Small tap.
A world of change.

You'll need

• 200g dried pasta
• 1 tbsp olive oil
• 2 garlic cloves, finely chopped
• 400g tin chopped tomatoes
• 100ml oat cream
• 2 handfuls spinach
• 1 tbsp nutritional yeast, optional

Make it

1. Cook the pasta according to the packet, saving a mug of cooking water.
2. Gently fry the garlic in oil, add the tomatoes and simmer for 8 minutes.
3. Stir in the oat cream and spinach. Add the drained pasta and loosen with cooking water. Season and serve.

You'll need

• 1 onion, diced
• 1 red pepper, diced
• 1 tsp each smoked paprika and cumin
• 400g tin chopped tomatoes
• 400g tin mixed beans, drained
• 1 tsp soy sauce
• Cooked rice or tortilla chips

Make it

1. Soften the onion and pepper in a little oil for 6–8 minutes.
2. Add the spices for 30 seconds, then stir in the tomatoes, beans and soy sauce.
3. Simmer for 15 minutes until rich and thick. Season and serve with rice or tortilla chips.

You'll need

• 1 onion, finely chopped
• 2 garlic cloves, chopped
• 1 tbsp mild curry powder
• ½ tsp turmeric
• 400g tin chickpeas, drained
• 400ml tin coconut milk
• 2 handfuls spinach

Make it

1. Soften the onion in a little oil, then add the garlic and spices for 1 minute.
2. Add the chickpeas and coconut milk. Simmer uncovered for 15 minutes.
3. Fold through the spinach until wilted. Season and serve with rice or flatbread.

You'll need

• 200g firm tofu, pressed and cubed
• 1 tbsp cornflour
• 150g noodles
• 300g stir-fry vegetables
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• Juice of ½ lime

Make it

1. Toss the tofu with cornflour and a pinch of salt. Fry in a little oil until crisp.
2. Cook the noodles. Stir-fry the vegetables for 4–5 minutes.
3. Mix the soy, maple and lime. Add everything to the pan and toss until glossy and hot.