Cook Share Eat Vegan: Delicious Plant-Based Recipes for Everyone

Zesty

• Crispy Tofu Salad
• Roasted Beet, Fennel & Orange Salad with a Maple & Orange Dressing
• Pea & Rocket Chickpea Flour Pancake
• Sweet Potato Gratin with a Panko Lemon Crumb
• Crispy Cinnamon Potato Tacos with a Lime & Jalapeño Soured Cream
• Angel Hair Pasta with a Lemon, Dill & Walnut Sauce
• Za’atar Roasted Vegetable Platter with a Carrot Pesto & Basil Oil Drizzle
• Seasoned Cauliflower with a Savoury Citrus Sauce
• Hot Lemony Artichoke & Spinach Dip
• Oat & Orange Blossom ‘Shrove Tuesday’ Pancakes with Chocolate Sauce
• Lemon Chia Pudding with a Warm Blackberry Compote & Toasted Coconut
• Homemade Cashew Yogurt with Griddled Grapefruit
• Clementine & Coconut Lassi with a Touch of Pink Himalayan Salt

Fresh

• Smoothie 101
  • Nectarine & Oats
  • Ultimate ‘No Banana’ Berry Bowl
  • Super Green Smoothie
• Date & Coconut Rawnola
• Carrot, Cucumber & Apple Salad with a Ginger & Passionfruit Dressing
• Salsa-Style Panzanella Salad with Griddled Nectarines
• Cauli-Rice Maki Rolls with Beetroot & Apple
• Romaine Lettuce Wraps with Spicy Coconut Chickpeas & Zesty Cauli-Rice
• Back-to-Front Bibimbap Bowl
• Glass Noodle Salad
• Watermelon, Watercress & Cucumber Salad
• Hawaiian Mango Poke Boats
• Sweetcorn Fritters with Quick-Pickled Carrot
• Melon, Avocado & Butter Bean Salad with a Jalapeño & Lime Dressing
• Polenta Pizza with Spinach & Roasted Squash
• ‘Made in Minutes’ Minted Pea Mash
• Warm Potato & Samphire Salad
• Raw Curried Courgette Noodles

Spice It Up!

• Mini Black-Bean Chimichangas with an Avocado Dip
• Stir-Fried Soba Noodles with Griddled Aubergine Medallions
• Battered Tofu Fingers with Salt & Chilli
• Falafel Shakshuka
• My Favourite Penne alla Norma
• Curried Coriander Parsnip Soup with Roasted Cashews
• Black-Eyed Pea Stew with Buckwheat Pancakes & Fried Plantain
• Sweet Potato Hash Browns with a Chipotle Soured Cream
• Butter Bean Jalfrezi
• Easy Korean Ramen Bowl
• ‘Chip-Shop’ Vegetable Curry
• Sweet ‘n’ Sticky Cauliflower Florets with a Cooling Coconut Dip
• Harissa-Coated Tofu Kebabs
• Tabasco-Drenched Tomatoes
• Spicy Mushroom-Stuffed Calzone

Grains & Goodness

• Quinoa-Stuffed Tomatoes
• Summery Spelt Salad with Roasted Cauliflower & Grapes
• Mega Miso Freekeh Bowl
• Cajun Kidney Bean & Brown Rice Broth
• Warming Red Pepper Soup with Crispy Polenta Wedges
• Aubergine Involtini with a Bulgur Wheat & Couscous Filling
• Mixed Pepper Caponata with Capers & Popped Quinoa
• Wasabi-Dusted Popcorn
• Pearl Barley Paella with Paprika-Roasted Tempeh
• Puy Lentil Ragu with Homemade Tagliatelle
• Sweet Potato & Walnut Koftas
• Hot Aubergine Dip Stew
• Polenta ‘Hygge’ Bowl with Braised Bay Lentils & Harissa-Roasted Celeriac
• Turmeric & Ginger Sweet Potato Soup with Roasted Tamari Tofu Pieces
• Baked Apple Pie Oatmeal
• Choco Chai Quinoa Bowl
• Get-Up-and-Go Coffee Shake

Nuts ’n’ Seeds

• Chestnut & Miso Soup with Crunchy Chickpea Croutons
• Red Thai Curried Potatoes with a Rich Macadamia Cream
• Green Bean Summer Rolls with a Spicy Peanut Dipping Sauce
• Curried Chickpea & Pine Nut Pasties
• Griddled Cobb-Style Salad with a Creamy Chive Dressing
• Sweet Potato Mash with Pesto-Coated Cannellini Beans
• Massaged Kale & Toasted Walnut Salad with Roasted Celeriac & Persimmon
• Creamy Curried Chickpeas with Teriyaki Tofu Steaks
• Crispy Potato Chips with a Parsley & Almond Sauce
• Coconut-Crusted Potatoes
• Red Pesto Risotto with Shaved Asparagus
• Dill-Coated Cashew Cheese with Homemade ‘Nut-Pulp’ Crackers
• ‘Goes-With-Everything’ Tahini Sauce
• Savoury Fig & Walnut Stuffing Slice
• Wasabi-Roasted Sprouts
• Fragrant Fried Rice with Toasted Almonds & Raisins
• Stir-Fried Broccoli with Toasted Peanuts
• Baked Potato Nachos with Saucy Black Beans & Avocado Crema

Earthy

• Quinoa & Cannellini Bean Soup
• Garlicky Pan-Fried Mushrooms
• TLT Sourdough Sandwich
• Celeriac Steaks with a Mushroom Stroganoff Sauce
• Easy Flatbread Sarnies from Scratch
• Beluga Lentil & Black Olive Dip
• Rustic Leek, Potato & Artichoke Galette
• Pan-Fried Red Cabbage with a Herby Tofu Mayo
• Falafel-Stuffed Mushrooms with Kale & Quinoa Tabbouleh & a Coconut & Mint Dressing
• Individual Mushroom Wellingtons
• Herby Lentil & Savoy Cabbage Cobbler with Savoury Oaty Scones
• Roasted Red Onion & Butternut Squash Salad with Black Quinoa
• Sweet Potato Stuffed Shells
• Steamed Buns with Shredded Hoisin Mushrooms & Quick-Pickled Red Onions

Sweetly Does It

• Hasselback Apples with a Coconut Caramel Sauce
• ‘Dole Whip’ Nice Cream
• Match & Lime Pie with Macerated Strawberries
• Watermelon Wedge Party Cake
• Coconut & Cardamom Macaroons with a Simple Chocolate Coating
• Dairy-Free Hazelnut & Chocolate Spread
• Brazil-Nut Chai Steamer
• Chocolate Chia Oatmeal Cookies
• Chocolate Orange Pots with a Toasted Hazelnut & Cacao Nib Crumb
• Mulled Poached Pears with a Silky Lemon & Thyme Cashew Cream
• Cacao Nib Granola Clusters
• School Canteen ‘Triple Mint Choc’ Biscuit Slice
• Panna Cotta Three Ways
  • Vanilla Panna Cotta
  • Coffee Panna Cotta with Pine Nut Cream
  • Chai Panna Cotta
• Grapefruit, Gin & Sage Granita
• Pistachio & Pomegranate Kulfi

Baking Brilliance

• Coffee Celebration Cake
• All-Out Chocolate Honeycomb Loaf
• Blueberry Upside-Down Cake with a Macadamia Cream Icing
• Orange Blossom & Poppy Seed Scone Bread
• Plum & Almond Cake with an Earl Grey Pine Nut Cream
• Easy Wheaten Loaf
• Vegan Pavlova with Poached Rhubarb & Vanilla Yogurt
• Mincemeat Pinwheels
• Sticky Gingerbread Bites
• Cakey Baked Doughnuts with a Vibrant Cashew Icing
• Red Pepper & Hummus Muffins
• Pumpkin Muffins