DEEP-DISH PIZZAS

SERVES 4 PIZZAS

FOR THE CRUST

2 cups (250g / 9oz) white spelt flour

1/4 tsp. salt

2 1/2 tbsp. olive oil

1/2 cup (120ml) water

FOR THE FILLING

3/4 cup (175g / 6oz) tomato passata or purée

2 1/2 tbsp. tomato paste

1 garlic clove

2 tsp. dried oregano

1 1/2 tsp. muscovado or dark brown sugar

1/2 tsp. salt

1/4 tsp. black pepper

10 leaves cavolo nero (lacinato kale)

EXTRAS

3 tbsp. olive oil

4 balls vegan mozzarella, sliced

NUTRITIONAL VALUES

Calories: 489kcal
Fat: 27.1g (6.5g S.Fat)
Carbs: 48.7g
Protein: 15.4g
Sugar: 2.7g
Sodium: 627mg

METHOD

Combine the flour and salt for the crust. Combine the oil and 1/2 cup (120 ml) water. Mix in the liquid, first stirring with a wooden spoon and then kneading well by hand. Place the dough in a bowl, cover, and refrigerate for 20 minutes.

Roll out the dough into four uniform pieces on a well- floured work surface.

To make the filling, combine the passata and tomato paste. Mince the garlic and combine it with the oregano, sugar, salt, and pepper in the tomato mixture.

Remove the stems from the cavolo nero and thinly slice the leaves. Combine them with the sauce.

With the barbecue lid closed, heat four 6- or 7-inch (16 to 18-cm) cast-iron frying pans over indirect heat.

Pour 1 1/2 teaspoons of oil into each pan. Line the pans with the dough, then top with the filling and mozzarella. Drizzle the remaining 1 tablespoon oil over the pies and bake for 15 minutes over indirect heat with the lid closed.

RECIPE NOTES

You can substitute other types of kale, bok choy, or spinach for the cavolo nero.

GRILLED TARTES FLAMBÉES

SERVES 4 TARTES

FOR THE TART CRUST

One 1/4 oz. (7g) packet active dry yeast

4 1/4 cups (500g 18oz) white spelt flour

2 tsp. salt

1/4 cup (60 ml) canola oil

1 2/3 cups (320ml) water

FOR THE SAUCE

7 oz. (200g / 7oz) smoked tofu, roughly chopped

2 garlic cloves

1/2 cup (100g / 4oz) vegan yogurt

1/4 cup (60 ml) lemon juice

1 tbsp. nutritional yeast

2 tsp. fresh rosemary

2 tsp. salt

1/2 tsp. red pepper flakes

FOR THE TOPPING

7 oz. (200g) seeded red kuri (Hokkaido) squash

1 red onion

2 oz. (50g) smoked tofu

1 tsp. fresh rosemary

NUTRITIONAL VALUES

Calories: 375kcal
Fat: 21.1g (3g S.Fat)
Carbs: 33.6g
Protein: 14.8g
Sugar: 4.5g
Sodium: 2604mg

METHOD

Stir the yeast into 1 2/3 cup (320 ml) warm water and set aside until the yeast has dissolved. After combining the flour and salt, add the liquids. To make a smooth batter, stir with a wooden spoon.

Knead the dough for 10 minutes by hand on a floured work surface. Place the dough in a bowl, cover, and set aside for 1 hour, or until it has doubled in size.

Warm up the pizza stone. In a blender, combine all of the sauce ingredients and process until smooth.

Squash should be cut into thin wedges, and onion should be cut into thin rings. Tofu should be diced.

Roll out the dough into four pieces that are all the same size. Cover the tart crusts with the sauce and top with the squash, onion, and tofu. Garnish with rosemary. Place one of the tarts on the pizza stone. Bake for 8 to 10 minutes on high heat with the lid closed on the grill.

GRILLED BUTTERNUT SQUASH TACOS

SERVES 12 TACOS

FOR THE CASHEW QUESO

3/4 cup (180 ml) cashew sour cream

1 red chile pepper, stemmed (seeded for less heat)

FOR THE SQUASH

1 lb. (500g / 18oz) peeled and seeded butternut squash (about 1/2 medium squash)

2 tbsp. olive oil

FOR THE BEANS

1 onion

1/2 bunch cilantro

2 tbsp. olive oil

2 1/3 cups (400g / 14oz) cooked black beans

2 tbsp. basic barbecue sauce

2 tbsp. soy sauce

Juice of 1 lime

2 tsp. pickled jalapeño peppers

1 tsp. ground cumin

1 tsp. dried oregano

12 flour tortillas

1 avocado

1 lime, cut into wedges

NUTRITIONAL VALUES

Calories: 240kcal
Fat: 11.9g (3.4g S.Fat)
Carbs: 33.2g
Protein: 3g
Sugar: 11.3g
Sodium: 581mg

METHOD

In a blender, combine the sour cream and Chile until smooth for the cashew queso.

Cut the squash into 2 cm thick slices, brush with oil, and grill for 3 minutes on each side over direct heat. Then place them over indirect heat, close the lid, and cook for another 10 minutes. Make them into bite-sized pieces.

Finely dice the onion, remove the cilantro leaves, and finely chop the stems for the beans. Preheat a cast-iron saucepan over indirect heat for 2 minutes, then add the oil and sweat the onion. Cook for 10 minutes over indirect heat with the lid closed, stirring occasionally, with the remaining ingredients except the cilantro leaves.

Warm the tortillas for 1 minute over low heat. Cut the avocado in half, remove the pit, peel it, and dice it. Tacos should be filled with the bean mixture, squash pieces, and avocado. Serve with the cashew queso and cilantro leaves on top. Serve with wedges of lime.

RECIPE NOTES

You can prepare the beans ahead of time and reheat them in a cast-iron saucepan or a stainless steel bowl over low heat.

MELANZANA PIZZA BITES

SERVES 8 PIZZA BITES

1 large eggplant

4 tsp. sea salt

2 large beefsteak tomatoes

2 garlic cloves

4 balls vegan mozzarella

1/2 bunch basil

4 tbsp. olive oil

2 tsp. red pepper flakes

1 tsp. dried thyme

1 tbsp. coarsely ground black pepper

NUTRITIONAL VALUES

Calories: 128kcal
Fat: 10.3g (2.8g S.Fat)
Carbs: 6.8g
Protein: 4.7g
Sugar: 3g
Sodium: 1035mg

METHOD

Cut the eggplant into 2 cm thick slices. Allow them to sit for 10 minutes with a teaspoon of salt. Then rinse and dry them under running water.

Slice the tomatoes into 1 cm thick slices, mince the garlic, slice the mozzarella, and remove the basil leaves from the stems.

Brush 2 tablespoons olive oil on both sides of the eggplant slices and season with the remaining 2 teaspoons salt, red pepper flakes, and thyme. Cover the slices with 2 or 3 basil leaves and garlic, followed by a tomato slice and mozzarella.

Season with black pepper and drizzle with the remaining 2 tablespoons olive oil over the pizza bites.

Cook the pizza bites for 20 minutes over indirect heat with the lid closed.

Serve with additional basil leaves on top.

SHISH KEBAB WRAPS

SERVES 4 WRAPS

FOR THE SEITAN

2 cups (225g / 8oz) vital wheat gluten

3 tbsp. nutritional yeast

1 tbsp. corn starch

2 tsp. paprika

1 tsp. ground cumin

1 tsp. garlic powder

3/4 tsp. ground cinnamon

1/2 tsp. black pepper

1/2 tsp. salt

3 1/2 oz. (100g / 4oz) beets

2 tbsp. soy sauce

2 tbsp. vegan Worcestershire sauce

2 tbsp. olive oil

1 tbsp. light molasses

FOR THE MARINADE

1 garlic clove

2 tbsp. apple cider vinegar

2 tbsp. olive oil

EXTRAS

1/2 each of a red, green and yellow bell pepper

1 red onion

1 tomato, chopped

1/2 cucumber, sliced

4 grilled flatbreads

4 tbsp. mint, cucumber and yogurt sauce

NUTRITIONAL VALUES

Calories: 546kcal
Fat: 18.1g (2.1g S.Fat)
Carbs: 47.1g
Protein: 52g
Sugar: 9.3g
Sodium: 1027mg

METHOD

Mix the vital wheat gluten, nutritional yeast, corn starch, paprika, cumin, garlic powder, cinnamon, pepper, and salt thoroughly.

In a blender, purée the beets, soy sauce, Worcestershire sauce, oil, and molasses.

Stir together the dry and wet ingredients with a wooden spoon, then knead the resulting dough well by hand.

Divide the dough into sixteen equal parts. Press each piece flat, fold it over, and cut it into medallions of equal size.

Steam the medallions for 30 minutes in a steamer.

To make the marinade, mince the garlic and combine it with the remaining ingredients.

Marinate the seitan medallions in the marinade for at least 4 hours in the refrigerator.

Cut the peppers and onion into 1 1/4-inch (3-cm) pieces and thread them onto metal skewers with the seitan medallions.

Brush the skewers with the remaining marinade and grill for 3 to 4 minutes per side over direct heat. Then, cook for another 6 minutes over indirect heat, turning them occasionally.

Serve the skewers over flatbreads with chopped tomato and cucumber slices and a mint, cucumber, and yogurt sauce on the side.

TOFU SANDWICHES WITH MARINATED FENNEL

SERVES 4 BURGERS

FOR THE TOFU

1 lb. (500g / 18oz) tofu

2 garlic cloves

1 tbsp. chopped fennel fronds

2 1/2 tsp. fennel seeds

1 tsp. coarse sea salt

1/2 tsp. black pepper

3 tbsp. olive oil

1 tbsp. agave nectar

FOR THE MARINATED FENNEL

2 small fennel bulbs

1 tsp. coarse sea salt

2 tbsp. lemon juice

FOR THE REMOULADE

1/4 cup plus 2 tbsp. (85g / 3oz) vegan yogurt

1/4 cup (55g / 2oz) vegan mayonnaise

2 tbsp. chopped fennel fronds

2 tbsp. chopped fresh chives

2 tbsp. chopped fresh parsley

1/2 tsp. salt

4 sandwich rolls

1 tbsp. chopped fennel fronds

NUTRITIONAL VALUES

Calories: 416kcal
Fat: 13.6g (2.3g S.Fat)
Carbs: 58.2g
Protein: 20.3g
Sugar: 20.2g
Sodium: 1170mg

METHOD

Tofu should be cut into 1.5 cm thick slices. In a mortar, combine the garlic, fennel fronds and seeds, salt, pepper, oil, and agave nectar to make a paste. Allow the tofu to marinate in the paste for 2 hours in the refrigerator.

To make the marinated fennel, thinly slice the fennel bulbs, combine them with the salt and lemon juice, and rub them together with your hands.

Combine the remoulade ingredients in a large mixing bowl.

Remove the tofu from the marinade and let it drain for a few minutes. Cook for 4 to 5 minutes over direct heat, brushing occasionally with the leftover marinade.

Cut the rolls open and warm them for 2 minutes on their cut sides over direct heat. Fill them with remoulade, tofu slices, marinated fennel, and fennel fronds, then top with chopped fennel fronds.

RECIPE NOTES

The marinated fennel can be made ahead of time and refrigerated overnight.

PIZZA ARRABBIATA

SERVES 4 PIZZAS

FOR THE PIZZA CRUST

One 1/4 oz. (7g) packet active dry yeast

4 1/4 cups (500g / 18oz) white spelt flour

2 tsp. salt

1 2/3 cups (320ml) water

FOR THE CHILE MARINARA SAUCE

2 garlic cloves

1 red chile pepper, stemmed (seeded for less heat)

3/4 cup (175g / 6oz) tomato passata or purée

2/3 cup (175g / 6oz) tomato paste

1/4 cup (60 ml) olive oil

1/4 cup (60 ml) agave nectar

1 tbsp. plus 1 tsp. dried oregano

2 tsp. salt

FOR THE FENNEL

1 fennel bulb

1 tbsp. lemon juice

1/2 tsp. salt

EXTRAS

20 Kalamata olives, pitted

1 handful fresh basil

4 tbsp. coarse-ground cornmeal

NUTRITIONAL VALUES

Calories: 1124kcal
Fat: 33.2g (3.6g S.Fat)
Carbs: 190.5g
Protein: 20g
Sugar: 35g
Sodium: 3221mg

METHOD

Spread the contents of a full chimney starter of briquettes over the charcoal grate to preheat the pizza stone. For 45 minutes, preheat the pizza stone. Fill the chimney starter with charcoal a few more times and add it to the barbecue, along with a few sticks of firewood if possible, and wait for another 10 minutes.

Stir the yeast into 1 2/3 cups (320 mL) warm water and set aside until the yeast has dissolved. Combine the flour, salt, and liquid in a mixing bowl. To make a smooth batter, stir with a wooden spoon.

Knead the dough for 10 minutes by hand on a floured work surface. Place the dough in a bowl, cover, and set aside for 1 hour, or until it has doubled in size.

Mince the garlic and finely dice the Chile for the marinara sauce, then combine with the remaining ingredients until smooth.

Thinly slice the fennel bulb, combine with the lemon juice, and salt, and rub the slices together with your hands.

Divide the dough into four equal pieces and roll each one out to make a pizza crust. Cover the crusts with the sauce and top with the fennel, olives, and basil leaves. 1 tablespoon cornmeal on the pizza stone, then place a pizza on it. Close the lid and bake on the grill over high heat. The pizza should take 4 to 5 minutes to cook at a temperature of about 300°C/575°F; if the temperature is lower, adjust the cooking time accordingly.

GRILLED CHEESE SANDWICHES

SERVES 4 SANDWICHES

2 shallots

4 tbsp. olive oil

4 oz. (120g / 4oz) button mushrooms

7 oz. (200g / 7oz) spinach

4 garlic cloves

8 cherry tomatoes

4 balls vegan mozzarella

8 thick slices sandwich bread

4 tbsp. bread and butter pickles

NUTRITIONAL VALUES

Calories: 386kcal
Fat: 19.5g (3.6g S.Fat)
Carbs: 47.2g
Protein: 12g
Sugar: 15g
Sodium: 466mg

METHOD

The shallots should be finely diced. Sweat the shallots in 2 tablespoons oil in a cast-iron frying pan over indirect heat for 2 minutes. Add the mushrooms to the shallots after they've been sliced. Allow for a further 2 minutes to soften.

Chop the spinach coarsely, mince the garlic, and cut the tomatoes in half. Cook for 3 to 5 minutes, stirring frequently, after adding all of the ingredients to the pan.

Cut the mozzarella into slices. Brush the remaining 2 tablespoons olive oil on four slices of bread and top with the spinach mixture, mozzarella slices, and 1 tablespoon pickles, then top with the remaining slices of bread.

Grill the sandwiches for 3 minutes on each side over direct heat, then place them over indirect heat for 8 minutes to allow the cheese to melt.

RECIPE NOTES

You can prepare the spinach mixture ahead of time in the kitchen, so the sandwiches will only take a few minutes to prepare before grilling.

PULLED MUSHROOM SANDWICHES WITH CRISPY OYSTER MUSHROOMS

SERVES 4 SANDWICHES

2 tbsp. olive oil

1/4 cup plus 2 tbsp. (90 ml) basic barbecue sauce

11 oz. (300g / 11oz) oyster mushrooms

1 large carrot

4 sweet potato buns

4 tbsp. vegan mayonnaise

2 handfuls baby spinach

NUTRITIONAL VALUES

Calories: 487kcal
Fat: 11.8g (1.3g S.Fat)
Carbs: 68.5g
Protein: 24.5g
Sugar: 8.9g
Sodium: 585mg

METHOD

Combine the oil and the barbecue sauce in a mixing bowl. Allow the mushrooms to soak in the marinade for 30 minutes.

Cook the mushrooms for 4 to 5 minutes on each side over direct heat. Then place them over indirect heat for another 7 minutes to crisp up. After that, remove them from the grill and tear them into strips.

Slice or grate the carrot thinly.

Cut the burger buns open and toast them for 2 minutes on their cut side over direct heat. 1 tablespoon mayonnaise on each bottom half, followed by baby spinach, mushrooms, and carrot. Top with the remaining half of the buns.

RECIPE NOTES

Before marinating, tear the mushrooms into strips and cook them on a hot cast-iron griddle or in a cast-iron frying pan.

BBQ TEMPEH SANDWICHES WITH STEWED FIG & ONION MARMALADE & ARUGULA

SERVES 4 SANDWICHES

FOR THE MARMALADE

1 1/4 cups (180g / 6oz) dried figs

4 red onions

2 tbsp. olive oil

1/2 tsp. ground cinnamon

1/2 tsp. salt

1 bay leaf

1/2 cup (100ml) red wine vinegar

2/3 cup (150ml) water

FOR THE TEMPEH

One 8 oz. (225g) package tempeh

1/4 cup plus 2 tbsp. (90ml) soy sauce

1/4 cup plus 1 tbsp. (75ml) olive oil

1 tsp. smoked paprika

4 sandwich rolls

4 tbsp. vegan cream cheese

2 handfuls arugula

NUTRITIONAL VALUES

Calories: 720kcal
Fat: 31.6g (4.8g S.Fat)
Carbs: 81.9g
Protein: 26.4g
Sugar: 26.9g
Sodium: 1686mg

METHOD

To make the marmalade, dice the figs and thinly slice the onions. In a hot cast-iron saucepan, heat the olive oil and sweat the figs, onions, cinnamon, salt, and bay leaf for 5 minutes over indirect heat. Cook for 40 minutes over low heat after deglazing the pan with the vinegar and 2/3 cup (150 ml) water.

Cut the tempeh into 1 cm thick slices and blanch in boiling water for 10 minutes before draining.

Marinate the tempeh slices in the soy sauce, oil, and paprika mixture for 30 minutes.

Cook the tempeh for 4 to 5 minutes on each side over direct heat.

Cut the rolls in half and spread 1 tablespoon vegan cream cheese on each cut side. Fill each with arugula and tempeh, then top with 1 to 2 tablespoons fig and onion marmalade.

RECIPE NOTES

The marmalade is also delicious if made ahead of time and can be stored in the refrigerator for up to a week.

GRILLED VEGGIE SUBS

SERVES 4 SANDWICHES

1 eggplant

1 zucchini

1 tbsp. plus 2 tsp. coarse sea salt

1 yellow bell pepper

4 tbsp. olive oil

1 garlic clove

2 tbsp. chopped fresh parsley

3 tbsp. apple cider vinegar

4 ciabatta rolls

2 handfuls arugula

NUTRITIONAL VALUES

Calories: 264kcal
Fat: 16.2g (2g S.Fat)
Carbs: 26.1g
Protein: 5.4g
Sugar: 6g
Sodium: 2171mg

METHOD

Cut the eggplant and zucchini into 1 cm thick slices lengthwise. Lay the slices out on paper towels and sprinkle with 1 tablespoon plus 1 teaspoon salt. Allow for 30 minutes before rinsing and drying the slices under running water.

Quarter the pepper and cook it over direct heat without oil for 5 to 6 minutes, or until it turns black. Remove from the grill, cover with a damp cloth, and leave for 2 minutes to steam before peeling.

Combine the vegetables and 2 tablespoons of the oil in a mixing bowl. Cook for 15 to 20 minutes over indirect heat with the lid closed, brushing with the remaining 2 tablespoons oil and turning over occasionally.

Mince the garlic and combine it with the remaining 1 teaspoon salt, parsley, and vinegar to make the marinade. Remove the vegetables from the grill and soak them for 20 minutes in the marinade.

Warm the ciabatta rolls for 2 minutes on their cut sides over direct heat. Fill them with the vegetables and arugula.

RECIPE NOTES

If there are any leftovers, the grilled and marinated vegetables can be stored in an airtight container in the refrigerator for up to 14 days.

GRILLED ONIGIRI WITH JAPANESE-STYLE BBQ GLAZE

SERVES 4 ONIGRI

3/4 cup (150g / 5oz) sushi rice

1 tbsp. rice vinegar

1 tsp. agave nectar

3/4 tsp. salt

1 tbsp. black sesame seeds

1/4 sheet nori seaweed

1 tbsp. finely chopped fresh parsley

4 tbsp. Japanese-style barbecue sauce

NUTRITIONAL VALUES

Calories: 216kcal
Fat: 1.4g (0.2g S.Fat)
Carbs: 42.8g
Protein: 3.4g
Sugar: 10.8g
Sodium: 811mg

METHOD

Prepare the rice according to the package directions. Allow to cool before seasoning with the vinegar, agave nectar, and salt.

In a dry frying pan over medium-low heat, toast the sesame seeds until fragrant. Take care not to overheat them.

Chop the seaweed and parsley finely. Mix the seaweed, parsley, and sesame seeds into the rice with care.

Wet your hands and form four balls of seasoned rice. Form the rice into large triangles with your fingers at an angle and press well.

Brush 1 tablespoon Japanese-style barbecue sauce over each onigiri and grill for 3 to 4 minutes, or until crispy.

RECIPE NOTES

When filled, onigiri are fantastic. Fillings made from diced avocado and finely grated carrots are delicious.

MEGA BEAN BURGERS WITH GRILLED PEAR

SERVES 4 BURGERS

FOR THE PATTIES

1/3 cup (70g / 2oz) brown rice

2 tbsp. wild rice

3/4 cup (175ml) wate

1/2 red onion

11 tbsp. olive oil

3/4 cup (75g / 3oz) shelled walnuts

3 tbsp. sunflower seeds

2 tbsp. flaxseeds

1 tsp. dried thyme

1 tsp. ground cumin

1 tsp. ground turmeric

1 tsp. salt

1/2 tsp. red pepper flakes

1 1/4 cups (200g / 7oz) cooked black beans

3 tbsp. dried bread crumbs

EXTRA

1 pear

4 sweet potato buns

4 tsp. prepared mustard

1 handful arugula

1 shallot, finely chopped

4 tsp. vegan mayonnaise

NUTRITIONAL VALUES

Calories: 965kcal
Fat: 58.1g (7.4g S.Fat)
Carbs: 91.7g
Protein: 24.2g
Sugar: 8.9g
Sodium: 933mg

METHOD

Bring the rice to a boil in 3/4 cup (175 ml) water, cover, and steam for 40 minutes over low heat. Allow for a 15- minute cooling period.

Chop the onion finely. In a hot frying pan, heat 3 tablespoons of the oil and fry the onion for 15 minutes over medium heat.

In a food processor or mortar, grind the walnuts, sunflower seeds, and flaxseeds with the herbs and spices to a fine powder.

Hand-knead the rice, onion, 4 tablespoons of the oil, nut and seed mixture, beans, and bread crumbs until smooth. Allow the mixture to cool for 30 minutes in the refrigerator.

Form the mixture into four patties, brush each with 1 tablespoon of the oil, and cook for 4 to 5 minutes on each side, or until the patties are brown with grill marks and heated through. Grill the pear halves on their cut sides for 4 minutes over direct heat before slicing.

Open the burger buns and warm them on their cut sides for 1 minute on the grill. 1 teaspoon mustard, arugula, one burger patty, finely chopped shallot, and pear slices on each bottom half Cover with the top halves of the buns and top with mayonnaise.

RECIPE NOTES

The burgers cook well on a cast-iron griddle when flipped with a thin spatula.

EGGPLANT GYROS WITH TAHINI AND YOGURT SAUCE

SERVES 4 PORTIONS

2 small eggplants (14oz./400g)

3 tsp. coarse sea salt

1 tbsp. paprika

3/4 tsp. dried oregano

1/2 tsp. garlic powder

1/2 tsp. nigella seeds

1/2 tsp. mustard seeds

1/4 cup plus 2 tbsp. (90 ml) olive oil

1 large pita bread

1 tomato

1/4 cucumber

1 red onion

1 3/4 cups (4oz / 120g) finely sliced red cabbage

8 tbsp. tahini and yogurt sauce

4 tbsp. finely chopped fresh dill

NUTRITIONAL VALUES

Calories: 296kcal
Fat: 22.9g (3.2g S.Fat)
Carbs: 23.1g
Protein: 4.4g
Sugar: 6.4g
Sodium: 1537mg

METHOD

Cut the eggplants into 1 cm thick slices. Allow them to sit for 10 minutes after mixing them with 1 1/2 teaspoons of salt. The slices should be washed under running water, drained thoroughly, and patted dry.

Make a marinade with the remaining 1 1/2 teaspoons salt, paprika, oregano, garlic powder, nigella seeds, mustard seeds, and oil.

Leave the eggplant slices in the marinade for at least 2 hours. Next, grill the slices for 3 to 4 minutes per side over direct heat, then remove from the grill and toss with the remaining marinade.

Using a sharp knife, cut the bread into quarters. For 2 minutes, toast them over direct heat.

Cut the tomato and cucumber into slices. Cut the onion into thin slices.

Top the pita quarters with eggplant slices, tomato, cucumber, onion, and cabbage, as well as tahini and yogurt sauce and fresh dill.

RECIPE NOTES

Our eggplant seasoning is also delicious with tofu or seitan strips.

PLAINTAIN PATTIES WITH SMOKED TOFU

SERVES 4 PATTIES

FOR THE PATTIES

2 small yellow plantains (13oz / 375g)

3 oz. (3 oz / 90g) smoked tofu

1/2 spring onion (green and white parts)

3 garlic cloves

1/2 habanero pepper

1/4 cup (60 ml) plus 2 tbsp. canola oil

1 1/2 tsp. salt

1 tsp. curry powder

EXTRAS

1 carrot

Juice of 1 lime

2 tbsp. olive oil 1/4 tsp. salt

1 head endive

1/4 cup (2 z / 55g) vegan yogurt

1/4 cup (1oz / 15g) chopped fresh parsley

NUTRITIONAL VALUES

Calories: 361kcal
Fat: 24.6g (2.6g S.Fat)
Carbs: 34.9g
Protein: 4.9g
Sugar: 16.1g
Sodium: 1279mg

METHOD

Peel the plantains, cut them into large pieces, and bring them to a boil in a large pot with plenty of water. Cook for 5 minutes on medium heat, then drain and set aside for 10 minutes to cool.

Tofu should be diced finely. Chop the spring onion, garlic, and habanero finely. In a food processor, purée the plantain, 1/4 cup (60 mL) canola oil, salt, and curry powder.

Form the mixture into four patties with wet hands. Brush the patties with the remaining 2 tablespoons canola oil and cook for 4 to 5 minutes on each side over direct heat.

Grate the carrot and combine it with the lime juice, olive oil, and salt in a mixing bowl. Fill the endive leaves with the filling and garnish with vegan yogurt and parsley. Serve alongside the plantain patties.

RECIPE NOTES

Green plantains can be left on the counter to ripen until they are dark, almost black. Place them in a paper bag and keep them in a warm place until they are ripe.

PORTOBELLO MUSHROOM PANINI WITH HERB PESTO

SERVES 4 PANINI

FOR THE HERB PESTO

1 1/3 cups (200g / 7oz) peas (fresh or frozen)

1 handful fresh basil

1 cup (240 ml) olive oil

2 garlic cloves

2 tbsp. chopped cashews

1 tbsp. salt

FOR THE PICKLED ONIONS

2 red onions

1/2 cup (100 ml) apple cider vinegar

2 tsp. agave nectar

FOR THE MUSHROOMS

8 portobello mushrooms

1/4 cup (60 ml) olive oil

1/2 tsp. coarse sea salt

4 sourdough rye rolls

NUTRITIONAL VALUES

Calories: 797kcal
Fat: 73.7g (10.7g S.Fat)
Carbs: 35.5g
Protein: 7.2g
Sugar: 14.2g
Sodium: 1850mg

METHOD

In a blender, combine all the ingredients for the herb pesto.

To make the pickled onions, cut the onions into wedges and place them in a cast-iron saucepan with the vinegar and agave nectar. Bring to a boil over direct heat. Then, over low heat, gently braise them until the vinegar has completely evaporated.

Clean the mushrooms by removing the stems (do not throw them away; simply grill them separately and add them to the panini). Brush each cap with 1 1/2 teaspoons olive oil, season with coarse sea salt, and grill for 5 minutes on each side over direct heat.

Cut the bread rolls in half, spread with pesto, and top with the mushrooms and pickled onions. Cover the panini with the roll tops and weigh it down with the preheated bricks. 5 to 7 minutes over direct heat, until crispy.

RECIPE NOTES

The pickled onions can also be made ahead of time in the kitchen on the stove. In this case, cook the ingredients on high heat for a few minutes before braise them on low heat.

QUINOA AND CHICKPEA BURGERS WITH BURGER SAUCE

SERVES 4 BURGERS

FOR THE PATTIES

1/2 cup (100g / 4oz) quinoa

1/4 cup (60ml) water

1 tbsp. chia seeds

1 red onion

4 tbsp. olive oil

4 cremini mushrooms

1/2 tsp. salt

1 1/2 cups (250g / 9oz) cooked chickpeas

1 tbsp. soy sauce

1 tbsp. apple cider vinegar

1 tbsp. maple syrup

1/2 cup (40g / 1oz) rolled oats

2 garlic cloves, minced

1/2 tsp. ground allspice

1/2 tsp. ground cinnamon

FOR THE BURGER SAUCE

1 shallot

13 tbsp. finely chopped bread and butter pickles

11/4 cup (55g / 2oz) vegan yogurt

12 tbsp. ketchup

12 tsp. agave nectar

11 pinch salt

EXTRAS

4 sweet potato buns

4 handfuls salad greens

3/4 cup (60g / 2oz) finely chopped red cabbage

NUTRITIONAL VALUES

Calories: 571kcal
Fat: 20.6g (2.8g S.Fat)
Carbs: 79.4g
Protein: 20.6g
Sugar: 14.1g
Sodium: 888mg

METHOD

Prepare the quinoa according to the package directions. Then set aside to cool.

Grind the chia seeds, then combine them with 1/4 cup (60 mL) of water and set aside.

Cut the onion into thin slices. In a hot frying pan, heat 1 tablespoon olive oil and fry the onion for 7 minutes over medium heat. Dice the mushrooms and gently fold them into the onion mixture. Cook for another 5 minutes on low heat after seasoning with 1/4 teaspoon salt.

In a food processor, coarsely chop the chickpeas with the soy sauce, vinegar, and maple syrup.

In a blender, finely grind the oats and transfer to a large mixing bowl. Knead in the garlic, quinoa, chia seed mixture, fried onions, chickpea paste, and spices by hand. 1/4 teaspoon salt is a good starting point for seasoning. Rest for 10 minutes before kneading again and forming the mixture into four patties.

To make the sauce, finely chop the shallot and combine it with the remaining ingredients.

Brush the patties with the remaining 3 tablespoons olive oil and cook for 4 to 5 minutes on each side over direct heat. Open the burger buns and warm them for 1 minute on their cut side over direct heat. Cover the bottom half of the plate with salad greens, one patty, and some cabbage. Cover with the other half of the bun and top with sauce.

AVOCADO & SUN-DRIED TOMATO PANINI

SERVES 4 PORTIONS

4 ciabatta rolls, halved, or 8 slices sandwich bread

Balsamic vinegar for drizzling

Sea salt

Freshly ground black pepper

1/2 cup baby spinach

1/2 red onion, very thinly sliced

1 avocado, thinly sliced

Olive oil for brushing

1/2 cup chopped sun-dried tomatoes

NUTRITIONAL VALUES

Calories: 267kcal
Fat: 18.7g (3.1g S.Fat)
Carbs: 21.6g
Protein: 4.6g
Sugar: 1.5g
Sodium: 125mg

METHOD

Preheat a panini press to high temperature. If you don't have a panini press, a lightly oiled skillet or griddle will suffice.

Drizzle vinegar inside each bread slice and season with salt and pepper. On each bottom bread slice, layer spinach, onion, and avocado. Season both sides of the avocado with salt and pepper. The avocado should be topped with sun-dried tomatoes, followed by the top bread slice. Brush oil on the top and bottom of each panini. Press until nice grill marks appear on a hot panini press. Cut the panini in half diagonally and serve right away.

PIZZA BURGERS WITH AVOCADO PESTO

SERVES 6 PORTIONS

FOR THE AVOCADO PESTO

1 avocado

1 garlic clove

1/2 cup packed fresh basil

1 tbsp. lemon juice

1/2 tsp. sea salt

1/4 tsp. freshly ground black pepper

1/4 cup water

FOR THE PATTIES

1 (15 oz / 425g) can white beans, rinsed and drained

1 garlic clove

3/4 cup chopped sun-dried tomatoes

1/2 cup packed fresh basil, plus extra for assembly

1/4 cup breadcrumbs

1/4 cup all-purpose flour

1 tsp. sea salt

1/4 tsp. freshly ground black pepper

2 tbsp. olive oil

Hamburger buns, lightly toasted Optional toppings: sliced red onion, sliced tomato, fresh basil, ketchup

NUTRITIONAL VALUES

Calories: 508kcal
Fat: 14.1g (2.8g S.Fat)
Carbs: 75.6g
Protein: 22.8g
Sugar: 5.3g
Sodium: 411mg

METHOD

Preheat the oven to 165°C/325°F. Line a baking sheet with parchment paper or a silicone baking mat.

In a medium mixing bowl, combine the flour, baking powder, sugar, and salt. Mix in the shortening with your hands until the mixture is crumbly. In the center of the mixture, make a well. To the well, add the soy milk, vinegar, oil, vanilla, peanut butter, and jam, and gradually mix the liquids into the dry ingredients.

Fill a small (1/2-ounce) ice cream scoop halfway with the batter (or fill a 14-ounce measuring cup about three-quarters full), then top with 1 teaspoon of the raspberry jam. Fill the scoop with more batter, then swirl the jam with the tip of a knife through the batter in the scoop. Place the batter scoop onto the prepared pan. Repeat with the remainder of the batter, spacing the scones 3 inches apart.

Sprinkle turbinado sugar over each scone and bake for 12 to 15 minutes, or until the scones are golden and the centres are firm. Warm scones should be served with a dollop of extra raspberry jam on top.

Store the scones at room temperature for up to 3 days or in the refrigerator for up to a week in an airtight container.

RED WINE SEITAN ON CIABATTA

SERVES 4 PORTIONS

FOR THE CARAMELIZED ONIONS

2 tbsp. olive oil

1 large onion, thinly sliced

Sea salt

2 tsp. maple syrup

FOR THE BBQ SEITAN

1 cup ketchup

1/4 cup dry red wine

1 tbsp. balsamic vinegar, plus extra for drizzling

1 tbsp. brown sugar

1 tsp. Dijon mustard

1 tsp. onion powder

1/2 tsp. freshly ground black pepper

2 tbsp. olive oil, plus extra for brushing

1 large shallot, thinly sliced (about 1/2 cup)

8 oz (227g) seitan, cut into thin strips

3 scallions, trimmed and thinly sliced

4 ciabatta rolls

1 cup arugula

1 small tomato, thinly sliced

NUTRITIONAL VALUES

Calories: 564kcal
Fat: 18.8g (3g S.Fat)
Carbs: 43g
Protein: 48.2g
Sugar: 20.7g
Sodium: 1709mg

METHOD

FOR THE CARAMELIZED ONIONS
Heat the oil in a large skillet over medium heat and add the onion. Season with salt and cook, stirring frequently, for about 20 minutes, or until very soft. Cook for 1 minute more after adding maple syrup. Take the pan off the heat and set it aside.

FOR THE BBQ SEITAN
Whisk together the ketchup, wine, vinegar, brown sugar, mustard, onion powder, and pepper in a small bowl. Place aside.

Heat the oil in a large skillet over medium-high heat and cook the shallot and seitan until lightly browned.

To the skillet, add the sauce and scallions. Reduce the heat to low and continue to cook until the sauce thickens, about 5 minutes.

Cut the rolls in half and brush the insides with oil and vinegar. Toast until lightly browned on the edges in a sauté pan over medium heat. Serve with arugula, seitan, tomato, and caramelized onions on top of each roll.