2 tbsp white tahini 3 tbsp natural peanut butter 2 tbsp maple syrup 3 tbsp vanilla protein powder (sub with ground flax or oat flour) pinch of salt 2 ½ tbsp unsweetened cocoa powder. Note: not using protein powder might make these a little less sweet, taste test and feel free to add another tsp of syrup. serve with: yogurt bowls smoothie bowls cereal bowls or roll into little bites to snack on → ~ 3-4 servings, keep sealed in fridge for up to 1 week 350g-500g potatoes, diced (12.3oz-17.6oz OR roughy 1 pound) ~ 1 tbsp veg oil generous pinch of salt spices (for example: dash of each paprika, turmeric, black pepper, chili powder) 1 can black beans 2 handfuls vegan pizza cheese 2 spring onions 1 tbsp sriracha or ketchup 6-8 medium tortillas hummus baby spinach → yields 6-8 wraps, depending on wraps 5-6 tbsp rice flour pinch of salt pinch of cinnamon, cardamom (optional) 1 cup (240ml) water a splash of non dairy milk to adjust the consistency 1-2 tsp sweetener (maple syrup etc) → whisk cold until there aren’t anymore clumps → bring to a boil, whisking carefully → simmer over medium until thickened pear topping: 1 pear, diced 1 tsp vegan butter dash of cinnamon a few walnuts, crushed → serves 1