Gomasio is made by grinding dry-roasted sesame seeds with salt. You can buy it prepared, but it's easy to make, and is much fresher.

1. Place seeds (any colour - black, brown, red, yellow, tan, ivory, etc.) in a clean, dry, frying pan and toast on low heat, stirring often, until golden or until they start to pop - try to pull them off the heat before popping takes place.
2. Allow the seeds to cool for about 10 minutes, then place in a small electric grinder with the salt and pulse a few times until most of the seeds are cracked open. Be careful not to grind to a flour consistency; you want some of the texture of the seed to remain.

Put the cashew nuts in a blender, add a bit of water and blend till you get a rich, creamy texture (Add a little or less water to get the consistency you prefer).

Add the maple syrup or sugar to the cream.

Transfer to a jar and refrigerate till needed.

Difficulty level: Easy

Put the water in a saucepan, at low heat.

Chop the cream coconut so it dissolves easily, and add it to the saucepan. Stir until there are no lumps and remove from the heat.

Put the lemon juice in a blender. Add the soya milk and the coconut mixture. Blend till the mixture thickens.

Transfer to a jar and refrigerate till needed.

Difficulty level: Easy

Put all the ingredients in a blender and blend till you get a creamy texture.

Transfer to a jar and keep refrigerated.

This cream can be poured over cakes, jellies, pies, porridge. For a fruity taste, add a grated orange or lemon.

This cream can also be used for salty dishes, but in that case, omit the maple syrup and add soy sauce.

Difficulty level: Easy

bring 1 mug of water to a boil in a small sauce pan, add the mug of oats and turn the heat down to med/low. Gently simmer for about 10 minutes, then set aside.

Bring the remaining 4 mugs of water to a boil.

As you are waiting for the water to boil, add the oats and the rest of the ingredients to a blender. As soon as your water is boiling add 3 mugs to the blender. Be sure that there is room left in the top of the blender or you could risk splashing yourself with hot water when you switch on the blender.

Check the consistency, add more water as necessary to achieve the desired thickness. The mixture will thicken a little as it cools off and eventually chills. If the mixture is too thick, add more water to it.

Difficulty level: Easy

It takes one cup of nuts to four parts water to make a batch of nutmilk.

Pour some hot water over a bowl of almonds. When the skin starts to "wrinkle", discard the water and remove the skin.

Put the almonds in a blender and add a bit of water. Blend and add water little by little till you get a creamy consistence.

To this, you add the seasonings you like: vanilla, cinnamon, dates (blend the dates with the almonds), maple syrup, etc.

Difficulty level: Easy

Soak the rice (choose wholegrain rice for more flavour and nutrients) in a bowl of water overnight.

Blend the rice, sunflwer oil and water in a blender on high speed for about 1 minute, or until you get a creamy consistency.

With a muslin cloth or a siever, strain out the rice (if any bits left) from the water.

To this, you can add the seasonings you like: vanilla, cinnamon, dates (blend the dates with the rice), maple syrup, etc.

Difficulty level: Easy

Chill the can of coconut milk overnight.

Carefully open the chilled can of coconut milk, spooning the cream from the top. Avoid the thin liquid underneath.

Using an electric beater, whip the cream for several minutes to form peaks.

Add vanilla extract, or sugar/maple syrup and and vanilla and continue to beat for an additional minute.

Put in a saucepan the soya milk and cornflour, and whisk until lumps disappear. Add the vegan margarine and continue whisking.

Blend the banana and add it in the saucepan. Add the vanilla extract.

Heat over medium heat, whisking, until the custard thickens.

To test whether the custard is thick enough, dip a wooden spoon into the mixture and run your finger through the coating. When the custard is thick enough, the trail will not close back up.

Take the custard off heat and refrigerate.

Difficulty level: Easy

In a saucepan, whisk together the nutritional yeast flakes, wholegrain flour, arrowroot, mustard, garlic (chopped very fine).

Add the milk (soya/rice/oat milk) and olive oil, and whisk until very smooth.

Cook over low heat, whisking constantly to avoid any lump, for 3 to 5min or until the sauce thickens.

serve hot as a sauce, or allow to cool for use as a dip or spread.

Difficulty level: Easy

Put the cashew nuts and water in a blender, and blend till smooth.

Cook the onion in a frying till golden brown.

Put in the rest of the ingredients and blend till you get a creamy consistence.

serve hot as a sauce, or allow to cool for use as a dip or spread.

Difficulty level: Easy

Combine all ingredients except the lemon juice in the blender and blend till smooth.

Slowly add the lemon juice until the liquid thickens.

Transfer the mayonnaise to a jar and store in the fridge.

Difficulty level: Easy

Melt the margarine in a saucepan over a low heat.

Add the flour when the margarine has melted (do it before the margarine starts to bubble). Stir for 2 or 3min.

Add the soy milk a little at a time, stirring continuously. Continue stirring, until the sauce thickens.

Difficulty level: Easy

Mix the margarine, soy milk and sugar in a saucepan, and stir constantly.

Boil for 3 or 4 minutes. Remove from the heat and continue stirring until lukewarm. Add the vanilla essence and continue beating.

Use this mixture to spread the top of a cake.

Difficulty level: Easy