Base Layer

• In a food processor, blend the walnuts and almonds until they have a breadcrumb-like texture.
• Add the dates, coconut oil, vanilla extract, cocoa powder, and a small pinch of salt. Blend again until the mixture starts to come together.
• Line a standard baking tray with parchment paper, then press the base mixture into the tray, using the back of a spoon to compress it evenly.

Caramel Layer

• In the food processor, combine the peanut butter, dates, coconut oil, vanilla extract, and salt. Add approximately 10 tablespoons of water, then blend. Add more water gradually as needed until a soft, caramel-like consistency is achieved.
• Spread the caramel over the base layer using the back of a wet spoon for easy spreading.

Chocolate Top Layer

• Melt the cocoa butter in a heatproof bowl set over a pan of simmering water. Once melted, transfer to a large mixing bowl, then add the cocoa powder and maple syrup. Gently whisk until smooth.
• Pour the chocolate mixture over the caramel layer and spread evenly.
• Refrigerate for 25-30 minutes or until the squares are fully set.
• Slice into squares and enjoy!

• Prep the coconut milk:

  Place the can of coconut milk in the fridge or freezer to solidify the cream.
• Prepare the jackfruit:

  Drain and rinse the jackfruit, then chop or shred it into thin slices.
• Cook the leek and jackfruit:

  Finely slice the leek (including the green part), and wash thoroughly to remove any sediment.

  Heat a non-stick frying pan over high heat, add 1 tbsp of oil, then sauté the sliced leek with a pinch of salt and the jackfruit.

  Cook for 5 minutes, stirring occasionally. Add 2 tbsp of tamari and mix through for flavour.
• Season the filling:

  Add the salt, black pepper, sweet paprika, smoked paprika, and garlic powder to the pan.

  Stir well to combine.
• Add the coconut cream:

  Remove the coconut milk from the fridge/freezer, scoop out the cream from the top, and discard the water.

  Add the coconut cream to the leek and jackfruit mixture along with the lemon juice.

  Cook for a further 2-3 minutes, stirring occasionally.
• Prepare the toppings:

  Remove the roasted peppers from the jar, drain, and slice into strips.

  Cut the avocado in half, remove the stone, and slice the flesh into long strips.

  Grate the vegan cheddar-style cheese and finely slice the red chilli.
• Assemble the quesadillas:

  Taste the creamed leek and jackfruit mixture and adjust seasoning if necessary.

  Clean and wipe the pan dry.

  Heat the pan over medium heat, then warm a tortilla for 30 seconds.

  On one half of the tortilla, add a handful of grated vegan cheddar. On the same half, spoon about ¼ of the creamed leek and jackfruit mixture, followed by a few slices of roasted pepper, avocado, and red chilli.

  Sprinkle with a bit more cheese, then fold the tortilla in half.
• Cook the quesadillas:

  Cook the folded tortilla for 1 minute, then carefully flip it over and cook the other side until the tortilla is crispy and the cheese melts (about 1 more minute).
• Serve:

  Remove from the pan, slice into quarters, and repeat with the remaining tortillas and filling.

  Enjoy!

• Boil the kettle. Pour the boiling water into a saucepan and cook the noodles according to the package instructions.
• Place all the paste ingredients in a blender and blend until smooth. Grate the carrot and half of the courgette.
• Finely chop the tofu or tempeh into small bite-sized pieces.
• Heat 2 tbsp of oil in a non-stick frying pan over high heat. Once hot, add the tofu or tempeh and fry until browned on all sides. Add the 2 tbsp tamari and stir quickly, spreading the tamari around to coat the tofu or tempeh.
• Add the grated carrot and courgette to the pan along with a generous pinch of salt. Cook for 1-2 minutes. Then, add the paste and cook for another minute.
• Using a slotted spoon, remove the noodles from the stock and add them to the frying pan. Finally, add the coriander or basil and heat for a few seconds.
• Serve with a garnish of finely sliced red chilli and a wedge of lime. Enjoy!

• Ensure you have 2 metal bowls.
• Pour the oat milk into a saucepan on high heat.
• Add the zest and juice of the orange, bring to a boil, then reduce to a simmer for 2–3 minutes.
• If you don't like oranges, simply leave out the zest and juice and replace them with your favourite tea bag, such as mint or berry.
• Chop the chocolate into small pieces.
• Sieve the infused milk into a measuring jug, ensuring you have exactly 150 ml.
• Add the boiling hot infused milk to the chocolate and whisk until it is all dissolved, creating a chocolate milk.
• Place ice into the second metal bowl and set the bowl with the chocolate mixture on top of the ice bath.
• Whisk for 3–5 minutes until it starts to thicken and become a wonderful chocolate mousse.
• Serve with vegan cream and some sliced chocolate on top!

• Preheat and Prepare the Pan:

  Preheat the oven to 170°C (fan).

  Line the base and sides of an 8-inch springform tin with parchment paper.
• Make the Crust:

  Melt the vegan butter over low heat.

  Crush the digestive biscuits to a fine crumb in a food processor or by hand.

  In a bowl, combine the crushed biscuits, melted butter, and sugar until well mixed.

  Press the mixture evenly into the lined tin, pressing up the sides by 1-2 inches to form a crust.

  Bake in the preheated oven for 10 minutes, then set aside to cool.
• Prepare the Filling:

  Zest and juice the lemon.

  In a food processor, combine the silken tofu, coconut cream layer, melted butter, sugar, cornstarch, vanilla extract, and lemon zest and juice. Blend on medium speed for 2-3 minutes until smooth.

  Add the vegan cream cheese and blend for an additional 1-2 minutes, until fully incorporated.

  Pour the filling into the prepared crust, smoothing the top with a spatula.
• Bake the Cheesecake:

  Place the cheesecake on the middle oven rack and bake for 1 hour, rotating halfway through to ensure even browning.

  The cheesecake is ready when the top is firm but still slightly wobbly in the centre.

  Remove from the oven and cool in the tin for at least 1 hour at room temperature.
• Chill the Cheesecake:

  Once the cheesecake reaches room temperature, refrigerate for at least 2 hours or, ideally, overnight to fully set.
• Prepare the Berry Topping:

  In a saucepan, combine the frozen strawberries, sugar, lemon juice, and cornstarch.

  Bring the mixture to a boil, then simmer for 2-3 minutes, mashing some of the strawberries to release additional juice.

  Remove from heat and transfer to a wide bowl to cool completely before adding it to the cheesecake.
• Serve:

  Once the cheesecake is fully chilled, spread the cooled berry topping evenly over the top.

  Slice and serve. Enjoy this delightful and elegant vegan cheesecake!

• Finely chop the leek greens and the tomatoes. Peel and finely slice the ginger. Finely chop the sweet potato and carrots and slice the red pepper into long thin strips.
• On a high heat, put 2 tbsp of oil into a pan. Once oil is hot add the prepared leek, tomatoes, and ginger, and the salt and cook for 5 minutes, stirring regularly to stop the veg sticking to the bottom.
• Then add the turmeric and curry powder, and mix through the veg. Add the quinoa, veg stock/water (add a second tbsp of salt if using plain water), sweet potato, carrots and the bay leaves. Bring to the boil.
• Once it boils, reduce heat to a simmer, put the lid on, leaving slightly ajar to let the steam out. When the water level drops below the top of cooking quinoa (about 10 minutes in), add the red pepper. Simmer until just about all the water has evaporated (approximately 15-20 minutes total).
• Turn the heat off, put the lid on and leave to sit for about 5 minutes, this will puff up the quinoa and make it nice and fluffy.
• In the meantime, roughly chop the pecans. Heat another pan for the topping and put the pecans into it along with the tamari and the maple syrup. Stir continuously for 4 minutes or until pecans start to get golden colour and the liquid starts to dry up. Watch this very carefully as it will overcook and burn easily.
• Mix the veg well through the dish, squeeze the lemon juice through it, and serve each portion with some of the caramelised pecans on top. Taste and season with more salt and black pepper if you think it needs it. Chilli flakes will also go great sprinkled on top if you like a bit of heat!

• Preheat the oven to 180°C (350°F), gas mark 4.
• In a bowl, add the cashews and pour over just-boiled water. Leave them to soak for 5 minutes.
• Scrub the sweet potatoes, leaving the skins on, and trim the ends. Cut them in half lengthwise. Once the oven is heated, place the sweet potatoes on a baking tray and roast for approximately 1 hour (they are ready when a fork easily pierces the flesh). Remove from the oven and allow to cool for 5–10 minutes.
• Once the sweet potatoes have cooled, scoop out the flesh into a large mixing bowl, leaving a thin layer of flesh around the skins to help them hold their shape. Place the skins back on the tray and return to the oven for another 10 minutes to crisp up.
• While the skins are baking, mash the scooped-out sweet potato flesh in the bowl. Drain and rinse the black beans and sweetcorn (if using tinned), then add them to the bowl.
• Deseed and finely chop the red chilli, then chop the scallions and garlic. Finely chop the coriander. Add all of these to the bowl with the black beans, sweetcorn, cumin, paprika, lime juice, salt, and black pepper. Mix everything thoroughly.
• Drain and rinse the cashews, then add them to a blender along with the oat milk, garlic powder, lemon juice, and salt. Blend until smooth. If your blender struggles to achieve a smooth texture, strain the mixture through a sieve to get a creamy sauce. The thicker remains can be used as an additional topping.

• In a bowl add the cashew nuts and pour on just boiled water and leave to soak for 5 mins.
• Peel and slice the red onion in thin stips. Slice the spring onions at an angle thinly.
• Drain and rinse the black beans. Quarter the cherry tomatoes and finely chop the coriander and red chilli (remove the seeds if you like it less spicy). Peel and slice the avocado into thin slices.
• Heat a non stick pan on high heat, once hot add the sliced onions, spring onion and chilli and fry for 2 mins stirring continuously. Add the spices, tamari, lime juice, salt and fry for 30 seconds. Next add the drained beans and quartered cherry tomatoes and cook for 2 mins mashing and stirring.
• Drain and rinse the cashew nuts and add to a blender along with the rest of the ingredients for the cashew cheese and blend till nice and super smooth.
• Clean the pan and dry it, once hot add a tortilla and leave to heat up for 10 seconds. Spoon on a generous serving of the cashew cheese across the full tortilla, a good dollop of the fried blackbean salsa on ½ the tortilla, top with sliced avocado some diced coriander, and a sprinkle of chilli. Fold over the tortilla, and once starting to brown and crisp up around the corners remove from the pan and slice on a chopping board.
• Repeat with the remaining tortillas and fillings. Keep any remaining cashew cheese to use for other sandwiches it will last 5 days in the fridge.
• Enjoy!

• Cut the apple into bite-sized pieces and put it into a pot, together with the berries and the other stewed fruit ingredients.
• Bring the fruit mixture to the boil and then reduce to a simmer. Stirring occasionally, stew the fruit for about 20 mins or until all the fruit has properly broken down.
• In the meantime, preheat the oven at 170℃.
• If using coconut oil for the crumble, melt it first by heating up in a pan. Thoroughly mix all the ingredients for the crumble together in a bowl including the oil.
• Once the fruit is stewed down, add it to your crumble dish and spread it out evenly (we used a 30cm ceramic dish).
• Spread the crumble top evenly over the fruit and put in the preheated oven for about 25 mins at 170℃ or until the top of the crumble starts to go golden.
• Enjoy!

• Heat a large pot on high heat. Add the cumin seeds, coriander seeds, mustard seeds (if using), and desiccated coconut. Toast for 3-4 minutes, until the cumin seeds start to pop and the mixture is fragrant. Remove from the pot, transfer to a pestle and mortar, and grind until smooth. If you don’t have a pestle and mortar, let the mixture cool, then place it in a zip-lock bag and gently bash with a mug or rolling pin until ground to a powder.
• Peel and roughly chop the spring onions, garlic, and ginger. Dice the chilli, including the seeds if you prefer more heat, or remove the seeds for less spice. Chop the sweet potato, red pepper, broccoli, and aubergine into bite-sized pieces for quicker cooking.
• Put the large pot back on high heat. Once hot, add the chopped spring onions and fry for 4 minutes, stirring continuously. If the mixture starts to stick, add ½ tsp of water and stir to deglaze the pot. Add the garlic, ginger, and chilli, and fry for another 2 minutes, stirring regularly. Add 1 tsp of water if necessary to prevent sticking. The spring onions should be browning, and the garlic should turn golden.
• Add the chopped broccoli, sweet potato, aubergine, and red pepper, along with the salt, curry powder, toasted spices, ground black pepper, tamari, and 50ml of the vegetable stock. Stir well, cover the pot, reduce the heat to medium, and cook for 10 minutes, stirring occasionally.
• Add the coconut milk, red lentils, remaining vegetable stock or water, and tamarind pulp (or lime juice and sugar). Stir well, increase the heat to high, and bring the mixture to a boil with the lid on.
• Once it reaches a boil, reduce the heat to a simmer and cook for 25 minutes, stirring regularly to prevent the lentils from sticking. Add the baby spinach during the last 5 minutes of cooking, if using.
• Check the seasoning and adjust with more salt, pepper, or lime juice if needed.
• Roughly chop the fresh coriander or parsley. Remove the pot from heat and stir in the fresh herbs just before serving.
• Garnish each bowl with a generous dusting of pickled ginger, if desired.

• Cook the gluten-free spaghetti as per the instructions on the back of the pack. Once cooked, drain and rinse it.
• Finely chop the greens from the leek. Grate the carrot, and finely slice the chilli into small pieces. Finely chop the tomatoes and chop the cherry tomatoes in half. Drain and rinse the can of lentils. Finely chop the oyster mushrooms.
• Put 1 teaspoon of oil in a large pot over high heat, once the pan heats up, add the leek, chilli and grated carrot and 1 tsp of the salt. Cook for 3 mins stirring regularly.
• Add the oyster mushrooms and cook for 3 minutes stirring regularly. Add the tamari and cook for a further minute.
• Next, add all the fresh tomatoes, the other tsp of salt, stir well, add the drained and rinsed lentils, maple syrup and the red wine and cook for a further 3-4 minutes.
• Add the tin of chopped tomatoes and bring to the boil. Once it boils, reduce to a simmer and add the drained and rinsed pasta. Stir it well, mixing everything thoroughly.
• Pluck the basil leaves from their stalks and set aside, chop the basil stalk finely and add into the pot. Garnish with the basil leaves and serve with nutritional yeast. Enjoy!

• To toast raw cashew nuts just heat a non stick pan on medium heat, add the cashew nuts and keep them moving till they start to brown. This should take between 5-8 mins, be careful not to burn the nuts.
• Peel and finely chop the onions and garlic, chop the mushrooms into small pieces. Fill and boil the kettle. Cook the pasta as per the instructions on the back of the pack.
• Put a non-stick frying pan on high heat and allow the pan to get super hot. Once super hot add the onions and garlic and fry until they start to brown. Once they start to brown and stick a little add some veg stock (approx 1 tsp) or water to clean the pan and incorporate the browned flavour to the dish. This should take about 3-5 mins.
• Add the mushrooms and fry for 2-3 mins again adding a little water or veg stock if they start to stick. You want to ensure you are frying rather than boiling (frying there is little or no liquid or water in the pan vrs boiling the veg is submerged under water.) Add 3 tbsp of tamari/ soy sauce and fry for a further 2 mins. Turn off the heat.
• Time to make the sauce, in a blender add the toasted cashew nuts, soy milk or milk of choice, lemon, salt and garlic powder and blend till super smooth.
• Put the frying pan back on high heat, add the sauce in on top of mushrooms and heat up and allow the sauce to reduce & thicken for 2-3 mins.
• Once the pasta is cooked use a slotted spoon to add pasta straight into the sauce.
• If the sauce gets too thick add a little pasta water to reach the desired thickness of sauce. Taste and season to your liking.
• Chop the chilli (removing seeds if you want it less hot) and pluck the oregano off the stalk and serve to add flavour and garnish.

Framework method for the grain, bean cooked veg salads.

• Cook your grain—when cooking the grain, make sure to add salt as you cook. That way, the salt cooks into the grain, as opposed to when you season later and it simply sits on the surface. Typically, a grain doubles in weight from dried to cooked. Quinoa tends to triple.
• To roast your veg: Preheat your oven to 200°C, chop your veg into the size you like. Coat in a little oil and salt, spread out well on a baking tray, and bake until soft and delicious—peppers typically take 15-20 minutes, pumpkins and aubergines about 25 minutes until soft. With aubergines, you want to make sure you cook them until they reach a melt-in-your-mouth texture.
• Drain and rinse your cooked beans/lentils—a can of cooked beans is 400g, and the drained weight normally is 230g, so it's best to use a can and drain and rinse them.
• Cut your raw veg, wash your leaves and herbs, and chop. With the herbs, ensure to include the stalks—just chop them nice and finely as they contain lots of flavour, with the exception of mint and harder-stalked herbs such as rosemary, thyme, and sage.
• Taste and season with salt and ground black pepper to taste.
• Now think about presentation: In a large bowl, start with the grain, add the beans and raw veg, add the dressing, and lastly, add the herbs, greens, cooked veg, and raw veg. Gently mix through. Add any toasted nuts/dukkah to serve.
• Alternatively, add the salad to a wrap or toasted bread with some hummus or vegan mayo and avocado for a delicious treat! Enjoy!

• Prepare the Oven:

  Preheat the oven to 250°C (fan-assisted) or equivalent.
• Soak the Cashew Nuts:

  Cover the cashew nuts with boiling water and leave to soak for 10 minutes.
• Make the Sauce:

  In a mixing bowl, whisk together the chilli powder, garlic powder, ground cumin, onion powder, tomato purée, vegetable stock, lime juice, salt, and maple syrup until smooth.
• Prepare the Filling:

  Drain and rinse the black beans, sweetcorn, and roasted red peppers.

  Slice the red peppers into thin strips.

  Mix the beans, sweetcorn, and red peppers with half the enchilada sauce in a large bowl. Reserve the remaining sauce for topping.
• Assemble the Enchiladas:

  Fill each tortilla with the prepared filling, roll tightly, and arrange in an ovenproof dish or baking tray (approximately 30 x 20 cm).

  Pour the remaining sauce evenly over the enchiladas.
• Bake:

  Place the dish in the oven and bake for 5 minutes at 250°C.
• Prepare the Cashew Cream:

  Drain and rinse the soaked cashews.Add the cashews, lime juice, non-dairy milk, salt, and black pepper to a blender. Blend until smooth and creamy. If the mixture is not completely smooth, strain it through a sieve for a silky texture.
• Prepare the Garnish:

  Roughly chop the coriander leaves.

  Peel and slice the avocado.

  Finely slice the red chilli, removing the seeds if you prefer a milder heat.
• Serve:

  Remove the enchiladas from the oven.

  Drizzle the cashew cream over the top and garnish with the sliced avocado, red chilli, and coriander.

  Serve hot and enjoy!

• To make wonderful porridge you want to think texture, colour and flavour. For example berry compete will bring a brilliant bright purple colour, caramelised banana will bring a slight chew, a caramel note and a lovely banana sweetness.
• Here are 5 principles to making beautiful porridge/ oatmeal
• Know your oats – Oats come in many forms from:
• Oat groats – these are the wholegrain before being steamed and rolled – these take longer to cook and are a little like short grain brown rice
• Steel cut oats where the oat groats have been cut into smaller pieces – like oat groats but in smaller bit size
• Rolled oats – they normally come in 2 forms – jumbo meaning the flake size is larger and the porridge ends up coarser porridge with a little texture OR oat flakes or smaller oat flakes which normally cook quicker and result in a thicker more smoother, baby food like porridge
• Creamy porridge is always better
• Part of the reason why many people see porridge as gruel is that its cooked on water and served with completely plain so it really does taste one dimensional. If you try cooking your porridge with half of your milk of choice and half water it results in a creamier porridge that tastes much more satisfying!
• One of our favourite milks to cook our porridge in is rice milk. Rice milk is naturally quite sweet and mean your porridge end up creamier and sweeter.
• Other ones to try are half hazelnut milk half water as its gives a slight ‘nutella’ like note
• For a more indulgent porridge try cooking your porridge on half coconut milk from a tin and half water.
• Go with what you like – If you’re like our mom and dad they just prefer their oats cooked with water so make sure to go with what you like.
• Think texture and colour when topping and decorating your porridge – porridge itself is quite one dimensional so its important to add variety of texture. Think crunchy, creamy, fruity, nutty and any other texture you like. More below on toppings on point 5.
• Sweet or savoury? Our good friend Mark always likes avocado and seaweed in his porridge or in Japan they have a savoury rice porridge with miso and mushrooms for breakfast. Porridge or oatmeal is a wholegrain that can be seasoned to your liking.
• Toppings are key and a real game changer:
• Crunch – granola – its pretty easy to make – we have lots of recipes here or else we make lots available nationwide
• Nutty – peanut or almond butter or toasted seeds
• creamy – we love coconut yogurt or yogurt of choice
• fruity – try making some fruit compote or stewed fruit of choice
• caramelise bananas – this is so easy to do and is worth while – ensure your bananas are ripe, heat a non stick pan on medium heat, peel and slice the banana lengthwise and place flat side down on the pan, fry till it starts to caramelise, turn and repeat. Serve warm on your porridge for a wonderful treat!