• In a small bowl, mix the flax seeds and water and let the mixture sit for 5 minutes.
• To a medium bowl, add the flour, baking powder, salt, brown sugar, turmeric, black pepper and cinnamon and give it a good mix until well combined.
• In another medium bowl, mix the applesauce, vegan milk, vanilla and flax seed mixture until well combined. Slowly add the dry ingredients to the wet ingredients about 1 cup (240 ml) at a time and gently mix until well combined.
• Preheat a waffle iron and if it is not non-stick, coat it with some oil to keep the waffle mix from sticking.
• Pour 3⁄4 to 1 cup (180–240 ml) of the waffle mix into the waffle iron and cook until heated through, 8 to 10 minutes (or when your waffle machine alerts you that the waffle is ready). Enjoy with fruit, whipped cream and maple syrup.

• Preheat the oven to 375°F (190°C). Grease a 5 x 9–inch (13 x 23–cm) loaf pan with olive oil, avocado oil or coconut oil spray.
• In a large mixing bowl, mix together the mashed bananas, almond milk, maple syrup, vegan butter, vanilla, cinnamon, baking powder and baking soda. Then, add the quick oats and flour and mix until smooth. Spoon half of the batter into the greased loaf pan.
• Add the cocoa powder to the remaining batter and mix until smooth. Use a tablespoon to spoon the cocoa banana bread batter down the top-center of the regular banana bread batter.
• Top the batter with banana slices and bake for 40 to 50 minutes, or until golden brown and a toothpick inserted in the center of the bread comes out clean.
• Store any leftover banana bread at room temperature wrapped in plastic or sealed tightly with aluminum foil.

• Preheat the oven to 200°C (180°C fan/350°F/Gas 4).

Prepare the wings

• Separate the leaves from the cauliflower and save to use in another recipe. Separate out the cauliflower florets, breaking them off into “wing”-like shapes.

Mix the batter

• In a large bowl, mix together the flour, milk, garlic powder, salt and black pepper and stir to form a smooth batter.

Coat and bake

• Scatter the panko breadcrumbs into a shallow bowl. Dip the cauliflower pieces into the batter, then toss in the breadcrumbs to coat. Transfer to a baking tray and bake for 20–30 minutes, depending on desired crunchiness.

Prepare the sticky sauce

• Meanwhile, make the sauce. In a saucepan over a low heat, combine the soy sauce, maple syrup, cornflour, sesame seeds and ginger with 120ml (1⁄2 cup) water. Stir and cook for about 10 minutes until thickened.
• Coat the wings When the baked cauliflower wings are ready, pour over the sauce and toss to coat evenly.

Garnish and serve

• Garnish with spring onions and sesame seeds and serve.

Storage

• Best served fresh, but can be stored in the refrigerator for 1–2 days.
• Reheat before serving.

• Before beginning the recipe, prepare the flax egg or egg replacer.

Make the cauliflower wings

• Preheat the oven to 400ºF. Line a sheet pan with parchment paper or a silicone mat.
• In a large bowl, use a whisk to combine the almond flour, chickpea flour, cornmeal, garlic powder, onion powder, paprika, salt, and pepper. Add the maple syrup, flax egg (or egg replacer), and 2 cups water and gently whisk until a smooth, thick batter forms. If it’s too thick, add more water, a tablespoon at a time to thin it out, if necessary.
• Using tongs, or your clean hands, dip a cauliflower floret into the batter until well coated and place on the baking sheet. Repeat with the remaining florets, arranging them on the baking sheet in an even layer.
• Transfer to the oven and bake for 10 to 15 minutes, until lightly browned. Remove the pan from the oven and using tongs, gently rotate the florets. Continue baking for 10 to 15 more minutes, until tender but not mushy.
• Meanwhile, in a large saucepan, melt the butter over medium heat. Reduce the heat to low, add the hot sauce, and stir until well incorporated.
• Remove the sheet pan from the oven and slowly pour the hot sauce mixture over the cauliflower. Gently toss to coat. Continue baking for about 10 minutes more for the flavors to meld. Remove from the oven and let cool slightly.

Assemble the bowls

• In a large bowl, combine the kale and dressing and toss until the greens are well coated. Divide the dressed kale among four bowls. Add the cauliflower wings. Scatter the hemp hearts and sesame seeds over the top.

For the ranch dressing

• In a small bowl, stir together the cashew cream, vinegar, dill, parsley, garlic, shallot, paprika, maple syrup, salt, pepper, and ½ to ¾ cup water, depending on desired consistency—less water for a thick dip, more water for a pourable dressing. Continue stirring until smooth and creamy. Store refrigerated in an airtight container for up to 1 week.

• Preheat the oven to 190°C (170°C fan/375°F/Gas 5) and line a baking tray (sheet) with baking parchment.
• In a bowl large enough to fit the broccoli, add the olive oil, miso paste, maple syrup, garlic, nutritional yeast and lemon zest and juice, then mix well until smooth. Add the broccoli and toss well, ensuring each floret is coated in the dressing.
• Tip the broccoli onto the lined baking tray and cover with foil, then bake for 14–18 minutes, removing the foil half way through cooking, until tender (check by piercing the stems with a sharp knife).
• To make the whipped spring onion tofu, simply add all the ingredients to a blender or food processor and blitz until smooth. Taste, then season with salt and pepper.
• Dollop and spread the whipped tofu onto a platter then top with the broccoli. Drizzle with chili oil and serve immediately.

• Cut the eggplants in half lengthwise, then score each eggplant half with a diamond pattern, making sure not to cut right through to the skin.
• In a bowl, whisk together the miso, sesame oil, maple syrup, warm water, ginger and garlic powder to make a marinade. Pour into a roasting pan and lay the eggplants, scored side down, in the marinade. Leave to marinate for 1–2 hours.
• Preheat the oven to 400°F (200°C). Cover the roasting pan with foil and bake the eggplants for 30–35 minutes, until very tender. Remove from the oven, take off the foil and flip the eggplants over, then spoon some of the cooking juices from the pan over the eggplants.
• Sprinkle with a generous layer of sesame seeds, then return to the oven, uncovered, for another 5 minutes to toast the sesame seeds and give them a lovely crunch.
• Serve garnished with scallion and chili slices. If you like, you can pour any remaining cooking juices into a small bowl and serve alongside the eggplant.

• In a large bowl combine the dry ingredients – flour, cornstarch, salt, sugar, baking powder and spices.
• Cut the cold vegan butter into small cubes and use a pastry cutter to mix the cold butter into the flour mix until you get a crumbly mix.
• Pour in the soy milk and vanilla extract and mix with a spoon until you get a shaggy dough.
• Carefully knead and fold the dough on a floured surface – it will be sticky, so add a little flour onto your hands to work with it. Create a rectangle with the dough and use a sharp knife to cut the dough into triangles. Place the triangles onto a lined baking tray 2-3 inches apart and place them into your fridge.
• In the meantime, preheat your oven to 200C.
• Brush each scone with a little plant milk and sprinkle it with caster sugar (this is totally optional of course, but gives a nice crunch!).
• Bake the scones for 25-30 minutes or until golden. Remove them from the oven and let them cool a few minutes before removing them from the hot baking tray.
• Once they’re cool, combine all ingredients for the glaze and drizzle it over the scones. Enjoy them as soon as the glaze is set or store them in an airtight container for up to 5 days.

• Drain and rinse the chickpeas, then add them to a food processor and pulse for 20 seconds or until your chickpeas are roughly broken down.
• Use the food processor to combine all ingredients apart from the chocolate chips (if using) until you get a dough-like texture.
• Remove your cookie dough from the food processor and knead the dough with your hands to add in the chocolate chips.
• Serve your cookie dough immediately or place it in an air-tight container in the fridge for up to 2 days.

Make the almond crust

• In a large bowl, combine flour, ground almonds, sugar, and salt. Add cold vegan butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
• Gradually add cold water, one tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap in cling film, and refrigerate for at least 30 minutes.

Prepare the filling

• In a bowl, toss the sliced pears with sugar, maple syrup, lemon juice, and ground cinnamon until evenly coated. Set aside.

Assemble the galette

• Preheat your oven to 190°C. Roll out the chilled dough on a floured surface into a rough circle about 12 inches (30cm) in diameter.
• Transfer the dough to a baking sheet lined with parchment paper. Sprinkle the center of the dough with 1 tablespoon of ground almonds.
• Arrange the pear slices in the center, leaving a 2-inch (5cm) border around the edges. Fold the edges of the dough over the pears, pleating as you go, to form a rustic edge.
• Brush the crust with almond milk and sprinkle it with sugar (optional).

Bake

• Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the pears are tender.
• Allow the galette to cool slightly before slicing and serving.

• Preheat the oven to 350°F. Line a baking sheet with parchment.
• In a medium saucepan over medium-high heat, bring 11⁄2 cups of water, all the grains, and the pinch of salt to a boil.
• Reduce the heat to low, cover, and simmer for 15 minutes or until the grains are tender.
• Remove from the heat but leave the lid in place for 10 minutes.
• While the grains are cooking, make the sweet and savory pecan topping: In a medium bowl, combine the maple syrup, vanilla, cinnamon, nutmeg, and salt. Add the pecans and mix until well coated.
• On the baking sheet, spread out the pecans evenly and bake for 15 minutes, tossing and turning them halfway through to ensure even baking. Remove them from the oven and let them cool. (They’ll get crispy as they rest.)
• While the pecans are cooking, make the peach topping: In a small pan over medium heat, cook the peaches until slightly golden, stirring occasionally, for about 2 to 3 minutes. Stir in the maple syrup and cinnamon, stirring and cooking until fragrant, about 1 to 2 minutes. Set aside.
• Divide the grains and yogurt between two bowls. Stir to combine and top with the peaches and 2 to 3 tablespoons of the pecan topping.

• Preheat the oven to 350 degrees (180 degrees Celsius). Generously grease a 9 x 13 inch (23 x 33 cm) baking dish with about 2 tablespoons of the butter.
• If using the ripe bananas, mash them in a large bowl until no lumps remain. Add the milk, chia seeds, cornstarch, vanilla, cinnamon, and salt and whisk vigorously. Refrigerate for 10 to 12 minutes to allow chia seeds to jell. Remove from the fridge and stir briefly to break up any chia seed clusters. Set aside.
• In a nonstick skillet over medium heat, heat the coconut oil. Cook the banana halves, flipping once, until golden brown and caramelized, about 2 minutes on each side. Using an offset spatula (or a fork, but be gentle), arrange the banana slices in a single layer on the bottom of the prepared baking dish.
• In the same skillet you used for the bananas, add the brown sugar, 2 tablespoons maple syrup, and ¼ cup (60 ml) of water. Cook over medium heat, stirring, until the syrup is aromatic and the sugar is dissolved, 1 to 2 minutes. Pour the caramel over the fried bananas.
• Working with one piece at a time, dip the sliced bread into the milk mixture, until the milk is just absorbed. Build layers on top of the bananas and caramel in the dish, overlapping the soaked bread slices so there aren’t any gaps. When you run out of bread, pour any leftover milk mixture on top. Press down on the bread to make sure all the slices are evenly coated and saturated. Break the remaining 2 tablespoons butter into small pieces and sprinkle over the top.
• Bake for 35 minutes, or until golden. Let cool for about 15 minutes to give the caramel time to set, then run a large knife around the edge of the bread to loosen it from the dish. Place a cutting board or large platter on top of the baking dish. Use a kitchen towel or oven gloves to hold the two together securely. Take a deep breath and flip the cutting board and dish over in one swift move. Voilà!
• Serve warm with coconut or vanilla ice cream (if using) and additional maple syrup. Leftovers can be stored, covered, in the refrigerator for up to 2 days. Warm in a low oven before serving.

Preheat the oven and line the tray

• Preheat the oven to 200°C fan/425°F/gas 7. Line a baking tray with baking parchment.

Prep the lentils and veg

• Drain and rinse the lentils. Peel and finely chop the garlic, and peel and cut the onion into thin slices

Caramelize the onion and add the lentils

• Add 1 tablespoon of oil to a pan over a high heat. Once hot, add the sliced onion, a pinch of salt and a pinch of black pepper and cook on a medium heat for 5 minutes, stirring occasionally, until the onions are nicely browned and softened. Add the chopped garlic, maple syrup and balsamic vinegar, mix well to coat the onions, reduce to a low heat, and cook for 3–4 minutes, stirring regularly, until the onions are nice and soft and sticky. Add the drained lentils and tamari or soy sauce and cook for 3–4 minutes, stirring occasionally, to evaporate any extra moisture. Remove from the heat.

Pulse in a blender or food processor and season to taste

• In a food processor or blender, add the cashews, and pulse until they reach a rough breadcrumb consistency. Add the onion-and-lentil mixture and 1⁄2 teaspoon of ground black pepper, and pulse until the mixture comes together but is not too smooth. You want to ensure there’s a slight bite to the filling. Taste and season with salt and pepper to your liking. Remove from the food processor and divide into 4 × 80g chunks, and then roll each into a sausage shape about 12–13cm long.

Roll out puff pastry

• Roll out the puff pastry and cut into four even rectangles, about 12cm × 16cm. Place a sausage at one side of a pastry rectangle, 2–3cm in from the edge. Brush some oat milk along the other side, then roll the sausage up in the pastry until it overlaps and press gently along the seam to seal. Then place the sausage roll seam-side down and gently press down on it with the palm of your hand to help seal it more and to ensure it stays rolled when you bake it. Repeat with the remaining sausages and pastry.

Brush with oat milk and bake

• Using a pastry brush, brush each sausage roll with a light coating of oat milk (this will help them to brown), then sprinkle with the sesame seeds, place on a parchment-lined baking tray and bake for 20 minutes, or until the pastry is golden brown.