• Preheat oven on 180 degrees Celsius.
• Add diced mushrooms, chopped red onions, 2 cloves of garlic diced, apple cider vinegar, and a teaspoon of garlic and herb salt into a wok and dry fry it until browned and fully cooked.
• Boil the sweet potato for 15 minutes and mash it.
• Layer the lasagne in an oven-proof dish as follows: Add half the sliced zucchini as the bottom layer, add sliced large aubergine, add half the mushroom mix, add some of the cashew cheese evenly over the mix. Add mashed sweet potato evenly across the dish, add remaining half of zucchini, add sliced baby aubergine, add remaining mushroom mix, add cauliflower bechamel sauce evenly over the top.
• Once heated, put dish into oven for 55 minutes.

How to prepare cashew cheese sauce

• Soak cashews overnight
• Add to Nutri bullet or blender without water
• Add mustard powder, garlic. and herb salt
• Blend until creamy

How to prepare the creamy bechamel

• Cook cauliflower in plant based milk until soft
• Add cooked cauliflower, plant based milk, mustard powder and herb salt into nutri bullet or blender and blend until smooth

• Line a 10x15 baking tray or a standard bread loaf tin with grease-proof paper. The loaf tin will make a thicker fudge.
• Place the coconut oil in a non-stick pan and heat gently over medium heat.
• Add the chickpea flour and stir to form a smooth paste.
• Toast the mixture in the pan until the chickpea flour gives a subtle nutty aroma, thickens slightly and turns a slight darker shade. This will take about 5 – 10 minutes.
• Take care not to over-cook and keep stirring while you are toasting the flour consistently.
• Once toasted, remove from the heat and pour into a bowl and set aside.
• Now place the coconut sugar, cardamom seeds, nutmeg and water into the same saucepan and stir to dissolve over medium heat. Bring it up to a quick boil and reduce to simmer for about 2 minutes to thicken slightly.
• Return the chickpea flour mixture to the pan with the syrup and stir to combine. Allow to simmer together for a minute or two to thicken and then add your chopped nuts and stir to combine.
• Pour the mixture into your prepared tray and allow to set in the fridge for about 2-3 hours or alternatively, 30 minutes in the freezer.
• Slice into pieces and store in a sealed container in the fridge.

• Place the garlic, onion and olive oil in a large saucepan over medium-high heat. Cook for five minutes until fragrant, then add the mushrooms and sauté for another five minutes.
• Add the cauli rice, 3/4 cup wine and vegetable stock. Add a little more wine or water if necessary, to cover the veg. Stir in the chilli flakes and add the thyme stalks. Cook for 20 minutes, stirring occasionally, until the moisture is absorbed and the texture is risotto like. Add another 1/4 cup of wine if necessary – you should be able to smell it.
• Once cooked, remove the thyme stalks and stir in the truffle oil for extra richness, season and serve immediately.

Bean Soup Directions

• Soak beans overnight in water
• Rinse beans
• Add all ingredients together with 3L water
• Bring to boil
• Add the gravy to soup mixture
• Simmer until beans are soft (2-2½ hours)
• Add one teaspoon of salt
• Add extra water as needed

Gravy Directions

• Heat oil until hot, add chopped onions and stir until caramelized
• Add 3 x tablespoons cake flour and let it brown slightly
• Add sachet of tomato paste, mix thoroughly
• When all combined and sizzling, add 1 x heaped tablespoon smoked paprika

Homemade Bread Directions

• Combine all wet and dry ingredients together
• First add risen yeast to flour mix and start kneading the dough and add remaing water while kneading
• Knead for about 10 minutes until you get a medium mixture
• Dough is ready when it starts separating from bowl
• Cover bowl with cling wrap until it doubles in size (approximately 1 hour)
• The mixture will make 2 loaves of bread.

• Cook Happy Earth People chickpea pasta according to instructions – don’t forget to use a timer to avoid over cooking. Keep about a tablespoon of cooking water.
• Pour coconut milk into a saucepan
• Add all the spices.
• Mix well and bring to a boil.
• Turn down to a simmer, then add fresh parsley.
• Let simmer to thicken the sauce for 15-30 minutes – the longer it simmers, the stronger the flavour and the thicker the sauce.
• Coat pasta with the sauce, adding the cooking water where necessary (to preferred consistency) and top with fresh coriander.

• Add all of the ingredients to your blender
• Blend till smooth
• Scoop out into a bowl
• Add your favourite toppings like: Tahini, goji berries, nuts, seeds, granola, berries,
• sliced fresh fruit, cacao nibs, buckwheat, etc.

• Boil the potatoes with the skins on in salted water until fork tender, about 25 minutes.
• Drain the potatoes and peel if desired. Place the potatoes back in the pot with the margarine spread and mash with a potato masher, adding the soy milk 1/4 cup (60ml) at a time until desired consistence is met. Add salt and pepper to taste and set aside.
• In a large pot, sauté the carrots and onions in the olive oil. After 3 minutes, add in the mushrooms and continue to sauté until the mushrooms are soft, about 5 minutes.
• Sprinkle in the flour and mix well until a paste has formed. Add in the wine and broth, stirring constantly, until the flour has dissolved.
• Bring the mixture to a simmer and add the kale, peas, lentils, soy sauce, tomato paste, garlic and oregano. Stir and continue cooking on a light simmer for 7-10 minutes, or until the mixture reduces to a thick, stew-like consistency.
• Pour into a 9x9 baking dish and top with the mashed potatoes. Bake at 200 degrees for 30-35 minutes, or until the potatoes are golden.

• In a large pot or a very deep pan, drizzle some olive oil over medium heat. Add the onion and allow to cook for 5 minutes until translucent and fragrant.
• Add the garlic and fresh ginger and sauté for 1 minute, then add all the spices and cook for another minute.
• Add the butternut (that has been peeled, deseeded and cubed) and the chopped carrots. Stir well into the spices to coat all the pieces and allow to get browned slightly - turn up the heat if necessary.
• Pour over the stock and maple syrup/sugar and allow the pot to simmer for 40 minutes, stir occasionally. The stock will cook down, add a little water if needed. You are looking for a rich, thick sauce coating the butternut and carrots.
• Scatter torn coriander leaves and the lemon zest before serving hot.Serve over rice or couscous if desired.

• In a heavy 5.5 litre stockpot over medium heat, heat the olive oil.
• Add the onion and garlic, and sauté for 3 to 5 minutes. Add the celery and carrots, and cook until softened.
• Add the sweet potatoes, tomatoes, and stock. Bring to a boil.
• Turn down the heat and simmer for 30 to 40 minutes, or until all the vegetables are softened.
• Add the maple syrup, chipotles, and salt.
• Purée until completely smooth, either with an immersion blender or in smaller batches in a regular blender.

• If you have a wok, great! If not use a large pan. Place it over high heat with some olive oil and toss in the ginger matchsticks with the garlic and allow to become fragrant and soften slightly (mind the heat of the pan here!). Then add chopped chilli and onion and stir fry a minute or two.
• Add the rest of the roughly chopped veggies and toss together with the soy sauce (you can add a splash of water here). Season with salt and pepper and stir fry for 3-5 minutes on high heat. Aim for crispy veggies!
• Serve with your choice of rice or noodles. (Add sweet and sour sauce if your preference!)