1 ripe banana
3/4 cup almond milk, or milk of choice
1/4 teaspoon cinnamon, or to taste
dash of nutmeg, optional
1 teaspoon vanilla extract
coconut oil, for greasing
French or sourdough loaf cut into any size you like, or use any bread you like (6 slices)
pure maple syrup for serving

In flat bottom, shallow medium size bowl mash the banana until creamy and fairly smooth. Add the milk, cinnamon, vanilla and optional nutmeg, mix well.

Heat your skillet or griddle on medium heat. While griddle is heating prepare your bread and gather your serving plates.

Using about 1 teaspoon of coconut oil, grease the griddle/skillet (do this each time you make add a new batch). Dip bread into wet mixture and flip to coat the other side. Place slices on griddle/skillet and cook about 3 minutes on each side, or until golden on both sides. Serve with pure maple syrup. Serves three.



3 pounds cherry tomatoes
4 cloves garlic, peeled
2 tablespoons olive oil
1 tablespoon balsamic vinegar
cups vegetable broth, low sodium
1/2 cup lite coconut milk
1 cup fresh basil
Salt and pepper, to taste

Preheat oven to 400°F.

Toss tomatoes and garlic with olive oil and balsamic vinegar. Spread onto baking sheet and bake for 25 minutes, stirring once.
Carefully, remove tomatoes and garlic from pan and add to a high-speed blender along with vegetable broth, coconut milk, and basil. Pulse on high until soup is smooth. Taste and add salt and pepper as needed.
Add soup to a pan to heat if needed.

Enjoy hot!


350g potato 1 broccoli head
1/2 tsp salt 1/2 tsp pepper
1/4 tsp chili pepper
half white onion finely diced
1/4 cup nutritional yeast

Preheat oven to 220°C and line a baking tray with greaseproof paper. Then fill a saucepan with boiling water and place on a medium heat.
Peel the potato and roughly chop it into 2 inch chunks. Add the potato to the boiling water and boil for 5 minutes.
Meanwhile, trim and discard the broccoli stem (save the stem for a soup) and separate the head into medium-sized florets.
Place the broccoli florets in the saucepan with the potato and boil for a further 2 minutes.
Drain the water from the pan and leave the potato and broccoli to cool.Once cool, grate the potato and finely chop the broccoli, then transfer both to a mixing bowl.
Add the remaining ingredients to the mixing bowl and mix well with your hands until thoroughly combined.
Take a large tbsp of the mixture, squeeze it in your hands to form a ball, then shape it into a cylinder. Repeat and place each broccoli tater tot on the lined baking tray.
Bake in pre-heated oven for 20 minutes.
Leave to cool for 10 minutes before serving with ketchup.


8 ounces uncooked ribbon noodles
tablespoon olive oil
1 yellow onion, chopped
3 tablespoons whole wheat flour, divided
2 cups beefless beef broth or vegetable broth
1 tablespoon soy sauce
1 teaspoon lemon juice
1 teaspoon tomato paste
1 1/2 pounds mushrooms (half Portobello and half White Button mushrooms), cut into large 2-inch chunks
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon salt
1 tablespoon white wine vinegar
1/4 cup vegan sour cream (optional)
10 turns of fresh ground, black pepper
1/4 cup flat-leaf parsley, minced

Cook the noodles per the direction on the package. Under cook them a bit because they will be cooked again once incorporated into the sauce. Drain and set aside.
In a large saucepan, add the olive oil and sauté the onions for 3 minutes over medium heat. Add the flour and cook for 30 seconds, stirring constantly. Gradually add the broth, soy sauce, lemon juice, and tomato paste, while stirring at the same time. Stir until mixture becomes thick and bubbly, about a minute. Add the mushrooms, thyme, sage, and salt. Stir to combine. Cook for 5 minutes, stirring frequently until mushrooms have shrunk in size. Add the vinegar and simmer for 4 more minutes. Add the noodles, sour cream, 1 tablespoon of flour, black pepper, and parsley and cook on low for an additional 5 minutes. Garnish with parsley.

Enjoy it!