1 1/2 cup flour  3 large ripe bananas 1/2 cup raw sugar 1/2 cup sunflower oil 1 1/2 teaspoon baking powder a pinch of salt 1 teaspoon vanilla essence 1/2 teaspoon cinnamon powder 1/2 cup sunflower seeds (optional) 1/2 cup raisins (optional) Blend the bananas with the sugar until smooth. Mix all ingredients. Grease a oven cake form with a little oil, pour the mixture into it and bake over medium heat (175C) for approx. 50 minutes. Allow to cool a little bit before cutting slices.

For 2-3 servings: 500 g Brussels sprouts, trimmed 350 g  tempeh (or tofu), cubed 2 onions, finely sliced 2 teaspoons dill (dried or fresh), finely chopped 2 tablespoons tomato paste salt and pepper, to taste 4 tablespoons olive oil Fry the tempeh (tofu) in 3 tablespoons of oil until golden brown. Heat 1 tablespoon of oil in a saucepan  and add the onions. Stir fry for 2-3 minutes, add the Brussels sprouts and 2 tablespoons of water. Cover and simmer , stirring regularly. When the water has evaporated  add again 1-2 tablespoons of water. When the Brussels sprouts are tender (6-7 minutes) add the tomato paste diluted in very little water, dill, salt and pepper to taste. Cook for another
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For 4-5 servings: 150 g red lentils 1 onion, chopped 5 carrots, sliced 3 cm ginger, chopped (or 1 1/2 teaspoon ginger powder) 1 tbsp. tomato paste 1  bay leaf salt and pepper, to taste patunjel, finely chopped lemon olive oil Wash the lentils thoroughly   and cook them  together with the onion, carrots, ginger and the bay leaf, in 1.5 l water . When the lentils and vegetables are cooked remove the bay leaf than blend it until smooth. Add the tomato paste, salt and pepper to taste  and cook for few minutes longer. Garnish on the plate with parsley, lemon juice and olive oil, to taste.

300 g flour 6-7 tablespoons coconut flakes 150 g raw sugar 125 ml sunflower oil 375 ml coconut milk (if you use the canned coconut milk than dilute it with water, 1/2 coconut milk, 1/2 water) 1 teaspoon orange flower water (or vanilla essence) 2 teaspoons baking powder a pinch of salt oven form approx. 40/25 cm Mix all the ingredients  until the sugar is dissolved. Grease the oven form with a little bit of oil. Pour the mix into the form and bake  (in the preheated oven) on medium heat (175 C), for about 30 minutes. Check with a straw if the dough is baked inside, if the dough sticks to the
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200 g good quality pure chocolate, more than 72% cocoa 200 ml liquid vegetable whipped cream Bring the liquid whipped cream to a boil.  Allow it to cool slightly. Break the chocolate  into small pieces and melt it au bain marie. When the chocolate is melted, pour it little by little, over the cream,  stirring continuously. Mango mousse: 1 large mango 100 ml vegetable whipped cream Peel the mango , cut into pieces and blend until smooth. Mix it with the whipped cream. Refrigerate for at least half an hour than pour over the ganache. Serve directly.

200 g good quality pure chocolate, more than 72% cocoa 150 ml liquid vegetable whipped cream 1-2 tablespoons disaronno or cognac (to taste) 1 tablespoon coconut oil 1-2 tablespoons cocoa powder Bring the liquid whipped cream to a boil.  Allow it to cool slightly. Break the chocolate  into small pieces and melt it au bain marie. When the chocolate is melted, pour it little by little, over the cream,  stirring continuously. Add the melted coconut oil (also au bain marie) and disaronno or cognac. Mix well. Refrigerate for at least 2-3 hours. Sift the cocoa powder onto a plate. With 2 teaspoons, spoon round balls of the chocolate mixture  (or with a melon baller). Roll each ball through cocoa powder.
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300 g flour 3 tablespoons cocoa powder 175 g raw sugar 125 ml sunflower oil 375 ml soy milk 100 g walnuts, crushed 15 g baking powder a pinch of salt oven form approx. 40/25 cm Mix all the ingredients except the walnuts, until the sugar is dissolved. Add the walnuts and mix. Grease the oven form with a little bit of oil. Pour the mix into the form and bake  (in the preheated oven) on medium heat (175 C), for about 30 minutes. Check with a straw if the dough is baked inside, if the dough sticks to the straw bake for a few minutes longer. Allow  to cool,
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1 large mango 100 ml vegetable whipped cream Peel the mango , cut into pieces and blend until smooth. Mix it with the whipped cream. Refrigerate for at least half an hour before consumption. You can serve it with grated chocolate or chocolate ganache.

For a 24 cm diameter panettone: 800 g flour approx. 2 cups of soy milk, warm 200 g vegan sugar 200 g vegan margarine 3 1/2 teaspoons dry yeast 200-250 g raisins 100-150 g candied orange peel (and / or lemon) zest of an orange / lemon (optional) 2 teaspoons lemon essence (or vanilla) 1/2 teaspoon salt 1/4 teaspoon turmeric, for the color Mix one teaspoon of sugar with the yeast in 1/2 cup warm soy milk. Allow to ferment for 10 minutes. Dissolve  the sugar in soymilk. Add the remaining ingredients (except raisins and candied orange) and mix. The dough should be elastic and soft but  should not stick to the
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The plateau includes: 1. Bean spread (see the recipe here) 2. Eggplant salad (see the recipe here) 3. Zacusca (see the recipe here) 4. Chickpea patties (see the recipe here) 5. lettuce, tomatoes, cucumber,  red onion, olives, etc.