Jackfruit pocket pies

1. Peal and dice the onion and garlic. Wash the mushrooms and cut them into very thin slices.
2. Heat the olive oil in a large pan and sauté the onion and garlic for 3 minutes. Then add the mushrooms and cook on medium heat for about 10 minutes, until they have released all their water. Deglaze with the tamari sauce.
3. When all the liquid is absorbed, add the thyme, chopped lemongrass, ginger, salt, pulled jackfruit and crumbled chestnuts. Stir and cook for 5 minutes more. Finally add the almond cream and give a good stir.
4. Preheat the oven to 400F and line a baking tray with baking paper.
5. Roll out the puff pastry on a piece of parchment paper. Using a form, cut out 4 circles of about 5 inches in diameter. Place the circle on the lined baking tray. Garnish the puff pastry circles with the jackfruit preparation and fold them in half to form pockets. Seal the pockets by humidifying the edges.
6. Brush with plant based milk and bake for 15 minutes until beautifully golden. 

Wild rice pecan and cranberry stuffing

1. Rinse the rice in a fine mesh under running water to remove excess starch.
2. Place the rice with 3 cups of water and a pinch of salt in a saucepan. Put the lid on and bring to a boil. Turn the heat down just enough to maintain a steady boil and cook for 35-40 minutes.
3. Drain excess cooking water and return the rice to the pot. Cover with the lid and let the rice rest off the heat while you prepare the seasoning. 
4. Peel and finely dice the onion, garlic and celery stalks.
5. Heat the olive oil in a large pan and sauté the onion and celery for 5 minutes over medium heat. Then add garlic, sage, thyme, pepper and salt and cook for 5 minutes. 
6. Finally add the cooked rice with a bit of water, stir and cook for 5 minutes more. If the mixture becomes too dry, don’t hesitate to add a little more water.
7. Off the heat, stir in the pecans, cranberries and the apple finely diced. Keep warm.

Cinnamon and maple roasted squash

1. Preheat the oven to 400F and line a baking tray with baking paper.
2. Rinse the squash under running water, and dry it. Cut the in half, scoop out the seeds and cut the squash into thin wedges. 
3. In a small bowl, mix the olive oil, maple syrup, cinnamon, nutmeg, salt and toss the squash with this preparation.
4. Arrange squash wedges in a single layer on the lined baking tray and roast for 15 minutes. Flip and roast for 15 minutes more on the other side, until golden and tender.

Orange Tahini roasted Brussels sprouts

1. Preheat the oven to 400F and line a baking tray with baking paper.
2. Wash and dry the Brussels sprouts, cut off the ends and remove the damaged leaves.
3. Cut the Brussels sprouts in half and spread them out in an even layer, cut-side-down, on the baking sheet. Drizzle with olive oil and bake for 15 minutes.  
4. Meanwhile, in a small bowl, combine the orange juice, maple syrup, tahini, tamari, salt and mix. Once the Brussels sprouts are roasted, remove from oven, drizzle with the dressing and toss until they are evenly coated. Return to oven for 5 minutes more until crisp on the outside and fork-tender.
5. Meanwhile, roast the almonds. Heat a non-stick dry skillet over medium heat. Once hot, add the silvered almonds and cook for 3-4 minutes, stirring often to avoid burning, until fragrant and golden. Allow to cool down.
6. Serve the Brussels sprouts with roasted almonds, extra salt and pepper.

Sautéed Potato wedges

1. Wash the potatoes under water and keep the skin. Cut them in half lengthways, then cut each half in half lengthways, then once again to form 8 wedges with each potato. 
2. Place the potato wedges in a large bowl filled up with water and soak for 30 minutes to help remove excess starch. Rinse thoroughly and dry the wedges.
3. Heat the olive oil in a large non-sticky skillet over medium heat. Add the potato wedges in a single layer, not too tightly packed, thyme and salt, and cook for about 10 minutes on each side, until they are nicely browned and tender inside. Add chopped garlic and pepper 2 minutes before the end. Keep warm.

Easy cranberry sauce

1. Combine the cranberries, orange juice, water, sugar, orange zest, cinnamon, ginger and salt in a sauce pan and heat over medium heat. When it starts to boil, reduce to low heat and simmer for 10 minutes stirring occasionally, until the cranberries are puffy and soft. 
2. In a small bowl, dilute the cornstarch with 4 tablespoons of water. Add to the cranberry preparatio and heat for 2 minutes until the sauce has thickened. If it becomes too thick, add a little more water.