• 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.

Dough

• Blend the almonds into flour. (Or use almond flour)
• Pit the dates. Either blend the dates until smooth or mash them with a fork. Depending on their juiciness, you may need to add a little water.
• Mix all ingredients for the dough.
• Turn on the oven at 180℃/355℉ conventional.
• Split the dough into six pieces and form triangular shaped biscuits.
• Place the pieces on a baking tray lined with baking paper. Bake for about 12 minutes. They might seem light in colour, but the bottom will get a bit more brown.
• Allow the pieces to cool down.
• Meanwhile, melt the chocolate. Once the pieces are cooled down, dip the bottom in chocolate and allow to cool on a baking ray. Place them on the side (chocolate side NOT facing the baking ray, but sideways), so they dont get indents in the chocolate.
• Once the chocolate has hardened, place them on the serving plate and use a fork to decorate them with cashew butter lines. Be creative and have fun
• Happy New Year

• Rinse the beets and slice them finely. Arrange on a large platter.
• Sprinkle the nuts, seeds, vinegar and lemon balm leaves on top.
• Enjoy as is or as a side dish.

• Heat the milk in a pot on low heat.
• Rinse the turmeric and ginger. If using organic, you don't need to peel it. Add all ingredients to a high speed blender and blend for a few minutes.
• Serve as is or strain as it might have tiny fragments from the fresh ginger and turmeric.
• Enjoy!

• 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.

Dough

• Heat the oat milk to a lukewarm temperature and mix with the yeast, sugar, salt and cardamom. Make sure the yeast is properly dissolved before adding flour.
• Add the flour to the mixture and stir until it forms a firm dough. It should be fairly dry in the texture. (I used a kitchen machine, and haven't tried a hand mixer yet. By hand is also possible)
• Cut the vegan butter into cubes and add it to the mixture. This will give the dough a blank surface. Mix until the butter is properly incorporated into the dough.
• Let the dough sit for about 1 hour to rise.

Cinnamon custard/remonce

• Pit the dates.
• Blend all the ingredients into a creamy custard. You can also use a fork to mash it all together if you don't have a blender at hand.

Twisting the rolls

• Once the dough has risen, roll it out in a rectangular shape (~30×50 cm).
• Spread the cinnamon custard all over the dough with a spatula.
• Fold the dough by taking ⅓ (~15 cm ) of each side towards the middle, one side at the time. You will then end up with a three layered dough. Use a rolling pin to flatten the dough a bit. From this cut 2 cm wide strips along the shorter edges of the dough. Grab a hold of each end of these pieces and twist them in opposite directions. Holding on to one end, roll the strip around your fingers and tuck the end underneath.
• Place on a baking tray, cover with a towel and let them rise for at least 2-3 hours (overnight works great as well – just cover them with something that will keep them moist).
• Bake the rolls at 180°C for 15-20 min (until golden brown).

• 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.

Rice pudding

• Turn the oven to 150°C.

  Alternatively it can be cooked in the pot but it takes less effort to use the oven and minimises the chances of the rice pudding burning/sticking to the bottom of the pot.
• Rinse your rice before adding them to a pot with with the water. Cook and stir until the water is soaked by the rice (about 5 min).
• Add the oat and coconut milk to the pot. Stir until it boils, making sure it doesn't burn/stick to the bottom of the pot.
• Put a lid on the pot and set in the oven for about 45 min. You might want to have a tray under it in case it spills over.
• Take the pudding out of the oven, give it a stir and add the salt. If the texture isn't creamy enough you can add some oat cream.

  Serve in a bowl.

Topping

• Mix the sugar and cinnamon powder.
• Add about a teaspoon of butter in the middle of the porridge, letting it melt and sprinkle some cinnamon sugar on top of the pudding.