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.

HUMMUS

SERVES 2 SNACK PORTIONS

1/2 cup (125 g) dried chickpeas

sea salt

1 garlic clove

1 tbsp. lemon juice

1 tbsp. tahini

pinch of paprika, plus extra

TO SERVE

freshly ground black pepper

4 tbsp. olive oil, plus extra to serve

NUTRITIONAL VALUES

Calories: 474kcal
Fat: 35.3g (5g S.Fat)
Carbs: 33.2g
Protein: 11.3g
Sugar: 5.7g
Sodium: 257mg

METHOD

Allow the chickpeas to soak in water for 24 hours. Drain and place in a pan, cover with slightly salted water, and cook for about 1 hour on low heat with the lid on, until soft. Drain through a strainer. Garlic should be peeled and crushed.

Purée the chickpeas, garlic, lemon juice, tahini, 12 teaspoon more salt, paprika, and pepper in a blender until smooth. Gradually add enough oil to achieve a smooth, velvety texture. Place the hummus in a lunchbox. Draw a spiral in the surface with a spoon, drizzle with more oil, and garnish with paprika. This is great with flatbreads.

SMOKY COCONUT “BACON”

SERVES 2 SNACK PORTIONS

1 1/2 cups (125 g) coconut chips

1 tbsp. maple syrup

1 tbsp. soy sauce

1 tsp. liquid smoke (optional; from a delicatessen or online)

1/2 tsp. smoked paprika

NUTRITIONAL VALUES

Calories: 243kcal
Fat: 14g (13.9g S.Fat)
Carbs: 27.3g
Protein: 3.2g
Sugar: 20.8g
Sodium: 301mg

METHOD

Preheat the oven to 140°C/275°F. Put the coconut chips in a bowl. Whisk together the maple syrup, soy sauce, liquid smoke, and 1 teaspoon water. Pour this over the coconut chips and gently mix everything together with your hands until the liquid is evenly distributed. Mix in the paprika.

Line a baking sheet with parchment paper and spread the coconut chips evenly; they should not overlap. Bake in the centre of the oven for 15–20 minutes, turning 2–3 times during cooking. Remove from the oven and allow to cool completely.

GUACAMOLE

SERVES 2 TO 3 SNACK PORTIONS

2 ripe avocados (ideally, the Hass variety)

1/2 red chile

1 small green chile

1 garlic clove (optional)

juice and zest of 1/2 unwaxed lime

1/2 tsp. sea salt

pinch of freshly ground white pepper

TO SERVE

vegetable sticks (such as peppers, carrots, or celery)

vegan tortilla chips or crackers

NUTRITIONAL VALUES

Calories: 383kcal
Fat: 30.9g (5.8g S.Fat)
Carbs: 28.1g
Protein: 4.4g
Sugar: 2.5g
Sodium: 518mg

METHOD

Remove the pits from the avocados and cut them in half. Scrape the flesh from the skins with a spoon and mash with a fork in a small bowl. Seed and finely chop the red chile. Cut the green chile into small rings. Peel the garlic (if using) and finely chop or crush in a garlic press.

To the avocado, add the red chile, garlic, lime juice, and zest. Stir well and season with salt and pepper to taste. Garnish with green chile rings. Then bring whatever you want to dip in it, such as vegetable sticks, tortilla chips, or crackers.

SPICY KALE CHIPS

SERVES 1 TO 2 SNACK PORTIONS

2 1/2 cups (175 g) curly kale, chopped

1 tbsp. sesame oil

1/2 tsp. soy sauce

pinch of chili powder

pinch of yeast flakes

NUTRITIONAL VALUES

Calories: 162kcal
Fat: 7.6g (1.1g S.Fat)
Carbs: 14.4g
Protein: 11.9g
Sugar: 2g
Sodium: 145mg

METHOD

Preheat the oven to 170°C/340°F. Line a baking sheet with parchment paper. Wash and thoroughly dry the kale before removing and discarding any coarse stalks. Leaves should be shredded into large pieces. In a small bowl, combine the oil and soy sauce. Brush both sides of the kale leaves with the oil mixture and place them on the baking sheet. Because the leaves should not overlap, bake in batches if necessary.

In a separate small bowl, combine the chilli powder and yeast flakes and sprinkle over the kale leaves. Bake for about 15 minutes, depending on their thickness, in the centre of the oven, until crisp. Remove from the oven and set aside to cool completely.

SPICY OVEN-ROASTED CAULIFLOWER

SERVES 2 SNACK PORTIONS

1/2 cauliflower, about 1 lb. (2oz./ 500g)

1 tbsp. chili oil

2 tbsp. olive oil

pinch of chili powder

2 tsp. mild curry powder

pinch of ground allspice

1/2 tsp. ground cumin

pinch of ground turmeric

3 tsp. slightly heaped Thai chili paste

NUTRITIONAL VALUES

Calories: 265kcal
Fat: 21.7g (3.1g S.Fat)
Carbs: 18.2g
Protein: 5.3g
Sugar: 8.7g
Sodium: 449mg

METHOD

Preheat oven to 190°C/375°F. Place the cauliflower florets in a bowl. Line a baking sheet with parchment paper. Combine both types of oil, all the spices, and the chilli paste in a screw-top jar. Close the lid and vigorously shake the jar until the ingredients have combined to form a smooth paste.

Apply the spicy paste to the cauliflower florets with your hands or a pastry brush. Bake the cauliflower for 25–30 minutes in the centre of the oven. To test for doneness, insert a toothpick into a floret and it should pass through without resistance. Cauliflower is delicious hot or cold.

ROASTED CHICKPEAS

SERVES 2 SNACK PORTIONS

3/4 cup (200 g) canned chickpeas (drained weight)

2 tbsp. olive oil

2 tsp. garam masala

1 tsp. sea salt

1 tsp. onion powder

NUTRITIONAL VALUES

Calories: 397kcal
Fat: 18.5g (2.5g S.Fat)
Carbs: 46.5g
Protein: 14.6g
Sugar: 8.5g
Sodium: 959mg

METHOD

Preheat the oven to 200°C/400°F. Drain the chickpeas and pat them dry with a kitchen towel before placing them in a bowl. Gently mix in the oil, garam masala, salt, and onion powder with your hands until the oil and spices are evenly distributed.

Line a baking sheet with parchment paper and spread the chickpeas in a single layer on it. Bake for 10 minutes in the centre of the oven, then turn. Raise the oven temperature to 220°C/425°F and bake for 10–13 minutes more. Allow to cool completely before serving to crisp up.

LITTLE POTATO CAKES WITH YOGURT DIP

SERVES 8 PORTIONS

FOR THE CAKES

7 oz. (200 g) waxy potatoes

sea salt

1 cup (120 g) white spelt flour, plus extra for dusting

2 tsp. herbes de Provence

1–2 tbsp. oil

FOR THE DIP

3–4 tbsp. soy yogurt, or other plant-based yogurt

1 tbsp. chopped chives

sea salt

freshly ground black pepper

NUTRITIONAL VALUES

Calories: 115kcal
Fat: 4.1g (0.5g S.Fat)
Carbs: 16.7g
Protein: 3.5g
Sugar: 1.3g
Sodium: 72mg

METHOD

Peel the potatoes and cut them into large chunks before boiling them in salted water for about 15 minutes, or until soft. Drain and place in a bowl. While the potatoes are still warm, mash them with a fork until smooth. Work in the flour, 1 teaspoon more salt, and the herbes de Provence until the mixture is smooth.

Roll out the mixture on a generously floured work surface until it is 1/4in (5mm) thick, using a rolling pin that has also been liberally floured. Cut out discs with a 2 1/2 in (6cm) round cutter or glass dusted with flour. In a pan, heat the oil and fry the potato cakes on both sides until golden brown. Remove and drain on paper towels before allowing to cool.

To make the dip, combine the yoghurt and chives in a mixing bowl and season with salt and pepper to taste. Separately pack the potato cakes and the dip to take with you.

RECIPE NOTES

The potato cakes can be baked in the oven as well. Preheat the oven to 180°C/350°F and place them on a baking sheet lined with parchment paper, pricking each with a fork several times. Bake for 10 minutes in the centre of the oven, then turn them over and bake for another 10 minutes, or until they are a pale golden brown colour.

ALMOND AND CINNAMON DRINK

SERVES 2 GLASSES

2 cups (500 ml) almond milk, or other plant-based milk

1 tbsp. apple syrup

pinch of ground star anise

pinch of salt

pinch of ground cardamom

1 tsp. ground cinnamon

NUTRITIONAL VALUES

Calories: 159kcal
Fat: 2.1g (0.2g S.Fat)
Carbs: 33.2g
Protein: 1g
Sugar: 0g
Sodium: 91mg

METHOD

Whisk all the ingredients vigorously, either by hand in a bowl with a balloon whisk or briefly in a food processor. Fill small bottles with the drink and chill for 1–2 hours. Alternatively, chill it in a vacuum flask and serve one portion at a time.

PESTO AND “RICOTTA” BALLS

10 SERVINGS

4 cups (1 litre) soy milk

5 tbsp. cider vinegar

bunch of Thai basil

5 tsp. vegan basil pesto

1/2 tsp. chili powder

sea salt

freshly ground black pepper

olive oil, for marinating

NUTRITIONAL VALUES

Calories: 121kcal
Fat: 9.5g (1.3g S.Fat)
Carbs: 6.4g
Protein: 3.4g
Sugar: 4.1g
Sodium: 105mg

METHOD

In a saucepan over high heat, bring the soy milk to a boil. Stir in the vinegar as soon as it starts to boil. Remove the pan from the heat and set aside to cool—the solid components will settle during this time.

Pour the liquid away with caution. Fill a strainer lined with a clean kitchen towel with the remaining solid ingredients. Bring the towel's corners together and twist to squeeze out as much liquid as possible.

Remove the basil leaves and coarsely chop them. In a mixing bowl, combine the soy "ricotta," pesto, and chilli powder, and season with salt and pepper to taste. Form the mixture into 10 small balls and place them in a screw- top jar or preserving jar with the basil leaves. Cover completely with oil and leave to infuse for 3–4 days.

RECIPE NOTES

If possible, keep the jar in the refrigerator in your office kitchen and help yourself whenever you want. These go well with salad, bread, or layered in a lunch box with sliced tomatoes.

Muesli Bars

12 SERVINGS

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

1 3/4 oz. (50 g) hazelnuts

1 3/4 oz. (50 g) cashews

9 oz. (250 g) dried fruit (raisins, dates,goji berries, apricots)

5 tbsp. vegan margarine

5 tbsp. demerara sugar

3/4 cup (150ml) agave syrup

2 tbsp. lemon juice

1 oz. (30 g) puffed amaranth

1 1/4cups (200 g) jumbo oats

pinch of ground cinnamon

NUTRITIONAL VALUES

Calories: 399kcal
Fat: 20.9g (3g S.Fat)
Carbs: 50.6g
Protein:6.9g
Sugar: 10.8g
Sodium: 77mg

METHOD

Preheat the oven to 180°C/350°F. Using a knife or a food processor, coarsely chop all the nuts. Depending on the variety, leave the dried fruit whole or cut it into small pieces. In a saucepan, bring the margarine, sugar, and agave syrup to a boil over high heat. Combine the nuts, dried fruit, lemon juice, puffed amaranth, oats, and cinnamon in a mixing bowl. Line a baking sheet with parchment paper. Spread the mixture over the sheet in a 3/4in (2cm) thick layer with a moistened spatula. Bake for about 15 minutes in the centre of the oven, or until the mixture holds together well. While still warm, cut into 12 bars and set aside to cool before storing in an airtight container.