• 450 g whole-grain spaghetti
• 3 tablespoons raw ginger
• 2 cloves garlic
• 1½ cups 340g peanut butter, smooth unsalted
• 1 cup 225ml rice wine vinegar
• ⅓ cup 60g sugar
• ⅓ cup 60ml soy sauce
• ½ cup 115ml water
• 2 tablespoons sesame oil (or other cooking oil)
• 1 tablespoon red pepper flakes or cayenne pepper (or to taste)
• 1 kg frozen mixed vegetables
• 2 tablespoons vegetable oil
• 3 tablespoons sesame seeds

• 500 g whole wheat / red lentil pasta
• 3 mielies
• 1 onion (finely chopped)
• ½ green pepper (chopped)
• ½ yellow pepper (chopped)
• 1 tin black beans (drained and rinsed)
• 200 g cherry tomatoes (chopped)
• 1 mango (chopped (optional))
• 1 tsp ground cumin
• A dash of cayenne pepper

For the sauce

• 2 avocadoes (peeled and destoned.)
• Juice of 2 limes
• 1 sprig fresh coriander
• 1 tablespoons nutritional yeast
• 1 teaspoon onion powder
• 1 clove crushed garlic
• Salt to taste
• Water to desired consistency

• 360 g potatoes / baby potatoes
• 360 g beetroot
• 360 g diced butternut
• 1 tablespoon olive oil
• 1 sprig fresh rosemary
• 40 g fresh rocket
• ½ small tub pomegranate arils
• A good grind salt and pepper

For the dressing

• 4 tablespoons tahini paste
• 4-6 tablespoons water
• Juice of 1 lemon
• 1 clove garlic (crushed)
• 1 tablespoons nutritional yeast
• Salt to taste

• 1 cup 225g quinoa, rinsed well
• 1/2 teaspoon kosher salt (plus more to taste)
• 2 tablespoons fresh lemon juice
• 1 garlic clove (minced)
• 1/2 cup 115ml extra-virgin olive oil
• Freshly ground black pepper
• 1 large cucumber (cut into 1/4-inch pieces)
• 1 pint 450g cherry tomatoes, halved
• 2/3 cup 2/3 bunch chopped flat-leaf parsley
• 1/2 cup 1/2 bunch chopped fresh mint
• 2 scallions (spring onions, thinly sliced)

• 1/2 avo
• 3 leaves of spinach
• 3 small cups of cold water
• 1 apple
• 1 banana
• 5 macadamia nuts

• 3 tsp Orgran No Egg mixed with 6 tbsp water until frothy
• 3/4 cup oil
• 3/4 cup soy milk
• 1/2 cup sugar
• 2 cups flour
• 2 tsp ground cinnamon
• 2 tsp baking powder
• 1/2 tsp salt
• 1 can crushed pineapple in syrup (undrained)
• 2 cups grated carrot
• 1 cup sultanas
• 1 cup chopped pecan nuts

• 1 onion
• 1 medium sized butternut
• 2 cups veg stock
• 1 ⁄4cup fresh or dried thyme
• 2 garlic cloves
• 1 packet of mushrooms
• 1 teaspoon coconut oil
• 1 ⁄2 teaspoon salt and black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon turmeric
• 2 teaspoon cumin
• 1 teaspoon paprika
• 1 tin coconut milk
• Fresh or dried chilli (optional)
• 1 bag Happy Earth People chickpea pasta

• 1 onion (chopped)
• 1 teaspoon garlic (crushed)
• 2 bunches of spinach (cored)
• 1 cup vegetable stock
• 6 tablespoons peanut butter
• 1 teaspoon fresh ginger (grated)
• 1 can butter beans (drained (or any kind of cooked beans))
• Chilli (optional)

• 1/2 packet of spaghetti (you can use any type of spaghetti: gluten free made from rice, lentils, chickpeas or peas, corn spaghetti, wholemeal lentil spaghetti for extra protein, or even zucchini noodles)
• Coconut oil (for frying)
• 6-8 baby leeks (chopped)
• 1 clove garlic (chopped)
• 1 large bunch of spinach (chopped)
• 3 tablespoons tahini
• 4 tablespoons lemon juice
• 1 teaspoon agave / vegan honey
• 1 teaspoon mustard
• Salt & pepper for seasoning

• 350 g butternut cubes
• 350 g sweet potato cubes
• 150 g lentils (cooked)
• 2 ml ground cinnamon
• 2 ml ground nutmeg
• 30 ml extra virgin olive oil
• Salt & ground black pepper
• 1/2 cup ground almonds
• 1 whole ice berg lettuce