Sunshine and Cinnamon

 This ravioli dish is so indulgent and warming, with from-scratch toasted ravioli stuffed with pumpkin puree, vegan tofu ricotta, and smoky coconut Gouda, served with a creamy butter sauce, flavoured with sage, garlic, walnuts and coconut milk. The dish is quite complex but totally worth it! Serves: 4-6 Ingredients: For the ravioli: 4-6 servings of vegan pasta dough: I use this recipe .  100ml coconut milk from a can- set aside the rest for the pasta sauce 2 tsp tapioca starch dissolved in 2 tbsp warm water 1 tbsp nutritional yeast 1 tsp smoked paprika pinch salt pinch garlic powder 100g firm tofu  1/2 tbsp lemon juice 1 tbsp nutritional yeast 1/2 tsp salt 1/2 tsp dried basil 1/2 tsp dried oregano 1/2 onion 1 clove garlic 1 400g can pure pumpkin puree 1 tsp agave or maple syrup 1/2 tsp dried sage 1/4 tsp nutmeg 1 tbsp vegan margarine  salt and pepper to taste For the sauce: 1 tbsp vegan margarine  handful finely chopped fresh sage handful chopped walnuts 1 clove garlic, minced 300ml co

 These super vibrant and colourful tacos are not only delicious and flavoursome, but healthy and packed with vegetables too! The cauliflower is baked in a katsu curry batter until crispy, and served over soft, homemade tortillas with a creamy, low-fat coleslaw. So delicious! Serves: 4 (3 tacos each) Ingredients: For the katsu curry crispy cauliflower: 2 medium cauliflowers  drizzle olive oil  1/2 large onion, chopped 3-4 garlic cloves, minced 1 large carrot, peeled and chopped inch fresh ginger, peeled and grated spices: 1 tbsp curry powder, 1/2 tsp turmeric, 2 tsp garam masala, 1/2 tsp ground coriander 1 tbsp tomato puree 2 tbsp soy sauce 1 tbsp mirin 500ml vegetable stock 50g all purpose flour 1 tsp baking powder salt and pepper 100ml soy milk  For the coleslaw: 1 small sweet potato drizzle olive oil 1 tbsp sesame seeds 1 tbsp rice vinegar 1 tbsp soy sauce 1 tsp vegan fish sauce (or sub more soy sauce) 1 tbsp lime juice 1/2 tbsp sesame oil 1/2 tbsp mirin 1 garlic clove, minced 1 red

Sesame-crusted baked avocado, shredded jackfruit in homemade hoisin sauce, and Asian-inspired slaw make this salad bowl a healthy, flavoursome, and filling lunch! The recipe is quick and simple to make, and packed with vibrant, colourful veggies.  The baked avocado is crispy on the outside, soft and fluffy on the inside :) Serves: 2-3 Ingredients: For the baked avocado: 1 large, ripe avocado 3-4 tbsp cornstarch 1 tbsp soy sauce 1 tbsp sesame oil 50g sesame seeds  30g panko breadcrumbs pinch salt and pepper For the hoisin jackfruit: a little olive oil for frying 410g can jackfruit (in water) 120ml homemade hoisin sauce: I use this recipe . spring onions, chopped For the Asian slaw: a couple large handfuls shredded red cabbage 1 large carrot, grated 2-3 radishes, grated a couple handfuls salad greens a large handful of coriander, chopped 3-4 spring onions 1/2 tbsp rice vinegar 1/2 tbsp soy sauce 1 tsp vegan fish sauce (or sub with more soy sauce) 1 tbsp lemon juice drizzle sesame oil 1 t

 "Huli Huli" is a Hawaiian marinade which is sweet and savoury, made from pineapple, soy sauce, and ginger. "Huli" is Hawaiian for "turn," referring to the method the dish is usually cooked: over a grill, turned halfway through cooking. To create a vegan version, I marinated tofu in huli huli sauce, grilled it until crispy, and served it with mango dressing over sushi rice and a salad, to imitate another Hawaiian dish, poke bowls!  Serves: 2  Ingredients : For the tofu: 140g extra firm tofu (drained/ pressed) 1 tbsp brown sugar 2 tbsp soy sauce 3 tbsp pineapple juice (from a can) 1 inch ginger, grated 2 tbsp ketchup  1 tbsp shaoxing wine  1 tsp chili flakes 1/2 tbsp rice vinegar 1 tsp sesame oil For the mango dressing: 1/4 of a mango (40-50g) 1 tbsp lime juice 1/2 tbsp orange juice 1 tsp agave 1 small clove of garlic a couple tbsp of the leftover marinade (above) pinch chili flakes pinch salt and freshly ground pepper small handful coriander To serve: sush

 This is the perfect light lunch for summertime: zesty and vibrant tabbouleh served with creamy, za'atar hummus and grilled middle-eastern spiced tofu. It's also super simple to make!  Serves: 2 Ingredients: For the tofu: 1/2 a block of extra-firm tofu, pressed (~140g) 1-2 tbsp lemon juice spices: 1 tsp paprika, 1 tsp coriander, 1 tsp cumin, 1 tsp sumac, 1/4 tsp turmeric, 1/4 tsp allspice, pinch cinnamon, salt and pepper to taste.  drizzle olive oil splash of water For the tabbouleh: 70g dry bulgur or cous-cous vegetables: 100g tomatoes, 1/2 a cucumber, 1/2 a red bell pepper, 3-4 spring onions, a couple large handfuls fresh parsley, a small handful fresh mint. zest and juice of one lemon drizzle olive oil  drizzle balsamic vinegar  For the hummus: 1/2 can of chickpeas (about 120g), drained and rinsed- save some of the aquafaba 2 tbsp lemon juice 2 tbsp tahini 1 small garlic clove, chopped 1/4 tsp salt (more to taste) 1/2 - 1 tbsp za'atar seasoning (to taste) 2 tbsp aquafaba

 This simple recipe for creamy red lentil dal goes perfectly with an assortment of sides: curried, roasted vegetables tossed in coriander raita, homemade tomato chutney, and poppadom bites. A warming, flavoursome meal packed with protein and vitamins! The lentil dal is also low in calories (under 300kcals per serving if using light coconut milk).  Red lentil curry (dal) with sides: poppadoms, tomato chutney, roasted vegetables and raita.  Serves: 4  Ingredients: For the roasted vegetables: mixed vegetables, chopped (I used about 200g broccoli, 1 courgette, 1 red bell pepper, 1 yellow bell pepper, 1 aubergine, 1 large carrot) spices: 1 tsp chilli flakes, 1 tbsp curry powder, 1/2 tsp turmeric, 2 tsp cumin, 2 tsp ground coriander, 2 tsp garam masala. salt and pepper drizzle olive oil chopped almonds (optional- for topping) For the dal: drizzle olive oil red onion, chopped 3 cloves garlic, minced couple inches fresh ginger, grated salt and pepper spices: 1 tsp chili flakes, 2 tbsp curry po

Baked vegan 'brie' made of cashews and miso paste, vibrant and zesty basil almond pesto, and fresh sliced tomatoes are sandwiched between slices of focaccia to make these delicious sandwiches. The focaccia and the brie requires some prep a day ahead. Serves: about 24 small sandwiches. Recipe: Ingredients : 1 large loaf of focaccia: I used this recipe  and it turned out great! It requires an overnight proof in the fridge so be sure to plan ahead for this. Ripe vine tomatoes, sliced For the 'brie': 300g cashews, soaked overnight 2-3 tbsp lemon juice (to taste) 3-4 tbsp nutritional yeast (to taste) 100g white miso paste 1/2 tsp salt (more to taste) 240ml vegetable stock 1/2 tbsp tapioca starch 2 tsp apple cider vinegar For the pesto: 60g fresh basil, washed (include the stems) small handful fresh mint leaves (optional- but recommended) 20g toasted almonds 2 small garlic cloves, minced 20ml lemon juice 3 tbsp nutritional yeast 1/4 tsp salt a couple tbsp olive oil a couple t

 This soft pretzel tear-and-share bread  is delicious, stuffed with kalamata olives and perfect as an appetizer! Paired with a creamy muhammara dip - a rich and flavoursome Middle-Eastern dip made of roasted red pepper, toasted walnuts and pomegranate molasses -  this bread flower is simple, delicate and eye-catching. Serves: Up to 16 (as a starter) Recipe: Ingredients: For the bread: 1 tbsp fast action yeast 120 ml warm water (mix 90ml cold water with 30ml boiling water) 2 tbsp agave nectar 200 ml warm water (150ml cold, 50ml boiling) 4 tbsp olive oil 500-550g all purpose flour 2 tsp salt 1 200g jar kalamata olives, pitted and chopped flaky salt a handful of fresh thyme (optional) To cook the bread: 1 pan boiling water 2-3tbsp bicarbonate of soda (For the muhammara I use this recipe .) Method:   First, activate the yeast: in a small bowl, whisk the yeast with the 120ml of warm water and the agave nectar, and leave to activate for about 15 minutes, until frothy. Mix the yeast mixture,