Use vegetable

whole wheat spaghetti • sardines packed in olive oil, lightly drained and broken into bite-sized pieces • cannellini beans, drained and rinsed • garlic, minced • extra-virgin olive oil (or use some of the sardine oil) • lemon zest • lemon juice • crushed red pepper flakes (to taste) • Freshly ground black pepper • Reserved pasta cooking water • baby bella mushrooms, halved or quartered • fresh green beans, trimmed •

beetroots - peeled • small apple - peeled • small carrot - peeled • ginger • lemon - juiced • ice • or 48 oz water • . Use coconut water instead of plain water • . Use honey 🍯 or maple 🍁 syrup as sweetener

cream cheese softened • sour cream • fresh spinach leaves • minced garlic • salt • pepper • grated Parmesan cheese • shredded mozzarella cheese divided use • chopped parsley • bread, crackers and vegetables for serving • cooking spray

Onion powder • (divided) Crushed or puréed tomato sauce • Diced tomatoes (with juices) • Tomato paste • (or 1.5 cups cooked rice) Uncooked white rice • Ground beef, pork, or a combination • (optional) Fresh parsley (chopped) • Ground black pepper • (optional) Worcestershire sauce • Green or savoy cabbage • Paprika • Kosher salt •

medium eggplant • medium potatoes • medium daikon • broad beans, if available. (Use string beans as a substitute) • pumpkin or butternut squash • a green cabbage • “Paanch Phoron”, (a Bengali spice blend of mustard, cumin, fennel, fenugreek and back onion seeds) • turmeric powder • Kashmiri red chilli powder(optional) • minced ginger • salt • sugar (or sugar substitute) •

linguine • Shrimp • Sesame oil • medium onion • garlic • chopped ginger • red bell pepper (sliced) • broccoli (use more if you want) • oyster sauce • soy sauce • brown sugar • chopped spring onions for garnish •

Sweet Corn, divided (you can use canned cream corn, which I did) • Oil • sesame oil (optional) Hint* sometimes I add some sesame oil about 1 tsp on top of the olive oil I used • Ginger, minced • Garlic, minced • Carrots, diced • corn kernels (optional for texture) • Spring Onions, chopped, separate white and green parts • Vegetable Broth (I have used chicken broth as well) • Salt, adjust to taste • Black Pepper, to taste (to taste but adjust to your preference) • Sugar, adjust to taste •

bread flour • salt • milk • sugar • active dry yeast • eggs (room temperature) • vanilla extract • avocado oil • softened butter • softened butter • lightly packed light brown sugar • heavy cream •

fresh brussel sprouts, washed, trimmed, and split • sugar • cup-ish vinegar. I used apple cider vinegar • Reserved Bacon fat- I added more when I started searing the sprouts. You can use olive oil instead • Salt, pepper, garlic powder to taste

large White onion (c. 200g) • Frozen peas • Fresh mint • Fresh parsley • Vegetable stock (I use 4 Oxo cubes) • (or 150ml vegan cream) Silken tofu

Califlower • Milk • Cream • Butter • AP Flour • Nutmeg (Optional) • Greated Cheese - I use Cedar Extra Strong

Tomatillos - see pic • medium size Avocados • jalapeños or you can use green chillies • cilantro/coriander • mint leaves (OPTIONAL) • large brown (or yellow) onion • chicken bouillon or seasoning • generous pinch of Salt and pepper or to taste • lime juice • garlic cloves • . Add thickened or heavy cream for a very creamy version • . For a Tangy version, omit Avocado. And it's good on taco •

x 1.5 cm Slices of homemade Bagette - See my recipe • Spray Olive oil • red onion Finely diced • Large tomato Finely Diced • Olive Oil • Balsamic Vinegar • Chopped fresh herbs - I use 3 stems of Sweet Basil (you can use Dried if needed about 1 tsp) • Dried oregano • Salt and black Pepper to taste

Cauliflower, of which 1 pound rosettes to use and 1 pound stems and leaves to save for cauliflower soup • Milk • freshly ground black pepper • Polenta • spicy Guacamole dip • chunky mild Pico de Gallo Salsa • lemon juice • large panseared Tiger shrimp • For the soup: • water • heavy cream • parmesan cheese •

Taro/Yam stems - peeled & cut (pic) • Taro roots - peeled & cubed (pic) • small brown onion (See 📝 NOTES) • bird eye chillies (See 📝 NOTES) • lemongrass - halved & bruised • turmeric powder • chicken bouillon (pic) or to taste • or more, Thai Mints (See 📝NOTES) • tamarind peel - substituted with 1 tbsp lime juice (See 📝 NOTES) • sugar or to taste - optional • . Apart from onion, you can also shallots • . Adjust chillies accordingly. You can add more or less •

red onion - pic. Use half if it's extremely big • garlic • green Serrano or 1 green chili (see pic and read note #1) • culantro (also known as Sawtooth coriander or Mexican Coriander) - see pic & read note #2 • limes - we use key limes • crushed Tomato - pic & read note #3 • tomatoes • sugar • salt • white pepper powder • . Substitute green Serrano with other green chili. Adjust heat to your liking • . We use culantro and cilantro or coriander is a good substitution as that's what others usually use •

small pack of young okra • garlic - crushed • red chillies - crushed & chopped • frankfurters • generous pinch white pepper powder • chicken bouillon to taste • sesame oil • . Use oyster sauce to substitute chicken bouillon • . Add a dash of light soy sauce to compliment oyster sauce • . Use small brown onion. Slice thinly and caramelize them in a pan until translucent before adding garlic, chillies and frankfurts. Caramelized brown onion sweeten any dish

salted butter • Vidalia onion - finely chopped • small carrots -diced to 1/4" pieces • jasmine rice • roasted chicken better than bouillon (can use vegetable to keep this vegetarian) • water

Cream Cheese, softened • Purple Onion, chopped • Water Chestnuts, drained and chopped • Frozen Chopped Broccoli, thawed • Knorrs Vegetable Dip/Soup Mix • Mayo (we use Helmann's) • Sour Cream

garlic, smashed • olive oil • cans chickpeas • canned pumpkin (You’ll need 2 (15.5 oz) cans, but you won’t use all of it!) • freshly squeezed lemon juice, plus more to taste (you’ll need about 2 lemons) • tahini • kosher salt, plus more to taste • pumpkin pie spice (See Step 2 of the recipe, below) • Crackers, pita, and/or vegetables of your choice for serving • Pumpkin seeds, optional, for topping

fresh tomatoes (about 2) stems removed and cut in wedges • red onion cut in wedges • garlic whole, skins removed • Drizzle olive oil • Drizzle balsamic vinegar • Salt to taste • oil (I used basil infused olive oil) • yellow onion sliced • large carrots peeled, rough cut • celery stalks rough cut • can San Marzano tomatoes • homemade chicken stock •

Shredded Mozzarella Cheese • cheese (I use 1 yellow cheese slice and/or 1 pepper jack cheese slice) • Steak tomatoes sliced to your preferred thickness • Mayonnaise • Salt & Pepper • Butter • Bread

andouille sausages, sliced in 1/4” rounds • small yellow onion, diced • cabbage, shredded (I use 1/2 bag of shredded coleslaw with carrots) • crushed red pepper • garlic, minced • apple cider vinegar • butter • small tart apple, cored and diced • large scallion, diced • hot sauce (I use Tiger sauce), plus more for serving to taste

large tomatoes, hollowed out • shallot fine diced • garlic cloves grated • parm • mozzarella cheese, grated • ground chicken • ricotta (homemade is best) • egg • Italian spice blend, or fresh herbs, I used tbsp of basil and parsley, 1 tsp thyme- 1/2 tsp oregano • shredded cheese, I use provolone or a cheese that melts well

long beans/snake beans/yardlong beans (400g) • shallots - roughly chopped • bird eye chilies (adjust to your liking • asian dried anchovies or use dried shrimps • dark soy sauce • OYSTER SAUCE or to taste • sugar • . Replace sugar with sweet soy sauce and adjust the amount of dark soy sauce • . If you don't have dried anchovies or dried shrimps, use diced chicken or you can omit it altogether • . Replace oyster sauce with chicken seasoning powder or chicken bouillon to taste

large pack of ravioli. I use a pack of 4 servings of beef ravioli • butternut pumpkin, cut into 1-2cm cubes • brown onion, diced • passata • dried sage • chili flakes • garlic powder • beef stock cubes • Worcestershire sauce • olive oil • butter • Parmesan cheese •

Black Beauty aubergines, eggplants, one pound each, cut in horizontal slices, 1/2” thick for center pieces, 3/4” thick for end pieces. Makes sixteen tenderloins • large fresh farm eggs, beaten, or use aquafaba as eggwhite • bread crumbs • fresh lime • yellow German Butterball potatoes, half pound each, cut in 1/2” french fries • Spray of olive oil for potato french fries • fresh ripe red Champion Heirloom tomatoes, 1/2” slices, cored • ripe mexican avocado • red onion, thin, 1/8” • sweet red pepper, 1/4” • white pepper per aubergine slice • sprinkle of flaked seasalt per aubergine slice •

each) Philadelphia Cream Cheese, softened • sugar • canned pumpkin • vanilla • ground cinnamon • ground cloves • ground nutmeg • eggs • ready-to-use graham cracker crumb crust (6 oz) • thawed COOL WHIP whipped topping

fresh corn (I used the slightly smaller ones that are pre-peeled) • of a diced red onion • deseeded jalapeños, diced • or 2 Tbs of minced garlic • of a wheel of queso fresco or you can use cotija plus a little more for topping • plain or lime Greek yogurt • mayonnaise • limes, fresh squeezed • chili powder • smoked paprika • sea salt • Black pepper to taste •