Sunshine and Cinnamon

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