• 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.

• In a large quality nonstick skillet (see Notes), cook the chickpeas over medium-high heat, stirring often, until golden brown, about 10 minutes. Add the bell pepper and cook until the peppers are tender, 3 to 5 minutes.
• Add the garlic, coconut aminos, sriracha, and liquid smoke and stir very well until the chickpeas are well coated. Cook for only 1 to 2 minutes to heat the liquids and cook the garlic. Remove the chickpea mixture from the heat and stir in the spinach.
• Slightly warm the pita pockets for a few seconds in the microwave. Slice them in half. Add about 3⁄4 cup or so of the chickpea mixture to each half of the pita pocket. Spoon 1 to 2 tablespoons (or as much as desired) of the lemon herb tahini sauce to each pita pocket and serve immediately.

Lemon Herb Tahini Sauce

• In a blender or food processor, combine all the ingredients and 1⁄4 cup (60g) water and blend until completely smooth and it turns a beautiful green color. Scrape down the sides a couple of times to get the mixture to combine. Taste and add more salt, if desired.

• Slice off both ends of the cucumber, and using a metal straw (or very stiff plastic one), pierce through the center of one end of the cucumber and push the straw through to the opposite side, removing the seeds as you push.
• A chopstick or small paring knife works well for this job, too. Continue to pierce through the original hole, cleaning out the cuke center, until the opening is ¾-inch wide. To make cleaning easier, you can cut the cucumber in half so you have two tubes instead of one.
• Hold the cucumber vertically on a flat surface, and using the straw or a chopstick if needed, stuff half of the empty space with rice and avocado, then stuff the cucumber with any vegetables you are using.
• There is no wrong way here. Just try to pack in as much rice and as many vegetables into the cuke tube as possible. Slice the stuffed cucumber horizontally into 6 to 8 rounds (like a sushi roll).
• Sprinkle the bites with salt and sesame seeds. Serve immediately with the Ranchy Dressing for dipping.

One Week’s Worth of Sushi Rice

• Rinse the rice in cold water until it runs clear. In a large pot over high heat, combine the rice and the 5¼ cups water.
• Bring the water to a boil, then reduce the heat to low so the rice cooks at a slow simmer. Cover and let cook for 12 to 15 minutes. Remove the pot from the heat.
• In a medium microwave-safe bowl, combine the vinegar, maple syrup, and soy sauce. Heat for 30 seconds.
• Stir until well combined (or the sugar has dissolved).
• Pour the mixture over the cooked rice and stir to combine.
• Cover the rice with a damp towel until cool.
• Divide the rice into sealable containers for 5 to 7 days of meals and store in the fridge.

Ranchy Dressing

• In a blender, combine the herbs, oats, water, yogurt, lemon juice, nutritional yeast, dill, garlic, onion powder, pepper flakes, and salt. Process on high until smooth.
• Enjoy with fresh veggies right away, or store in a lidded jar or airtight container in the fridge for up to 2 weeks.

• Preheat the oven to 200°C/400°F/Gas 6 and line a large baking sheet with baking parchment.
• Add the onion, red pepper, courgette, cherry tomatoes and chickpeas to the lined baking sheet. Now add the garlic, olive oil, paprika, oregano and some salt and pepper. Toss well, then roast in the oven for 20–25 minutes until the chickpeas are crispy and the vegetables are tender. Turn the baking sheet around halfway through.
• Meanwhile, make the red pepper pesto by adding all the ingredients to a small food processor or blender and blitzing until smooth. Refrigerate in a sealed container for 3–5 days.
• Cook the couscous or quinoa according to the package directions and leave to one side.
• Add the kale to a medium bowl with 1 tsp of olive oil and a pinch of salt and massage with your hands for 30 seconds or so to wilt the leaves.
• To serve, divide the couscous or quinoa between four bowls and add the kale. Top with the roasted vegetables and chickpeas and spoon over the red pepper pesto. Sprinkle over the walnuts, pomegranate seeds and spring onions, and enjoy.
• Refrigerate leftovers in a sealed container for 2–3 days, then eat cold or warmed back up.

• Cut the ends off each cucumber.
• Quarter each cucumber lengthwise and then cut each of these pieces in half horizontally (repeat the process once more if you prefer smaller pickles).
• In a large bowl, combine the soy sauce, rice vinegar, sesame oil, brown sugar, salt, and red pepper flakes to taste, if using.
• Whisk until the sugar is dissolved.
• Add the cucumbers and stir gently until they are well coated. Sprinkle with sesame seeds.
• Transfer to a covered container and refrigerate for at least 30 minutes but up to 2 days before serving.
• Serve with other dishes or enjoy on their own as a crunchy snack.

• Preheat the oven to 350°F (177°C).
• Combine the bell peppers, garlic bulb, onion, and cashews on a large baking sheet.
• Drizzle with 1 tablespoon (15 ml) of the olive oil, sprinkle with half of the salt and half of the black pepper, then mix well with your hands.
• Spread the mixture into a single layer and bake for 25 to 30 minutes, or until the garlic is golden brown and bell peppers are soft. Once done, remove from the oven and set aside.
• While the veggies bake, place a 7-quart soup pot over medium heat. Once hot, add the remaining tablespoon (15 ml) of olive oil, leek, and remaining salt and black pepper, and sauté for 1 minute.
• Next, add the portobello mushrooms and cook for 3 to 4 minutes, or until the portobellos are softened. Add the tomatoes, and stir to deglaze the pan. Add the cannellini beans, stir, then add veggie broth and bring to a boil.
• Meanwhile, transfer the roasted onion, cashews, and bell peppers to a high-powered blender. Squeeze the garlic cloves into the blender from the bulb and add the plant-based milk. Blend on high speed for 30 seconds, or until smooth. Set aside.
• Once the veggie broth is boiling, lower the heat slightly, pour the creamy blended mixture into the pot, and stir.
• Break your uncooked lasagna noodles into half or thirds (depending on your preference), add them to the boiling soup, and cook for the duration of their package instructions.
• Once the noodles are soft and tender, add the kale and basil, and mix well. Taste for salt. The soup will be done when the kale has softened. Enjoy immediately.

• Preheat the oven to 350°F (180°C or gas mark 4) and scatter the zucchini, eggplant, peppers and onion pieces onto the sheet pan. Drizzle the vegetables with 1 tablespoon (15 ml) of the olive oil, season with ¼ teaspoon of the salt and place into the oven to bake for 20 minutes.
• Meanwhile, in a bowl, combine the canned tomatoes, garlic, 1 teaspoon of the oregano, tomato paste, balsamic vinegar and black olives.
• Put the bread chunks in a small bowl and drizzle with the remaining 1 tablespoon (15 ml) of oil and ½ teaspoon of oregano. Toss to combine.
• After the veggies have baked for 20 minutes, remove the pan from the oven and pour the tomato mixture over the veggies. Use a spatula to coat the vegetables in the sauce and then place the vine or cherry tomatoes on top. Place the pan back into the oven to bake for 15 minutes.
• Remove the pan from the oven and add the bread chunks to the pan. Return the pan to the oven to bake for a final 10 minutes, until the bread chunks have hardened and turned crispy. Garnish with fresh basil and serve.

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.

• Add the beans, peppers, sun-dried tomatoes, oil, garlic granules, smoked paprika, lemon juice and salt to a blender or food processor. Blend until as smooth as possible.
• Season to taste with salt, and add additional lemon juice if needed.