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)