creamy garlic & mushroom pasta (serves 2-3) -8 oz dry pasta -1 onion, diced -3 cloves garlic, minced -8 oz (227 g) mushrooms, sliced -1 tsp each: dried thyme, italian spices, black pepper -1/2 tsp salt -2-3 tbsp nutritional yeast -1 tbsp Dijon mustard -1 cup (240 ml) dairy-free cream (soy, oat, cashew, or sour cream) Cook pasta according to package instructions; drain and set aside. Meanwhile, heat a skillet with oil and saute the onion and garlic for 5 minutes. Add in mushrooms, spices, and nutritional yeast. Incorporate well and cook until mushrooms are soft, then stir in Dijon mustard and cream. Mix in pasta and season with salt & lemon juice to taste before serving. .

Mung bean cakes (yields 9-10) -200g split mung beans -600g water -50g pure cane sugar (use up to 80g for more sweetness) -50g neutral oil, such as grapeseed -10g lilac taro powder (@suncorefoods) The night before: thoroughly rinse the split mung beans, and soak them in water for 8+ hours or overnight. Drain the mung beans and place them into a clean, heat-safe bowl. Place a steamer rack into a large pot and pour in the water. Place the bowl of mung beans onto the steamer rack, then cover the pot. Bring the water to a boil over high heat, then reduce the heat to medium and steam for 40 minutes. (Alternatively, use the 'Steam' option in an Instant Pot for 12 minutes.) The mung beans are done when you can easily mush them with your fingers. Mash the mung beans into a smooth paste and transfer to a skillet along with the sugar and oil. Using a spatula, stir and fry the mixture over medium-low heat for 5-10 minutes, or until the paste easily sticks together. Remove from heat. For color: add taro powder to 2/3 of the mixture. Let the mixture cool, then divide it into 50-gram pieces. Place each piece into a mooncake mold and press into mooncakes. Enjoy!

for an 18cm pan): CRUST: -1 1/2 cup rolled oats -1/2 cup desiccated coconut -2 tbsp cocoa powder -3 tbsp maple syrup -1/4 cup nut butter FILLING: -1 cup full-fat coconut milk -1/2 cup plant-based milk of your choice -1/3 cup maple syrup -1 tsp vanilla extract -juice and zest of 1 lemon; adjust to taste -1 tbsp cornstarch -2 tsp agar-agar -optional coloring: turmeric powder In a food processor, blend the crust ingredients into a sticky, sand-like mixture. Transfer to a greased tart pan and press into the edges, then set aside to chill. In a pot on medium-low heat, combine the milks and bring to a simmer while stirring. Mix in remaining filling ingredients, then turn off the heat and whisk until well-combined. Let the mixture cool for 7-8 minutes, then pour it into the prepared tart crust. Place the tart in the fridge to set for 3+ hours before serving.

1/2 cup chia seeds -2 tbsp cocoa powder -2 tbsp nut/seed butter -2 servings vegan chocolate protein powder -1 1/2 cups plant-based milk -sweetener, to taste Combine all the above ingredients in a large jar/bowl and place in the fridge for 4 hours to set. After the first hour, stir the mixture to distribute the chia seeds evenly. Stir well before serving and enjoy! TO SERVE: fruit, nuts, seeds, or other toppings of your choice