Vegan In Styles

thai sticky rice (washed) • shredded coconuts (steam if they are frozen) • reduced fat coconut milk • filtered water • sesame seeds • sea salt

serving flat rice noodle (cooked) • For Gravy • garlic (finely chopped) • large onions (finely chopped) • paprika • turmeric powder • coconut milk • defatted soy chunks (soaked in the water overnight) • chickpea flour (mix well with 4 tablespoons of water) • For Garnish • cilantro (chopped) • lemon (sliced) •

Dry Ingredients • chickpea flour or gram flour • tumeric • himalayan salt (sea salt) • Wet Ingredient • filtered water

Wet Ingredients • bananas • date soaked in the water • plant-based milk (I used hazelnut milk) • vanilla extract • Dry Ingredients • oat flour • baking powder • cinnamon powder • Topping • banana cut into half

vegetable stock from Tesco • red miso paste (can use any miso) • serving rice vermicelli (I used MaMa brand) • Tofu cut into small pieces • Bok choy, shedded carrots (You can add more vege as you like) • Spring onion (optional) (for garnish)

oat flour (gluten-free) • large baked sweet potato • cacao powder • dates • agave syrup (can replace with maple or date syrup) • vanilla extract (for frosting) • peanut butter (for frosting) • water

flat rice noodle • chickpea flour (mix well with 1/4 cup water) • coconut milk • defatted soy chunks from Holland & Barrett (soaked in the water) • large onion chopped • garlic chopped • tumeric (spice) • paprika (spice) • cayenne pepper (spice) • small onions peeled (optional) • lemon cut into wedges (for garnish) • chopped cilantro (for garnish) •