Simple, delectable dishes that are both vegan and gluten-free

GF Choc Granola:
2 cups quinoa flakes
1 cup cashews
2/3 cup sunflower seeds
1 tbsp. pumpkin seeds
1/4 cup sesame seeds
1/4 cup chia seeds
1/2 cup almond meal
3 tbsp. cacao powder
1 tbsp. maca powder
3 tbsp. maple syrup
3/4 cup peanut butter
3 tbsp. coconut oil
Baked at 180 degrees Celsius for 20 minutes, turning once

Creamy sundried tomato pasta sauce (serves 3–4):
3/4 cup cashews, soaked for 1 hour
15 sundried tomato halves
1 tsp. smoked paprika
1 teaspoon onion powder
1/2 teaspoon salt
1/4 cup nutritional yeast
juice of 1/2 a lemon
1 clove of garlic
1 + 1/4 cups water
Blended in Vitamix until smooth

Nachos (Serves 2):
Nachos served with corn chips, charred corn, store-bought salsa and spring onions
Cashew Cheese Sauce:
1 cup cashews, soaked for 1 hour
1 cup water
juice of 1/2 a lemon
1 garlic clove
1 teaspoon onion powder
1/4 teaspoon salt
1/2 cup nutritional yeast
Blended in Vitamix until smooth

Guacamole:
1 avocado
juice of 1/2 a lemon
1/2 teaspoon salt
Mashed until desired consistency

Smokey Black Beans:
1 can black beans, rinsed
1/2 teaspoon salt
1 teaspoon onion powder
2 tsp. smoked paprika
3 tsp. liquid smoke
1 tablespoon olive oil
Fried for 5–10 minutes

Cauliflower and Butter Bean Curry (serves 2–3):
1 head cauliflower, cut into florets
2 sprigs spring onion, chopped finely
1 tsp. coconut oil
1/2 cup water
1 tbsp. vegeta (veggie stock)
1/2 tbsp. yellow curry powder
400 400ml coconut cream
1 tbsp. tomato paste
1 tsp. salt
1 can butter beans, drained
large handful of spinach
Fry spring onions in a large saucepan in coconut oil. Add all ingredients (except spinach) to a large saucepan and cook for 20 minutes. Add spinach at the end and cook for another 5 minutes. Serve with rice and coconut yoghurt.

Smokey Black Bean Chilli (serves 2):
1 sprig spring onion, chopped finely
3 cloves of garlic
1 teaspoon olive oil
1/2 tsp. chilli flakes
3 tsp. liquid smoke
1 can black beans, washed
1 cup passata
1 tsp. salt
1/2 tsp. cumin
Cook all ingredients over medium heat in a large saucepan for 10–15 minutes. Serve with rice and fresh coriander.

Pancakes (makes 6-7 pancakes):
1 cup buckwheat flour
1/3 cup almond meal
1 cup soy milk
1 tbsp. apple cider vinegar
1/2 tsp. vanilla
a pinch of salt
1/4 cup maple
1/2 teaspoon baking soda
Blend well in a vitamix; add chocolate chips if desired.

Cookies (makes 8–12 cookies, dependent on size):
1/2 cup vegan butter
1 tsp. vanilla
3/4 cup brown sugar
1/2 tbsp flaxmeal + 3 tbsp water (1 flax egg)
1 cup buckwheat flour
1/4 cup almond meal
1/2 cup cocoa powder
1 teaspoon baking soda
a pinch of salt
70g vegan white chocolate
Mix butter, vanilla, sugar, and flax egg together until well combined. Add buckwheat flour, almond meal, cocoa powder, baking soda, and salt, and mix well. Add white chocolate and mix lightly. Roll into balls and bake on a lined baking tray for 20 minutes at 190 degrees Celsius.

Herby Avo Smash (serves 2):
1 avocado
juice of 1/2 a lemon
a pinch of pink salt
1/2 cup peas
1 tsp. dill
small handful of parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion powder