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Tempeh tacos (serves 2)

200g tempeh
1 red pepper
2 garlic cloves
1 small onion
Salt
1 tsp. Chipotle paste
1 tsp. Smoked tomato paste
1 tsp. Ancho chilli powder
1 tsp. Cumin seeds or powder
Olive oil
Handful fresh coriander

Cashew cheese sauce
1 cup cashews (soaked)
1/4 cup water (add more water if needed)
2 tsp. Nutritional yeast
1/2 tsp turmeric powder
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
Salt
1.5 tsp. lime juice

Pico de Gallo
200g cherry tomatoes
1/4 red onion
handful coriander
1/2 tsp jalapeño
2 tbsp. lime juice
Salt

6 taco shells

Roasted aubergine & butter bean curry (serves 4)

Roasted aubergine:
1 aubergjne
1 tsp. Cumin powder
Salt
Olive oil

Curry:
400g butter beans
1 Red pepper
1 white onion
2 garlic cloves
Thumb ginger
salt & black pepper (to taste)
1 tbsp. tamari or soy sauce
1 tbsp. cumin seeds or powder
1/2 tsp. fennel seeds
4 cardamom pods
1.5 tsp. curry powder
1 tbsp. turmeric
10-12 fresh or dried curry leaves
1.5 tsp. tomato paste
400 ml coconut milk
Water (if needed)
Handful fresh coriander

Peanut, tahini tofu noodle salad serves 2

Noodles:
100g noodles of choice
200g red cabbage
2 medium carrots
1 red pepper
150g mange tout
2 spring onions
30g coriander

Crispy tofu:
300h Tofu
2 tbsp. Garlic powder
Salt
Pepper
40g Corn flour

Peanut tahini chilli sauce:
1.5 tbsp. Peanut butter
2 tbsp. Tahini
2 tbsp. Tamari
1 tsp. Chilli sauce
1 tsp. Maple syrup
1 inch thumb Ginger
1 tsp. Rice mirin
1.5 tbsp. Lime juice
3 tbsp. Water (add more if needed)

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