Ingredients

For the borlotti balls

150 g dried borlotti beans, washed under cold running water, soaked for 8-10 hours then rinsed
50 g wheat gluten
3 tablespoons golden flax seeds, finely ground
4 tablespoons nutritional yeast flakes
2-3 tablespoons extra virgin olive oil
2 cloves of garlic, peeled and finely chopped
3 tablespoons tamari
4-6 tablespoons oat milk (unflavoured and unsweetened)
whole sea salt, just enough to taste
a large handful of fresh parsley, cleaned and finely chopped

For the vegetable stew

4-5 tablespoons extra virgin olive oil
4-5 carrots, cleaned and sliced
half a medium (or 1 small) butternut squash, cleaned and cut into small pieces
400-450 ml filtered water
50 -60 ml oat milk (unflavoured and unsweetened)
half a teaspoon vegetable bouillon powder
freshly ground black pepper, just enough to taste
chili powder, just enough to taste
half a teaspoon powdered turmeric
whole sea salt, just enough to taste
1 teaspoon dried oregano
1 teaspoon dried thyme

Makes 4 servings (12-15 balls) 

Directions

Cook the beans in plain fresh water until tender (you can use a pressure cooker or large pot). Preheat oven to 170°  C. Drain, rinse under running water, drain again and transfer into a large bowl. Mash the borlotti with a potato masher. Add wheat gluten, flax seeds, nutritional yeast, oil, garlic, tamari, oat milk, salt, parsley, and mix well until everything is combined. Roll into balls (wet your hands now and then), line a baking tray with parchment-paper, and bake for 30-35 minutes. In the meantime, to make the vegetable stew, heat the olive oil in a large casserole over medium-high heat, add carrots and squash and sauté for 5-10 minutes, stirring often. Add water, oat milk, vegetable bouillon powder, black pepper, chili powder, turmeric, salt, oregano, thyme, and sauté for about 5 more minutes. Reduce the heat to low, cover and simmer for 30-35 minutes. Remove the lid and continue cooking until most of the liquid has evaporated, stirring occasionally. Turn off the heat.
When the balls are ready, remove them from the steamer and let cool a bit. Unwrap the balls and add them to the vegetable stew. Cook over low heat for another 15-20 minutes and serve.

Ingredients

150 g semi-whole wheat flour
100 g whole oat flour
50 g coconut flakes
50 g golden flax seeds, finely ground
2 tablespoons cornstarch, GMO-free
a pinch of whole sea salt
1 teaspoon baking soda
1 teaspoon cream of tartar
60 ml extra virgin olive oil
110 g rice malt syrup
130 g coconut milk
150 ml oat milk, unflavoured and unsweetened
2 handfuls of sultana raisins, soaked in filtered water for 10-15 minutes then drained
a handful of hazelnuts, coarsely chopped
100 g dark chocolate (70% cacao), coarsely chopped

Makes about 12 muffins.

Directions

Preheat oven to 180° C. In a large bowl, combine the wheat flour, oat flour, coconut flakes, flax seeds, cornstarch, salt, baking soda and baking powder and stir to blend. In another bowl combine olive oil, rice malt syrup, coconut milk, oat milk and whisk well. Fold the wet ingredients into the dry ingredients. Stir gently until the ingredients are combined but don’t over mix the batter. Add the raisins, hazelnuts and chocolate and stir just to make sure they’re evenly incorporated into the batter. Fill the muffin cups or muffin tray with the batter, using a spoon. Place in the oven and bake for 25-30 minutes or until the top is lightly browned and a toothpick or knife inserted in the center of a muffin comes out clean. Remove from the oven, let cool for a couple of minutes, unmold the muffins and place them on a wire rack to let cool.

Ingredients

150 g whole oatmeal flour
50 g semi-whole wheat flour
50 g whole kamut flour
a pinch of whole sea salt
half a teaspoon baking soda
80 ml almond milk, plain (unflavoured) and unsweetened
90 ml extra virgin olive oil
150 g rice malt syrup
60 g unrefined cane sugar such as muscovado

Makes 18-20 cookies.

Directions

Preheat the oven to 180° C. In a large bowl, mix oatmeal, wheat flour, kamut flour, salt and baking soda. Whisk together almond milk, oil, rice malt and muscovado, using a blender or food processor. Stir the liquid into the dry mixture. Make sure that everything is well combined. Line a baking tray with parchment-paper, scoop up a spoonful of batter and drop it onto the tray. Repeat with the remaining mixture. Bake 15-20 minutes, until deep golden. Be careful not to overbake. Let the cookies cool for a few minutes before removing and transferring to a wire rack to cool completely. Store in a glass jar.

Ingredients

half a small head of cooked Romanesco broccoli (which should be about 180-200 g)
215 g cooked whole Baldo rice (which is about 150-170 g uncooked), preferably al dente
1-2 tablespoons raw sesame oil
1 tablespoons tahin
half a teaspoon powdered coriander seeds
half a teaspoon powdered cumin
half a teaspoon dried ginger powder
freshly ground black pepper, just enough to taste
whole sea salt, just enough to taste
a small handful of parsley leaves, preferably fresh, cleaned and finely chopped
1 teaspoon cleaned and chopped chives, preferably fresh
2 tablespoons white sesame seeds
2 tablespoons ground white sesame seeds (you can grind them yourself in a spice or coffee grinder)

To complete

3 handfuls of peeled almonds
1 tablespoon flakes of nutritional yeast

Makes 16-18 balls.

Directions

Using a potato masher or fork, mash the broccoli until no large pieces remain. Transfer the broccoli mash into a large bowl, add the cooked rice, sesame oil, tahin, spices, salt, parsley, chives and sesame seeds (whole and ground) and stir well to combine all ingredients. To shape the balls, wet your hands with a little water to prevent the mixture from sticking. They should be slightly smaller than a golf ball. Set the balls aside on a sheet of parchment paper or a tray. In a coffee grinder, finely grind the almonds with the nutritional yeast. Roll the rice balls in the almond-yeast powder and serve at room temperature.

Ingredients

1 tablespoon Himalayan salt
1 teaspoon flakes of dulse seaweed
1 teaspoon rooibos tea

Directions

Finely grind all ingredients with a pestle in a mortar (or use a coffee grinder for a finer texture). Store in a jar.

Ingredients

400 g stale wholemeal bread
600 ml oat milk, plain (unflavoured) and unsweetened
200 ml apple juice, with no added sugar
150 ml vegetable cream, GMO-free (I used almond cream)
100 g rice malt syrup
2 teaspoons natural vanilla extract
4 red apples, cleaned, cored, peeled and thinly sliced
200 ml filtered water
2-3 tablespoons apple juice concentrate, with no added sugar
half a teaspoon vanilla powder
maple syrup (grade B), to serve 

Directions

Pre-heat the oven to 170° C. In a large bowl, mix together oat milk, apple juice, cream, malt syrup and vanilla. Cut the bread into small cubes and stir it into the liquid mixture. Let soak for at least 40-45 minutes. Now and then, mash the bread with a fork. Add some more oat milk and apple juice if necessary (it shouldn’t be, but that depends on the kind of bread you use).
In the meantime, put the sliced apples in a pan, add the water, apple juice concentrate and vanilla, stir well and cook over low heat for about 5 minutes, stirring often. Remove the apples from the heat. Transfer some of the bread mixture into a lightly oiled baking pan (or divide it between small oven safe ramekins), add one layer of the sliced apples and repeat with remaining mixture and apple slices. Bake for about one hour. Check for donness by piercing with a knife: it should come out clean. Cook a bit longer if necessary. Serve either warm or cold drizzled with some maple syrup.

Ingredients

1 medium cauliflower, cleaned and divided into florets
200 ml plain (unflavoured), unsweetened, GMO-free vegetable cream (I used almond cream)
3-4 tablespoons extra virgin olive oil
whole sea salt, just enough to taste
1 teaspoon powdered turmeric
grated nutmeg, to taste
1 tablespoon poppy seeds

Directions

Preheat oven to 170° C. Blanch the cauliflower florets by placing them in boiling water (lightly salted with some whole sea salt) for 2-3 minutes. Drain, rinse immediately with cold water, drain again and place the florets in a oven safe casserole. In a bowl, whisk together the almond cream, oil, salt, turmeric, nutmeg and poppy seeds and pour the mixture over the cauliflower. Sprinkle with some more nutmeg, if desidered, bake for 25-30 minutes, then remove from the oven and serve warm.

Ingredients

150 g whole rice, washed in cold water, well drained then cooked in water until very tender
160 g rice malt syrup
3 tablespoons light and fruity extra virgin olive oil
zest of 1 organic lemon, grated
3 tablespoons whole rice flour
80 g corn flour (GMO-free)
a pinch of whole sea salt
a few pinches of vanilla powder
1 tablespoon cornstarch (GMO-free)
3 handfuls of sultanas, soaked in 3 tablespoons mirin for about 15 minutes then drained and pat dried
powdered brown cane sugar or extra fine almond flour, to serve

Directions

Preheat the oven to 170° C. Place cooked rice, malt syrup and oil in the bowl of a mixer and process until very smooth. Transfer the mixture into a bowl, add all remaining ingredients and stir well until everything is incorporated. Place a sheet of parchment-paper on a baking tray and scoop up a spoonful of batter and drop it onto the parchment-paper. Repeat with remaining mixture. Once the fritters have been placed on the baking sheet bake for 20-25 minutes or until crisp and golden on both sides (you can turn the fritters over with a spatula). Remove from the oven, transfer onto a plate, absorb any excess oil with kitchen paper (this step shouldn’t be really necessary), sprinkle with some powdered sugar or almond flour and eat warm.

Ingredients

280 g whole wheat linguine
4-5 tablespoons extra virgin olive oil
half a onion, peeled and finely chopped
1 carrot, cleaned and finely chopped
a pinch of whole sea salt
a small head of radicchio, chopped
250 g seitan, minced
a handful of fresh parsley, cleaned and finely chopped
freshly ground black pepper, to taste

Makes 4 servings.

Directions

Bring a pan of plenty water to a boil. As soon as the water is boiling, add some salt and cook the linguine. Heat the oil in a large pan or wok over medium-high heat then add the onion, carrot and salt and sauté for a few minutes (the carrot should stay crunchy). Add the radicchio and seitan, cook for a few more minutes and turn off the heat. When the linguine are al dente, drain and transfer them in the pan where you cooked the vegetables. Add a little more olive oil if needed, then mix and sauté over medium heat for 30-40 seconds, making sure the pasta does not stick to the bottom of the pan. Remove from the heat, add the parsley and pepper, toss and serve.

Ingredients

For the crust

260 g semi-whole wheat flour
40 g whole rice flour
half a teaspoon whole sea salt
100-120 ml filtered water
120 ml extra virgin olive oil

For the filling (to fill 4-6 baskets)

100 g chopped walnuts
2 tablespoons rice malt syrup
4 tablespoons apricot jam, with no added refined sugar and naturally sweetened with agave syrup or rice malt syrup or dark brown unrefined sugar such as Muscovado
a pinch of whole sea salt
half a teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice

For the vanilla cream

200 ml oat milk
50 ml almond cream
seeds from half a vanilla pod
a pinch of whole sea salt
4 tablespoons rice malt syrup
2 tablespoons whole rice flour, sifted
1 tablespoon corn starch, dissolved in 2 tablespoons cold water

Directions

To make the crust, stir the flours and salt together in a large bowl and place them in the fridge for at least 30 minutes. Refrigerate the water so that it’s perfectly chilled when you start making the dough. Freeze the olive oil in a proper container (the oil should remain in the freezer for about 30-45 minutes, until very creamy). When all the crust ingredients are chilled, add the olive oil to the dry mixture and work with a fork until the oil has been absorbed by the flour. Keep mixing with the fork, as your hands would be too warm, then add the water little by little, just enough to make a good grainy texture. You might not need all the water indicated, but make sure the dough holds together. Cover the dough with a damp cloth and transfer it in the refrigerator for about 1 hour. Preheat the oven to 180° C. Remove the dough (or just some of it) from the fridge and place it on a lightly floured surface, dust your rolling-pin with flour, roll the dough out to the desired thickness (2-4 mm) and cut into squares. Oil some tiny pie pans or muffin tins and sprinkle with a light coating of flour. Arrange the dough squares in the tins, poke a few holes in the dough with a fork to let the steam escape, trim off any excess round the edges and bake for 10-12. Remove from the oven, let cool for a few minutes then unmold and set aside until they’re ready to be filled.

To prepare the filling, combine all the filling ingredients in a bowl and mix well. Set aside.

To make the vanilla cream, warm up the milk over low heat, add the cream, vanilla, salt and malt syrup and stir until combined. Slowly add the sifted rice flour and simmer for 2-3 minutes while mixing. Stir in the corn starch and cook for another couple of minutes until the cream thickens. Remove from the heat and set aside.

To assemble, fill the baskets with the orange and walnut filling and top with some vanilla cream. The vanilla cream is equally delicious served warm or cold. Garnish with grated orange zest, if desired.

Ingredients

For the cake

200 g semi-whole wheat flour
80 g wholemeal flour
120 g almond flour
40 g unsweetened cacao powder, sifted
50 g muscovado sugar
half a teaspoon vanilla powder
2 teaspoons cream of tartar
1 tablespoon cornstarch
a pinch of whole sea salt
180 g barley malt syrup
100 ml extra virgin olive oil
200 ml almond milk, unsweetened and unflavoured
100 ml almond cream (or other vegetable cream, GMO-free)

For the chocolate sauce

300 ml almond milk, unsweetened
4 tablespoons rice malt syrup
2 teaspoons ginger juice
1 teaspoon natural vanilla extract
1 teaspoon dried ginger powder
a pinch of whole sea salt
3 tablespoons unsweetened cacao powder, sifted
half a teaspoon cornstarch, dissolved in 1 tablespoon filtered cold water

For the chocolate ganache

150 g dark chocolate (70% cacao), broken into pieces
200 g rice malt syrup
50 ml almond cream (or other vegetable cream, GMO-free)
half a teaspoon fine ground Himalayan salt

To complete

chopped candied ginger (candied with dark brown sugar), to taste
dark chocolate curls (made with a vegetable peeler dragged down one side of the chocolate block from top to bottom), to taste

Makes 16-20 squares.

Directions

Preheat oven to 180° C, lightly oil and flour a 20 cm square (stainless steel) cake pan, or alternatively, lay down a sheet of parchment paper on your cake pan. In a large bowl, sift together the semi-whole wheat flour, wholemeal flour, almond flour, cacao powder, muscovado, vanilla, cream of tartar, cornstarch and salt. Mix well.
Place the barley malt syrup, extra virgin olive oil, almond milk and almond cream in a bowl and stir well. Add the wet ingredients to the dry ingredients and whisk until the batter is blended. Make sure everything is well combined. Pour the batter into the cake pan and bake for about 50 minutes. The centre of the cake should be firm but still a little moist (use a wooden stick to check donness). Let cool before removing the cake from the pan.

To make the chocolate sauce, place the almond milk, rice malt syrup, ginger juice, vanilla extract, ginger powder and salt in a saucepan and start cooking over low heat. Add the cacao powder while you keep stirring. Cook for another 2-3 minutes, then add the cornstarch and cook for another minute or until the sauce is slightly thick (don’t stop stirring while it thickens). Let cool for a few minutes but not too long as the sauce will thicken a bit further as it cools.

When the cake has cooled, remove it from the pan and cut into squares. Poke a few holes in the squares, using a fork or stick. Pour some chocolate sauce over them little by little and let it soak in. Set aside for a while, to let cool again and let the sauce make everything moist. In the meantime you can make the chocolate ganache. Place the chocolate in a saucepan together with the rice malt syrup, almond cream and Himalayan salt and simmer over low heat, stirring constantly. Remove from the heat as soon as the chocolate has completely melted and everything is combined. Let cool for a bit then pour the ganache over the top of  the cake squares and garnish with the candied ginger and chocolate curls.

Ingredients

100 g quinoa flour
200 g semi-whole wheat flour
2 tablespoons cornstarch
2 teaspoons cream of tartar
a pinch of whole sea salt
1 teaspoon baking soda
half a teaspoon cardamom powder
200 ml plain (unflavoured) and unsweetened rice milk
70 ml extra virgin olive oil
80 g rice malt syrup
20 ml maple syrup (grade C)
100 g dark chocolate (70% cocoa), broken into pieces
3 handfuls of dried sour cherries

Makes 10-12 muffins.

Directions

Preheat oven to 180° C. In a large bowl,  combine the quinoa flour, wheat flour, cornstarch, cream of tartar, salt, baking soda, cardamom powder and stir to blend well. In another bowl combine the milk, olive oil, rice malt syrup, maple syrup and whisk well. Fold the wet ingredients into the dry ingredients. Stir gently until the ingredients are combined but make sure you don’t over mix the batter. Add the chocolate and cherries and give another stir just to make sure they’re evenly incorporated into the batter. Fill the muffin cups or muffin tray with the batter, using a spoon. Place in the oven and bake for 25-30 minutes or until the top is lightly browned and a toothpick or knife inserted in the center of a muffin comes out clean. Remove from the oven, let cool for a couple of minutes, unmold the muffins and place them on a wire rack to let cool.

Thoughts, tips, ideas

If you want to enjoy the bits of melted chocolate, eat the muffins while they’re still warm. Or whenever you fancy one, you can always warm it up. Anyways, they’re equally good cold. 

Ingredients

100 g dried and peeled chestnuts, soaked in filtered water for 20 minutes
1 medium celeriac, peeled and cut into pieces
whole sea salt
6 tablespoons extra virgin olive oil
Himalayan salt, just enough to taste
400 ml filtered water (you can use all or part of the leftover cooking water you used to steam the celeriac)
400 ml plain and unsweetened oat milk
freshly ground black pepper, just enough to taste
hazelnut oil, to taste
fresh parsley leaves, to taste

Makes 2-4 servings.

Directions

Boil the chestnuts in slightly salted water until very tender (it will take no less than 30 minutes), then rinse them under cold running water and rub off any dark skins. In the meantime, place the celeriac bits in a steamer fitted over a saucepan, add enough water to reach the bottom of the steamer and sprinkle with some salt. Bring to a boil then reduce the heat and steam just until tender (it will take about 15 minutes). Remove the celeriac from the heat and transfer it in the bowl of a food processor, add the chestnuts, olive oil, Himalayan salt, water and oat milk and process until very smooth. Add some more water or milk if you like a runnier soup (using milk only will make the texture a bit richer). Reheat the soup if necessary, then stir it into serving bowls, sprinkle some black pepper and hazelnut oil over it and garnish with the parsley leaves.

Ingredients

For the marinated tempeh

400 g tempeh, cut into cubes
2 tablespoons shoyu
2 tablespoons rice vinegar
1 tablespoon ginger juice (from 2-3 cm fresh ginger root, peeled, grated and squeezed)
1 garlic clove (sprout removed), cut in quarters
filtered water

To cook the tempeh

4 tablespoons extra virgin olive oil
1 tablespoon shoyu
2 tablespoons filtered water
2-3 handfuls of raisins, soaked in filtered water for 5 minutes then drained and pat dried with kitchen paper
1 teaspoon dried rosemary, flakes or powder

For the cabbage

half a red cabbage, cleaned and cored, finely sliced into strips
extra virgin olive oil, to taste
apple vinegar, to taste
a pich of whole sea salt

Makes 2-4 servings.

Directions

In a bowl, combine the tempeh cubes, shoyu, rice vinegar and garlic. Add some filtered water, just enough to cover the tempeh. Cover with a lid or kitchen foil or cling film and place in the fridge. Leave to marinate for 8-12 hours.

When the tempeh is ready to be cooked, remove the cubes from the marinade (which can be used once more to marinate some extra tempeh). Heat a frying pan or wok over a high heat and add the olive oil, shoyu and water. Stir in the tempeh cubes and sauté for a couple of minutes or until the oil, shoyu and water have been absorbed. Add the raisins and the rosemary, toss and remove from the heat. Let cool slightly (I’d say 2-3 minutes). In the meantime, place the red cabbage strips in a salad bowl, add the olive oil, the apple vinegar and the salt and toss. Add the rosemary-raisin-tempeh cubes, toss again and serve.

Ingredients

100 g dark chocolate, fair trade
2 tablespoons plain oat milk
1 pinch whole sea salt
100 g barley malt syrup
200 g almond butter
70 g whole puffed barley

Makes 20 treats.

Directions

In a saucepan in a bain-marie, melt the chocolate with the milk and salt, stirring constantly. As soon as it’s melted, remove the chocolate from the fire and add the barley malt syrup. Stir to combine and add the almond butter. Stir very well and add the puffed barley. When everything is well incorporated and the barley is coated with the chocolate and almond butter mixture, wet your hands and roll the mixture into balls with a flat bottom. Place on a sheet of parchment paper or a tray and let cool for about 30-40 minutes (you might want to refrigerate them if your kitchen is to warm). When they’re set, enjoy at room temperature. They keep for up to 3-4 days (if it’s too warm, store them in the fridge, but remember that they’re more gooey at a standard room temperature).

Ingredients

For the crust

The recipe is here. You will need about 80-100 g of dough in order to make 2 tart shells. of about 15 cm. The quantities vary according to the thickness you prefer for the single shells.

For the hazelnut cream

200 ml almond milk
a pinch of whole sea salt
2 tablespoons hazelnut butter
1 teaspoon thyme leaves (fresh or dried)
1 teaspoon agar agar powder
1 tablespoon cornstarch (GMO-free), dissolved in 2 tablespoons filtered water
4 tablespoons rice malt syrup

Quantities indicated here are enough for 2 tart shells of about 15 cm. To fill a single larger tart you will of course have to double or triple the quantities.

To complete

coarsely chopped hazelnuts, to taste
thyme leaves, preferably fresh, to taste
rice malt syrup, to taste

Directions

Preheat the oven to 180° C. When you’re ready to roll the dough, take it from the fridge and place it on a lightly floured surface, dust your rolling-pin with flour and roll the dough out to the desired thickness (3-4 mm). Oil your tart pans and sprinkle with a light coating of flour. Arrange the dough in the pans, poke a few holes in the dough with a fork to let the steam escape, and transfer the pans into the oven. Bake for 10-15 minutes until nicely golden (cooking time varies according to the thickness). Let cool a tiny bit before removing the tart from the pan and filling with the cream.

To make the hazelnut cream, pour the almond milk in a pan over low heat, then add the salt. Stir, add the hazelnut butter and keep stirring until it has completely melted. Add the thyme, using a tea infuser spoon or ball, and turn the heat to medium-high. Remove the thyme/infuser after 3-5 minutes and add the agar agar, while you stir until it has dissolved. Add the cornstarch and keep stirring for a few more minutes until the mixture has thickened. Remove from the heat, add the rice malt syrup and stir to combine. If the texture of the cream is grainy, mix with an immersion blender to make it smoother. Set aside to cool slightly before you fill the tarts.

To complete, fill the tarts with the hazelnut cream, scatter the hazelnuts and thyme leaves over the top and drizzle with the rice malt syrup.

Ingredients

For the dressing

5-6 tablespoons extra virgin olive oil
juice of 1 lemon
1 teaspoon apple vinegar
2 teaspoons agave syrup
1 teaspoon fresh ginger juice
a quarter of a teaspoon dried, powdered ginger
a quarter of a teaspoon powdered vanilla
whole sea salt, just enough to taste
white pepper, just enough to taste

For the salad

1 large bunch of kale, stems and tough ribs removed
1 large and very firm pear, quartered lengthwise, cored and finely sliced (you can use a potato peeler to make really thin slices)
2 handfuls of shelled walnuts, coarsely chopped

Makes 2-4 servings.

Directions

Put all the dressing ingredients in a jar, secure with a lid and shake until perfectly combined. Set aside.

Break the kale leaves into slightly larger than bite-size pieces and put them into a large salad bowl, add the pear slices and the walnuts and toss. Serve with the dressing on the side, or drizzle lightly and serve.

Ingredients

For the mini loaves

150 g semi-whole wheat flour
50 g chestnut flour
50 g whole rice flour
50 g cornstarch
half a teaspoon powdered cinnamon
a pinch of whole sea salt
2 teaspoons cream of tartar
70 ml extra virgin olive oil
100 g rice malt syrup
230 ml oat milk
3 small apples (I used Fuji), peeled and pureed using a food processor

For the hazelnut sauce

6 tablespoons rice malt syrup
5 teaspoons hazelnut butter
a pinch of whole sea salt
5 teaspoons oat milk

Makes 5-6 mini loaves.

Directions

Preheat oven to 170° C. In a large bowl combine the semi-whole wheat flour, chestnut flour, rice flour, oatmeal flour, cinnamon, salt and cream of tartar.
In another bowl pour the oil, rice malt syrup, and milk. Whisk well and add the apple puree. Mix again then fold the wet ingredients into the dry ingredients (preferably using a wooden spatula). Stir gently until the ingredients are combined (add some more oat milk if necessary). Lightly oil the mini loaf pans and sprinkle them with flour. Fill them with the batter, using a spoon. Place in the oven and bake for 30-35 minutes or until the top is lightly browned and a toothpick or knife inserted in the center of a loaf comes out clean. Remove from the oven, transfer to a wire rack and let cool for about 5 minutes before removing from the loaf pans.

To make the hazelnut sauce, combine the agave, hazelnut butter, salt and milk in a bowl and whisk until perfectly smooth. Refrigerate until shortly before serving (the sauce might get a bit sticky and hard when refrigerated: all you have to do is leave it at room temperature for a while and stir it).

Serve the loaves topped with the hazelnut sauce.

Ingredients

1 garlic clove, peeled
a pinch of whole sea salt
a pinch of white pepper
a pinch of chili powder
6-8 tablespoons extra virgin olive oil
juice of 1 lemon
fresh thyme leaves, to taste
fresh oregano, to taste
250-300 g plain seitan, broken into small, bite-sized chunks

Makes 2 servings (or more if served as finger food).

Start by pounding the garlic in a mortar and pestle, then add the salt, pepper, chili, oil, lemon, thyme and oregano. Using the pestle in a circular motion, coarsely grind the mixture then set aside. Break the seitan into small, bite-sized chunks. Place a heavy bottomed pan on the heat and wait until it’s hot. Dip the seitan chunks in the marinade making sure they’re completely covered and cook until they’re evenly golden brown. Transfer the seitan onto a serving plate, pour the left-over marinade (if any) over, and serve. You can also enjoy the seitan as finger food, using toothpicks or skewer sticks.

Part sauce, part soup, part side dish, this creamed pumpkin is versatile, simple and delicious. You can enjoy it as a sauce with almost any kind of pasta and other grain-based dishes. As it’s incredibly smooth, it makes a perfect soup. It can also be wonderful paired with beans.

Makes 4 servings.

Ingredients

1 medium sized pumpkin
half a leek
whole sea salt, to taste
chili powder, to taste
half a teaspoon dried ginger powder
4 tablespoons extra virgin olive oil
2 cups filtered water, and some more to blend, if necessary

Directions:

Clean, trim and slice the leek. Peel the pumpkin and remove the seeds, then cut the flesh into cubes. Pour the olive oil in a heavy-bottomed saucepan, add the leek and stir fry for 1 minute. Stir in the pumpkin cubes, sprinkle with the ginger, some salt and chili powder and add the water. Cover and cook over low heat for about 15 minutes, until soft. Add some more water if necessary. When cooked, set aside and allow to cool a bit, then transfer the mixture into a food processor and blend until smooth and creamy, adding some more water for a looser texture. Reheat before serving.