For the base:

• Bring a pot of water to a boil over high heat and blanch the cashews for 2 minutes. Remove the pot from the heat, cover with plastic wrap, and let the cashews soak for 30 minutes.
• Place all the base ingredients in a food processor and blend for 2-3 minutes until the mixture is well combined.
• Line the bottom of a 20 cm (8 inch) round springform cake pan with parchment paper, then pour the mixture into the pan, pressing it evenly to cover the base.

For the filling:

• Drain the soaked cashews and place them in the food processor along with the other filling ingredients. Blend well for about 5 minutes until smooth and creamy.
• Pour the filling mixture over the base, spreading it evenly. Place the dessert in the refrigerator of 2.5 hours to set.

For the topping:

• In a bowl, combine all the topping ingredients, mixing well, then pour the mixture over the tart. Return the dessert to the refrigerator for an additional 10 minutes until the topping firms up.

For serving:

• Sprinkle the cake with pistachios and serve.

• In a bowl, combine the raisins and the sparkling wine, allowing the raisins to soak for 30 minutes. After, drain the raisins and reserve the sparkling wine for later use.
• Heat a pot over medium heat, adding a drizzle of olive oil and the sliced onion. Sauté until caramelized.
• Next, add the minced garlic and sauté for an additional minute. Deglaze the pot with the reserved sparkling wine, allowing the alcohol to evaporate.
• Meanwhile, fill a deep pot with water and bring it to a simmer. Add a splash of olive oil, salt, and pepper, then introduce the rice. Cook for about 7 minutes until tender.
• In the pot with the sautéed onions, add the cinnamon and cloves, stirring to combine.
• Drain the rice and add it to the onion mixture. Season with salt and pepper, then incorporate the raisins and chopped cashews. Stir until everything is heated through.
• Transfer the mixture to a 20 cm (8 inch) bundt pan, pressing it down gently with a spoon. Invert onto a serving plate.
• Serve the festive rice garnished with additional raisins and cashews. Enjoy!

• Grate the carrot, dice the onion, bell pepper and mushrooms, and sauté in olive oil.
• When the vegetables turn golden brown, add 2-3 tablespoons of water and the rice.
• When the liquid is almost completely absorbed by the rice, add 2 tablespoons of tomato paste, sprinkle thyme, salt, pepper and 350 ml (1 ½ cups) water. Cook until the liquid is absorbed, then add the chopped dill. Once cooked, allow to coll to room temperature.
• Choose the softer, easier to handle cabbage leaves for the sarmale. Rinse with water if they seem too salty.
• Place a small amount of the filling on the cabbage leaf and roll to your preferred size. Place in a clay pot or non-stick pan (place some chopped pickled cabbage on the bottom of the pot to make sure the rolls don't stick).
• Once the pan is filled with cabbage rolls, cover them with the water and the rest of the tomato paste (optionally add extra thyme) mixed together, and simmer for about an hour (or until the cabbage is soft and easy to cut. The cooking time will depend on the thickness of the leaf and how pickled it is.
• Serve with sour cream or Greek yogurt, while for the vegan version you can try soy cream or coconut yogurt. Don't forget the chili, polenta or freshly baked bread.

• In a large bowl, mash the boiled potatoes until they become fluffy, airy and creamy, then add yogurt and salt to taste.
• Divide the cauliflower into small pieces. Place in a large saucepan and boil for 2-3 minutes until slightly tender.
• Drain the water and add the oil, sauce, spices and Parmesan cheese/inactivated yeast. Mix well then transfer to a baking pan lined with parchment paper.
• Bake for 30 minutes at 180 °C/356 °F.
• Place the cherry tomatoes in a pan, let them cook until they start to crack, then turn off the heat and add the olive oil, salt, and garlic.
  
• Optional: Place the pine nuts in a heated pan and heat through for a few seconds to activate the flavors and then sprinkle them over the cauliflower.
  

For the chickpea fritters:

• Place the chickpease in a large bowl and cover with cold water. Cover with plastic wrap and let them soak for 1 day.
• Drain the chickpeas well and place them in a large food processor with all the other ingredients except the onion. Pulse on high speed until the mixture comes together (be careful not to make it a paste; it should still have some texture). If using a smaller food processor, work in batches.
• Transfer the mixture to a bowl, add the chopped onion, and mix well. Cover and refrigerate for 1 hour to allow the dough to firm up.
• After 1 hour, take 2 tablespoons of the mixture, shape it into a fritter, and press gently in the center. Repeat this process for the remaining mixture.
• Heat a deep pot over medium to high heat and add enough sunflower oil to submerge the fritters. Once the oil is hot, fry the chickpea fritters until they are dark golden brown on both sides. Use a slotted spoon to remove them from the pot and place them on absorbent paper to drain excess oil.

For the spicy sauce:

• In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, stirring with a wooden spoon. Sauté for 3-4 minutes until they caramelize.
• Add the remaining ingredients, stir well, and simmer for about 20 minutes until the sauce thickens.
• Serve the chickpea fritters hot, accompanied by the spicy sauce. Enjoy!

• Preheat the oven to 180°C/356°F, on convection mode.
• Arrange the sweet potatoes, garlic, onions, and rosemary on a baking tray lined with parchment paper. Season with coarse salt and pepper, drizzle with a bit of olive oil, and mix everything with your hands, wearing disposable gloves.
• Cover the tray with aluminum foil and bake the sweet potatoes in the oven for 45 minutes. For the last 15 minutes, remove the foil to allow them to crisp up.
• Once ready, serve the sweet potatoes hot and enjoy their delicious aroma!

• Soak the beans overnight in a large bowl with enough cold water.
• Preheat the oven to 180°C/356° F with the fan on.
• Strain the beans and place them in a deep pot. Cover with water and simmer for 40-50 minutes, or until the beans are soft, skimming at regular intervals.
• Strain the beans, retaining 200 ml (~1 cup) of the water.
• Pour half the olive oil into a small frying pan and heat over medium heat. Add the onion, garlic, red peppers, celery, and carrots. Cook for 5 minutes until they caramelize.
• Place the giant beans in a heatproof dish. Add the vegetables, tomatoes, the remaining olive oil, the retained water, dill, and season with salt and pepper on top.
• Bake for 50-60 minutes, or until the beans are mushy and well-cooked.
• Serve the beans hot, straight from the oven.

• The first step is to peel, rinse and cut the potatoes into thick slices. A medium potato can be cut into 6 perfect slices.
  
• Place them in a large pot with enough water to cover them and add 2-3 tablespoons of salt (I used sea salt with dried herbs). Don't worry about the amount of salt; the potatoes will extract just as much salt from the water as they need.
• After 30 minutes they will be just right for baking.
• Next, preheat the oven to 250° C/480 °F, line a baking pan with parchment paper. Add the potatoes and season them with paprika.
  
• Bake for 10 minutes on high until they get a crispy golden crust and then another 15-20 minutes at 180° C/356 °F until soft and fluffy on the inside.
• Potatoes are done when they are golden-brown and little air bubbles form on the surface.

• Cut the eggplants into medium-sized cubes. Fry them in an air fryer or oven until golden and tender for about 15 minutes.
• In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
• Stir in the canned chopped tomatoes, tomato paste, sugar, black pepper, and salt. Cook until most of the liquid has evaporated and the sauce thickens about 10-15 minutes.
• Add 1 cup of water to the pan, stir well, and bring to a gentle simmer. Cook for another 5 minutes to allow the flavors to meld.
• Add the boiled chickpeas and the fried eggplant cubes to the pan. Stir well to combine all the ingredients. Cover the pan and cook for an additional 15 minutes on low heat, stirring occasionally.
• Once everything is well combined and heated through, remove from heat. Serve hot, garnished with freshly chopped parsley.

• Start by roasting the hazelnuts in a pan or tray until their color changes and they start releasing volatile oils—you will get a delicious roasted hazelnut aroma.
• Place the hazelnuts in a blender and blend them with the vegetable milk, pitted dates, and cocoa.
• You will get a thick and creamy mixture that you can store in a jar in the fridge for up to 2 weeks.
• Serve this cream on toast, on pancakes or in your favorite desserts.

• Using a peeler, cut fine slices of carrot. You can also grate the carrots with a large grater.
• Squeeze the lemon over the carrots.
• Sprinkle sesame, salt and pepper.
• Add the chopped herbs.
• Add the olive oil and mix.
• Enjoy with your favorite dishes or in a delicious sandwich.

• Place all the ingredients, except the water, in a blender or food processor and blend on maximum speed for 1 minute.

  Before that, make sure to save a few chickpeas and some pieces of avocado for serving.
• Scrape down the sides of the bowl with a silicone spatula, adjust the consistency with water, and continue mixing until smooth.
• Transfer the guacahummus to a bowl, top with the rest of the chickpeas and pieces of avocado, drizzle with olive oil, and sprinkle with za'atar and coriander leaves (optional).
• Serve with toast, grissini, or tortilla chips!