Recipe Index

(40 ml) white shiro miso paste (or more if you want it mushroomy) dried sliced shiitake mushrooms + 1 Tbsp maple syrup  + 1 Tbsp water + 1 Tbsp water + more as needed to achieve a ricotta‐like texture + 1 tbsp cold chickpea liquid (aquafaba)** + 1 tbsp mild extra-virgin olive oil + 1 tsp finely ground chia or flax seed + 1 tsp finely ground chia, + 1 tsp. arrowroot starch + 2 Tbsp / 200g vegan butter soft + 2 Tbsp water + more as needed to create a smooth and creamy cheese + 2 tbsp brown rice syrup + 2 tbsp coconut yoghurt + 2 tsp refined coconut oil you can use unrefined however it will have a more pronounced coconut flavour + 2 tsp. refined coconut oil can used unrefined however it will have a more pronounced coconut flavour , approx 1 1/2 bunches trimmed, washed & thinly sliced rhubarb  - 5 medium apples (I like pink lady), cut in half, cored and cut into slices about as thick as your pinky finger - 5 tbsp good quality olive oil -4 tsp fine sea salt (to taste) / 1 1/2 cup raw granulated sugar / 1 1/2 cups blueberries fresh or frozen / 1 1/2 cups chopped good quality dark chocolate 70 – 85% cocoa content / 1 1/3 cups coarsely chopped 70% dark chocolate / 1 1/4 c vanilla sugar / raw granulated sugar / 1 1/4 cup raw granulated sugar / 1 1/4 cups roughly chopped good quality dark vegan chocolate 60-70% cacao / 1 big bunch thin asparagus end trimmed & chopped into roughly 5–6cm pieces (if you have thick asparagus stalks, slice them in half lengthwise before chopping into pieces) / 1 cup + 2 Tbsp all‐purpose flour (or white spelt flour) / 1 cup / 2 sticks vegan butter / 1 cup / 2 sticks vegan butter softened / 1 cup almond meal / 1 cup buckwheat flour / 1 cup cashews soaked 2–3 hours in cold water / 1 cup good quality dry white wine I used verdelho / 1 cup lightly toasted pecans, roughly chopped / 1 cup lightly toasted roughly chopped pecans omit if nut‐free / 1 cup shelled fresh or frozen baby peas about 400 g unshelled / 1 cup vegan butter (I use Nuttelex Buttery) / 1 stick unsalted vegan butter I make my own, cut into cubes and chilled again / 1 stick vegan butter cut into chunks & chilled in the freezer until firm / 1/2 c coconut oil  / 1/2 c dutch process cocoa powder / 1/2 cup + 1 Tbsp raw icing sugar or use approx. 4 Tbsp maple syrup for a less sweet & less refined frosting / 1/2 cup almond milk lukewarm (use soy milk or coconut milk – from a carton not a can – if nut‐free) / 1/2 cup chickpea/besan flour / 1/2 cup dried sour tart cherries, roughly chopped / 1/2 cup dutch process cocoa powder / 1/2 cup hazelnuts toasted and skins scrubbed off, roughly chopped (reserve a little sprinkle for the top. / 1/2 cup light brown sugar / 1/2 cup maple sugar or raw granulated sugar / 1/2 cup packed light muscovado or light brown sugar  / 1/2 cup raw caster sugar / 1/2 cup raw or toasted almonds roughly chopped / 1/2 cup vegan butter / 1/2 cup vegan butter or coconut oil* / 1/2 pound of your favourite pizza dough enough dough to create one 10 -12 inch pizza / 1/3 c barley or oat flour / 1/3 cup + 1 tbsp icing sugar / 1/3 cup buckwheat flour / 1/3 cup chopped good quality dark chocolate 70 – 85% cocoa content (optional) / 1/3 cup olive oil / 1/3 cup plant-based milk, / 1/3 cup vegan butter, I use nuttelex buttery (or mild olive oil) / 1/4 c chickpea flour / 1/4 cup + 2 Tbsp water / 1/4 cup + 2 tbsp. almond milk / 1/4 cup + 2 tbsp. olive oil + extra for cooking the leeks / garlic / 1/4 cup + 2 tbsp. plant-based milk / 1/4 cup chickpea (besan) flour / 1/4 cup chickpea flour mixed with 60ml / 1/4 cup almond milk or water / 1/4 cup coconut oil melted and cooled / 1/4 cup icing sugar i used coconut icing sugar / 1/4 cup maple sugar or raw granulated sugar / 1/4 cup raw caster sugar / 1/4 cup raw caster sugar or vanilla bean sugar for extra vanilla‐y flavour / 1/4 cup raw granulated sugar or maple sugar1 / 1/4 cup raw granulated sugar or maple sugar  / 1/4 cup sweet rice flour* / 1/4 cup unsweetened cocoa powder / 1/4 cup vegan butter or coconut oil* / 1/4 cup vegan butter, melted (or neutral tasting oil) / 1/4 cup water  / 100g cacao butter / 100g raw granulated sugar / 120g vegan butter / 125g light muscovado sugar  / 150g frozen blackberries / 150g light spelt flour / 155g all-purpose flour or white spelt four / 160g dark choc roughly chopped / 2 1/2 cups almond meal / 2 1/4 tsp. / 1 sachet instant yeast  / 2 cups icing sugar / 2 heaped cups sugar snap peas ends trimmed & cut in half lengthwise / 2 sticks cold unsalted butter cut into cubes / 2 tbsp maple sugar or raw granulated sugar / 2 tbsp maple/coconut sugar or raw granulated sugar / 2 tbsp unsweetened cocoa powder filling / 2 tbsp. arrowroot starch / 2 x 7g sachets / 4 tsp. dried instant yeast / 2/3 c + 3 Tbsp full‐fat coconut milk / 2/3 c + 3 Tbsp full‐fat coconut milk or soy/almond etc. / 230g / 2 large mashed very ripe bananas / 250 ml plant-based milk heated until lukewarm (not hot or you will kill the yeast) / 250g white spelt flour / 280g double concentrated tomato paste / 3 cups all‐purpose flour / 3/4 c all‐purpose flour / 3/4 c coconut milk / 3/4 cup buckwheat flour / 3/4 cup lightly toasted pecans or other nuts, roughly chopped (optional) / 3/4 cup natural smooth peanut butter / 3/4 cup pumpkin puree room temp (from about 1/2 medium roasted pumpkin – any sweet tasting pumpkin will do) / 3/4 cup sweet rice flour* / 3/4 cups + 2 tbsp. vegan butter soft / 30g cocoa butter melted  / 35g chopped walnuts / 375g white wheat flour / all‐purpose flour / 375ml creamy almond milk i make my own or other creamy plant‐based milk / 4 cups strong bread flour or all‐purpose flour / 5 Tbsp coconut oil or vegan butter cut into small pieces / 5 Tbsp coconut oil or vegan butter cut into small pieces chocolate paste / 50g light muscovado sugar or light brown sugar / 60 ml water / 70g light muscovado sugar or light brown sugar  / 75g dark muscovado sugar or dark brown sugar / 80g raw granulated sugar / 80g walnuts roughly chopped / 95g all-purpose flour or white spelt flour / about 1/2 a bunch trimmed washed & thinly sliced rhubarb / about 2 cups packed roughly chopped fresh ripe figs / about 3 cups cherry tomatoes halved / about 5 cups prepared i.e. strawberries hulled and sliced, cherries pitted etc. mixed berries & cherries / heaped 1/2 cup roughly chopped good quality dark vegan chocolate 60–70% cacao / pinch saffron threads /1 cup chopped dark (70%) vegan chocolate /1 cup coconut sugar /1.5 tsp fine sea salt /1/3 cup corn starch /2/3 cup refined coconut oil or vegetable shortening, soft /2/3 cup vegan butter (I use nuttelex buttery) /3 3/4 cups all-purpose flour /3 heaping cups pecans /3 tbsp raw granulated sugar /4 tbsp vegan butter /6 tbsp ice water 1 -2 scoops coffee ice‐cream per glass 1 avocado skin removed + avo sliced thinly 1 tbsp vanilla extract 1 – 2 vanilla beans, seeds scraped, 1 –2 vanilla beans seeds scraped (or 2 tsp. vanilla bean paste) 1-3 tsp sugar (or to taste) 1-4 tsp balsamic vinegar (or to taste) 1/8– 1/4 tsp. turmeric optional – for a lemony colour 2-3 tsp dark soy sauce or tamari (or to taste) 3 – 4 Tbsp of herbed cashew cheese 3 – 4 tbsp. maple syrup use 4 tbsp for a sweeter pancake 3–4 tbsp. vanilla sugar or raw granulated sugar + a little dash of vanilla extract 400 g tin canned white beans drained & rinsed well (optional) 4–5 Tbsp raw granulated sugar 4–6 plums or pluots cut in half & seed removed 5 –6 grinds of black pepper 565 – 625 g / 4 1/2 – 5 cups plain all‐purpose or bread flour A little ground cinnamon for sprinkling Fresh basil to serve (optional) Juice of 1 small lemon  Lasagne sheets, fresh (about 750g), or dried (about 18 or so large sheets, approx 3 per layer), GF if needed Lots of freshly cracked black pepper TVP (textured vegetable protein) a bunch of swiss chard about 15 stalks, stems & leaves sliced into 1 cm pieces (keep stems separate from leaves) a drizzle of reduced balsamic either purchase this ready‐made or make your own a few cracks black pepper a few cracks of black pepper a few extra dried rose petals a few good cracks black pepper a few grinds of pepper a few handfuls baby spinach a few tbsp. olive oil a few thin avocado slices per burger a good few cracks of fresh black pepper about 1/4 tsp. a handful of fresh coriander leaves a handful of mint finely sliced (about 1/4 cup once sliced) a handful of torn basil leaves a little coconut milk mixed with a little maple syrup to brush a little coconut milk mixed with a little maple syrup to glaze a little extra raw sugar to sprinkle on the tops a little icing sugar to sieve on top optional a small bunch of kale stems removed, leaves roughly chopped a spoonful or two of coconut yoghurt mixed with a little water to thin about 1–2 tbsp lemon juice about 20 garlic shoots light‐medium green parts sliced thinly (optional) about 3–4 tbsp of raw granulated sugar add less to begin with then add more to taste towards the end of whipping about 4–6 tbsp of raw granulated sugar add less to begin with then add more to taste towards the end of whipping active dried / instant yeast active dry yeast agar agar powder agar powder  aleppo pepper chili flakes or any chili flakes you like aleppo pepper flakes optional all‐purpose / white wheat flour all‐purpose flour all‐purpose flour chilled in the freezer for 30 mins all‐spice almond flour almond meal almond milk (or other plant-based milk) almond milk or other non‐dairy milk almond milk or water almond milk room temp almond milk to brush the loaf soy or coconut milk if nut free almond milk/water almond milk  almond or cashew parmesan to serve almond or coconut milk the kind from a bottle not a can almonds almonds soaked in boiling water for 8 hours or overnight apple cider or white vinegar apple cider vinegar apple cider vinegar (+ more to taste) aquafaba/chickpea liquid arrowroot starch asparagus about 2 bunches, woody ends cut off avocado seed removed, flesh cut into slices baking powder baking soda barley flour basil sugar bay leaves bicarb soda black peppercorns black salt (kala namak) for eggy flavour (optional) blanched sliced almonds soaked for at least 2 hours in cold water blood orange juice 1 — 2 oranges boiling water bourbon add up to 1 Tbsp more for a stronger bourbon flavour if you'd like a little extra oomph broad beans podded, blanched & shelled again (200g once double shelled, about 1 cup) brown onion, finely chopped buckwheat flour  bunch basil leaves picked bunch rhubarb trimmed, washed & sliced into 5 cm pieces. burger buns can / 400ml full‐fat coconut milk canned coconut cream chill a can in the fridge overnight & use only the thick coconut cream on top` canned coconut cream refrigerate can of coconut milk or cream overnight, scoop the thick bit off the top to use in this recipe, leave watery part behind canned coconut cream refrigerate can of coconut milk/cream overnight, scoop thick bit off the top canned coconut cream  cans coconut cream or 3 cans coconut milk chilled in the fridge for at least 1 – 2 days, preferably longer to solidify the cream & separate it from the liquid cans coconut milk or cream refrigerated for at least 1–2 days cashew, coconut or oat cream, cashews soaked for 6–8 hours or overnight in cold water or 2–3 hours in just boiled water cashews soaked in water for 3–8 hours, drained and rinsed cashews soaked overnight in cold water or for 2–3 hours in just boiled water* cashews soaked overnight or for 2 hours in just boiled water (you can skip soaking if you have a high speed blender) cashews soaked overnight or in boiling hot water for 1–2 hours then rinsed  cayenne pepper celery sticks, finely diced ceylon cinnamon cherry tomatoes and/or any good fresh tomatoes roughly chopped chickpea flour  chickpea/besan flour  chili flakes chilled coconut cream chilli flakes, chives / herb flowers chocolate date sauce chopped coconut chocolate optional chopped dark chocolate 70 – 85% cocoa content chopped toasted hazelnuts optional cinnamon clove cloves garlic minced cloves garlic thinly sliced cocoa powder coconut bacon  coconut cream + extra if needed to blend  coconut cream or full‐fat coconut milk coconut cream the thick bit on the top of a refrigerated can coconut flakes coconut milk coconut milk + 1 tsp. apple cider vinegar for the coconut buttermilk coconut oil melted coconut oil melted & cooled coconut oil or soft vegan butter  coconut oil or vegan butter coconut oil to toast the buns  coconut oil  coconut sugar coconut whipped cream optional coconut yoghurt  coconut yoghurt or lightly sweetened whipped coconut cream coffee + orange juice / bloody marys for the ultimate brunch cold water cooked beetroot puree from approx 2 boiled/steamed beetroot cooled pumpkin purée cooled sweet potato purée from approx. 1 roasted sweet potato coriander seeds lightly crushed in a mortar + pestle or food processor corn tortillas  cornstarch crack or two of black pepper finely ground cracked black pepper cumin seeds lightly crushed in a mortar + pestle or food processor dark maple syrup dark soy sauce or tamari (gf if needed) dark vegan chocolate, melted and cooled date‐vanilla almond milk demerera or raw sugar for sprinkling demerera sugar dessicated coconut  dijon mustard dill pickles double concentrated tomato paste, dried hibiscus leaves brewed in 1/2 cup boiling water for 5 minutes dried or fresh lavender buds dried parsley dried puy lentils dried rose petals dried rosemary dried thyme dry white wine dusting of cocoa powder/icing sugar dutch-process cocoa powder enough hazelnut/almond milk to make a thick but runny icing about 1-2 tsp.  espresso powder (optional) extra dessicated coconut extra hazelnut butter extra virgin olive oil extra‐virgin olive oil fennel seeds few cracks black pepper filtered water fine himalayan sea salt + more to taste at the end fine sea salt fine sea salt (+ more to taste at the end) fine sea salt + more to taste fine sea salt and fresh pepper, fine sea salt or to taste fine sea salt to taste finely chopped basil thyme or rosemary would also work well, use about 1 Tbsp finely chopped finely chopped chives finely chopped chives or 1 tsp tarragon for a different + equally delicious hollandaise finely chopped rosemary finely grated zest of 1 orange  firm tofu flaky salt, to sprinkle flaky sea salt flaky sea salt and cracked black pepper flaky sea salt or 1/4 tsp. fine salt flaky sea salt or 1/4 tsp. fine sea salt flaky sea salt or rounded 1/4 tsp fine sea salt flaky sea salt plus extra to sprinkle on the crust flaky sea salt to sprinkle over the top flaky sea salt/vegan parmesan to serve flour flour mixed with about 5–6 tbsp water to create a very thick paste you may need to add more water/flour to achieve the correct consistency fresh black pepper fresh brewed coffee, cooled fresh brewed strong coffee fresh chives fresh lemon juice fresh lemon juice approx 1/2 a lemon fresh orange juice freshly brewed coffee allowed to cool freshly grated nutmeg freshly ground black pepper  freshly ground cardamom / 3 tsp. pre‐ground cardamom full bodied red wine like shiraz or cab sav OR dry white wine if preferred (reduce this amount if you'd like) full fat coconut milk full fat coconut milk canned & room temp full‐fat canned coconut milk garlic garlic clove cut in half garlic clove peeled & one end trimmed garlic cloves, minced garlic powder generous 1/2 cup of the caramel sauce save the rest for serving or for pouring over ice‐cream etc. gf vegan sprinkles, optional good quality coffee beans good quality extra‐virgin olive oil good quality mild extra virgin olive oil good quality olive oil good squeeze of fresh lemon juice good tasting olive oil good tasting, mild extra-virgin olive oil granulated raw sugar grated vegan mozzarella to top + 200g more for between the layers if you'd like it extra cheesy green cardamom pods crushed grind black pepper grinds finely ground black pepper ground cardamom or the seeds of 1 cardamom pod ground to a powder in a mortar & pestle ground ceylon cinnamon ground cinnamon ground cloves ground fennel seed (optional) ground flax mixed with 6 tbsp water & set aside to thicken ground flax or chia seeds mixed with 6 tbsp almond milk/water ground flax seed ground flaxseed preferably golden flax ground ginger handful of arugula/rocket or baby spinach  handful or two rough chopped roasted hazelnuts handful sliced almonds scattered on top himalayan salt himalayan sea salt hot or smoked paprika hot sauce optional hot strong black coffee i used a dark roast with lots of chocolatey nutty flavour hulled tahini ice ice water icing sugar icing sugar i used coconut icing sugar icing sugar to dust icing sugar, sifted instant espresso powder or 1 tsp. instant coffee granules juice of 1 lemon about 2 tbsp juice of 1 lime juice of 1/2 a small lemon or to taste juice of 1/2 lemon juice of 1/2 lime juice of 1/2 small lemon juice of 1/4 of a lime juice of about 1 medium – large lemon or to taste ketchup / tomato sauce  large brown onion, finely diced large brown onion, peeled and cut into 8 large carrot, finely diced large eggplant cut into medium dice large garlic clove, minced large portobello mushrooms stems & gills removed large red onion finely diced large ripe avocado flesh scooped lemon juice lemon juice + more to taste lettuce leaves washed + torn to burger size light brown sugar light muscovado sugar or light brown sugar light soy sauce or tamari (gf if needed) light spelt flour or sub all‐purpose lightly toasted pistachios, chopped liquid from one 400g can of unsalted chickpeas chilled little bowl plant‐based milk for brushing little grating of fresh nutmeg little pinch chili flakes little pinch fine sea salt little pinch ground cloves little pinch ground turmeric optional – for colour little pinch of salt little pinch sea salt little squeeze lemon juice loose leaf black tea leaves loose leaf jasmine tea flowers lots of freshly cracked black pepper (seriously shower the sauce with pepper) macadamia nuts soaked for at least 2 hours in cold water macadamias or another cup of cashews soaked overnight or in boiling hot water for 1–2 hours then rinsed macaroni pasta - I used gf macaroni pasta mandarin curd mandarin juice mandarin zest maple syrup maple syrup or sweetener of choice using granulated sugar will give you a nicer coloured lemon curd, but maple/coconut sugar etc. are less refined, the choice is yours maple syrup1 medium apples, cored and sliced into thick half moons, medium diced pear from approx 1 - 2 beurre bosc pears  medium fuyu persimmons or another non‐astringent variety of persimmon peeled, ends and core removed and flesh cut into medium dice medium garlic cloves minced medium garlic cloves peeled medium leeks trimmed, washed & thinly sliced medium sized garlic cloves peeled & minced medium‐large firm pears such as beurre bosc, peeled, cored & quartered medium‐large ripe avocados flesh cut into large dice meyer lemon juice  miso paste  mixed berries chopped into smaller pieces if large (fresh or frozen, no need to defrost if using frozen) mixed spice mixed spice (or 3/4 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp allspice) natural peanut butter non-astringent (fuyu) persimmon cut into thin half moon slices non-dairy milk (I used oat milk) nutritional yeast  oat/almond/soy milk, of bourbon, of fresh lemon juice of verjus or 1/2 tsp. white wine vinegar & a tiny pinch of sugar olive oil olive oil + more to serve optional: whipped coconut cream and a dusting of cocoa powder or 2 of black pepper or so coconut cream slowly poured in until it's a thick pourable consistency packed almond meal / flour packed basil leaves packed light muscovado sugar or light brown sugar packed pitted Medjool dates soaked for 30 mins in boiling water panko breadcrumbs  paprika peaches about 10 medium peaches or 5 cups once sliced, skins removed & flesh sliced into small wedges peanut oil to fry – enough to fill a large pot halfway with oil about 3 litres pinch fine grain sea salt pinch fine sea salt pinch freshly ground black pepper pinch ground ginger pinch of fine sea salt pinch of turmeric for colour optional pinch sea salt pinch sweet paprika optional – for colour pinch turmeric optional – for colour pistachios finely chopped (optional) pitted medjool dates pitted medjool dates soaked for about an hour to soften plain flour plain flour (or GF plain flour) plant-based milk plus 2 tsp. refined coconut oil you can used unrefined however it will have a more pronounced coconut flavour pomegranate arils from about 1/2 a pomegranate potato starch powdered sugar sifted prepared vegan beef stock (like massel) preserved lemon rind only, rinsed well & finely chopped (roughly 2 tbsp. once chopped) pulp of about 5–6 passionfruit pure maple syrup pure vanilla extract quality olive oil quartered limes raw cacao butter raw cacao powder raw cane sugar* raw cashews raw cashews soaked 4–6 hours raw cashews soaked overnight in cold water or for about 2 hours in boiled water raw cashews soaked overnight in cold water or in boiling hot water for 2 hours raw cashews soaked overnight in water / 2 hours in just boiled water raw caster sugar raw granulated sugar raw granulated sugar I love to use vanilla bean sugar when i can for extra vanilla flavour raw granulated sugar for sprinkling on the top to brûlée raw granulated sugar or a little more if your strawberries aren't very sweet — taste them to check raw granulated sugar or pearl sugar for sprinkling raw granulated sugar to sprinkle the tops raw macadamias or just use more cashews, soaked overnight in cold water or in boiling hot water for 2 hours raw macadamias soaked 4–6 hours raw sugar raw sugar I used demerera raw unsalted cashews raw unsalted cashews, soaked overnight in cold water or for 2–3 hours in boiling hot water raw unsalted cashews, soaked overnight in water red wine vinegar plus more to taste refined coconut oil, melted reserved nougat cheesecake mix reserved pasta cooking water reserved vanilla bean pod from making the buns or 1/2 tsp vanilla bean paste rigatoni rigatoni pasta or gf pasta of choice roasted hazelnut butter*, roasted peanuts raw if needed roughly 10 - 15 grinds of a pepper mill roughly chopped chocolate i used loving earth mylk chocolate roughly chopped dark vegan chocolate 60 – 70% cacao rye flour salt salt and fresh cracked pepper to taste salted roasted peanuts raw if needed scotch whisky sea salt sea salt & cracked black pepper sea salt & pepper to taste sea salt + black pepper sea salt flakes to sprinkle seeds of 1 vanilla bean or 1 tsp vanilla bean paste / 1 tbsp vanilla extract seeds of 1 vanilla bean  seeds of 1 – 2 vanilla beans depending on how vanilla‐beany you want it to taste I like 2 for a strong flavour, or 1 – 2 tsp. vanilla bean paste silken tofu sliced almonds sliced tomatoes slices dill pickle small bunch of coriander / cilantro leaves picked (about 1/2 cup packed) and finely chopped small bunch of fresh parsley including stalks (optional) small bunch of purple basil / regular basil leaves finely sliced (reserve a small handful for the top of the pasta) small figs ends trimmed, thinly sliced small pinch cayenne pepper small pinch chill flakes small pinch chilli flakes (optional) small pinch of fennel seeds small pinch fine sea salt  small‐medium leeks dark green parts removed, white & light green parts washed & thinly sliced smoked paprika  solid chilled coconut oil (chill in the freezer for 10 mins until solid) sourdough baguette sliced thickly (gf baguette/bread if gluten free) soy milk spaghetti / linguine / fettucine use gluten free pasta if gf spaghetti or linguine spaghetti, gf if needed spaghetti, rigatoni or bucatini (gf if needed) spiced rum sprigs rosemary leaves finely chopped (about 3 tsp. once chopped) spring onions ends trimmed, white and green parts finely chopped sprinkle of flaky salt (optional) squeeze of lemon or a dash of red wine vinegar/balsamic stalk tarragon leaves finely chopped (about 1 tsp. chopped) strawberries 2 punnets, tops trimmed, strawberries rinsed and sliced into thick slices (about 2 — 2 1/2 cups sliced) strawberries aboout 400g, hulled & sliced in half or in quarters if large strawberry jam optional sugar sugar if your tomatoes aren't very sweet swiss brown mushrooms, stalks removed, caps thinly sliced tapioca starch the seeds from 1 vanilla pod or 1 tsp vanilla bean paste the syrup from the apple roasting dish the vanilla pod leftover from making the panna cotta thick cut baked or fried potato / sweet potato chips sprinkled with extra rosemary salt & served with the leftover cashew mayo - optional but highly recommended!! thick slices of crusty bread / english muffins i used turkish style bread thinly sliced chives tin of coconut milk / cream chilled for 2 days or so in the fridge (I use nakula brand) tins black beans drained and rinsed well* tins chilled coconut milk / cream leave in the fridge overnight or longer if you can tiny pinch fine sea salt tomato passata turmeric turmeric for colour (optional) turmeric powder unsweetened coconut cream unsweetened coconut yoghurt unsweetened coconut yoghurt i like coyo, room temp unsweetened coconut yoghurt or other plant-based yoghurt unsweetened dutch process cocoa powder unsweetened soy milk or oat milk unsweetened soy or oat milk unwaxed blood oranges washed, very thinly sliced & seeds removed vanilla bean vanilla bean paste vanilla bean paste (or 2 tsp extract) vanilla bean paste / 1 tbsp vanilla extract  vanilla bean paste / seeds of 1 vanilla bean (and the pod, remove before baking) vanilla bean paste or 1 tbsp vanilla extract vanilla bean pod halved and seeds scraped (keep the pod, you'll use the seeds + the pod) vanilla bean pod seeds scraped & pod reserved vanilla bean seeds scraped vanilla bean seeds scraped (keep the pod for infusing the glaze) or 1 tsp vanilla bean paste vanilla bean, seeds vanilla extract vanilla extract or 1 tsp vanilla bean paste vanilla extract or seeds of 1 vanilla bean  vanilla paste vanilla sugar / raw granulated sugar to sprinkle  vegan beef stock cubes (like Massel) vegan butter vegan butter (I use nuttelex buttery) vegan butter (like nuttelex buttery) vegan butter or coconut oil vegan butter, melted, vegan butter/coconut oil vegan fine sugar I used fine raw sugar vegan parmesan vegan parmesan to serve, vegan sausages e.g. Linda McCartney sausages, check they are gf if needed very finely chopped sage very finely ground coffee vodka vodka or other neutral alcohol to keep the ice cream from setting too hard (optional) water well mashed ripe avocado whipped coconut cream  white all‐purpose flour white miso white miso optional – for extra cheesy flavour white miso paste white shiro miso paste white spelt flour white spelt flour, all-purpose, or gf all-purpose flour white wine vinegar whole spelt flour chilled in the freezer for 30 mins worcestershire sauce x 300 g block smoked tofu or regular firm tofu if you are unable to find smoked x 400g can of good quality whole tomatoes x 400ml can coconut cream/milk  x 400ml cans coconut milk you may need to use the other 1/2 a tin to thin the frosting when blending x 400ml tin coconut cream or full‐fat coconut milk if you can't find coconut cream xanthan gum zest & juice of 1 orange zest and juice of 1 orange zest of 1 large lemon zest of 1 large or 2 small unwaxed blood oranges zest of 1 lemon zest of 1 lemon & the juice of 1/2 zest of 1 medium orange zest of 1 small lemon zest of 1 unwaxed orange zest of 1–2 meyer lemons about 1 1/2 tbsp zest of 2–3 meyer lemons about 2 tbsp – 2 tbsp. almond milk – 2 vanilla beans seeds scraped (or 2 tsp. vanilla bean paste) –6 grinds of black pepper