• Preheat oven to grill 170C
• Chop the flesh of the tomatoes finely, discarding the seeds and inside.
• Add the onion, coriander and vinegar and mix, to make your salsa
• Place the tortilla triangles on baking tray and place cheese triangles on top
• Allow cheese to melt
• When melted, remove from oven onto serving dish and sprinkle generously with salsa and drizzle coriander pesto over
• Garnish with coriander and serve immediately

• Mix together in a food processor or blends
• Pour into bowl and top with fresh fruits and nuts

• Fry the leeks, garlic and thyme, and let it cook slowly to infuse the flavours.
• Blitz the boiled cauliflower, add the almond milk and then add the stock slowly to make sure it doesn't go too thin.
• Remove the thyme sprigs from the leek mix, and add the leek mixture to the soup, stir well.
• If you prefer a smoother soup you can blitz again.
• To serve sprinkle with sliced almonds and chives.

• Sauté mushrooms, leek and onions with a bit of olive oil in a frying pan, until soft. Season with salt and pepper and remove the pan from the heat.
• Preheat oven to 220 degrees.
• Spread tomato sauce on the pizza base.
• Evenly distribute a layer of grated cheese.
• Add sautéed vegetables.
• Top off with the remainder of the cheese.
• Bake in the oven for about 7-10 minutes until the cheese melts.
• Serve hot.

INSTRUCTIONS

Stringy Cheese

• Place ½ cup Almond Breeze Original Milk* and 2 tablespoons of coconut oil in a thick base pot on the stove top.
• Mix the rest of the ingredients together in a mixing bowl until smooth.
• Slightly heat the Almond Breeze and coconut oil in the pot and add mixing bowl contents.
• Keep on whisking until it starts to get lumpy.
• Turn the heat to the lowest setting and scrape the bottom of the pot continuously using a wooden spoon.
• Keep scraping for about 4 to 5 minutes.
• Remove from stove top and set aside.

Oven Roasted Eggplant

• Slice eggplant in 1 cm circles.
• Mix the spices together and sprinkle to taste on the circles. (Don’t use the entire mixture, it will be too salty.)
• Place eggplant in a mixing bowl, add a drizzle of olive oil, and mix through by hand.
• Place eggplant slices in one layer on a large baking tray and bake in the oven at 180 degrees C for 20 to 30 minutes.
• Remove from oven and transfer to kitchen towels to drain.

Creamy Brown Mushroom Sauce

• Fry mushrooms, onions, garlic and herbs in the coconut oil.
• Add mushrooms and cook till translucent.
• Sprinkle with stock powder and reduced balsamic.
• Mix arrowroot with milk and add to the sauce.
• Cook on low heat till thick and creamy.

Build your Quesadilla

• Spread a layer of stringy cheese on the base of your Quesadilla.
• Add a layer of eggplant and top with creamy brown mushroom sauce.
• Cover with another Quesadilla and quickly place in sandwich press or oven to crisp up.

• In a small bowl, stir together the pesto and red chilli puree, using half stir into the Quorn pieces, retaining the remainder to spread onto the soccas when cooked.
• Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
• To make the soccas, combine olive oil, vinegar and milk in a medium bowl and stand for 2 minutes, then stir in the mustard, salt, pepper, garlic basil and thyme.
• Stir in flour and baking soda until combined and stand for 15 minutes.
• Brush a 24 cm/9½ in non stick frying pan with oil. Heat frying pan over a medium high heat add a quarter of the batter, using a ladle spreading the mixture until it covers most of the surface. Cook for 5-6 minutes on each side or until the socca is golden brown. Carefully turn and cook the other side, until golden brown. Place the soccas onto greaseproof paper on a baking tray. Repeat with the remaining batter.
• Mix the chopped capers into the remaining pesto and chilli mix, spread the mixture on to each socca base. Top with the Quorn vegan pieces, halved tomatoes and olives. Cover with foil and bake for 15 mins or until piping hot, remove the foil for the last couple of minutes of cooking. Sprinkle over the fresh thyme and basil leaves and season to taste.

• Cook potatoes till tender, drain and set aside
• Fry chopped onions in oil and add spices.
• Add potatoes and cover in onion mix.
• Add tomatoes and cook for another two minutes.
• Add spinach and cook until just wilted.
• Mix together well and serve with rice or samp and beans

• Combine the ingredients for the marinade in a bowl, add the Quorn Vegan Pieces, stir well then cover and refrigerate for 20 minutes.
• Preheat the oven to 200°C.
• Place the marinated Quorn Vegan Pieces on a lightly greased baking sheet and cook in the middle of the oven for 8-10 minutes until golden brown.
• Combine the ingredients for the salad and mix well. Drizzle the salad dressing over.
• Arrange on a plate and top with the baked Quorn Vegan Pieces, garnish with mint sprigs

• Mix the mealie meal with water and set aside.
• Throw all the chopped vegetables in a pot with a little bit of water and a little bit of oil
• Add the spinach and nettles and allow to steam for about 10 minutes, or until most of the water is released.
• Add the soaked mealie meal to the pot.
• Cover and let it cook for about 3 – 4 more minutes, until the mealie meal becomes soft.
• Stir the entire pot’s contents and let it cook for another few minutes.
• Serve as soon as the vegetables are soft.
• Add any other herbs and spices that you like.

• Lightly fry the baby aubergine and butternut for about 5 minutes in a little coconut oil, until a bit softer.
• Fry the onion, ginger and garlic. Add the korma paste, curry leaves and fry for a few minutes until fragrant.
• Add the korma curry pieces.Mix until all coated through.
• Add the coconut cream and mix through. Add the tomato paste and mix through.
• Add the chilli and allow to simmer for about 5 minutes. Season with salt and sugar (optional, it brings out the flavor a bit more).
• Add the tin of chickpeas. Allow to simmer on a very low heat until ready to serve.
• Mix all the pineapple relish ingredients together and serve on the side.
• Serve on a bed of basmati rice, if you wish.