BARBECUE “PULLED” JACKFRUIT SANDWICH

SERVES 2 PORTIONS

3 cups (560 g) canned green jackfruit in water or brine

2 tbsp. olive oil

sea salt

2 garlic cloves

1/2 cup (150 g) vegan barbecue sauce, plus, extra for the sandwich

freshly ground black pepper

4 slices of bread

4 lettuce leaves

1 tomato, sliced

1 small red onion, finely sliced

NUTRITIONAL VALUES

Calories: 552kcal
Fat: 15.3g (2.1g S.Fat)
Carbs: 106g
Protein: 3.3g
Sugar: 22.8g
Sodium: 1229mg

METHOD

Place the jackfruit in a colander and drain thoroughly. Rinse with cold water and drain again. Shred into rough pieces with care. In a pan, heat the oil and sauté the jackfruit for 3–4 minutes over medium heat before seasoning with salt. Peel and crush the garlic, then sauté it briefly as well. Stir in the barbecue sauce, then cover and leave to simmer for 1 hour over low heat. Every now and then, give it a good stir and, if necessary, a splash of water. Season with salt and pepper to taste, then remove from the heat and set aside for 12 hours to infuse.

Toast the sliced bread briefly under the broiler or in the toaster, then spread with a small amount of barbecue sauce. Top each piece of bread with 1 lettuce leaf. Place the tomato, onion, and jackfruit "pulled pork" on top, and drizzle with barbecue sauce. Cover with the remaining lettuce leaves and the remaining slices of bread. Wrap the sandwiches in plastic wrap to take with you.

Canned jackfruit is available in Asian grocery stores. It is critical for this recipe to use young, green jackfruit that has been preserved in water or brine rather than syrup!

HOT “CREAM CHEESE” SPRING SANDWICH

SERVES 2 PORTIONS

FOR THE CASHEWS (CREAM CHEESE)

7 oz. (200 g) cashew nuts

2 tsp. lemon juice

2 tbsp. olive oil

2 red chiles

2 tbsp. yeast flakes

1 tsp. sea salt

pinch of freshly ground black pepper

1/2 tsp. sweet smoked paprika

5 drops of chili sauce (optional)

FOR THE SANDWICHES

1/4 cucumber

1/2 bunch of radishes

1 small bunch of cress handful of salad leaves

4 slices of whole-wheat bread

NUTRITIONAL VALUES

Calories: 754kcal
Fat: 62.6g (12.5g S.Fat)
Carbs: 38g
Protein: 20.5g
Sugar: 5.6g
Sodium: 1027mg

METHOD

Soak the cashews in cold water for 12 hours before making the hot cashew "cream cheese." Drain in a strainer, then thoroughly purée in a food processor with 1/2 cup (100ml) water, lemon juice, and oil. Transfer to a mixing bowl. Cut the chiles in half lengthwise, remove the seeds, and finely chop. Stir the yeast flakes, salt, pepper, paprika, and chilli sauce (if using) into the cashew mixture until well combined.

To make the sandwiches, peel and thinly slice the cucumber and radishes. Using scissors, snip the cress. Salad leaves should be shredded into small pieces.

Toast the bread slices and spread them with the "cream cheese" mixture. Place the salad leaves between two slices of toast, then top with the sliced cucumber and radishes and sprinkle with the cress. Place the remaining toast slices on top. If desired, cut the toasts in half and store them in a tightly sealed container.

Before adding the salad to the sandwiches, dress it with vinaigrette. 1 teaspoon finely chopped shallot, 1 teaspoon white wine vinegar, 1 1/2 tablespoons extra virgin olive oil, a pinch of salt, pepper, and sugar, and 1/4 teaspoon Dijon mustard

SPICY RED LENTIL SPREAD

SERVES 1 PORTION

1⁄4 cup (50 g) red lentils

3/4 cup (150ml) vegetable stock

1/2 tsp. ground turmeric

1/2 tsp. curry powder

1/2 tsp. ground coriander

pinch of red pepper flakes

1/2 tsp. sea salt

1/2 tbsp. olive oil

2 drops of liquid smoke (optional from a delicatessen or online)

NUTRITIONAL VALUES

Calories: 248kcal
Fat: 8.2g (1.2g S.Fat)
Carbs: 32.1g
Protein: 13.2g
Sugar: 1.9g
Sodium: 1000mg

METHOD

Drain the lentils thoroughly after rinsing them in a strainer.

In a small saucepan, bring the stock to a boil, cover, and cook for 15 minutes, then set aside to cool. Purée the lentils and any remaining stock with the spices, salt, oil, and liquid smoke (if using) in a handheld blender until smooth.

Simply pack your favourite fresh bread to go with all of these spreads.

SANDWICH SPREAD

SERVES 1 JAR

1/2 cup (125ml) vegetable stock

1 onion

14 rice cakes

1 tbsp. sunflower oil

21⁄2 tbsp. tomato purée

2 tbsp. chopped chives

1/2 tsp. sea salt

pinch of freshly ground black pepper

1/2 tsp. dried marjoram

pinch of sweet smoked paprika

NUTRITIONAL VALUES

Calories: 1232kcal
Fat: 21.4g (2.8g S.Fat)
Carbs: 233g
Protein: 25.2g
Sugar: 15.6g
Sodium: 1852mg

METHOD

In a small saucepan, bring the stock to a boil. Place the onion in a bowl after peeling and finely chopping it. Combine the rice cakes, hot stock, oil, tomato purée, chives, salt, pepper, marjoram, and sweet smoked paprika in a mixing bowl.

SPICY “CREAM CHEESE” WITH PICKLES

SERVES 1 JAR

2 cups (500 g) soy yogurt

7 tbsp. (80 g) vegan sour cream

5 tbsp. (70 g) soft vegan margarine

2 tbsp. mild paprika

1/4 tbsp. hot paprika

1/2 tsp. garlic powder

1 tsp. sea salt

1 tsp. freshly ground white pepper

1 tsp. tomato purée

2 tbsp. (15g) capers, rinsed

2 pickles

1/2 small red pepper

1 small onion

pinch of chili powder

NUTRITIONAL VALUES

Calories: 1212kcal
Fat: 90.7g (27.4g S.Fat)
Carbs: 84.8g
Protein: 27.7g
Sugar: 50.9g
Sodium: 4719mg

METHOD

Fill a cheesecloth-lined strainer halfway with yoghurt. Place this over a bowl and refrigerate for 12 hours to drip. Squeeze it, then transfer the resulting soy cheese to a bowl. Combine the sour cream, margarine, paprika, garlic powder, salt, pepper, tomato purée, and capers in a mixing bowl. Purée everything in the bowl with a handheld blender until smooth.

Chop the pickles finely. Remove the seeds from the pepper and set aside. Peel the onion and finely chop it, along with the peppers. Incorporate the chopped ingredients into the cream cheese. Add chilli powder to taste and set aside for 4–5 hours to infuse.

SOY LABNEH AND PUMPKIN SEED SPREAD

SERVES 1 JAR

2 cups (500 g) soy yogurt

2 tbsp. vegan sour cream

2 tbsp. good-quality pumpkin

seed oil

1 tsp. sea salt

pinch of freshly ground black pepper

3 tbsp. pumpkin seeds

NUTRITIONAL VALUES

Calories: 758kcal
Fat: 44.1g (11.4g S.Fat)
Carbs: 65.5g
Protein: 33.1g
Sugar: 38.1g
Sodium: 1948mg

METHOD

Fill a cheesecloth-lined strainer halfway with yoghurt. Place this over a bowl and refrigerate for 12 hours to drip. Squeeze it and transfer the soy labneh to a bowl. Using a handheld blender, purée it with the sour cream, oil, salt, and pepper.

Set aside a few pumpkin seeds for decoration before finely chopping the rest and toasting them in a dry pan. Allow to cool slightly before folding into the labneh. Pour into a tightly closed container and top with the remaining pumpkin seeds.

SMOKY PÂTÉ

SERVES 1 JAR

7 oz. (200 g) smoked tofu (ideally strongly smoked)

1 cup (240 g) canned kidney beans

1/2 tsp. English, or spicy, mustard

pinch of ground ginger

1 large onion

3–4 tbsp. olive oil

2 tsp. dried marjoram

1 tsp. chopped parsley leaves

sea salt

freshly ground black pepper

NUTRITIONAL VALUES

Calories: 1417kcal
Fat: 65.6g (6.3g S.Fat)
Carbs: 134.9g
Protein: 80.9g
Sugar: 10.8g
Sodium: 523mg

METHOD

Place the smoked tofu in a food processor and crumble it into small pieces. Pour the kidney beans into a colander and thoroughly drain before adding them to the food processor with the mustard and ginger.

The onion should be peeled and finely chopped. In a pan, heat the oil and sauté the onion over medium heat. Add to the food processor and puree until smooth and creamy. Fold in the marjoram and parsley and season with salt and pepper to taste.

SPICY TOMATO TARTARE ON CRUNCHY CIABATTA

SERVES 1 PORTION

4 ripe tomatoes

1 1/4 oz. (40 g) pitted black olives

1⁄2 tsp. sea salt

pinch of freshly ground mixed

coloured peppercorns

finely grated zest and juice of 1/2 unwaxed lemon

2 1/2 tbsp. extra virgin olive oil

1/2 tsp. balsamic vinegar

1/2 tsp. agave syrup

1–2 tbsp. chopped basil leaves

4 slices of ciabatta bread

NUTRITIONAL VALUES

Calories: 1391kcal
Fat: 93.9g (14.2g S.Fat)
Carbs: 134.2g
Protein: 23.1g
Sugar: 23.1g
Sodium: 2993mg

METHOD

To skin the tomatoes, score a cross into the skins on the opposite side from the stalks, place in a bowl, pour over boiling water, and leave for a few minutes. Plunge into cold water to prevent them from cooking; the skins should simply peel off. Remove the seeds and quarter them, then finely chop the flesh. Chop the olives finely.

Combine the tomatoes and olives with the salt, pepper, lemon zest, 1 tsp lemon juice, 1 tbsp oil, vinegar, agave syrup, and basil in a mixing bowl. Taste and season with more lemon juice, salt, and pepper if desired.

In a large pan, heat the remaining 1 1/2 tbsp. oil and toast the ciabatta slices on both sides until golden brown. Remove from the pan and set aside to cool. Separately pack the ciabatta and tomato tartare to take with you. Simply spread the tomato tartare on the slices of bread to serve.

QUICK AJVAR

SERVES ABOUT 9=z. (250g)

3 large red peppers

1/2 large red chile

1/2 eggplant (halved lengthwise)

1 tbsp. sunflower oil

1 tsp. cider vinegar

pinch of sea salt

pinch of freshly ground white pepper

pinch of hot paprika

1/2 tsp. agave syrup

NUTRITIONAL VALUES

Calories: 29kcal
Fat: 1.7g (0.2g S.Fat)
Carbs: 3.5g
Protein: 0.6g
Sugar: 1.6g
Sodium: 30mg

METHOD

Preheat the oven to 220°C/425°F. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Remove the seeds from the peppers and chile by cutting them in half lengthwise. The eggplant's stalk should be removed. Place the peppers, chile, and eggplant on a baking sheet, skin side up. Bake for about 25 minutes, or until the skins are dark and blistering in the centre of the oven. Remove the baking sheet from the oven and place a clean, damp paper towel over the vegetables. Allow to cool for about 20 minutes.

Peel and chop the peppers, chile, and eggplant into large pieces. Purée these with the oil, vinegar, salt, pepper, paprika, and agave syrup in a food processor until creamy. Place in a screw-top jar and refrigerate.

COLOURFUL LITTLE TOAST SPIRALS

SERVES 1 LARGE OR 2 SMALL PORTIONS

6 slices of whole-wheat bread

2 1/2 tbsp. homemade Ajvar (see next recipe)

2 1/2 tbsp. vegan margarine

NUTRITIONAL VALUES

Calories: 334kcal
Fat: 17g (3g. S.Fat)
Carbs: 34.9g
Protein: 11g
Sugar: 4.7g
Sodium: 564mg

METHOD

Even stale sliced bread can be transformed into an inventive snack. If you find yourself getting hungry in between meals, these colourful little rolls with Serbian vegetable relish are the perfect solution. Add a few vegetable sticks and serve with the remaining Ajvar as a dip.

Preheat the oven to 200°C/400°F. Roll the bread slices flat with a rolling pin after removing the crusts. Roll them up with the Ajvar on top. In a pan, melt the margarine and brush it over the toast rolls. Place them in a casserole dish and bake for 15 minutes in the centre of a preheated oven. These are delicious with salad, vegetable sticks, or antipasti.

SWEET POTATO EGGPLANT CURRY

SERVES 4 PORTIONS

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

1 tbsp. (14 g) coconut oil

1 cup (160 g) chopped red onion

1 tbsp. (6 g) minced lemongrass

1 tbsp. (6 g) minced fresh ginger

1 1/4 lb. (570 g) sweet potatoes, peeled and chopped

3/4 lb. (340 g) eggplant, peeled and chopped

3 tbsp. (19 g) yellow curry powder

1 can (13.5 oz., or 400 ml) full-fat coconut milk

5 cups (1.2 L) gluten-free vegetable broth

1/2 cup (92 g) jasmine rice

2 tbsp. (28 ml) lime juice

1 1/2 tsp. salt

1/4 cup (15 g) unsweetened coconut flakes, toasted

1 tsp. lime zest

NUTRITIONAL VALUES

Calories: 1571kcal
Fat: 120.8g (114.8g S.Fat)
Carbs: 96.7g
Protein: 25g
Sugar: 15.8g
Sodium: 1462mg

METHOD

Wrap the tofu in a clean kitchen towel and place it on a plate with a couple of weights on top to press out some of the moisture. Melt the coconut oil in a large pot over medium heat and sauté the red onion, lemongrass, and ginger until the onions are translucent.

Unwrap the tofu and cut into small cubes; add the sweet potatoes and tofu to the pot and sauté for 5 to 7 minutes, or until the tofu is golden on the sides. Sauté the eggplant and curry powder for 2 minutes in the pot. Bring the curry to a boil with the coconut milk and vegetable broth.

Reduce the heat to medium-low, cover, and cook for 15 to 20 minutes, or until the water is absorbed and the rice is tender.

Combine the lime juice and salt in a mixing bowl. Divide the curry among four bowls and top with toasted coconut and lime zest before serving.

SICK DAY VEGGIE NOODLE SOUP

SERVES 6 PORTIONS

2 tsp. olive oil

1 cup (160 g) diced white onion

1 lb. (455 g) Brussels sprouts, trimmed and thinly sliced lengthwise

1/2 lb. (225 g) celeriac, peeled and diced

1/4 lb. (115 g) rainbow carrots, sliced into coins

1/2 lb. (225 g) zucchini, quartered lengthwise, then sliced

8 cups (1.9 L) vegetable broth

1 1/2 tsp. poultry seasoning (gluten- free, if necessary)

4 oz. (115 g) angel hair pasta, broken up into 1-inch (2.5 cm) pieces (gluten-free, if necessary)

1 tsp. salt, or to taste

1/4 tsp. freshly ground black pepper

NUTRITIONAL VALUES

Calories: 205kcal
Fat: 4.2g (0.9g S.Fat)
Carbs: 31.3g
Protein: 12.2g
Sugar: 5.8g
Sodium: 1094mg

METHOD

In a large pot over medium heat, heat the olive oil. Cook until the onion, Brussels sprouts, celeriac, and carrots are translucent. Sauté the zucchini for 5 minutes more before adding the vegetable broth and poultry seasoning. Bring the soup to a boil over high heat.

Cover and cook the angel hair pasta for 10 minutes, or until the noodles are soft. Serve with the salt and pepper.

MEAN GREEN RAMEN

SERVES 4 PORTIONS

2 tsp. untoasted sesame oil

2 tbsp. (16 g) grated fresh ginger

6 cloves of garlic, minced

8 cups (1.9 L) water

2 cups (475 ml) vegetable broth

1/4 cup (60 ml) soy sauce

1 tsp. dulse seaweed granules

1/4 cup (63 g) yellow miso paste

8 oz. (225 g) ramen noodles (also called chuka soba)

2 heads of baby bok choy, quartered

2 cups (142 g) broccoli florets

1 package (14 oz., or 390 g) firm tofu, cubed

3 1/2 oz. (100 g) maitake mushrooms, broken into smaller pieces

2 sheets of nori seaweed, cut into strips

1 cup (104 g) mung bean sprouts Chili-sesame oil, for drizzling (optional)

NUTRITIONAL VALUES

Calories: 653kcal
Fat: 22.2g (6.9g S.Fat)
Carbs: 80.1g
Protein: 39.4g
Sugar: 8.9g
Sodium: 4591mg

METHOD

In a large soup pot, heat the sesame oil over medium heat. Sauté the ginger and garlic for 2 minutes. Bring the water, vegetable broth, soy sauce, and dulse granules to a boil in a pot.

Cook the miso paste and ramen noodles according to package directions in a pot of boiling water. Add the bok choy, broccoli, tofu, and mushrooms to the pot for the last 2 to 3 minutes of cooking time.

Stir the soup to ensure that the miso paste is completely dissolved. Remove from the heat and divide the ramen evenly among four large soup bowls. Top each bowl with a few nori strips, 1/4 cup (26 g) mung bean sprouts, and, if using, a drizzle of chili-sesame oil. Serve immediately.

RECIPE NOTES

A type of seaweed is dulse. Dried granules and flakes are available in some well-stocked grocery stores and online.

MUSHROOM WILD RICE SLOW COOKER STEW

SERVES 4 PORTIONS

1 tbsp. (15 ml) sunflower oil

1 1/2 cups (240 g) diced white onion

1/2 lb. (225 g) baby Bella mushrooms, sliced

1 oz. (28 g) dried porcini mushrooms, chopped

1 cup (192 g) black lentils

1 cup (160 g) wild rice

1 tbsp. (3 g) chopped fresh sage leaves

4 sprigs of fresh thyme

3 sprigs of fresh rosemary, plus more for garnish

7 cups (1.6 L) gluten-free, soy-free vegetable broth

3 cups (710 ml) water

2 tsp. salt

1 tsp. freshly ground black pepper

NUTRITIONAL VALUES

Calories: 433kcal
Fat: 5.1g (0.7g S.Fat)
Carbs: 77.5g
Protein: 22.5g
Sugar: 10.1g
Sodium: 1216mg

METHOD

Warm the sunflower oil in a small saucepan over medium heat. Sauté the onions and baby Bella mushrooms for 3 to 5 minutes, or until the onions are translucent and the mushrooms have shrunk in size.

In a 4-quart (3.8 L) slow cooker, combine the onion- mushroom mixture, dried porcini mushrooms, lentils, rice, sage, thyme, and rosemary. Toss the ingredients together, then add the vegetable broth and water and cover.

Cook, covered, for 7 to 8 hours on high, stirring occasionally.

Before serving, season with salt and pepper and, if possible, remove the thyme and rosemary stems.

Serve garnished with a sprig or two of rosemary in each bowl.

RECIPE NOTES

Check the wild rice package label to ensure it is soy-free.

WHITE BEAN GARLIC BISQUE

SERVES 2 PORTIONS

FOR THE SOUP

1 head of garlic

Olive oil, for drizzling

1 cup (235 ml) gluten-free vegetable broth

1 can (15 oz., or 425 g) white beans, such as great northern, navy, or cannellini, rinsed and drained

1/4 cup (35 g) pine nuts

1/2 cup (115 ml) unsweetened soy- free non-dairy milk

1/2 tsp. salt

1/8 tsp. freshly ground white pepper Pinch of ground nutmeg

FOR THE GARNISH

Garlic olive oil, for drizzling

8 sprigs of fresh thyme or oregano

2 tbsp. (18 g) pine nuts, toasted

NUTRITIONAL VALUES

Calories: 965kcal
Fat: 64.8g (9.3g S.Fat)
Carbs: 74.2g
Protein: 29.8g
Sugar: 6.8g
Sodium: 644mg

METHOD

Preheat the oven to 180°C/350°F.

Remove the top 1/2 inch (1.3 cm) of the garlic head, exposing a little of each clove, and coat the tops with a thin layer of olive oil. Wrap the entire head in aluminium foil and place it on a small baking sheet for 30 to 45 minutes, or until the cloves are soft.

Allow the garlic to cool until it is cool enough to handle, then peel off the foil and squeeze the soft garlic out of the peels into a blender. Purée the remaining soup ingredients in a blender until very smooth, then transfer to a pot.

Warm the soup over medium heat until it begins to simmer, then reduce to a low heat and continue to cook for 5 to 10 minutes, stirring occasionally. Divide the soup between two bowls. Garnish with a drizzle of garlic olive oil, thyme sprigs, and toasted pine nuts.

Serve right away.

RECIPE NOTES

Instead of the pine nuts, you can use soaked and drained raw cashews or silken tofu in the soup. If tofu is used, this recipe will not be soy-free.

To make garlic oil, heat 8 garlic cloves and 1/2 cup (115 mL) olive oil in a small saucepan over medium-low heat for 5 minutes to infuse the oil. Refrigerate the oil after straining it into a sealable bottle or jar.

CHEEZY POTATO SOUP

SERVES 6 PORTIONS

FOR THE SOUP

3 lb. (1.4 kg) yellow potatoes, peeled and chopped

1 tbsp. (14 g) coconut oil

1 cup (160 g) diced white onion

2 cups (475 ml) gluten-free vegetable broth

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

1/2 cup (115 g) plain non-dairy yogurt

1/2 cup (30 g) nutritional yeast

1 tbsp. (16 g) tomato paste

1 tbsp. (15 g) Dijon mustard

1 tsp. salt

1/4 tsp. freshly ground white pepper

1/4 tsp. cayenne pepper (optional)

FOR THE ASSEMBLY

1/2 of a batch of Tempting Tempeh Bacon

Silky Sour Cream, for dolloping

3 tbsp. (9 g) chopped fresh chives

Cracked black pepper, to taste

NUTRITIONAL VALUES

Calories: 735kcal
Fat: 11.7g (7.1g S.Fat)
Carbs: 110.7g
Protein: 51.8g
Sugar: 59.6g
Sodium: 1339mg

METHOD

TO MAKE THE SOUP Fill a large pot halfway with water and add the potatoes. Bring to a boil over high-medium heat, then reduce to a low heat and cook for 15 to 20 minutes, or until fork tender. Return the potatoes to the pot after draining.

Heat the coconut oil in a small saucepan over medium heat, then sauté the onion until translucent. To the potatoes, stir in the onion, vegetable broth, non-dairy milk, yoghurt, nutritional yeast, tomato paste, and mustard.

Bring the mixture to a boil, then reduce the heat to medium-low.

Purée about half of the mixture with an immersion blender (see note) to keep it chunky. Simmer for 10 minutes more after adding the salt, black pepper, and cayenne.

TO ASSEMBLE Divide the soup among 6 bowls and top with Tempting Tempeh Bacon, Silky Sour Cream, chives, and cracked pepper to taste. Serve right away.

KABOCHA SQUASH POZOLE

SERVES 4 PORTIONS

FOR THE POZOLE

1 tbsp. (15 ml) olive oil

2 lb. (910 g) kabocha squash, peeled and cubed

1/4 lb. (115 g) Hatch chiles, seeded and diced

2 cloves of garlic, minced

1 tbsp. (8 g) chili powder

1 tsp. dried oregano

1 tsp. ground cumin

3 cups (700 ml) gluten-free vegetable broth

2 cups (475 ml) water

1 can (15 oz., or 425 g) no-salt- added tomato sauce

1 can (25 oz., or 710 g) hominy, rinsed and drained

1 1/2tsp. salt, or to taste

FOR THE ASSEMBLY

1/2 cup (35 g) shredded green cabbage

1/2 cup (130 g) Roasted Chipotle Salsa

1/2 cup (73 g) pitted, peeled, and cubed avocado

8 lime wedges

NUTRITIONAL VALUES

Calories: 515kcal
Fat: 27.9g (4.5g S.Fat)
Carbs: 63.5g
Protein: 8.4g
Sugar: 19.6g
Sodium: 1527mg

METHOD

TO MAKE THE POZOLE Warm the olive oil in a large pot over medium heat. Brown the kabocha squash and Hatch chiles in the pot for 7 to 9 minutes, stirring occasionally to prevent the squash from sticking to the pot.

Sauté the garlic, chilli powder, oregano, and cumin in the same pot as the squash for 2 minutes. Bring the vegetable broth, water, and tomato sauce to a boil in a pot. Reduce the heat to medium-low and continue to cook for 20 minutes, or until the squash is tender.

Season with salt and stir the hominy into the pozole. Simmer for a few minutes, just long enough to heat the hominy through, and then divide among four bowls.

TO ASSEMBLE Add cabbage, Roasted Chipotle Salsa, avocado, and lime wedges to each bowl. Serve right away.

RECIPE NOTES

If you can't find fresh Hatch chiles, canned diced green chiles, drained, will suffice in a pinch.

TEMPEH STOUT CHILI

SERVES 4 PORTIONS

FOR THE AVOCADO CREMA

1/4 lb. (115 g) tomatillos, husked and chopped

1/2 cup (115 g) mashed avocado

1/4 cup (4 g) fresh cilantro leaves

2 tbsp. (28 ml) each lime juice and water

Salt, to taste

FOR THE CHEDDAR CRISPS

1/4 cup (28 g) vegan cheddar shreds (I use Daiya.)

FOR THE CHILI

8 oz. (225 g) tempeh (gluten-free, if necessary)

1 tbsp. (15 ml) sunflower oil

1 cup (160 g) diced white onion

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

1 cup (240 g) cooked black beans

1 tbsp. (4 g) nutritional yeast

2 1/2 tsp. (6.5 g) chili powder

1 1/2 tsp. ground cumin

1/4 tsp. each ground chipotle chili powder and smoked paprika

1 bay leaf

1 tbsp. (16 g) tomato paste

1 can (14.5 oz., or 410 g) diced roasted tomatoes

1 cup (235 ml) stout beer (or gluten- free beer, if necessary)

1/2 cup (123 g) tomato sauce

1 tsp. salt

Freshly ground black pepper, to taste

NUTRITIONAL VALUES

Calories: 484kcal
Fat: 17.2g (2.7g S.Fat)
Carbs: 60.4g
Protein: 25.8g
Sugar: 9.8g
Sodium: 678mg

METHOD

TO MAKE THE AVOCADO CREMA
In a blender, combine all the ingredients and puree until very smooth. While preparing the chilli, taste and adjust the salt as desired, and refrigerate the crema.

TO MAKE THE CHEDDAR CRISPS
Preheat the oven to 180°C/350°F and line a baking sheet with a silicone baking mat or parchment paper.

Spread the cheddar shreds evenly across the baking sheet, ensuring a thin layer. 10 minutes in the oven Allow to cool for 15 to 20 minutes on a cooling rack until hardened. Cut the large crisp into bite-sized pieces.

TO MAKE THE CHILI
Steam the tempeh for 15 minutes to remove some of the bitterness, then set aside to cool. Heat the oil in a large pot over medium heat. Add the onion and bell pepper and crumble the tempeh into the pan. Cook until the onions are translucent.

Heat the black beans, nutritional yeast, chili powder, cumin, ground chipotle chili powder, smoked paprika, bay leaf, and tomato paste over medium-low heat. Cook, stirring frequently, for 5 minutes before adding the diced roasted tomatoes, beer, and tomato sauce. Cook for 15 minutes, stirring occasionally, after covering with a lid and bringing to a simmer.

Remove the bay leaf, season with salt and pepper, and divide the chili among four serving bowls. Drizzle the avocado crema over the chili and garnish with a few cheese crisps for each serving.

SMOKY CORN CHOWDER BREAD BOWL

SERVES 4 PORTIONS

1 tsp. sunflower oil

2 shallots, diced

1 clove of garlic, minced

4 cups (616 g) fresh corn kernels (or thawed frozen corn)

1/4 cup (15 g) nutritional yeast

1 tbsp. (15 ml) liquid aminos

1 tsp. liquid smoke

3/4 tsp. smoked paprika, plus more for garnish

1/2 tsp. onion powder

1 1/2 cups (355 ml) vegetable broth

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

2 cups (60 g) packed baby spinach

2 tbsp. (5 g) chiffonade-cut fresh basil, plus more for garnish

4 sourdough bread bowls (8 oz., or 225 g, each)

1/2 tsp. salt, or to taste

Freshly ground black pepper, to taste

NUTRITIONAL VALUES

Calories: 381kcal
Fat: 5.3g (0.6g S.Fat)
Carbs: 72.8g
Protein: 17.7g
Sugar: 9.4g
Sodium: 1121mg

METHOD

Warm the sunflower oil in a large pot over medium heat. Sauté the shallots and garlic in the pot for 2 to 3 minutes. Stir in the corn kernels, nutritional yeast, liquid aminos, liquid smoke, smoked paprika, and onion powder until evenly combined.

Bring the corn mixture to a boil with the vegetable broth and non-dairy milk. Reduce the heat to medium-low and carefully purée about half of the corn kernels with an immersion blender (so it remains slightly chunky).

Cook for 10 minutes, stirring occasionally, after bringing the soup to a simmer. Cook for another 5 minutes after adding the spinach and basil to the soup. Preheat the oven to 150°C/300°F in the meantime. Remove the tops of the bread bowl loaves and remove the bread from the centre, leaving a 1 inch (2.5 cm)-thick wall on all sides. Toast the loaves until they are golden brown.

Season the soup to taste with salt and pepper and divide it among the bread bowls. Serve immediately, garnished with smoked paprika and chiffonade-cut basil.

RECIPE NOTES

If you don't have an immersion blender, transfer half of the soup to a blender in small batches and carefully purée it with a towel over the top rather than the lid (or else you run the risk of it exploding everywhere).

ROASTED CAULIFLOWER TOMATO SOUP

SERVES 4 PORTIONS

2 lb. (910 g) cauliflower florets

1 1/2 tsp. olive oil

1/4 tsp. sea salt

Pinch of freshly ground black pepper

2 cups (475 ml) gluten-free vegetable broth

1 cup (160 g) diced white onion

1 can (14.5 oz., or 410 g) organic tomato sauce

1 can (14.5 oz., or 411 g) organic diced tomatoes

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

2 cups (72 g) loosely packed chopped Swiss chard

1 tsp. dried Italian seasoning

1/4 tsp. crushed red pepper flakes

Salt and freshly ground black pepper, to taste

NUTRITIONAL VALUES

Calories: 528kcal
Fat: 9.2g (1.1g S.Fat)
Carbs: 91.1g
Protein: 27.9g
Sugar: 26.4g
Sodium: 1097mg

METHOD

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

Toss the cauliflower florets with the olive oil, salt, and pepper to coat evenly. Roast for 30 minutes, spread out on a baking sheet. To ensure even browning, stir the florets halfway through the cooking time.

Warm 1/4 cup (60 mL) vegetable broth in a large pot over medium heat while the cauliflower roasts. When the pot is hot, add the onions and sauté until translucent, about 3 to 5 minutes. Add the remaining vegetable broth, tomato sauce, diced tomatoes, and chickpeas.

Bring the mixture to a boil, then reduce to a simmer. To the soup, add the Swiss chard, Italian seasoning, and red pepper flakes. Add the roasted cauliflower to the soup slowly, stirring it in. Cover the pot with a lid and continue to cook for 5 minutes. Season with salt and black pepper to taste. Serve immediately.

RECIPE NOTES

To give this soup more body, combine 1 cup (185 g) cooked quinoa with the roasted cauliflower.