• Turn the oven to 350 ℉ / 180 ℃.
• Rinse the tomatoes (Leave them on the stalk, if they come with it) and celery. Place them on a baking tray with the garlic (you can bake a whole head of garlic and just keep the half not being used in the fridge for another time) and onions (leave the peel on). Place in the oven and bake for about 40 min.
• Chop the carrots, sun dried tomatoes and baked celery stalks finely.
• Peel the baked onions and chop these finely as well.
• Remove the stalk from the baked tomatoes and mash them with a wooden spoon in a large pot.
• Add the rest of the ingredients to the pot with and let it simmer for about an 1 hour.
• Enjoy with freshly baked bread, some fresh basil or as is.

• Turn the oven to 180℃/350℉ convection.
• Rinse the eggplant and sweet potatoes. Cut them in half on the longer side and place on a baking tray with their inside facing down. Bake for about 20 minutes or until you can press them and they are soft.
• Meanwhile, rinse the cucumber and cut in slices.
• Once the eggplant and sweet potatoes have baked, arrange them on two plates and decorate with the suggested topping: drizzle some soy yoghurt and tahini over it, lay out the cucumbers and sprinkle some spices.

• Turn the oven to 180℃/350℉.
• Rinse the eggplant and cut in half on the long side. Place it facing down on a baking tray lined with baking paper. Place the onion (with peel) on here as well. Bake for 20 min or until you can press on the eggplant and it feels soft.
• Meanwhile, add the wet ingredients, water and lemon juice, to a food processor with the tahini and blend until smooth. Add the remaining ingredients as well as the eggplant and onion (without the peel). Blend until smooth.
• If you haven't allowed the eggplant to cool down before blending, the spread will still be warm, and I suggest you leave it to cool down in the fridge before serving.

• Heat up your grill.
• In a small bowl, mix all the ingredients of the curryghurt dip and store in the fridge until serving.
• Rinse the hokkaido and cut it in half. Remove the seeds. Cut it into slices.  (OPTIONAL: Brush it with some oil.)
• Add the hokkaido to the perimeters of the grill and put the lid on. Let it roast with the lid on for about 10-15 minutes, turning them halfway. Make sure to check that they are not burning in case it is too warm.
• Move the hokkaido to the center of the grill for them to brown a bit.
• Serve with the tasty curryghurt dip.

• Rinse the chickpeas.
• Add all ingredients to a food processor or high speed blender and blend until smooth.
• Enjoy.

• Turn the oven to 175°C convection.
• Mix the chickpea flour, ground flax seeds and water and let it rest 5 min.
• Meanwhile, peel the onion and garlic and chop it.
• Add all ingredients to the chickpea mixture and combine well. You can use a handblender to blend the mixture a little, but leave some beans intact for a nice texture.
• Shape 9 beautiful patties on a baking tray lined with baking paper and bake for 35 min.
• Enjoy as is, in a burger or with some delicious sweet potato fries and dip.

• Optional: cook quinoa or rice.

Hokkaido Tofuballs

• Turn on the oven to 180°C/350°F.
• Peel the onion and garlic cloves. Add these and the remaining ingredients to a food processor and pulse. Make sure to scrap down the sides once a while.
• Once the ingredients have become one mass, form the tofuballs, using one large heaped table spoon for each. Place them on a baking tray and place in the oven for 25-30 minutes.
• Turn the oven on grill for about 5 minutes, but make sure they don't burn.

Tomato sauce

• While the tofuballs are in the oven, peel the onions and garlic cloves. Chop these and the capers finely. (Alternatively, add them to the food processor and blend until the desired consistency – no need to clean it from making the tofuballs).
• Add the onions, garlic and capers with the remaining ingredients to a sauce pan. Bring to a quick fry/boil and then let it simmer until the tofuballs are done.
• Add the tofuballs to the sauce pan and enjoy as is or with some cooked quinoa or rice.

• Rinse the veggies and place the salad leafs in a bowl.
• Peel the grapefruit. Chop the grapefruit, cucumber and celery stem into desired sizes. Add to the bowl.
• Sprinkle the hemp seeds and some apple cider vinegar on top.
• Decorate with the pea sprouts and enjoy.

• Chop the mushrooms and add them to a warm pan with the rest of the ingredients for the sautéed mushrooms. Let it fry for 10-15 minutes and then add it to the bowl.
• Meanwhile, chop the cabbage and place in the bottom of the bowl. You can either shred the carrot or if you want to make a carrot rose, use a peeler or mandolin to create long slices. Roll them around you finger one at the time, and add around half of them to one rose. Place in the bowl. Cut the snap peas and avocado in half and place in the bowl – squeeze some lime over the avo.
• If you would like to have curry spiced cauliflower rice simply grate the cauliflower and add it to a pan with 1-2 tsp curry and fry for a few minutes. Add to the bowl. (If you prefer rice noodles: Cook the rice noodles according to instructions and add to the bowl.)
• Top with fresh cilantro, peanuts, sesame seeds and mango chutney.

• Peel the onions and garlic and chop finely with the chili. Add it to a large saucepan with the tomato paste. Crumble the tofu on to the pan and fry for a few minutes.
• Chop the tomatoes, olives and celery stem finely and add it to the saucepan with the water. Let it cook for 10 minutes.
• Rinse the chickpeas and add them with the rest of the ingredients to the saucepan mixture. Let it simmer for another 10 minutes (or longer).
• Meanwhile, cook the pasta according to instructions.
• Serve the beanese with your freshly cooked pasta and top it with nutritional yeast and fresh basil leaves.