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I developed this recipe this summer when the kitchen I was working in needed to use up a lot of extra cauliflower. Due to our clientele’s dietary needs, it also needed to be low-fat and low-salt and vegan.

Like most soups and stews, this soup tastes even better the next day it also freezes really well. —Savorykitchen

Directions

1. Heat a large saucepan or stockpot over medium-high heat and add the oil and vegetables. Saute the vegetables until softened and brown. Add the curry powder and cayenne and saute for three more minutes or until fragrant.
   
2. Add the diced tomatoes and enough water to the pan to nearly cover the vegetables. Cover the pan and simmer until vegetables are soft.
   
3. Puree the soup in a blender or with an immersion stick blender until the soup is smooth. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped cilantro, a drizzle of cream, and/or a wedge of lime.
   

Directions

1. Preheat oven to 400F/200C.
2. Soak dates in water while preparing rest.
3. Mix together flour, almond flour, baking powder and soda, cinnamon and nutmeg. Add the zucchini.
4. Melt the coconut oil in a small pan and add the chocolate, stir until melted. Allow to cool slightly.
5. Blend the dates and water together so smooth. Add the flaxseed meal and mix.
6. Add the coconut oil/chocolate mix to the dates along with the honey and mix well. Add this mixture to the dry ingredients and zucchini and mix so combined without overmixing.
7. Put into muffin or mini muffin tray and bake approx 12 min for mini muffin size, around 20 min for larger until a skewer tested in the middle comes out clean.

My grandma always made traditional sweet potatoes Anna on Thanksgiving with tablespoons upon tablespoons of butter. I loved it as a kid, and I still love the dish now. This is my twist on her classic recipe.

It can easily be made vegan by substituting additional olive oil for butter. —thebunalsorises

Directions

1. Preheat oven to 425 degrees. Place sweet potatoes in a large bowl.
2. Melt the butter with olive oil and honey in a medium-sized sauce pan over medium heat, whisking until combined. Add harissa, meyer lemon zest, cumin, coriander, and cinnamon. Continue whisking until all ingredients are warmed through and well incorporated.
3. Pour mixture over sweet potato slices and mix until combined. Season with salt and pepper.
4. In a small casserole dish or round pie plate, layer the potatoes in a spiral, overlapping slightly at the edges until all the slices are used up. Drizzle any excess sauce over the top of the dish.
5. Drizzle top with more honey and sprinkle with a dash of extra cinnamon, if desired. Cover tightly with tinfoil and bake, 30 minutes. Uncover dish and bake an additional 20 minutes, or until a knife can easily pierce through the center. If the top is getting too brown, recover with tinfoil. Garnish with cilantro.

Directions

1. Preheat oven 350 degrees F and line an 8×8 square baking dish with parchment paper.
2. In a large bowl, combine almond flour, coconut flour, coconut sugar, salt and baking soda. I combined mine with a fork to breakup any clumps of flour.
3. Add the maple syrup and coconut oil to the flour mixture. It will be sticky, somewhat runny mixture.
4. Place the mixture in the prepared baking dish, pressing it evenly throughout the pan with your hand. Bake 15-18 minutes until golden brown.
5. Remove from the oven and let the mixture cool completely about 1 hour.
6. To a small saucepan, add almond milk and bring to a boil. Once boiling, add cocoa powder and chocolate and reduce to medium-low. Stir continuously for 10-12 minutes until a thick chocolatey mixture appears. The chocolate should be a little runny like a glaze. If it is too runny, add a little extra cocoa powder to thicken.
7. Pour the chocolate mixture over the crust, spreading evenly throughout with a baking spatula.
8. Arrange berries on the top of the chocolate, pressing slightly into the chocolate.
9. Place the bars in the freezer 2-3 hours until set. Then cut into 16 bars.
10. Store bars in the freezer until gone. They will go quickly!

Directions

1. Using food processor or knife finely chop onion, green chilli, ginger, garlic cloves, capsicum and tomatoes.
2. Cut the tofu into small cubes.
3. Heat oil in non stick pan. add cumin seeds, turmeric powder and hing and saute for few seconds.
4. Add the chopped onion, garlic, green chilli, ginger, salt to taste and saute till onion becomes light in color for about 2 to 3 minutes.
5. Now add the capsicum, green peas and the tomatoes and saute till tomatoes become soft. Add the red chilli powder as per your taste and mix well.
6. Now add the tofu and lemon juice and saute it for about 2 to 3 minutes. Tofu Bhurji is now ready. Serve it hot with any bread and enjoy.
   

Directions

1. Whiz all the ingredients together in a food processor until well combined, smooth and creamy. The batter should be a bit less dense than a cookie batter, but not runny.
2. Poor batter into a parchment paper lined oven-safe dish and bake for about 30 minutes on 180 C (356 F).
3. Remove from oven and let cool 1 hour before slicing. It will seem a bit undercooked when you take it out from the oven, but that’s just because it needs time to set and firm up. 30 minutes in the oven is more than enough, any longer and it might harden too much much once cooled.