1. Blend oats into a powder
2. Add protein, nut butter, syrup, and 1/2 of the melted choc and blend. Add soy milk slowly until desired doughy texture
3. Transfer to tray and flatten
4. Add dried strawberries and gently press into the mixture 
5. Place in freezer for 25 minutes 
6. Drizzle with remaining half of melted choc
7. Freeze for 10 minutes
8. Slice into bars and enjoy

1. Blitz everything in a food processor (minus the cacao powder and desiccated coconut)
2. Roll the mixture into balls 
3. Top with cacao powder, desiccated coconut or whatever you fancy

1. Preheat oven to 180°C
2. In a large bowl combine dry ingredients 
3. In a separate bowl whisk together the wet ingredients 
4. Combine and mix the dry & wet ingredients until the batter is evenly hydrated
5. Pipe the batter into greased doughnut pan/moulds
6. Bake for 20-25 minutes or until golden
7. Remove and let cool
8. Top with icing sugar, cinnamon, or whatever you fancy!

1. Blend the oats, desiccated coconut, and protein together in a food processor.
2. Melt the coconut oil and add it to the dry ingredients along with the maple syrup.
3. Roll the mixture into a ball and poke a hole with your thumb. Add the raspberry to the inside of each ball. Keep doing this until you’ve used all the mixture.
4. Leave them to cool in the fridge whilst you melt your dark chocolate.
5. Dip each ball into melted chocolate and top with more desiccated coconut.
6. Leave to set in the fridge and ENJOY your delicious Lamington Truffles.

Store in the fridge for up to 5 days or in the freezer to keep them longer.

1. Combine all ingredients in a bowl and stir.
2. Place on a baking tray and roast for 180 degrees for 12 mins or until nuts brown.
3. Blend in a food processor.
4. Serve with some olive oil and white fluffy bread.

1. Preheat the oven to 180 degrees
2. Peel your carrots 
3. In a shallow dish, lay the carrot strips and add the soy sauce, maple syrup, garlic powder, onion powder, and paprika
4. Add some salt and pepper
5. Make sure the strips are evenly covered
6. Leave to marinate for 5 minutes 
7. Bake them for around 10-15 minutes flipping halfway through. You will know they are done when they are wavy looking

1. Drizzle four heads of garlic with olive oil and roast for 1 hour at 180 degrees.
2. Stir in the garlic in a bowl with vegan butter, basil, oregano and a pinch of salt.
3. Stir until smooth and generously brush onto halved baguette.
4. Bake for 15 minutes or until golden
5. Slice, serve, and enjoy!

1. Boil macaroni and broccoli pieces together, drain and set aside
2. Heat oil over medium heat in a pan
3. Stir in onion until translucent
4. Add garlic and dijon mustard, stir on a low heat for 1 minute/till aromatic 
5. Add macaroni and broccoli
6. Stir in one tub of thickened cream
7. Salt and pepper to taste
8. Transfer to baking dish
9. Top with breadcrumbs and vegan cheese 
10. Bake for 25-30 mins at 180°C or until golden brown

1. Thinly slice onions and add them to a pot with butter on a medium low heat.
2. Stir for 30 mins or until onions are transparent then turn up the heat and stir until onions are dark golden. 
3. Add garlic and pour over wine.
4. Stir flour through for 1 minute, then add herbs and stock and stir through.
5. Lower heat to a gentle simmer, cover pot and leave for 30-45 minutes.
6. Ladle into an oven safe dish.
7. Top with lightly toasted baguette and vegan cheese. 
8. Grill until cheese is desired meltiness.

1. Mash chickpeas with a fork
2. Add all the other ingredients to a bowl and mash
3. Assemble on toast and enjoy