• Preheat the oven to 325°F (165°C) and line a large sheet pan with parchment paper.
• In a large bowl, mix together the oats, crispy rice cereal, seeds, almonds, flaxseeds, cinnamon and salt.
• In a small saucepan, stir together the maple syrup, brown sugar and coconut oil. Bring to a boil, then lower the heat to low and hold at a simmer for about 30 seconds. Turn off the heat and quickly whisk in the almond butter and vanilla until smooth.
• Add the wet ingredients to the dry and stir to combine. Spread the mixture on the prepared sheet pan and press down firmly, using a spatula or another sheet of parchment paper. Sprinkle the chocolate chips on top.
• Bake for 27 to 30 minutes, or until golden brown. The granola will still be a little soft when it first comes out of the oven. Allow it to cool for 5 minutes, then use a spatula to gently break the sheet into a few large clumps. Allow the granola to finish cooling completely on the sheet pan before transferring to an airtight container.

For the vegan egg white

• Pre-heat your non-stick fry pan with a thin layer of olive oil. Spoon 2–3 tablespoons of mixture into the pan, spreading it out evenly into a roughly circular shape approximately 8–10cm in diameter. The less you fuss, the more it will look like a traditional fried egg.
• Once the shape is set, use the back of a teaspoon to flatten down any lumps of grated potato. Fry on a medium heat until it starts to turn a bit golden around the edges (this will take about 2–3 minutes). The complete the egg, using a spoon carefully add the egg yolk to the center of the white.

For the vegan egg yolk

PART 1: make the puree

• Let’s get cracking. To make the purée, wrap sweet potato in foil and roast in the oven at 200°C / 390°F for 50–70 minutes or until it’s soft. Unwrap potato and peel skin, add all ingredients to your blender and blend until smooth. You now have your purée, made with purée talent.

PART 2: get ready

• Blend your water and sodium alginate on low for 1 minute, pour into a fl at bottom container and leave overnight (this is your water bath). When you are ready to get your sphere on and have your purée ready, take your container out of the fridge and allow it to come to room temperature.
• In the meantime, add your purée, calcium lactate and xanthan gum into the blender and blend for 1 minute. Let both the puree/liquid and alginate bath stand, allowing time for any trapped air bubbles to rise to the surface and pop. Trapped air bubbles will prevent the spheres from sinking in the spherification bath, which can cause an uneven skin to form.

PART 3: reverse spherification

• Get a round tablespoon or measuring spoon (google that if you are not sure), fill it with your blended purée mix and slowly add it to your water bath. At this time you add as many as you need but make sure they are not touching. Allow them 3–5 minutes to chill in the bath to set. Once set you can keep them in a separate fresh water bowl and they are ready to explode.

Tofu cream cheese

• In a blender, combine the tofu, mayo, nutritional yeast, lemon juice, and seltzer water. Blend on high until very smooth, scraping down the sides as needed.
• Transfer the mixture to a lidded container, smoothing the top with a spatula, and refrigerate for at least 2 hours before using. Store in the fridge for up to 2 weeks.

For the bubble bagel bites

• Preheat the oven to 350°F.
• In a medium bowl, stir together the vital wheat gluten, water, tapioca starch, baking powder, vinegar, and salt until a shaggy dough forms. The dough will be very wet. Using your hands, knead the dough for 1 to 2 minutes until it becomes smooth.
• Break the dough into tablespoon-size pieces and roll them into balls roughly 1 inch in diameter.
• Pour the everything bagel seasoning into a small bowl and roll the balls in it until covered. Place the bites an inch or two apart on an ungreased sheet pan.
• Bake for 10 minutes, then turn each bite over so it can brown a little more on the other side.
• Continue baking until they are puffed and golden, 13 to 15 minutes total. Serve with tofu cream cheese.
• They are best enjoyed right from the oven.

• In a large bowl, mix the flour and salt together before stirring in the plant milk and oil.
• Heat a little oil in a crêpe pan or wide frying pan on a medium-high heat.
• When the oil is hot, pour a small ladle of batter into the pan, swirling it around so that it thinly coats the pan.
• Fry on both sides until lightly golden.

• In a large mixing bowl, add the sugar, oil and orange juice.
• Whisk well to dissolve the sugar.
• Combine the baking powder and salt into the flour and add them into the wet ingredients.
• Use a whisk to combine them and then continue kneading with your hands.
• Form the dough into a ball and wrap it in a clean film.
• Place it in the fridge for 10 minutes.
• Remove from the clean film and roll the dough with a rolling pin.
• I found it easier to divide the dough and then roll, but it's not necessary.
• Use a cookie cutter of your choice to shape the biscuits (I'm using 2 different sizes so that the jam is visible, but you can do one size.)
• Place them on a tray lined with parchment paper.
• Bake them in a preheated oven at 180 degrees Celsius for 10 minutes or until golden.
• Let them cool down before you sprinkle the icing sugar.
• Add some strawberry jam on one biscuit and then cover it with another one.
• Continue until you have used all the biscuits.

Prepare your work surface by sprinkling it with flour.

• Put the flour, green egg foam, oil, and salt in the bowl of a food processor. With the machine running, drizzle in the water. The mixture will first look flaky and then start to come together into a dough. Stop the processor after about 1 minute, when the dough is slightly crumbly but
• holds together when you press it between your fingers.
• Set the dough on the floured work surface and knead it for a few minutes, forming a smooth round ball. (It should be tacky to the touch. If it crosses the line into stickiness, add more flour, 1 tablespoon at a time.
• Conversely, if it’s dry and won’t hold together, add water 1 tablespoon at a time.) Wrap the dough ball in plastic wrap and let it rest in the refrigerator for about 1 hour. (If you’re rolling the pasta by hand, let it rest on the counter instead of in the fridge; it’ll be easier to handle.)
• Cut the dough in half and flatten each half with a rolling pin. Using a pasta machine or a stand mixer’s pasta attachment, roll it through a few times on the thickest setting. If the dough is sticking, add a bit more flour. When it holds together in a well-shaped rectangle and is flattened to about ¼ inch, turn up the settings according to your machine’s directions for ravioli and fettuccini (I use setting #4 on my KitchenAid attachment) and continue rolling it through to the thickness you want.
• Repeat with the other half of the dough. If you’re rolling the dough by hand, put the chunk of dough between 2 pieces of wax paper and roll it with a pin until it’s as thin as possible without breaking—less than 1/16 inch thick.

For the green egg foam water

• Heat a large pot of water to boiling. Boil the spinach leaves until they have wilted, about 15 to 30 seconds. Drain the leaves but do not squeeze out the excess water. You should have about ½ cup of wilted spinach.
• Add the spinach and water to a blender and blend until smooth. Pour the mixture into a measuring cup and add enough room-temperature water to make 1 cup of liquid.

• Place the cashews, nutritional yeast, tamari sauce and salt into the bowl of a food processor or high powered blender. Pulse for 20–30 seconds or until the ingredients turn to a fine, crumbly texture that resembles grated parmesan cheese. Be careful not to over-process, as you don’t want it to turn into a nut butter.
• Taste and check for seasoning, and adjust with salt, if necessary.

• 1 tbsp (16 g) nut butter, I prefer almond butter or peanut butter
• Add the water to a small or medium pot and bring to a boil over medium heat. Add the oats and cook for 5 to 7 minutes, stirring often, until the oats are creamy. Remove the oats from the heat and add the frozen blueberries, chia seeds, flaxseeds, vanilla and maple syrup (if using). Mix until the oats are blue and creamy.
• Serve the oats in a bowl topped with the mixed berries, banana and your favorite nut butter. Serve warm.

• Heat the tablespoon (15 ml) of veggie broth in a large soup pot over medium-high heat.
• Once your pot is hot, add the onion, leek, and salt. Sauté for 2 to 3 minutes, or until the onion and leek are soft and fragrant.
• Toss in your celery, white carrots, and potatoes, and sauté for 3 to 5 minutes over medium-high heat. If you find that they are browning too quickly, add a few tablespoons (about 30 ml) of the remaining veggie broth to deglaze the pan.
• As your veggies turn golden brown, add the garlic, miso paste, cashews, and pepper, and sauté for another 2 t0 3 minutes.
• Add the 4 cups (960 ml) of veggie broth and coconut milk, cover with a lid, and cook over medium-low heat for 15 to 20 minutes.
• By now, the carrots, potatoes, and cashews should be forktender.
• Transfer the hot soup to a large, heat-resistant highpowered blender (or leave in the pot and use an immersion blender), and blend on high speed until you have a smooth, pureed soup.
• If done in a high-powered blender, transfer back into the soup pot with the heat turned off , and toss in the nutritional yeast, turmeric, shaved broccoli, and lemon juice.
• Mix well. Let sit for 3 to 5 minutes with the lid on, which will allow the hot soup to cook the shaved broccoli.
• Taste for desired salt and serve with a grilled (vegan) cheese sandwich!
• Stores well in the fridge for 6 to 7 days or in the freezer. If freezing, make sure to leave some room for the soup to expand in the container.

• Start by melting the dark chocolate until smooth. In a mixing bowl, combine the melted chocolate with the coconut oil and a pinch of salt, stirring until well blended.
• Add the bran sticks and walnuts to a food processor and process until broken down into a sand-like texture.
• Fold the bran mix into the melted chocolate mixture and combine everything together gently until evenly distributed.
• Divide into 15 chocolate molds or chill the mix for 5 minutes, divide into truffles using a spoon and roll them into truffle-sized balls. Chill in the fridge until set. In the meantime, melt the rest of the chocolate for the decoration.
• Once set, coat each chocolate truffle in melted chocolate. Allow for any excess to drip off and place the truffles onto a lined tray. Decorate with a piece of walnut placed on top of each truffle before the chocolate sets, then transfer the tray into the fridge to set. Place the balls onto a parchment-lined tray, leaving a bit of space between each one.
• After setting for at least 30 minutes, the truffles are ready to serve and enjoy.

• Preheat the oven to 325°F/160°C (150°C convection) and line a large baking sheet with parchment paper.
• In a large mixing bowl, stir together the rolled oats, pecans, seeds and sea salt. In a large saucepan over low heat, gently melt together the coconut oil, maple syrup, vanilla extract and ground cinnamon. Once the coconut oil is melted, slowly add the oat-and-nut mixture to the pan and gradually mix together so everything is coated.
• Carefully tip the granola onto the baking sheet and spread it out evenly to roughly 1/2-inch (1.5-cm) depth.
• Place in the middle of the oven and bake for 30 minutes, or until golden brown.
• Remove from the oven and allow the granola to cool completely. Now sprinkle over the roughly chopped apricots and toasted coconut flakes and mix them into the granola base. Store in a sealed jar and use within a month.

• Preheat the oven to 400°F/200°C (180°C convection) and line a muffin tin with 12 muffin papers.
• In a large bowl, mix together the flour, baking powder and sugar. In a separate bowl, whisk together the sunflower oil, plant-based milk and vanilla extract.
• Tip the frozen raspberries and white chocolate into the flour mix and stir through. Make a well in the center of the dry mix, pour in the wet ingredients, and fold together. Be careful not to overmix; it’s okay if there are a few small floury lumps.
• Spoon the mix evenly between the muffin papers, filling to three-quarters full. Place the muffin tin into the center of the oven and bake for 35 minutes, until golden brown. For an even coloring, bake the muffins for 20 minutes and then rotate the tin for the final 15 minutes. Check if the muffins are fully cooked by inserting a toothpick or skewer; it will come out clean when ready.
• Remove the muffin tin from the oven and place on a cooling rack for 15 minutes. Then remove the muffins onto the rack to cool fully.
• Store in an airtight container for up to 3 days.

• Heat the olive oil in a large deep saucepan over medium heat. Add the onion and cook for 5 minutes until it starts to soften, stirring regularly.
• Now add the garlic, cumin, cinnamon, smoked paprika, turmeric, tomato puree and harissa paste and cook with the onion for a couple of minutes, until you can smell the aroma of the spices.
• Then add the chopped sweet potato, bell peppers and zucchini and stir.
• Next tip in the canned tomatoes, chickpeas and chopped apricots. Crumble over the stock cube, pour in the boiling water and season to taste with lemon juice, salt and pepper. Stir.
• Bring to a boil, cover the pan with a lid and reduce the heat to low. Simmer and cook for 25 to 30 minutes, until the vegetables are tender, stirring occasionally.
• While the tagine is cooking, cook the quinoa according to the package instructions. Roughly chop the herbs and toast the flaked almonds in a dry skillet for 3 to 4 minutes, until just golden; keep them moving around so they don’t burn.
• Serve the tagine with quinoa, toasted almond flakes, fresh mint and parsley and a sprinkle of pomegranate seeds.
• Once the tagine is fully cooled, portion into airtight containers and store in the fridge for up to 2 days or freeze. Defrost thoroughly before reheating.

• Heat the water in a microwave-safe bowl in a microwave or in a small saucepan over the stove until it’s lukewarm but not yet hot (110 to 115°F [43 to 46°C]). Stir in the sugar and yeast. Let the mixture stand for 5 minutes until the yeast foams.
• In a large bowl, whisk together the flour and salt. Pour in the melted vegan butter and the yeast mixture and mix with a wooden spoon until a shaggy dough forms. Turn out the dough onto a clean work surface and knead for 5 to 6 minutes, or until soft and springy. If the dough feels too dry, wet your hands with a little warm water and continue kneading. If it’s sticking to your fingers, add a dusting of flour, but err on the side of a stickier dough.
• Place the dough in a well-oiled bowl and turn the dough over a couple of times so it’s coated with oil. Cover the bowl with a clean, damp towel and place in a warm spot to rise for 1½ hours, or until the dough has doubled in size (see Tip).
• While the dough rises, make the filling: In a small bowl, use a spatula to mix the vegan butter, brown sugar, cinnamon, cardamom, ginger and allspice into a spreadable paste.
• Grease a 9 x 13–inch (23 x 33–cm) baking dish with vegan butter and line with parchment paper, leaving a slight overhang for easy removal.
• Once the dough has risen, roll it into a 12 x 18–inch (30 x 45–cm) rectangle. Spread the filling mixture over the surface and, starting from the wider end of the rectangle, roll the dough into a tight log. Use a sharp knife or a clean length of dental floss to cut the log into nine equal-sized pieces.
• In the prepared baking dish, arrange the rolls,cut side down, in a single layer. They will rise quite a bit, so each roll should just barely be touching the others. Cover the dish with plastic wrap and place in a warm spot to rise for another 45 minutes.
• When ready to bake, preheat the oven to 350°F (180°C). Uncover the cinnamon rolls and bake for 30 to 35 minutes, or until the tops are lightly golden brown. Be careful not to overbake, these taste best when they’re still a little gooey.
• While the cinnamon rolls bake, make the glaze:In a small bowl, whisk together the powdered sugar, maple syrup, vanilla and 1 tablespoon(15 ml) of nondairy milk. If the glaze seems too thick, add another splash of milk until it’s smooth and pourable.
• Remove the cinnamon rolls from the oven and allow to cool for 5 to 10 minutes before pouring the glaze on top. Serve warm.

• Preheat the oven to 425°F (220°C), set to convection mode, and line a large sheet pan with parchment paper.
• In a small bowl, stir together the olive oil, oregano, brown sugar, salt and red pepper flakes.
• Spread the eggplant, cherry tomatoes and garlic on the sheet pan. Pour the oil mixture over them and quickly toss to combine. Arrange everything, including the gnocchi, in a single layer on the prepared sheet pan—it’s okay if it’s pretty packed—and season with a few grinds of black pepper.
• Bake for 15 minutes, then remove the sheet pan from the oven. Use a spatula to crush some of the cherry tomatoes and give everything a good toss so their juices coat the gnocchi and eggplant. Return the pan to the oven for another 10 to 15 minutes, or until the gnocchi are golden brown and crispy. Top with fresh basil and serve warm.