• 340 g package extra-firm silken tofu
• 1 1/2 cups 340ml unsweetened soy milk
• 1/4 cup 60ml white wine
• 1/4 cup 60g nutritional yeast
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1/4 teaspoon nutmeg
• 2 tablespoons arrowroot powder (or cornstarch)
• Water
• 450 g uncooked fettuccine
• 225 g sliced cremini mushrooms (optional)
• Salt and black pepper (to taste)

• 2 x Onions
• 1 x Tomato
• 2 x Cloves Garlic
• 2 x Green Chilli
• 1 teaspoon Freshly chopped ginger
• 1 teaspoon nigella (onion seeds)
• 1 teaspoon coriander seeds
• 1 teaspoon Garan Masala Powder
• 1 teaspoon curry paste
• 1 teaspoon chili powder
• 1 teaspoon turmeric powder
• 1 Bay Leaf
• 1 Cup mixed lentils
• 1 x Carrot
• 2 x Sweet potato
• 4 x cardamon seeds
• 1 x 400ml Coconut Milk
• Oil (to fry veggies in pan)

• Dough
• • 2 1/4 tsp yeast
• • 1 tsp sugar
• • 1/2 cup lukewarm water
• • 3/4 cup room temperature unsweetened soy/almond milk
• • 1/3 cup oil
• • 3/4 tsp salt
• • 1 1/2 tsp ground cinnamon
• • 1/2 tsp ground nutmeg
• • 1/4 cup sugar
• • 1 tbsp orange zest
• • 1 tbsp lemon zest
• • 3 1/2 - 4 cups all-purpose flour
• • 1/2 cup dates
• Vegan "Egg" Wash
• • 2 tbsp unsweetened non-dairy milk
• • 1 tbsp maple syrup
• Icing
• • 1/2 cup powdered sugar
• • 1/4 tsp vanilla extract
• • 2 1/2 tsp unsweetened soy/almond milk

• 1 red bell pepper
• 1 large sweet potato (peeled and cut into 1-inch cubes)
• 1/2 to 3/4 medium-sized onion
• 1 teaspoon canola oil
• 3 large cloves garlic (chopped)
• 1 cup 225ml unsweetened soy milk
• 2 tablespoons nutritional yeast 
 (optional)
• 3/4 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon ground black pepper
• 1/2 box spaghetti
• Fresh basil (chopped, for garnish)

• 1 1/2 cups 340g chickpea flour
• 1/4 teaspoon sea salt
• 1/4 teaspoon black salt (available at Indian grocers, optional)
• 1/2 teaspoon turmeric
• 1/4 teaspoon baking powder
• 1/2 teaspoon dill (dried or freshly chopped)
• 1/8 teaspoon cayenne pepper
• 2 cups 450ml water
• 1/2 cup small bunch fresh parsley, chopped
• 1/4 cup small bunch fresh cilantro (coriander) or parsley, chopped
• 1 cup 225g Swiss chard, finely chopped
• 1 cup 225g onion or shallot, thinly sliced
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons olive oil

• 1 box FRY’S CHUNKY STRIPS
• 2 Medium aubergines
• 3 tbsp Olive oil
• 400 g Cherry tomatoes
• Pinch of ground cumin
• 1/3 cup Mint (coarsely chopped)
• 1/3 cup Flat-leaf parsley leaves (coarsely chopped)

For the dressing

• 1 tbsp Olive oil
• Juice of half a lemon
• 1 Garlic clove (crushed)

Coffee and chilli marinade for Chunky Strips

• 1 tsp Chilli flakes
• 2 tbsp Instant coffee powder
• 1 Red chilli (deseeded and chopped)
• 2 tbsp Cooking oil
• a little boiling water

• 1 cup lightly packed fresh flower petals
• ¾ cup white sugar
• ¾ cup water
• 1 tbsp lemon juice

• 125 g button mushrooms and wild mushrooms
• 4 tbsp olive oil
• 1 large onion (chopped)
• 2 cloves garlic (finely chopped)
• 400 g cooked green lentils (about 200 g dried lentils)
• 200 g toasted walnuts
• 3 tbsp freshly squeezed lemon juice
• 3 tbsp soy sauce
• 10 tsp herbs (thyme, rosemary and sage, finely chopped)
• 5 tbsp brandy
• salt and freshly ground pepper

• 3/4 cup raw cashew nuts
• 1 cup coconut cream
• 1/2 cup coconut milk
• 1 1/2 cup water
• 12 tsp porcini powder
• 2/3 cup cocoa powder
• 1/4 tsp salt
• 1/2 cup sugar
• 2 1/2 tbsp cornstarch

• 8 Flour tortilla
• 2 Cups Black beans
• 2 Cups Sweet potatoes cooked tender (cut into small cubes)
• ½ Teaspoon Cumin
• ½ Cup Red bell pepper (diced small)
• ½ Cup Green bell pepper (diced small)
• 1 Tablespoon Fresh garlic
• 1 Tablespoon Chili powder
• 1 Cup Red onion (diced small)