Preheat your oven to 400° F (200 °C) and line an 8-9 inches baking pan and two baking sheets with parchment paper.

Get the seven basic ingredients for the gluten-free vegan cornbread and mix thoroughly until a homogenous batter is formed. Pour it into your prepared baking pan.

Slice pumpkin, pears, and onions for the roasted winter salad, as well as other seasonal produce you want to add to your appetizer platter.

Arrange in single layers on your prepared baking sheet, then put alongside the baking pan with the cornbread in the oven for around 20 minutes.

Check in from time to time to ensure everything is baked evenly and nothing burns.

Get your favorite seasonal fruit, veggies, fresh herbs, leafy greens, and a few dips and spreads that you can beautifully arrange on your appetizer platter. We like to go for some hummus, chutney, garlic yogurt dip, and homemade nut cheese.

Add some sliced bread, sticks, chips, or other dippers. Decorate with nuts and dried fruit, then add the roasted pumpkin once it’s done baking.

Combine cooked lentils with oats, walnuts, shredded carrot, onion, garlic, and some herbs and spices. Mix with a spoon, then transfer everything into a loaf pan and spread with tomato glaze.

Reduce the oven temperature to 350 °F (175 °C) and remove all vegetables and the baked cornbread. Place your pan with the lentil walnut mixture into the oven and set a timer to 45 minutes.

Add fresh spinach and arugula into a large bowl and whisk together a quick 3-minute vegan honey mustard dressing in another small bowl.

Top your greens with the roasted pumpkin, onion, and pears from the oven, and add some homemade vegan feta cheese, pomegranate seeds, and walnuts. Drizzle with the dressing just before serving!

Place all ingredients for the brown gravy into a blender. Blend until smooth and creamy, then transfer to a medium-sized saucepan.

Bring to a boil, stirring frequently, then turn down the heat and let the gravy simmer until it thickens. Keep warm until ready to serve!

Put dates, almond butter, and vanilla into a food processor and create a smooth puree. Add cooked chickpeas, almond flour, oat flour, and baking powder. Process to obtain a creamy batter.

Fold in chocolate chips, then transfer your cookie cake batter into a round baking pan or cast iron skillet, which you put into the oven once the lentil loaf is done baking.

Remove the hearty loaf, then set a timer for 20 minutes to be able to serve your cookie cake still warm, topped with some coconut whipped cream or vegan ice cream.