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This recipe for vegan potato curry is also extremely cheap to make and can feed the masses. Everyone will love – you might even have to double the recipe!

Oh man, this candy is so delicious! It tastes remarkably like a Butterfinger candy bar, but it only takes six ingredients and five minutes to make. Seriously, just five! It's crunchy and crumbly, sweet and flaky – you'll be immersed in chocolate and peanut butter bliss before you know it!

This hot and spicy chickpea chorizo is like soyrizo, minus the soy! The chickpeas get their meaty "chorizo" flavor by crumbling them in a food processor with savory sun-dried tomato and being cooked in a skillet with a hot and spicy sauce. Load up your tacos with plenty of crisp lettuce, vegan sour cream, vegan cheese, and some guac to balance the heat.

This curried red lentil dhal is excellent and especially when it's on a pile of Romaine lettuce, spinach, red cabbage, celery, parsnip, carrot, turnip, and bell pepper. The complex mixture of spices of the dhal is accented by the texture of sunchoke and squash and then finished with the crisp, freshness of raw vegetables.

My experiments and use of Semolina in baking are on. Having baked breads with semolina, it is now cakes. Semolina gives lovely textures to cakes too. The Semolina coconut cake or Basbousa that was baked last week had a soft crumb and great texture. Drenched in sweet syrup, this cake is very easy to make.