Ingredients

2 large aubergines (eggplants), cleaned
3-4 tablespoons extra virgin olive oil
1 shallot, peeled and minced
300 g plain seitan, minced
half a glass white wine
whole sea salt, just enough to taste
a few pinches of freshly ground white pepper
a few pinches of chili powder
300 g tomato puree
2 ripe tomatoes, cleaned and diced
4 sundried tomatoes (8 halves), soaked in filtered water for 10 minutes then rinsed, drained and chopped
3 handfuls of raisins, soaked in filtered water for 10 minutes then rinsed and drained
a large handful of fresh basil leaves, cleaned and chopped
a handful of fresh mint leaves, cleaned and chopped

Makes 2-4 servings. Directions

Preheat the oven to 180º C. Line a baking tray with baking parchment or kitchen foil. Cut the aubergines into halves, lengthwise. Use a sharp knife to cut all around the inside edge of each aubergine half. Remove the aubergine flesh, chop it and set aside. Reserve the aubergine skins.
Heat the oil in a heavy bottomed frying pan or wok over a medium heat and sauté the minced shallot until translucent. Add the seitan and the wine and sauté until the wine has evaporated. Season with the salt, white pepper and chili then throw in the chopped aubergine flesh, tomato puree, diced tomatoes, sundried tomatoes, raisins, lower the heat and cook for about 10-15 minutes, stirring frequently. Take away from the heat and stir in the basil and mint. Divide the mixture equally between the 4 aubergine skins then place them on the prepared baking tray. Bake for 25–30 minutes until the skins are soft and the tops lightly crisp. Remove from the oven and let cool a bit. Top with a drizzle of extra virgin olive oil and garnish with fresh basil or mint just before serving. It’s delicious and tasty both warm and at room temperature.

Ingredients

600 g watermelon pulp (seeds removed), broken into pieces
1 medium zucchini, cleaned and cut into pieces
1 tomato, cleaned and seeds removed and cut into pieces
1 small red onion, peeled, cut into small pieces
the juice of 6 cm fresh ginger root, cleaned, grated and squeezed
2 tablespoons extra virgin olive oil
the juice of half a lemon
1 tablespoon shoyu
half a teaspoon dried ginger powder
whole sea salt, just enough to taste
freshly ground black pepper, to taste

Makes 3-4 servings.

Directions

In a blender, puree all the ingredients until you reach te desired texture. Transfer into a bowl and refirgerate for at least 1 hour, taste again for seasoning then divide the soup among serving bowls. Serve chilled.

Ingredients

For the seitan balls

130 g red lentils
300 ml filtered water
250 seitan sausage, minced
100 g plain seitan, minced
1 garlic clove, peeled and minced
3 tablespoons extra virgin olive oil
2 tablespoons flax seeds
2 tablespoons breadcrumbs (from wholemeal bread)
a pinch of whole sea salt
a few fresh thyme sprigs, cleaned
2 teaspoons dried oregano
freshly ground white pepper, to taste
half a teaspoon paprika

For the sauce

1 garlic clove, peeled and cut into halves
2 tablespoons extra virgin olive oil
a few pinches of powdered cinnamon
half a teaspoon paprika
freshly ground black pepper, to taste
chili powder, to taste
thyme, fresh and cleaned, to taste
dried or fresh oregano, to taste
250 g tomato purée
whole sea salt, just enough to taste
100 ml filtered water
100 g fresh peas
a large handful of raisins
a handful of peeled almonds, very coarsely chopped or crushed

Makes 15 balls.

Directions

Preheat the oven at 180° C. Cook the lentils in the water until they’re and tender (they should absorb all the water). Place them into the bowl of a food processor and process until creamy and smooth. Transfer the lentil mixture into a bowl, add the minced seitan sausage and plain seitan, garlic and olive oil and mix. Stir in the flax seeds, breadcrumbs, salt, thyme leaves, oregano, pepper and paprika and mix again. Take some mixture and shape into balls until there’s none left. Arrange balls on a lightly oiled baking pan and bake for about 30 minutes, until golden on all sides. remove from the oven and set aside.
To prepare the sauce, sauté the garlic in the olive oil in a large pan or wok. Add the cinnamon, paprika, pepper, chili, thyme and oregano and keep cooking, while stirring, for less than 1 minute. Stir in the tomato purée, season with the salt, then add the water and peas. Mix, turn the heat to low and cook for about 15 minutes and add the raisins. Keep cooking for another 15 minutes or until the peas are tender but the sauce not too thick. Stir in the almonds, transfer the seitan balls into the pan and make sure they’re all covered with the sauce. Remove from the heat, cover with a lid and set aside for about 15-20 minutes before serving.

Ingredients

For the asparagus and porcini cream

200 g fresh and cleaned asparagus
300 ml filtered water
200 ml vegetable cream (I used oat cream)
2 tablespoons extra virgin olive oil
whole sea salt, just enough to taste
ground nutmeg, to taste
freshly ground white pepper, to taste
4 tablespoons cornstarch, dissolved in about 70 ml cold, filtered water
20 g dried porcini mushrooms, soaked in filtered water for 30 minutes then drained and chopped

For the vegetables

200 g fresh and cleaned asparagus
200 g fresh spinach, cleaned and blanched in boiling water for about 1 minute
1 garlic clove, peeled and cut into halves
3 tablespoons extra virgin olive oil
freshly ground black pepper, to taste
whole sea salt, just enough to taste

For the hazelnut and basil coating/filling

half a garlic clove, peeled
a handful of fresh basil, cleaned
2 handfuls of shelled hazelnuts
2 tablespoons nutritional yeast flakes
2 tablespoons wholemeal breadcrumbs
1 tablespoon extra virgin olive oil

To assemble

250 g kamut or whole wheat lasagna sheets

Makes 4 servings.

Directions

Blanch 200 g asparagus in boiling water for 6-7 minutes then drain and set aside. Cook the remaining 200 g asparagus until they’re tender. Drain and set aside. Pour the water, vegetable cream and olive oil in a heavy bottomed saucepan and bring to a gentle boil. Add the salt, nutmeg and pepper and keep cooking for a couple of minutes on a low heat. Add the cornstarch to the vegetable cream mixture and keep cooking, stirring constantly, until you reach a fairly thick texture. Remove from the heat and let cool a bit. Combine the 200 g tender asparagus and the cream in the bowl of a mixer and process until smooth. Transfer into a bowl, add the porcini, mix and set aside.
In a pan or wok over medium heat, sauté the remaining blanched asparagus and spinach with the garlic, olive oil, pepper and salt. Remove from the heat.
To make the hazelnut and basil coating, process all the ingredients together in a food processor until the mixture looks grainy. Set aside.
Preheat the oven to 180° C. Bring plenty filtered water to a boil, add some whole sea salt and cook the lasagne. Drain them and place them on a tray but make sure they don’t stick together. Also, be careful not to break them.
To assemble the lasagne, choose an appropriate baking pan, as you don’t want your lasagne to be too thin or too thick. Oil the bottom of the pan with a little olive oil, then spread some of the asparagus and porcini cream. Arrange the lasagna sheets lengthwise over the cream then spread the lasagne with some of the cream, top with some vegetables (asparagus and spinach) and sprinkle with a little pesto. Repeat layers, and top with remaining cream and pesto. Cover with foil and bake in the preheated oven for 20-25 minutes. Remove the foil, and bake an additional 15 minutes. Take away from the oven and let cool for about 10 minutes before serving.

Ingredients

3-4 tablespoons extra virgin olive oil (and a little more when ready to serve)
1 white onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
1 small carrot, cleaned and finely chopped
1 celery stalk, cleaned and finely chopped
13-15 Piccadilly tomatoes (or other baby tomatoes), cleaned and diced
half a large yellow pepper, cleaned and diced
1 teaspoon powdered vegetable stock
whole sea salt, just enough to taste
350 g plain seitan, finely chopped (you can use a food processor)
100 ml filtered water
400 g tomato purée (with no other added ingredients)
1 teaspoon rice malt syrup
2 handfuls olives (I used Taggiasche), seeded and halved
1-2 teaspoons dried oregano
half a teaspoon ground celery seeds
chili powder, to taste
freshly ground green pepper, to taste

Makes at least 6 servings (you can refrigerate it for up to 2 days or freeze it and save it for later).

Directions

Heat the olive oil over medium heat in a large heavy-bottomed saucepan. Add the onion, garlic, carrot, celery, tomatoes, pepper, vegetable stock and salt and sweat until the vegetables are slightly soft. Add the seitan and sauté for a few minutes. Pour the water and tomato purée, add the rice malt syrup, olives, herbs and spice and stir well. Cover with a lid and simmer over low heat for about 1 hour. Remove from the heat, add 2-3 tablespoons of extra virgin olive oil and stir again. Serve with your favorite pasta. Alternatively, it’s excellent on polenta but also to make risotto.

Ingredients

100 g 70% Fairtrade dark chocolate, chopped
400 g cooked amaranth
80 g semi-whole wheat flour
a few pinches of Himalayan salt
85 g agave syrup
50 ml extra virgin olive oil
3 large tablespoons natural blackberry preserves (made from fruit, with no added sugar)
unbleached (organic and Fairtrade) powdered sugar, to taste

Makes 8-10 mini-cakes

Directions

Preheat the oven to 180° C. Melt the chocolate in a bain marie. When the chocolate is completely smooth, add the amaranth and stir well. Fold in the flour and salt then add the agave syrup, olive oil and blackberry preserves. Combine well to reach a soft but thick texture. Transfer the batter into individual ramekins or molds and bake for 20-25 minutes. The cakes will keep moist. Let cool for a little bit and serve the cakes slightly warm, molded or unmolded, with some powdered sugar sprinkled on top. They’re equally good served cold.

Ingredients

150 g vegan labneh or other vegan yogurt based cheese (see this recipe)
1 tablespoon unflavored and unsweetened soy yogurt
1 tablespoon extra virgin olive oil
a handful of capers, soaked in filtered water for 15 minutes then rinsed, drained and chopped
a few fresh dill sprigs, cleaned and chopped
a pinch of whole sea salt
half a teaspoon paprika
half a teaspoon sumac

Makes one small cup.

Directions

In a bowl, combine the vegan labne and soy yogurt and blend. Add the olive oil, chopped capers and dill and mix again. Season with salt, add the paprika and sumac, stir well and refrigerate for 20-30 minutes. Garnish with some paprika, sumac and dill and serve.

Ingredients

2 large potatoes, peeled, cut into slices then into quarters
a handful of kalamata olives, stones removed
a handful of sango radish sprouts, cleaned
whole sea salt, just enough to taste
extra virgin olive oil, to taste
a little lemon juice
a little rice or apple vinegar
a few pinches of nori flakes
freshly ground white pepper, to taste

Makes 2 servings.

Directions

Steam the potatoes until cooked but still al dente. Transfer them onto a plate and let cool. When the potatoes are completely cold, divide them into induvidual serving plates. Coarsely chop the olives (or slice them into two halves), and add them to the potatoes. Add some sango sprouts, season with salt, drizzle with some olive oil, lemon juice and vinegar then sprinkle with the nori flakes and pepper and serve.

Ingredients

2 beets, cleaned and cut into pieces
the juice of 2 oranges
a few pinches of whole sea salt
julienned orange zest, to taste (choose organic oranges)
fresh thyme leaves, to taste (keep some for garnish)
1-2 tablespoons rice malt syrup
extra virgin olive oil
balsamic vinegar, to taste
freshly ground black pepper, to taste

Makes 2 servings.

Directions

Put the beets in a bowl and pour the orange juice over them. Season with salt, add the orange zest and thyme leaves and toss. Let marinate in the fridge for 3-4 hours, stirring now and then. When it’s time to serve, take some of the juice of the marinade and mix it with the rice malt syrup. Transfer the beets in a salad bowl and pour the juice and rice malt syrup mixture over. Add some olive oil and balsamic vinegar, sprinkle with the thyme leaves and pepper and serve.

Ingredients

a small fennel bulb, cleaned and cut into thin slices or shaved
a few endive leaves, cleaned
5-6 radishes, cleaned and cut into halves or quarters
half a red beet, cleaned and cut into two halves and then into slices
5-6 tablespoons extra virgin olive oil
the guice of half a lemon
2-3 teaspoons apple vinegar
2 teaspoons rice malt syrup
whole sea salt, just enough to taste
dried thyme, to taste
freshly ground green pepper, to taste

Makes 2 servings.

Directions

In a salad bowl, combine the fennel, endive, radishes and beet and toss gently. Pour the olive oil, lemon juice, apple vinegar, and rice malt syrup in a jar, add some salt, secure with a lid then shake to mix. Drizzle some vinaigrette over the vegetables, sprinkle with the thyme and green pepper and and serve.

Ingredients

4 tablespoons ground flax seeds
150 ml filtered water
a large zucchini, cleaned and cut into pieces
2 handfuls of arugula, cleaned
a tablespoon extra virgin olive oil
2 garlic cloves, peeled
4-5 tablespoons sesame seeds
dried thyme, to taste
whole sea salt, just enough to taste
freshly ground white pepper, to taste
a few pinches of chili powder

Makes about 20 crackers (6cm x 7cm x 3mm).

Directions

Mix the ground flax seeds with te water and set aside. Put the zucchini and rocket in the bowl of a mixer and process for about one minute. Add the flax seed mixture, olive oil, garlic, sesame seeds, thyme and salt and process again at high speed until you reach a smooth texture. Add the white pepper and chili and mix again. Spread the mixture evenly on a sheet of parchment paper that you will have placed on the tray of a dehydrator. The thickness of the final crackers will be determined by the thickness of the layer of your zucchini mixture. Dehydrate until the mixture looks dried on both sides but it’s still pliable. Cut into squares or rectangles and dehydrate again until crunchy or until you reach your favorite texture. It may take up to 12 hours; this depends largely on the dehidrator you use and the temperature you set.

Ingredients

half a pink grapefruit
extra virgin olive oil, to taste
toasted sesame oil, just enough to taste
a teaspoon rice malt syrup
whole sea salt, just enough to taste
freshly ground white pepper, to taste
2 large handfuls rocket, cleaned
a handful of dulse seaweeds, soaked in filtered water for about 15 minutes then rinsed well and drained
a handful of lentil sprouts
sesame seeds, to taste

Makes 2 servings.

Directions

Squeeze the grapefruit juice into a clean jar and add twice the amount of olive oil. Add the sesame oil, rice malt syrup and season with salt and pepper, secure with the lid and shake to emulsify.
In a salad bowl, combine rocket, dulse and lentil sprouts and toss. Drizzle over some vinaigrette, sprinkle some sesame seeds and serve.

Ingredients

3 potatoes, peeled and cut into pieces
half a cauliflower, cleaned and divided into small florets
3-4 tablespoons extra virgin olive oil (and some to serve)
a 3-4 cm piece of leek, cleaned and finely chopped
300 ml water (save the water you used to cook the vegetables)
100 ml oat milk, unflavoured and unsweetened
freshly gound black pepper, to taste
smoked sea salt, just enough to taste

Makes 2-3 servings.

Directions

steam the potatoes and cauliflower and keep the cooking water. In a large, heavy bottomed saucepan (or wok) heat the olive oil over medium heat and sauté the leek until translucent. Add the potatoes and cauliflower and keep cooking for another few minutes. Transfer the vegetables into the bowl of a mixer and process. Pour the water and oat milk very slowly and keep processing until creamy and smooth. Add more water or oat milk if you prefer a thinner texture. Reheat the soup over a low heat if necessary then divide it into individual bowls. Finish with a drizzle of olive oil, a sprinkle of black pepper and smoked sea salt. Serve warm.

Ingredients

1 handful of fresh parsley, cleaned and chopped
a 3 cm piece of fresh ginger root, peeled and chopped
a 1-2 cm piece of a fresh chilli, cleaned and chopped
1 handful hazelnuts, shelled and chopped
a 2-3 cm piece of a fresh spring onion, cleaned and chopped
1 tablespoon nori flakes
4-5 tablespoons extra virgin olive oil
1 tablespoon shoyu
1 tablespoon lemon juice
a pinch of whole sea salt
1 tablespoon filtered water
1 white beet, cleaned and cut into thin slices
raw hazelnut oil, to taste

Makes 2 servings.

Directions

In a bowl, mix very well all ingredients except the beet slices and hazelnut oil. Arrange the beet on a plate, garnish with the hazelnut mixture and drizzle with the hazelnut oil before serving.

Ingredients

400 ml oat milk, unflavoured and unsweetened
200 ml vegetable cream, unflavoured and unsweetened
6 tablespoons nutritional yeast
a few pinches of whole sea salt
freshly ground white pepper, to taste
a pinch of chili powder
1 powdered saffron sachet, dissolved in a little, and warm, oat milk
5 teaspoons agar agar powder
1 kg cooked semi-whole rice (I used
2 tablespoons extra virgin olive oil
100 g vegan ham or other vegan slices, chopped
2 tablespoons poppy seeds
2 apples, peeled, cored and cut into pieces
a squeeze of lemon juice
1 tablespoon apple vinegar

Makes at least 6 timbales.

Directions

Combine the oat milk, vegetable cream, nutritional yeast, salt, pepper, chili powder and saffron in a large, heavy bottomed saucepan, stir and bring to a gentle boil. Stir in the agar agar and keep cooking until it has dissolved (5 to 6 minutes), then add the rice, olive oil, vegan ham and poppy seeds and mix very well. Remove from the heat, divide the rice into individual molds or ramekins and set aside to cool. To make the apple sauce, combine the apples with the lemon juice and apple vinegar in a food processor and process until soft. When the rice timbales have cooled thoroughly you can unmold them and serve them at room temperature with the apple sauce.

Ingredients

For the seitan ragù

3-4 tablespoons extra virgin olive oil (and 2 more when ready to serve)
half an onion, peeled and finely chopped
1 small carrot, cleaned and finely chopped
1 celery stalk, cleaned and finely chopped
1 teaspoon powdered vegetable stock
whole sea salt, just enough to taste
150 ml white wine
350 g seitan, finely chopped (you can use a food processor)
100 ml filtered water
500 g tomato puree
1 teaspoon rice malt syrup
1-2 teaspoons dried thyme
1-2 teaspoons dried oregano
a small handful of fresh parsley, cleaned and finely chopped
chili powder, to taste
freshly ground white pepper, to taste
paprika, to taste

Makes about 6 servings (you can refrigerate it for up to 2 days or freeze it and save it for later).

For the polenta

500 ml filtered water
500 ml vegetable stock
a few pinches of whole sea salt
150 g fine cornmeal

Makes 2-3 servings.

To complete

freshly ground black pepper, to taste

Directions

To make the seitan ragù, heat the olive oil over medium heat in a large heavy-bottomed saucepan. Add the onion, carrot, celery, vegetable stock and salt and sweat until the vegetables are slightly soft and translucent. Add the wine and the seitan and cook for a few minutes, stirring continuously, until the wine has evaporated. Pour the water and tomato puree, add the rice malt syrup, the herbs and spice and stir well. Simmer over low heat for about 1 hour. Remove from the heat, add 2 tablespoons of extra virgin olive oil and stir.
To make the polenta, heat the water and vegetable stock in a heavy-bottomed saucepan and bring to a boil. Add the salt and whisk in the cornmeal until fully incorporated, stirring constantly (use a wooden spoon).
Lower the heat and cook, stirring almost continuously, for about 15 minutes or until you reach a velvety texture. Remove from the heat and divide the polenta between individual serving bowls, spoon the warm seitan ragù on top, sprinkle with black pepper and serve.

Ingredients

a 5-6 cm piece of a leek, cleaned and finely sliced
the juice of 1 lemon
whole sea salt, just enough to taste
half a ripe but firm pear, cleaned and sliced lengthwise
2 tablespoons grade C maple syrup
100 g smoked tofu, thinly sliced
a large handful of fresh baby spinach, cleaned
extra virgin olive oil, to taste
a few pomegranate kernels

Makes 2 servings. 

Directions

Place the sliced leek in a bowl, add half of the lemon juice and salt and let marinate for about 45 minutes. In another bowl, place the pear slices, add the remaining lemon juice and maple syrup and set aside for about 30 minutes. Sauté the tofu in very little olive oil until brown on both sides then remove form heat and set aside. To assemble your salad, mix the leek, pear, tofu and spinach and add some olive oil. Garnish with the pomegranate kernels and serve.

Ingredients

270 g soft, silk tofu
whole sea salt, just enough to taste
4-5 fresh chives sprigs, cleaned and finely chopped
half a teaspoon ground or powdered piment d’Espelette
the juice of 1 lemon
130 ml extra virgin olive oil

Makes 1 medium jar.

Directions

Place the tofu into the bowl of a mixer. Add salt, chives, piment d’Espelette and lemon juice and blend on medium speed. Continue to blend while slowly pouring the oil until the mixture has thickened. Transfer the mayonnaise into a bowl or jar then refrigerate for at least 2 hours before serving.

Ingredients

1 large leek, cleaned and chopped
3-4 tablespoons extra virgin olive oil
freshly ground black pepper, to taste
200 g semi whole wheat flour
100 g whole rice flour
a quarter of a teaspoon cinnamon powder
half a teaspoon whole sea salt
2 tablespoons cornstarch
1 teaspoon baking soda
2 teaspoons cream of tartar
a few pinches of dried oregano
70 ml extra virgin olive oil
200 ml oat milk, unsweetened and unflavoured

Makes 12 muffins.

Directions

Preheat oven to 180° C. In a large pan or wok, sauté the leek in the olive oil then add the pepper and water, stir and keep cooking for another 10 minutes. Turn off the heat and set aside. In a large bowl, combine the wheat flour, rice flour, cinnamon, salt, cornstarch, baking soda, cream of tartar and oregano stir to blend. In another bowl combine olive oil and oat milk and whisk well. Fold the wet ingredients into the dry ingredients and add the leek. Stir gently until the ingredients are combined but don’t over mix 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, place them on a wire rack and let cool. Serve warm or at room temperature.

Ingredients

half a very small head celeriac, peeled and shaved thin
1 red apple (I used Red Delicious), cleaned, quartered and cut into very thin slices
1 very small lemon, cleaned and cut into thin slices
lemon juice, to taste
extra virgin olive oil, to taste
whole sea salt, just enough to taste
rice malt syrup, to taste
whole grain, old style mustard, to taste
apple vinegar, to taste

Makes 2 servings.

Directions

In a salad bowl combine the celeriac, apple and lemon slices and drizzle with some lemon juice. In a separate, smaller bowl, combine the olive oil, salt, rice malt syrup, mustard and apple vinegar until completely mixed. Transfer the vegetables into individual serving plates then pour the dressing over them just before serving.