Step 1

Activate the Yeast: In a small bowl, combine the yeast with 100 ml of warm soy milk and 50 g of flour. Mix until smooth, cover, and let it rise in a warm spot for 20 minutes.

Step 2

Prepare the Citrus: While the yeast mixture is rising, zest the lemons and oranges. Juice one orange and set the juice aside.

Step 3

Soak the Nuts and Raisins: Chop the nuts in halves and place them in a bowl with the raisins. Pour the orange juice and port wine over the mixture, stir, and set aside to soak.

Step 4

Mix the Dry Ingredients: In a large mixing bowl, combine the remaining flour, sugar, cinnamon, ground fennel, salt, and turmeric. Mix thoroughly.

Step 5

Incorporate Wet Ingredients: Add the citrus zest, melted butter, and remaining soy milk to the dry ingredients. Mix well, then add the yeast mixture. Knead until you achieve a soft, elastic dough.

Step 6

First Rest: Cover the dough and let it rest for 2 hours in a warm spot. After rising, fold in the soaked nuts and raisins, ensuring they are evenly distributed. If the dough becomes too sticky, add a little more flour. Shape the dough into a wheel.

Step 7

Shape and Second Rest: Dust a baking tray with flour and place the dough on it. Allow it to rest for another 25 minutes. Preheat the oven to 180°C (350°F).

Step 8

Decorate and Bake: Decorate the top of the dough with additional nuts. Bake in the preheated oven for 20–30 minutes, or until golden brown and cooked through.

Step 9

Cool and Glaze: Transfer the cake to a cooling rack. While warm, glaze the top with a mix of maple syrup for a shiny finish and sprinkle with powdered sugar.

Step 1

Prepare the vegetables as described. Pre-heat the oven to 180C.

Step 2

Heat 2 tablespoons of water or a tablespoon of olive oil in the base of a large pan. Add the onion and garlic. Sauté on a medium heat until they start to soften.

Step 3

Add 1 teaspoon of dried mixed herbs and the cumin seeds. Continue to saute for a couple of minutes.

Step 4

Pour in the vegetable stock. Add the potatoes and carrots along with the nutritional yeast, remaining mixed herbs, ground cumin, paprika and pinch of black pepper. Bring to the boil then reduce the heat and simmer for 10 minutes.

Step 5

Add the prepared green beans, cabbage and chickpeas to the pan and simmer for another 5-10 minutes until the vegetables are soft.

Step 6

Whilst the vegetables are cooking, pop the prepared cauliflower florets into a baking tin. Drizzle with a little olive oil and sprinkle over a little black pepper.

Step 7

Place the tray in the oven and roast for 15-20 minutes until the cauliflower is lightly browned and tender.

Step 8

To serve, pour spoonsful of stew into serving bowls and top with 4 cauliflower florets per person. Garnish with pumpkin seeds and serve immediately.

Step 1

Pre-heat the oven to 180ºC.

Step 2

Wash the skin of the squash and trim any rough edges but do not peel. Cut in half, deseed then cut into 2cm thick slices. Wash and trim the sprouts. Peel the onion and cut into thick slices.

Step 3

Drop the prepared veg into a large baking tray or dish.

Step 4

Drizzle a little olive oil over the top, season with salt and pepper and roast for 20 minutes until the veggies are lightly caramelised and soft to the touch. Remove from the oven.

Step 5

Mix the dressing ingredients together in a small jar and pour over the veg.

Step 6

Serve warm, or leave to cool and serve as a salad.

Step 1

Cut the peel off the oranges and remove any excess pith. Cut into slices, then cut the slices in half

Step 2

Scatter the salad leaves over the base of a bowl.

Step 3

Sprinkle half the sliced onions, walnuts, orange slices and pomegranate seeds over the top. Repeat with the remaining amount.

Step 4

Season with salt and pepper to taste and finish by pouring over the lemon juice.

Step 5

Serve straight away.

Step 1

Heat 2 tablespoons of water in the base of a medium pan. Add the chopped onion and celery/broccoli stem and bay with a pinch of salt. Sauté on a medium heat for 5 minutes, stirring from time to time.

Step 2

Add the sweet potato and the tamari and continue to sauté on a low heat until the potato is just starting to soften.

Step 3

Whilst the veggies are cooking, split the shiitake mushrooms into two piles. Slice half and chopped the other half.

Step 4

Add the sliced mushrooms to a small pan with 1 tablespoon of water and lightly ‘fry’ for a few minutes – this is particularly important if you are using white closed cup mushrooms as they tend to leak a lot of fluid when cooked – you need to cook this away or it will make the centre of your loaf soggy. Shiitake mushrooms don’t do this so much so you can even skip this step if you wish.

Step 5

Add the chopped mushrooms and garlic to the pan and cook for another 3 minutes. Then turn off the heat.

Step 6

Pre-heat the oven to 180ºC/350ºF/Gas4. Line a 2lb loaf tin with non-stick baking paper.

Step 7

Tip the veggie mix into a large bowl. Add the cooked lentils, herbs, oats and ground flaxseed. Season well with salt and pepper and mix together well.

Step 8

Spoon half the mix into the prepared tin and press it into the base and corners. Spread the sliced mushrooms over the top then cover with the remaining mix. Press down and flatten the top.

Step 9

Bake in the oven for 30 minutes until the top is lightly browned and firm to touch. Remove from the oven and leave to settle in the tin for 10 minutes before carefully removing the loaf from the tin. Slice and serve whilst piping hot.

Step 10

If you are preparing in advance, leave the loaf in the tin until fully cooled. Cover then keep in the fridge for 2 days. Reheat in the oven for 10-15 minutes before serving.

Step 1

Smash up your avocado(s) with the garlic, salt and pepper. Spread it across a chopping board and make some dents with the back of a spoon to give it a nice texture.

Step 2

Add the various antipasti and toppings to the avocado spread

Step 3

Place the halved garlic bulbs at each end

Step 4

Sprinkle on chopped nuts or seeds. Put a few whole walnuts near the garlic bulbs for decoration

Step 5

Sprinkle on the fresh herbs

Step 6

Squeeze over lemon or lime juice to stop the avocado going brown

Step 7

Serve with crackers, bread sticks and vegetable sticks. Enjoy!

Step 1

Prepare your nuts. If just using almonds and peanuts, you can keep them whole. If using bigger nuts, such as walnuts, you may need to chop them first. If you want to roast or lightly toast the nuts in a frying pan first to enhance the flavour, you can. To do this, put the nuts in a dry frying pan on a medium heat, shaking the pan and turning the nuts occasionally, until golden brown. Careful not to burn them.

Step 2

Melt the chocolate in a heat proof bowl over barely boiling water. Once melted, remove from the heat.

Step 3

Stir the nuts into the melted chocolate and make sure they’re fully covered.

Step 4

Get a couple of baking trays lined with greaseproof paper ready for the clusters.

Step 5

Create little clusters by spooning heaps of the mix onto the trays. You’ll want to make between 12-20, depending on size.

Step 6

Leave them to cool, then they’re ready for eating or gifting!

Step 1

Preheat your oven to 200C and roast your pepper on a lined baking tray for 20 minutes or until the pepper is soft and slightly charred.

Step 2

Allow the pepper to cool and add to a blender jug with the rest of the dip ingredients.

Step 3

Blend the dip till smooth, adjust seasoning to your taste and enjoy!

Step 1

Preheat your Oven: Preheat your oven to 160°C (325F) and line a baking sheet with parchment paper.

Step 2

Infuse the Saffron: Place the saffron threads in a small bowl with 3 teaspoons of warm plant-based milk. (I warmed the milk in the microwave for 20 seconds) Let it sit for 5–10 minutes.

Step 3

Make the Dough: In a mixing bowl, combine almond flour, ground pistachios, cashew butter, maple syrup, cardamom, cinnamon (if using), salt, and orange extract.

Step 4

Pour in the saffron milk mixture, including the threads, and stir until the dough comes together. Adjust consistency with a bit more plant milk if needed.

Step 5

Roll and Shape: Roll the dough between two sheets of parchment paper to about 1/4-inch thickness.

Step 6

Cut into shapes with a cookie cutter and transfer to the lined baking sheet.

Step 7

Add some slivers of pistachio in the centre if desired

Step 8

Bake: Bake the cookies for 10-12 minutes or until lightly golden at the edges. They’ll be soft when warm but will firm up as they cool.

Step 1

Heat the oven to 180ºC/350ºF.

Step 2

Mix well all the ingredients and pour them into a plum cake or any baking tray with higher walls.

Step 3

Bake at 180°C for 50 minutes.

Step 4

Let it cool before cutting into slice. Store in an air-tight container.