Vegan

penne or elbow macaroni (500 grams) • dry provolone cheese (300 grams) • mortadella (150 grams) • vegan béchamel sauce (1 liter) - see recipe • grated Parmesan cheese (100 grams) • Salt, to taste

aquafaba (about 50 grams) • lemon juice • sugar (about 60 grams) • almond flour (about 190 grams) • sugar (about 30 grams) • almond extract

millet (about 200 grams) • water (about 480 ml) • Mint • Thyme • Rosemary • Oil • Salt • Potato flakes (optional)

flour (about 350 grams) • sugar (about 100 grams)

boiled lentils (about 250 grams) • water (40 ml) • breadcrumbs • Spices to taste (curry, paprika, pepper) • Garlic powder, to taste • Fine salt, to taste • tomato puree (about 350 grams) • Olive oil, • fresh basil leaves • electric blender • skillets • wooden spoon •

Pie crust: • whole wheat flour (about 100 grams) • all-purpose flour (about 150 grams) • light brown sugar (about 140 grams) • sunflower oil (about 40 grams) • unsweetened almond milk (about 80 grams) • baking soda • apple cider vinegar • orange blossom water • Filling: • whole grain farro (about 150 grams) • About 3/4 cup almond milk for cooking the farro (about 200 grams) •

leftover rice salad • small ladle chickpea flour • all-purpose flour • Breadcrumbs, • macadamia nuts • turmeric • Salt, to taste • Oil for frying • Vegan mayonnaise (optional) • Plant-based milk,

As needed, Digestive cookies • silken tofu • pot (6-cup stovetop espresso maker) of coffee • non-dairy whipping cream • brown sugar • Unsweetened cocoa powder • Dark chocolate shavings

lacinato kale (also called dinosaur kale) • to taste mixed nuts • cherry tomatoes • garlic • extra virgin olive oil, to taste • red pepper flakes, to taste • salt, to taste

plant-based cooking cream (200 ml) • tofu (smoked is best) • spaghetti (160 g) • Olive oil • Soy sauce • Smoked paprika • Kala namak black salt • little turmeric • Garlic powder

pasta (about 320 grams) • plant-based cream (about 150 ml) • smoked tofu (about 50 grams) • ground turmeric • Salt • Pepper • Nutritional yeast flakes • Extra virgin olive oil

large zucchini • mixed walnuts and almonds, to be blended (about 50 grams)

chanterelle mushrooms (about 400 grams) • extra virgin olive oil • garlic • fresh parsley • small hot chili pepper • soy sauce • Salt, to taste • vegan melting cheese (about 150 grams) • polenta cornmeal (about 150 grams) • Truffle oil, to taste (optional)

rice flour (150 g) • buckwheat flour (50 g) • cornstarch (20 g) • chickpea flour (30 g) • brown sugar (140 g) • soy milk (200 g) • baking powder (16 g) • apples • unwaxed lemon • cinnamon

cherry tomatoes (400 grams) • onion • carrots • large zucchini • celery stalk • garlic clove • Olive oil, • Fine salt, • Black pepper, • Dried oregano, • bay leaf • Sugar, •

spelt flour (200 grams) • all-purpose flour (100 grams) • baking powder (8 grams) • salt • packed brown sugar (100 grams) • vegetable oil (100 grams) • water (90 grams) • chopped almonds (50 grams) • dark chocolate chips (80 grams)

long eggplants • tomato purée (about 24 ounces/700 grams)

bell peppers • red onion • Juice of 1 lemon • Breadcrumbs, • green olives • Pine nuts, • olive oil • sweet paprika

risotto rice (about 200 grams) • cherry tomatoes (about 180 grams) • garlic clove • tomato paste • Basil pesto, to taste • Salt • Vegetable broth • Olive oil • Nutritional yeast flakes (optional)

"Vegan Crepes" • vegan ricotta (about 125 grams) • spinach, fresh or frozen (about 200 grams) • nutritional yeast flakes (about 10 grams) • generous grating of nutmeg • Salt, to taste • "Soy Ragu"

almonds (100 grams) • cherry tomatoes • small garlic clove • About 30 green olives • arugula (30 grams) • extra virgin olive oil • Salt, to taste • Freshly ground black pepper, to taste • whole wheat penne pasta (500 grams)

green beans (500 g) • small bunch fresh basil • pine nuts (30 g) • crushed ice • Freshly ground black pepper • Extra virgin olive oil • Iodized salt

fresh basil leaves (about 100 grams) • pine nuts (about 40 grams; you can also use walnuts or almonds) • grated Parmesan or Grana Padano cheese (about 100 grams) • grated Pecorino Sardo cheese (about 20 grams) • firm tofu (about 150 grams, if you want to replace the cheeses) • Extra-virgin olive oil, • garlic cloves (optional)

whole wheat flour (about 180 grams) • brown sugar (about 130 grams) • unsweetened cocoa powder (about 30 grams) • almond milk, at room temperature (250 ml) • vegetable oil (80 ml) • extra dark chocolate (about 70 grams) • vanilla baking powder • vial almond extract • Sliced almonds • Chopped almonds

firm tofu • (about 50 grams) mâche (lamb's lettuce) or arugula

whole wheat short pasta (about 140 grams) • medium yellow or white onion, finely chopped

seitan, cut into pieces (120 g) • Dulse seaweed for marinating • soy sauce • olive oil • Dulse seaweed • garlic clove • Parsley stems • Capers • Red pepper flakes • Parsley • white wine (about 60 ml) • nutritional yeast •

whole celery stalk with leaves • old-fashioned oats (about 200 grams) • unsweetened soy milk (about 60 ml) • extra virgin olive oil • turmeric (use 1 teaspoon if you like a stronger flavor) • Salt and pepper, to taste • Sesame seeds,

eggplant • water (150 ml) • chickpea flour (80 grams) • Salt and oil, to taste • Cornmeal,

almond milk (100 ml) • vegetable oil (60 grams) • To taste vanilla • coconut sugar (30 grams) • millet flour (190 grams) • almond meal (95 grams) • coconut sugar (30 grams) • baking powder (4 grams) • To taste berry jam • To taste sliced almonds • chocolate chips (50 grams)