Instructions

1. For the veg: Quarter the potatoes and poach them in water to cover just until tender, 10 to 12 minutes (you can do this ahead then keep the spuds covered in cold water at room temp).
2. Bring another big pot of water to a boil for blanching some veg.
3. Meanwhile, heat up a grill, broiler, or gas burner. Grill or broil the tomatoes and jalapeños until charred all over, 5 to 6 minutes total, turning now and then. When done, set aside.
4. Cut the green beans in half crosswise. Blanch the halved green beans, cauliflower, broccoli, and kale in the boiling water for 1 minute. Drain then transfer the blanched veg to a 3-quart/2.8-liter baking dish. Mix in the poached potatoes, the corn, peas, and cabbage. Season with a little salt.
5. Preheat the oven to 420ºF/215ºC. Cut the tofu into 1-inch/2.5-cm cubes and place in a mixing bowl. Cut the onion into 2-inch/5-cm pieces and add it to the bowl. Rough chop 1 of the charred tomatoes and add that to the bowl. Season with the cumin, onion powder, salt, pepper, smoked paprika, and oregano.
6. Heat a large heavy pan such as cast iron over medium heat. Add the seasoned veg to the hot pan (no oil needed) and cook until seared on a few sides, 4 to 5 minutes total. Then pop the pan in the oven until the veg is nicely roasted, 8 to 10 minutes. Leave the oven on. Meanwhile, slice 2 of the charred jalapenos for later.
7. For the salsa, dice 7 of the remaining charred tomatoes and 1 of the jalapenos (not the sliced ones) and add them to a mixing bowl. Finely chop the 4 oz/115 g raw green beans and red onion and add them to the bowl. Rough chop the cilantro and add it to the bowl. Add the lime juice and a pinch each of cumin, salt, and black pepper, and toss to mix.
8. Remove the veg from the oven and transfer all the veg to the baking dish, spreading it evenly.
9. For the queso: Peel the sweet potatoes and place in a medium pot with the cauliflower, garlic, and bay leaf. Add water to cover and season with a little salt. Bring to a boil then lower the heat and simmer until the veg is tender, 6 to 8 minutes.
10. Transfer the remaining 3 charred tomatoes to a blender along with 1 of the sliced charred jalapenos. Remove the bay leaf from the simmering veg, then drain the veg and transfer the veg to the blender. Add the cumin, onion powder, smoked paprika, salt, pepper, oregano, nutritional yeast, and about 1/3 cup/80 ml of the oat milk. Start blending slow and if the mixture is too thick to blend, drizzle in just enough oat milk so it blends. Once it’s blending good, turn the speed to high and blend until it becomes a nice, thick, silky smooth queso style sauce, 2 to 3 minutes. Add more oat milk as you go. It should be thick yet pourable. If you like, blend in a big handful of tortilla chips – they add tons of flavor!
11. Pour about 2 cups/475 ml of the sauce evenly over the veg in the dish, shaking the dish to get the sauce all through the crevices. Save the remaining sauce to use as a dip or with another cheesy dish (it keeps for a week in the fridge!). Crush two big handfuls of tortilla chips and scatter them over the sauce. Then arrange the remaining sliced charred jalapeno over top. Cube the avocado and scatter that over the top as well.
12. Bake until the nacho casserole is just starting to crisp up on top, 10 to 12 minutes. Spoon some of the green bean pico over the nachos and serve hot with the remaining pico. Enjoy!

Instructions

To Make the Roasted Rhubarb

1. Preheat the oven to 180c/355f (fan).
2. Place the rhubarb in a medium bowl and add the caster sugar, lemon juice and vanilla extract. Toss to coat the rhubarb completely. Transfer the rhubarb to a small roasting tin and cover the top with tin foil. Place in the oven to roast for 20 minutes.

To Make the Crepes

1. In a large bowl, combine all the crepe ingredients and whisk until smooth. Set aside for 10 minutes.
2. Heat a large, non-stick frying pan (or ideally crepe pan) over medium heat and drizzle with a little vegetable oil.
3. Use a ladle to scoop some batter and add to the centre of the hot pan. Swirl the pan around to make a large thin crepe. Cook until the top of the crepe looks matte and no longer wet.
4. Flip the crepe and fry for a further minute or until lightly browned underneath. Fold in quarters and remove from the pan. Repeat with all the remaining batter.

To Serve the Vegan Crepes

1. Arrange the crepes on plates and top with vegan yogurt, the roasted rhubarb and a sprinkle of icing sugar.

Instructions

1. In a small bowl, mix together the psyllium husk powder and water. Whisk until combined and leave to thicken. Melt the vegan butter in a double boiler or in the microwave and set aside.
2. In a medium bowl, mix together the flour, baking soda, spiced and salt. Set aside.
3. In a separate bowl (ideally the bowl of a stand mixer fitted with the paddle attachment) combine the 180g granulated sugar, 60g treacle, thickened psyllium husks and melted vegan butter. Beat on high speed until the mixture is fluffy and light (around 2 minutes).
4. Add the dry ingredients to the wet and beat briefly until fully combined.
5. Use a cookie scoop to portion out the dough into walnut sized balls and arrange on a baking sheet lined with parchment. Place in the fridge to chill for one hour (or overnight).
   30 minutes before taking the cookie dough out of the fridge, preheat the oven to 180c.
6. Place the additional 50g granulated sugar in a bowl and roll the chilled balls of dough one by one until they’re all coated in sugar. Arrange on the lined baking sheet, leaving a good 4 cm between each cookie to allow for spread. You may need to use 2 baking sheets. Bake in the preheated oven for 10 minutes.
7. As soon as you remove the baking sheet from the oven, give it a firm tap on a table – this should cause the cookies to lose their puff and create a crackle on the surface. Leave to cool for at least 30 minutes before serving.

Instructions

To Make the Strawberry Compote

1. Place the strawberries, sugar and lemon juice into a small saucepan and place over medium/low heat. Stir often until the fruit is all melted then leave to simmer for around 5 minutes. Once the strawberries are just about falling apart, add the blueberries and stir well to combine before reducing the heat to low.
2. In a small bowl, combine the corn starch and the water until smooth, then add it to the compote and stir well. The mixture should thicken rather quickly. If the mixture doesn’t thicken, repeat this step with another Tbsp of corn starch.
3. Turn off the heat and set aside to cool completely. Alternatively, transfer the compote to a sterilised jar and leave to cool on the counter before refrigerating.

To Make the Waffles

1. Preheat the waffle iron and brush carefully with a little sunflower oil to prevent the waffles from sticking.
2. In a measuring jug, combine the soy milk and lemon juice. Stir well and leave the soy milk to thicken.
3. In a medium bowl, sieve together the flours, baking powder, cinnamon and sea salt. Set aside.
4. Add the sunflower oil and vanilla extract to the thickened soy milk and whisk to combine. Pour the wet mixture into the bowl of dry ingredients and mix well to combine.
5. Pour half of the batter into the waffle iron. Close and cook until steam stops rising from the iron. Remove and serve with vegan butter and the strawberry compote. Repeat with the remaining half of the batter.

Instructions

To Make the Peanut Butter Truffles

1. Whisk together all ingredients until smooth.
2. Pipe into the cavities of the mould you’re using to fill 50%, insert a roasted peanut and top up with more ganache.
3. This is the mould I used, but you can use any silicone mould.
4. Gently tap the mould to remove air bubbles and then put in the fridge to set until firm, about 30 mins.

To Finish

1. Grind the peanuts in a food processor until you have small pieces about 2mm-3mm in diameter.
2. Run the peanuts through a sieve to remove the flour. This will give a much cleaner finish to the truffles.
3. Dip a truffle into the chocolate and remove using a small fork or dipping fork.
4. Allow the excess chocolate to drip off before transferring the truffle to the bowl of chopped peanuts to coat.
5. Repeat with the remaining truffles until coated.
6. Store in an airtight container at room temperature for up to 5 days or in the fridge for up to 1 month. At room temperature, they will be soft and from the fridge, they will be firm.

Instructions

1. Drain the jackfruit and gently break it apart into shreds in a bowl using your hands, pulling out any seeds and removing any tough pieces. Drain the jackfruit and gently break it apart into shreds in a bowl using your hands, pulling out any seeds and removing any tough pieces.
2. Turn on the heat under a pan. While you wait for it to heat up, finely dice the onion and crush and mince the garlic. Add a little olive oil to the pan, followed by the onion, allow it to turn translucent, stirring often, before adding the garlic. Add jackfruit before the onion and garlic start to brown. Allow the mixture to sit, until it sticks. Use a wooden spoon to stir thoroughly.
3. Add bbq sauce and sriracha (according to your heat level!), stir to coat, adding just a touch of vegetable stock to loosen up the sauce. Stir. Reduce heat to a low medium, cover and let it simmer, and braise for 15-20 minutes, checking frequently.
4. Prep your burger extras! Slice the spicy dill pickles. Mix some vegan mayo with sriracha to make a bbq sauce. Finely slice cabbage using a mandoline, for a little extra crunch.
5. Check the jackfruit, stirring through and removing the lid. The sauce should have reduced, but shouldn’t be sticking to the sides.
6. To assemble, spoon a generous pile of BBQ jackfruit onto each bun and top with pickles, cabbage, and a drizzle of sriracha mayo. Sometimes we set everything out and let guests assemble the jackfruit BBQ slider sammies themselves.

Instructions

To Make the Pickled Red Onions

1. Place the finely sliced red onions into a small bowl. Add the lime juice and the pinch of salt. Stir together, cover and place in the fridge while you prepare the orzo.

To Make the Baked Orzo

1. Preheat the oven to 200c/390f (fan).
2. Place a medium oven-proof saucepan over medium heat and add the olive oil. Bring to temperature before adding the onion and garlic. Fry for 2-3 minutes until starting to turn translucent.
3. Add the light brown sugar, cumin, paprika, coriander, oregano, tomato paste, and chipotle paste. Stir together and add a few tablespoons of water to prevent the spices from burning to the pan. Cook for a few minutes more while stirring constantly.
4. Add the orzo, chopped tomatoes, black beans, and vegetable stock. Stirring often, bring to a simmer.
5. Once simmering, cover with a tight-fitting, oven-proof lid and place in the preheated oven. Bake for 20 minutes.
6. After 20 minutes, remove the lid, top the orzo with the chopped peeled plum tomatoes. Place the lid back on and return the pot to the oven for 10 more minutes.
7. After the final 10 minutes, remove the pot from the oven and remove the lid. Top the baked orzo with coriander, jalapenos, vegan sour cream, avocado, pickled onions, and a pinch of chilli flakes. Serve immediately.

Instructions

1. Preheat oven to 450°F/232°C.
2. Prepare all the vegetables and tofu. Add to a mixing bowl and set aside.
3. To prepare the Buffalo sauce, whisk together hot sauce and melted v-butter, drizzling butter slowly in as you whisk.
4. Toss cauliflower florets, Brussels sprouts, and tofu together with the buffalo sauce, pepper, nutritional yeast, and garlic powder.
5. Pour and spread evenly onto the prepared baking sheet. Bake for 10 minutes, then remove from oven.
6. Transfer entire the entire contents of the baking sheet into a large cast iron skillet.
7. Pour 1 cup (225 grams) of the vegan cauliflower cashew cheese sauce evenly over everything, and return to the oven.
8. Bake for 8-10 minutes, or until the cheeze starts to brown. Remove from oven. Drizzle any remaining buffalo sauce over the top.
9. Warm the remainder of the Wicked Awesome Sauce in a small bowl for dipping.
10. Garnish cauliflower and Brussels sprouts with cilantro, and serve with carrot and celery sticks, and the warmed Awesome Sauce.