Easy to make Broccoli-Cheese Casserole

Fried Tofu1 block (12.3oz or 350g of extra firm) tofu 1/2 cup cornstarch 2 tsp Tikka Masala spice 1-2 eggs 1/2 cup panko flakes or bread crumbs Vegetable oilSesame-Soy Dipping Sauce1/4 cup low-sodium soy sauce 1 tsp rice wine vinegar 1 tsp sugar 2 tsp sesame oil 3 cloves garlic – minced 1 red chili pepper 1 spring onion – chopped sesame seeds

onion Garlic Ginger root canned chickpeas chopped canned tomatoes 18% fat coconut milk Cumin Turmeric Cinnamon Chilli Unrefined brown sugar salt ghee butter (for frying)For serving chopped coriander leaves

2 cups of cauliflower salted boiling water olive oil salt pepper 1 cup whipping cream 1 Parmesan rind 1 sprig of fresh rosemary 2 cloves fresh garlic 1/2 cup crumbled blue cheese 1/3 cup grated fresh Parmesan 2 tablespoons chopped fresh parsley

Cauliflower Butter Onions Cumin salt pepper curry spice (if desired) crushed garlic (if desired)

To Marinate250g Mock Chicken chunks 2 tbsp dark soy sauce 1 tbsp curry powder 1 tbsp tandoori powder 2 tbsp yoghurt (optional) or vegans can use waterTo make Curry1 large onion Few curry leaves 4-6 garlic cloves 1inch piece of ginger 4-6 fresh red chilis 1 tomato Handful of cilantro leaves with stem (Blend all of the above ingredients using food processor)Also 2 tbsp curry powder 1 tbsp chili powder 1tsp Tandoori powder Pinch of Asafoedita 2 tbsp tomato puree 200ml coconut cream 400ml water 1 tsp garam masala Salt to taste

Cuccini Wheat flour eggs Salt ground black pepper Vegetable oil (for frying)

1 cup of Cashew nuts (drench it overnight or boil for few minutes in the water) 0,5 teaspoon of salt (you can use even less if you wish) 3 tablespoons of lemon juice (juice has to be fresh) 3/4 cup of water (if you want to make sour cream more fat you can use less of water)

Purple sprouting broccoli 350 g 1 tablespoon extra virgin olive oil 2 garlic cloves, crushed or finely chopped 12 lemon juice seasoned with salt and pepper

225 grams pasta of choice (approximately 8 ounces - enough for 4!) 1 pack tofu (firm or extra firm) (roughly 350g or 12 ounces) 2 tablespoons olive oil 2 minced garlic cloves 1 large cored and chopped bell pepper 1 tablespoon smoked paprika 1 teaspoon chili powder 2 c. spinach three cups tomato sauce 1/4 cup chopped parsley To taste, season with salt and pepper. Garnishes

For the base flour grated carrots margarine baking powder salt butter milk eggs salt

3 cans (14.5 oz each) your favorite small beans 2 cans (14.5 oz each) diced tomatoes 1 small yellow zucchini 2 celery stalks 2 medium sized carrots 1 red or green bell pepper 1 small jelapeno pepper 1 medium onion 1 corn cob (or 4 tablespoons canned corn) 5 garlic cloves 500 ml (2 cups) vegetable broth 2 tbsp. olive oil (for frying) 1 tsp. chili powder 1 tsp. cumin powder 1 tsp. paprika powder 1/2 tsp. oregano 1/2 tsp. salt 1 bay leaf grated parmesan cheese (for serving) lemon (for serving) avocado (for serving) fresh, chopped parsley or cilantro (for serving) salt

1/2 onion, chopped 2 cloves of garlic, minced 1 red pepper, chopped 1 carrot, chopped 1 celery stalk, chopped 1 (380/230 g) canned kidney beans 1 (400 g) canned chopped tomatoes 2 1/2-3 st. broth* (*Use homemade broth, broth powder or cube.) 3/4 st. quinoa 2 tbsp chili sauce 1 1/2 tsp cumin 1 tsp oregano 1 tsp chili powder 1 tsp red pepper powder pinch of salt, black pepper oil for cooking