SPICY QUINOA CHILI

SERVES 2 LARGE PORTIONS

1/2 cup (100 g) quinoa

1 cup (250ml) vegetable stock

1/2 green pepper

1 red chile

1 small onion

1 garlic clove

1 1/2 tbsp. olive oil

2 1/2 tbsp. tomato purée

14 oz. (400 g) can have chopped tomatoes

1 cup (140 g) sweetcorn

7oz. (200 g) kidney beans

1 tbsp. lime juice

pinch of sea salt

pinch of freshly ground white pepper

1 tsp. chili powder, or to taste

pinch of dried oregano

pinch of ground cumin

1 tsp. maple syrup

NUTRITIONAL VALUES

Calories: 736kcal
Fat: 15.9g (2.2g S.Fat)
Carbs: 122.2g
Protein: 34.2g
Sugar: 15.5g
Sodium: 199mg

METHOD

In a strainer, rinse the quinoa until the water runs clear, then cook it in the simmering stock for about 15 minutes, or according to the package directions. Set aside after draining in a strainer and rinsing with cold water. Remove the seeds from the pepper and chile by cutting them in half lengthwise. Chop the pepper into bite-sized cubes and the chile finely. Peel and finely chop the onion and garlic.

In a large skillet, heat the oil and sauté the pepper, chile, onion, and garlic over medium heat. Sauté the tomato purée with the other ingredients for a few minutes. Cook for 5 minutes after adding the tomatoes.

In a strainer, drain the sweetcorn and beans, rinse with cold water, and fold into the sauce with the quinoa. Allow everything to simmer for another 5 minutes. To taste, season with lime juice, salt, pepper, chilli powder, oregano, cumin, and maple syrup. Allow to cool, chill, and reheat briefly before serving.

GRANDMA’S PEARL BARLEY STEW

SERVES 2 LARGE PORTIONS

2 carrots

1 small piece of celeriac

10 oz. (300 g) waxy potatoes

1 leek

2 tbsp. oil

1/2 cup (100 g) pearl barley

4 1/4 cups (1 litre) vegetable stock

2–3 sprigs of lovage, or parsley or celery leaves if you can’t find lovage

7oz. (200 g) smoked tofu

sea salt

freshly ground black pepper

NUTRITIONAL VALUES

Calories: 563kcal
Fat: 19.5g (2.8g S.Fat)
Carbs: 82.8g
Protein: 19.2g
Sugar: 8.7g
Sodium: 445mg

METHOD

Peel the carrots, then cut them in half lengthwise and slice them. Peel and cut the celeriac and potatoes into bite-size cubes. Wash the leek thoroughly and remove the root and outer leaves. Cut into rings.

In a pan, heat 1 tablespoon of the oil and sauté the carrots, celeriac, potatoes, and leek. Continue to sauté for a few minutes after adding the pearl barley. Pour in the vegetable stock and top with the lovage. Cook everything for 40 minutes on medium heat. Stir occasionally to ensure there is enough liquid, adding water if necessary.

Meanwhile, cut the tofu into rough cubes. In a pan, heat the remaining 1 tablespoon of oil and sauté the tofu over medium heat until golden brown on all sides.

Stir in the tofu after removing the lovage from the stew. Season with salt and pepper to taste. Allow to cool before chilling. Before serving, reheat briefly.

CARROT CREAM SOUP

SERVES 2 LARGE OR 4 SMALL PORTION

6 carrots, about 1 lb. 2oz. (500 g) in total

1/2 medium parsnip

1/2 medium sweet potato

1/2 in (1.5cm) piece of fresh ginger

2 cups (500ml) vegetable stock

1⁄2 tsp. sea salt

pinch of freshly ground white pepper

pinch of ground coriander

pinch of freshly ground nutmeg

2 tsp. sesame seeds

4 tbsp. (50 g) vegan sour cream

NUTRITIONAL VALUES

Calories: 134kcal
Fat: 4g (2.8g S.Fat)
Carbs: 23.3g
Protein: 2.6g
Sugar: 9.8g
Sodium: 351mg

METHOD

Peel and thinly slice the carrots, then peel and chop the parsnip and sweet potato into 1/2in (1cm) cubes. Peel and finely chop the ginger. In a saucepan, bring the stock to a boil, then add the carrots, parsnip, sweet potato, and ginger, cover, and cook for about 20 minutes, or until soft.

Remove a few carrot slices from the pan and set aside if desired. Purée the remaining vegetables in the stock with a handheld blender. Then add the reserved carrot slices back to the pan. Season the soup with salt, pepper, coriander, and nutmeg to taste, then set aside to cool before chilling.

In a dry pan, toast the sesame seeds. If desired, stir the sesame seeds into the soup before transporting.

Separately pack the sour cream to take with you. To serve, heat the soup briefly, then top with sesame seeds (if you haven't already) and a spoonful of sour cream.

BROCCOLI CREAM SOUP

SERVES 2 LARGE OR 4 SMALL PORTIONS

1 lb. 2oz. (500 g) broccoli

1 small onion

1 tbsp. canola oil

1/2 tbsp. vegan margarine

1 tbsp. all-purpose flour

1 1/2 tbsp. white wine

2 cups (500ml) vegetable stock

1/2 cup (100 g) oat cream, or other plant-based cream

1⁄2 tsp. sea salt

pinch of freshly ground white pepper

pinch of freshly ground nutmeg

2 tsp. slivered almonds

NUTRITIONAL VALUES

Calories: 188kcal
Fat: 7.8g (1.3g S.Fat)
Carbs: 27.6g
Protein: 4.4g
Sugar: 11.1g
Sodium: 424mg

METHOD

Remove the broccoli stalk, then split it into florets and cut them into equal-sized pieces. The onion should be peeled and finely chopped. In a large, high-sided pan, heat the oil and sauté the onion over medium heat. Sauté the margarine and broccoli for about 2 minutes, or until the flour has combined with the other ingredients (it must not brown). Deglaze the pan with the wine, then slowly pour in the stock, stirring constantly. Pour in the cream and continue to cook for 5–10 minutes, or until the broccoli is tender. Purée the soup with a handheld blender and season with salt, pepper, and nutmeg to taste.

In a dry pan, toast the slivered almonds. To serve, heat the soup briefly before scattering the almonds on top, or simply stir them into the soup before transporting.

SQUASH SOUP WITH CARAMELIZED GINGER

SERVES 2 LARGE OR 4 SMALL PORTIONS

2 potatoes

1 onion

1 garlic clove

1 1/4 inch (3 cm) piece of fresh ginger

1 small Hokkaido squash, about 1 lb. 2 oz. (500 g) in total

oil, for frying

2 1/2 cups (600 ml) hot vegetable stock

1/2 cup (100 ml) coconut milk

1/2 tsp. sea salt

pinch of freshly ground black pepper

pinch of freshly ground nutmeg pinch of ground cinnamon

1/4 cup (40 g) brown sugar

2 tsp. vegan sour cream

3 tbsp. roughly chopped flat-leaf parsley leaves

NUTRITIONAL VALUES

Calories: 305kcal
Fat: 18.7g (8.6g S.Fat)
Carbs: 34.1g
Protein: 3.6g
Sugar: 13.4g
Sodium: 256mg

METHOD

Peel and coarsely chop the potatoes, onion, garlic, and about one-third of the ginger. Remove the soft centre and seeds from the squash and cut it in half. Chop the squash coarsely, including the skin. In a pan, heat the oil and sauté all the chopped ingredients over medium heat. Pour in the stock and cook for about 10 minutes, or until everything is soft.

Using a handheld blender, purée the vegetable chunks in the soup. Stir in the coconut milk, salt, pepper, nutmeg, and cinnamon and continue to cook for 5–10 minutes on low heat.

Meanwhile, melt the sugar in a heavy-bottomed saucepan over medium heat without stirring. Peel the remaining ginger, cut it into julienne strips, and caramelise them in the sugar. Remove from the heat and set aside to cool.

Allow the soup to cool before chilling. Separately package the soup, ginger strips, sour cream, and parsley. To serve, briefly warm the soup, stir in a spoonful of sour cream, and top with parsley and ginger strips.

GAZPACHO

SERVES 1 LARGE OR 2 SMALL PORTIONS

3 thick slices of white bread

ripe tomatoes, about 1 lb. 2oz.(500g)

1 small onion

1 garlic clove (optional)

1/2 inch (1.5cm) piece of fresh ginger

1 red pepper

1/2 cucumber

1 cup (250ml) tomato juice

1 tbsp. lime juice

2 1⁄2 tbsp. olive oil, plus extra if needed

1 tbsp. red wine vinegar

1 tsp. sweet smoked paprika

1/2 tsp. sea salt

freshly ground black pepper pinch of sugar

1 tbsp. finely chopped basil leaves

NUTRITIONAL VALUES

Calories: 817kcal
Fat: 75.2g (10.8g S.Fat)
Carbs: 41.1g
Protein: 7.4g
Sugar: 22.1g
Sodium: 913mg

METHOD

Remove the crusts from the white bread and cut it into rough cubes. Soak in lukewarm water. Cut an x in the base of each tomato, place it in a bowl, pour boiling water over it, and then blanch in iced water to cool it down. The skins should simply peel off. Peel, quarter, and remove the core and seeds. Peel and finely chop the onion, garlic (if using), and ginger.

Remove the core and seeds from the pepper by cutting it in half lengthwise. Peel the cucumber and cut it in half lengthwise, removing the core. Set aside about a quarter of the pepper and cucumber in very small cubes. Roughly chop the rest.

Squeeze out the bread cubes completely. Put the tomatoes, onion, garlic, ginger, roughly chopped vegetables, tomato juice, lime juice, oil, and vinegar in a food processor and puree until smooth. Season with paprika, salt, pepper, and sugar to taste. Add as much oil or water as needed to achieve the desired consistency of the soup. Allow for a 2-hour chilling period (or overnight). Separately package the soup and finely chopped vegetables, then scatter the vegetables and basil over the soup just before serving. Alternatively, simply combine everything before transporting.

NEAPOLITAN SMOOTHIE BOWL

SERVES 2 BOWLS

FOR THE CHOCOLATE LAYER

1 cup (252 g) frozen banana pieces

3 tbsp. (15 g) raw cacao powder

4 Medjool dates, pitted

Pinch of salt

1/3 cup (80 ml) water

FOR THE VANILLA LAYER

1 1/2 cups (378 g) frozen banana pieces

1/4 cup (37 g) hulled hemp seeds

3 Medjool dates, pitted

Seeds scraped from 1/2 of a vanilla bean

Pinch of salt

1/3 cup (80 ml) water

FOR THE STRAWBERRY LAYER

1 1/2 cups (382 g) frozen strawberries

3 Medjool dates, pitted

1/2 cup (120 ml) water

1 tbsp. (15 ml) lemon juice

FOR THE FINISHING TOUCHES

1/2 cup (85 g) sliced fresh strawberries

1/2 cup (75 g) sliced fresh bananas

2 tbsp. (16 g) cacao nibs

2 tbsp. (18 g) hulled hemp seeds

NUTRITIONAL VALUES

Calories: 723kcal
Fat: 18.2g (4.8g S.Fat)
Carbs: 130.4g
Protein: 18.6g
Sugar: 74.4g
Sodium: 123mg

METHOD

To make the chocolate layer: In a blender, combine all the ingredients and puree until smooth. Divide the mixture between two bowls and place in the freezer for 30 minutes to set.

To make the vanilla layer: In a blender, combine all the ingredients and puree until smooth. Divide the mixture evenly between the two bowls and place them in the freezer for 30 minutes to set (or overnight if you are prepping the night before).

To make the strawberry layer: To make the strawberry layer, combine all the ingredients in a blender and blend until smooth. Divide the mixture evenly between the two bowls.

Finishing touches: Sprinkle sliced strawberries, bananas, cacao nibs, and hemp seeds on top of each smoothie bowl. Serve right away.

RECIPE NOTES

Soak your dates in warm water for 15 minutes before making this recipe to ensure a smoother blend.

ZEBRA CREPE BOWL

SERVES 4 BOWLS

FOR THE CREPE BOWLS

1/2 cup (63 g) unbleached all- purpose flour

1 1/2 tsp. organic cane sugar

1/8 tsp. salt

1/2 cup plus

2 tbsp. (150 ml) unsweetened soy-free non-dairy milk

1 tbsp. (14 g) coconut oil, melted

1 tbsp. (15 ml) maple syrup

FOR THE FILLING

1/2 lb. (225 g) fresh strawberries, chopped

1/4 lb. (115 g) fresh blueberries

1/4 lb. (115 g) fresh blackberries

FOR THE ASSEMBLY

1 batch Chocolate Sauce

1 batch of Sweet Cashew Cream

1/4 cup (28 g) chopped pecans

NUTRITIONAL VALUES

Calories: 230kcal
Fat: 10.2g (3.8g S.Fat)
Carbs: 32.4g
Protein: 5.3g
Sugar: 12g
Sodium: 185mg

METHOD

To make the crepe bowls: Preheat the oven to 180°C/350°F. I Sift together the flour, sugar, and salt in a small bowl, then stir in the soy-free nondairy milk, melted coconut oil, and maple syrup until the batter is smooth.

For 20 minutes, place the bowl in the freezer. Grease the undersides of four small ovenproof bowls (you will use these to mould the cooked crepes). When the batter has finished setting, heat a griddle or large skillet over medium-low heat and spray with a thin layer of oil. Pour 2 tbsp. (28 mL) batter into the centre of the griddle, pick it up, and tilt the pan in circles to spread the batter out to about 7 inches (18 cm) in diameter.

Cook the crepe for 2 to 3 minutes on one side, then carefully flip it over and cook for another 2 minutes. Remove from the skillet and place it in the centre of the overturned bowl. Repeat with the remaining 3 crepes, then place the bowls on a baking sheet and bake for 10 to 12 minutes, or until the edges begin to brown. Place the baking sheet with the bowls on a cooling rack for 15 to 20 minutes to cool.

To make the filling: Toss all the berries together in a large mixing bowl.

To assemble: Remove the crepe bowls from the bowls, place them on serving plates or in larger bowls, and divide the berry mixture among them. Drizzle with Chocolate Sauce and Sweet Cashew Cream, then sprinkle with pecans and serve.

TEMPEH BACON HOLLANDAISE BOWL

SERVES 4 BOWLS

FOR THE HOLLANDAISE SAUCE

1/4 cup (30 g) chickpea flour

1 cup (235 ml) water

1/4 cup (55 g) vegan butter, melted

1 tbsp. (4 g) nutritional yeast

2 tsp. lemon juice

3/4 tsp. Indian black salt (kala namak)

1/4 tsp. ground turmeric

1/4 tsp. sea salt

FOR THE TOFU EGGS

1 package (12 oz, or 340 g) extra-firm tofu, drained

2 tsp. nutritional yeast

1/4 tsp. Indian black salt (kala namak)

Pinch each of salt and freshly ground black pepper

1 1/2 tsp. coconut oil

FOR THE ASSEMBLY

1/2 lb. (225 g) asparagus spears, cut in half with woody stems removed

Salt and freshly ground black pepper, to taste

2 cups (40 g) packed baby arugula

1 batch of Tempting Tempeh Bacon

1/2 lb. (225 g) tomatoes, sliced into wedges

NUTRITIONAL VALUES

Calories: 250kcal
Fat: 13.7g (1.7g S.Fat)
Carbs: 19.5g
Protein: 18.2g
Sugar: 4g
Sodium: 154mg

METHOD

To make the hollandaise sauce: In a blender, combine all the ingredients and puree until smooth. Transfer the sauce to a large sauté pan and heat over medium-low heat, whisking frequently. Cook, whisking constantly, until the sauce thickens and is no longer grainy from the chickpea flour. Reduce the heat to low to keep the dish warm until ready to serve.

To make the tofu eggs: Tofu should be cut in half lengthwise and then into 8 triangles. In a small mixing bowl, combine the nutritional yeast, Indian black salt, regular salt, and black pepper. This mixture should be applied to both sides of the tofu.

Warm the coconut oil in a large saucepan over medium heat. When the pan is hot, add the tofu triangles and brown them on both sides for 5 minutes. Reduce the heat to medium-low and place the tofu on one side of the pan.

To assemble: Cook for 5 to 6 minutes, stirring occasionally, on the other side of the hot pan with the asparagus pieces. Season the asparagus with salt and pepper and divide it among four bowls.

Fill each bowl with 2 pieces of tofu and 1/2 cup (10 g) arugula. Divide the Tempting Tempeh Bacon and tomatoes between the bowls and top with hollandaise sauce. Serve right away.

BISCUIT NACHO BOWL

SERVES

FOR THE BISCUITS

1 1/2cups (188 g) unbleached all- purpose flour

1 cup (120 g) whole wheat pastry flour

1 tbsp. (14 g) baking powder

1 tsp. ground cumin

1 1/2 tsp. salt

1/2 tsp. chili powder

1/4 tsp. freshly ground black pepper

2/3 cup (150 g) refined coconut oil

3 tbsp. (30 g) diced white onion

7 oz. (200 ml) unsweetened soy-free non-dairy milk

Cooking oil spray

FOR THE CHEEZE SAUCE

1 batch of Cheesy Cheddar Sauce

1/4 cup (60 ml) pickled jalapeño juice (the liquid from the pickled jalapeños)

2 tbsp. (18 g) diced pickled jalapeños

1/2 tsp. smoked paprika

1/4 tsp. cayenne pepper

FOR THE ASSEMBLY

1/4 cup (35 g) sliced black olives

1/4 cup (23 g) sliced fresh jalapeños

1/4 cup (60 g) Silky Sour Cream

1/4 cup (56 g) Simple Guacamole

1/4 cup (65 g) Roasted Chipotle Salsa

2 tbsp. (12 g) diced scallions

NUTRITIONAL VALUES

Calories: 760kcal
Fat: 47.8g (38.1g S.Fat)
Carbs: 67.1g
Protein: 11.2g
Sugar: 4.5g
Sodium: 1246mg

METHOD

To make the biscuits: Preheat the oven to 230°C/450°F and line a baking sheet with parchment paper.

Sift together the all-purpose flour, pastry flour, baking powder, cumin, salt, chilli powder, and black pepper in a large mixing bowl. Cut the coconut oil into the flour with a pastry cutter until it is crumbly. Fold in the onion and soy-free nondairy milk until everything is combined. Avoid overmixing.

Flour your work surface and roll out the dough to 1 inch (2.5 cm) thickness. Cut the dough into 8 biscuits with a biscuit cutter and place them on a baking sheet. Coat them lightly with cooking spray and bake for 12 to 13 minutes, or until the tops are golden.

To make the cheese sauce: Combine the Cheesy Cheddar Sauce, pickled jalapeno juice, pickled jalapenos, smoked paprika, and cayenne in a small pot over medium-low heat. Bring to a simmer, stirring occasionally, and then reduce to a low heat to keep warm.

To assemble: Each biscuit should be cut in half. Fill each serving bowl with 4 biscuit halves, cover with nacho cheese sauce, and top with your choice of black olives, jalapenos, Silky Sour Cream, Simple Guacamole, Roasted Chipotle Salsa, and diced scallions. Serve immediately.

RECIPE NOTES

Remove the Silky Sour Cream from the recipe to make it soy-free.

FRUIT STUFFED SWEET POTATO

SERVES 4 PORTIONS

FOR THE STUFFED SWEET POTATOES

4 sweet potatoes (1/2 lb. or 225 g each)

1/2 lb. (225 g) pears, cored and chopped

1/2 lb. (225 g) fresh figs, sliced in half

3 oz. (85 g) fresh cranberries (or thawed frozen)

1/2 cup (60 g) walnuts, chopped

FOR THE MAPLE-TAHINI SAUCE

3 tbsp. (45 g) tahini

2 tbsp. (28 ml) maple syrup

1 tbsp. (15 ml) water

1 tsp. vanilla extract

Pinch of salt

NUTRITIONAL VALUES

Calories: 573kcal
Fat: 15.9g (1.5g S.Fat)
Carbs: 107.1g
Protein: 10.7g
Sugar: 50.3g
Sodium: 127mg

METHOD

To make the stuffed sweet potatoes: Preheat the oven to 190°C/375°F. Wrap each sweet potato in aluminium foil and place it on a baking sheet. Bake for 30 minutes, or until the potatoes are fork-tender.

Combine the pears, figs, cranberries, and walnuts in a large mixing bowl. Allow the potatoes to cool for 10 minutes before unwrapping them and cutting them in half lengthwise. Divide the fruit filling among the potato halves, mounding it on top. Place them on the baking sheet and return them to the oven for 15 minutes.

To make the maple-tahini sauce: In a small bowl, whisk together all the ingredients. Drizzle over the tops of the baked sweet potatoes and serve.

MINI-CINNI ROLLS WITH CASHEW CREAM CHEESE DRIZZLE

SERVES 4 PORTIONS

FOR THE MINI-CINNI ROLLS

1/2 cup (120 ml) warm water

2 1/2 tbsp. (30 g) organic cane sugar, divided

1 packet (0.25 oz., or 7 g) active dry yeast

1 1/4 cups (156 g) unbleached all- purpose flour

1/3 cup (40 g) whole wheat pastry flour

1/8 tsp. salt

2 tbsp. (28 ml) olive oil

1/2 tsp. vanilla extract

2 tbsp. (28 g) coconut oil, melted

2 tbsp. (28 ml) maple syrup

1 tbsp. (7 g) ground cinnamon

FOR THE CASHEW CREAM CHEESE DRIZZLE

1/2 cup (56 g) raw cashews

1/4 cup (60 ml) water, plus more if necessary

3 tbsp. (26 g) plain vegan yogurt

3 tbsp. (45 ml) agave nectar

1 tbsp. (14 g) coconut oil

NUTRITIONAL VALUES

Calories: 517kcal
Fat: 26.4g (11.5g S.Fat)
Carbs: 64.1g
Protein: 8.7g
Sugar: 18.4g
Sodium: 446mg

METHOD

To make the mini-cinni rolls: In a mixing bowl, combine the warm water, 1 tbsp (12 g) sugar, and the active dry yeast and set aside for 15 minutes to allow the yeast to proof.

Sift together the all-purpose flour, pastry flour, and salt in a large mixing bowl. When the yeast has bubbled up, stir in the olive oil and vanilla, then add the wet mixture to the dry mixture. Knead the dough for 3 to 5 minutes, or until it is smooth and pliable. If it's too sticky, add a little flour and knead it; if it's too dry, drizzle with oil. Form the dough into a ball, place it in an oiled bowl, cover with a towel, and set aside for 45 minutes to rise. When the dough has almost doubled in size, knead it for 1 minute before rolling it out into a 6 16 inch (15 40 cm)-thick 1/4-inch (6 mm) rectangle.

In a small bowl, combine the coconut oil, maple syrup, remaining 1 1/2 tbsp. (18 g) sugar, and cinnamon, and then spread it evenly over the dough. Roll the dough up carefully, beginning with the long side and rolling tightly, pinching the seam together and smoothing the edge out. You should end up with a roll that is approximately 18 inches (46 cm) long. To make 24 mini rolls, cut the roll into 3/4-inch (2-cm) thick slices. Grease a 5 9-inch (13 23- cm) baking dish, place the rolls cut side up in the dish, and let rise for 30 minutes, or until the baking dish is full. Preheat the oven to 180°C/350°F in the meantime. Bake the rolls for 15–17 minutes, or until the tops are golden brown. Place the baking dish on a cooling rack to cool.

To make the cashew cream cheese drizzle: In a blender, combine all the ingredients and puree until velvety smooth. If you want a sweeter drizzle, taste it and add more agave. Allow the drizzle to thicken in the refrigerator for about 10 minutes.

Serve the mini-cinnis in 4 bowls, topped with the cashew cream cheese drizzle.

SCRAMBLE BURRITO BOWL

SERVES 2 PORTIONS

FOR THE TOFU SCRAMBLE

2 tbsp. (28 ml) mild-flavoured cooking oil

1 package (12 oz., or 340 g) extra- firm tofu, drained

2 tbsp. (6 g) nutritional yeast

Pinch of ground turmeric

1/2 tsp. Indian black salt (kala namak)

Salt and freshly ground black pepper, to taste

FOR THE FAJITA VEGGIES

3/4 cup (120 g) half-moon slices of red onion

1 cup (150 g) bell pepper strips (any colour)

1/2 cup (120 g) cooked black beans

2 cups (60 g) packed baby spinach

Salt and freshly ground black pepper, to taste

FOR THE ASSEMBLY

1/4 cup (65 g) Roasted Chipotle Salsa

1/4 cup (37 g) peeled, pitted, and diced avocado

2 tbsp. (2 g) fresh cilantro

NUTRITIONAL VALUES

Calories: 351kcal
Fat: 20.4g (2.9g S.Fat)
Carbs: 25g
Protein: 23.9g
Sugar: 7.1g
Sodium: 60mg

METHOD

To make the tofu scramble and fajita veggies:

Warm the oil in a large cast-iron skillet over medium heat. When the skillet is hot, use your hands to break the tofu apart into large crumbles.

Brown the tofu for 2 to 3 minutes before turning it over to brown the other sides. On a couple of sides, you want a light brown crust.

Turn the heat down to medium-low and stir in the nutritional yeast, turmeric, and Indian black salt until the scramble is evenly coated. Season the scramble with salt and pepper and move it to one side of the skillet.

In the other half of the skillet, sauté the red onion and bell peppers until the onions are translucent. Season with salt and pepper after adding the black beans and spinach and cooking until the spinach has wilted.

To assemble: Divide the scrambled eggs and fajita vegetables between two bowls. Serve with the salsa, avocado, and cilantro on top.

LOADED POTATO BREAKFAST BOWL

SERVES 2 LARGE OR 4 SMALL PORTIONS

FOR THE POTATO HASH

2 tsp. coconut oil

1 1/2 lb. (680 g) russet potatoes, chopped

1 cup (160 g) diced white onion

1 cup (180 g) diced tomato

1/2 cup (75 g) diced red bell pepper

Salt and freshly ground black pepper, to taste

1 cup (20 g) firmly packed arugula

FOR THE MUSHROOM GRAVY

1 tbsp. (15 ml) light coconut milk, divided

1/2 cup (80 g) diced white onion

2 cloves of garlic, minced

1/2 cup (35 g) diced baby Bella mushrooms

1 tbsp. (8 g) cornstarch

3 tbsp. (12 g) nutritional yeast

1 tbsp. (15 ml) liquid aminos

Freshly ground black pepper, to taste

Vegan cheese shreds, for topping (optional)

NUTRITIONAL VALUES

Calories: 207kcal
Fat: 5.6g (3.6g S.Fat)
Carbs: 36.9g
Protein: 6.7g
Sugar: 6.3g
Sodium: 1045mg

METHOD

TO MAKE THE HASH In a large saucepan over medium-high heat, melt the coconut oil. Put the potatoes in when the pan is hot enough to make water sizzle. Cook, covered, for 15 minutes, stirring occasionally. (If you can, start your gravy now.) Add the onions to the potatoes, cover, and cook until they are translucent. Reduce the heat to medium and stir in the tomatoes and bell pepper. Continue to cook, uncovered, until the potatoes are crispy and cooked all the way through.

Season with salt and pepper to taste. Fold in the arugula just before serving to prevent it from becoming too limp.

TO MAKE THE MUSHROOM GRAVY If possible, make the gravy at the same time as the potatoes; if not, the potatoes may become mushy when reheated.

1 tbsp (15 mL) coconut milk in a medium saucepan
Bring to a simmer over medium heat. Next, add the onion and sauté for 2 minutes before stirring in the garlic. Cook until the onions are almost translucent, then add the mushrooms. Sauté until the mushrooms have darkened and shrunk in size. Sprinkle the corn starch over the onion-mushroom mixture and stir until evenly coated.

Place the contents of the saucepan, along with the remaining coconut milk, nutritional yeast, and liquid aminos, in a blender or food processor and pulse a few times for a smoother consistency.

Return the gravy to the saucepan and bring it to a boil. Reduce the heat to a low setting and allow the gravy to simmer. Stir or whisk every few minutes until the desired thickness is reached, then season with pepper.

Divide the potato hash between four bowls (don't forget to fold in the arugula first!) and top with cheese shreds and gravy, if using. Serve right away.

PEANUT BUTTER PRETZEL OATMEAL

SERVES 2 PORTIONS

1 cup (235 ml) unsweetened soy- free non-dairy milk

1/3 cup (80 ml) water

1/4 cup (65 g) peanut butter

3 tbsp. (45 ml) maple syrup

1 tsp. vanilla extract

2/3 cup (53 g) rolled oats Pinch of salt

1/2 cup (30 g) peanut butter pretzels, broken into smaller pieces

Maple syrup, for serving (optional)

NUTRITIONAL VALUES

Calories: 544kcal
Fat: 28.8g (4.5g S.Fat)
Carbs: 68.6g
Protein: 18.6g
Sugar: 35.3g
Sodium: 360mg

METHOD

Over medium heat, combine the soy-free non-dairy milk, water, peanut butter, maple syrup, vanilla, and rolled oats in a small pot. Bring to a boil, then reduce to a medium- low heat and cook for 5 minutes, stirring occasionally, until the oats are fully cooked.

Divide the oatmeal between two bowls and top with 1/4 cup (15 g) crushed peanut butter pretzels and a light drizzle of maple syrup, if using.

APPLE PIE SMOOTHIE BOWL

SERVES 2 PORTIONS

FOR THE APPLE PIE SMOOTHIE

1 1/2lb. (680 g) green apples, cored and chopped

2 frozen bananas, peeled

3 cups (90 g) packed fresh spinach

1 tsp. ground cinnamon

1 tsp. vanilla extract

Pinch of salt

2 tsp. maca powder (optional) Unsweetened non-dairy soy-free milk (optional)

FOR THE PIE TOPPING

1/4 cup (36 g) raw almonds

1/4 cup (45 g) dried dates, pitted

1/4 tsp. ground cinnamon

Pinch of salt

NUTRITIONAL VALUES

Calories: 1195kcal
Fat: 6.7g (0.6g S.Fat)
Carbs: 269.3g
Protein: 6.7g
Sugar: 81.1g
Sodium: 493mg

METHOD

TO MAKE THE SMOOTHIE In a blender, combine all the ingredients in the order listed. Firmly press the apple pieces into the pitcher, as they will produce the liquid required to purée the remaining ingredients. Blend until completely smooth. Add some soy-free non-dairy milk if you want a thinner consistency. Pour into two separate bowls and place in the freezer while you prepare the topping.

TO MAKE THE PIE TOPPING Pulse the almonds, dates, cinnamon, and salt in a food processor until they are small chunks. Serve with a shake over the top of each smoothie bowl.

CHAI WAFFLE STICK DIPPERS

SERVES 4 PORTIONS

FOR THE WAFFLE STICKS

3/4 cup (175 ml) orange juice

3/4 cup (175 ml) unsweetened non-dairy, soy-free, nut-free milk

1 tbsp. (15 ml) olive oil

1 tsp. vanilla extract

1 1/4cups (156 g) unbleached all- purpose flour

1/2 cup (40 g) rolled oats

2 tbsp. (24 g) organic cane sugar

2 tsp. baking powder

1 1/2 tsp. ground cinnamon

3/4 tsp. ground ginger

1/2 tsp. ground cardamom

1/2 tsp. ground allspice

1/2 tsp. ground cloves

FOR THE MAPLE BUTTER DIP

1/4 cup (55 g) soy-free vegan butter, melted

1/3 cup (80 ml) maple syrup

1/4 tsp. ground cinnamon

NUTRITIONAL VALUES

Calories: 415kcal
Fat: 11.7g (2.4g S.Fat)
Carbs: 70.1g
Protein: 10.6g
Sugar: 26.7g
Sodium: 352mg

METHOD

TO MAKE THE WAFFLE STICKS In a blender, combine all of the waffle ingredients and puree until smooth. Allow 10 minutes for the mixture to thicken.

Preheat a Belgian waffle maker as directed by the manufacturer. Fill with batter and bake for 10 minutes, or until the steam stops (and if you have a newer waffle maker, the light turns green). Repeat until all of the batter has been used up. If desired, keep the cooked waffles warm in a low oven while you prepare the remaining waffles.

TO MAKE THE MAPLE BUTTER DIP While the waffles are cooking, whisk together the butter, maple syrup, and cinnamon in a mixing bowl, then divide the dip among four small bowls for serving.

When the waffles are done, use a serrated knife to cut them into strips and serve with the dip.

APPLE CRANBERRY GRANOLA

SERVES 6 CUPS (580g)

2 cups (235 g) gluten-free rolled oats

1/2 cup (65 g) chopped raw almonds

1 cup (86 g) chopped dried apple rings

1/2 cup (65 g) dried cranberries

2 tbsp. (20 g) chia seeds

1/2 tsp. ground cinnamon

1/4 tsp. salt

1/3 cup (85 g) almond butter

1/3 cup (80 ml) maple syrup

1 tsp. vanilla extract

NUTRITIONAL VALUES

Calories: 287kcal
Fat: 8.5g (0.5g S.Fat)
Carbs: 47.3g
Protein: 8.2g
Sugar: 15.1g
Sodium: 100mg

METHOD

Preheat the oven to 350oF (180oC, or gas mark 4), and line a baking sheet with parchment paper. Toss together the oats, almonds, dried apple, cranberries, chia seeds, cinnamon, and salt in a large mixing bowl.

In a small mixing bowl, combine the almond butter, maple syrup, and vanilla extract. Pour the wet mixture over the dry mixture and fold together until evenly coated. Bake the granola for 10 to 12 minutes, stirring halfway through. When the granola has turned a light golden colour, it is done baking.

Allow the granola to cool for 10 minutes on a rack before breaking into smaller pieces. You can eat it immediately or store it in a jar or bag with a folded paper towel or moisture-absorbing packet. It will last for two to three weeks.

FREEZER BLACK BEAN BURRITOS

SERVES 4 BURRITOS

FOR THE RICE

1 cup (190 g) short-grain brown rice

2 cups (475 ml) water

2 tbsp. (5 g) minced fresh cilantro

2 tsp. (10 ml) lime juice

1/2 tsp. salt

FOR THE BEANS

2 cans (30 oz., or 850 g) black beans

1 1/2 tsp. ground cumin

3 cloves garlic, minced

3 bay leaves

1 tsp. salt

Pinch of cayenne pepper

FOR THE VEGGIES

1/2 cup (70 g) diced red bell pepper

1 cup (175 g) cooked corn kernels

1/2 cup (70 g) finely diced red onion

FOR THE ASSEMBLY

4 large whole wheat flour tortillas or 8 small gluten-free tortillas

2 cups (100 g) chopped romaine

1 large avocado, sliced

1 tbsp.(15 ml) hot sauce, for topping (optional)

NUTRITIONAL VALUES

Calories: 935kcal
Fat: 5.2g (0.9g S.Fat)
Carbs: 176.9g
Protein: 51.1g
Sugar: 6.7g
Sodium: 384mg

METHOD

TO MAKE THE RICE Bring the rice and water to a boil in a medium-sized saucepan or pot over medium heat. Cover with a lid, reduce to a low heat, and cook for 20 to 25 minutes, or until the rice is tender. Remove the lid to allow the rice to dry slightly before folding in the cilantro, lime juice, and salt. Set aside until you're ready to assemble the dish.

TO MAKE THE BEANS One can of beans should be drained and rinsed, and the second can should be used entirely. Combine the cumin, garlic, bay leaves, salt, and cayenne pepper in a small pot. Bring to a gentle boil over medium-low heat. Simmer, uncovered, for 15 minutes, stirring occasionally.

TO MAKE THE VEGGIES Place the bell peppers, corn, and red onions in a small bowl. Toss until well combined.

TO ASSEMBLE To soften and make the tortillas more pliable, microwave them for 30 seconds. Take the bay leaves out of the beans. Divide the rice, beans, vegetables, romaine lettuce, and avocado among the tortillas. Fold two of the tortilla's sides toward the centre, then roll the end closest to you over the filling. Continue rolling the burrito until it is completely closed. Wrap in foil and place in the freezer for later use.

To reheat, remove the foil and microwave for 2 minutes on a microwave-safe plate, then flip over and heat for another 2 minutes if necessary. You can also reheat in the oven or toaster oven by leaving the foil on and baking at 350oF (180oC, or gas mark 4) for 15 to 20 minutes, or until thoroughly cooked. Serve with hot sauce, if desired.

RECIPE NOTES

Make the rest of the burrito if you don't like the idea of warm avocado. Reheat the burrito the day before serving and serve with fresh avocado slices on the side.

BANANA NUT PROTEIN BITES

SERVES 12 BITES

1 cup (185 g) sliced bananas

1 cup (105 g) walnut halves

1 cup (130 g) roasted pepitas (shelled pumpkin seeds), divided

1/4 cup (40 g) ground flaxseed

3 Medjool dates, pitted

1/4 tsp. ground cinnamon

1/4 tsp. vanilla extract

Pinch of salt

NUTRITIONAL VALUES

Calories: 166kcal
Fat: 11.8g (1.9g S.Fat)
Carbs: 9.1g
Protein: 6.5g
Sugar: 4.7g
Sodium: 101mg

METHOD

Pulse the bananas, walnuts, 1/2 cup (65 g) pepitas, flaxseed, dates, cinnamon, vanilla, and salt in a food processor fitted with an S-blade until they form a slightly chunky dough. If you process too much, you will end up with a mushy paste.

Make approximately twenty 1-tbsp. (10 g) dough balls and place them on a baking sheet to chill for 10 minutes. Place the remaining 1/2 cup (65 g) pepitas in a small bowl and chop them into smaller pieces.

After chilling, press each ball into the pepita pieces to crust the outside of each protein bite.

Serve immediately or keep in the fridge for up to 10 days for snacking.

RECIPE NOTES

Mix 1 tbsp. (10 g) of your favourite unflavored greens powder into the mixture while processing to add a pop of colour and even more nutrition.