Dressing preparation

• Heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the shallots and sauté until softened (about 5 minutes). Add the cranberries and continue to cook, stirring, until they are softened and begin to pop (about 5 minutes).
• Set aside to cool, then transfer to a blender. Add the vinegar, rosemary, sage, water, maple syrup/sugar, salt, and the remaining 2 tablespoons of olive oil and process until smooth.

Salad preparation

• Preheat oven to 180 C.
• Wrap the beets in aluminum foil and put them on a baking sheet. Put the fennel on a separate baking sheet, cut side up, drizzle with olive oil, and season with salt and pepper.
• Roast the beets and fennel in the oven until fork-tender (about 30 minutes for the fennel, and 50 to 60 minutes for the beets).
• When cool enough to handle, peel the beets and cut them into thin slices. Cut the fennel into very thin slices.
• Meanwhile, spread the pecans on a baking sheet and bake until lightly toasted (about 5 to 8 minutes).
• Put the arugula (rocket) in a large bowl; add the beets, fennel, nuts, and optional pear, and gently toss together. Drizzle with the dressing and scatter the figs over the salad.

• Heat one large deep pan or wok over medium-high heat.
• Combine the mirin, sake, soy and sugar in a bowl and set aside.
• Place spring onions and coconut oil in the pan. Sauté for a minute, then add one cup of the sake mixture.
• Add the mushrooms, pak choi and cabbage to the pan. In the meantime, soak the vermicelli noodles in water for 5 minutes. Then add to the pan with the vegetables.
• Add the rest of the sake mixture and cook for a further five minutes.
• Serve noodle mix with fresh coriander and a squeeze of lime juice.

• Blend all the ingredients together in a food processor or blender until smooth.
• Transfer the mixture to a bowl and add your toppings.

• Make the crust first: Place cupcake papers in a 12-slot muffin pan.
• Add pitted dates to a food processor and mix until it is ground and forms a ball. Remove the dates from food processor and set aside.
• Add nuts to the food processor and mix until fully ground. Add the dates back in and blend until a crumbly mixture forms.
• Place a heaping spoonful of crust mixture to each cupcake paper and press with fingers.
• Place pan in freezer while you make the filling.
• In a blender or Vitamix, add the filling ingredients. Blend on high until silky smooth.
• If flavoring with blueberry, add the blueberries to the blender and mix until smooth. Or, add blueberries (or blueberry jam) to plain cheesecakes in the pan and swirl in.
• For chocolate cheesecakes, add the cocoa powder to the blended mixture and swirl in crushed chocolate chips once poured into cheesecakes.
• Pour cheesecake filling into cupcake tin, dividing evenly.
• Cover with plastic wrap or a lid and place into freezer until completely set—about 4-6 hours.
• Enjoy frozen or remove from freezer for 10-15 minutes to allow cheesecakes to thaw before eating.

• Heat oil in a pot placed over high heat.
• Whisk together flour, baking soda, salt and water.
• Dip vegetables in batter and fry in batches. You’ll know the oil is hot enough when you insert a wooden spoon and little bubbles form around it. Place vegetable pieces on a paper towel to drain excess oil.
• Combine all dipping sauce ingredients together in a bowl and serve with the tempura.

• Place some olive oil in a large saucepan or pot over medium heat. Sauté the red onion, celery and carrots until soft, about 8 to 10 minutes.
• Add the garlic and spices and a little more olive oil if necessary and sauté for a further five minutes.
• Add the chopped tomatoes, red peppers, tomato paste, vinegar and red wine and bring to a boil, then turn down the heat and cook for an hour, stirring occasionally.
• Add the beans and add enough vegetable stock to cover nicely. Simmer for another hour over medium low heat, stirring occasionally.
• Test seasoning and adjust accordingly.
• Serve with a lemon wedge and a sprinkling of coriander.

• To make the cauliflower rice, you can either grate the cauliflower on a box grater to form rice-like grains, or you can process it in two batches in your food processor, pulsing with the S blade till it resembles rice. When you're finished, transfer the rice to a large mixing bowl. Alternatively, you can buy cauliflower rice at most grocery stores
• Add the olives, tomatoes, capers, lemon juice, oil, and oregano. Give everything a toss.
• Serve, garnished with some fresh chives, if desired.

• Mix all ingredients in a bowl until well-combined.
• Place the oats mixture in a glass jar with closed lid overnight.
• Transfer your oats mixture to a bowl the next morning, add your favourite toppings and more nut milk if you prefer and enjoy hot or cold.

• Preheat the oven to 200 degrees Celsius.
• Wash the potatoes and place them on a baking tray lined with tin foil or a baking sheet. Prick some holes in sweet potatoes with a fork.
• When the oven is ready, pop the sweet potatoes in for about 45-60 minutes. Check them around the 45-minute mark by piercing them with a fork to see if they're ready.
• While the potatoes are roasting away, make the pasta. Boil a pot with hot water. Add the pasta and cook for about 6-8 minutes (depending on your pasta brand).
• Make the hemp seed & pecan nut sauce by mixing the pecan nut butter, nutritional yeast, lemon, hemp seeds, soy sauce and water in a small bowl. Mix until smooth. Add more water to create a thinner consistency if needed.
• Toast the walnuts over a high heat over the stove until lightly browned. Toss them frequently to ensure even toasting.
• Take the sweet potatoes out the oven and cut length ways down the center. Fill the middle with the pasta, a dollop of the sauce and a sprinkle of nuts. Top with fresh coriander, peppery rocket and a squeeze of lemon.

• Preheat the oven to 200° degrees Celsius. Lightly spray a 9 x 13-inch baking dish with olive oil.
• Heat the oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion starts to become translucent.
• Add the beans, tomatoes, barbecue sauce, maple syrup, tomato paste, 1 tablespoon vinegar, mustard, soy sauce, hot sauce, liquid smoke, cumin, cinnamon, and nutmeg.
• Bring to a boil, then reduce the heat and simmer, stirring occasionally, for 15 minutes. Stir in the nutritional yeast (if using), salt, and pepper. Remove from the heat.
• While the beans are simmering, make the cornbread batter. In a measuring cup, combine the nondairy milk and 1 tablespoon vinegar.
• In a small bowl, combine the ground flaxseed and warm water. Let both mixtures sit for at least 5 minutes.
• In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, paprika, nutmeg, and cayenne. Add the milk mixture, flaxseed meal mixture, melted vegan margarine, and maple syrup. Mix until just combined.
• Pour the beans into the prepared baking dish. Using a rubber spatula, spread the cornbread batter on top. Bake for 25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean. Remove from the oven and serve warm. Leftovers can be covered and chilled 3 to 4 days.