TEQUILA TEMPEH FETTUCCINE

SERVES 4 TO 6 PORTIONS

1/2 cup raw cashews or blanched almonds*

1 1/2 cups water

3 tbsp. olive oil

1 (8 oz / 227g) package tempeh, thinly sliced

3/4 cup water

1/4 cup soy sauce

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1/2 red onion, thinly sliced

4 garlic cloves, minced

1/2 jalapeño pepper, minced (seeds and veins removed)

1/2 cup vegetable broth

1/4 cup gold tequila

2 tbsp. lime juice

2 tsp. agave

1 1/2 tsp. sea salt

1 lb (16oz / 454g) spinach fettuccine or linguine (or gluten- free pasta)

1/2 cup chopped fresh cilantro *If you are not using a high- powered blender, such as a Vitamix, soak cashews or almonds overnight or boil for 10 minutes and drain. This will soften them and ensure a silky-smooth cream.

NUTRITIONAL VALUES

Calories: 538kcal
Fat: 22.1g (3.8g S.Fat)
Carbs: 66.5g
Protein: 22.9g
Sugar: 4.2g
Sodium: 1393mg

METHOD

Cashews and water should be combined in a blender. Process on high for 2 minutes, or until very smooth. Place aside.

In a medium skillet over medium-high heat, heat 1 tablespoon of the oil and cook the tempeh until lightly browned on both sides. If necessary, add more oil. Allow the water and soy sauce to bubble until a very thick glaze forms.

Heat the remaining 2 tablespoons oil in a separate large skillet over medium heat and sauté the peppers and onion. Cook, stirring occasionally, for 10 to 15 minutes, or until the vegetables are soft. Combine the garlic, jalapeno, broth, tequila, lime juice, agave, salt, tempeh mixture, and cashew cream in a mixing bowl. Bring to a gentle boil and allow to reduce for 5 minutes. Season to taste, and if the tequila flavour is too strong, allow to simmer for a little longer.

In the meantime, heat a large pot of salted water to a boil. Cook the fettuccine according to the package directions. Return to the pot after draining.

Toss the pasta in the sauce to coat. Season to taste and set aside for 5 to 10 minutes to allow the sauce to thicken. If the sauce thickens excessively as it sits, add more broth as needed. Serve immediately after stirring in the cilantro.

PASTA ALLA NORMA WITH RICOTTA

SERVES 4 TO 6 PORTIONS

Sea salt

2 medium eggplants, cut into 1/2- inch cubes

3 tbsp. olive oil

3 garlic cloves, minced

1/4 tsp. crushed red pepper

1 (28oz / 794g) can crushed tomatoes

1 tbsp. brown sugar

Freshly ground black pepper

1 lb. (16oz / 454g) rigatoni (or gluten-free pasta)

Balsamic vinegar for drizzling

1/4 cup fresh basil

Vegan ricotta

NUTRITIONAL VALUES

Calories: 674kcal
Fat: 13.9g (3g S.Fat)
Carbs: 123g
Protein: 25.8g
Sugar: 10.9g
Sodium: 873mg

METHOD

Place the cubed eggplant in a colander and generously salt it. Allow for a 15-minute sweating period. To remove excess moisture and salt, rinse and blot the eggplant with paper towels or a dry kitchen towel.

In a medium saucepan over medium-high heat, heat the oil. Cook until the eggplant is lightly browned, 5 to 7 minutes. Reduce the heat to medium and cook for about 15 minutes, or until the vegetables are very soft and tender. Cook for 1 minute more after adding the garlic and red pepper. Mix in the crushed tomatoes and brown sugar. Cook and stir for a few minutes more. Season with black pepper to taste.

In the meantime, heat a large pot of salted water to a boil. Cook rigatoni according to package directions. Return to the pot after draining.

Toss the pasta in the sauce to coat. Divide the mixture among the bowls and drizzle each with vinegar. Garnish with basil and a few tablespoons ricotta. Serve right away.

PENNE WITH SUN-DRIED TOMATO CREAM SAUCE

SERVES 4 TO 6 PORTIONS

1 lb. (16oz / 454g) penne (or gluten-free pasta)

1 cup chopped sun-dried tomatoes

3 tbsp. olive oil

1/3 cup all-purpose flour (or gluten-free all-purpose flour)

3 1/2 cups almond milk

1/4 cup nutritional yeast flakes

2 tbsp. tomato paste

2 tsp. sea salt

1 tsp. garlic powder

1 tsp. dried basil

Pinch of crushed red pepper

NUTRITIONAL VALUES

Calories: 800kcal
Fat: 51.2g (37.1g S.Fat)
Carbs: 73.8g
Protein: 19.6g
Sugar: 8.7g
Sodium: 811mg

METHOD

Bring a large pot of salted water to a boil over high heat. Cook the penne according to the package directions. Add 1/2 cup sun-dried tomatoes to the boiling water just before draining. Return to the pot after draining.

Meanwhile, in a medium saucepan, whisk the oil and flour for 3 to 5 minutes over medium heat to make a roux (or paste). Then, in a saucepan, combine the almond milk, nutritional yeast, tomato paste, salt, garlic powder, basil, and red pepper and bring to a boil, whisking frequently.

Reduce the heat to low, stir in the remaining 1/2 cup sun-dried tomatoes, and continue to cook until the sauce thickens. Place in a blender and puree until smooth. Toss the pasta in the sauce to coat. Season with salt and pepper to taste, and serve immediately.

WILD MUSHROOM RIGATONI

SERVES 4 TO 6 PORTIONS

1/2 oz (14g) dried wild mushrooms

1 cup warm water

1 lb. (16oz / 454g) rigatoni

3 tbsp. olive oil

1 onion, finely chopped

8 oz (227g) fresh mushrooms (shiitake, cremini, or a mix), sliced 3 garlic cloves, minced

1 tsp. sea salt

1/2 cup white wine

1/4 cup all-purpose flour

2 cups almond or soy milk

3/4 cup chopped sun-dried tomatoes (optional)

Freshly ground black pepper

Chopped fresh Italian parsley for garnish

NUTRITIONAL VALUES

Calories: 690kcal
Fat: 29.3g (3g S.Fat)
Carbs: 85.8g
Protein: 22.5g
Sugar: 7.3g
Sodium: 387mg

METHOD

Follow the package directions for rehydrating dried mushrooms in warm water. Set aside after draining.

Bring a large pot of salted water to a boil over high heat. Cook rigatoni according to package directions. Return to the pot after draining.

Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook until the onion, fresh mushrooms, and reconstituted dried mushrooms are soft. Cook for 1 minute more, or until the garlic and salt are fragrant. Pour in the wine and reduce it by half for a few minutes. Set aside the mushroom mixture in a bowl, reserving the skillet. Heat the remaining 2 tablespoons oil in the reserved skillet over medium heat. Whisk in the flour with a spatula for a few minutes to form a roux (or paste). Continue to whisk until the mixture comes to a boil and thickens.

Return the reserved mushroom mixture to the skillet and cook for another minute. If using, add the sun-dried tomatoes.

Toss the pasta in the sauce to coat. Season with pepper to taste. Serve garnished with parsley.

BOWTIES IN GARLIC CREAM SAUCE

SERVES 4 TO 6 PORTIONS

1 lb. (16oz / 454g) farfalle (or gluten-free pasta)

1/2 cup finely chopped sun-dried tomatoes

2 tbsp. olive oil

1 large onion, chopped

4 garlic cloves, minced

1/2 cup raw cashews or blanched almonds*

2 cups water

1 tbsp. lemon juice

2 tsp. sea salt

1 lb. (16oz / 453g) sliced mushrooms

Freshly ground black pepper

Chopped fresh Italian parsley for garnish *If you are not using a high- powered blender, such as a Vitamix, soak cashews or almonds overnight or boil for 10 minutes and drain. This will soften them and ensure a silky-smooth cream.

NUTRITIONAL VALUES

Calories: 485kcal
Fat: 14g (2.1g S.Fat)
Carbs: 78.8g
Protein: 16.8g
Sugar: 7.3g
Sodium: 763mg

METHOD

Bring a large pot of salted water to a boil over high heat. Cook farfalle according to package directions. Add sun-dried tomatoes to the boiling water just before draining. After that, drain and return to the pot.

Meanwhile, in a medium skillet over medium-high heat, heat 1 tablespoon of the oil. Cook until the onion is soft. Cook for 1 minute more after adding the garlic.

Take the pan off the heat. Combine the onion, cashews, water, lemon juice, and salt in a blender. Process on high for 2 minutes, or until very smooth. Place aside.

Heat the remaining 1 tablespoon olive oil in a large pot or skillet over medium-high heat. Season the mushrooms with salt and pepper and cook until soft and lightly browned. Add more olive oil if necessary. Reduce the heat to low and add the cream sauce. Cook, stirring occasionally, for 1 to 2 minutes.

Toss the pasta in the sauce to coat. Season to taste with salt and pepper. Garnish with parsley and serve right away.

PASTA ALFREDO

SERVES 4 TO 6 PORTIONS

12 oz (340g) cauliflower florets, not frozen

5 garlic cloves, peeled and left whole

1 onion, sliced

1/4 cup olive oil

1 1/2 tsp. sea salt

1 lb. (500g/16oz) brown rice penne or fusilli

2 cups almond milk

2 tbsp. lemon juice

Freshly ground black pepper

Chopped fresh Italian parsley for garnish

Parmesan Topping

NUTRITIONAL VALUES

Calories: 678kcal
Fat: 35.4g (22.8g S.Fat)
Carbs: 79.7g
Protein: 17.6g
Sugar: 8.1g
Sodium: 652mg

METHOD

Preheat the oven to 220°C/425°F.

Drizzle oil over the cauliflower, garlic, and onion on a large, rimmed baking sheet. Roast for about 30 minutes, or until cauliflower is fork-tender, turning frequently with a spatula, after seasoning with 1 teaspoon salt. As needed, add more oil.

In the meantime, heat a large pot of salted water to a boil. Cook the pasta according to the package directions. Return to the pot after draining.

Blend the roasted vegetables with the almond milk, lemon juice, and the remaining 1/2 teaspoon salt in a blender. Blend until completely smooth. Season to taste, then remove from blender and toss with hot pasta. Season with pepper and sprinkle with parsley and Parmesan cheese. Serve right away.

SPAGHETTI & MEATBALLS

SERVES 4 TO 6 PORTIONS

FOR THE MEATBALLS<

2 tbsp. olive oil

1 onion, finely chopped

8 oz (227g) cremini mushrooms, trimmed and sliced

2 garlic cloves, minced

1 1/2 cups cooked brown rice, cooled

1/2 cup Italian breadcrumbs

1/4 cup all-purpose flour

1 tsp. dried basil

1 1/2 tsp. sea salt

1 tsp. freshly ground black pepper

1/4 tsp. crushed red pepper (optional)

Canola oil for frying

FOR THE PASTA

1 lb. (454g/16oz) spaghetti

1 (26oz / 737g) jar marinara sauce

1/4 cup soy, almond, or rice milk

2 tbsp. brown sugar

Sea salt

Freshly ground black pepper

1/4 cup chopped fresh Italian parsley for garnish

Parmesan Topping

NUTRITIONAL VALUES

Calories: 969kcal
Fat: 37.2g (5.1g S.Fat)
Carbs: 136.4g
Protein: 22.9g
Sugar: 19.3g
Sodium: 1713mg

METHOD

FOR THE MEATBALLS
In a large non-stick skillet over medium-high heat, heat the olive oil and cook the onion and mushrooms until soft and lightly browned. Cook for a few minutes more after adding the garlic. Place in a food processor. Keep the skillet aside for later use.

In a food processor, combine the cooled brown rice, breadcrumbs, flour, basil, salt, pepper, and red pepper, if using.

Pulse the mixture until it just comes together. If necessary, transfer the mixture to a large mixing bowl and thoroughly combine with your hands. Season to taste and set aside to cool slightly. Make 1- to 2-inch balls out of the mixture.

In the reserved non-stick skillet, heat canola oil over medium-high heat and panfry meatballs in batches, adding more oil as needed. Rotate the meatballs with a wooden spoon until they are thoroughly cooked. They should be nicely browned on all sides and have a nice crust. Using a slotted spoon, remove the meatballs from the pan and drain on paper towels.

FOR THE PASTA
Bring a large pot of salted water to a boil over high heat. Cook the spaghetti according to the package directions. Return to the pot after draining.

FOR THE SAUCE
In a medium pot, combine marinara sauce, nondairy milk, and brown sugar. Stir over medium heat until thoroughly heated. Season with salt and pepper to taste. Toss the pasta in the sauce to coat. Garnish with parsley and Parmesan cheese on top of the meatballs.

VIETNAMESE PIZZAS

SERVES 1 VIETNAMESE PIZZA

2 spring onions

2 carrots

1/2 bunch cilantro

1/2 bunch mint

2/3 cup (150 ml) coconut milk

1 tbsp. plus 1 tsp. rice flour

2 tsp. ground turmeric

2 tsp. nutritional yeast

4 sheets rice paper

2 tbsp. melted coconut oil

NUTRITIONAL VALUES

Calories: 181kcal
Fat: 5.6g (4.8g S.Fat)
Carbs: 30.9g
Protein: 2.7g
Sugar: 1g
Sodium: 56mg

METHOD

Chop the spring onions finely and grate the carrots finely. Remove the mint and cilantro leaves and finely chop them.

Combine the onions, carrots, and herbs with the coconut milk, rice flour, turmeric, and nutritional yeast.

Brush the rice paper sheets with oil on both sides and top with the topping.

Grill the pizzas for 3 to 4 minutes on direct heat until crispy, turning them around (not over!) frequently to prevent the rice paper from burning.

GRILLED QUESADILLAS

SERVES 12 QUESADILLAS

2 shallots

1 red bell pepper

8 cherry tomatoes

3 fresh apricots

1 grilled ear sweet corn

1 tbsp. olive oil

1/2 tsp. salt

1/2 batch (200g / 7oz) vegan mozzarella

4 flour tortillas

4 tbsp. cashew sour cream

1/4 bunch cilantro

1 lime, cut into wedges

NUTRITIONAL VALUES

Calories: 124kcal
Fat: 6.1g (0.8g S.Fat)
Carbs: 15.9g
Protein: 2.6g
Sugar: 4.3g
Sodium: 232mg

METHOD

The shallots and pepper should be finely diced. Chop the tomatoes and apricots finely. Remove the corn kernels from the cob.

In a hot cast-iron saucepan, heat the oil and sweat the vegetables and apricots for 5 minutes over low heat. Season with salt to taste.

Fill two tortillas with the vegetable and apricot filling. Tear the mozzarella into pieces and place it on top. Cover with the rest of the tortillas.

Grill the quesadillas for 12 to 14 minutes over indirect heat, carefully turning them over halfway through.

Top each quesadilla with cashew sour cream and cilantro leaves and serve with lime wedges.

RECIPE NOTES

Our hot pickled radishes go well with the grilled quesadillas.

GRILLED PESTO TART

SERVES 1 TART

FOR THE TART CRUST

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

1 tbsp. olive oil

1/4 tsp. salt

FOR THE HERB PESTO

1 bunch parsley

4 garlic cloves

6 Kalamata olives, pitted

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

2 tbsp. pine nuts

1 tbsp. nutritional yeast

1 tsp. salt

FOR THE TOPPING

1 lb. (500g / 18oz) assorted tomatoes

1 tbsp. olive oil

NUTRITIONAL VALUES

Calories: 1433kcal
Fat: 95.1g (12.3g S.Fat)
Carbs: 130.2g
Protein: 32.1g
Sugar: 14.4g
Sodium: 3203mg

METHOD

Combine the flour and salt for the crust. Combine the oil and 1/2 cup (120 ml) water. Add the liquid to the flour and stir with a wooden spoon. For the tart crust, combine all of the ingredients with 1/4 cup (60 ml) water and stir with a wooden spoon. Hand-knead the dough for 10 minutes on a floured work surface. Place the dough in a bowl, cover, and refrigerate for 20 minutes.

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

Roll the dough into a thick disk on a floured work surface, place it on a preheated pizza stone, and spread with pesto.

Slice the tomatoes, arrange them on top of the tart crust, and drizzle with the oil.

Place the pizza stone on the grill, close the lid, and bake for 12 to 15 minutes at 200°C/400°F before kneading well by hand. Place the dough in a bowl, cover, and refrigerate for 20 minutes.

RECIPE NOTES

In the spring, top with fresh green asparagus, and in the autumn and winter, serve with pieces of black salsify or parsnip.