Curry Cashew Cream

You will need
1 cup cashew nuts, soaked
1/2  cup coconut cream, chilled
2 tbsp water
1 1/2 tsp curry powder
1 tsp apple cider vinegar
1 tsp date syrup (or maple/brown rice/agave)
1/4 tsp granulated garlic
salt

Method
Place all ingredients in a food processor and mix until smooth. Season with salt and leave in the fridge 30 minutes before serving.

Cashew spread with smoked paprika

You will need
2 1/2 cups cashew nuts, soaked
2 tbsp nutritional yeast
2 tbsp lemon juice
1 1/2 tbsp red vinegar
1 tbsp yellow miso paste
3 garlic cloves
1 - 2 tbsp smoked paprika
1/2 tsp salt

Method
Place all ingredients in a food processor and mix until smooth. Stop the processor a few times and scrape down the sides. Season with salt if necessary and serve with bread or you can use it as topping on your pizza.
Store leftovers in an air tight container in the fridge for up to 2 weeks.

No Cheese Macaroni

You will need
Sauce
3 cups almond milk
2 cups cooked and mashed butternut squash
1/2 cup cashew nuts
1/2 cups nutritional yeast
4 tbsp mustard
4 tbsp corn flour
1 tbsp lemon juice
1 1/2 tsp granulated garlic
1 1/2 tsp salt

Other
400 g no cook macaroni
2 cups peas (frozen or fresh) or broccoli, spinach, etc
1/3 cup sunflower seeds
1/2 cup pumpkin seeds
1/3 cup ground almond

Method
Cook macaroni according to the package directions.
Place butternut squash, cashew nuts, nutritional yeast, mustard, corn flour, lemon juice and garlic in a food processor. Pour almond milk and blend until smooth and creamy. Season with salt.
Put sunflower and pumpkin seeds and pulse through. Mix with ground almond.
Combine the macaroni, sauce and peas (or other veggie) in a casserole dish and sprinkle with seeds and almond mixture.
Bake at 200 degrees for about 30 minutes. Serve with veggie salad

Before baking

Hummus with avocado and basil

You will need

2 ripe medium avocados, pitted

1 can chickpea, drained

4 garlic cloves

juice of 1 lime

1/4 cup fresh basil

water

salt

Method

Place avocados, chickpea and garlic in a food processor and blend until creamy. Add lime juice, basil leaves, season with salt and pour a little bit of water, if is necessary and blend again. Season to taste, transfer to a bowl and serve with veggie or flatbreads. 

Veggie soup with quinoa

You will need
1/4 of butternut squash, peeled and chopped
3 carrots, peeled and chopped
1 courgette, chopped
1 celery stick, chopped
5 cloves of garlic, chopped
1/2 cup quinoa
1/2 cup red lentil
5 cups water
salt and almond milk

Method
In a large pot over medium heat add 1 tablespoon of the water, butternut squash and carrot and stir through, cover and let cook about 2 minutes. Add courgette, celery stick, garlic, quinoa and red lentil, stir and pour the water. Cover and let cook about 20 minutes or until veggie are fully cooked. Use hand blender and mix everything as smooth as possible. Add about 5 tablespoon of almond milk (not necessary), season with salt (I used about 3 teaspoons) and serve with croutons. Enjoy ;)

Homemade "gyros" seitan

You will need
basic:
1 cup wheat gluten
3/4 cup water
1 spoon of vegan Worcester sauce
1/4 tsp vegetable broth (powder)

marinade:
2 Tbsp oil
1/8 cup water
Worcester sauce
gyros spices
smoked paprika
turmeric
herbs de Provence

Method
Mix in a bowl wheat gluten and vegetable broth. Then pour water with worcester sauce and knead until soft.

Cut the seitan dough for pieces and leave about 10 minutes.

In a medium saucepan boil water with warcester sauce and vegetable broth. Add seitan pieces and cook about 15-20 minutes.

Meanwhile prepare the marinade. In a medium bowl mix oil with water and Worcester sauce. Add gyros spices, smoked paprika, turmeric and herbs de Provence and mix well. Drain cooked seitan pieces and give them into the marinade. Close everything with a lid and leave about 2 hours (more the better).

Fry in a pan and serve for example with baked veggie and giant couscous or bread. Enjoy

Seitan with baked veggie (potatoes, 2 types of beetroot, celeriac and carrot - everything seasoned with Herbs de Provance and salt) and giant couscous

Creamy Avocado Sauce

You will need
1 ripe medium size avocado, pitted
4 garlic cloves
3 tbsp Extra virgin Rapeseed oil
2 tsp nutritional yeast
1/4 cup fresh basil (or other favorite herbs)
zest of 1 lemon
juice of 1/2 lemon
salt
pecans or walnuts

Method
Place lemon juice, lemon zest, oil, garlic, basil, nutritional yeast and avocado in a food processor. Process until smooth and creamy. Taste and season with salt.
Cook pasta until al dente. Drain well and mix with avocado sauce. To serve garnish with pecans or walnuts.