Sunshine and Cinnamon

 This dish is inspired by the Sicilian classic, melanzane alla parmigiana (or aubergine parmigina). Layers of charred aubergine, rich and herby tomato sauce, homemade vegan mozzarella and homemade vegan Parmesan make this dish so deliciously creamy and flavoursome.  Serves: 4 Ingredients: For the tomato sauce: 3 400g cans chopped tomatoes a few tsp dried oregano, basil and sage 150g cherry or plum tomatoes drizzle olive oil 1 small red onion, finely chopped 2 cloves of garlic, minced 1 tsp each dried oregano and basil dash balsamic vinegar 1 tbsp tomato puree pinch sugar handful basil, chopped For the vegan mozzarella:  6 tbsp ground almonds 2 tbsp water 2 tbsp vegan margarine, melted 230g silken tofu 1 tbsp lemon juice 6 tbsp nutritional yeast 1/4 tsp salt 1 tsp garlic powder 2-3 tbsp tapioca starch 1 tsp white miso paste 1/2 tsp apple cider vinegar 2 tbsp vegan milk (almond, coconut, oat etc.) 1 tbsp avocado oil (or sub olive or vegetable oil) For the aubergines: 3 medium aubergines

 These sushi bowls are delicious, healthy, and a refreshingly light lunch! Made with sticky sesame-ginger chickpeas, sushi-seasoned cauliflower rice, and a variety of toppings including avocado, spring onion, sesame seeds, coriander, mango, and edamame! By using cauliflower rice instead of sushi rice, this sushi bowl is lower in calories and carbs. Serves: 2 Ingredients: For the cauliflower rice: 1/2 medium cauliflower drizzle olive oil 20g cashews, soaked 1-2 tbsp plain vegan yogurt 2 tsp lemon juice 1/4 tsp apple cider vinegar  pinch salt 2 tsp rice vinegar 2 tsp mirin salt to taste For the chickpeas: drizzle olive oil 1 garlic clove 1 inch ginger, grated 40ml soy sauce 1 1/2 tbsp mirin 2 tsp rice vinegar drizzle sesame oil 1/2 tbsp tapioca starch 2 tbsp hot water 1 400g can of chickpeas, drained and rinsed 3-4 spring onions, chopped handful sesame seeds For the toppings (optional- mix and match or add your own!): 1/2 an avocado chopped spring onion sliced radish sprinkle sesame seed