INGREDIENTS

1 tbsp olive oil

1 red onion finely diced

3 cloves garlic finely chopped

1 roasted red pepper thinly sliced

200 g cherry tomatoes

1 tbsp harissa paste

1 tbsp dried oregano

1 tsp salt and pepper

400 g fresh gnocchi

1 tsp dried parsley

1/2 lemon squeezed

METHOD

1. Start by finely dicing the onion then frying on a low heat in a large pan with the olive oil

2. Add in the chopped roasted peppers, garlic and tomatoes, add a splash of water, salt, pepper and parsley and fry on a medium heat for around 8 minutes

3. Meanwhile bring a pot of salted water to boil before adding in the fresh gnocchi, this will start to float in about 2 minutes

4. Take around 150ml of the water from the gnocchi and add to the pan with the tomatoes, add in the harissa paste then squish the tomatoes with a fork / wooden spoon

5. Drain the water from the gnocchi then add to the pan before stirring in the vegan grated cheese

6. Add in the squeezed lemon juice and stir together, adding a little more salt and pepper if needed

INGREDIENTS

150g of pasta

1/2 white onion, finely chopped

200g of mushrooms

2 garlic cloves, sliced

2 tbsp of olive oil

1 tsp of thyme

4 tbsp of coconut cream or oat cream

salt

METHOD

1. Cook the pasta as per instructions

2. Heat another pan with the olive oil, add the garlic, onion and mushrooms and fry for 7 minutes

3. Add the thyme and season

4. Add in the drained pasta and the cream and stir for a minute.

5. Season and serve

INGREDIENTS

375g pack ready-rolled lighter puff pastry

5 tbsp caramelised onion chutney

250g pack beetroot, roughly chopped

Handful of Feta

125g baby spinach

15g thyme

½ tbsp olive oil (optional)

METHOD

1. Preheat the oven to gas 7, 220°C, fan 200°C. Unroll the pastry, leaving it on its paper, and transfer to a large baking tray. Use a sharp knife to score a 1.5cm border, making sure you don’t cut all the way through. Prick the inside all over with a fork. Bake for 15 mins.

2. Use a fork to gently push down the centre of the pastry where it’s risen. Spoon over the chutney, scatter over the beetroot and crumble over the feta and thyme. Season lightly, then bake for a further 8-10 mins until the pastry is deeply golden and the feta has lightly coloured.

3. Remove the tart from the oven, drizzle with a little olive oil, if you like, and scatter over the remaining parsley. Cut into 4 and serve with the couscous salad.

INGREDIENTS

2 Wild Salmon filets

1 tbsp of soy or tamari

1 tbsp of grated ginger

1 crushed garlic clove

1 tbsp of sesame oil

1/2lime juiced

1 tsp of chilli flakes

2 cups of Wild Rice - enough for 2 people

Handful of kale

Directions

1. Cook the rice as per pack instructions.

2. Preheat the oven to 200c. mix the soy, ginger, garlic, sesame oil ad lime together, cover the dressing in the salmon and bake for 20 minutes.

3. Once the rice is ready, mix in the kale and drizzle the rest of the sauce over the whole dish.

INGREDIENTS

1. 4 oz uncooked rice noodles

2. 1 organic red pepper, cored and thinly sliced

3. 2 large carrots, peeled and grated

4. 4 scallions, chopped

5. 1 tsp ghee or coconut oil

6. raw pumpkin seeds (optional)

7. tofu

SAUCE

1. 2 tbsp + 1 tsp sunflower seed butter (could sub another nut butter like almond butter, though this will change the sauce taste)

2. 1 tbsp tamari

3. 1 tbsp lime juice

4. 1 1/4 tsp maple syrup

5. 1/2 tsp apple cider vinegar

6. 1/4 tsp garlic powder

7. a few drops of water to thin, if needed

METHOD

1. Cook rice noodles according to package directions. While noodles cook, heat ghee or coconut oil in a saute pan and gently cook the red peppers, carrots, and the white parts of the scallions until they begin to warm and soften, about 5 minutes. In a small bowl, whisk together the sunflower seed butter and tamari until the mixture breaks down and reforms into a smooth sauce. Add lime juice, maple syrup, vinegar, and garlic powder. If needed, add a few additional drops of water to thin sauce to a pourable consistency.

2. In a serving bowl, toss drained noodles, veggies, and sauce to taste. Top with green parts of the scallions, raw sunflower seeds and tofu! Enjoy!

INGREDIENTS

1. 200g of cashews

2. tbsp of olive oil or ghee

3. 4 garlic cloves sliced

4. 1tsp of yellow mustard seeds

5. 1 thumb of grated ginger

6. 1 tsp of cayenne

7. 1tsp of cumin

8. 1tsp garam masala

9. 1 tsp of coriander powder

10. 1 can of rinsed chickpeas

11. 1 beef tomato chopped

12. 1 courgette cubed

13. 1 tin of chopped tomatoes

14. 100g of frozen spinach

METHOD

1. Soak cashews in boiled water so it’s just covered and leave for at least 15 minutes then blend until smooth.

2. Fry the spices in oil for a minute then add chickpeas and stir well

3. Next, add the vegetables followed by the can of tomatoes and cashew cream

4. Simmer for 30 minutes then serve with rice or flatbreads and an optional extra sprinkle of chilli

INGREDIENTS

1. 1 carrot, sliced diagonally

2. 1 orange pepper, deseeded and diced

3. handful of tenderstem broccoli

4. 1/2 red onion, diced

5. 1 garlic clove, sliced

6. 1 tsp harissa paste

7. 2 tbsp olive oil

8. 1 tsp ground cumin

9. 2 salmon fillets, about 140g (5oz) each

10. 70g (21/2oz) wholewheat couscous

11. juice and zest of 1/2 orange

12. 1/2 tsp ground cinnamon

13. 1 tbsp dried apricots, diced

14. 1 tbsp mixed seeds

15. handful of mint leaves, chopped

16. lemon wedges, to serve

METHOD

1. Preheat the oven to 180°C (400°F/Gas 6). Par-boil the carrot for 5 minutes, until softened slightly. Place the carrot, orange pepper, broccoli, red onion, garlic, harissa, 1 tablespoon of the oil, and the cumin in a baking tray, toss to mix thoroughly, and roast for 20–30 minutes.

2. In the final 10 minutes of the vegetable cooking time, heat the remaining oil in a large, lidded frying pan over a medium–high heat. Once hot, add the salmon fillets, skin-side down. Cover and fry for about 10 minutes, turning halfway through, until the salmon is cooked through, opaque, and flakes easily when cut with a knife.

3. In the last 5 minutes of the vegetable cooking, put the couscous, orange juice and zest, cinnamon, and apricots in a bowl and pour over 70ml (2½fl oz) of just-boiled water. Cover with a plate for 5 minutes, then use a fork to separate and fluff the grains. Add the couscous to the vegetables, with the seeds and mint leaves, and stir to combine. Serve the harissa vegetable couscous alongside the salmon, with lemon wedges on the side.

INGREDIENTS

1. 2 small heads cauliflower (chopped into bite-sized pieces // smaller pieces roast more quickly!)

2. 2-4 Tbsp avocado or coconut oil (if avoiding oil, omit or sub with water)

3. 3 tsp ground cumin

4. 2 tsp chili powder

5. 2 tsp smoked paprika

6. 1 tsp sea salt

SAUCE

1. 4 small-medium cloves garlic (skin on)

2. 1/4 cup raw almonds

3. 1-2 medium cloves raw garlic (peeled)

4. 2 Tbsp olive oil (or sub water)

5. 1 medium lime, juiced

6. 1 can of tomatoes (drained)

7. 1/4 tsp smoked paprika

8. 1/2 tsp cumin

9. 1/4 tsp sea salt (plus more to taste)

10. 1 Tbsp maple syrup (plus more to taste)

11. 1-2 red peppers

12. 12-15 whole tortillas

13. Lime juice / wedges

14. Fresh cilantro (optional)

15. Thinly sliced red cabbage (optional)

16. Sliced avocado (optional)

METHOD

1. Preheat oven to 400 degrees F (204 C) and add cauliflower to 2 large baking sheets (use more baking sheets if increasing batch size). Add oil, cumin, chili powder, paprika, and salt. Toss to combine and roast on the bottom rack for 20-25 minutes or until golden brown and tender.

2. To a separate baking sheet, add raw almonds and the 4 unpeeled garlic cloves. Roast on the center rack for 10-12 minutes, checking at the 8 minute mark. If the almonds are dark brown and cracking, remove from the oven to avoid burning, but continue cooking garlic until light golden brown and slightly softened. Remove from oven and set aside.

3. While cauliflower finishes roasting, add drained can of tomatoes to a high-speed blender along with almonds, roasted garlic (peeled), raw garlic (peeled), oil , lime juice, paprika, cumin, salt, maple syrup, and peppers.

4. Blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more lime for acidity, garlic for kick/zing, salt for saltiness, paprika or cumin for smokiness, maple syrup to offset heat/add sweetness, or chipotle peppers for more heat.

5. To serve, warm tortillas in the microwave or in the oven directly on the still-warm oven racks until pliable. Then add 1-2 Tbsp of the romesco sauce and a generous portion of cauliflower. Serve as is or garnish with lime juice/wedges, cilantro, cabbage, and/or pepitas (optional).

6. Best when fresh. Store leftover sauce in the refrigerator up to 1 week (or 1 month in the freezer), and the cauliflower in the refrigerator up to 3 days. Reheat cauliflower in a 350-degree F (176 C) oven until warm (best when fresh).

INGREDIENTS

1. 9 ounces (255 g) uncooked pasta


2. 1 medium garlic clove


3. 1/4 cup lightly packed fresh basil leaves, plus more for serving


4. 1 to 2 tablespoons (5 to 10mL) fresh lemon juice, to taste


5. 1 tablespoon (15 mL) extra-virgin olive oil, plus more if needed


6. 1 ripe medium avocado, pitted


7. 1 tablespoon (15 mL) water


8. 1/4 to 1/2 teaspoon fine sea salt, to taste


9. Freshly ground black pepper, to taste


10. Lemon zest, for serving


METHOD

1. Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package. 


2. While the pasta cooks, make the sauce: In a food processor, combine the garlic and basil and pulse to mince. Add the lemon juice, oil, avocado, and 1 tablespoon water and process until smooth, stopping to scrape down the bowl as needed. If the sauce is too thick, add a bit more oil. Season with salt and pepper to taste.


3. Drain the pasta and place it back in the pot. Add all of the avocado sauce and stir until combined. You can gently rewarm the pasta if it has cooled slightly, or simply serve it at room temperature.


4. Top with pepper, lemon zest, and fresh basil leaves, if desired.


INGREDIENTS

1. 1 egg


2. 1 grated parsnip


3. 1 grated carrot


4. 3 tbsp of chickpea flour


5. 1 tsp of turmeric 


6. 1 tsp cumin


7. 1 spring onion chopped


8. Salt and pepper


9. Zest of half a lemon


SERVE WITH

Olive oil

Red chilli

Yogurt

50g rocket

DIRECTIONS

1. Whisk the egg in a bowl add the grated veg, spring onion, flour, spices and salt and pepper. Mix well.

2. Heat a pan to a medium heat with some oil and fry 3-4 tbsp of the mixture a few mins each side. Repeat with the rest of the mixture and we’ve with rocket, yogurt and fresh chilli.

INGREDIENTS

1. 6 small aubergines, stalk, end and sides sliced off and sliced thinly

2. 3 wraps or greek flatbreads

3. 200g (+ 2 tbs. extra for the marinade) Greek yoghurt

4. Cashews

5. small handful each of chopped fresh coriander and mint leaves

6. 3 tbs. finely chopped red onion

7. Fresh mint

8. 1 tbs. Extra virgin olive oil

9. Handful of rocket (optional)

10. Salt and freshly ground black pepper

METHOD

1. Preheat the grill or oven to 200C and place the aubergine slices in a non-stick baking tray or some foil and grill/bake until the aubergines are soft, around 10-12m. Wrap your greek flat bread in foil and warm in the oven for the last few minutes or heat the flatbread according to packet instructions.

2. Place the cashews in a bowl with sea salt and roast them for 5-10 mins or until lightly browned

3. Meanwhile, stir together the yoghurt, herbs, onions, oil and season to taste adding lots of black pepper.

4. Place your flatbread on your work surface, spread generously with the yoghurt mix, top with the aubergine and rocket and roll into a wrap or slice into wedges. Serve hot.

INGREDIENTS

1. 1 tablespoon olive oil or 1/4 cup water (for water saute)

2. 1 large onion, diced

3. 3 cloves garlic, minced (or 1 1/2 tsp garlic powder)

4. 2 jalapenos, seeds removed and diced

5. 3 tablespoons chili powder

6. 1 teaspoon chipotle powder

7. 1 can (15 oz) black beans, drained and rinsed

8. 1 can (15 oz) kidney beans, drained and rinsed

9. 1 can (15 oz) pinto beans, drained and rinsed

10. 1 can (28oz) diced tomatoes, with juices

11. 1 1/2 cups water or vegetable broth, + more if needed

12. Sea salt & pepper, to taste

To garnish

1. yogurt

2. avodaco

METHOD

1. Saute: In large pot heat olive oil over medium heat, saute onion for 7 minutes, or until tender and translucent. Add the garlic, jalapeno, chili and chipotle powder, cook for 1 minute, or until fragrant.

2. Simmer: Add the beans, tomatoes, chocolate, and liquids, bring to boil, reduce heat, cover askew, and simmer for 15 – 20 minutes or so, stirring occasionally. Add more water as needed. Taste for flavor, season with salt and pepper, and add anything else you feel it needs.

3. Serve with the yogurt and avocado.

INGREDIENTS

1. 1 medium Beetroot diced into ¼" pieces

2. 1 medium Sweet Potato peeled and diced into ¼" pieces

3. 2 tablespoons Extra Virgin Olive Oil

4. ¼ teaspoon Sea Salt

5. 4 cups Kale massaged with olive oil until tender

6. 1 cup Cooked Quinoa

7. 1 cup Chickpeas1 cup Pomegranate Arils (seeds) or fresh berries

8. 1 Avocado diced

   For the Buddha bowl sauce

   1. 2 tablespoons Sesame Tahini

   2. 1 tablespoon Lemon Juice

   3. 1 tablespoon Water

   4. pinch Lemon Zest

   5. pinch Sea Salt optional

METHOD

1. Heat oven to200 C. Toss beetroor and sweet potato in olive oil and salt to lightly coat. Place on baking sheet; bake 15 minutes, or until tender; set aside to cool.

2. Chop the kale and avocado. Portion out the pomegranate, quinoa and chickpeas.

3. Kale tip: Add a little olive oil and salt to the kale and massage gently with your hands until kale starts to become tender. This makes it more palatable and delicious!

4. For the sauce

5. In a small bowl, whisk together tahini, lemon juice, water, lemon zest and salt until combined; if needed, adjust the consistency by adding more tahini or water.

6. Enjoy!

INGREDIENTS

1. ¼ cup extra-virgin olive oil

2. 3 tablespoons red wine vinegar

3. 1 garlic clove, minced

4. ½ teaspoon dried oregano, more for sprinkling

5. ¼ teaspoon Dijon mustard

6. ¼ teaspoon sea salt

7. Freshly ground black pepper

For the salad

1. English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick2. 1 green bell pepper, chopped into 1-inch pieces

2. cups halved cherry tomatoes

3. 5 ounces feta cheese, cut into ½ inch cubes

4. ⅓ cup thinly sliced red onion

5. ⅓ cup pitted Kalamata olives

6. ⅓ cup fresh mint leaves

METHOD

1. Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.

2. On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.

INGREDIENTS

1. 1 can black beans, rinsed and drained

2. 1 cup sweetcorn

3. 1 cup halved cherry tomatoes

4. 1 cup chopped red bell pepper

5. 1/2 cup chopped red onion

6. 1/2 cup chopped corriander

7. Juice of 1 ½ limes

8. 1 tablespoon olive oil

9. 1 teaspoon sea salt salt

10. 1/2 teaspoon chili powder

11. 1/2 teaspoon chili powder

12. 1 Avocado

    METHOD

    1. In a large bowl, combine black beans, sweetcorn, tomatoes, red pepper, onion, corriander, lime juice, olive oil, salt, chili powder, and cumin. Stir to combine.

    2. Gently stir in the avocado and season with additional salt, if necessary.

    3. Enjoy!

1/4 teaspoon ground cumin

1 large avocado, pitted, peeled, and chopped

INGREDIENTS

1. 500 g beetroot chopped into 1cm / ½inch cubes

2. 500 g butternut squash peeled and chopped into 1cm / ½inch cubes

3. 2 tablespoons olive oil

4. Salt and pepper to taste

5. 50 g walnut halves

6. 180 g mixed salad leaves

7. 100 g feta cheese / vegan greek cheese

   DRESING

   1. 3 tablespoons balsamic vinegar

   2. 6 tablespoons olive oil

   3. 3 teaspoons Dijon mustard

   4. Salt and pepper to taste

METHOD

1. Preheat your oven to 220C

2. Place the beetroot cubes on one side of a roasting tray and place the butternut squash on the other side.

3. Drizzle over the 2 tablespoons of olive oil and scatter over a little salt and pepper. Turn the beetroot and butternut squash cubes in the oil.

4. Roast the beetroot and butternut squash in the preheated oven for 10 minutes.

5. After 10 minutes, remove the beetroot and butternut squash from the oven and turn the cubes in the oil.

6. Return the tray to the oven for a further 10-15 minutes , or until fully cooked and lightly tinged with brown.

7. While the vegetables are in the oven, make the simple balsamic dressing mixing all ingredients together well.

8. When the vegetables are cooked to your liking, remove them from the oven and assemble the salad. Drizzle over a spoonful of the dressing and then scatter with the feta and walnuts.