• Start by roasting the almonds and buckwheat groats in the oven at 280 ℉ / 140 ℃ for 15 minutes. Make sure the almonds doesn't start to look burned.
• Meanwhile soak the cashews in hot water for 15 minutes.
• Line an 8 inch / 20 cm round baking pan with baking paper.

Crunchy Nut Caramel Layer

• Once the almonds and buckwheat have been roasted, add all the ingredients to food processor and pulse until nuts have been chopped and the mass sticks together.
• Add it to the lined baking pan and press it out to form the base layer in the baking pan. It's a good idea to not make it a completely even surface, so the ice cream layer can stick better to it when cutting the cake. I use a fork to make tiny hole all over the surface.

Strawberry Ice Cream Layer

• Once the cashews have soaked, add all the ingredients for the Strawberry Ice Cream Layer to a high speed blender and blend until it is completely smooth.
• Pour the strawberry cream over the nut caramel layer and place the cake in the freezer and freeze for at least 6 hours.
• Optional: Sprinkle the cacao nibs on top before freezing.

Serving

• Take the cake out of the freezer 30 minutes before serving to be able to cut it.
• Sprinkle some coconut flakes on the serving plate before placing the cake on top.

• 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 300℉/150℃.
• Chop the almonds roughly.
• Mix all ingredients in a bowl and spread the mixture on a baking tray (line with paper if necessary).
• Bake for 20 minutes or until turning slightly golden. (You don't want you almonds to turn too golden, as this isn't healthy).
• Let it cool before enjoying with you favourite smoothie, yoghurt or simply as a snack.

• Add all ingredients to a high speed blender and blend for about 1.5-2 minutes or until smooth. If you don't have a high speed blender, simply blend for the same amount of time and pour through a strainer.
• Enjoy as is or with some lovely homemade granola, in a smoothie or an ice coffee.

Date caramel

• Blend all the ingredients for the date caramel in a high speed blender or in a food processor. Add more water if needed.

Crunchy layer

• Add baking paper to a 23cm / 9 inches loaf tin.
• Blend the oats in a blender until it's like oat flour. Add the buckwheat kernels and pulse a few times. Make sure they don't blend into flour.
• Mix all ingredients into a paste and add it as the base layer in the tin. Even it out with a spoon and make sure to press it firmly.
• Put it in the freezer.

Caramel layer

• Chop the peanuts and mix them with the other ingredients. Add as a second layer and make sure to even it out.
• Put it in the freezer.

Top chocolate layer

• Melt the chocolate and add it on top of the cake.
• Put it in the freezer at least three hours. Cut and and enjoy once ready.

• Turn the oven to 175℃/350℉ convection.
• In a large bowl, mash the 3 bananas.
• Add peanut butter, plant milk and apple cider vinegar. Mix well.
• Chop the walnuts and chocolate into smaller pieces.
• Add the rest of the ingredients and mix well.
• Use a 23 cm / 9 inches loaf tin. Grease the loaf tin or line with baking paper. Add the mixture to the loaf tin and bake for about 45 min. You can test it by sticking a knife and see that the mixture doesn't stick to the knife.
• Enjoy.

• If your hazelnuts aren't roasted, roast them on a baking tray in the oven at 150℃/300℉ for 15-20 minutes. Make sure they don't burn. Usually, they need to be taken out of the oven just before you think they are ready, as the oil inside which by now will be hot, will continue to roast a bit until they cool down. Allow them to cool down and optionally you can remove the skin by rubbing them in a towel.
• Add all ingredients to a high speed blender and blend for about 1.5-2 minutes or until smooth. If you don't have a high speed blender, simply blend for the same amount of time and pour through a strainer.
• Enjoy as is or with some lovely homemade granola, in a smoothie or an ice coffee.

• 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.

• Turn the oven to 175℃/250℉ convection.
• In a small bowl, mix the ground flax seed and coffee/water and set aside. (This is a vegan egg replacement, which will make the dough stick better together.)
• Measure the cacao (150 g) and blend with nut butter and plant milk on high speed for 2 minutes, until it's creamy.
• Add in the dates and blend again until smooth.
• Line a 20 cm x 20 cm baking tin with baking paper.
• Chop the 50 g of cacao roughly.
• Mix all dry ingredients in a separate bowl and then add in all the wet ingredients, Mix with a spatula until combined. Pourinto baking tin and bake in the middle of the oven for 40-45min. Use a knife to test whether the cake doesn't stick. If so, then it needs a few more minutes (unless you enjoy it extra gooey).
• Can be kept in the fridge for up to 1 week.