A savoury and wholesome dinner, perfect for cold nights. Recipe  Roast 2 small sweet potatoes (cut into bite-sized cubes), 1 head of garlic (top sliced off), 1 beefsteak tomato and 1/2 red onion (chopped) after tossing them in olive oil and S+P on a sheet pan at 425 F until tender. In a large skillet, heat 2 tbsp olive oil then add 1 heaping tsp minced ginger + 1/2 tsp minced Serrano pepper and cook them a couple minutes until fragrant. Then whisk in 1 can coconut milk, 5 tbsp organic creamy peanut butter(the kind that you have to mix before scooping because the oil floats to the top!), 3-4 tsp mild curry powder, lime juice and salt and pepper to taste. Bring that to a boil and then simmer for a few minutes until thickened then add 1/2 cup + vegetable broth for thinning. Let that simmer on low until your veggies are done roasting, then whisk in the roasted garlic (squeeze the bulbs out of the head and smash them right on the baking sheet before whisking in), tomato (after cutting into bite-sized pieces), red onion, sweet potato, and some fried tofu. Garnish with cilantro and more lime juice and salt to taste!

This pasta with veggie crumbles can be very addicting! The crumbles added depth of flavour and extra texture that is a delight in every bite. Don't forget about that homemade vegan parmesan! It is made from one of the healthiest nuts in the world - Brazil nuts! INGREDIENTS * PASTA * 1 package angel hair pasta * 3 cups spinach * 1 cup mushroom walnut veggie crumbles (recipe below) * ½ cup basil leaves, loosely packed * ½ cup silken tofu * ¼ cup water * 1 tbsp nutritional yeast * 1 tbsp lemon juice * 1 tbsp hemp seeds * 1 tsp garlic powder * 1 tsp sea salt * VEGGIE CRUMBLES * 1 cup black beans * ½ cup baby bella mushrooms, finely chopped * 1 small onion, finely chopped * 1 garlic clove, minced * 1 chipotle pepper + 1 tbsp adobo * ⅓ cup walnuts * 1 tsp avocado oil * 1 tsp salt * ¾ cup breadcrumbs * BRAZIL NUT PARMESAN * 3 Brazil nuts, grated * 1 tbsp nutritional yeast * ½ tsp sea salt METHOD * PASTA 1. In a food processor combine together all ingredients except the pasta, spinach and veggie crumbles. Pulse till smooth and creamy. 2. Transfer sauce to a pot and heat for 1 min then stir in the pasta, spinach and veggie crumbles and cook until spinach shrinks, 2-3 mins. 3. Remove from heat, top with Brazil nut parmesan and enjoy! * VEGGIE CRUMBLES 1. Preheat the oven to 400°F and line a sheet pan with parchment paper. 2. Heat up the avocado oil and once hot add the onions and mushrooms and saute 5 mins, until no moisture from the mushrooms remains then add the garlic and salt and cook for 1 min. Remove from heat. 3. Combine together the sauteed mushrooms, onion and garlic with the rest of the ingredients in a food processor and pulse a few times. Don't over process, the mixture should be coarse but should easily hold together when pressed. 4. Transfer mix to the sheet pan and bake 30-40 mins or until golden and crispy. Enjoy! * BRAZIL NUT PARMESAN 1. Combine everything together and sprinkle on any and everything. Enjoy!

Recipe at simple swaps : https://veganbowls.com/pages/simpleswaps

Ingredients 1 large head of cauliflower, leaves trimmed, with the core intact, cut into 1 inch slices, you will get about 3 slices of cauliflower 1/2 cup pizza sauce, you can substitute with marinara sauce 2 tsp Italian seasoning 1/2 cup dairy-free cheese 1/2 tsp avocado oil salt and pepper, to taste fresh basil, ganish Method: Preheat your oven to 400 degrees F. Line a large baking sheet with parchment paper. Place the cauliflower "steaks" out evenly on your pan. Drizzle with oil, salt, and pepper. Bake for 25 minutes. Take the cauliflower out of the oven and spread the pizza sauce on each piece. Sprinkle with Italian seasoning and cheese. Bake for an additional 10 minutes until the cheese melted and the cauliflower is fork tender. Garnish with fresh herbs like basil. If some of the cauliflower pieces break off, save them and cook them according to the directions. They still will be tasty, they just wont be in "steak" forms.