Ingredients

-125g runner beans
-125g French beans
-125g sugarsnap peas
-Roughly chopped mint and parsley

For the Vinaigrette :
-2 red onions, peeled
-150ml extra virgin olive oil, plus extra for roasting
-2 thyme sprigs
-1 garlic clove, peeled and crushed
-50ml sherry vinegar
-Sea salt and freshly ground black pepper

Directions

First make the vinaigrette. Preheat the oven to 220°C/Gas 9.

Place the onions in a roasting tray with a little olive oil, the thyme, garlic and a little salt and roast for 25-30 minutes until the onions are completely cooked and have a nice roasted flavour.

Remove the onions from the tray and chop into rough dice (you want the dressing to have a rustic texture).

Mix the onions with the 150ml extra virgin olive oil and the sherry vinegar and season with a little salt and pepper to taste.

To make the salad, blanch the beans by plunging them in boiling salted water for 1½ minutes until their rawness has been removed but they are still crunchy. Refresh immediately in cold water, then remove and put onto kitchen paper to absorb the moisture. Cut each bean into bite-sized pieces.

Put the chopped beans into a large bowl, stir in the red onion dressing and toss with the parsley and mint. Serve immediately in chilled salad bowls.

Ingredients

-2 tsp vegetable oil
-1 onion, diced
-1 tbsp finely chopped fresh ginger
-1 tbsp vegan Thai red curry paste
-1 tsp salt
-660g /1 lb 7 oz sweet potatoes, diced
-400ml / 14 fl oz canned reduced-fat coconut milk
-1 litre / 1¾ pints vegan stock
-Juice of 1 lime
-30g / 1 oz finely chopped fresh coriander, to garnish

Ingredients

1-In a large, heavy-based saucepan, heat the oil over a medium–high heat. Add the onion and ginger and cook, stirring, for about 5 minutes or until soft.

2-Add the curry paste and salt and cook, stirring, for a further minute or so. Add the sweet potatoes, coconut milk and stock and bring to the boil. Reduce the heat to medium and simmer, uncovered, for about 20 minutes or until the sweet potatoes are soft.

3-Purée the soup, either in batches in a blender or food processor or using a hand-held blender. Return the soup to the heat and bring back up to a simmer. Just before serving, stir in the lime juice.

4-Serve hot, garnished with coriander.

Ingredients

-Vegan margarine, for greasing
-300g / 10 1/2 oz plain flour
-50g / 1 3/4 oz cocoa powder
-1 tsp baking powder
-1 tsp bicarbonate of soda
-1/2 tsp salt
-300g / 10 1/2 oz granulated sugar
-375 ml/13 fl oz soya milk
-125 ml/4 fl oz rapeseed oil
-7 tbsp seedless raspberry jam
-1 tsp vanilla extract

For the icing :
-40ml / 1 1/2 fl oz soya milk
-85g / 3 oz vegan dark chocolate, broken into small pieces
-60g / 2 1/4 oz icing sugar
-1 tbsp maple syrup
-Fresh raspberries, to decorate

Directions

Preheat the oven to 180°C/Gas Mark 4. Grease a 23cm/9 inch cake tin and line with baking paper.

Sift the flour, cocoa, baking powder and bicarbonate of soda into a large mixing bowl and stir in the salt and sugar. Pour the soya milk into a medium saucepan and add the oil, raspberry jam and vanilla extract. Place over a medium heat and whisk to combine. Stir into the dry ingredients and mix thoroughly.

Transfer to the prepared cake tin and bake in the preheated oven for 45 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool completely on a wire rack before icing.

To make the icing, heat the soya milk in a small saucepan until boiling, then stir in the chocolate until melted. Remove from the heat and whisk in the icing sugar and maple syrup. Set aside to cool before icing the cake. Top with a few fresh raspberries.

Ingredients

-200g tempeh, seitan or firm tofu
-2 tbsp vegetable oil
-250g bok choi leaves, halved lengthways
-Handful of fresh coriander, finely chopped
-2 spring onions, sliced
-For the maple and orange glaze
-1 tsp toasted sesame oil
-2cm fresh ginger, finely grated
-1 clove of garlic, crushed

-½ red chilli, deseeded and finely diced
-3 tbsp tamari
-2½ tbsp maple syrup
-Zest and juice of ½ an orange
-1 tbsp rice wine vinegar
-For the miso noodle broth
-135g soba noodles
-1 tablespoon tamari
-1 star anise
-3½ tbsp brown rice miso

Directions

Drain the tempeh, dry and press out the excess liquid with kitchen paper. Warm the sesame oil in a small pan and add the ginger and garlic. Fry for a minute, then add the rest of the glaze ingredients. Slowly bring to a boil, then gently simmer for 5 minutes. Add the tempeh and cover. Set aside to marinate for 30 minutes to an hour.

Heat 1 tbsp of oil in a frying pan, and when hot add the tempeh, keeping the marinade. Fry for around 2 minutes, adding the marinade gradually until the glaze becomes sticky – this should take around 10 minutes. Set aside, cover and keep warm.

Cook your noodles according to the instructions on the pack. Drain, reserving about 500ml of the water, then keep the noodles warm in a bowl, stirring in a little oil.

Pour the noodle water back into the pan, put back on the heat and add the tamari and star anise. Put the miso into a small bowl and mix in a couple of tbsp of the warm water. Add this paste to the pan and keep covered, simmering the broth on a low heat. The flavour should be strong – add more tamari and miso if needed.

Heat ½ tbsp oil in your frying pan and add the bok choi. Cook for 2 minutes on a high heat, then add 3 tbsp of the miso broth and continue cooking for 1 more minute. Bring the broth to a slow boil. Divide your noodles between warm bowls, top with bok choi and ladle over some of the broth. Then stack on a pile of tempeh, topped with some sliced spring onions and a scattering of fresh coriander.

Ingredients

-1 tbsp sunflower oil
-1 medium onion, chopped
-2 garlic cloves, minced
-2 stalks celery, chopped
-2 carrots, chopped
-2 bay leaves
-4 tsp paprika
-3 cups tomato juice
-1/2 cup tomato paste
-2 - 2 1/2 tsp dried thyme
-1 small green bell pepper, seeded and chopped
-1 small red bell pepper, seeded and chopped
-3 cups vegetable bouillon
-1 (15-oz) can coconut milk
-½ cup long-grain rice
-1 (15-oz) can red kidney beans
-sea salt and black pepper for the croutons
-3 cups day-old bread cubes
-2 tbsp olive oil

Directions

1-Heat the oil in a large saucepan, then add the onion and cook over medium-high heat for 5–7 minutes until the onion is soft. Add the garlic, celery, carrots, peppers, bay leaves, and 2 teaspoons of paprika, and cook for another 5 minutes.

2-Stir in the tomato juice, tomato paste and thyme leaves, then cook for 5 minutes. Add the bouillon, coconut milk, and rice. Bring to a boil, reduce the heat, cover, and simmer for 30 minutes.

3-Add the kidney beans and cook for another 15 minutes. Remove the bay leaves and season to taste with salt and pepper before serving garnished with croutons.

4-To make the croutons, toss the cubes of stale bread with the olive oil, 2 teaspoons of paprika, and thyme. Spread in a single layer on a baking sheet, and bake at 375°F for 4–5 minutes until golden brown.

Ingredients

For the lentil ragu
-2 tbsp olive oil
-1/4 pack of 500g frozen sliced onions
-1 carrot, finely diced
-1 celery stalk, finely diced
-3 garlic cloves, crushed
-150g (5oz) mushrooms, finely chopped
-100ml (3 1/2oz) red wine
-250g (8oz) ready cooked Puy lentils
-1 x 400g tinned chopped tomatoes
100ml (3 1/2oz) vegetable stock
-1 tsp dried mixed herbs
-1 bay leaf
-2 tbsp tomato purée

For the white sauce
-100g (3 1/2oz) butter
100g (3 1/2oz) plain flour
-600ml (7fl oz) semi-skimmed milk
-pinch of nutmeg
-9-12 dried lasagne sheets
-50g (2oz) Parmesan, grated
-100g (5oz) mozzarella, torn

Directions

To make the lentil ragu, heat the olive oil in a large saucepan. Add the onion, carrot and celery and cook for 5-6 minutes until starting to soften. Add the garlic and mushrooms and cook for a further 5 minutes on medium.

When the vegetables are soft, add in the wine and cook until it is reduced by half. Wash the lentils in a sieve and tip into the pan, mix well to combine and then add the tomatoes, stock, herbs, bay leaf, 2 tbsp tomato purée and 1 tsp of ground black pepper.

Partially cover a lid on the pan cook on medium for 20-25 minutes. Add 1 tsp of salt when the ragu is nearly done. While the ragu is cooking, prepare the white sauce and preheat the oven to gas 6, 200°C, 180° C fan.

Melt the butter in a saucepan and then add the flour, mix until all combined and cook for 2-3 minutes. Take the pan off the heat and gradually whisk in the milk and nutmeg. When all the milk is added, return to the heat and bring to a gentle boil for 2 minutes, stirring, until you have a custard consistency.

In a large, ovenproof baking dish, layer up the lasagne. Start with ragu, followed by 3-4 lasagne sheets, depending on the size of your dish, top with white sauce and repeat until everything is used up, finishing with white sauce. Top with torn mozzarella and vegetarian cheese and bake in the oven for 40 minutes.

Ingredients

-Butter, for greasing
-175g self-raising flour, plus extra for dusting
-75g wholemeal self-raising flour
-½ tbsp flaked sea salt, e.g. Maldon
-250ml beer or lager
-1–2 tbsp milk

Directions

1-Preheat the oven to 180ºC/Gas 4. Grease 8 mini loaf tins (4.5 x 7.5 x 3cm), then dust with flour and shake out any excess.

2-Sift the flours into a mixing bowl and add the salt. Pour in the beer, mixing as you do so, until the mixture is free of lumps. The batter will appear unusually runny for a bread mix.

3-Divide the batter between the prepared tins, filling them three-quarters full, place on a baking sheet and bake for 30 minutes. Brush the tops with a little milk and a light dusting of flour (to help the tops colour nicely) and bake for a further 5 minutes, or until a skewer inserted into the middle of the loaf comes out clean, and the bottom sounds hollow when tapped.

4-Remove the loaves from the tins and cool on a wire rack. They can be eaten warm or cold, and will keep for a couple of days in an airtight container.By Gordon Ramsay

Ingredients

-450g asparagus, trimmed

For the hollandaise sauce :
-3 large egg yolks
-Squeeze of lemon juice, plus extra to taste
-200ml olive oil
-2 tbsp chopped tarragon
-Sea salt and freshly ground black pepper

Directions

1-First make the hollandaise sauce. Using a large balloon whisk, beat the egg yolks with a squeeze of lemon juice and seasoning in a bowl set over a pan of simmering water. Beat vigorously for about 10 minutes until the mixture thickens. (To make sure the sauce doesn't overheat, take it on and off the heat while you whisk, scraping around the sides of the bowl with a plastic spatula.) The aim is to achieve a golden, airy sauce that forms ribbons on the surface when the whisk is lifted.

2-Warm the olive oil in a small pan, then set aside. Off the heat, gradually add a little of the warmed olive oil at a time to the egg mix, then return the bowl over a gentle heat to cook a little more. Remove from the heat again and whisk in another dash of warm oil.Repeat until all the oil is incorporated and the sauce has a thick, mayonnaise-like consistency.

3-Whisk in lemon juice, salt and pepper to taste, plus 2–3 tablespoons of warm water to give the mixture a pouring consistency, then add the chopped tarragon.

4-Blanch the asparagus by plunging it into boiling salted water for 2–3 minutes until its rawness has been removed but it is still crunchy. Drain well and serve with the hollandaise.

Ingredients

CASHEW SPREAD
-1/3 cup cashews, toasted
-1/4 teaspoon kosher salt
-1 garlic clove
-1 tablespoon water
-1 tablespoon canola mayonnaise
SANDWICH
-2 (1-ounce) slices whole-wheat bread, toasted
-1/2 sliced Fuji apple
-1 teaspoon lemon juice
-Dash of black pepper

Directions

To prepare cashew spread, pulse first 3 ingredients in a mini food processor until coarsely ground. Add 1 tablespoon water and mayonnaise; process until smooth. Reserve 2 tablespoons cashew spread for another use. To prepare sandwich, spread 1 tablespoon cashew spread over each bread slice. Top 1 slice with apple, lemon juice, a dash of black pepper, and remaining bread slice. Cut in half diagonally.

Ingredients

-6 ounces green beans, strings removed and cut in half
-13 ounces chayote (vegetable pear/choko), peeled, cut in half to remove core, and cut into 1/8-inch slices
-14 ounces fresh peas, shelled
-14 ounces potatoes, peeled and sliced
For the Fritters:
-10 ounces carrots, peeled and sliced
-1 egg
-1 tablespoon queso anejo or dry feta cheese, shredded
-1/4 teaspoon salt, or to taste
-1/2 cup all-purpose flour
-1/2 cup vegetable oil
For the Chile Sauce:
-2 1/2 ancho chiles, stems removed, seeded, deveined, toasted briefly over direct flame, and soaked
-1 1/2 cups water
-1/2 tablespoon cider vinegar
-Pinch ground cumin
-3 1/2 queso anejo or dry feta cheese, crumbled
-1 onion, halved and sliced

Directions

Cook the green beans, chayote, peas, and potatoes seperately in boiling, salted water until tender.

FOR THE FRITTERS:
Puree the carrots in a blender with the egg, cheese and salt to taste. Remove to a bowl and mix in the flour. Using your hands, form 10 flattish, round fritters with the mixture and fry in the oil over high heat for approximately 2 minutes on each side. Drain on paper towels.

Place the chiles in a blender with the water, vinegar, cumin, and salt. Blend until very smooth.

In an oiled serving dish approximately 10x6x2 inches, layer the potatoes, chayote, green beans, carrot, fritters and peas. Cover with half the chile sauce, repeat the layers, and finish with the remaining sauce.

Garnish with the cheese and onion, and serve.

Ingredients

-½ a small red onion
-1-2 fresh red chillies
-3 ripe avocados
-1 bunch of fresh coriander
-6 ripe cherry tomatoes
-2 limes, juice from
-extra virgin olive oil
-sea salt
-freshly ground black pepper

Directions

Peel the onion and deseed 1 chilli, then roughly chop it all on a large board. Destone the avocados and scoop the flesh onto the board.

Start chopping it all together until fine and well combined. Pick over most of the coriander leaves, roughly chop and add the tomatoes, then continue chopping it all together.

Add the juice from 1 lime and 1 tablespoon of oil, then season to taste with salt, pepper and lime juice. Deseed, finely chop and scatter over the remaining chilli if you want more of a kick, pick over the reserved coriander leaves, then serve.

Ingredients

-1 tbsp vegetable oil
-2 onions, sliced
-3 red chillies, deseeded and finely sliced
-thumb-sized piece ginger, roughly chopped
-2 tsp cumin seeds
-1 tsp Madras curry powder
-½ tsp turmeric
-750g new potatoes, halved
-juice 1 lime
-500ml pot natural yogurt
-small bunch coriander, stalks and leaves finely chopped
-200-300ml vegetable stock, or pea stock (see tip, below)
-300g podded fresh peas (or use frozen)
-lime wedges, to serve
-2 naan bread, to serve

Directions

Heat the oil in a large, deep frying pan. Add the onions and cook over a low heat for 10-15 mins until soft. Throw in the chillies, ginger and spices, and cook for a few mins. Stir in the potatoes and lime juice, coating in the spice mix.
Add the yogurt, coriander stalks and the stock. Simmer slowly for 35-40 mins until the potatoes are soft and the sauce has reduced. Stir through the peas and cook for another 5 mins. Sprinkle over the coriander leaves, and serve with lime wedges and warm naan bread.

Ingredients

-2 tablespoons olive oil
-5 ounces vegetarian bacon, chopped
-16 ounces cremini mushrooms, trimmed and quartered
-2 stalks celery, chopped
-1 cup chopped green pepper
-1 cup chopped onion
-3 cloves garlic, minced
-14-ounce package Tofurky kielbasa sausage, sliced into 1/2-inch pieces
-1 cup long grain white rice
-2 tablespoons tomato paste
-1/2 teaspoon smoked paprika
-1/2 teaspoon oregano
-2 teaspoons Creole seasoning (such as Tony Chachere’s)
-2 1/4 cups vegetarian broth
-Parsley leaves, to garnish

Directions

In a Dutch oven over medium-high heat, heat the oil. Add the veggie bacon, mushrooms, celery, peppers, onion and garlic and cook until the onions are translucent and the mushrooms have largely released their juices, about 8 minutes. Stir in the Tofurky kielbasa.

Stir in the rice, tomato paste, Creole seasoning, smoked paprika and oregano. Sauté for 2 minutes. Add the broth to the pot and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 20 to 22 minutes or until the broth has been absorbed into the rice.

Fluff the rice up with a fork and serve sprinkled with parsley leaves.

Ingredients

-1 head garlic
-3 pt. cherry tomatoes
-2 large bell peppers, cut into ½-inch chunks
-2 medium zucchini, cut into ½-inch chunks
-¼ cup olive oil
-½ tsp. smoked paprika
-1 cup frozen corn kernels, thawed
-4 Tbs. sherry vinegar or red wine vinegar

Directions

1. Preheat oven to 450°F.

2. Rub papery skin off garlic, and cut off top of head to expose clove tips. Place on square of foil, and drizzle with 1 Tbs. water. Wrap garlic, and roast 35 to 40 minutes, or until soft.

3. Toss tomatoes, bell peppers, zucchini, and oil with paprika in large bowl. Season with salt and pepper, if desired. Spread on 2 baking sheets, and roast 35 to 40 minutes, or until vegetables are browned and tender, stirring once. Cool 10 minutes.

4. Squeeze roasted garlic cloves into bowl of food processor; add half of roasted vegetables and 1 cup water. Blend until smooth, then transfer to large bowl or saucepan. Pulse remaining vegetables in food processor until chopped, then stir into puréed soup with corn and vinegar. Warm, if necessary.

STORE/SERVE Refrigerate up to 3 days, or freeze up to 3 months. If frozen, thaw in refrigerator overnight. Serve hot or cold.

Ingredients

-1 cup fresh breadcrumbs
-⅓ cup grated Parmesan cheese
-1 Tbs. plus 2 tsp. olive oil, divided
-1 Tbs. unsalted butter
-8 oz. cremini mushrooms, quartered (2 cups)
-3 cloves garlic, minced (1 Tbs.)
-2 bunches Tuscan kale, stemmed, torn into bite-size pieces (8 cups)
-1 15.5-oz. can white beans, rinsed and drained
-1 cup low-sodium vegetable broth
-2 tsp. lemon juice

Directions

1. Combine breadcrumbs, Parmesan, and 2 tsp. oil in small bowl. Set aside.

2. Heat remaining 1 Tbs. oil and butter in large ovenproof skillet or Dutch oven over medium heat. Add mushrooms; increase heat to medium-high. Stir, cover pan, and cook 5 to 6 minutes, or until mushrooms are lightly browned, stirring occasionally.

3. Uncover pan, add garlic, and stir 30 seconds. Add kale, and cook 2 minutes, or until wilted. Add beans, broth, and 3/4 cup water. Cover, and simmer 6 to 8 minutes, or until liquid has reduced by about three-quarters. Stir in 1 tsp. lemon juice, and remove from heat. Add 1 more tsp. lemon juice, if desired.

4. Heat broiler to high. Sprinkle breadcrumb mixture over stew, and broil 3 minutes, or until topping is golden.

Ingredients

-3 Tbs. olive oil, divided
-1 large onion, thinly sliced (1¼ cups)
-2 cloves garlic, minced (2 tsp.)
-1 tsp. ground coriander
-1 large head cauliflower, sliced into ½-inch-thick slices (6 cups)
-4 cups low-sodium vegetable broth
-2 medium apples, peeled and cut into small pieces (2 cups)
-1 ½ Tbs. sugar
-1 tsp. curry powder
-½ cup toasted hazelnuts, chopped
-2 Tbs. chopped parsley

Directions

1. Heat 2 Tbs. oil in large saucepan over medium-high heat. Add onion, sauté 5 to 7 minutes, then add garlic and coriander, and cook 1 minute. Add cauliflower, broth, and 11/2 cups water, and bring mixture to a simmer. Reduce heat to medium-low, and simmer 20 to 25 minutes, or until cauliflower is tender. Cool.

2. Blend cooled soup in blender or with immersion blender until smooth, adding more water if soup is too thick. Season with salt and pepper, if desired.

3. Heat remaining 1 Tbs. oil in large skillet over medium-high heat. Place apples in single layer in skillet, and cook 5 to 7 minutes, or until apples start to brown, stirring occasionally. Sprinkle sugar over apples, and cook 3 to 5 minutes more, or until sugar melts and starts to caramelize. Stir in curry powder, and sauté 30 seconds. Transfer apples to large plate, spreading apart to keep from sticking together when sugar hardens.

4. To serve: ladle warm soup into bowls, and top with caramelized apples, hazelnuts, and parsley.

Ingredients

-3 slices white bread
-4 tomatoes
-⅓ cup toasted slivered almonds
-2 Tbs. olive oil
-2 Tbs. red wine vinegar
-1 clove garlic, minced (1 tsp.)
-½ tsp. paprika
-½ tsp. ground cumin
-5 cups seedless watermelon cubes (1¾ lb.)

Directions

1- Place bread in large, shallow bowl; cover with water; and let stand 5 minutes. Squeeze excess moisture out of bread, and transfer to blender or food processor.

2- Bring large pot of water to a boil. Score bottoms of tomatoes with an X, and drop in boiling water 30 seconds. Remove from water, cool slightly, then peel and chop.

3- Transfer tomatoes to blender or food processor along with almonds, oil, vinegar, garlic, paprika, and cumin. Purée until smooth. Add watermelon, and blend until smooth. Strain soup through fine-meshed strainer before serving.