Vegan BBQ "Ribs"

You will need
2 cups vital wheat gluten
1.5 cups vegetable broth
4 tbsp nutritional yeast
4 tbsp smooth peanut butter
2 tbsp smoked paprika
2 tbsp soy sauce
4 tsp onion powder
2 tsp garlic powder
1/2 cup Barbecue sauce, plus more for serving

Method
Preheat oven to 180 C and lightly grease baking dish. In a medium bowl stir together wheat gluten, nutritional yeast and spices. In a small bowl whisk broth with peanut butter and soy sauce. Pour mixture into bowl with the dry ingredients and stir until the mixture has formed a soft dough. Use your hands and knead gently about 3 minutes. Transfer mixture into greased baking dish and flatten so it's spread across the entire pan. Use a knife to make one lengthwise cut across the dough, then cut evenly crosswise to make about 10 slices. Place baking dish in preheated oven and bake for 25 minutes. Remove baking dish from oven and brush the top of the ribs with barbecue sauce. Then return ribs to oven and bake for 200 C or on heated grill until the bottom of the ribs are deeply browned (about 5 minutes). Remove from heat and serve with bread and a lots of veggie...and with mustard or more barbecue sauce.

Simply chickpea cutlets

You will need
1 can chickpea, drained
1 onion, diced
60g breadcrumbs
50g soy single cream
2 tbsp cornflour
1 tbsp mustard
2 tsp capers
1 tsp paprika
1 tsp bouillon powder
oil

Method
Put everything (without oil) into the blender and mix until smooth. Leave rest about 10 minutes in the fridge. Make a little cutlets and fry them on the pan with oil until golden or bake them in the oven (180 C) about 20 minutes. Serve with veggie, bread or mash.

Chocolate cake with cherry and coconut whipped cream

You will need
Chocolate sponge:
100g white spelt flour
100g plain wholegrain flour
50g buckwheat flour
50g soy flour
140g almond butter
100g dark muscovado
3 cups soy milk
2 tsp baking powder

Cherry and chia "custard":
2 cans cherry in light juice
2 tbsp cornflour
2 tbsp lemon juice
2 tbsp chia seeds

Coconut whipped cream:
2 cans coconut milk
3 tbsp chia seeds
2 tbsp lemon juice
1 tbsp icing sugar

Method
Chocolate sponge: Preheat oven to 170 C. In a large bowl mix all types of flours with banking powder and dark muscovado. Add almond butter and soy milk and stir through until just well combined. Pour batter into a cake tin with baking paper and bake about 30-40 minutes until skewer inserted in the center comes out clean. Leave to cool.

Cherry and chia "custard": Stone all cherries and drain the juice. Pour juice into the saucepan, add lemon juice and cornflour and cook until thick. Mix the cherries and chia seeds and leave to cool.

Coconut whipped cream: Chill your coconut milk in the fridge overnight. Then remove the can from the fridge (without tipping or shaking) and remove the lid. Scrape out the top, thickened cream and leave the liquid behind. Place cream in mixing bowl, add lemon juice and icing sugar and beat with a mixer about 30 second or until creamy. Then add chia seeds and mix about 1 minute. Leave the cool in the fridge about 10 minutes.

Cut off the upper part of the sponge, return it back into the cake tin, pour the cherry "custard" and then coconut whipped cream. Sprinkle with the rest of the crumbled chocolate sponge and leave the cool in the fridge about 30 minutes. Take out from the cake tin and serve.