October 2022



1 large head cauliflower
3/4 cups oat flour (or regular flour)
1/2 cup arrowroot (or corn starch)
1/2 teaspoon sea salt
1/2 teaspoon onion powder
1 tsp garlic powder
3/4 cup unsweetened non-dairy milk+ two teaspoons apple cider vinegar (mixed)

Sesame Sauce:
1 tbsp toasted sesame oil
1 tbsp olive oil
4 cloves garlic, minced
1 tsp fresh ginger grated
¼ cup maple syrup
⅓ cup low sodium soy sauce
1 tbsp rice vinegar
1 tsp chili garlic sauce (or sriracha)
1/2 tbsp arrowroot starch
1 tbsp cold water


1. Preheat the oven to 425F.

2. In a large bowl, whisk together the flour, arrowroot starch, garlic powder, onion powder, salt and non-dairy milk/ACV. Be sure to mix until no clumps remain and it looks like batter.

3. Add the cauliflower florets into the bowl and thoroughly mix to coat all of the pieces.

4. Transfer to a baking sheet lined with parchment paper and bake for 30 minutes.

5. To prepare the sauce: In a bowl, whisk in the sesame oil, grated ginger, maple syrup, soy sauce, rice vinegar and chili garlic sauce(or sriracha) —then set aside.

6. Add minced garlic to a sauté pan with olive oil. Sauté for until lightly golden brown.

7. Add prepared sauce into pan and let simmer over low heat.

8. In a small bowl, whisk together the arrowroot powder and cold water. Pour into the pot with the sauce.

9. Let simmer over low heat until thick, whisking occasionally to prevent any clumps from forming. Once it thickens, remove from heat.

10. When the cauliflower is done, let cool for about 5 minutes and then coat with the sauce. Once coated add cauliflower back into baking sheet with lined parchment paper and put back in the oven for 5 minutes to crisp up



100 g dried pasta
2 tbsp plant based butter
1 red onion finely diced
5 garlic cloves finely chopped
2 tbsp chopped sun dried tomatoes
1 roasted red pepper finely chopped (I use the ones that you get in jars)
2 tbsp tomato puree plus a splash of boiling water
1 stock cube + 1l boiled water
80 g kale roughly massaged and torn
1 tsp each dried sage basil and parsley


1. Start by getting a pot of water onto boil with a generous pinch of salt and add the pasta, leave to cook for around 8-10 mins.

2. Add the vegan butter to a pot and start frying the red onion, chopped sun dried tomatoes and pepper for around 6 minutes.

3. Add the minced garlic to the pot and continue to fry for a further 2-3 minutes.

4. Drain the pasta, adding the water to a bowl and mix with the stock cube.

5. Add the tomato purée with a spoonful of water and whisk together and leave to fry for a few minutes before adding in the vegetable stock, dried herbs and kale.

6. After a minutes of bubbling away, add the pasta and continue to heat for a minute or two before serving with sun dried tomatoes on top and cracked black pepper.

7. If you’re adding the vegan cream, add with the last 3 minutes of cooking as you don’t want a high heat otherwise it’ll curdle. Stir through and enjoy with some crunchy toast.



1/2 lb. spaghetti
1 pint cherry or grape tomatoes, sliced lengthwise seasoned with 1/2 tsp each kosher salt, pepper, oregano, garlic powder
1 tbsp olive oil for roasting
1 small yellow onion, finely chopped
2 tbsp olive oil
10 oz. mushrooms, very finely chopped
3/4 tsp each kosher salt, pepper, garlic powder
1 bell pepper, finely diced
3 cloves garlic, minced
1/2 cup reserved pasta cooking water
3 tbsp tomato paste
1/3 cup crushed tomatoes (canned)
1/2 15 oz. can chickpeas, drained and rinsed
1/4 cup fresh chopped parsley
2 cups (somewhat packed) baby spinach
2 tsp dried parsley
1/4 to 1/2 tsp red chili flakes (to taste)
2 tsp lemon juice (optional)
1/4 to 1/3 cup coarsley chopped kalamata olives (to taste)


1. Cook spaghetti until just al dente in salted water. Drain but reserve 1/2 cup pasta cooking water.

2. Meanwhile preheat oven to 400 degrees F and slice tomatoes. Place them in baking dish with the 1 tbsp oil and seasonings indicated. Toss. Bake until skins are wilting and juices released, around 25 min.

3. While those are cooking, finely chop the onions and mushrooms and add them to large pan with the 2 tbsp olive oil and the salt, pepper, garlic powder. Cook 10 min on medium, stir occasionally. Add chopped bell pepper, cook another 5 min.

4. Add garlic, cook another min. Add the roasted tomatoes, the pasta cooking water, tomato paste, crushed tomatoes, chickpeas. Stir well, simmer 3 min.

5. Add remaining ingredients except spaghetti, toss as spinach wilts then add spaghetti, toss again. Taste for seasoning, serve. Top with more fresh or dried parsley and chili flakes if desired.



1 medium white onion, chopped into small pieces
4 medium carrots, peeled, and shredded with a cheese grater.
3 to 4 celery stalks, trimmed, and cut into small pieces.
2 tsp garlic powder
1/4 cup dairy-free butter
1/3 cup all-purpose flour, substitute for gluten-free flour.
3 cups vegetable broth
1 cup of unsweetened dairy-free milk
3 cup dairy-free cheddar cheese, gluten-free, pick a brand that you love since the flavor will be bold in the soup
5 cups broccoli, chopped into bite size pieces
1 tsp salt
1/2 tsp pepper
1/4 tsp paprika


​1. Heat a large pot with butter over medium heat and cook the onion, carrot, celery until soft and translucent, about 4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.

2. Add the flour and mix. Pour the vegetable broth, salt, pepper, and Italian seasoning, stirring frequently until the soup comes to a boil.

3. Add the orzo pasta and cook until tender, about 5 minutes. Add the white beans, lemon juice, dairy-free milk, nutritional yeast, and spinach, stirring constantly until combined.

​4. Remove the pot from the heat. Taste soup and add additional seasoning (salt, pepper, or italian seasoning) if needed.

5. Divide into soup bowls and serve.

6. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days.



1/2 onion
1 clove of garlic
2 tablespoons vegan butter
1.5 cup of plant milk of choice
1 cup vegetable broth
2 tablespoons flour
700g potatoes
Salt and pepper


1. Preheat the oven to 200C/400F.

2. Finely wash and thinly slice the potatoes and chop the onion and garlic. Mix the vegetable broth and milk together.

3. Add one tablespoon of vegan butter to a saucepan and start sautéing the onion and garlic over medium heat, then add the flour. Slowly pour in the mix of vegetable broth and milk to the pan and stir. Let it simmer over low-medium heat until creamy and thick.

4. Grease a baking tray with a tablespoon of vegan butter and place the sliced potatoes in the tray, then add the creamy sauce. Bake for 1 hour and 10 minutes until the potatoes turn golden.

5. Let cool before serving. Garnish with fresh thyme, salt and pepper and enjoy!




1. Charred asparagus: Heat on high a cast iron or heavy skillet. (Optional: add a small amount of oil.) Add trimmed asparagus pieces to hot skillet in single layer.

2. Cook until lightly charred, about 2 minutes, without moving. Cook about 5 minutes more until crisp-tender and evenly charred. Remove from heat and let sit a minute.

3. Toss with squeeze of fresh lemon and ‘Bragg organic sprinkle herb and spices seasoning’ or dried herbs of choice. Salt to taste.

4. Oil-Free Hummus: In high speed blender, blend on high 1-15oz can (or 1-1/2 cups cooked) chickpeas, 1/3 cup aquafaba bean liquid from can (or cooking water), 2 garlic cloves, 1/3 cup tahini, 3-4 tbsp fresh lemon juice, 1/2 tsp chili powder, 1/2 tsp paprika, 1/2 tsp cumin. Add more bean liquid if needed and adjust seasoning and salt to taste.

5. Soy glazed mushrooms: Cut about 3/4lb crimini or white mushrooms into approximately 1/4 inch thick slices. Mix together: 1.5 tbsp reduced-sodium tamari/soy sauce, about 2 tsp sriracha, 2 tsp maple syrup.

6. Sauté mushrooms until starts to brown. Add sauce mixture above and sauté another minute until starts to stick to pan.


Makes: 30 dumplings⁣


30 dumpling wrappers ⁣
2 cups of cabbage, finely chopped ⁣
1/2 cup of chives, finely chopped ⁣
1 cup of firm tofu, finely diced⁣
6-8 Shitake mushrooms, soaked & diced⁣
1 tablespoon of minced ginger ⁣
⁣1 teaspoon salt ⁣
1/2 teaspoon white pepper⁣
1 teaspoon mushroom stock powder⁣
2 tablespoons soy sauce⁣
2 tablespoon cooking oil and 1 tablespoon for cooking ⁣


1. Prepare, chop and all the vegetables & seasonings into a large bowl. Mix everything together.⁣

2. Assemble the dumplings: set up a little dish filled with water. Use your finger to dip it in the water and moisten the edges of one side of the wrapper.⁣

3. Add 2 teaspoons of filling into the centre of the wrapper. Then fold the sides of the wrapper together a press to create a semi-circle shape. Create 5 – 6 pleats along the edges. Repeat with remaining wrappers & filling.⁣

4. Pan fry ⁣the dumplings: Heat 1 tablespoon of oil in nonstick pan on medium-high heat. Arrange 10-12 dumplings in the pan such that they do not overlap. Fry for 2 minutes until the bottoms are golden.⁣

5. Reduce the heat to medium-low. Pour in ¼ cup water into the side of the pan (be careful as the oil may splatter). Cover the pan with a lid & allow dumplings to steam until the water evaporates, about 3-5 mins.⁣

6. Remove the lid & increase the heat to medium-high. Fry for 2 more mins, until bottoms are brown & crisp.⁣

7. If you want to make more, work in batches, adding another tablespoon of oil and ¼ cup water for each batch. ⁣


Recipe (makes 10 buns)⁣

300g [~2 1/2 cups] all-purpose flour (see notes below if using cups)⁣
175ml [3/4 cup] hot boiling water⁣
pinch of salt⁣

1/2lb (250g) green beans, chopped⁣
16oz firm tofu, pressed & mashed⁣
1 small carrot, finely chopped⁣
a handful of chopped cilantro⁣
2 teaspoons toasted sesame oil, 1 teaspoon salt, a few shakes of white pepper⁣
Other ingredients: oil for cooking, sesame seeds, chopped green onion⁣.


1. To make the dough, mix flour & salt in a large bowl until well combined. Make a well in the middle & pour in hot water. Using a spatula, fold in all flour until a shaggy dough forms with no dry spots of flour in the bowl (if it does, add cold water, 1 tablespoon at a time). Transfer flour to a cleaned surface & knead until a smooth dough forms, about 10mins. Cover with a damp towel & rest for 30 mins.⁣

2. Meanwhile, place tofu in a cheesecloth bag & wring out all the liquid. Saute chopped green beans with 1 teaspoon oil in a pan for about 1-2 mins. Add green beans into a bowl along with tofu, carrot & seasoning ingredients. Mix well & divide the mixture into 10 portions & form it into a patty-like shape.⁣

3. When ready, dust flour on the surface, roll dough into a log & divide into 10 equal balls.⁣

4. To assemble, take one dough, flatten it with your palm & roll into a wrapper, about 4.5 inches diameter by keeping the middle part thicker Place one filling patty in the middle & pleat to seal. Dab the smooth side with water then gently press in some sesame seeds.⁣

5. To cook the buns (baked/pan-fried), see comments section👇🏻…⁣ 📝Note: To measure flour in the cup, I used the spoon & sweep method. Spoon flour into a standard measuring cup, then level the top with a knife without packing the flour, which I had about ~63g in 1/2 cup.

Tomato Mozzarella Garlic Mushroom Pizza


500 g of flour
20 g of fresh yeast (1/2 cube)
2 tsp sugar
2 tsp salt
350 ml lukewarm water (* see recipe notes)
2-3 tbsp olive oil


1. Mix water, yeast and sugar first and allow to rest for 5 minutes.

2. Then mix flour with salt in a large bowl. Press a hollow in the center, fill in olive oil and knead in from the edge with some flour.

3. Add the yeast mixture and knead the dough well, at least 10 minutes. Then set the dough aside for about 10 minutes and knead well again with your hands. Cover the dough and leave to stand for at least an hour in a warm place.

4. For 2 pizzas divide the dough into two parts and let stand again for about 30 minutes.

5. Preheat the oven with the pizza stone (or baking tray) at the highest heat (my oven makes 250 degrees Celsius).

6. Strech the dough on a floured work surface (it should be under 1,5 cm thick).

7. Then top with toppings as desired, sprinkle the crust with a bit of olive oil if you like and bake on the pizza stone or on a greased baking tray for about 8-10 minutes.



1 cup all-purpose flour⠀
1/4 tsp. salt⠀
1 1/2 cups unflavored soy or almond milk⠀
3 tbsp. vegetable oil⠀
1 tbsp. maple syrup, optional⠀
1 tsp. vanilla extract, optional⠀
up to 1/3 cup water⠀


1. Place all ingredients except water into a medium mixing bowl and whisk together until completely smooth.⠀

2. Cover and refrigerate for 1 hour.⠀

3. Start with a test crepe. Very lightly oil the surface of a nonstick frying pan and place over medium heat. When the pan is hot, add about 1/4 cup of batter and quickly swirl it around until the entire bottom surface of the pan is coated and batter takes on a generally circular shape. Cook just until the edges start to pull away from the bottom of the pan, about a minute. Very carefully flip and cook 10-15 seconds more on other side. Slide the crepe out of the pan and onto a plate.⠀

4. Adjust the batter as needed. If it seemed too thick and was difficult to swirl, whisk in a few splashes of water. Repeat until all batter is used up, adjusting by adding more water as needed. Lightly reoil the pan as needed between crepes. fill with chocolate pudding (recipe below). simple chocolate pudding:⠀
¼ cup almond milk (62 g)⠀
½ cup unsweetened cocoa powder (50 g)⠀
½ cup maple syrup (180 g)⠀
1 banana⠀
1 avocado⠀
1 tsp vanilla extract (optional)⠀

Blend all the ingredients in a food processor or a blender until smooth. Enjoy! ❤️