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.