ROASTED BROCCOLINI AMANDINE

SERVES 4 SMALL PORTIONS

3/4 lb. (340 g) broccolini

2 tbsp. (28 ml) olive oil

3 cloves of garlic, thinly sliced

1/4 tsp. dried oregano

1/3 cup (32 g) sliced almonds

1/4 tsp. salt

Pinch of freshly ground black pepper

NUTRITIONAL VALUES

Calories: 139kcal
Fat: 11g (1.3g S.Fat)
Carbs: 8.2g
Protein: 4.2g
Sugar: 1.8g
Sodium: 177mg

METHOD

Preheat the oven to 190°C/375°F and line a baking sheet with parchment paper.

Toss the broccolini, olive oil, garlic, and oregano in a large mixing bowl, then spread the mixture out on the baking sheet in a single layer.

Bake for 10 minutes, then remove the baking sheet from the oven and sprinkle with the almond slices, salt, and pepper. Return to the oven for 5 minutes more to slightly brown the almonds. Serve immediately.

CRUDITÉ BOUQUETS

SERVES 8 PORTIONS

1 batch of Silky Sour Cream, or 1/2 of a batch Irresistible Ranch Dressing

16 strips of yellow bell pepper

12 green beans, ends trimmed and cut in half

8 radishes, tops trimmed

2 stalks of celery, cut into 8 pieces

1 carrot, cut into 8 matchsticks, or 8 baby carrots

40 fresh chives

NUTRITIONAL VALUES

Calories: 236kcal
Fat: 17.2g (1.5g S.Fat)
Carbs: 17.9g
Protein: 3.1g
Sugar: 6.9g
Sodium: 796mg

METHOD

Divide the Silky Sour Cream or Irresistible Ranch Dressing between eight 4-oz (120-ml) ramekins. Arrange the vegetables in the ramekins standing up, as if they were a pretty flower arrangement. Arrange the chives among the vegetables as you would ferns in a vase. Place in the refrigerator until ready to serve.

TIKKA CAULIFLOWER CHUNKS

SERVES 4 PORTIONS

1 cup (230 g) plain coconut milk yogurt

2 tbsp. (28 ml) lemon juice

1 tbsp. (6 g) minced fresh ginger

2 cloves of garlic, minced

1 tbsp. (6 g) minced fresh jalapeño

1 tsp. ground turmeric

1/2 tsp. ground cumin

1/2 tsp. garam masala

1/2 tsp. sea salt

Pinch of freshly ground black pepper

2 lb. (910 g) cauliflower, cut into florets

1/4 cup (54 g) coconut oil, melted

3 tbsp. (3 g) chopped fresh cilantro

NUTRITIONAL VALUES

Calories: 199kcal
Fat: 15.1g (12.8g S.Fat)
Carbs: 15.8g
Protein: 4.9g
Sugar: 6g
Sodium: 330mg

METHOD

Preheat the oven to 200°C/400°F and line a baking sheet with parchment paper.

Purée the yoghurt, lemon juice, ginger, garlic, jalapeno, turmeric, cumin, garam masala, sea salt, and pepper in a food processor or blender until mostly smooth. Toss the cauliflower florets with the sauce in a large mixing bowl until evenly coated, then spread them out on the parchment paper.

Roast the cauliflower for 20 to 25 minutes, flipping the florets halfway through to prevent one side from burning. Remove the baking sheet from the oven once the cauliflower is roasted and lightly browned and brush the florets with the melted coconut oil.

Put the cauliflower in a serving bowl, top with the cilantro, and serve with toothpicks or a serving spoon.

MEDITERRANEAN LAYER DIP

SERVES 8 PORTIONS

1/2 cup (85 g) pitted black olives

1/2 cup (85 g) pitted green olives

1 tbsp. (8 g) capers

1 tbsp. (15 ml) lemon juice

1 clove of garlic, peeled

1 tsp. nutritional yeast

1/8 tsp. freshly ground black pepper

NUTRITIONAL VALUES

Calories: 21kcal
Fat: 1.7g (0.2g S.Fat)
Carbs: 1.6g
Protein: 0.4g
Sugar: 0g
Sodium: 201mg

METHOD

TO MAKE THE RED LENTIL HUMMUS In a small pot, bring the red lentils and water to a boil over high heat. Reduce the heat to medium-low and cook the lentils for 20 minutes, or until tender. Any excess water should be drained.

Pulse the cooked lentils with the tahini, olive oil, lemon juice, cumin, garlic, and sea salt in a food processor fitted with an s-blade until very smooth. Remove the hummus and rinse the processor.

TO MAKE THE PESTO In a food processor, combine all the ingredients and pulse until mostly smooth; you may need to scrape the sides with a spatula and pulse more for an even consistency. Set aside the pesto and rinse the processor.

TO MAKE THE OLIVE TAPENADE In a food processor, combine all the ingredients and pulse until the pieces are the size of small grains; you don't want this to be as smooth as a paste.

In a glass bowl, layer the dips, beginning with the hummus, then the pesto, and finally the tapenade. Serve garnished with fresh basil leaves.

PLANTAIN TOTS CON MOJO

SERVES 4 PORTIONS

FOR THE PLANTAIN TOTS

2 lb. (910 g) green plantains, peeled

1/4 cup (56 g) coconut oil

6 tbsp. (51 g) gluten-free flour

1 tsp. sea salt

Mild-flavoured cooking oil, for frying

FOR THE MOJO SAUCE

1/4 cup (60 ml) olive oil

2 cloves of garlic, peeled

1/4 cup (60 ml) lime juice

1/8 tsp. salt

NUTRITIONAL VALUES

Calories: 709kcal
Fat: 44.3g (16.4g S.Fat)
Carbs: 85.8g
Protein: 4g
Sugar: 34.9g
Sodium: 590mg

METHOD

TO MAKE THE TOTS Grate the plantains with a food processor grater attachment or a handheld grater. Mash them with a fork or potato masher until the mixture is chunky but holds together in a bowl with the coconut oil, gluten-free flour, and sea salt.

1 inch (2.5 cm) mild-flavoured cooking oil in a cast-iron skillet, heated to 190°C/375°F Form cylinder shapes with about 1 tbsp (15 g) of the plantain mixture by pressing it together. Repeat until all of the plantain mixture is gone. Put a few tots in the hot oil at a time (you should hear it sizzle and pop when you gently drop them in).

Fry the tots for 2 minutes on one side, then flip and fry for another 2 minutes, or until browned. To absorb excess oil, place the fried tots on a plate lined with paper towels. Repeat the frying process until all of the tots are cooked.

To make the mojo sauce: In a blender, combine the olive oil, garlic, lime juice, and salt and puree until smooth. Pour the mixture into a small saucepan and heat for 2 to 3 minutes, or just long enough to soften the raw garlic.

Serve the tots in a large serving bowl and the mojo sauce in a small serving bowl right away.

WHITE BEAN BEER FONDUE

SERVES 4 PORTIONS

FOR THE FONDUE

1/4 cup (35 g) raw cashews, soaked in warm water for 30 minutes

1 can (15 oz., or 425 g) white beans, undrained

1/2 cup (120 ml) unsweetened soy- free non-dairy milk

1/2 cup (120 ml) ale or lager (gluten-free, if necessary)

1/4 cup (15 g) nutritional yeast

2 tbsp.(15 g) tapioca starch

2 cloves of garlic, peeled

2 tsp. coconut vinegar

1 tsp. apple cider vinegar

1 tsp. Dijon mustard

1 tsp. salt

FOR DIPPING

1 1/2 cups (107 g) broccoli florets

1 1/2 cups (195 g) carrot sticks

1 1/2 cups (75 g) toasted cubed bread (gluten-free, if necessary)

1 cup (150 g) cubed green apple

1 cup (60 g) pretzels (gluten-free, if necessary)

NUTRITIONAL VALUES

Calories: 625kcal
Fat: 7.5g (2g S.Fat)
Carbs: 110.6g
Protein: 33.1g
Sugar: 13.9g
Sodium: 1062mg

METHOD

TO MAKE THE FONDUE Drain and rinse the cashews before combining them with the white beans (plus the liquid from the beans), soy-free non-dairy milk, beer, nutritional yeast, tapioca starch, garlic, both vinegars, and mustard in a blender. Transfer the cheese sauce to a large saucepan after puréeing the mixture until very smooth.

Bring the mixture to a low boil over medium heat, whisking frequently to prevent the bottom from burning. The fondue will thicken, and you want it to get hot enough so that the tapioca starch dissolves completely. When the fondue is dipped into, it should leave a thick coating of sauce on the whisk or spoon. Add the salt and stir to combine.

Serve the fondue in a small slow cooker, fondue pot, or glass bowl. Arrange the broccoli, carrot sticks, toast cubes, apple, and pretzels on a serving platter and serve with skewers for dipping.

FALAFEL COLLARD CUPS

SERVES 4 PORTIONS

FOR THE BAKED FALAFEL

1/2 cup (65 g) gluten-free rolled oats

2 cans (30 oz., 850 g) chickpeas, drained and rinsed

2 tbsp. (30 ml) aquafaba (a.k.a. chickpea brine) reserved

2 cups (80 g) arugula

1/2 cup (70 g) chopped white onion

1 tbsp. (15 ml) lemon juice

2 cloves garlic, peeled

2 tsp. (1 g) dried parsley

2 tsp. (5 g) ground cumin

1 tsp. ground coriander

1 tsp. salt

1/4 tsp. paprika

1/4 tsp. black pepper

FOR THE TZATZIKI

3/4 cup (110 g) raw cashews

1/3 cup (80 ml) water

1 tbsp. (15 ml) lemon juice

1 clove garlic, peeled

1/8 tsp. dried dill

1/2 tsp. salt

3/4 cup (100 g) grated cucumber

FOR THE QUICK-PICKLED ONIONS

1/2 cup (80 g) thinly sliced red onion

1 tsp. white vinegar

1/8 tsp. salt

1/8 tsp. agave nectar

FOR ASSEMBLY

12 small collard leaves

1/2 cup (60 g) thinly sliced radishes

NUTRITIONAL VALUES

Calories: 1011kcal
Fat: 26.4g (3.8g S.Fat)
Carbs: 153.9g
Protein: 48.6g
Sugar: 26.3g
Sodium: 1523mg

METHOD

TO MAKE THE BAKED FALAFEL Preheat the oven to 375oF (190oC, or gas mark 5), and line a large baking sheet with parchment paper or a silicone baking mat. In a food processor fitted with an S-blade, pulse the oats until they resemble coarse breadcrumbs.

In a food processor, combine the chickpeas, arugula, white onions, 1 tablespoon (15 mL) aquafaba, lemon juice, garlic, parsley, cumin, coriander, salt, paprika, and black pepper. Pulse until a slightly chunky dough forms. If you process it too much, it will become a paste. Scoop 2-tbsp. (20 g) pucks onto the baking sheet, smoothing as needed. Bake for 12 minutes, then flip and bake for another 12 minutes, or until the tops are golden brown.

TO MAKE THE TZATZIKI In a blender, combine the raw cashews, water, remaining 1 tbsp (15 ml) aquafaba, lemon juice, garlic, dill, and salt while the falafel bakes. After puréeing until mostly smooth, set aside for 5 minutes to absorb moisture and soften the cashews. Blend in 1/4 cup (30 g) of the cucumber until smooth, then fold in the remaining cucumber until combined. Place in the refrigerator until ready to assemble.

TO MAKE THE QUICK-PICKLED ONIONS In a small bowl, combine the red onion, white vinegar, salt, and agave nectar. Toss everything together until it's evenly combined. Place in the refrigerator until ready to assemble.

TO ASSEMBLE Wrap the collard green leaves in a damp towel and stack them on top of each other. Microwave the leaves for 60 seconds, or until they are tender and pliable. Place 3 small collard leaves on each of 4 plates or containers, then top with 2 falafel balls. Then, serve the falafels with tzatziki, pickled onions, and radish slices. If you're packing this for lunch, keep the tzatziki on the side so the falafel doesn't turn to mush.

KALE RASPBERRY GRAIN SALAD

SERVES 4 PORTIONS

2 cups (475 ml) water

1 cup (190 g) white quinoa

1/8 tsp. salt

1 1/2 cups (240 g) fresh raspberries, divided

1/4 cup (60 ml) olive oil

2 tbsp. (30 ml) balsamic vinegar

1 tbsp. (15 ml) agave nectar

1 tbsp. (15 ml) lemon juice

1/4 tsp. poppy seeds

1 bunch Lacinato kale, chopped with stems removed

1 tbsp. (3 g) minced fresh mint

1/2 cup (70 g) sunflower seeds

NUTRITIONAL VALUES

Calories: 378kcal
Fat: 18.3g (2.4g S.Fat)
Carbs: 47.5g
Protein: 8.6g
Sugar: 11.5g
Sodium: 88mg

METHOD

In a large saucepan, combine the water, quinoa, and salt. Bring to a boil over medium heat, covered with a lid. Reduce the heat to medium-low and cook the quinoa for 15 to 18 minutes, then leave it uncovered for 3 minutes. To fluff, toss with a spoon or fork. Remove from heat and set aside to cool.

In a blender, combine 3/4 cup (120 g) raspberries, olive oil, balsamic vinegar, agave nectar, lemon juice, and poppy seeds while the quinoa is cooking. Purée until completely smooth.

When the quinoa, kale, and mint have cooled, fold them together until well combined. Divide the dressing among four 24-oz. (710 ml) jars, then layer with the remaining raspberries, sunflower seeds, and quinoa mixture. Put a tight-fitting lid on each jar. When you're ready to serve, give the jar a gentle shake to coat everything. Divide the quinoa mixture among four bowls if serving in a bowl, then top with the dressing, raspberries, and sunflower seeds.

Salads can be stored in the refrigerator for up to 5 days.

SESAME SOBA SALAD

SERVES 4 JARS

FOR THE SALAD

4 1/2 oz. (270 g) uncooked soba noodles, gluten-free if necessary

2 cups (325 g) shelled edamame, steamed

1 cup (65 g) grated carrots

1 1/2 cups (105 g) shredded red cabbage

1 1/2 cups (105 g) shredded white cabbage

2 cups (220 g) snap peas

1/4 cup (20 g) chopped scallions

1/4 cup (10 g) minced fresh cilantro

1 tsp. black sesame seeds

FOR THE SESAME DRESSING

3 tbsp. (45 g) creamy peanut butter

3 tbsp. (45 ml) sesame oil

3 tbsp. (45 g) plain non-dairy yogurt

2 tbsp. (30 ml) unseasoned rice vinegar

1 1/2 tbsp. (25 g) sriracha or similar garlic chili hot sauce

1 tbsp. (15 ml) tamari

NUTRITIONAL VALUES

Calories: 461kcal
Fat: 21g (3.2g S.Fat)
Carbs: 52g
Protein: 21.1g
Sugar: 10.8g
Sodium: 647mg

METHOD

TO MAKE THE SALAD Cook the soba noodles according to package directions until they are al dente. Set aside after rinsing with very cold water. Make the dressing while the noodles are cooking.

TO MAKE THE SESAME DRESSING In a small mixing bowl, combine the peanut butter, sesame oil, non-dairy yoghurt, rice vinegar, sriracha, and tamari. TO ASSEMBLE Divide the dressing among four 24-ounce (710-ml) jars. Then, in that order, divide the edamame, carrots, red cabbage, white cabbage, snap peas, cooked soba noodles, scallions, cilantro, and sesame seeds among the jars.

Refrigerate each jar with a tight-fitting lid. When you're ready to serve, gently shake the jar to coat everything in the dressing, then empty into a bowl. Chill before serving. Salad jars can be stored in the refrigerator for up to a week.

GRILL AND CHILL SALAD

SERVES 4 PORTIONS

FOR THE SALAD

1 lb. (455 g) summer squash, cut into 1/2-inch (12 mm) thick slices

6 oz. (170 g) radishes, halved

2 red bell peppers, stemmed, halved, and seeded

2 ears corn, shucked

4 oz. (115 g) red pearl onions, peeled

2 cans (30 oz., or 850 g) kidney beans, drained and rinsed

6 cups (265 g) packaged mixed greens

FOR THE DRESSING

5 tbsp. (75 ml) olive oil

1/4 cup (60 ml) lemon juice

1 tbsp. (5 g) nutritional yeast

1/2 tsp. dried basil

1/4 tsp. salt

NUTRITIONAL VALUES

Calories: 780kcal
Fat: 20.5g (3.1g S.Fat)
Carbs: 122.5g
Protein: 34.7g
Sugar: 22.1g
Sodium: 296mg

METHOD

TO MAKE THE SALAD
Preheat your grill to 375°F (190°C). Grill the squash, radishes, bell peppers, corn ears, and red pearl onions for 5 to 7 minutes, flipping halfway through, or until tender and grill marks appear. Take the vegetables off the grill and place them on a baking sheet. Refrigerate for 45 minutes, or until completely cold. While the dressing is chilling, proceed to the next step.

TO MAKE THE DRESSING
In a small bowl, vigorously whisk together the olive oil, lemon juice, nutritional yeast, dried basil, and salt until combined and creamy.

TO ASSEMBLE
Distribute the dressing among four 24-oz. (710 ml) jars, then top with kidney beans. Remove the corn cobs and chop the large pepper pieces. Combine them with the squash, radishes, and pearl onions in a mixing bowl. Toss until well combined. Finally, top the kidney beans with the grilled vegetable mixture and mixed greens. Put a tight-fitting lid on each jar. When you're ready to serve, gently shake the jar to coat everything in the dressing, then empty into a bowl. Chill before serving.

Salad jars can be stored in the refrigerator for up to a week.

ANTIPASTO CHOP SALAD

SERVES 4 PORTIONS

FOR THE DRESSING

6 tbsp.(90 ml) olive oil

2 tbsp.(30 ml) white vinegar

1 tbsp.(15 ml) lemon juice

1 clove garlic, minced

1/2 tsp. Italian herb blend

1/2 tsp. salt

1/8 tsp. sugar

Pinch of black pepper

FOR THE SALAD

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

1/2 lb. (225 g) chopped tomatoes

1/2 cup (60 g) chopped black or green olives

1 can (14 oz., or 400 g) quartered artichoke hearts, drained

8 oz. (225 g) cubed seitan, store- bought or homemade

7 oz. (200 g) cubed vegan white cheese

6 cups (345 g) chopped romaine

NUTRITIONAL VALUES

Calories: 875kcal
Fat: 36.8g (3.9g S.Fat)
Carbs: 112.8g
Protein: 30g
Sugar: 15.1g
Sodium: 871mg

METHOD

TO MAKE THE DRESSING Whisk together the olive oil, white vinegar, lemon juice, garlic, Italian herbs, salt, sugar, and pepper in a small bowl until emulsified.

TO MAKE THE SALAD Divide the dressing among four 24-oz. (710 ml) jars, then layer the salad ingredients in the jars, finishing with the romaine. Put a tight-fitting lid on each jar. When you're ready to serve, gently shake the jar to coat everything in the dressing, then empty into a bowl. Chill before serving.

Salad jars can be stored in the refrigerator for up to a week.

RECIPE NOTES

Instead of seitan, use 8 oz. (225 g) tempeh simmered in vegetable broth to make this recipe gluten-free. After that, drain, chill, and chop!

ASIAN CAULIFLOWER & POTATO SALAD

SERVES 1 LARGE OR 2 SMALL PORTIONS

7 oz. (200 g) new potatoes sea salt

1/2 small cauliflower

1/2 small eggplant

1 small garlic clove

1 red chile

1 3/4 oz. (50 g) cashew nuts

2 sprigs of cilantro

1 1/2 tbsp. canola oil

1/2 cup (120ml) coconut milk

pinch of freshly ground black pepper

pinch of ground cumin

pinch of ground cinnamon

pinch of ground allspice

NUTRITIONAL VALUES

Calories: 495kcal
Fat: 36.8g (15.8g S.Fat)
Carbs: 39.5g
Protein: 9.5g
Sugar: 9.5g
Sodium: 277mg

METHOD

Scrub the potatoes and cook them in salted water for 20–25 minutes with the skins on. Allow to cool slightly before peeling and cutting into thick slices.

In the meantime, separate the cauliflower into florets. Remove the stalk from the eggplant and cut it into cubes. Garlic, peeled and finely chopped Cut the chile in half lengthwise, remove the seeds, and finely chop. Toast the cashews in a dry pan until golden brown, then cool and roughly chop. Remove the cilantro leaves from the stalks and finely chop them.

In a large high-sided pan, heat the oil and sauté the garlic over medium heat. Continue to cook the cauliflower, eggplant, and chile until the vegetables are al dente. Season with salt, pepper, cumin, cinnamon, and allspice and pour in the coconut milk. Transfer the mixture to a bowl after folding in the potatoes. Allow the salad to cool completely before scattering the cashews and cilantro on top.

ARABIAN LENTIL SALAD

SERVES 1 LARGE PORTION

FOR THE SALAD

2 cups (400 g) cooked green lentils

1/2 cucumber

1 very large tomato

2 celery sticks

1/4 bunch of flat leaf parsley

1/4 bunch of mint

5 pitted dates

1 shallot

1 small garlic clove

1 tbsp. olive oil

FOR THE DRESSING

juice of 1 small lime

1 1/2 tbsp. extra virgin olive oil

1/2 tsp. sea salt

pinch of freshly ground black pepper

pinch of ground cumin

pinch of ground allspice

1 tsp. agave syrup

1/2 tsp. harissa

NUTRITIONAL VALUES

Calories: 944kcal
Fat: 20.4g (2.9g S.Fat)
Carbs: 144.8g
Protein: 51.8g
Sugar: 20.2g
Sodium: 519mg

METHOD

To make the salad, place the lentils in a colander, rinse with cold water, and drain. Peel the cucumber, then cut it in half lengthwise, remove the seeds, and cut into cubes. Quarter the tomato, remove the core and seeds, and finely chop. Thinly slice the celery. Remove the leaves from the herb stalks and finely chop. Dates should be cut into small pieces. The shallot and garlic should be peeled and finely chopped. In a pan, heat the oil and sauté the shallot over medium heat before adding the garlic. Allow the mixture to cool before combining it with the prepared ingredients in a mixing bowl.

To make the dressing, combine the lime juice, oil, salt, pepper, cumin, allspice, agave syrup, and harissa in a mixing bowl. Toss the salad in the bowl with the dressing. Allow to infuse for at least 30 minutes before tasting and adjusting seasoning with more salt and pepper if desired

INDIAN CHICKPEA & POMEGRANATE SALAD

SERVES 2 MEDIUM PORTIONS

FOR THE SALAD

1 scallion

1/2 red pepper

1/2 onion

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

1/2 pomegranate

2 1/2 cups (400 g) chickpeas

3 tbsp. pine nuts

FOR THE DRESSING

1 tbsp. soy yogurt, or other plant-based yogurt

1 tbsp. chopped mint leaves

1/2 tsp. sea salt

pinch of freshly ground white pepper

pinch of ground cumin

1/2 tsp. garam masala

pinch of sugar

NUTRITIONAL VALUES

Calories: 873kcal
Fat: 21.3g (1.9g S.Fat)
Carbs: 136.5g
Protein: 41.8g
Sugar: 30.8g
Sodium: 522mg

METHOD

Trim the scallions and slice them into fine rings to make the salad. Remove the seeds from the pepper before cutting it into thin strips. The onion and ginger should be peeled and finely chopped. Pomegranate seeds should be removed. Place the chickpeas in a colander and rinse with cold water before draining. In a mixing bowl, combine all the prepared ingredients.

To make the dressing, combine the yoghurt, mint, salt, pepper, cumin, garam masala, and sugar in a mixing bowl. Mix the dressing into the salad in the mixing bowl. In a dry pan, toast the pine nuts until golden brown. Pack the salad and pine nuts separately for travel or combine them ahead of time.

TUSCAN BEAN SALAD

SERVES 1 PORTION

1 cup (240 g) canned navy or white kidney beans

1 shallot

1 cup (60 g) sun-dried tomatoes in oil

1 1/2 tbsp. tomato purée

3 tbsp. chopped parsley leaves

1 tbsp. chopped mint leaves

1/2 tbsp. capers, rinsed

1/2 tsp. sea salt

pinch of freshly ground white pepper

pinch of dried oregano

pinch of dried basil

1 1/2 tbsp. white wine vinegar

1/2 tsp. agave syrup

NUTRITIONAL VALUES

Calories: 864kcal
Fat: 3g (0.5g S.Fat)
Carbs: 158.7g
Protein: 56.1g
Sugar: 8.1g
Sodium: 1115mg

METHOD

Drain the beans in a colander and place them in a bowl. The shallot should be peeled and finely chopped. In a small saucepan, heat 3 tablespoons oil from the sun-dried tomatoes and sauté the shallot until transparent. Cook for a few minutes after adding the tomato purée. Incorporate the shallot mixture into the beans.

Sun-dried tomatoes, cut into thin strips Fold in the parsley, mint, and capers with the beans. To taste, season with salt, pepper, oregano, basil, vinegar, and agave syrup. Allow 12 hours for the salad to infuse. Adjust the seasoning again if necessary.

MEXICAN PEPPER SALAD

SERVES 2 PORTIONS

FOR THE SALAD

3 peppers, ideally red, yellow, and green

2 beef tomatoes

1 onion

1/2 bunch of chives

1 cup (140 g) frozen sweetcorn

1/2 cup (125 g) canned kidney beans

FOR THE DIP

finely grated zest and juice of 1/2 unwaxed lime

1 tbsp. white wine vinegar

2 tbsp. extra virgin olive oil

1/2 tsp. sea salt

pinch of freshly ground black pepper

pinch of chili powder

pinch of sugar

NUTRITIONAL VALUES

Calories: 400kcal
Fat: 15g (2.2g S.Fat)
Carbs: 55.6g
Protein: 13.8g
Sugar: 6.1g
Sodium: 710mg

METHOD

To make the salad, quarter the peppers and remove the seeds before chopping into bite-sized pieces. Remove the core and seeds from the tomatoes, then cut into small cubes. The onion should be peeled and finely chopped. Finely chop the chives. Drain the sweetcorn and beans in a colander, then rinse with cold water and drain. In a mixing bowl, carefully combine all of the prepared ingredients.

To make the dressing, whisk together all the ingredients in a small bowl. Pour the dressing over the salad and gently toss to combine.

Tortilla chips and guacamole complement this perfectly.

ASIAN NOODLE SALAD

SERVES 2 LARGE PORTIONS

FOR THE SALAD

9 oz. (250 g) vegan mie noodles (from an Asian store)

sea salt

1/2 red pepper

1/2 onion

2 3/4 oz. (75g) bean sprouts

1 tbsp. canola oil

1 1/2 cups (100 g) chopped bok choy

1 tbsp. sesame seeds

2 sprigs of cilantro

FOR THE DIP

1 tbsp. peanut butter

1/2 tbsp. rice vinegar

1/2 tsp. lime juice

1 tsp. agave syrup

pinch of ground cilantro

1/2 tsp. sea salt

pinch of freshly ground white pepper

NUTRITIONAL VALUES

Calories: 237kcal
Fat: 15.7g (2.5g S.Fat)
Carbs: 20.3g
Protein: 7.1g
Sugar: 4.8g
Sodium: 315mg

METHOD

To make the salad, cook the noodles according to package directions in lightly salted water. Drain in a colander, refresh under running cold water, drain thoroughly, and set aside in a large mixing bowl. Remove the pepper's seeds and cut it into strips. Peel and thinly slice the onion. Place the bean sprouts in a strainer and rinse with cold water before draining.

In a wok, heat the oil and sauté the bok choy, pepper, and onion over medium heat. Add the bean sprouts and sauté them briefly as well—the vegetables should be crunchy. Add the vegetables to the bowl of noodles. In a dry pan, toast the sesame seeds until golden brown. Remove the leaves from the cilantro sprigs and finely chop them. Toss the salad with the sesame seeds and cilantro.

To make the dip, combine the peanut butter, vinegar, lime juice, and agave syrup in a small bowl and whisk until smooth. To taste, add the ground cilantro, salt, and pepper. Separately pack the salad and the dip to take with you. To serve, add the dip to the salad and carefully combine all the ingredients.

MACARONI “CHEESE” SALAD

SERVES 2 LARGE PORTIONS

FOR THE MACCARONI

2 1/2 cups (250 g) macaroni

sea salt

4 cherry tomatoes

1/2 bunch of scallions

1/3 cup (50 g) frozen peas

1/3 cup (50 g) frozen sweetcorn

FOR THE SAUCE

1 small, sweet potato

1 small carrot

1 small onion

1 3/4 cups (375ml) vegetable stock

1 small garlic clove (optional)

1 oz. (30 g) cashew nuts

1/2 tsp. Dijon mustard

1/2 tsp. sea salt

squeeze of lemon juice

pinch of freshly ground black pepper

1/2 tsp. sweet smoked paprika

1 1/2 tbsp. vegan margarine

NUTRITIONAL VALUES

Calories: 836kcal
Fat: 18.9g (3.2g S.Fat)
Carbs: 145g
Protein: 26.3g
Sugar: 20.2g
Sodium: 478mg

METHOD

Cook the macaroni in salted water until al dente, according to package directions. Drain in a colander, then refresh under cold running water before allowing to drain. Place aside.

Peel the sweet potato and carrot and cut them into 3/4in (2cm) cubes to make the sauce. Peel and cut the onion into quarters. Cook until the sweet potato, carrot, and onion are tender in the stock (about 10 minutes). 1 cup (250ml) of the stock should be drained and saved. Purée the garlic, sweet potato, carrots, and onion with the reserved stock, cashews, mustard, salt, lemon juice, pepper, paprika, and margarine in a food processor until smooth.

Cut the tomatoes in half. Trim and finely chop the scallions. After draining or defrosting the peas and sweetcorn, pat them dry with paper towels. Combine the macaroni, sauce, tomatoes, scallions, peas, and sweetcorn in a mixing bowl.

KALE, QUINOA, & SWEETCORN SALAD

SERVES 1 PORTION

1/3 cup (50 g) quinoa

1/2 cup (100ml) vegetable stock

1 onion

4 tbsp. extra virgin olive oil

3 cups (200 g) chopped kale

1–2 green onions, green parts only

2 tbsp. (20 g) blanched almonds

2 tsp. sesame seeds

1/2 cup (100 g) frozen sweetcorn

3 tbsp. lemon juice

1 tsp. herb or white wine vinegar

3 tbsp. sesame oil

1 tbsp. agave syrup

sea salt

freshly ground black pepper

NUTRITIONAL VALUES

Calories: 1419kcal
Fat: 109.7g (15.4g S.Fat)
Carbs: 96.3g
Protein: 21.5g
Sugar: 8.5g
Sodium: 154mg

METHOD

Rinse the quinoa in a strainer until the water runs clear, then simmer in the stock according to the package directions (usually about 15 minutes). Peel and finely chop the onion.

In a sauté pan, heat 1 tablespoon olive oil over high heat and sauté the onion for 1 minute. Continue to sauté the kale for 5 minutes. Remove any remaining liquid from the pan and set it aside to cool.

Drain the cooked quinoa into a strainer, rinse with cold water, and set aside to drain. Cut the green onions into rings. Chop the almonds roughly. Toast the sesame seeds in a dry pan until golden brown. Using a strainer, drain the sweetcorn. To make the dressing, whisk together the lemon juice, vinegar, sesame oil, remaining 3 tablespoons olive oil, and agave syrup in a mixing bowl. Season with salt and pepper to taste.

In a mixing bowl, combine the kale and onion mixture with the quinoa, green onions, almonds, sesame seeds, and sweetcorn. Stir in the dressing and taste for seasoning.

FENNEL, BANANA, & FUSILLI SALAD WITH ORANGE YOGURT DRESSING

SERVES 1 LARGE OR 2 SMALL PORTIONS

FOR THE SALAD

1 cup (100 g) fusilli pasta

sea salt

1 fennel bulb.

1 large banana

1/2 apple

FOR THE DRESSING

3/4 cup (200 g) soy yogurt, or other

plant-based yogurt

6 tbsp. orange juice

2 tbsp. extra virgin olive oil

3 tbsp. orange vinegar, or white wine or herb vinegar

1/2–1 heaped tbsp. mild curry powder

1 1/2 tsp. sea salt

1/2 tsp. freshly ground black pepper

1⁄3 cup (50 g) pine nuts

small bunch of parsley

squeeze of lemon juice

NUTRITIONAL VALUES

Calories: 516kcal
Fat: 18.4g (2.6g S.Fat)
Carbs: 84g
Protein: 13.2g
Sugar: 26.3g
Sodium: 498mg

METHOD

To make the salad, cook the fusilli in salted water according to package directions (usually 8–10 minutes). Meanwhile, remove the fennel's tough core, cut off the stalks, and finely grate the bulb. The banana should be peeled and sliced. Peel the apple, remove the core, and finely grate it. Drain the pasta in a colander and rinse with cold water to stop the cooking process, then drain once more. Incorporate the fennel, banana, and apple.

In a small bowl, combine the yoghurt, orange juice, oil, vinegar, curry powder, salt, and pepper for the dressing. In a dry pan, toast the pine nuts until golden brown, then set aside to cool. Remove the leaves from the parsley stalks and finely chop them. Toss the pasta with the dressing, pine nuts, and parsley. Add lemon juice to taste, as well as salt and pepper to taste.