The sun-dried tomato pesto:
1 cup sun-dried tomatoes
3⁄4 cup roasted unsalted almonds
1 lemon, juiced
1 bunch fresh parsley
S & P to season
1-2 tbsp olive oil if needed
The pickled cabbage:
1⁄4 head red cabbage, shredded
1 cup apple cider vinegar
2 cup water
2 tsp salt
1 tsp sugar
1 tsp coriander seeds
1⁄2 tsp fennel seeds
1-2 whole star anise
Other ingredients:
4 ciabatta buns or your choice of bread
2 carrot, peeled into ribbons
2 avocado, sliced
Few lettuce leaves
Ingredients:
300 g pasta, cooked
300 g chicken strips
1 jumbo avocado, cubed
1 T fresh lemon juice
1 T miso
1 T soy sauce
1 T mirin
1 T honey
The chickpea omelette:
1 block (300g) silken tofu
1 cup chickpea flour
¼ cup nutritional yeast
150ml plant-based milk
1 tbsp apple cider vinegar
2 tsp cornstarch
2 tsp baking powder
2 tsp garlic powder
2 tsp ground turmeric
2 tsp smoked paprika
1 tsp ground cumin
S & P to taste
The filling & topping:
100g baby spinach
300g white button mushrooms, sliced
1 red onion, thinly sliced
2 avocado, sliced
Fresh microgreens
S & P to taste
Oil for cooking
The sweet potato:
2 medium-sized orange sweet potatoes, peeled and cubed
1 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
1 tsp oregano
½ tsp cayenne pepper
S & P to taste
The scrambled tofu:
450g firm tofu
1 spring onion, thinly sliced
1 tsp ground turmeric
½ tsp smoked paprika
S & P to taste
Half a lemon, juiced
Oil for cooking
The burrito:
4 flour tortillas
2 avocados, sliced
1 red onion, thinly sliced
2 tomatoes, thinly sliced
100g spinach or your choice of leafy greens
Chili sauce (optional) or your choice of sauce
