Method

Begin by pouring your olive oil into a cast iron pot on medium-high, add finely chopped onion and let it cook down for about 5 mins (onions shouldn’t be frizzled but translucent and soft). Don't forget to season with plenty of black pepper and a large pinch of kosher salt. Make sure you are seasoning at every stage.

When the onions are brown but not completely frizzled, add chopped preserved lemon and let these cook with the onions for a couple of minutes. Add drained beans and nutritional yeast, stir until coated with oil and the onion and lemon mixture. Taste and season again with salt and pepper if required.

Add stock cube to half a cup of hot water and add this to the pot. It should have a brothy/soupy consistency. Allow to simmer for 10 minutes, adding more water or stock if needed.

How you finish this dish depends on your taste or mood on the day. You can drizzle olive oil, scatter chopped parsley, flaky salt, pepper, add a handful of chopped preserved lemons or a dollop of harissa on the side. We suggest doing all of the above and eating it with a crusty white baguette for mopping up the delicious brothy sauce.

Method

To make the zesty breadcrumbs, finely ground stale bread in a mixer or a blender. In a non-stick pan heat 1 tbsp of olive oil, add freshly ground breadcrumbs, flaky salt and freshly ground black pepper. Toast the breadcrumbs until they become brown and crispy. Take off the heat, add lemon zest and mix it in. Transfer into a bowl.

Bring a pot of water to a boil, salt it well and add your pasta of choice. I like to use Orecchiette because the shape reminds me of Brussels sprout leaves. Cook according to instructions but make sure that pasta is still al dente. Drain and reserve around 150 g of pasta water.

Clean Brussels sprouts and shred them as thin as you like. I like to cut the vegetable lengthwise 4 to 5 times. Heat 2 tbsp of olive oil on high heat in a non-stick pan and add one third of shredded Brussels sprouts, ¼ tsp salt and ¼ tsp salt. Don't mix the vegetables too much, we want to char them a bit and crisp them up, but still be careful not to burn them.

After 4 to 5 minutes, when Brussels sprouts are nicely browned, transfer them to a bowl. Cool down the pan a bit before adding 2 tbsp of olive oil and minced garlic. Mix the garlic around to prevent burning. Add the rest of the shredded Brussels sprouts, 1 ¼ salt and ¼ freshly ground black pepper. After a minute add white wine and cover the pan with a lid. Cook for 10 minutes, making sure you mix every couple of minutes. This will soften the vegetables and cook down the wine.

Add cooked pasta, crispy Brussel sprouts from before, reserved pasta water, lemon juice and lemon zest. Mix well, serve with zesty breadcrumbs and chopped chives.

Method

In a stand mixer cream together vegan butter, brown and white sugar and miso. Add flour, baking powder, baking soda and plant milk.

Put the cookie dough in an airtight container and ideally refrigerate it overnight.

Next day, preheat the oven to 180 degrees celsius. Scoop the dough with an ice cream scoop or spoon and roll it into balls (each weighs around 45g). Roll each ball in the mixture of white and black sesame seeds.

Evenly distribute the cookies on a parchment paper lined baking sheet and bake for around 18 minutes. Let them cool down completely.

Method

In a food processor, process everything except for the whole hazelnuts, soy/rice crispies and chocolate until a smooth and sticky dough forms. If it's too dry, add a splash of plant-based milk or water.

Roll into 18 balls (about 20 g each) with a whole hazelnut inside. Transfer to a plate and place it in the fridge.

Meanwhile, melt the chocolate in a double boiler. Mix in the crispies. Cover each ball with the chocolate mix and transfer back to the fridge. Leave until the chocolate is solid. Store in a bag or container in the freezer.

Method

To make the pickled red onions: peel and cut three (more or less depending on size) small red onions in thin slices and add to a glass jar. Combine 200 mL water, 200 mL white vinegar, 2 tablespoons of sugar and a pinch of salt in a small pot and bring to a boil. Turn off the heat when the salt and sugar are dissolved. Pour the hot water over the onions in the jar and close the lid. Store in the fridge to let pickle for a couple of hours before using.

To make the chipotle dressing: add the oil, balsamic vinegar, agave or maple syrp, chipotle peppers, garlic cloves, dried oregano, salt and pepper into a mini food processor or blender. Blend until smooth. Store in an airtight jar in the fridge.

Assemble bowl using ingredients listed and finish with chipotle dressing.