NO-BAKE APRICOT ALMOND BARS

SERVES 8 BARS

FOR THE BARS

1 1/2 cups (240 g) dried apricots

1 1/2 cups (210 g) raw almonds

1/2 cup (70 g) raw sunflower seeds

2 tbsp.(30 ml) maple syrup

1/8 tsp. salt

FOR THE DRIZZLE

1/4 cup (45 g) vegan white chocolate chips

2 tbsp.(30 g) plain non-dairy yogurt

NUTRITIONAL VALUES

Calories: 178kcal
Fat: 12.2g (1.6g S.Fat)
Carbs: 14.4g
Protein: 5.1g
Sugar: 8.7g
Sodium: 55mg

METHOD

TO MAKE THE BARS In a food processor, combine the apricots, almonds, sunflower seeds, maple syrup, and salt. With an S-blade, cut the mixture until it resembles large grains of sand and sticks together when pinched.

Set aside the bar mixture in an 8-inch (20.5-cm) square or 6 x 10-inch (15 x 25-cm) baking dish lined with parchment paper.

TO MAKE THE DRIZZLE In a microwave-safe bowl, combine the white chocolate chips. Microwave for 45 to 60 seconds, or until completely melted. Whisk the yoghurt into the bowl until smooth, then drizzle over the bars.

Allow the drizzle to set in the baking dish for 15 minutes before serving. Then cut into 8 equal bars, which you can wrap separately in wax or parchment paper for later snacking or serve right away. When not in use, keep these bars in the refrigerator.

LEMON LAVENDER MINI CHEESECAKES

SERVES 24 CHEESCAKE BITES

FOR THE FILLING

1 1/2 cups (205 g) raw cashews

3/4 cup (175 ml) water

1/4 cup (60 ml) maple syrup or agave nectar

1 tbsp. (15 ml) lemon juice

1 tbsp. (15 ml) coconut oil

1 1/2tsp. vanilla extract

1 tsp. fresh lavender

1 tsp. lemon zest

1/4 tsp. salt

FOR THE CRUST

1 cup (105 g) walnuts

1/2 cup (100 g) dates, pitted

1/8 tsp. salt

TO ASSEMBLE

48 small lavender leaves

6 thin lemon slices, quartered

NUTRITIONAL VALUES

Calories: 108kcal
Fat: 7.7g (1.5g S.Fat)
Carbs: 8.9g
Protein: 2.7g
Sugar: 5g
Sodium: 26mg

METHOD

TO MAKE THE FILLING In a blender, combine the raw cashews, water, maple syrup, lemon juice, coconut oil, vanilla, lavender, lemon zest, and salt. Purée until mostly smooth, then set aside for 5 to 7 minutes to allow the cashews to absorb some of the liquid (while waiting, make the crust). Blend until completely smooth.

TO MAKE THE CRUST Place the walnuts, dates, and salt in a food processor. Pulse the mixture until it resembles large grains of sand and sticks together when pinched. Line a mini-cupcake pan with 24 mini-cupcake liners, then press approximately 1 1/2 teaspoon of the crust mixture into the bottom of each.

TO ASSEMBLE Fill each cup with 4 tsp (20 mL) cheesecake mixture, then top with 2 lavender leaves and 1 lemon slice. To set, place in the freezer for at least 1 hour.

RECIPE NOTES

I keep these cheesecake bites in my freezer so that I can have a mini dessert whenever I want. They soften in 4 to 6 minutes and are ready for a quick snack!

CHOCOLATE CHERRY CUPS

SERVES 18 CUPCAKES

1/2 cup (120 ml) melted coconut oil

1/3 cup (25 g) cocoa powder

1/2 cup (120 ml) agave nectar

18 dark sweet cherries, pitted

1/4 cup (35 g) toasted cashews, finely chopped

1/4 tsp. coarse salt

NUTRITIONAL VALUES

Calories: 161kcal
Fat: 7.2g (5.5g S.Fat)
Carbs: 24.4g
Protein: 0.9g
Sugar: 2.2g
Sodium: 42mg

METHOD

Place 18 mini-cupcake liners in a 24-count mini-cupcake pan. In a mixing bowl, combine the coconut oil, cocoa powder, and agave nectar until well combined. Fill each of the 18 mini-cupcake liners with 1 teaspoon of the chocolate mixture.

Set a pitted cherry in each cup, then top with 1 1/2 teaspoon chocolate mixture, toasted cashews, and coarse salt. To set, place in the freezer for 35 to 40 minutes. These cups should be kept in the refrigerator.

RECIPE NOTES

If you have a metal drinking straw in your kitchen, use it to pint fresh cherries by inserting the stem through the straw's opening and pushing through the cherry.

BEASTLY CAULIFLOWER BREAKFAST BURRITO

SERVES 4 BURRITOS

FOR THE BREAKFAST POTATOES

1 1/2tbsp. (25 ml) sunflower oil

1 lb. (453 g) russet potatoes, chopped

1 cup (145 g) diced green bell pepper

1 cup (140 g) diced white onion

1/4 cup (60 ml) water

1/2 tsp. salt, or to taste

1/8 tsp. pepper, or to taste

FOR THE CAULIFLOWER SCRAMBLE

1 tsp. sunflower oil

1 1/2 lb. (685 g) cauliflower florets, chopped

1/4 cup (20 g) nutritional yeast

1 tsp. Indian black salt (kala namak; see note)

1 tsp. onion powder

1/4 tsp. black pepper

1/4 tsp. ground turmeric

FOR THE MAPLE PINTO SAUSAGE

1 tsp. sunflower oil

1 can (15 oz., or 425 g) pinto beans, drained and rinsed

1 1/2 tsp. maple syrup

1/2 tsp. fennel seed

1/2 tsp. dried sage

1/2 tsp. smoked paprika

1/4 to 1/2 tsp. salt

1/8 tsp. black pepper

FOR THE ASSEMBLY

4 large flour or gluten-free tortillas

1/2 cup (120 g) salsa

NUTRITIONAL VALUES

Calories: 549kcal
Fat: 10g (1.2g S.Fat)
Carbs: 95.1g
Protein: 24.7g
Sugar: 11.9g
Sodium: 467mg

METHOD

TO MAKE THE BREAKFAST POTATOS
In a large skillet over medium-high heat, warm the sunflower oil. Once hot, add the potatoes and cook, stirring occasionally, for about 10 minutes, or until golden brown. Sauté the bell peppers and white onions for 5 minutes more.

Reduce the heat to medium-low, add the water, and cover the skillet with a lid for 5 minutes, or until the potatoes are fork tender. Keep warm, uncovered, on low heat, seasoning to taste with salt and pepper.


TO MAKE THE CAULIFLOWER SCRAMBLE
In a large sauté pan over medium heat, warm the sunflower oil. Sauté the cauliflower in the pan for 5 to 7 minutes, or until softened and reduced in size. Combine the nutritional yeast, Indian black salt, onion powder, black pepper, and turmeric in a mixing bowl and toss until the cauliflower is evenly coated. Warm on a low heat.

TO MAKE THE MAPLE PINTO SAUSAGE
In a small sauté pan over medium heat, warm the sunflower oil. Cook until the pinto beans are heated through, stirring occasionally. Cook for 3 minutes more after adding the maple syrup, fennel seed, sage, smoked paprika, salt, and black pepper.

TO ASSEMBLE
To soften and make the tortillas more pliable, microwave them for 30 seconds. Divide the breakfast potatoes, cauliflower scramble, and maple pinto sausage among the four tortillas, and top with salsa. Fold two of the tortilla's sides toward the center, then roll the end closest to you over the filling. Continue rolling the burrito until it is completely closed. Serve immediately or wrap in foil and freeze for later!

FROZEN PINEAPPLE FLOATS

SERVES 4 PORTIONS

3 cups (395 g) frozen pineapple chunks

2/3 cup (190 g) thick cream from full-fat coconut milk

1 tbsp. (15 ml) agave nectar (optional)

4 cups (940 ml) pineapple juice

4 cherries, for garnish (optional)

NUTRITIONAL VALUES

Calories: 474kcal
Fat: 9.3g (8.1g S.Fat)
Carbs: 98g
Protein: 2.6g
Sugar: 67.1g
Sodium: 33mg

METHOD

In a food processor, combine the frozen pineapple and coconut cream and process with an S-blade until very smooth. If you want a sweeter soft serve, add agave and process until combined.

Freeze the mixture for 15 minutes before scooping it into 4 glasses. Fill each glass with 1 cup (235 mL) pineapple juice and garnish with a cherry (if using). Serve right away.

RECIPE NOTES

With some fancy umbrellas stuck through the cherry garnish, these floats look adorable!

LOADED AVOCADO LENTIL TOAST

SERVES 4 TOASTS

4 slices thick-cut bread, gluten- free if necessary

Cooking oil spray

1 large avocado (200 g)

1 cup (285 g) cooked green or black lentils

1/2 cup (150 g) sliced tomatoes

1 tbsp. (3 g) minced cilantro or basil

1/4 tsp. coarse salt 1/8 tsp. black pepper

NUTRITIONAL VALUES

Calories: 344kcal
Fat: 11.3g (2.3g S.Fat)
Carbs: 46.8g
Protein: 15.5g
Sugar: 2.9g
Sodium: 297mg

METHOD

Coat the four slices of bread with cooking spray and toast until golden brown. Slice the avocado and distribute it evenly among the bread slices. Top each with 1/4 cup (70 g) lentils, a few tomato slices, minced herbs, salt, and pepper. Serve hot.

RECIPE NOTES

Some supermarkets sell cooked lentils in their refrigerated section, while others sell canned cooked lentils. You can bulk cook lentils to have on hand for recipes like this!

CRUSTLESS QUICHE BITES

SERVES 12 QUICHE BITES

Cooking oil spray

1 tbsp. (15 ml) sunflower oil

1 cup (85 g) chopped broccoli florets

1 cup (40 g) baby spinach

1/4 cup (40 g) diced red onion

1/3 cup (50 g) diced sun-dried tomatoes

1 1/4 cups (155 g) chickpea flour

1/3 cup (25 g) nutritional yeast

1 1/2 tbsp. (12 g) corn starch

2 tsp. Indian black salt (kala namak, see note)

1 tsp. onion powder

1/4 tsp. ground turmeric

1/4 tsp. black pepper

2 1/4 cups (530 ml) vegetable broth

1 tsp. apple cider vinegar

NUTRITIONAL VALUES

Calories: 120kcal
Fat: 3g (0.4g S.Fat)
Carbs: 17.2g
Protein: 7.3g
Sugar: 2.8g
Sodium: 222mg

METHOD

Preheat the oven to 350of (180oc, or gas mark 4), and spray a 12-count cupcake pan with a thin coat of cooking oil spray.

In a small sauté pan over medium heat, warm the sunflower oil. Add the broccoli, spinach, red onions, and sun-dried tomatoes once a drop of water sizzles in the pan. Cook for 5 minutes, or until the onions are almost translucent. Set aside the pan while you prepare the batter.

In a large mixing bowl, combine the chickpea flour, nutritional yeast, corn starch, Indian black salt, onion powder, turmeric, and black pepper.

Whisk in the vegetable broth and apple cider vinegar to the chickpea flour mixture. Fold the sautéed mixture into the batter and spoon about 1/3 cup (80 ml) into each cupcake pan opening. Bake for 25 to 28 minutes, or until the tops are golden and not jiggly when tapped on the counter.

Allow the pan to cool for 10 minutes on a rack before serving the quiche bites.

RECIPE NOTES

If you want to freeze these quiche bites, let them cool completely before placing them in a zip bag. Allow the quiche bites to defrost before warming them in the microwave or oven.

BLUEBERRY ZUCCHINI BREAKFAST COOKIES

SERVES 12 COOKIES

1 1/2 cups (120 g) rolled oats; gluten free if necessary

1 cup (130 g) unbleached all- purpose flour, or gluten- free flour with 1/2 tsp. xanthan gum

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup (115 ml) orange juice

1/2 cup (72 g) coconut sugar

1/2 cup (60 g) shredded zucchini

1/4 cup (60 ml) melted coconut oil

1 tbsp. (5 g) ground flaxseed

2 tsp. (10 ml) vanilla extract

2 tsp. (4 g) orange zest

1 tsp. molasses

1/2 cup (75 g) blueberries

1/2 cup (100 g) chopped pecans

NUTRITIONAL VALUES

Calories: 152kcal
Fat: 5.5g (4.1g S.Fat) Carbs: 23.3g
Protein: 2.7g
Sugar: 6.2g
Sodium: 117mg

METHOD

Preheat the oven to 350oF (180oC, or gas mark 4), and line two large baking sheets with parchment paper.

Whisk together the oats, flour, baking powder, baking soda, and salt in a large mixing bowl. Whisk together the orange juice, coconut sugar, zucchini, coconut oil, flaxseed, vanilla, orange zest, and molasses in a medium mixing bowl until combined.

Make a well in the dry ingredients and then pour in the wet ingredients. Fold the dough until there are no dry spots left in the mixture. Fold in the blueberries and pecans until evenly distributed in the dough.

Place 1/4-cup (90 g) scoops 2 inches (5 cm) apart on the baking sheets. Gently press down on the cookies to slightly flatten them. Bake for 20 to 24 minutes, rotating the baking sheets halfway through. When the cookies are done baking, they will be soft; leave the sheets on cooling racks for 15 to 20 minutes before serving.

FRESH FRUIT YOGURT SUNDAE

SERVES 4 PORTIONS

6 tbsp. (65 g) vegan chocolate chips

2 tbsp. (30 ml) unsweetened non- dairy milk

3 cups (705 ml) plain non-dairy yogurt

2 cups (280 g) sliced banana

2 cups (300 g) quartered strawberries

1 cup (175 g) halved grapes

1/4 cup (40 g) roasted, salted peanuts

1 tbsp. (15 ml) maple syrup (optional)

NUTRITIONAL VALUES

Calories: 330kcal
Fat: 9.3g (1.9g S.Fat)
Carbs: 53.2g
Protein: 13.1g
Sugar: 38.9g
Sodium: 237mg

METHOD

Combine the chocolate chips and non-dairy milk in a small mixing bowl. 45 seconds in the microwave Whisk everything together until it's smooth and combined.

Divide the yoghurt, fresh fruit, and peanuts among four bowls. Drizzle with chocolate sauce and top with maple syrup if you like your yoghurt sweeter.

RECIPE NOTES

Instead of plain yoghurt, use vanilla or a fruity non-dairy yoghurt to make this more dessert-like.

RECOVERY SMOOTHIE

SERVES 2 SMOOTHIES

2 cups (400 g) sliced frozen bananas

4 pitted dates (65 g)

3 tbsp. (30 g) cocoa powder

2 tbsp. (23 g) hemp seeds

1/2 tsp. ground cinnamon

Pinch of salt

1 cup (235 ml) coconut water Ice (optional)

NUTRITIONAL VALUES

Calories: 307kcal
Fat: 8.7g (1.4g S.Fat)
Carbs: 57.1g
Protein: 9.4g
Sugar: 32.2g
Sodium: 207mg

METHOD

In a blender, combine all of the ingredients and puree until completely smooth. If you want a colder smoothie, add ice while blending. Serve.

RECIPE NOTES

If your dates appear tough or dry, soak them for 10 minutes in hot water before draining. This should allow your blender to rest for a while!

CREAMY BERRY-FULL POLENTA

SERVES 4 PORTIONS

2 cups (470 ml) unsweetened non-dairy milk

1 cup (235 ml) water

1 cup (140 g) polenta grits

1/4 cup (60 ml) maple syrup

Pinch of salt

1 cup (145 g) fresh blueberries

1 cup (140 g) fresh blackberries

2 tbsp. (30 ml) water

1/4 cup (60 ml) Simple Cashew Cream (optional)

NUTRITIONAL VALUES

Calories: 273kcal
Fat: 1.6g (0g S.Fat)
Carbs: 61.6g
Protein: 3.7g
Sugar: 25.7g
Sodium: 94mg

METHOD

Bring the non-dairy milk and water to a boil in a large pot over medium-high heat. Adjust the heat to medium- low and stir in the polenta grits. Cook for 18 to 20 minutes, covered but vented, stirring occasionally, or until the polenta is creamy. Add the maple syrup and season with salt to taste. Keep warm in the oven until ready to serve.

Warm the blueberries, blackberries, and water in a small saucepan over medium heat while the polenta is cooking. Bring to a boil, then reduce to a medium-low heat and cook for 10 minutes, or until the berries begin to break down. If the berries aren't breaking apart, lightly mash them.

Divide the creamy polenta among four bowls and top with some of the berry mixture. If using, spoon 1 tbsp (15 mL) Simple Cashew Cream on top of each bowl and serve warm.

RECIPE NOTES

If you don't have fresh berries, frozen will suffice. Because they retain more water, you may need to cook them for a longer period of time.

ENERGY BALLS WITH CHOCO POPS

SERVES 10 POPS

1 1/2 tbsp. (20 g) coconut oil

1/2 cup (15g) crunchy vegan chocolate cereal

1/2 cup (100 g) date paste (from a health food store)

1/2 cup (50 g) ground hazelnuts

1/2 cup (50 g) ground almonds

1 oz. (30 g) shredded coconut

NUTRITIONAL VALUES

Calories: 69kcal
Fat: 6g (2.8g S.Fat) Carbs: 3.5g
Protein: 1g
Sugar: 0.3g
Sodium: 1mg

METHOD

In a small saucepan over low heat, heat the oil. Crush the chocolate cereal slightly and combine it with the oil, date paste, hazelnuts, and almonds to make an even mixture that can be easily shaped.

On a plate, spread the coconut. Form 10 balls from the date and nut mixture and roll them in the coconut, gently pressing it in to adhere. Refrigerate the energy balls for 1–2 hours.

SUPER CRUNCHY ALMOND NUT BALLS

SERVES 10 BALLS

3/4 cup (85g) slivered almonds

5 1/2 oz. (150 g) firm vegan nougat

1 oz. (30 g) hazelnut brittle

2 3/4 oz. (80 g) vegan dark chocolate

1/2 tbsp. coconut oil

NUTRITIONAL VALUES

Calories: 149kcal
Fat: 7.3g (2g S.Fat)
Carbs: 18.9g
Protein: 3.9g
Sugar: 9.7g
Sodium: 33mg

METHOD

In a dry pan, toast the almonds until golden brown. Simultaneously, warm the nougat in a heatproof bowl over a saucepan of simmering water. In a small bowl, finely crumble the toasted almonds and combine with the crumbled brittle. Work them into the nougat until evenly distributed, then chill for 20 minutes.

Form the nougat mixture into 10 balls as soon as it is firm but still malleable. Allow the balls to chill for another 20 minutes to firm up. In a heatproof bowl set over a saucepan of simmering water, melt the dark chocolate with the oil. Dip each ball into the chocolate with a fork, then place on a cooling rack. Put them in the fridge right away and keep them there until you're ready to eat or pack them.

BROCCOLI CAKES WITH MANGO & AVOCADO SALSA

SERVES 2 SNACK PORTIONS (8 CAKES)

FOR THE SALSA

2 tomatoes

1/2 small mango

1/2 small avocado

1 small red chile

1 small red onion

1 tbsp. finely chopped cilantro leaves

1 tbsp. lime juice

1 tsp. agave syrup

1/2 tsp. sea salt

FOR THE CAKES

1 cup (100 g) chopped broccoli

1 small red onion

1 tbsp. finely chopped cilantro leaves

3 tbsp. chickpea flour

pinch of curry powder

pinch of ground cumin

pinch of ground ginger

pinch of chili powder

1/2 tsp. sea salt

pinch of freshly ground black pepper

1 tbsp. ground linseed

5 tbsp. olive oil

NUTRITIONAL VALUES

Calories: 155kcal
Fat: 12.1g (1.9g S.Fat)
Carbs: 12.7g
Protein: 2.4g
Sugar: 5.3g
Sodium: 138mg

METHOD

To make the salsa, cut the tomatoes in half, remove the stalks and seeds, and finely chop. Remove the stones from the mango and avocado before chopping finely. Remove the seeds from the chilli and cut it into short, thin strips. Peel and finely chop the onion. In a mixing bowl, combine the prepared ingredients with the cilantro. To taste, add the lime juice, agave syrup, and salt. Refrigerate the salsa for 12 hours to allow it to infuse.

Wash the broccoli and peel and chop the onion for the cakes. Put the avocado and cilantro leaves in a food processor and puree until smooth, then decant into a bowl.

In a mixing bowl, combine the chickpea flour, spices, salt, pepper, and linseed with a balloon whisk. Combine the dry mixture and the broccoli mixture with your hands until you have a firm consistency. Divide the batter into 8 equal parts and shape each into a small, flat cake.

Heat the oil in a pan over medium heat and fry the cakes on both sides until golden brown. Separately package the broccoli cakes and the salsa. These are delicious both warm and cold.

EGGPLANT ROLLMOPS

SERVES 2 TO 3 SNACK PORTIONS (3 TO 10 ROLLS)

FOR THE MARINADE

3/4 cup (175 ml) white wine vinegar

3 tbsp. golden granulated sugar

1 tbsp. sea salt

6–8 juniper berries

black peppercorns (optional)

3–4 bay leaves

FOR THE ROLLMOPS

2 eggplants

sea salt

1 onion

3 pickles

1 tbsp. medium-strength mustard, such as Dijon

1 tsp. sea salt

1 tsp. freshly ground pepper

NUTRITIONAL VALUES

Calories: 197kcal
Fat: 2.9g (0.4g S.Fat)
Carbs: 37.7g
Protein: 6.9g
Sugar: 22g
Sodium: 2803mg

METHOD

Bring 2 cups (500ml) water to a boil in a saucepan with the vinegar, sugar, salt, juniper, and peppercorns to taste (if using), and bay leaves, then remove from the heat and set aside.

Trim the eggplant stalks for the rollmops. Cut into 1/4– 1/2in (5mm–1cm) thick slices lengthwise. Both sides of the slices should be salted. Place them on a thick layer of paper towels and weigh them down with a cutting board for 10 minutes to remove the liquid.

In a large saucepan, bring some generously salted water to a boil and cook the eggplant pieces for 5 minutes over medium heat. Using a slotted spoon, remove the slices from the water and set aside to drain. Peel and cut the onion into thin strips. Similarly, cut the pickles into strips.

Spread mustard on the eggplant slices, season with 1 teaspoon more sea salt and pepper, and top with pickle and onion strips. Roll each one up and secure with a toothpick. In a large jar, layer the rollmops. Cover with the warm marinade and set aside for 2–3 days to infuse.

SPICED NUTS

SERVES 5 1/2 CUPS

1/2 cups cashews

1 1/2 cups almonds

1 1/2 cups pecans

1 cup peanuts

1/4 cup coconut sugar (or brown sugar)

3 tbsp. coconut oil, melted

3 tbsp. maple syrup

1 tbsp. lemon juice

1 tbsp. chili powder

2 tsp. ground cumin

1 tsp. ground cinnamon

Pinch of cayenne pepper

Flaky sea salt or kosher salt to taste

NUTRITIONAL VALUES

Calories: 789kcal
Fat: 69.7g (12.9g S.Fat)
Carbs: 35.5g
Protein: 18.4g
Sugar: 18.3g
Sodium: 86mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment paper or a silicone baking mat.

In a large mixing bowl, combine the cashews, almonds, pecans, and peanuts. Combine the coconut sugar, coconut oil, maple syrup, lemon juice, chili powder, cumin, cinnamon, and cayenne pepper in a small mixing bowl. Toss the nuts in the dressing until well combined. Spread the nuts out on the baking sheet and season with salt.

Bake for 18 to 20 minutes, or until the nuts are golden brown and glazed, stirring twice with a spatula. Allow them to cool completely before placing them in small paper bags, jars, or a large airtight container. The nuts will keep for 4 to 5 days at room temperature.

CARAMEL CASHEW GRANOLA

SERVES 14 CUPS

10 Medjool dates, pitted

1/2 cup non-dairy milk (soy-free if necessary)

2 tbsp. maple syrup

2 tbsp. melted coconut oil

2 tsp. vanilla extract

1/2 tsp. salt

2 1/2 cups rolled oats (certified gluten-free if necessary)

2 1/2 cups puffed rice (or puffed millet)

1 cup buckwheat groats (kasha)

1 1/2 cups chopped cashews (raw or toasted)

1/2 cup hemp seeds

2 tbsp. flax meal

2 tsp. ground cinnamon

3 tbsp. coconut sugar (or brown sugar)

NUTRITIONAL VALUES

Calories: 542kcal
Fat: 28g (5.7g S.Fat)
Carbs: 66.9g
Protein: 12.6g
Sugar: 28.4g
Sodium: 116mg

METHOD

Position two racks in the oven near the center. Preheat the oven to 275°F (140°C, or gas mark 1). Line two baking sheets with parchment paper or silicone baking mats.

In a food processor or high-speed blender, combine the dates, milk, maple syrup, coconut oil, vanilla, and salt and process until smooth, pausing to scrape the sides as needed. Place aside.

Combine the oats, puffed rice, buckwheat groats, cashews, hemp seeds, flax meal, and cinnamon in a large mixing bowl. Stir in the date mixture until well combined. Sprinkle the sugar over the granola and mix it in gently.

Bake the granola for 20 minutes, spread out on two baking sheets. Bake for another 20 minutes, or until crisp and golden, switching the sheets and placing the bottom sheet on the upper rack and the top sheet on the lower rack. Allow to cool completely before crumbling and transferring to airtight containers or gift jars. The granola will keep for about 2 weeks at room temperature.

VARIATION

Increase the sugar to 1/3 cup for a sweeter granola.

SOBA NOODLE SUMMER ROLLS

SERVES 5 ROLLS

FOR THE ROLLS

5 1/2 oz. (150 g) tofu

1 heaped tbsp. red Thai curry paste

1 tbsp. orange juice

about 2 tbsp. olive oil

sea salt

freshly ground black pepper

1 3/4oz. (50 g) green tea soba noodles

(or regular soba noodles)

1/4 cucumber

1 carrot

small bunch of cilantro

5 spring roll wrappers,

FOR THE DIP

2 level tbsp. crunchy peanut butter

1 tbsp. soy sauce

1 1/2 tbsp. sesame oil

1 tsp. agave syrup

1 tsp. sesame seeds

1 tsp. cilantro leaves

NUTRITIONAL VALUES

Calories: 678kcal
Fat: 52.7g (9g S.Fat)
Carbs: 30.7g
Protein: 22.6g
Sugar: 7.7g
Sodium: 1115mg

METHOD

Tofu should be drained and thoroughly dried with paper towels. Cut the sticks into sticks and place them in a flat dish. In a small mixing bowl, combine the curry paste and orange juice. Pour evenly over the tofu sticks, cover, and place in the fridge for 12 hours to marinate. Allow the tofu to drain completely. In a pan, heat the oil and brown the sticks on all sides over high heat. Drain on paper towels and season with salt and pepper to taste. Allow to cool.

Meanwhile, boil the soba noodles in salted water for 6 minutes, or according to package directions, then drain in a strainer and plunge into cold water to stop the cooking. Drain once more. Peel and cut the cucumber and carrot into fine sticks. Take the cilantro leaves and set them aside.

Soak 1 spring roll wrapper in very warm water for 1–2 minutes in a flat dish. Spread this out on a clean work surface with care. Spread one-fifth of the vegetables in the centre of the sheet, followed by one-fifth of the soba noodles, one-fifth of the tofu sticks, and some cilantro leaves. Fold the rice paper's left and right edges over the filling's ends. Roll the package up from the bottom by pulling the lower edge upward. Repeat with the remaining 4 sheets and filling ingredients.

To make the dip, combine the peanut butter, soy sauce, oil, and agave syrup in a mixing bowl. Toast the sesame seeds in a dry pan, then crush them slightly with a mortar and pestle before stirring the majority of them into the dip. Serve with the remaining sesame seeds and cilantro leaves as garnish. Separately pack the rolls and dip to take with you.

SMOKED TOFU & CRUNCHY VEGGIE SUSHI

SERVES 3 TO 4 SNACK PORTIONS

FOR THE SUSHI ROLLS

1/2 cup (125 g) sushi rice

1/4 cucumber

1 small parsnip

1 3/4oz. (50 g) smoked tofu

1/4 avocado

2 1/2 tsp. rice vinegar

1/2 tbsp. granulated sugar

1/4 tsp. sea salt

1/2 tbsp. canola oil

1/2 tbsp. soy sauce

3 nori sheets

wasabi paste

TO SERVE

soy sauce

sweet chili sauce

SPECIAL EQUIPMENT

bamboo mat, for rolling (from an Asian grocery store)

NUTRITIONAL VALUES

Calories: 200kcal
Fat: 6.2g (0.7g S.Fat)
Carbs: 29.1g
Protein: 5.8g
Sugar: 4.1g
Sodium: 362mg

METHOD

In a strainer, rinse the rice under cold running water until the water runs clear. Allow it to drain completely. Transfer to a saucepan, cover with cold water, bring to a boil, cover, and simmer for about 15 minutes over low heat. Turn off the heat and set aside for 15 minutes to allow the rice to swell.

Meanwhile, peel the cucumber and parsnip and cut them into thin strips. Using a sharp knife, cut the smoked tofu into thin strips. With a spoon, carefully scoop out the flesh of the avocado in a single piece and slice into strips.

In a mixing bowl, combine the vinegar, sugar, and salt. Combine the sweetened vinegar with the still-warm rice and set aside to cool. In a pan, heat the oil and briefly brown the smoked tofu and parsnip over medium heat. Pour in the soy sauce.

1 nori sheet should be laid out on a bamboo mat. Spread out half of the rice so that it is about 1/4in (5mm) thick and make a dip with your thumb down the centre. Fill the bottom half of the dip with wasabi paste. Half of the cucumber, parsnip, smoked tofu, and avocado should be evenly distributed throughout the dip. Roll it up carefully, gently press it together, and brush it with a little water. Repeat with the remaining fillings and the second nori sheet. Using a very sharp, dampened knife, cut the rolls into pieces. Separately package the mini sushi rolls and dipping sauces to take with you.

CARROT HEART SUSHI

SERVES 2 TO 3 SNACK PORTIONS

FOR THE SUSHI ROLES

1/2 cup (125 g) sushi rice

2 carrots

sea salt

1 1/2 tbsp. rice vinegar

1 1/2 tsp. rice syrup, or sugar

2 nori sheets (see Tip, below)

toasted sesame seeds, for sprinkling (optional)

TO SERVE

soy sauce

wasabi

pickled sushi ginger

SPECIAL EQUIPMENT

bamboo mat, for rolling (from an Asian grocery store)

NUTRITIONAL VALUES

Calories: 146kcal
Fat: 0.3g (0.1g S.Fat)
Carbs: 29.2g
Protein: 3.5g
Sugar: 2.3g
Sodium: 528mg

METHOD

In a strainer, rinse the rice under cold running water until the water runs clear. Allow it to drain completely. Transfer to a saucepan, cover with cold water, bring to a boil, cover, and simmer for about 15 minutes over low heat. Turn off the heat and set aside for 15 minutes to allow the rice to swell.

In the meantime, peel the carrots. Cut down the length of the carrots on both sides toward a central point so that each carrot is teardrop shaped. Cut a notch centrally down the length of each carrot along the curved broad edges. Finally, carve out a curve on each side. You want to sculpt carrots with heart-shaped cross-sections. Cook the carrots in salted water for 5–10 minutes, or until they are al dente.

Combine the vinegar, syrup or sugar, and 3/4 teaspoon salt in a mixing bowl. Combine the sweetened vinegar with the still-warm rice and set aside to cool. Allow the carrots to drain before patting them dry.

1 nori sheet should be laid out on a bamboo mat. Spread half of the rice on the sheet with moistened fingers, leaving a 3/4in (2cm) border along the upper edge. Place 1 carrot on the lower edge of the sheet and carefully roll it up. Brush the wet nori strip with water and press it down. Repeat with the second sheet of nori and the remaining rice and carrot. Using a very sharp, dampened knife, cut the rolls into pieces and sprinkle with sesame seeds (if using). Separately pack the sushi, soy sauce, wasabi, and ginger for travel.