Arrange the bacon rashes on the prepared tray. Bake for 10 minutes, then reduce the heat to 350°F (175°C) and bake for 5-10 minutes more.

Transfer the cooked bacon to a paper towel-lined plate to absorb the extra fat. When cool, crumble the bacon into small pieces.

In a small jug, whisk together all dressing ingredients. Taste and adjust with salt and pepper. Keep refrigerated until ready to use.

Cut the broccoli into florets. Chop the florets into bite-sized pieces and transfer to a large salad bowl.

Add all of the ingredients to the bowl with the broccoli. Top with crumbled bacon. Add in the dressing and toss well to combine.

In a clean bowl, measure out approximately 200g of your gluten-free plain flour and add the tapioca starch, xanthan gum and salt.

Mix well then pour over the yeast water. Stir roughly with a spoon until the water has covered all of the flour. Cover with oiled clingfilm and set aside for 1–2 hours until the mix has doubled in size – mine took 1 hour.

Add remaining flour (approximately 80g) and mix in with your hand. Bring together to form a dough—it will be quite sticky. Tip out on to a floured surface and continue to bring the dough together until you have a soft, manageable dough, but be careful not to overwork it as it can become quite tough and dense.

Now you’re ready to make your flatbreads. Divide your dough into six equal pieces. One at a time, roll them out to around 7 inches in diameter.

Preheat a dry pan and brush the top of your flatbread with a little olive oil. Put the flatbread into the pan, oil-side-down, and cook for 3–4 minutes until starting to puff up. Brush with olive oil then flip and cook for another 3 minutes. Repeat until all the flatbreads are cooked. You can keep them warm under some foil or a tea towel or reheat in the oven later on.

Make creamy sundried tomato sauce. Add all ingredients to a blender and combine until smooth. Add more salt if needed—sundried tomatoes tend to be salty on their own so I always taste test beforehand.

Drain pasta and return to the hot pot. Add 1/2 cup of vegan sundried tomato sauce and toppings into the pot and stir to combine. You can add more pasta sauce as needed to suit your taste. Serve and enjoy.

Season chicken or tofu blocks with salt and pepper. Heat the olive oil over medium high heat. Add the chicken or tofu and sear on both sides until golden brown, about 2–3 minutes. Remove and set aside.

Add garlic, mushrooms, asparagus, and onions to the skillet and cook for 3–4 minutes until vegetables begin to soften.

Add vegetable broth, balsamic vinegar, lemon juice, and thyme to the skillet. Stir and scrape any browned bits off the bottom of the pan. Add the chicken or tofu and let simmer for 10–15 minutes on low heat or until chicken is fully cooked (if you used chicken). Season to taste with salt and pepper. Serve garnished with parsley.

Note: If using chicken, make sure you pound the breasts flat or cut them in half! Cook time can be longer if you don’t, overcooking the vegetables.

Combine self-rising oat flour, honey and Greek yogurt. I used a food processor to mix this all together, but you can use a bowl and spoon if you choose.

Once the mixture is combined, use your hands and roll dough into a thin log—roll on a flat surface and dust it with flour so the dough does not stick to the surface. Use a knife to cut the dough into pieces (I wanted bite size pieces so I made small cuts).

Place on your baking tray and coat the tops with a bit of melted coconut oil. Place in the oven for 10 minutes.

As the pretzels are cooking, prepare the cinnamon sugar coating in two separate bowls: one for the cinnamon and coconut sugar, and one for the coconut oil.

Remove from the oven and individually dip bites into the coconut oil, then into cinnamon sugar mixture. Place back on the pan.

Once all the bites have been coated, place back in the oven for 3 minutes.

Note: If you do not have self-rising oat flour, add 1 cup oats, 1 teaspoon baking powder, 1 teaspoon baking soda and a pinch of salt to a food processor or blender. Process or blend until you get a flour texture—it should only take 10 seconds of blending. If you already have plain oat flour, you can use 3/4 cup plain oat flour and mix in 1 teaspoon each baking powder and baking soda, and a pinch of salt.

Using a stand mixer with the paddle attachment, cream butter with both sugars until smooth. Add egg replacer and vanilla, mix until combined. Add dry ingredients and mix until dough forms.

Roll dough into balls, using about 1 tablespoon of dough for each. Make an indentation in the center of each piece using your thumb or the back of a wooden spoon. Chill in refrigerator for 30 minutes.

Preheat oven to 350°F. Line baking sheet with parchment paper. Remove dough from the refrigerator and place on baking sheet. Bake 10–12 minutes. If necessary, make your indentations in the centers of the cookies again, while they are warm and soft.

Immediately after removing from the oven, place an Andes mint chocolate in the indentation of each cookie. You may have to use ½ a piece of chocolate per cookie, depending on the size of your cookies. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to finish cooling.

After 20 minutes, heat a skillet on low to medium heat. Meanwhile, take the plastic wrap that you covered the dough with and spread it on a flat surface and sprinkle with flour.

Once skillet is heated, divide dough into 5 balls. Take a ball and spread it with your hands on the plastic wrap. Stretch it just enough that it does not tear.

With the help of a spatula or a flat serving spoon, pick up the dough and transfer it to the skillet. Cook until the bottom is charred. Turn over and continue to cook until the other side is charred, too. Transfer onto a plate. Continue with remaining dough balls.

Grease madeleine pans and store in the refrigerator. Using a hand mixer or a stand mixer with the whisk attachment, beat egg replacer and sugar until combined. Add vanilla extract and mix.

Fold in flour, baking powder, and salt until combined. Mix in melted butter. Spoon dough into greased Madeleine pans: drop about 1 tablespoon dough into the center of each mold and tap on the counter a few times but do not spread. Chill dough in refrigerator for 30 minutes.

Preheat oven to 375°F. Bake 8–10 minutes or until centers of cookies spring back when pressed. Transfer cookies to a wire cooling rack immediately after removing from oven.

In a medium mixing bowl, whisk flour, baking powder, baking soda, and salt. Set aside.

Using a stand mixer with the paddle attachment, beat butter and sugar together until creamy. Add buttermilk, egg replacer mixed with water, and vanilla. Continue beating until combined.

Gently fold in the dry ingredients, being careful not to over-mix. Stir in white chocolate chips. Gently stir in raspberries.

Scoop batter into muffin liners (about 1/3 cup of batter per liner). Bake for 5 minutes, then reduce oven to 375°F and bake for another 15–18 minutes.

Allow muffins to cool in muffin tin for about 5 minutes, then remove and allow to cool completely on wire rack.

Add kimchi and 2 tablespoons of the juice from the jar and stir to coat. Between each stir, let the rice sit to brown a bit on the bottom.

Scoot the rice to the side of the pan and crack the eggs right in the center. Quickly scramble the eggs, mixing them into the rice as you go.

Taste the rice and add dashes of soy sauce and sprinkles of salt until the rice is very flavorful, at least ½ teaspoon salt and 2 teaspoons soy sauce, probably more depending on your taste.

When the rice is crispy in some places, stir in the butter and scallions. Serve immediately.

Notes:
• I keep fresh ginger in my freezer, then grate a little at a time (peel and all!) with a Microplane when I use it. It grates really easily and nothing goes to waste!
• Once the skillet is hot for the rice, this entire dish really moves quickly. I like to prep the salmon sauce, then all of the ingredients for the rice. Then, while the salmon broils, I quickly fry the rice and everything is done at the same time!