Vegan

2 cups dry white Navy beans, soaked in cold water, 1/3- 1/2 cup good olive oil, 2 medium – l

any old bread slices (I used a ciabatta bun), 1-2 tbsp olive oil, goat chevre, ripe slices

1 cup Navy beans of Great Northern Beans dry, or 2 cups cooked white beans of choice, 2 tbsp

2 tbsp good olive oil, 1 large onion, chopped medium, 1 – 1.5 tsp salt, or to taste, 2 tsp g

1 large sweet onion, chopped, 3-4 large whole garlic cloves, unpeeled, 2-3 tbsp olive oil,

6 extra large potatoes, sliced thinly in rounds, 2 medium yellow onions, sliced, 1 tbsp olive

2 slices your favorite fresh crusty bread, a little butter or olive oil, a few slices sharp

3-4 cups thinly shaved celery, 1/2 cup toasted hazelnuts, 1/4 cup dried currants, 1/4 cup finely

1 medium sweet potato, peeled & cubed, 1 floret of broccoli or handful of fresh kale or spinach,

1 small head cauliflower, washed & cut into small florets, 1 and 3/4 cups water, 1cup quinoa,

2 cups dry pasta, 1/3 cup chopped sun-dried tomatoes, 2-3 ripe tomatoes, cut in wedges, 1/2

2 cups SunRice Low GI Brown Rice, 1 bunch asparagus, trimmed and sliced, 125g baby corn, halved,

5 medium potatoes, 500g green asparagus, 200g goats cheese, handful of walnuts, fresh rosemary,

Half a ciabatta loaf, 2 tomatoes, handful cherry tomatoes, 1 red chilli, handful of fresh basil,

2 bunches asparagus, trimmed, peeled, cut diagonally into 5cm lengths, 80 ml (1/3 cup) extra-virgin