ingredients
For the curry
1x 300g block of firm tofu
1x 400g can of chickpeas, drained
1 onion, peeled and diced
3 garlic cloves, peeled and diced
4 tablespoons of ground almonds
1 teaspoon of cumin seeds
½ teaspoon of cinnamon
1x 400g can of coconut milk
1 tablespoon of coconut oil
Pinch of salt
For the curry paste
2 garlic cloves, peeled
1 thumb sized piece of ginger, peeled and roughly chopped
2 tablespoons of tomato puree
2 tablespoons of olive oil
2 tablespoons of coconut milk (preferably from the top of a can)
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1 tablespoon of almond butter
Pinch of salt
method
Make the curry paste by placing all of the ingredients into a powerful blender and blending until a smooth paste forms.
Place a pan over a medium heat and add a tablespoon of coconut oil. Once warm, add the onion, garlic, cumin seeds, cinnamon and a pinch of salt and cook for 5-10 minutes until soft.
Mix through the curry paste and cook for another 5 minutes, before adding the ground almonds and coconut milk. Mix well and leave to cook for 10-15 minutes until creamy and thick.
While the curry sauce is cooking, drain the tofu and pat it dry using a paper towel. Cut the tofu into small, bite-sized chunks and add to the curry, along with the drained chickpeas.
Mix everything well and cook for another 5-10 minutes over the heat to warm everything through.

ingredients
1 onion, peeled and chopped
3 carrots, peeled and cubed
2 garlic cloves, peeled and chopped
100g sun-dried tomatoes, roughly chopped
200g cherry tomatoes, chopped
1 veggie stock cube
400ml almond milk, plus more if needed
Pinch of salt
Olive oil
method
Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic, carrots and a pinch of salt. Cook for 5-10 minutes until soft.
Add the sun-dried tomatoes and cherry tomatoes and cook for another 10 minutes until the cherry tomatoes begin to soften. At this point add the veggie stock cube and almond milk. Mix well and leave to simmer for 10 minutes.
Pour the mixture into a powerful blender or use a hand blender to blend the mixture until it reaches a smooth consistency.
Once smooth, pour the mixture back into a pan and warm through over a medium heat – you may want to add a dash more almond milk, bit by bit, until you reach the consistency you like best.

ingredients
1 broccoli head, cut into florets
2 servings of noodles
2 bell peppers, cut into thin slices
1 tablespoon of sesame seeds
2 spring onions, sliced
Handful of roasted cashews
2 tablespoons of brown rice miso paste
2 tablespoons of smooth tahini
2 tablespoons of sesame oil
Juice of 1 lime
Olive oil
Pinch of salt
method
Cook the noodles according to the instructions on the pack. Once cooked, drain and place in a large mixing bowl.
Preheat the oven to 200C, fan setting.
Place the broccoli florets onto a baking tray and drizzle with olive oil and salt. Cook for 10-15 minutes until the broccoli is charred. Once cooked, remove from the oven and add to the mixing bowl with the noodles.
In a small bowl, mix together the miso paste, tahini, sesame oil, lime juice and a pinch of salt, until a smooth dressing forms.
Add the sliced peppers, sesame seeds, cashews and spring onions to the bowl with the noodles and broccoli, before adding the dressing. Mix well to ensure everything gets coating.
Spoon the noodle salad into two bowls and top with another sprinkle of sesame seeds, spring onions and cashews.

ingredients
2x 400g cans black beans, drained
1x 400g tin tinned tomatoes
1 large red onion, peeled and chopped
2 garlic cloves, peeled and chopped
2 teaspoons of smoked paprika
1 teaspoon of cumin
1 tablespoon of almond butter
1 tablespoon of tomato puree
Juice of 1 lime
Handful of fresh coriander, chopped
Olive oil
Salt to taste
method

Add the smoked paprika and cumin, cook for 2 minutes, before adding the almond butter, tomato puree, black beans, lime juice and tinned tomatoes – bring to the boil, before reducing the temperature and leaving to simmer for 15 minutes.
Place a pan over a medium heat and add a drizzle of olive oil. Once warm, add the salt, onion and garlic and cook for 5-10 minutes until soft.
Add the smoked paprika and cumin, cook for 2 minutes, before adding the almond butter, tomato puree, black beans, lime juice and tinned tomatoes – bring to the boil, before reducing the temperature and leaving to simmer for 15 minutes.
Sprinkle with fresh coriander before serving.

ingredients
For the dressing
200g cashews, soaked in water for at least 4 hours and drained
190ml almond milk
1 tablespoon of apple cider vinegar
1 tablespoon of creamy tahini, or 2 teaspoons of Dijon mustard
2 tablespoons of nutritional yeast
Juice of ½ lemon
Pinch of salt
For the salad
250g kale, roughly chopped
200g dry green lentils
1x 400g can of chickpeas, drained
1 teaspoon of ground cumin
1 tablespoon of olive oil
Pinch of salt
method
Preheat oven to 230C (450F), fan setting.
Cook the lentils according to the instructions on pack.
Once cooked, drain and rinse until cold water to prevent further cooking and leave to one side.
Place the chickpeas into a baking tray and drizzle with olive oil, salt and cumin.
Cook for 10-15 minutes until really crunchy.
While the chickpeas cook, place the kale into a separate baking tray and drizzle with olive oil and salt – cook in the last 5 minutes until crispy.
While that cooks, drain the cashews and place all of the dressing ingredients into a food processor or blender.
Pulse until smooth, adding a little more almond milk if needed.
Once the kale and chickpeas are cooked, mix everything together in a large bowl and serve.