Category: Vegan

• In a small bowl, combine ground flaxseed with warm water, mix well, and set aside (in the fridge) for about 10 minutes until it is well combined and a gel has formed.
• Rise asparagus and trim the woody ends off. Cut the ends off the zucchini and rinse.
• Run the asparagus and zucchini through the food processor with the shredding blade attachment.
• In a large mixing bowl, combine shredded asparagus and zucchini, corn (thawed if using frozen), flour, salt, pepper, thyme, parsley, and flax egg. Stir to combine.
• Spread a thin layer of coconut oil on a large saute pan then place over medium heat.
• Form cakes with your hands and place on saute pan. Make the fritters as thin as possible; this will make them crispy. Use your spatula to flatten once on the pan.
• Cook for about 3-4 minutes on each side or until browned.
• In a separate bowl, combine vegenaise, garlic, dill, and lemon juice and stir until well combined. Top your fritters with this delicious sauce, chopped chives, and fresh or dried dill.

MAKE THE HERB SAUCE: In a blender or food processor, pulse the parsley, cilantro, mint, green onion, garlic, lemon juice and olive oil until completely smooth. Set aside.

• Heat the remaining 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Working in batches, sear the cauliflower steaks until they are golden brown, 3 to 4 minutes per side. The cauliflower should be easily pierced with a fork but not so tender that it falls apart.

MAKE THE CAULIFLOWER STEAKS: With a sharp knife, cut the cauliflower into 1-inch-thick slices. (You should get about 8 slices.) Rub both sides of each piece of cauliflower with about 1 teaspoon olive oil. Sprinkle both sides of each piece with 1/2 teaspoon smoked paprika, salt and pepper.

• To serve, place 2 cauliflower steaks on each plate and top with a generous drizzle of the lemon-herb sauce. Serve immediately with steamed wild rice.

• Preheat your oven to 180C.
• Cut the pumpkin in half lengthwise. Scoop out and discard the seeds, then put both halves on a baking tray, cut side up. Drizzle the olive oil on top of each half and rub around to coat. Bake for 60 to 75 minutes until the pumpkin is cooked and fork tender.
• Let it cool enough so that you can handle it. Scoop out the flesh in the centre of both pumpkin halves, leaving about a 1-inch border all around.
• For the stuffing: In a large pan, heat the olive oil over medium-high heat. Sauté the carrots, celery, onion, and garlic until softened and begining to brown. Add the wild rice and stock to the pan, give it a stir, then cover and bring to a simmer. Cook for 10 minutes. Now add the white rice to the pan, cover, and continue to cook another 8 to 10 minutes until the rice has cooked and fully absorbed the stock.
• Add in the walnuts, dried cranberries, sage, thyme, salt, and pepper. When ready, add in the scooped out and chopped pumpkin flesh. Stir well to combine.
• To stuff the pumpkin: Pack in as much of the stuffing into both sides of the pumpkin as you can. Pick up one pumpkin half and flip it on top of the other. Use kitchen string to tie up the pumpkin in 3 or 4 places holding it together.
• When you are ready to bake, lightly brush the top with more olive oil. Bake for 20 to 35 minutes until hot all the way through. Season the top with cracked pepper, and a sprinkle of chopped sage. Slice carefully and serve hot with you favourite vegan gravy.

• Heat oven to 180°c. Peel, de-seed, and cube the pumpkin. Set the pumpkin cubes is a baking tray, drizzle with some oil, and roast for 20 minutes, or until soft.
• Peel and dice the onion. Mince ginger and garlic. Slice chilis. Mince the white part of the lemongrass and save the greenish stalk.
• Heat a heavy-bottomed saucepan without oil. Toast coriander, cumin, and fennel seeds are dry pan until fragrant. Transfer toasted spices to mortar and grind them to coarse powder. Add cayenne pepper, turmeric, and pepper, and mix spices together.
• Heat some oil in the saucepan. Add onions and fry until sautéed. Add garlic, ginger, half of the chili slices, minced lemongrass, and dry spice mixture. Fry for a couple of minutes. Add half of the vegetable broth, reserved lemongrass stalk and kaffir lime leaves. Simmer the broth for 10 minutes or until butternut pumpkin is done.
• Take the saucepan off from the stove. Remove lemongrass stalk from the broth. Add about one-third of the roasted butternut pumpkin cubes to saucepan. Puree soup with an immersion blender. Set the saucepan back to heat and add rest of the broth, lime juice, tamarind paste, soy sauce, brown sugar, and coconut milk. Adjust the taste. Add rest of the chili slices if desired. Add more broth if the soup seems too thick. Cube the tofu and add it, along with the remaining pumpkin, to the soup.
• Slice the red onion to thin half moons, chop the scallions, slice the chili, and cut the lime to wedges. Prepare rice noodles according to package instructions. Divide noodles to soup bowls and ladle some soup over them. Garnish with scallion, red onion, chili slices, and lots of fresh coriander. Serve with lime wedges.

• Heat a large fry pan over medium-low heat and add some nonstick spray or a bit of olive oil. Once hot add the onion and sauté, seasoning with a pinch each salt and pepper.
• When the onions are soft – about 5 minutes – turn up the heat to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant – about 3 minutes.
• Remove from heat and add black beans and mash roughly.
• Transfer the mixture to a mixing bowl and add the quinoa, beets, spices and stir. For even more flavour, add a shake of worcestershire
• Lastly, add the walnut meal a little at a time until the mixture is able enough to form into patties. Set in the fridge to chill,
• Coat a baking sheet with nonstick spray or olive oil. Form mixture into roughly 8 patties.
• Heat a non stick pan over medium heat lightly coated with olive oil. Cook until brown on both sides around 3 - 4 minutes each.
• Serve on small buns or atop mixed greens with desired toppings.

For the topping:

• Mix everything except for the cannellini beans and zucchini ribbons together in a mixing bowl. The sweetener is optional - taste your dressing and see if it needs it. My lemons were new season, only just ripe and very tart, so some sweetener was essential to balance out the flavours.
• Stir the cannellini beans through the dressing.
• Use a vegetable peeler to make ribbons with your zucchini, then add the ribbons to the bowl too. Give everything a good stir, ensuring the ribbons separate from each other and are all coated in dressing. Set aside to soften and soak up the flavours while you make your toast.

For the toast:

• Slice your sweet potato lengthways, into pieces about 1cm (just under half an inch) thick. Trim the ends if necessary to allow the slices to fit inside your toaster for cooking.
• Put the sweet potato slices in your toaster and let it do its thing, repeating the toasting cycle as many times as needed to reach a level of doneness you're happy with. Mine took four goes.
• Once your toast is cooked, serve immediately with a big pile of herby beans and zucchini ribbons on top.