Baked Polenta with Tomato &Basil Sauce

Ingredients: 1 tbsp plus 1 tsp olive oil or coconut oil, plus extra for greasing 150g/5 ½ oz/1 cup polenta/cornmeal 30g/1oz1/4 cup ground almonds (optional) 11/35fl oz 4cups vegetable stock 2 tsp lemon juice 60g/2 ¼ oz/heaped 1/3 cup pine nuts (optional) 1 onion, chopped 1 garlic clove, crushed 400g/14oz/scant 1 2/3 cups canned/crushed Tomatoes

Spinach and Chickpeas Hummus

Chickpeas are perfect base for any flavour or seasoning. Adding spinach gave it a lovely colour and made it even more yummy. Ingredients: 400g (13 oz/2 cups) canned chickpeas, rinsed and drained 60g (2 ½ oz) spinach 1 tbsp tahini Juice of ½ lemon 2 tbsp olive oil 1 small garlic clove About 125ml (4fl

‘Cheesy’ Kale Chips

This dehydrated vegetable is so delicious and yummy and nutritious. Ingredients: 6g (1/4 oz) thyme leaves Juice of 1 lemon 6oz (2 ½ oz) yeast flakes 100g (3 ½ oz/2/3 cup) cashews or chickpeas 100g (4fl oz/1/2 cup)water 60g(2 ½ oz) kale, chopped into 5cm (2in) pieces Nutritional Nugget: Source of B12 are limited for

Spring Garden Risotto

Ingredients: 1 organic vegetable low in-salt Vegetable Stock-cube 2 shallots, peeled and diced 1 tbsp olive oil Juice of 1 lemon 300g (1 ½ cups) brown or white Risotto rice or Arborio 1 carrot, peeled and diced 1/3 courgette, diced 175g (1/4 cup) fresh, frozen or tinned Broad beans 80g(1/2 cup) Frozen peas A small

Zingy Summer Salad

Ingredients: 30 g/1.5 /¼ cup camergue red rice 50 g / 1 ½ oz / curly leaves kale 1 lemon juice 1 tbsp extra virgin olive oil 1 tsp sea salt ½ blood orange (optional) 25 g/2 oz pomegranate seeds 25 g/ 2 oz hazelnut (cob nuts roughly chopped) I replaced the nuts with roasted

Devil’s Food Cake

This is an American Classic, consisting of a rich melt-in-the-mouth chocolate cake that has a citrus-flavoured frosting. Ingredients: 100 g/3 ½ oz dark vegan chocolate 250 g/9 oz 2 ¼ cups self-tasing flour 1 tsp bicarbonate of soda (baking soda) 225 g/8 oz/1 vegan cup butter 400 g/14 oz/2 2/3 cups dark Muscovado sugar 1

Black Rice & butternut squash Bowl

Ingredients: 1 small butternut squash, peeled, Deseeded and diced 1 red onion, diced 1 tbsp olive oil 125 g/4 ½ oz black rice 70 g/2 ½ oz kale, shredded 2 tbsp pine nuts 400 g/1/4 oz canned butternut beans, Drained and rinsed Vegan cottage cheese and pomegranate seeds, (optional) to Serve Dressing 4 tbsp tahini

Doughnut balls with blueberry glaze

Try scattering the the doughnut balls with a confetti of blueberry or other fruit powder and finely grated lemon rind, and even chopped nuts Ingredients: 4 teaspoons (14g) dry yeast 1/3 cup (125ml) warm water ¾ (180ml) unsweetened Almond vegan milk 80g(2 ½ ounces) vegan Margarine spread, melted 1/3 cup (75g) castor (superfine) sugar 1

Ligurian Trofie pasta with Green Beans, potato and pesto

Trofie are short, thin knotted stripes of past, Liguria in north-western Italty. The region is also famous for its fresh basil, so pesto sauce is Trofie’s perfect parthner. Of course, you can buy decent ready-made pesto but making your own is pretty easy and gives the finished dish extra depth of flavour. Not to mention