• Soak the dried beans with 1½ tablespoons of salt in about 1.5 liters (6¼ cups) of water overnight.
• The next day, drain the beans and put them in a large pan (for which you have a lid) adding 2 liters (8½ cups) of water. Bring to a boil, then simmer partially covered for 1 hour or until tender. Add 1½ tablespoons of the salt, simmer for 10 minutes, then drain and set aside to cool for at least 30 minutes. Alternatively, cook with 1 tablespoon of salt and 1 liter (4⅓ cups) of water for about 8 minutes in a pressure cooker.
• Meanwhile, prepare the herbs and vegetables; trim the lower stems from the parsley and dill and finely chop the rest; finely chop the spring onions; dice the pepper and pickled cucumbers. Put them along with the remaining ingredients, including ½ tablespoon of salt, in a large bowl. When the beans have cooled to room temperature, tip them into the bowl and use your hands to toss everything well before serving.

• To make the Crème Anglaise, combine 1 tablespoon (15 ml) of the oat milk with the cornstarch in a small cup. Mix well and set aside.
• In a saucepan, add the remaining ¾ cup (185 ml) of oat milk, the vegan cooking cream, sugar, salt and the cornstarch mixture. Bring to a boil on medium heat, then simmer for 3 minutes on low heat, stirring continuously. Take the pan off the heat and add the vanilla extract and a very small pinch of turmeric. Transfer to a pouring bowl, set aside to cool, then refrigerate before serving.
• To prepare the Sour Cherry Layer, preheat the oven to 370°F (175°C) and set an oven rack in the middle position. Line an 7-inch (18-cm) round cake pan with parchment paper and set aside. Place the cherries in the pan, add the sugar and lemon juice and give it a stir. Bake for 15 minutes, until the cherries are juicy and bubbling. Let the cherries cool completely.
• While the cherries cool, to make the Gluten-Free Cake, use a wooden spatula to cream the butter with the extra virgin olive oil, sugar, vanilla and lemon zest. Mix it for 1 to 2 minutes, until it starts to get fluffy. It is not necessary for the sugar to be completely dissolved.
• In a large bowl, combine the gluten-free flours, xanthan gum, baking powder, baking soda and salt. Mix well.
• In a separate bowl, mix the oat milk with the orange juice. Add one-third of the butter mixture and one-third of the milk mixture to the dry ingredients. Gently fold using a rubber spatula. Add the remaining thirds one by one, folding the wet ingredients just enough to combine. Be careful to not overmix the batter.
• Pour the batter over the cooled cherries. Spread the batter evenly using a spatula and bake for 25 to 30 minutes. Let it cool in the pan for at least 20 minutes.
• To plate the cake, place a wide plate over the cake pan and flip it. Take off the parchment paper and let it cool completely before slicing. Serve with a drizzle of warm or cold Crème Anglaise.
• Keep any leftovers refrigerated in an airtight container, for up to 3 days. Crème Anglaise can be made ahead and will keep well, refrigerated in an airtight container, for up to 3 days.

• Cut the shallot, grate the garlic cloves, cut the dill and tear apart the mushrooms.
• In a pot, add half of the oil and fry the mushrooms on a medium heat, until golden.
• Then add the shallots and garlic with the remaining oil and sauté for a couple more minutes.
• Season with salt and pepper, and deglaze the pot, with a white wine and scrap the bottom of the pan with a wooden spoon.
• Let the wine evaporate for 2-3 minutes, then optionally keep some of the mushrooms on the side, to garnish the dishes.
• Back into the pot, add the beans, nutritional yeast, oregano, chili flakes, bay leaf and the stock. Let it come to boil, then reduce the heat to simmer for 10-15 minutes, stirring occasionally.
• In the meantime, in a bowl, combine the lemon juice with the tahini along with some broth from the soup and let it aside.
• Take 2-3 ladles of the soup, add then in a blender and blend until the soup is smooth.
• Add the blended soup and tahini mixture back into the soup, along with the fresh dill and taste test to adjust the seasoning if needed.
• Serve in bowls, along with the mushrooms you kept on the side, some (pumpkin seed) oil and bread.

• To make the tofu, in a large bowl make a marinade by combining the vinegar, onion, thyme, marjoram, cane juice, oil, lemon juice, parsley, garlic, salt, and pepper. Pour 1⁄4 cup of the marinade into a shallow, medium baking pan, reserving the rest.
• Heat a stovetop or outdoor grill to high heat.
• Spray the tofu pieces evenly with cooking spray on both sides. Grill for about 1 to 2 minutes on each side, flipping them with a long spatula, until distinct hash marks form. Transfer to the baking pan, setting them atop the marinade and pouring the reserved marinade over. Cover the pan and refrigerate for 2 to 3 hours (or up to 8 hours for more flavor, but no longer, because the tofu will become very tart).
• Preheat the oven to 400°F and line a baking sheet with aluminum foil or parchment paper for easy cleanup.
• To make the pumpkins, halve them, remove the stems, and, using a spoon, scrape out the seeds and discard (or save them to clean and roast later). Slice them into 1- to 2-inch crescents. In a large bowl, combine the agave syrup, 1 tablespoon of the oil, salt, and pepper. Coat the pumpkins with the mixture. Place the pumpkins on the prepared baking sheet and roast until they are fork-tender, 15 to 20 minutes. Let them cool, then toss them with the arugula and remaining 2 tablespoons of oil. Set aside.
• To make the sauce, heat the oil in a small sauté pan over medium heat. Add the sun-dried tomatoes, garlic, onion, and beans, and sauté for a few minutes until the garlic is golden brown. Reduce the heat to medium-low and stir in the reserved bean liquid, vinegar, parsley, cane juice, salt, and pepper. Turn off the heat. Quickly stir in the buttery spread until it melts and incorporates into the sauce and the sauce turns opaque.
• Heat a medium sauté́ pan or stovetop griddle over medium heat. Remove the tofu pieces from the marinade with a slotted spatula and, working in batches, cook them until they’re heated through and crispy on the outside, 1 to 2 minutes on each side.
• To serve, divide the pumpkin salad among 4 plates. Top each with 2 pieces of tofu and drizzle the white bean sauce on top.

• Fill a large pot with around 2 inches (5 cm) of water, enough to fully submerge the pasta, cover, and bring to a boil. Then add 2 teaspoons (10 g) of salt and the angel hair pasta, stir, and cover to bring to a boil again. Uncover and cook until just al dente, according to the package directions, then drain.
• Meanwhile, over medium heat, preheat a large pan or skillet, as well as a small saucepan for the breadcrumbs, if using. Add the breadcrumbs to the small saucepan and toast them for 1 to 3 minutes, stirring occasionally, or until they’re lightly golden brown. Then transfer them to a plate or bowl to cool.
• While those are toasting, finely chop the shallot and add it to the large pan, along with the olive oil, remaining 1 teaspoon of salt, and pepper. Stir and let it cook while you mince the garlic. Add the garlic, and let it cook while you halve the tomatoes. Add the tomatoes to the pan, along with the vegetable broth and dried basil. Stir the broth and simmer while you prepare the kale.
• De-stem and thinly slice the kale, then add it to the pan along with the cannellini beans. Stir and cook for 1 minute while you finely chop the dill. Add the dill, lemon juice, and optional feta and plant-based butter to the pan. Stir and serve, topping with the toasted panko breadcrumbs, if using.

• Preheat a large pan or skillet on medium heat. Finely chop the shallot and slice the red bell pepper. Add these to the pan, along with 2 teaspoons (10 ml) of the oil. Stir and let them cook for approximately 2 minutes while you prepare the zucchini and garlic.
• Trim the ends off the zucchini. Slice the zucchini lengthwise, then make slices crosswise to make half-moon shapes. Mince the garlic, then add the zucchini and garlic to the pan. Cook for 1 to 2 minutes, then add the red curry paste, ginger paste, vegetable broth, coconut milk, turmeric, pepper, TVP, and dry ramen noodles.
• Bring it to a boil, covering and raising the heat if needed, then lower the heat and cook at a gentle simmer, uncovered, for approximately 3 minutes, until the ramen noodles are tender.
• While the soup is cooking, preheat a small skillet on medium-high heat. Remove the stems of the shiitake mushrooms, then slice the caps. Add the mushrooms to the pan with the remaining 1 teaspoon of oil and cook for 2 to 3 minutes, stirring occasionally.
• When you’re ready to serve, stir the lemon juice into the soup. If you’re a ginger lover, stir in a bit more ginger paste. To serve, divide the soup into bowls and top with the mushrooms, fresh cilantro, if using, and chili garlic sauce, if desired, for spicy heat.

For the tomato confit

• Preheat the oven to 135C.
• Rinse and half the cherry tomatoes, then toss them with olive oil, garlic, thyme, salt and pepper.
• Arrange the seasoned tomatoes cut-side up in a baking dish. The closer they are, the juicier and more concentrated the confit will be. If needed, add enough olive oil for the tomatoes to sit on top of it.
• Slow-roast the tomatoes in the oven for 1.5-2 hours until they become wonderfully tender and caramelized.

For the traybake

• Preheat the oven to 200°C (180°C fan).
• In a large bowl, toss the drained chickpeas and vegetables (apart from the broccoli) with olive oil, lemon zest and spices to evenly coat.
• Transfer to a baking tray and spread the mix evenly. Place the lemon slices on top, then roast in the oven for 25 minutes.
• Toss the broccoli in the oily bowl used earlier, then place the broccoli stems on top of the tray. Roast for a further 5-10 minutes or until everything is golden and tender.
• Whilst roasting, prepare the fresh coriander drizzle, and combine coriander, lemon juice, olive oil, salt and pepper and the roasted garlic from the confit in a food processor until you get a vibrant sauce.
• To serve, add a few confit tomatoes onto the traybake and drizzle with the zesty coriander sauce, then you’re ready to dig in.

• Soak the cashews in a bowl of water for at least 8 hours or overnight.
• Preheat the oven to 200°F (95°C). Line two baking sheets with parchment paper.
• Strip the kale leaves from the stems and discard the stems. Tear the leaves into bite-sized pieces and place in a medium bowl.
• Drain the cashews. Combine the cashews, nutritional yeast, garlic, paprika, salt, liquid smoke, and lemon juice in a high-speed blender with ⅓ cup (75 ml) water and blend until smooth.
• Pour the blended cashews over the kale and mix well.
• Divide the kale evenly between the baking sheets, spreading it in an even layer. Bake until crisp, about 1 hour, turning the kale leaves after 30 minutes.
• Let cool and store in an airtight container.

• Preheat the oven to 200°C.
• Heat half of the oil in a large skillet and add the shredded cabbage. Season with salt and pepper and sauté the shredded savoy until wilted. Stir in the lemon zest and set aside.
• In the same skillet, heat the remaining olive oil over medium heat and add the minced garlic. Once fragrant, add chili flakes and chopped walnuts and cook whilst stirring regularly until the edges are lightly caramelized.
• Add in the capers and pour in 2 tins of chopped tomatoes. Close with a lid and let the sauce simmer for 5 minutes whilst you precook your lasagna sheets.
• Before you remove the sauce from the stove, stir in drained lentils and the torn basil leaves and season to taste with salt and pepper.
• To layer your lasagna, use a greased 20x30cm ovenproof dish, and spoon a quarter of the tomato mixture into the dish. Scatter over a small part of the vegan mozzarella then cover with lasagna sheets. Add a layer of the sautéed cabbage. Repeat for another two layers.
• Finish with a final layer of the tomato mixture, then scatter over a generous serving of vegan mozzarella, sprinkle with vegan parmesan and breadcrumbs.
• Bake for 30-40 minutes, until the vegan mozzarella is golden, then slice and dish up hot.

• Roast the cauliflower: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Place the cauliflower on the prepared baking sheet.
• In a small bowl, whisk together the avocado oil, smoked paprika, garlic powder, coriander, cumin, and salt. Using your hands or a silicone brush, rub the oil mixture all over the exterior of the cauliflower. Transfer to the oven and roast until the cauliflower is fork-tender but not falling apart, 50 to 55 minutes.
• Meanwhile, make the green olive dressing: (It’s ideal to make the dressing right after you have popped the cauli- flower in the oven, so the flavors have time to meld.) In a small food processor, combine the olives, parsley, shallot, and garlic. Pulse until finely chopped. Scrape the mixture into a small bowl.
• Whisk the lemon juice, olive oil, salt, pepper, and chili flakes into the olive mixture. The flavor of the shallot will mellow as the dressing sits until ready to use. Taste before serving; if you need to balance out an overly strong shallot, just add a pinch of sugar.
• Remove the roasted cauliflower from the oven and let rest on the baking sheet for 5 minutes. Serve the cauliflower whole or cut into wedges on a medium platter, drizzled with the green olive dressing. Store leftovers in an airtight container in the fridge for up to 3 days.

Make the cauliflower

• In a medium bowl, mix together the grated mountain yam, garlic, soy sauce, and salt. Add the cauliflower, tossing to coat the florets well. Marinade for 20 minutes.

Make the batter

• In a large bowl, combine the flour, cornstarch, salt, and white pepper with ½ cup [120 ml] of water. Dredge the cauliflower florets in the batter, a few pieces at a time, coating them well. In a wok or medium pot over medium-high heat, heat the oil; it’s hot enough when you insert the tip of a wooden chopstick and lots of tiny bubbles quickly form and encase the chopstick.
• Deep-fry the cauliflower in batches for 3 minutes until crispy. Strain out of the oil onto a cooling rack and set aside. Save the oil in a heatproof glass jar for future use.

Make the sauce

• Reheat the same wok or frying pan over low heat, bring the fresh orange and lemon juices to a boil. Season with a pinch of salt and sugar. Add the tomato paste, then slowly add the cornstarch slurry until thickened slightly. Add the fried cauliflower and toss to coat.
• Serve with garnishes, if using.

Make the crab cakes

• In a large nonstick pan over medium-high heat, heat the oil. Add the corn, onion, and red pepper and cook until just tender, 5 minutes. Transfer the mixture to a food processor and pulse to form a coarse puree.
• In a large bowl, add the corn mixture, shredded hearts of palm. breadcrumbs, mayonnaise, nori, parsley, Old Bay, mustard powder, salt, and pepper. Stir gently to combine.
• On a large plate, place a generous layer of breadcrumbs. Line another plate or baking sheet with parchment. Using a ¼-cup measure, scoop out portions of the crab cake mixture, flatten slightly with your hands, and dredge in the breadcrumbs. Place on the parchment-lined plate and repeat with the remaining mixture.
• In a large, deep nonstick or cast-iron pan over medium-high heat, add a thin layer of oil. When the oil is shimmering, working in batches if needed, fry the crab cakes until golden, about 2 minutes per side. Transfer to a plate and repeat with the remaining crab cakes.

To serve

• Top each crab cake with a tablespoon or two of the mayo and sprinkle the cilantro on top. Serve with lemon wedges.

To make the lemon peel broth

• Place all the ingredients in a large pot and bring to a boil.
• Reduce the heat and simmer, covered, for 30 minutes.
• Strain and discard the vegetables, peppercorns, and lemon peels. Season to taste.

To make the tortellini soup

• Bring a large pot of salted water to a boil.
• Prepare the tortellini according to the package instructions, cooking until al dente.
• Drain and set aside.
• Warm the broth in a large pot or Dutch oven over medium-low heat until heated through, about 2 minutes.
• Add the cooked tortellini, spinach, peas, lemon juice, and half the basil. Stir until the spinach is wilted, about 1 minute. Season to taste.
• Portion the soup into bowls and top with a drizzle of olive oil, the remaining basil, several grinds of pepper, and pinches of red pepper flakes, if desired.

Make the falafel patties

• In a large skillet, toast the cumin seeds and coriander seeds over medium-low heat for 2 minutes until fragrant. Transfer to a mortar and pestle and grind to a coarse texture. In a food processor, add the chickpeas, fava beans, onion, garlic, green chilies, ground spices, parsley, cilantro, baking soda, salt, and black pepper.
• Pulse 5 or 6 times, until the mixture is broken down and just combined. Don’t overmix, as we’re not trying to create a hummus. Once the texture of the dough looks like it’s sticking together when pressed between two fingers, transfer to a mixing bowl, add the bread crumbs, and mix.
• Give it a taste—it should taste herby, spicy, and garlicky. Add more salt if necessary.
• Using a mini scooper, scoop one ball and roll and slightly press down to form a small patty. Repeat with the rest of the dough. Place the patties on a parchment-lined cookie sheet and set in the refrigerator for at least 15 minutes, until firm.

Make the garlic tahini

• While the falafel patties are chillin’ in the fridge, make the tahini. Rinse out the food processor and place all of the ingredients, except the water, in it. Blend until smooth with no visible lumps or chunks of garlic. If the mixture is very thick like a paste, blend in a tablespoon at a time of warm water until you achieve a creamy texture. Set aside.

Bake the falafel patties

• Preheat the oven to 375°F. Set the same large skillet used for the spices over medium-high heat. Pour in about 1 tablespoon of olive oil. Once the oil is hot, add the falafel patties and sear on each side for 3 to 5 minutes, using a set of tongs to flip carefully, until golden brown and firm but not hard to touch.
• Then transfer to the same parchment-lined cookie sheet. Bake for 10 to 12 minutes, until completely heated through, cooked on the sides, and very firm to the touch. Remove and cool for 2 minutes.

Make the cumin pears

• While the falafels bake and cool, prepare the pears. Wipe down the same large skillet, set over medium heat, and add the olive oil. Once hot, add the sliced pears and sauté in the olive oil for 1 to 2 minutes, until there is some caramelization on the edges of the pears. Sprinkle in the cumin powder, a pinch of salt, and 2 grinds of black pepper. Sauté for 2 to 3 minutes, until the pears have softened to fork-tender and are golden, but still intact. Remove and set aside.

Assemble

• Place the butter lettuce leaves on a platter. Layer 1 to 2 falafel patties onto each leaf, top with 2 to 4 slices of pear, grape tomatoes, a drizzle of tahini, and a garnish of scallions. If traveling, chop the lettuce up and toss with the tomatoes and scallions and place in one container. Layer on the cumin pears, then the falafel patties, and pack the tahini separately to make for a falafel salad bowl.