• First up, make the “hollandaise” sauce. Pour the soy milk, vinegar, mustard and seasoning into a measuring jug and blend using an electric stick blender, until mixed well.
• Keep the blender running and slowly trickle in the oil until the sauce starts to thicken up. Once you’ve added all the oil it should be thick and creamy but still pourable.
• If your sauce is too thick, stir in a few additional tablespoons of soy milk. Taste to check the seasoning. Cover the sauce with cling film (plastic wrap) and refrigerate until you’re ready to serve.
• Cut the tofu into rounds using an 8cm (3in) cutter. Pat dry with kitchen paper, then preheat a non-stick frying pan over a medium heat. Add the oil to the pan. Pan fry the tofu until golden on each side, around 3–4 minutes. Season with the black salt, if using, and pepper.
• Remove the tofu from the pan and set aside. Turn the heat up high and add a touch more oil. When it starts to smoke add all the spinach (don’t worry, it will wilt down quickly). Cook the spinach for 1 minute, stirring quickly. Season with a pinch of salt and pepper, then remove from the heat. Spinach contains lots of water, so I always press it with a clean tea (dish) towel to soak up any excess liquid.
• Toast the muffins or bagels, if you like, then add the tofu slices and sautéed spinach. Scatter around the cherry tomato halves. Top with a dollop of the “hollandaise” sauce, sprinkle over some chopped chives, top with a pinch of cress and serve immediately.
• Wow your guests with this beautiful breakfast, it’s a real show stopper. The “hollandaise” is velvety and smooth, the perfect match for smoky tofu.

• 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.

• First make the dumplings. Put the flour, sugar and salt (and baking powder if using all-purpose flour) into a bowl with the butter. Using your fingertips, rub the butter into the dry ingredients. Add the water to bring it together, then knead in the bowl until you have a smooth dough. Cover with cling film (plastic wrap) and leave to rest for 1 hour. This will allow the gluten to fully hydrate and give you the fluffiest dumplings. Once rested, separate the dough into eight pieces, then form into balls by rolling in your hands. Set back in the bowl.
• Next prepare the ackee and ‘salt fish’. Heat the olive oil in a frying pan (skillet) over a medium heat. Sweat the onion for 2–3 minutes with a pinch of salt until softened, then add the tomato, Scotch bonnet, spring onion, garlic and thyme. Fry for a few more minutes until wonderfully fragrant. Now add the heart of palm and season with the vegan fish sauce. Fry for another minute. Add a splash of water to the pan to deglaze and then reduce the heat to a simmer. Add the ackee, cover with a lid and steam for 5 minutes.
• For the plantains, in a separate frying pan, heat enough oil to coat over a medium heat and fry the plantain slices for 3–4 minutes until golden, flipping to cook each side.
• Now make the garlicky greens. Heat the butter in a frying pan and once melted fry the garlic until fragrant. Add the kale and a splash of water. Season with salt and pepper, cover and steam for 2 minutes. Next add the spinach, put the lid back on and cook until just wilted. Check for seasoning.
• Heat 2.5 cm (1 inch) of oil in a deep-sided heavy-bottomed frying pan over a medium heat. Test the temperature by using a wooden spoon – if lots of bubbles appear around it immediately, it’s ready to go. Fry the dumplings for 3–4 minutes – be careful, if they are browning too quickly, the temperature of the oil is too high.
• Put a couple of fried dumplings, some plantains and garlicky greens on each plate. Finally, add the ackee and ‘salt fish’ in the middle. Serve with your favourite hot sauce and enjoy!

• 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 jug, combine the plant milk and apple cider vinegar, stir together and set aside to curdle for 10 minutes.
• In the meantime, sieve the flour into a mixing bowl and stir in the cinnamon, ginger, vanilla, salt, baking powder and baking soda.
• Once the milk has curdled, whisk in the yoghurt and maple syrup, then pour the wet mixture into the flour bowl and stir to combine until you have a smooth pancake batter.
• Grease a non-stick pan with a little coconut oil and pour your pancakes into the hot pan. Use a wooden spoon to shape the individual pancakes, and gently flip when the edges become golden.
• Serve your carrot cake pancakes with your favorite toppings!
• Some of my favorites are protein yoghurt (protein powder mixed with yoghurt), maple syrup, vegan custard, crunchy nuts and seeds, nut butter (especially pistachio butter!), chocolate sprinkles and shredded carrot.

• 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.

• 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.

• Add the mango, coconut milk, water, maple syrup and vanilla to a high-speed blender and purée.
• Add the chia seeds to a medium-sized bowl, pour in the mango purée and give it a good mix.
• Cover the mixture with a paper towel or a lid. Refrigerate for 4 hours or allow to set overnight.
• Serve with your favorite toppings—I like to top mine with extra mango, coconut shreds and chia seeds for texture.

• 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.

• Pour the almond or oat milk into a small bowl and add the apple cider vinegar. Stir and set to one side.
• Place the apples in a saucepan with the water and vanilla extract. Cook over medium heat for 10 minutes, until the apples have softened. Stir occasionally to prevent them from sticking to the base of the pan.
• Once the apples have cooked, put them in a blender with the almond/oat milk mixture and the oats, coconut oil and baking powder. Then blend until the batter is smooth.
• Heat the waffle iron and lightly brush it with coconut oil. Carefully spoon the waffle mix onto the hot waffle iron, spreading it out evenly. Close the lid and cook for 8 minutes. After 8 minutes, check the waffles and, if not completely golden, cook for a further 2 minutes.
• Once the apple waffles are ready, place them on the table and let everyone help themselves to berries, orange slices, a drizzle of melted vegan chocolate or maple syrup, chocolate spread and vegan whipped cream.

• Combine all the dry ingredients.
• In a separate bowl, add all the wet ingredients and whisk to combine.
• Add the dry into the wet ingredients and combine first with a whisk, then switch to a silicone spatula.
• Tear apart the tofu in small pieces, then add it into the dough, along with the spring onions and fresh coriander leaves.
• Combine the mixture, then divide into a muffin tin that has muffin cases in or make sure to grease it.
• Bake in a preheated oven at 180°C for 20 minutes or until an inserted knife or toothpick comes out dry.
• Let them cool down and store them in the fridge in an airtight container for up to a week.

• Place the plant milk, bananas, dates, cacao powder, peanut butter, and protein powder (if using) in a high-speed blender and blend until smooth and creamy. 
• Add your desired toppings.