• To make the almond pulp feta crumbles: Blend or finely chop and whisk all ingredients except for almond pulp. Stir through the almond pulp until well combined. Reserve until needed.
• To make the salad: Combine the cucumber, tomato, onion, olives and capsicum in a large bowl. Season well with salt and pepper, drizzle over a little olive oil and add the dried oregano. Toss together. Stir through half of the feta crumbles and scatter the rest on top.

• Pre-heat your oven to 200°C. 
• Peel and cut potato into big chunks. Boil in salted water until tender all the way through.
• In a large pot or heavy based pan with sides, add a good glug olive oil followed by the mushrooms and cook on medium heat. Saute until they get some colour and soften slightly.
• Follow this with the garlic and onion, saute until softened.
• Throw in the rest of the vegetables and herbs, turn up to medium/high heat, and cook until they get a little colour.
• Add lentils, passata, tomato paste, beef stock cube. Add between ½ – 1 cups of water and let the mix simmer (covered) for 15-20minutes.
• All the vegetables should be cooked by this point. If they aren't or the mix seems dry, add a little more water and cook for longer. You should have tender veggies and a filling that's saucy and not wet, before it goes into the oven.
• Time to make the mashed potatoes. If you're adding frozen peas, throw them in the water for 1min then strain the lot. Add olive oil spread and mash that baby up. If it needs a little loosening to become smoother, you can add a little water or nut milk. Season if needed.
• In a 20x20x4cm baking dish, layer in the filling and spread the mash on top. You want peaks of potato which will get nice and crispy. Drizzle with a little olive oil and bake until golden on top.

• Prepare your sundubu or soft tofu. If using sundubu in a tube, slice the tube in half (or follow the dotted lines), and slice the tofu into a few pieces. If using a block of sudubu, carefully remove it from the tray of water and slice into a few pieces. Note that you can opt not to slice the tofu and simple break them into smaller pieces when placing in the stew later on.
• Heat a medium sized pot or a over medium. Once hot, add in the sesame oil. Sauté the onion and leeks. Sauté for 2-3 minutes until translucent and cooked through. Add in the garlic, gochugaru, and soy sauce. Cook for 2 minutes.
• Add in the king oyster or shiitake mushrooms and sauté for a few minutes until lightly cooked through, around 3 minutes. Add in the zucchini and mix well. Pour in the vegetable broth or water. Cover the pot and leave to boil over medium high heat, around 7 minutes.
• Once the zucchini and mushrooms are cooked through, taste soup and season with salt as needed. Add in the tofu and leave to boil for 2-3 more minutes. Enjoy while hot with some steamed rice and your choice of sides.

• In a large pan, add the oil and then fry the onion for 10 minutes until soft.
• Add the chopped veg and fry for a further 5- 7 minutes until the veg softens.
• Now add in the smoked paprika, thyme, cumin and tomato purée, stir to combine.
• Add the tomatoes and roast peppers, cover and cook for 15 minutes until everything softens.
• You can now add the balsamic, seasonings and chickpeas. Stir to combine and check the seasoning.
• Turn off the heat and add the extra virgin olive oil.

Pan griddled bread;

• Heat a griddle pan to medium.
• Brush some extra virgin olive oil onto all both sides of the bread. Sprinkle with sea salt
• Add to the pan and toast on one side the flip until toasted on the other side.

Tahini dressing;

• Add all the ingredients to a jar and mix to combine.

• 1. If you’re using wooden skewers, soak them in water for 15 minutes or until ready for assembling.
• 2. Prepare sauce by combing all ingredients in a bowl and whisk until well combined.
• 3. Prepare all your kebab ingredients by thickly slicing your avocados, removing tofu from package and cutting into cubes, halving the Brussel sprouts, asparagus, jalapeños, bell peppers and zucchini.
• 4. Add the cubes tofu to the sauce, then steam the Brussel sprouts for 5 minutes and then add in asparagus and let steam for 2 minutes. Remove the Brussel sprouts from steamer, add them to the sauce and begin to assemble kebabs.
• 5. Grab your skewer, and add all your ingredients alternating as you go until the skewer is filled up. Place the skewers onto a tray and pour the extra sauce over top of the kebabs.
• 6. Prepare your grill over stovetop grill pan. Wait until it is very hot and add kebabs onto the grill. Cook for 2-4 minutes on each side until veggies are cooked. Place on serving dish and sprinkle over cilantro and flakey sea salt and enjoy!

To make the curry;

• Add the oil to a large frying pan and heat to a medium heat. Add in the mustard seeds and cumin seeds. When they start to pop add in the coriander, turmeric and chilli flakes. Stir for a few seconds then add in the onion. Fry for aprox 8-10 minutes until soft and browning.
• Add in the garlic and ginger and stir for another few minutes
• Now add in the chopped carrots and stir well.
• Add the water, cover and simmer for 10 minutes or until tender
• Dry toast the coconut in a frying pam – be careful not to burn it.
• Add to the pan with the carrots and and cook for a further 2-3 minutes.
• Season well.

To make the crepes

• Mix the dry ingredients in a large bowl.
• Add in the olive oil and water and whisk thoroughly until you get a thick batter. Stir in the coriander and grated carrots. Set aside for 15 minutes.
• Add a little oil to the base of a medium non-stick frying pan. Add 1/3 cup of the batter to the pan and swirl around so you get an even crepe.
• Cook on a medium heat for approximately 1-2 minutes until there are bubbles in the crepe and you can lift over to flip easily.
• Flip and cook on the other side for 30 seconds to a minute.
• Remove from the pan and place on and cover with a clean cloth to keep warm.
• Repeat the process with the rest of the batter (makes aprox 5 crepes).

To make the dip;

• Add all the ingredients to a bowl and stir to combine.

To serve;

• Serve the spiced carrots with the flatbread and dollops of the mint dip.

• To make the gochujang sauce, mix all sauce ingredients together until smooth! Feel free to add/lessen water depending on desired consistency.
• Sauté the veggies and mushrooms/tofu separately in a non-stick pan. Season them with some salt and sesame oil, to taste. Finish off with sesame seeds.
• Assemble the bowls by placing the place. Top with the cooked tofu/mushrooms and veggies. Add in 1-2 tbsp gochujang sauce (feel free to adjust depending on desired spice) for each bowl and finish off with sesame seeds, drizzle of sesame oil, and chopped leeks, if using.
• Mix everything together and enjoy!

• Heat the sesame oil in a pan then add the finely dice the chilli and chopped ginger, fry for 2 minutes
• Add the minced garlic and fry for a further 1 minute until cooked, then add the tamari, brown sugar and vegetable stock and stir to combine
• You can either fry the gyozas in a separate pan, or if you’re saving time add them to the soup mix along with the noodles and tenderstem then place a lid over the top to steam for a further 4- 5 minutes
• Garnish with optional sesame seeds and chilli flakes – enjoy!

• Roughly chop the sweet potato. Boil until cooked through, drain and rinse in cold water, then transfer to a medium mixing bowl.
• While the veg is cooking, Peel and chop the onion, finely chop the garlic. Chop the roasted red peppers.
• Blend the oats in a blender until a breadcrumb texture. Weigh out your ingredients.
• In a medium non stick pan, heat on high heat until its hot, add the onion and cook till it starts to brown for 3-4 mins and reduce the heat to medium, add the garlic, stirring for 2-3 minutes, add the spinach and chopped roasted red peppers, a small pinch of salt. Mix well and cook for a further minute.
• In a large bowl add the cooked veg, cooked sweet potato and the rest of the ingredients less the gram flour.
• Mash using a potato masher, leaving a little texture, until its well mixed and the spinach and red pepper is well distributed. Shape into 4 large 160g burgers or 5 smaller burgers.
• On a large plate sift the gram flour and lightly coat each side of the burgers.
• Again heat a clean non stick pan on high heat, once warm reduce to a medium heat and cooked the burgers on medium heat until the form a nice crust on outside.
• Garnish with hummus on bottom bun, crunchy little gem lettuce, slices of avocado and red onion, gherkins on top the burger and anything else you fancy!