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Ingredients For the roasted vegetables 1 tbsp olive oil 300 g cherry tomatoes 2 red peppers 1 large courgette, zucchini A generous pinch of salt and pepper For the risotto 1 tbsp olive oil 1 large red onion, diced 3 garlic cloves, minced 225 g risotto rice 1 tbsp balsamic vinegar 250 ml passata 250 ml vegetable stock Approx 6 sun-dried tomatoes, chopped into small chunks A small bunch of fresh basil, torn salt and pepper, to taste Optional vegan parmesan or "nooch", to serve Get To Full Instructions : Click Here

This Vegan Jalapeño Spinach Dip is the perfect game day or party snack. No one will ever know this creamy deliciousness is even vegan. Ingredients 1 tbsp olive oil 3 cloves garlic peeled and diced 1 large jalapeño chopped 8 oz frozen spinach thawed and drained 1/4 cup vegan mayo 8 oz vegan cream cheese 1/2 tsp garlic powder 1/4 cup vegan parmesan salt & pepper to taste 1 sourdough bread bowl* Instructions Preheat oven to 350 degrees. Heat olive oil in a large pan over medium heat. Add the garlic and jalapeño and sauté for 3-5 minutes, or until the jalapeño is soft.  ......................................... ..................................................... Full Instructions : Click Here

INGREDIENTS 400 g / 14 oz firm (cotton) tofu, pressed* 4 tbsp soy sauce (or tamari for GF version) all purpose flour / rice flour for GF version salt about 1 cup gelatinous aquafaba**, homemade or from a tin of chickpeas or ½ cup cornflour mixed in with water 100 g / 3.5 oz panko breadcrumbs (or GF breadcrumbs if required) oil for shallow frying (I used rice bran oil) CURRY SAUCE 2 tbsp neutral tasting oil 1 white onion, finely diced 5 garlic cloves, finely diced 3 tsp ginger, finely grated 2 medium carrots, peeled and sliced 1 small Granny Smith apple, peeled and diced 4 tsp curry powder (I used hot madras curry powder) 1 tsp garam masala 1 heaped tbsp white miso paste (GF miso for gluten-intolerance) 4 tsp tamari or soy sauce 2 tsp rice vinegar 2 tsp mirin (sweet Japanese rice wine) or maple syrup, to taste OPTIONAL EXTRAS 2 cups of your favour...

Chickpea Spinach Pie with Berbere Spice. Easy Chickpea Spinach Pastry for holidays and company with vegan puff pastry. Use spices or blends of choice. Use lentils for variation. Vegan Soy-free Nut-free Recipe.  Ingredients 2 vegan puff pastry sheets 1 tsp olive oil 1 small red onion , thinly sliced or chopped 5 cloves of garlic , finely chopped 3/4 tsp ground cumin , or 1/2 tsp cumin + 1/2 tsp coriander 1 to 2 tsp berbere spice blend , to preference based on heat of the blend. Or use garam masala, shawarma, chili powder blend or just herbs (thyme, oregano, sage) 1/4 to 1/2 tsp cayenne or pepper flakes a good dash of black pepper 15 oz can chickpeas , or 1.5 cups cooked 1/2 tsp salt , less or more depending on if the chickpeas are salted 5 to 6 oz spinach 1 bunch  of cilantro chopped, or use more spinach 1/2 cup...

Ingredients 1 tbsp. Vegetable Oil 1/2 Red Onion thinly sliced 1 Orange Bell Pepper thinly sliced 12 oz Broccoli Florets Fresh (I used bagged, fresh from produce section) Salt and Pepper to taste 1 cup Sugar Snap Peas 1 Green Onion chopped 1 tbsp. Sesame Seeds Juice of half a lime Sauce: 5 Garlic Cloves minced 2 tsp. Sesame Oil 1/4 Cup Soy Sauce low Sodium 1/2 cup Vegetable Broth 2 tsp. Maple Syrup Salt and Pepper to taste 2 tsp. Corn Starch Instructions In a medium bowl, whisk garlic, sesame oil, soy sauce, vegetable broth, maple syrup and corn starch. Mix well. Set aside. Add vegetable oil to a pan over medium high heat. Add red onion, bell pepper and broccoli florets. Season with salt and pepper. Saute for about 6 to 8 minutes.  .........................

Cheezy Broccoli Orzo Ingredients 16 Cups Water 2 Cups Whole Wheat Orzo 1 Head of Broccoli 1/2 Cup Nutritional Yeast Flakes 1 Tablespoon Extra Virgin Olive Oil 1 Tablespoon Light Vegan Butter 1 1/2 Cups Plain Rice Milk 2 Tablespoons Unbleached All Purpose Flour 1 Tablespoon Corn Starch 1 Teaspoon Paprika 1 Teaspoon Onion Powder 1 Teaspoon Seasoned Salt 1 Teaspoon Sea Salt Dash of Black Pepper Pinch Ground Marjoram Pinch Garlic Powder Directions In a large pot, bring water to a boil. Chop broccoli into bite size pieces and put into pot with water. Cook for 6 minutes and fish out with a large slotted spoon and set aside. Now pour orzo into the same pot and cook for 10 to 12 minutes. ....................................  ...................................... Full Directions : Click Here

Mexican Quinoa Stuffed Sweet Potatoes Ingredients 2 large sweet potatoes 1 tablespoon olive oil 1/4 cup chopped red onion 1/4 cup chopped bell pepper 1/2 cup frozen corn 1/2 cup cooked quinoa 1 cup canned black beans drained & rinsed 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon smoked paprika Sea salt to taste to garnish: 1 avocado mashed Tahini Hot sauce Chopped cilantro Instructions Preheat the oven to 400ºF. Place sweet potatoes on a baking sheet and prick with a fork. Place in the oven and bake for 40 minutes. Meanwhile, heat the oil in a large skillet. Add the onion and pepper and saute until tender, about 5 minutes.  ....................... ................................ Full Instrutions : Click Here