Pannelet Cookies with Sweet Potato and Coconut

Ingredients

  • 1 cup (8 ounces) mashed or puréed baked orange-fleshed yam (see Cooks’ Note), such as jewel or garnet
  • 2 cups (6 ounces) unsweetened dried shredded coconut, toasted (see Cooks’ Note)
  • 1 1/3 cups (9.3 ounces) sugar
  • 2 large egg whites
  • 3/8 teaspoon salt
  • 1 teaspoon finely grated lemon zest
  • 1 cup (5 ounces) whole almonds, with or without skin
  • Sugar or Cardamom Sugar (see below) or turbinado sugar for rolling
Special Equipment
  • Cookie sheets, lined with parchment paper or greased; food processor

Grilled Tofu with Chimichurri

Ingredients

  • 2 14-ounce packages extra-firm tofu, drained, sliced into 8 pieces each
  • 1 teaspoon cumin seeds
  • 1 cup (packed) fresh parsley leaves
  • ½ cup (packed) fresh cilantro leaves
  • 2 tablespoons fresh oregano leaves
  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
  • Kosher salt, freshly ground pepper
  • Vegetable oil (for grill)
  • 1 Fresno chile, thinly sliced
  • Flaky sea salt

Roasted Veg with Nutritional Yeast

Ingredients

  • 2 small heads of broccoli, cut into florets with some stalk attached, or 1 medium acorn squash, seeds removed, cut into ½-inch slices
  • 2 tablespoons virgin coconut oil, warmed to liquefy if needed
  • Kosher salt, freshly ground pepper
  • 2 tablespoons nutritional yeast

Directions

  1. Preheat oven to 425°.
  2. Toss vegetables with oil on a rimmed baking sheet to coat; season with salt and pepper. Roast until deep golden brown and tender, 20–25 minutes.
  3. Let cool slightly, then toss with nutritional yeast.

Pumpkin Pie French Toast

Ingredients

  • 3 large eggs
  • 1/2 cup half-and-half cream
  • 1/4 cup canned pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 cup finely chopped walnuts
  • 8 slices day-old bread

Directions

  1. Heat a lightly oiled skillet over medium heat.
  2. Whisk eggs, half and half, pumpkin, cinnamon, vanilla extract, pumpkin pie spice, and walnuts together in a bowl. Soak one slice of bread at a time in the pumpkin mixture, then place in the prepared skilled. Repeat with the remaining slices of bread. Stir the pumpkin mixture between dips to keep the walnuts from settling. Cook the bread until golden brown, about 3 minutes on each side.

New Avocado Toast

Ingredients

  • Cucumber
  • Fresh lime juice
  • Crushed red pepper flakes
  • Salt and pepper
  • Sourdough bread
  • Tahini
  • Avocado
  • Olive oil

Directions

  1. Season thinly sliced cucumber with fresh lime juice, crushed red pepper flakes, salt, and pepper. Spread toasted sourdough bread with tahini and top with smashed avocado; season with salt and pepper. Top with cucumber and a drizzle of olive oil.

Tomato-Peach Salad with Tofu Cream

Ingredients

  • 8 ounces silken tofu
  • 4 tablespoons Sherry vinegar, divided
  • 4 tablespoons olive oil, divided
  • 2 tablespoons soy sauce, divided
  • Kosher salt and freshly ground black pepper
  • 3 medium heirloom tomatoes, cut into 1-inch wedges
  • 1 pint cherry tomatoes, halved
  • 2 medium peaches, cut into ½-inch wedges
  • ½ small red onion, thinly sliced
  • ½ cup fresh corn kernels (from 1 medium ear)
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh chervil, plus sprigs for serving
  • 3 slices thick grilled or toasted country-style bread, cut lengthwise into wide strips

Mac & Cheese on Toast

Ingredients

For the Toast
  • 1 Homemade White Loaf
For the Mac & Cheese
  • 50g Butter
  • 45g Plain White Flour
  • 1 litre Milk (Semi-Skimmed)
  • 500g Dried Macaroni Pasta
  • 150g Mature Cheddar Cheese
  • 100g Parmesan Cheese (grated)
  • 1 tsp Mustard

Directions

  1. Begin by boiling a large pan of salted water for your pasta.
  2. In a seperate saucepan heat your butter on a low temperature then gradually add your flour. Stir continuously slowly increasing the heat until you form a paste (roux)
  3. Preheat your oven to 220ºC/425ºF/Gas Mark 7.
  4. Add the macaroni to the boiling water and cook for the time specified on your pasta pack. Once the pasta is fully cooked, drain and add to the saucepan with your sauce in it.
  5. Turn the heat off of the saucepan and stir in the pasta and teaspoon of mustard so that it is fully coated in the sauce. Add the grated cheeses and continue to stir until the cheese begins to melt and become stringy. A wetter consistency is better for your sauce at this stage as it will thicken when baked so a splash of milk if needed can help loosen.
  6. Pour your pasta and sauce into a ceramic dish and bake in the oven for 30 minutes.
  7. When the pasta is almost baked, begin to slice and toast your bread under a grill. If you like you can butter then insides of the toast and once the pasta is done, spoon generous helpings on to your toast, sandwiching two slices together. For an extra cheesey indulgence you can also add some fresh chunks of mozzarella cheese on top for that gooey stringy effect when you slice and seperate the pieces of toast.
  8. For an added touch, why not experiment with other additions in your Mac n Cheese such as bacon or a pinch of chilli powder.