What you need:
1. 2-3 medium sized ripe bananas
2. 1/4 cup of oats
3. 1/2 cup of vegan butter
4. 1/4 cup of coconut sugar
5. 1 tsp of Vanilla extract
6. 1/2 tsp of ground cinnamon
7. 1 cup of all purpose flour
8. 1 tsp of corn starch
9. 1/2 tsp of baking soda
10. 1/2 tsp of baking powder
11. Pinch of salt

How to make:
1. To a mixing bowl add banana and mash with a fork.
2. On a non stick pan, heat up the vegan butter until it is all liquid and add to the bowl.
3. Add the vanilla extract, sugar and mix well.
4. Add remaining ingredients and use either a spoon or your hands to mix ingredients together to create the cookie batter
5. Preheat oven to 180 degrees Celsius. Line a baking tray with paper and start to scoop out 2 tbsp worth of cookie batter to the tray.
6. Bake for 15 minuets and allow to cool and firm up before eating. Enjoy !

What you need:
1. 1-2 medium sized eggplants
2. 2 cloves of garlic, minced
3. 1/2 lemon juice
4. 1/4 cup of tahini
5. 2 tbsp of extra virgin olive oil
6. 1/2 tbsp of cumin
7. Pinch of salt
8. Splash of water

How to make:
1. Place eggplant on top of gas stove and cook for 3-4 minuets on each side.
2. Once both eggplants are cooked through, peel skin off and do your best to make sure there is no remaining burnt bits left on flesh.
3. To a bowl add eggplants, garlic, tahini, olive oil, lemon, salt, cumin and water.
4. Mix together with a fork. And enjoy with crackers, carrot, cucumber or Lebanese pita bread.

What you need:
1. 1 cup of cooked lentils
2. 4 potato’s, boiled
3. 1/4 cup of whole oat flour
4. 1 tsp of paprika
5. 1 tsp of cumin
6. 1 tsp of chilli powder (or flakes)
7. 1/2 medium sized white onion
8. 1 red or green chilli (for extra spice)
9. 1 tomato
10. 1/4 beetroot
11. Sliced red onion
12. Alfalfa sprouts
13. Bunch of kale
14. 2x burger buns ( this recipe makes a minimum of 1 burger and maximum of 8-9 patties)
15. 2 tbsp of Sriracha hot sauce
16. 1/4 cup of Vegan mayonnaise (I used kewpie japanese mayo)

How to make:
1. Once lentils and potatoes are both cooked, add to a mixing bowl with and mash together well. Preheat oven to 100 degrees Celsius.
2. Dice your white onion and chilli and add it to the bowl, mixing in well.
3. Add flour and spices to the bowl and with your hands mix through. This should create a perfect thick patty mixture.
4. Wash vegetables and begin slicing. In this recipe, I sliced my red onion and tomato and shredded the beetroot.
5. Break off a bit of kale and steam if you prefer a more softer and lighter piece of kale.
6. Once all ingredients are prepared and set aside for the burger, place your burger buns in.
7. On a non stick pan on medium heat add 1 tablespoon of extra virgin olive oil. With your hands break off a piece of the mixture, roll into a ball and flatten into a patty shape and add to the pan.
8. Cook patties until crispy on both sides. Cook and store leftover patties into a Tupperware container. Keep for a maximum of 4 days in the fridge.
9. Time to make your spicy mayo sauce by adding ingredients to a bowl and mix together.
10. Now to assemble your burger and enjoy!

What you need: this recipe will make enough for 2 people with a little extra left over.

For the Bahn mi:
* 1 baguette sliced in half. And then each half sliced in half to make an open sandwich.
* A few fresh sprigs of cilantro (coriander)
* 1/2 cup of shredded cabbage

For marinating the tofu:
* 3 tbsp of soy sauce
* 1 tbsp of hoisin sauce
* 1 tbsp of maple syrup
* 1 tbsp of seasame oil
* 3 tbsp of rice wine vinegar
* 2 garlic cloves, minced
* 1 tbsp of coconut oil (for cooking)
* Salt and pepper

For the pickled vegetables:
* 1 green or red chilli, sliced
* 1 carrot, julienned
* 1 cucumber, julienned
* 1/4 cup of rice wine vinegar
* 1 tbsp of coconut sugar
* Pinch of salt

For the Bahn-mi sauce:
* 1/4 cup of kewpie mayonnaise
* 1 tbsp of hoisin
* 1 tbsp of soy sauce
* 1 tsp of maple syrup

How to make:
1. Begin by chopping all vegetables & chilli. Place ingredients into a Tupperware container and add rice wine vinegar, coconut sugar and salt. Cover with lid and leave in the fridge while you prepare the rest.
2. Prepare the sauce for marinating tofu by adding all ingredients to a mixing bowl.
3. Slice tofu into medium sized strips. Add oil to a pan and add tofu, cooking on one side for roughly 2 minuets or until slightly crispy.
4. Once you have flipped each tofu layer to the other side, add the marinade and let tofu simmer in the sauce for another 5 minuets, or until it looks cooked through and the tofu looks like it’s absorbed the sauce well.
5. Meanwhile, add all ingredients for the Bahn mi sauce to a bowl and mix well.
6. Either in the oven, or to a non stick pan add a drizzle of olive oil to the baguette halves and cook until golden brown/crunchy.
7. Once baguette & tofu are cooked, start to assemble the Bahn mi by adding a layer of sauce, picked vegetables, cabbage, tofu and then add another drizzle of sauce and garnish with coriander. For extra spice add more chillies to the pickled vegetable mix and add in! Enjoy

What you need:

For chia seed pudding:
* 1 1/2 cups of almond milk
* 1/2 cup of chia seeds
* 1/4 cup of cacao
* 1 tsp of cinnamon
* Pinch of salt

For breakfast jar:
* 3 tbsp of plant based yogurt
* 1/4 cup of granola
* 1/4 cup of mixed berries
* Handful of coconut flakes

How to make:
1. For the chia seed pudding I usually make it the night before and leave in the fridge. However - it can also be eaten once being set for 3-5 hours in the fridge. Begin by adding cacao, cinnamon and salt to a mixing bowl. Sift until there are no lumps
2. Then add the milk and mix with a fork.
3. Lastly add the chia seeds and stir until completely mixed through. Cover and leave over night or for 3-5 hours in the fridge to set.

Creating your breakfast jar:
1. To your jar, add layer of chia seed pudding, yogurt, berries, granola and coconut flakes.
2. Repeat step one until jar is full.
3. Enjoy now or put the lid on the jar and take it with you for a snack later.

What you need:

For the sweet potato:
1. 1-2 medium sized sweet potatoes
2. 1 medium sized white onion
3. 1-2 Garlic cloves, minced
4. 1 tbsp of smoked paprika
5. 1/2 lime wedge juice
6. Pinch of salt

For the guacamole:
1. 1 avocado, smashed
2. 1/2 like wedge juice
3. Salt to taste

For the salsa:
1. 1 tomato, diced
2. 1/2 red onion, diced
3. 1/2 lemon juice
4. Salt and pepper to taste
5. 1 tbsp of virgin olive oil

Tahini sauce:
1. 2 tablespoons of tahini
2. 1/2 lemon juice
3. Salt
4. Splash of water

How to make:

1. On a non stick pan over medium heat, add olive oil, onion, sweet potato, garlic, paprika, cumin and salt.
2. Meanwhile, prepare the guacamole & salsa. Set aside.
3. Once sweet potato is cooked (about 20 minuets) or until crispy! Take off the heat.
4. Add the sweet potato to your plate, topping it off with some guacamole and salsa
5. For the sauce, add all tahini ingredients to a bowl. Mix and add splashes of water to dilute until your happy with the consistency of the sauce.

What you need:
1. 1 cup of rice (any rice will work)
2. 1/4 head of purple cabbage, diced
3. Half head of cauliflower, chopped into small bite size pieces
4. 1 zucchini, diced
5. 1 small bell pepper, diced
6. 1 medium sized white onion, diced
7. 1-2 Garlic cloves, minced
8. 2 tbsp of soy sauce
9. 2 tsp of seasame oil
10. 1 tbsp of sambal (or sriracha)
11. Seasame seeds (optional garnish)
12. Lime wedge (garnish)

How to make:
1. Rinse 1 cup of rice and cook according to packet instructions.
2. Prepare all vegetables, chop and set aside.
3. In a deep pan, add 1 tbsp of coconut oil, garlic and onion.
4. Cook until translucent and then add in the cauliflower heads.
5. After 5 minuets, add the zucchini, purple cabbage and bell pepper
6. Once rice is cooked, add it to the pan with the vegetables. Stir until veggies and rice are mixed through well.
7. Add soy sauce, seasame oil, sambal, salt and pepper.
8. Cook for a few more minuets to crisp up the rice and then serve with seasame seeds and lime wedge.

What you need:

For cauliflower:
1. Small head of cauliflower
2. 1 cup of all purpose flour
3. 3/4 cup of almond milk (unsweetened)
4. 1/2 cup of water
5. 2 tsp of turmeric
6. 2 tsp of chilli powder
7. 3/4 cup of Panko bread crumbs
8. Salt & pepper
9. Sriracha sauce (optional)

For tacos:
1. 1/4 thinly sliced, purple cabbage
2. 1 avocado, sliced
3. Jalapeños (as many as you can handle)
4. Diced cilantro for garnish (optional)
5. Half a lime wedge (for garnish)

White sauce:
1. 1 cup of plant based yogurt (I used soy but coconut would be great too)
2. 2-3 cloves of minced garlic
3. 2 tsp of chilli powder
4. Salt and pepper to taste

HOW TO MAKE:
1. Start by pre heating the oven to 200 degrees Celsius
2. In a large mixing bowl mix together the almond milk, flour, tumeric, chilli powder, water, salt and pepper
3. Cut the heads off the cauliflower into small-medium sized pieces. Dip them into the batter and then cover each head in Panko bread crumbs.
4. Place the heads onto a lined baking tray and cook in the oven for 20 minuets.
5. Meanwhile, prepare the cabbage and avocado and set aside
6. Once there is 5 minuets left on the timer, place the tortilla wraps on a non stick medium pan and cook each side for one minuet (or until golden brown)
7. Prepare taco by adding sriracha, avocado, cauliflower, cabbage and jalapeños. Garnish with garlic sauce, lime and cilantro

This is such a perfect way to replace “scrambled eggs”, tastes better and has no need to use animal products to make our mouths water ! Enjoy

What you need:
1. 225g of firm tofu
2. 1 tsp of turmeric
3. 1 tsp of chilli powder
4. 1 avocado (sliced or smashed)
5. Bread/baguette of choice
6. Handful of cherry tomatoes
7. Drizzle of olive oil for garnish
8. Fresh greens (optional) for garnish
9. Fresh chopped chilli (optional) for extra spice

How to make:
1. On a chopping board, chop the tofu up into cubes. You can use a fork to crumble them on the board or you can crumble them on the pan (less mess).
2. Add 1 tbsp of extra virgin olive oil to a non stick pan and add the tofu. Scramble it by using a spatula to break the cubes up into smaller pieces.
3. Add the turmeric, chilli powder, salt and pepper.
4. Meanwhile, heat up your bread and slice up your avocado and cherry tomatoes. Wash your fresh greens and set aside.
5. Once tofu has been cooking for around 5-10 minuets, take off the heat.
6. Assemble your meal by placing the avocado, tofu and cherry tomatoes on top of the toast. Garnish with fresh chilli, olive oil, and your greens. Enjoy!

This is my vegan adaptation of a delicious middle eastern breakfast, menemen, also known as Turkish eggs. Was really happy with the outcome of this dish. The tofu and mushroom replaced the egg texture perfectly and it made a warm and filling breakfast for two. I served mine with some olives on the side and some traditional Turkish coffee. Hope you enjoy it as much as I did!

Ingredients:
1. 125g of Firm Tofu
2. 6 small or medium sized heads of Mushroom
3. 1 Can of diced tomatoes
4. 1/2 white Onion, thinly sliced
5. 3-4 Garlic cloves minced
6. 1/2 tsp of paprika
7. 1/2 tsp of turmeric
8. 1/4 tsp of dried oregano
9. Salt and pepper to taste
10. 3 tbsp extra virgin olive oil
11. Fresh cilantro/parsley for garnish
12. Turkish bread (or any bread of choice) on the side
13. For extra spice: 1/2 chopped red or green chilli

Method:
1. Start by thinly slicing half a white onion (or 1 small onion) depending on the size. Mince garlic and at onion garlic and olive oil to the pan on medium heat.
2. Add chopped chilli (if desired) and stir until fragrant.
3. Add spices to the pan and keep stirring for about 2-3 minuets longer.
4. Add chopped mushroom, tofu, salt and pepper to the pan for about 1 minuet before adding the can of diced tomatoes.
5. Let the diced tomatoes simmer on low heat until mushrooms and tofu are cooked through.
6. Serve with fresh parsley/cilantro and bread for dipping.

WHAT YOU NEED:
* 1 can of chickpeas
* Handful of mushrooms
* 2 handfuls of spinach
* 1 medium onion
* 6 cloves of garlic
* 2 cans of coconut milk
* 1 lemon (squeezed)
* 1 tsp of ground ginger
* Pinch of salt
* 3 potatoes
* Coriander (dried or fresh)

HOW TO MAKE:
1. Firstly start off by pre heating the oven to 180 degrees Celsius. Start off by chopping the potatoes into small cubes. Mince 3 cloves of garlic and in a bowl mix in the potato, garlic and 1tsp of chilli powder.
2. Place potatoes in the oven and cook for 20 minuets. Check on them and if they need longer, flip them around and cook for another 10.
3. Meanwhile, In a shallow non stick pan, sauté the onion and garlic on medium heat.
4. Once the onion is translucent, add the coconut milk and let it simmer for a few minuets.
5. Once the coconut milk is starting to become thicker - (around 5-6 minuets) add the washed can of chickpeas, mushroom, lemon juice and ground ginger.
6. After 5 minuets add the spinach and let it simmer until flavours have developed.
7. Place cooked potatoes and curry together in a bowl and (optional) add fresh or dried coriander, salt and pepper and chilli flakes. Enjoy!

Veggie Fritter Rainbow Bowl will leave you so satisfied giving you all the nutrients you need in a day. This recipe doesn’t require a lot of effort and the amount of ingredients will be more then enough to have for left overs. I promise you this dish will have you feeling so great and full of plant power! Enjoy :)

WHAT YOU NEED:

VEGGIE FRITTERS:
* 2 carrots grated
* 2 potato grated
* 1 zucchini grated
* Half a white onion
* 1 tsp of curry powder
* 1 tsp of turmeric
* Pinch of salt and pepper
* Half a cup of Panko bread crumbs
* 1/4 cup of flour

RAINBOW BOWL:
* Rocket (or any greens like spinach/kale/lettuce)
* Sprouts
* Avocado
* Shredded cabbage
* Cherry tomato’s
* 1 cup of cooked quinoa

METHOD:
1. Start off by layering a bowl with paper towels. Once you have grated the carrot, potato and zucchini place them in the bowl. Use the paper towel to strain the water out of the grated veggies holding them over the sink to drain. Squeeze as much water out as you can.
2. Place the grated veggies back into the mixing bowl without the paper towel and add in spices and diced white onion. Mix with a spoon and then add in the flour and bread crumbs.
3. Meanwhile, cook the quinoa according to packet directions.
4. Whilst Quinoa is cooking, prepare rainbow bowl ingredients. Chop the cherry tomatoes in half, shred the cabbage, slice the avocado, wash rocket & greens and set aside.
5. On a non stick pan add a decent amount of oil to the pan on medium heat. With your hands grab the fritter mix and make a ball in your hand, making sure to compress it tightly. Keep it in a ball formation until after you cook it on one side as it will be fragile and need to cook a bit first before you can press down and make it flatter.
6. Once you have cooked the fritters on one side, flip it gently and cook on the other side until both sides are nice and crispy.
7. Prepare your bowl. I like to place a nice amount of quinoa in the middle of the bowl and arrange my salads and fritters around the centre. For some extra add ons I like to add sauerkraut and chilli flakes too.
8. Enjoy!

Well this recipe isn’t rocket science! but I just had to share it because it’s so delicious, easy to make and a classic fresh breakfast to share with someone. I added in the figs because I love having both fruit and veggies for breakfast when I can. I also felt super satisfied after this meal and it gave me great energy for the rest of the day! So enjoy :)

WHAT YOU NEED:
• 1 fresh baguette (sliced in half and then cut through the middle)
• sliced tomato
• sliced cucumber
• sliced red onion
• sundried tomato
• fresh spinach
• alfalfa sprouts
• chilli flakes & olive oil for garnish
• balsamic vinegar (optional)
• figs (optional)

HOW TO MAKE:
• Slice up all ingredients and set aside
• Apply a small drizzle of olive oil and salt to the baguette. Apply another small drizzle of olive oil to a pan and put the sliced pieces on the pan. Place a lid on top of the pan to crate a “Dutch oven”. This should toast the baguette perfectly! Just don’t forget to flip it and check on it frequently so it doesn’t burn!
• Assemble your toast by placing all of the veggies on top of each other! I like to layer the spinach between the cucumber so that it stays on the toast easily!
• Add the alfalfa sprouts and garnish with olive oil and chilli flakes!
• side note: any fruit with this meal would be nice! It’s always good to have both fruit and veggies in your day so why not start off with it!

WHAT YOU NEED:

With these ingredients you should have enough to make 2 meals and have leftovers to be stored in the fridge and eaten the next day!

* 1 cup of quinoa
* 2 cups of water
* 1 sweet potato
* 1 avocado
* Half a can of chickpeas
* 1 carrot grated
* 1 lime
* Handful of rocket

SATAY SAUCE:
* 3 tbsp of peanut butter
* Half lime juice
* 1 tbsp of curry powder
* 1 tsp or honey
* 1 tbsp of soy sauce
* 165ml can of coconut milk

HOW TO MAKE:
1. Preheat oven to 150 degrees Celsius
2. Wash one cup of quinoa and then add it to a pot with 2 cups of water. Leave it to boil, and then reduce to a gentle simmer.
3. Chop up sweet potato and radish and add the sweet potato to the oven. Once the sweet potato has been cooking for 10 minuets add the radish and the chickpeas.
4. Prepare the guacamole by smashing the avocado and adding half a lime juice and salt and pepper.
5. Grate 1 carrot and set aside.
6. Once the quinoa has soaked up all the water, turn the heat off and put the lid on to let it steam for 5 minuets.
7. Once the sweet potato, radish and chickpeas are looking nice and cooked take them out of the oven and start preparing your bowl by adding all the ingredients: quinoa, sweet potato, radish, chickpea, carrot and some fresh rocket.
8. MAKE THE SATAY SAUCE. By adding the lime juice, soy, peanut butter, curry powder, honey and a splash of water to a bowl.
9. Once it is all mixed together put it in the pan and add the coconut milk and keep stirring until it is thick and saucy! Then add to your bowl with some guacamole and your done!

This is usually my go to when I can’t think of what to cook because I find it super easy and quick to cook and never disappoints !

IN THE POT:

* 1 cup of medium grain rice (or whichever rice you have in your pantry)
* 1 can of diced tomatoes

ON THE PAN:

* 200g of chickpeas
* 200g of beans (if you prefer to just add beans or chickpeas rather than both, go for it. I just like getting the extra protein and fibre)
* 1 red or green pepper
* Handful of sliced mushroom

TO GARNISH:

* Handful of rocket
* 1 sliced tomato
* 1 small red onion (diced)
* Jalapeños (as many as you desire)
* Bag of nacho chips (if you are extra hungry and want some in the bowl)

OPTIONAL EXTRAS:

* Fresh coriander
* Avocado (sliced)
* Vegan cheese
* Lime & lemon

TO COOK:
1. Start by putting on the rice (as this usually takes a while to cook) add one cup of medium grain rice - or whichever rice you have and cook as packet directs. But instead of water add a can of diced tomatoes. Add bits of water as you go if needed in order to fully cook the rice!
2. Prepare and chop all ingredients before cooking! (Onion, garlic, mushroom & peppers) This helps the process of cooking and makes everything easier! It also helps to prevent over cooking.
3. Add coconut oil to a non stick pan and start by cooking the onion on medium heat. After a minute, add the garlic. Then once you can smell the onion and garlic cooking add the mushroom and peppers. After about a minute add chickpeas and beans.
4. Next is seasoning. Add half a teaspoon of paprika, cumin, and chilli powder. Add salt and pepper as desired.
5. Cover and let cook for a few minutes. Don’t forget to try your food as you go... always taste and add extra flavour as you wish! E.g adding some lime or lemon juice for some extra zing!

PREPARE THE BOWL:
6. The best part has arrived! This is where you can either listen to me or get creative yourself in how you would like to assemble it all in the bowl.
7. I change it up however I usually start by putting my desired amount of rice on one side of the bowl. On the other side I like to add the cooked veggies and beans.
8. Then I add the raw sliced tomato on top, avocado (if you have it) and jalapeños
9. Then I stick a few tortilla chips on the outside of the bowl
10. Garnish bowl with a handful of rocket if desired. (But definitely recommended)
11. And now enjoy your delicious, plant based, protein, iron and fibre rich bowl !!!

WHAT YOU NEED:
* half or whole cauliflower (up to you how hungry you are, but leftovers of this dish is also a great snack)
* Olive oil
* Rosemary
* Salt and pepper

SAUCE:
* Tahini
* 1 whole Lemon
* 2 Garlic cloves
* Water
* Salt and pepper

HOW TO MAKE:
1. Preheat oven to 150 degrees
2. Line a tray with baking paper
3. Pick off the heads of cauliflower and place them in on the tray
4. Pick off bits or rosemary and also place in tray to roast
5. Coat with olive oil and salt and pepper
6. Cook for about 20-30 minuets depending on how crispy you want them.

TAHINI SAUCE:

* Add a 2 or more table spoons of tahini to a bowl
* Squeeze a whole lemon into the bowl and mix with a fork
* Mince a few garlic cloves and add to the bowl
* Add a splash of water to the bowl and mix. Keep adding water until your happy with the consistency! Shouldn’t be too thick or too watery! And then salt and pepper to taste.

(I don’t add how many veggies you need to add into this dish as I feel like that’s up to you and how much you want)

WHAT YOU NEED:
* Burger bun of your choice
* Tempeh (I bought a big pack and sliced it up to save for later)
* Kale
* Tomato
* Purple cabbage
* Cucumber
* Avocado
*pesto sauce (optional)

SAUCE:
* Tahini
* 1 whole Lemon
* 2 Garlic cloves
* Water
* Salt and pepper

HOW TO MAKE

1. Slice tempeh into thin strips (as many as you like) and pan fry them with a bit of olive oil and soya sauce
2. Meanwhile prepare all the veggies by chopping the tomato, avo, cucumber and cabbage. Set aside.
3. Make tahini sauce by adding tahini, water, lemon and garlic to a bowl. Add as much of these ingredients as you like - taste as you go to see what you need.
4. Toast burger buns on the pan and when they are toasted on both sides start to assemble your burger.
5. I like to start off by putting a dollop of tahini on the bottom and then adding avocado.
6. Then add one slice of tempeh. Add some tomato and cucumber. Add another slice of tempeh and then add the kale. (I like to separate the tempeh throughout the salads to even out the flavours).
7. Add chilli if desired and salt and pepper. And enjoy!

This is definitely a favourite of mine! A quick and easy breakfast to make! Leaving you feeling full of delicious raw veggies and keeping you full until lunch!

WHAT YOU NEED:
• Bread (any type that you prefer)
• Pesto (homemade or bought)
• Tomato
• Red onion
• Cucumber
• Rocket
• Balsamic Glaze
• Olive oil

SIMPLE STEPS:
1. Start by putting the toast in the toaster. Meanwhile chop the tomato and cucumber into slices. And then dice a few slices of red onion.
2. Once toast is done, lather your pesto on the bottom and then add the red onion and the tomato on top!
3. Add your rocket on top, and then place the cucumber on top so it keeps it all together.
4. Add your balsamic glaze and a drizzle of olive oil to garnish. Salt and pepper to taste.