Vegetarian

fresh cannelloni noodles • eggplants • ball fresh mozzarella and some smoked scamorza cheese • Day-old bread • egg, salt, pepper, Parmesan cheese, basil • Tomato purée

For the coconut milk cream: • rice flour (25 grams) • sugar (60 grams) • coconut milk (450 ml) • For assembling the tiramisu: • chocolate cookies (plus 4 more for garnish) • cereal • coconut milk (1 glass) • heaping tablespoons Nesquik

For the Crust • pitted dates (about 220 grams) • almonds (about 120 grams) • pecans (about 120 grams) • salt • For the Vegan Coffee Panna Cotta • cashews, soaked (about 130 grams) • soy or coconut milk (about 150 grams) • agave syrup (about 60 grams) • vanilla bean • brewed coffee (about 40 grams) • salt •

all-purpose flour (about 200 grams) • finely chopped almonds (about 100 grams) • vegetable oil (about 50 ml) • plus 1 tablespoon water (about 100 ml) • grated carrots (about 200 grams) • Juice and grated zest of 1 lemon and 1 orange • sugar (about 100 grams) • baking powder (about 2 1/2 teaspoons or 16 grams)

textured soy protein (about 80 grams; it will expand as it cooks) • large red onion, roughly chopped

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)

polenta (250 grams) • water (1 liter) • oil • Salt • bell peppers • eggplants • zucchini • About 10 fresh mint leaves • fresh parsley • About 10 fresh basil leaves • capers in vinegar • Olive oil, •

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)

bell peppers • potatoes • zucchini • onion • Olive oil, • Salt, • ricotta cheese (100 grams) • mozzarella cheese • grated Parmesan cheese