Starter - Tofu Satay Lettuce Wraps (Serves 4)

What do you need?

1. 300g Smoked Tofu - I like the brand Tofoo

2. Marinade

• 4 tablespoons Soy or Tamari sauce
• 1 tablespoon Agave
• 1/2 teaspoon of smoked paprika
• 1 teaspoon of Miso paste
• 2 tablespoons of vegetable oil
• Salt and Pepper

3. Satay Sauce

• 100 g crunchy peanut butter (this must be palm oil free)
• 5 tablespoons/80 ml soy sauce or Tamari
• Juice of 2 limes - approx 60 ml
• 1 tablespoon grated ginger
• 2 cloves of minced garlic
• 1/2 teaspoon smoked paprika
• Salt and pepper
• 2-4 tablespoons of water - depending on thickness required

4. To Serve

• Wedge of lime, chopped coriander and chill flakes
• Lettuce leaves

What to do? 

• Stir all the marinade ingredients together.
• Thinly slice the tofu and place in a shallow bowl with the marinade for a minimum of 2 hours.
• This can be left up to two days.
• To make the satay sauce stir all ingredients together to form a thin paste. Add more water if required to get the desired consistency.
• Griddle the tofu for approximately 3 minutes each side.
• Allow to cool slightly before placing on a lettuce leaf and spoon over the satay sauce and top with chopped coriander, chilli flakes and serve with a lime wedge.

Main - Vegan ‘Meatballs’ and Tomato Sauce (Serves 4)

• 2 shallots or 1 white onion - finely chopped
• 1 clove of minced garlic
• 1 teaspoon of oregano 
• 500g passata 
• 1 tablespoon of olive oil
• Salt and pepper

2. Vegan Meatballs

• 15g of Nutritional yeast
• 100g walnuts 
• 25g of oyster mushrooms 
• 50g sweet potato
• 1 tablespoon of miso paste
• 1 teaspoon of onion powder
• 1 teaspoon of garlic powder. 
• 2 chopped shallots
• 1 tablespoon of chia seeds soaked in 1 tablespoon of water 

3. To Serve

• A drizzle of truffle oil 
• Pine nuts 
• Fresh basil to serve

4. Pasta 

• Allow 100g per person

What to do?

• Blend all the meatball ingredients together in a food processor until a thick chunky dough is formed. Roll into balls approximately ping pong sized.
• Bake for 15-20 minutes at 180* and make the marinara sauce in the meantime.
• Keeping the temperature medium lightly fry the chopped shallot in a frying pan with the garlic and tomatoes pressing them down with the back of a fork to soften them. 
• Simmer gently for fifteen minutes before adding in the meatballs and combining it all together. 
• Serve over courgetti or spaghetti. 
• Top with pine nuts, basil and a drizzle of truffle oil.
• If you have an extra five minutes lightly fry the meatballs in some olive oil before adding them to the sauce. This gives them a slightly crunch outside and a little more bite - but it’s not essential.

Mixed Berry Cheesecake with White Chocolate Sauce (Serves 12)

You will need a food processor for this and a 8” round springform cake tin. 
If your tin is bigger that’s perfect - your cake just won't be as high. You can also make some mini ones too in a cupcake tray with liners

What do you need?
1. Base

• 100g  chopped dates
• 600g  shredded coconut 
• 1 tablespoon melted coconut oil 
• 25g cacao powder 
• 1 tablespoon maple syrup 
• 1/2 tablespoon vanilla extract

2. Filling

• 60 g of loose berries - I used frozen blackberries, raspberries and strawberries but it would work with just 1 type also.
• 150g of berries - I have used frozen as above.
• 2 tablespoons of coconut cream - from. can. 
• 300 g cashew nuts -soaked for 8+ hours
• 1/2 teaspoon of vanilla extract
• 120 ml maple syrup
• 80 ml melted coconut oil

3. White Chocolate Sauce

• 120g soaked cashew nuts
• 2 tablespoons of light agave
• 60 g of melted Cacao butter
• 3 tablespoons of coconut milk

What to do?

Base

• To make the base blend all ingredients together.
• Add a tablespoon of water if needed to bring it all together to form a thick paste.
• Press this into the base of your 8” springform cake tin.

Middle Layer

• Firstly, scatter the loose berries over the base avoiding the edges. These will be seen in the cross-section when it is cut so arrange them strategically if required.
• To make the middle layer blend all ingredients together as finely as possible. You might need to stop and scrape down the side of the blender jug. Add a little almond milk if needed but as minimal as possible as it will affect how the cake holds.
• Strain in the coconut oil once smooth.
• Pour the mixture over the berries and the base.
• Shake the tin and bang it on a counter if needed to ensure there are no air pockets.
• Return to the fridge to set for at least 3 hours before serving.

White Chocolate Sauce

• Blend all ingredients together except the cacao butter.
• When smooth stream the cacao butter into the mixture.
• Be careful not to over blend as this changes texture.
• If you would like the sauce runny, serve it warm. If you would like to pipe it refrigerate it first.