• 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.

• 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.

• Rinse the jerusalem artichokes and chop them in cube sized pieces.
• Peel the garlic cloves.
• Heat butter in a small pot and add the chopped artichokes and garlic cloves and fry the mixture for a few minutes.
• Add the rest of the ingredients to the pot. Add enough vegan milk to cover the ingredients and bring to a boil (I used half oat and almond milk; you can also use a bit of vegan cream for a more creamy version). Let it simmer until the artichokes are tender (~15 min). (Add the optional butter beans) Blend the mixture until smooth.
• Enjoy warm as it is or with some soy roasted sunflower seeds on top or a garlic bread on the side.