• Turn oven on to 180°
• Sift together dry ingredients.
• Whisk together milk and cider vinegar and stand for 2 min. Add rest of wet ingredients and whisk well.
• Add dry ingredients to the wet, do not overmix.
• Bake for an hour.
• Allow to cool on cooling rack and enjoy!

• Mix all the fresh ingredients together (excluding hummus) in a large salad bowl.
• Heat the wraps up on a non stick pan until they start to change colour towards a golden brown.
• Spread 1x tablespoon hummus over the wrap.
• Pack in at much FRESH salad as you can, fold in half and enjoy!

• Blend it all up in your high-speed blender until you reach the consistency of ice-cream
• Have fun decorating your nice-cream with your selected garnish

For the Crust

• Pre-heat your oven to 190˚ C
• Add your red pepper to the blender/food processor with a cup of water, blend it up. Add your flax seeds & oregano to the mixture and blend it again. You want to end up with a mixture that’s quite doughy but not too thick. If you feel the mixture needs more water then go ahead and add small amounts at a time.
• Spread the mixture on a wax sheet and bake it in your oven for about 20 minutes.

Tomato Base

• For the tomato base, add all your ingredients to the blender and blend them up – try to keep the mixture nice and chunky.

Toppings

• Your last step! Take your crusts out of the oven, spread some tomato base on them and add your toppings!

• Line a tray or cutting board with wax paper and spray the wax paper with Cook & Spray
• Grind the oats and almonds in a high speed blender or food processor until it forms a coarse powder
• Add the vanilla extract, grated ginger, maple syrup and ground nutmeg and mix until it forms a dough
• Roll the dough out on a surface and use a cookie cutter to press out shapes (it helps to wet the surface with a bit of water so the dough doesn’t stick to it)
• Use a spatula to scoop up your cookies and transfer your cookies to wax paper
• Pop into the freezer
• Make the pink chocolate dip: melt the cacao butter, add the beetroot juice and maple syrup, and mix until evenly combined.
• Take your cookies out of the freezer and dip it halfway into the mixture
• Put the dipped cookies back in the freezer for 5 minutes to set, and then dip the cookies again.
• Repeat until all the mixture is done.
• Keep in freezer until served..
• Enjoy with love!

• Fry up your veggie mince and season with herb spices, onion & garlic
• Add in the peppers and mushrooms and sauté (Time depends on how crunchy you want the veggies to be)
• Add in your spinach to heat then remove pan off the heat
• Put your cauliwrap in a pan to heat
• Once heated, remove from the heat
• Add your ingredients to the wrap and top with avocado, sprinkle with plant-based cheese (optional)
• Wrap it up and enjoy

• Mash up the chickpeas and avocado with a fork, potato masher or food processor until you reach a chunky consistency
• Add the chopped celery, mayonnaise, lemon juice, fresh herbs or microgreens and mix through.
• Season with salt and pepper according to taste.
• Serve on corn cakes, toast, in a roll, in lettuce cups or in whole-wheat wraps.

• In a big pan or skillet, heat the olive oil on medium to high temperature (setting 4)
• Fry the onions till translucent, add garlic and mushrooms and stir frequently until mushrooms and onions starts to brown
• Add the rice and dried mixed herbs and stir well, coating the rice in the juices from the pan
• Turn down the temperature (setting 3).
• Add a big scoop full of stock to the pan, covering the rice mixture, and let it simmer over low heat. Stir continuously (in one direction only) until all the stock is absorbed.
• Add another big scoop and continue to stir. Repeat until all the stock is used and the rice is creamy and soft (about 20 minutes of cooking). In between scoops, add chopped rosemary, garlic flakes, chilli flakes and ground pepper to taste.
• Serve immediately with a sprig of fresh rosemary as garnish

• Preheat the oven to 205 C
• Boil the potatoes for 10 minutes. Drain off the water and set the potatoes aside.
• In a large saucepan, sauté the carrot, celery, and onion in the oil until the vegetables are tender. Reduce the heat to low.
• On reduced heat, add the flour, garlic, and thyme. Sauté for 2 minutes.
• Stir in the split pea soup, potatoes, and vegetable broth.
• Bring the stew to a boil, reduce the heat to low, and simmer for 10 minutes, stirring frequently. Add salt and pepper to taste.
• While the stew is simmering, prepare the 5-ingredient biscuit dough.
• Pour the stew into a 10 x 15-inch baking dish. Drop 15 uncooked biscuit dough balls on top of the stew. Bake, uncovered, for 20 minutes or until a toothpick inserted into the middle of a center biscuit comes out clean.

• Make the Curry Almond Sauce by whisking or blending together the almond butter, coconut oil, curry powder, cinnamon, apple cider vinegar and soy sauce.
• Peel the sweet potatoes and either spiralize them, grate them or use a peeler to make the raw sweet potato noodles.
• Place the sweet potato noodles in a bowl with the currants and walnuts and massage the sauce into the raw sweet potato salad.
• This recipe is best enjoyed the day it is made for optimal sweet potato crunch, but the Curry Almond Sauce can be made in advance for a quick weeknight meal.