Chickpea, carrot and red pepper burgers

You will need
2 cans chickpeas, rinsed and drained
2 cups oats
3 medium carrots
1 medium red pepper
4 garlic cloves
1/2 cup nutritional yeast
1 tbsp tomato puree or ketchup
1/4 cup fresh basil leaves
1/4 cup fresh flat leave parsley
1 tsp salt
1 tsp red wine vinegar
1/2 tsp mustard

Method
In a food processor, process the carrots, red pepper and garlic until crumbly. Add chickpea, oats, nutritional yeast, tomato puree/ketchup, herbs, salt, mustard and vinegar and process through. Stop the processor a few times and scrape down the sides. Then add the outs and pulse through.
Remove the bowl from the processor and place in the fridge to chill for about a 30 minutes. After chilling, form burgers in your wet hands.
Place the burgers into the pan with little oil and let cook on one side for 7-8 minutes or until golden brown. Then flip, and let cook for another 5-7 minutes on the other side.
If you want to bake, place burgers on a baking sheet lined with parchment paper and bake at 200 C for about 20 minutes.
Serve on buns or with baked potatoes/ bread and salad.

Note: The smaller one is fried, the bigger is baked. I prefer the fried version, but, you know, baking is healthier ;)

Cashew Caesar dressing

You will need
1/2 cup cashews, soaked and drained
1/3 cup plain almond milk (unsweetened)
1.5 tbsp nutritional yeast
1 tsp chia seeds
1/2 tsp salt
1/2 tsp capers
3 medium glove garlic
2 tbsp lemon juice
1 tsp maple syrup

Method
Using a blender, combine the cashews, nutritional yeast, chia, salt, capers, garlic, milk, lemon juice and maple syrup and puree until very smooth. If you like more cheesier flavor, add more nutritional yeast.
Serve tossed into romaine lettuce and croutons (I used Baked polenta croutons). If you prefer more strong dressing, add more capers, garlic or black pepper. You can use any non dairy milk - I prefer plain almond milk.

Baked squash and onion soup (cream)

You will need
1 medium butternut squash
2 medium white unpeeled onions
2 1/2 cups water
1/2 cup cashews, soaked and drained
3 medium cloves garlic
1 tbsp lemon juice
1 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground allspice

Method
Place the squash and onions on the baking paper and bake in preheated oven (220 C) until completely tented when pierced through. Remove squash and onion from oven and leave to cool.
Meanwhile, add the water, cashews, lemon juice, salt, cinnamon, allspice and garlic to a blender. Puree until smooth and silky.
Remove the skins and seeds from the squash and add the flesh to the blender. Remove the outer tough layer of skin from the onion and add to the blender. Puree with the cashew mixture until smooth.
Transfer the mixture to a pot and gently heat. Season with salt if desired or add extra water to thin if you like.
Serve with croutons, pumpkin seeds a splash of good extra virgin oil.

Vegetable Korma

You will need
2 potatoes, cubed
4 carrots, cubed
1 cup frozen green peas 
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
3 tbsp ground unsalted cashews
1 (4 ounce) can tomato sauce
1 small onion, diced
1 teaspoon minced fresh ginger root
4 cloves garlic, minced 
2 tbsp Mild curry powder
2 tbsp coconut milk (powder)
1 1/2 tablespoons vegetable oil
salt

Method
Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender. Stir peas, green bell pepper, red bell pepper, and coconut milk powder into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Serve with rice and/or Naan bread (homemade is the best)