Lenny Gale

1 ½ cups (135 g) rolled oats

¾ cup (184 g) pumpkin puree

1 cup (240 g) milk of choice

¼ cup (60 ml) aquafaba*, or 1 egg

¾ tsp. (6 g) baking powder

¼ teaspoon (2 g) cinnamon

2 teaspoons vanilla extract

¼ teaspoon (2 g) pumpkin spice

2 dates (30 g), pitted

1 15oz can (425 g) chickpeas, drained

¼ cup (60 g) coconut milk

2 Tablespoons (26 g) olive oil

1 Tablespoon (15 g) tahini

1 (¼ inch thick) slice jalapeno, deseeded

¼ lime, peeled

1 date, pitted

2 cloves garlic

1 ½ teaspoon (4 g) curry powder

½ teaspoon (1.3 g) salt

1 15oz can white cannellini beans, drained

¼ lemon, peeled

2 cloves garlic, peeled

¼ cup (53 g) olive oil

4 Tablespoons sun-dried tomatoes

6 fresh basil leaves

½ cup (50 g) cauliflower, raw

pinch of salt

black pepper to taste

1 15oz can (425 g) chickpeas, drained

½ cup (120 g) tahini

1 whole lemon, peeled

4-6 cloves garlic

1 teaspoon (2 g) cumin

¼ cup (57 g) ice water

2 teaspoons capers

¼ cup (15 g) parsley, stemmed

¼ cup (15 g) chives

handful of spinach

pinch of salt

black pepper to taste

1 cup (240 g) milk of choice 

1 cup (180 g) strawberries, fresh or frozen

1 Tablespoon (15 g) maple syrup

1 teaspoon (4 g) vanilla extract

¼ cup (35 g) cashews, raw

1 (¼ – inch thick) slice lemon, peeled

3 Tablespoons (45 g) chia seeds