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.

Roast "Turk'y"

You will need 
dry ingredients:
2 cups what gluten
1/4 cup chickpea flour
2 tsp onion powder
1 tsp cornflour or arrowroot power
1 tsp poultry seasoning
1 tsp garlic powder

liquid ingredients:
2 1/2 cup water
2 tbsp nutritional yeast
2 tbsp oil
1 tbsp soy sauce
1 tbsp Marigold Vegetable Bouillon Powder

Method
Add the liquid ingredients to the dry mixture. Mix well until combined and until some elasticity begins to develop in the dough. Let the dough rest for 10 minutes (the dough will become a bit firmer and easier to work with). While the dough is resting, preheat the oven to 170 C.
On a work surface, lay out a large sheet of aluminum foil. Put the dough on the foil. Begin to roll. Wrap with 2 additional sheets of foil to completely seal the dough, twisting the ends very tight.
Place into shallow baking dish and roast for 2 hours, turning after 1 hour.
Remove from the oven and transfer the foil package to a plate. Let cool at room temperature and serve.

Recipe is from Skye Michael Conroy's book "The gentle chef cookbook"  

Baked sweet potato with cashew sour cream, baked chickpea and tomato salad

You will need 
4 medium sweet potatoes

for cashew sour cream
1 cup cashews, soaked and drained
1/2 cup water
2 tbsp lemon juice
1/2 tsp salt

for baked chickpea
1 can chickpea, rinsed and drained
1 tsp smoked paprika
1/2 tsp salt

for tomato salad
cherry tomatoes, halved
mix of herbs - I used two types of mint, oregano, flat leave parsley
extra virgin rapeseed oil (or olive oil)

Method
Bake sweet potatoes in oven (180 C) about 40 minutes or until they are soft.

Meanwhile prepare cashew sour cream - Using a blender, puree the cashew, salt, water and lemon juice until very smooth. Add extra water if needed to thin sauce, and season to taste with additional salt if desired.

Prepare chickpea - Line a baking sheet with baking paper. Mix chickpea, smoked paprika and salt. Bake about 10 minutes.

Tomato salad - Mix tomatoes with herbs and oil. You can add a lemon juice or salt, if you want.

For serving, cut the skin of sweet potato and squeeze a little bit. Add cashew sour cream, baked chickpea and serve with tomato herb salad. Serve immediately.

Note: recipe for a Cashew sour cream - "Plant-Powered Families" from Dreena Burton

Chickpea and rice soup

You will need
1 can chickpea, rinsed and drained
1/2 cup brown rice
1/2 cup red lentil
3 medium carrot, chopped
4 celery stick, chopped
1 onion, chopped
2 tsp fresh oregano
3 tbsp nutritional yeast,
4 cloves garlic, minced
1/2 tsp miso paste
2 bay leaves
4-6 cups vegetable stock

Method
In a large pot over medium heat, add 1 tablespoon of the water, carrot, celery stick, oregano and stir through. Cover and let cook for 4-5 minutes.
Stir Through again, then add the rice, red lentil, chickpea, garlic, nutritional yeast, miso, bay leaves and vegetable stock. Increase heat to bring mixture to a boil. Then reduce hat to low, cover and simmer for 30 minute until rice and lentil are fully cooked.
Remove the bay leaves. Add more water to thin, if you want. Season to taste with salt and serve.

My favorite Granola

You will need
3 cups oats
1/3 cup maple syrup
3 tbsp pumpkin seeds
3 tbsp sunflower seeds
2 1/2 tbsp almond butter
2 tbsp maple syrup
1 tsp cinnamon
1/2 tsp blackstrap molasses
1/2 cup raisins or chopped dates

Method
Line a large rimmed baking sheet with baking paper. In a bowl mix oats, seeds, cinnamon and stir until well combined. Add almond butter, maple syrup and molasses and combine until well incorporated
Transfer mixture to your lined baking sheet and spread out evenly. Bake for 30 minutes, stirring a couple of times while baking to ensure the mixture bakes evenly. Then stir in raisins or dates and bake for another 3 minutes. Remove from oven and let cool completely.
Once cool, store in an airtight container.