• 3 cloves of garlic
• 1 onion
• 2 carrots
• 1 medium butternut squash 800 g – 1 kg
• 1 x 400 ml tin of low-fat coconut milk
• 2 litres of vegetable stock
• 2 tsp salt
• 1 tsp black pepper
• Chilli flakes to taste
• Roasted pumpkin seeds for garnish

• 200 g short-grain brown rice
• 500 ml vegetable stock
• ¼ tsp ground turmeric
• ½ a medium carrot or 1 small carrot approximately 100g
• 2 cloves of garlic
• 1 small leek
• 1 red pepper
• 1 courgette
• 2 tsp salt
• 2 tbsp red wine
• 1 x 400ml tin of chopped tomatoes
• 2 tsp mixed herbs
• ¼ tsp ground black pepper
• ¼ tsp smoked paprika
• 1 tbsp maple syrup
• 1.5 tbsp tamari
• Juice of ½ lemon
• 50 g sugar snap peas or baby spinach
• 1 bunch of a fresh herb of your choice e.g., basil, chives, or mint

• 4 wholewheat or corn tortillas
• 400 g tinned black beans
• 2 spring onions
• ½ red onion
• 10 cherry tomatoes
• 1 red chilli
• 1 avocado
• 1 tsp cumin seeds
• 1 tsp ground cumin
• ¼ tsp smoked paprika
• ¼ tsp ground cinnamon
• ¼ tsp ground black pepper
• 1 tsp ground coriander
• 1 tbsp tamari
• Pinch of salt
• Juice of ½ lemon or 1 lime
• Small bunch of fresh coriander
• 100 g cashew nuts
• 80 ml oat milk
• ½ tsp garlic powder
• 1 tsp lemon juice
• ½ tsp salt

• 3 X 400g tinned lentils (rinsed and drained)
• 2 parsnips (grated)
• 2 bay leaves
• 6 sprigs of fresh thyme (leaves removed from the stalk generous 1/2 tsp black pepper)
• 3 tbsp tamari
• 1 l Veg stock
• 100 g green beans (cut into bite sized pieces)
• 2 tbsp oil
• 1 kg sweet potato (3 medium washed well, blemishes taken out (unpeeled) , cut into uniform pieces)
• 500 g regular potato (washed well, unpeeled and uniformly cut)
• 150 ml oat milk or other non-dairy milk of your choice
• 1 tsp salt
• A pinch of ground black pepper to taste
• 1 bunch coriander (both leaves and stalks (approx. 50g))
• a pinch of black pepper
• 3 cloves garlic (peeled and left whole)
• juice of half a lemon
• ½ tsp salt
• 100 ml neutral tasting oil
• 100 ml water

• 400 g chickpeas tin of cooked chickpeas
• 400 g cooked lentils tin
• 3 cloves garlic
• 20 g small nub of ginger
• 5 scallions/spring onions
• 2 tbsp oil
• 50 g baby spinach
• 400 g coconut milk tin
• ½ lime or lemon juice
• 15 g fresh coriander
• 10 cherry tomatoes
• 2 tbsp curry powder
• 1 tsp salt adjust to taste
• 2 tsp ground cumin
• ½ tsp turmeric
• ½ tsp black pepper
• 2 tbsp tamari or soy sauce
• 3 wholemeal pitta breads toasted to serve

• 500 g red lentils
• 2 red onions
• 3 cloves of garlic
• ½ a thumb-size piece of ginger
• 1 courgette
• 4 medium ripe tomatoes
• 2 tsp salt
• 2 tsp ground cumin
• pinch of cayenne pepper
• 1 tsp ground turmeric
• 3 tsp medium curry powder
• 1 tsp freshly ground black pepper
• 3 tbsp tamari
• juice of 1 lime
• small bunch of fresh coriander

• 100 g chocolate chips or chocolate chopped into chips
• 200 g white flour white spelt, buckwheat, or gluten-free flour
• 1.5 tsp ground cinnamon
• 2 tsp baking powder
• ½ tsp bread soda bicarbonate of soda
• 120 ml sunflower or coconut oil
• 150 g liquid sweetener such as maple syrup, agave syrup, or brown rice syrup
• 2 tbsp ground flaxseeds
• 6 tbsp water
• 3 ripe bananas
• 50 g walnuts roughly chopped or crushed

• 3 cloves of garlic
• 1 small piece of ginger (½ thumb sized piece)
• 5 scallions (or spring onions)
• 1 x 400g tin of chickpeas
• 1 x 400g tin of cooked lentils
• 1 handful of baby spinach
• 1 x 400g tin of chopped tomatoes
• 200 ml veg stock
• Juice of 1 lime
• 1 tbsp maple syrup (or sweetener of choice)
• 1 small bunch of coriander
• 10 cherry tomatoes
• 1 tbsp curry powder
• 1 tsp turmeric
• 2 tsp ground cumin
• 1 tsp cumin seeds
• ½ tsp fennel seeds
• 2 tbsp tamari
• pinch of salt to season
• Serving suggestion
• Toasted wholemeal pittas (or fresh coriander)

• 1 kg sweet potato
• 1 red onion
• 2 cloves of garlic
• 1 x 400 g tin of chickpeas rinsed and drained (280 g net weight)
• Few leaves of chopped coriander
• 1 tsp salt
• 3 tsp tamari
• 2 tsp ground cumin
• Generous pinch of black pepper
• ½ red chilli chopped finely
• ½ lemon juiced
• 150 g peas
• 3 tbsp sieved gram flour
• 1 pinch of salt for coating
• 1 pinch of black pepper for coating
• 50 ml water for coating
• 1 ½ tbsp oil optional

• 300 g dried wholemeal penne
• SAUCE
• 100 g cashew nuts – soaked overnight or soak in boiling water for 10 mins
• 500 ml oat milk
• 1 tsp salt
• ¼ tsp fresh ground black pepper
• 1 tsp garlic powder
• juice of 1/2 a lemon
• 100 g jarred roasted red peppers
• TO GARNISH
• 20 g fresh basil

• 2 medium red onions
• 2 cloves of garlic
• 1 red chilli deseeded if preferred
• ½ thumb-sized piece of fresh ginger
• 1 aubergine
• 400 g potatoes leave the skin on if possible; remove blemishes
• 1½ tsp salt
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp fennel seeds reduce to ½ tsp if desired
• ½ tsp ground turmeric
• ½ tsp ground cardamom
• 400 g tinned chopped tomatoes
• 500 ml vegetable stock
• Juice of ½ lime
• 2 tbsp maple syrup
• Salt and ground black pepper to taste

To Serve:

• 20 g fresh coriander/cilantro
• 20 g flaked almonds toasted

• ½ red onion
• 2 tbsp olive oil
• 1 clove of garlic
• ½ thumb-sized piece of ginger
• ½ a red chili if you like it spice like Dave, leave the seeds in!
• 1 tbsp curry powder
• 1 tsp cumin powder
• 1 tsp ground coriander
• 1 tsp ground paprika
• 1 g x 400g tin chopped tomatoes
• 1 g x 400g tin coconut milk
• 1 g x 400g tin of chickpeas drained and rinsed
• 1 tsp salt
• ½ tsp ground black pepper
• small bunch of coriander
• zest of ½ lime
• juice of ½ lime
• 1 avocado