340 g pasta160 g cashew nuts3 tbsp coconut milk ((full fat))140 ml water3 tbsp lemon juice1 tsp garlic powder2 tsp onion powder1 tsp smoked paprika4-6 tbsp BuyWholeFoodsOnline.com Brewer's Yeast ((<a href="https://www.buywholefoodsonline.com/brewers-yeast-1kg.html">https://www.buywholefoodsonline.com/brewers-yeast-1kg.html</a>))Toppingvegan parmesan or other vegan cheese1 tbsp fresh parsley Soak the cashew nuts in boiling water for 10 minutes. Meanwhile, cook the pasta to package instructions. Using a hand blender, mix all the other ingredients together (drain the cashews). Preheat the grill. (Add the yeast 1 tbsp at a time and add until it is to your taste. This can be a strong flavour if you're not used to it- https://www.buywholefoodsonline.com/brewers-yeast-1kg.html)Mix the pasta with the sauce and place in an ovenproof dish. Grate some vegan cheese over the top and sprinkle with fresh parsley. Place until the grill to melt the cheese and allow it to go crispy.

1 tin butter beans ((drained and rinsed))800 g tomatoes ((quartered))2 onions ((chopped in large chunks))2-3 cloves garlic ((peeled but keep the cloves whole))1 tsp smoked paprika1 tsp dried rosemary750 ml vegetable stock1 tbsp olive oil Preheat your oven to 180 degrees and line a large baking tray with greaseproof paper.On the tray, add the tomatoes, onions, whole garlic cloves and drizzle with olive oil and roast in the oven for 30-35 minutes, or until the vegetables start to brown on the edges.Remove from the oven and add the roasted vegetables to a large soup pot, cover with the vegetable stock and add 3/4 of the butter beans, the paprika, rosemary and salt/pepper to your taste and allow to simmer for 15 minutes.Using a stick blender, blend until smooth and then serve with some whole butterbeans on top.

1 kg sweet potatoes ( (peeled and chopped into 3cm cubes))1 onion (diced)2 cloves garlic (grated)3 cm piece of fresh ginger root (grated)6 cardamom pods1 star anise220 ml coconut milk500 ml vegetable stock1 tin chickpeas (drained and rinsed)1-2 red chillis (finely sliced or diced)1 tsp ground turmeric1/2 tsp cumin1/2 tsp ground coriander1/2 tsp garam masala1 tbsp olive oil In a large saucepan, heat the olive oil and slowly saute the onion until it is see-through and starting to turn brown (5-8 minutes). Then, add the garlic and ginger. Saute for another 1-2 minutes and add all of the spices. Saute for another minute.Add the chunks of sweet potato and the vegetable stock and cover with a lid.Allow simmering for 5-10 minutes until the sweet potatoes are almost cooked through (keep an eye on this). Then, turn the heat down

I've modified this Korean classic for modern British life so that you can enjoy the benefits of fermented foods without having to hunt down the obscure ingredients they normally include! 1 basic cabbage ((napa or chinese cabbage if you can find one))10 small radishes ((grated or finely sliced))1 thumb sized piece fresh ginger root ((grated))2 cloves garlic ((grated))1 red chilli ((chopped))1 tsp red chilli flakes1 large white onion (roughly chopped)2 tsp sea salt1 tsp fish sauce, tamari or soy sauce Place all of the ingredients in a large mixing bowl and leave to sit for 30-60 minutesMassage the ingredients for a little while, until the water starts to come out of the veggies (due to the salt).Then, place all of the ingredients into a glass Kilner type jar and press them down VERY firmly, packing them in tight. There should be water/brine

There are a few different options for this one! You can make it gluten-free by swapping the self-raising flour for GF self-raising flour, but you will need to add 1/2 a teaspoon of Xanthan Gum to the mixture too. 225 g self-raising flour ((or gluten-free self-raising flour, add 1/2 tsp xanthan gum))125 g brown caster sugar ((or for a more caramelly flavour, use coconut sugar))175 g butter ((melted down))75 g desiccated coconut3 large eggs2 tbsp milk ((if needed, if the mixture is too dry))1 punnet fresh raspberries Preheat the oven to 160 degrees Celcius and line a loaf tin with baking paperMix all ingredients except for the raspberries together in a mixing bowl. Use a whisk or electric mixer to make sure it is well mixed. If you are using gluten-free flour, be sure to add 1/2 tsp of xanthan gum.Then, gently