strawberry jam

soba noodles, with enoki mushrooms and veg

baba ganoush

prep time - 40 mins
difficulty - easy
style- side/snack

ingredients
2 large aubergines
1/2 a squeezed lemon
3 cloves of garlic, minced
2 tsp of tahini
3 tablespoons of virgin olive oil
1 tsp of cumin
pinch of salt
handful of fresh parsley

rose lemonade by Elixia

mmm beer

coconut & chocolate macaroons

prep time- 25 mins
style- dessert
difficulty- easy

ingredients

150g of golden caster sugar
90g of plain flour
200g of dessicated coconut
1 tsp of vanilla extract
100ml of Kara coconut milk - (drinking milk not canned)
3 tbsp of agave nectar
60g of vegan dark chocolate chips

beany burrito with homemade guacamole

prep time - 1 1/2 hours
style- Mexican
difficulty- easy/medium

ingredients

150g of organic brown rice
2 tbsp of rapeseed oil
1 onion, finely chopped
2 large cloves of garlic, grated
1 small red chili
1 red pepper, chopped small
1 large tomato chopped
1 can of chopped tomatoes
1 can of organic black beans (drained)
1 can of re-fried beans
1 sprinkle of cinnamon
1 tsp of cumin
1/2 tsp ground coriander
1/2 tsp of chili powder
salt and pepper
seeded tortilla wraps
2 tbsp of lime juice

guacamole 
2 avocados peeled and chopped
1 small red chili, chopped
1 large tomato, remove seeds and chop
2 tbsp of lime juice
large handful of coriander
salt and pepper

mixed bean cassoulet with hasselback potatoes

prep time- 1 1/2 hours
style- hearty meal
difficulty- easy
Serves- 2

ingredients

mixed bean cassoulet

1 tbsp rapeseed oil
1 onion, chopped
2 sticks of celery, chopped
2 garlic cloves, crushed
1 courgette, chopped into small pieces
2 large tomatoes chopped
300ml onion or vegetable stock,
400g can chopped tomatoes
2 tbsp tomato puree
2 bay leaves
sprinkle of dried thyme
600g of canned mixed beans (borlotti, butter, kidney, pinto and flageolet work well)

spicy lentil pie with turmeric mash

prep time- 1 1/2 hours
style- hearty meal
difficulty- medium
serves- 4/6 (depending on portions)

ingredients

100g puy lentils, washed
100g green lentils, washed
2 tsps of rapeseed oil
1 onion, finely chopped
1 clove of chopped garlic, grated
1 red chili pepper chopped small
2 sticks of celery, finely chopped
2 carrots, finely chopped
1 courgette, finely chopped
1 red pepper, finely chopped
100g chopped mushrooms
250ml of mushroom stock or vegetable stock
1 can of chopped tomatoes
2 tsps of tomato puree
1 tbsp of mushroom ketchup
1/2 tsp of chili powder (to taste)
900g of potatoes, peeled and chopped small
2 tsps of turmeric
3 tbsp of olive oil
paprika to sprinkle

gooey vegan chocolate cake with sprinkles

prep time- 2 hours
style- cake
difficulty- easy
serves- 6

ingredients

1/3 cup cocoa powder
1 cup soft light brown sugar
1 1/4 cup plain white flour
1/3 cup rapeseed oil
1 tsp vanilla extract
2 tsp cider vinegar
1 tsp baking powder
1 cup warm water
1 pinch of salt

frosting
1/2 cup caster sugar
3 tbsp cocoa powder
4 tbsp soy spread
1 tsp vanilla extract
2 tsbp coconut milk (or milk substitute)
sprinkles to finish