Sunshine and Cinnamon

Vegan halloumi made of marinated tofu! It’s so delicious, cheesy and salty, and perfect served in soft homemade pita breads with grilled aubergine, roasted squash, homemade (or not!) chutney, and a tahini drizzle :) The marinade is a tangy red pepper sauce, which gives the tofu a halloumi taste. I recommend pressing the tofu for a while and then marinating the tofu overnight to achieve the best texture and flavour!   Serves: 3-4 For the tofu 'halloumi': Block of firm tofu (400g) 1/2 a red pepper drizzle extra virgin olive oil 40g cashews 3 tbsp nutritional yeast 2 pieces sundried tomatoes 1 tbsp lemon juice 2 tbsp extra virgin olive oil 1 large clove garlic, minced 1/2 tsp vinegar (balsamic or apple cider vinegar) 1 generous tsp of salt pinch freshly ground pepper 4-6tbsp water Tahini cream sauce: 3 big cloves garlic  drizzle olive oil 1 tbsp lemon juice 1/4 tsp salt  pinch cumin  2 tbsp cold water (plus more for blending) 4 tbsp tahini  Everything else: 1 butternut squash, pee

 This recipe is inspired by a popular Portuguese sandwich, the bifana! It's traditionally made with slices of pork, red hot pepper paste, and sauteed onions, and served in papo secos bread rolls. This recipe uses seitan marinated in a smoky sauce, simmered in a little white wine, and slathered with a homemade roasted garlic and red pepper sauce. So delicious!   Serves: 6  Ingredients : 6 servings of cooked (steamed) seitan: You can use store-bought (and even substitute with sliced firm tofu), or follow this recipe to make your own- just stop before you marinade it.  drizzle olive oil 60ml dry white wine Marinade: 1 tbsp soy sauce 1 tbsp vegan fish sauce (or sub more soy sauce) 1 tsp smoked paprika 1 tbsp maple syrup 4 tbsp mushroom stock 1/2 tsp cumin 1/2 tsp chili powder 1/2 tsp garlic powder 2 tbsp olive oil Sauce: 1 red pepper 5 large cloves garlic 4 sundried tomatoes 1 tsp chili flakes (more/less to taste- makes it spicy) 75g toasted nuts of choice- I use a mixture of cashews,

Recipe:  SERVES: 5 (as an appetiser or side dish)  INGREDIENTS:  For the sushi rice:  360g sushi rice  480ml water  3 tbsp rice vinegar  1.5 tbsp mirin  1 tbsp sugar  1 tsp salt  A little beetroot juice (optional- for pink rice)  For the carrot “salmon”: 3 large carrots  60 ml beetroot juice (juice from cooked packaged beetroot)  250 ml water  ¼ tsp salt  ½ tsp garlic powder  1 tbsp tamari  ½ tbsp maple syrup  ½ tsp apple cider vinegar  For the sriracha dip:  50g cashews  ½ tsp lemon juice  ¼ tsp apple cider vinegar  ¼ tsp dijon mustard  2 tbsp sriracha  ¼ tsp garlic powder  Pinch salt  2-3 tbsp water  Filling and garnishes:  1 large avocado  3 spring onions  ½ a cucumber  5-6 sheets nori  Sesame seeds  Radishes  Handful of herbs or microgreens  Tamari (for dipping)  EQUIPMENT: Scales; Large bowl; Fine mesh sieve; Medium saucepan with lid; Wooden spoon; Large plate/ baking tray; Parchment paper; Vegetable peeler; Chopping board; Chef knife; Mandolin (with thick and thin settings)

A bed of sushi rice topped with crispy tahini and garlic tofu, avocado, sesame roasted veggies, fresh mango, cucumber, miso-glazed chickpeas and sweetcorn, and drizzled with garlic roasted mayo. So delicious, filling and healthy! Serves: 4 Ingredients: For the roasted vegetables: 1 small bulb of garlic 3 large carrots 1 large potato drizzle olive oil drizzle sesame oil 1 tbsp sesame seeds generous dash smoked paprika 1 tsp maple syrup pinch of ground ginger pinch garlic powder salt and pepper For the miso-glazed chickpeas: 1 tin chickpeas, drained and rinsed (240g drained) 1 tin sweetcorn, drained and rinsed (260g drained) drizzle sesame oil 1 garlic clove, minced 1 tbsp maple syrup 1 tbsp vegan fish sauce (or sub soy sauce/tamari) 1 tbsp rice vinegar 1 tsp lemon juice 1-2 tsp miso paste (to taste) For the tofu: 2 blocks tofu, drained and pressed 8 tbsp cornstarch 3 tbsp tahini 1 tbsp vegan fish sauce (or sub soy sauce/tamari) 1 tsp maple syrup large pinch ground ginger pinch chili fla

 Crispy and comforting butternut squash ravioli, served alongside a deliciously tangy pistachio whipped "feta" and crispy sage. This dish is the perfect winter appetiser! The filling is a creamy, cheesy butternut squash puree, stuffed inside pockets of crispy ravioli dough. If you don't want to bother making ravioli, I still recommend making the whipped feta- it's so creamy, delicious, and lovely spread on bagels!  This dish is also 100% vegan and gluten free! I created this recipe for my chef diploma :)  Makes: about 30 ravioli Ingredients : For the ravioli: 1 large butternut squash Drizzle olive oil (optional) 190g gram flour 10g psyllium husk 1 tbsp cornstarch ½ tsp turmeric ¼ tsp salt 1½ tsp olive oil 45-60ml (3-4 tbsp) aquafaba 4 cloves garlic Drizzle olive oil 1 tbsp natural maple syrup 1 tbsp smoked paprika Pinch salt 3 tbsp nutritional yeast 2 tsp lemon juice ½ tsp nutmeg ½ tsp garlic powder 45 ml (3 tbsp) coconut cream (the thick cream part of a can of coconu

Delicious vegan gyoza stuffed with a mixture of chickpeas, veggies and creamy satay sauce, all packed within a shell of crispy dumpling dough. This recipe goes perfect alongside satay dipping sauce or soy sauce. You can also feel free to add to or replace any of the vegetables in this recipe- try it with mushrooms, spring onions, or anything else you like!   Makes about 30 dumplings Ingredients : Dumpling wrappers: I use this simple recipe - it's just flour and water, and it makes about 30 dumpling wrappers. Prepare this and let the dough rest whilst you make the dumpling filling- or you can buy store bought!  For the filling: 250ml satay sauce- either use store bought (ensure it's vegan), or you can make it yourself with a few simple ingredients :)  240g frozen spinach  200g frozen edamame (or you can use fresh) 2 large carrots 2 large cloves garlic 1 inch ginger  2 tins chickpeas (480g drained weight) 1 tbsp olive oil 1 tbsp sesame oil 1 tbsp soy sauce a few tsp lemon juice