• Prepare the Vegan Flaky Pastry; divide the pastry into two. Grease and line an 8 to 10–inch (20 to 25–cm) fluted tart tin.
• Roll out half of the pastry until it is about ⅛ inch (3 mm) thick. Carefully roll the pastry onto a rolling pin to transport it onto your tin. Unroll the pastry over the pastry tin and lightly ease the edges into the bottom corners of the tin, ensuring there are no pockets of air under the pastry or in the flutes. Using a small sharp knife, trim the excess pastry from the edges of the shell. Chill the pastry in the freezer for about 30 minutes, or until it is firm; this will help prevent shrinkage.
• To make the filling, place your cherries and juice, lemon juice, cinnamon, ginger and sugar in a small saucepan and heat to a gentle simmer. In a small bowl, mix the cornstarch and water to create a slurry, then add it to your heating cherries. Cook this mixture for approximately 2 minutes. We are looking for the mixture to begin to thicken; however, we do not want to thicken the liquids too much, as this will happen in the oven. Cool the mixture to room temperature.
• Preheat your oven to 355°F (180°C). Roll out the remaining pastry into a rectangle. Cut out 20 strips, each ⅓ inch (1 cm) wide, ensuring they are the length of your tart tin.
• Lay the pastry strips in a lattice over the cherry filling. Begin by laying 10 strips going in one direction, then weave the other 10 in and out, leaving the loose ends of the strips hanging over the edge of the tin. Run a knife around the outskirts of the tin to trim away any excess.
• Brush the top of the tart with some plant-based milk, then sprinkle the sugar over the pastry. Bake in the oven for 45 to 50 minutes, or until the tart is a rich, golden brown. Serve with cream and cherries.

To make the Vegan Flaky Pastry

• To start, I place my diced butter and the food processor bowl and blades in the freezer until the butter is rock solid.
• To begin the pastry, place the flour, sugar, salt and cold butter in the cold food processor and pulse until it is roughly mixed and has a large crumb-like consistency. Add the cold water and continue to pulse until it is just combined, maintaining large streaks of butter. I normally pulse until the dough has formed into little pebbles the size of lentils.
• Remove the dough from the food processor and transfer to a lightly floured surface. Working quickly, gently press the dough between your fingertips so that it comes together. Now shape it into a rectangle. Wrap it with cling wrap and place in the fridge to rest for 10 minutes.

Roll 1

• Once rested, unwrap the dough and turn it out onto a lightly floured work surface. Dust a rolling pin with flour and roll out the dough into an 8 x 16–inch (20 x 40–cm) rectangle. Fold the short ends into each other so they meet in the middle. Fold the two short ends over again to create a book fold. Give the rectangle of dough a quarter turn, 90 degrees to the left.

Roll 2

• Lightly dust the dough with flour and roll it out again to approximately 8 x 16 inches (20 x 40 cm). Repeat the folding process, ensuring the dough is turned a further 90 degrees to the left once again. Wrap it with cling wrap and let it rest in the fridge for 10 minutes.

Roll 3

• Repeat the previous step. Wrap with cling wrap and rest in the fridge for 10 minutes.
• Now the dough is ready to be rolled out in whatever way you wish.

• Preheat the oven to 200°C (180°C fan/350°F/Gas 4).

Prepare the wings

• Separate the leaves from the cauliflower and save to use in another recipe. Separate out the cauliflower florets, breaking them off into “wing”-like shapes.

Mix the batter

• In a large bowl, mix together the flour, milk, garlic powder, salt and black pepper and stir to form a smooth batter.

Coat and bake

• Scatter the panko breadcrumbs into a shallow bowl. Dip the cauliflower pieces into the batter, then toss in the breadcrumbs to coat. Transfer to a baking tray and bake for 20–30 minutes, depending on desired crunchiness.

Prepare the sticky sauce

• Meanwhile, make the sauce. In a saucepan over a low heat, combine the soy sauce, maple syrup, cornflour, sesame seeds and ginger with 120ml (1⁄2 cup) water. Stir and cook for about 10 minutes until thickened.
• Coat the wings When the baked cauliflower wings are ready, pour over the sauce and toss to coat evenly.

Garnish and serve

• Garnish with spring onions and sesame seeds and serve.

Storage

• Best served fresh, but can be stored in the refrigerator for 1–2 days.
• Reheat before serving.

• Heat the oil in a wide pan or braising pan over medium heat. Add the coriander, cumin, and fennel seeds and heat until fragrant, about 1 minute.
• Add the onion and salt, and stir occasionally until softened and starting to brown, 10 minutes. Adjust the heat between medium-low and medium to prevent the onions from browning too quickly.
• Add the garlic, ginger, and green chili, and stir until very fragrant, 2 minutes. Add 1 cup (240 ml) water, increase the heat to medium high, and bring to a simmer.
• Add the spinach, stir, cover, and continue to cook until it has just started to wilt, about 2 minutes. Remove from the heat, transfer to a bowl or blender, and stir in 4 to 6 ice cubes to cool quickly.
• Blend until smooth. This gravy can be chunkier or smoother according to your own preference. Set aside.
• To prepare the tofu, heat the oil in a large, wide nonstick pan over medium heat. Add the tofu and salt, and cook, stirring occasionally until the tofu is lightly browned on most sides, about 10 minutes. Stir in the turmeric until the tofu pieces are evenly coated.
• Pour the spinach gravy into the pan. Bring to a brief simmer over medium heat for 1 to 2 minutes, then remove from the heat. Stir in the garam masālā and lime juice and adjust the salt to taste.

• Peel the oranges, cut them and remove the seeds.
• Add them in the food processor and do the same for the lemon and apple.
• Remove the skin of the turmeric and ginger and cut them in smaller pieces, place them in the food processor.
• Add the rest of the ingredients, and blend until smooth.
• Pass the juice through a fine sieve and use a funnel to transfer the juice in a clean bottle or jar.
• Use the pulp to make energy balls.

• Preheat a large pan or skillet on medium heat. Finely chop the shallot and slice the red bell pepper. Add these to the pan, along with 2 teaspoons (10 ml) of the oil. Stir and let them cook for approximately 2 minutes while you prepare the zucchini and garlic.
• Trim the ends off the zucchini. Slice the zucchini lengthwise, then make slices crosswise to make half-moon shapes. Mince the garlic, then add the zucchini and garlic to the pan. Cook for 1 to 2 minutes, then add the red curry paste, ginger paste, vegetable broth, coconut milk, turmeric, pepper, TVP, and dry ramen noodles.
• Bring it to a boil, covering and raising the heat if needed, then lower the heat and cook at a gentle simmer, uncovered, for approximately 3 minutes, until the ramen noodles are tender.
• While the soup is cooking, preheat a small skillet on medium-high heat. Remove the stems of the shiitake mushrooms, then slice the caps. Add the mushrooms to the pan with the remaining 1 teaspoon of oil and cook for 2 to 3 minutes, stirring occasionally.
• When you’re ready to serve, stir the lemon juice into the soup. If you’re a ginger lover, stir in a bit more ginger paste. To serve, divide the soup into bowls and top with the mushrooms, fresh cilantro, if using, and chili garlic sauce, if desired, for spicy heat.

• To a large saucepan over medium heat, add a little olive oil. Roughly chop the onion and garlic and add then to the pan.
• Peel the potatoes, carrots and swede and cube them. Chop up the celery and add the veg to the saucepan.
• Peel and roughly cut up the piece of ginger and add to the saucepan alongside the vegetable stock cubes and water. Cook everything for about 20 minutes or until all the veg are softened.
• Transfer the soup to a blender and blend for 3-4 minutes or until smooth. Keep the soup warm in the stove until ready to serve.
• Serve with dairy-free yogurt & chili flakes (+ optional chili tempeh chunks or croutons).

• Start by placing the plant milk into a jug and stirring through the apple cider vinegar, then set aside to curdle for about 10 minutes.
• In the meantime, sift the flour, baking powder, baking soda, salt, cinnamon and ginger into a mixing bowl.
• Stir the yogurt, maple syrup, molasses and vanilla extract into the curdled plant milk and whisk thoroughly to mix in the sticky molasses.
• Pour the wet mix into the mixing bowl with the flour and whisk until you get a smooth batter. Set aside for 5 minutes and preheat and grease your non-stick pan in the meantime.
• Add about 3 tablespoon of batter into the pan and shape your pancake with the back of a spoon. Carefully, but quickly flip once the edges begin to firm up. Repeat until the batter is used up. Please see the notes below for more information on the cooking process.
• Serve your gingerbread pancakes stacked and fill maple-sweetened yogurt between the layers. Top with your favorite toppings and drizzle with maple syrup before serving.

• Drain and rinse the chickpeas, then add them to a food processor and pulse for 20 seconds or until your chickpeas are roughly broken down.
• Use the food processor to combine all ingredients apart from the chocolate chips (if using) until you get a dough-like texture.
• Remove your cookie dough from the food processor and knead the dough with your hands to add in the chocolate chips.
• Serve your cookie dough immediately or place it in an air-tight container in the fridge for up to 2 days.

• Fill a medium pot with water and bring to a boil over medium-high heat.
• Add the noodles and cook until tender, about 5 minutes.
• Transfer to a colander, rinse with cold water, and set aside.
• Meanwhile, add two inches of water to another medium pot and add a basket steamer.
• Bring to a simmer over medium heat and add the zucchini, asparagus, and broccolini.
• Cover and steam until all the vegetables are bright green and tender, about 3 minutes. Remove from the heat and set aside.
• In a small bowl, whisk together the soy sauce, rice vinegar, ginger paste, maple syrup, toasted sesame oil, and garlic until well combined.
• In a serving bowl, combine the soba noodles and the vegetables. Drizzle with the dressing and toss to coat. Sprinkle with the chili flakes, if desired, and serve.