BURGER AND WILD GARLIC PESTO

For the burger:

• 120g (⅞ cup) almonds

• 90g (⅔ cup) pecans

• 1 large carrot, grated

• 1 medium beetroot, grated

• ¼ cup hemp seeds

• 40g (¼ cup) flax seeds

• Handful fresh coriander

• Handful flat leaf parsley

• Juice and zest 1 lemon

• ½ red onion

• 1 clove garlic

• 1 tbsp cold pressed extra virgin olive oil

• 2 tbsp water

For the wild garlic pesto:

• 100g (½ cup) wild garlic

• 50g (½ cup) pine nuts

• 1 tbsp cold pressed extra virgin olive oil

• Juice ½ lemon

• 1 handful fresh basil

• 1 handful fresh flat leaf parsley

1 Finely pulse all the ingredients in a food processer until you have a rough paste that is slightly chunky.

2 Press into rings or form patties by hand.

3 Place in a dehydrator for 2.5 – 3 hours.

4 To make the pesto, place all the ingredients into a food processer and blend together well. This can be stored in an airtight jar in the fridge for 4-5 days.

ENCHILADAS

Serves: 2

• 1 sweetheart cabbage

• 1 yellow pepper

• 1 carrot

• 1 beetroot

• 1 small avocado

• 1-2 spring onions

• 1 carrot

For the mushroom mince:

• 150g (1½ cups) chestnut mushrooms, minced

• 1 tbsp soy sauce

• ½ tsp cumin

• Optional ½ tsp chilli powder

For the raw salsa:

• 2 beef tomatoes – skinned and deseeded

• 1 clove garlic crushed

• Large pinch sea salt

• Juice ½ lemon

• Small bunch fresh coriander

• 4-5 sundried tomatoes – rehydrated in oil and chopped

• 1 small red chilli

For the raw cashew sauce

• 150g (1 cup) raw cashews, soaked

• 1 tbsp nutritional yeast

• Juice ½ lemon

• Small pinch white pepper

• 1 tsp white miso

1 Mix together the mushroom mince and leave to marinade for 1 hour. Drain the liquid from the mushrooms and set aside.

2 Remove the leaves from the cabbage and wash well – set aside. Finely slice the rest of the vegetables.

3 Take a cabbage leaf and put a layer on the mushroom mince down the middle.

4 Top with alternate layers of the sliced vegetables. Roll the leaves and place on a plate.

5 Place the raw salsa ingredients into a high-speed blender and blend until smooth. Set aside. Do the same for the cashew cheese sauce.

6 Spread a layer of the cheese sauce and drizzle the salsa over the rolls to serve.

STIR FRY WITH CRUNCHY NOODLES

Serves: 1

For the marinade:

• 125ml (½ cup) sesame oil

• 2 tbsp tamari soy sauce

• 1 tbsp maple syrup

• 1 clove garlic, finely chopped

• ½ red chilli, finely chopped

• ½ green chilli, finely chopped