Recipe Index

1 (15 oz) can chickpeas (garbanzo beans), drained & rinsed (reserve liquid) 1 bay leaf 1 can (14 oz) crushed tomatoes 1 clove garlic 1 cup almond flour 1 cup dried lentils, rinsed and drained 1 cup ginger ale or lemon-lime soda 1 cup orange slices 1 cup pineapple chunks (fresh or canned) 1 cup raw almonds, soaked overnight and peeled 1 fresh lemon 1 glass of water 1 large onion, finely chopped 1 medium carrot, peeled and grated 1 medium onion, finely chopped 1 small garlic clove, minced 1 tablespoon balsamic vinegar 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 tablespoon of chia seeds 1 tablespoon soy sauce or tamari 1 tbsp vinegar (apple cider or white vinegar) or lemon juice 1 teaspoon dried thyme 1 tomato, diced (or 2 tbsp tomato paste) 1 tsp ground allspice 1 tsp ground cinnamon 1 tsp sugar (optional, to balance acidity) 1/2 small cabbage, shredded 1/4 cup butter (or plant-based alternative) 1/4 cup fresh lime juice 1/4 cup grated Parmesan cheese (optional for a vegetarian, not vegan version) 1/4 cup water 1/4 tsp nutmeg 2 cloves garlic, minced 2 cups milk (can use plant-based) 2 cups orange juice 2 large eggplants, sliced into 1/4-inch rounds 2 medium beets, peeled and grated 2 medium potatoes, peeled and diced 2 tbsp extra virgin olive oil (plus more for drizzling) 2 tbsp tahini 2 tbsp tomato paste 2 tbsp vegetable oil (or olive oil) 2-3 tbsp Moroccan harissa paste (adjust for spice preference) 2-3 tbsp lemon juice (freshly squeezed) 2-3 tbsp reserved chickpea liquid (aquafaba) or water (for consistency) 3 cloves garlic, minced 3 large potatoes, peeled and sliced into 1/4 inch rounds 4 cups pineapple juice 4 large yellow onions, thinly sliced 4 tablespoons olive oil 4 tbsp flour 4 tbsp olive oil 6 cups vegetable broth 8 cups (2 litres) vegetable broth (or water) A pinch of salt Chopped parsley or cilantro Drizzle of olive oil Extra harissa swirl Fresh dill and parsley, chopped Fresh mint leaves for garnish (optional) Ice cubes Optional: Chaat masala for extra tang (sprinkle at the end) Optional: Honey or stevia for sweetness Salt and black pepper to taste Salt and pepper to taste Salt, to taste Toasted sesame seeds Vegan sour cream (or coconut yoghurt for a creamy topping) chilli powder cooked chickpeas (canned or dried) coriander powder cup finely chopped apples cup maple syrup cup of coconut oil, melted garam masala ground cumin salt teaspoon baking powder teaspoon cinnamon (optional) teaspoon vanilla extract turmeric powder vegetable oil ½ tsp ground cumin ½ tsp salt (to taste) ½ tsp smoked paprika (plus extra for garnish)