Prepare the spring roll wrappers according to directions on package. Working with one spring roll wrapper at a time, lay a half lettuce leaf in the center of the wrapper. Then place 3-4 slices of each vegetable inside the lettuce leaf. Fold the bottom and top of the wrapper into the center, then fold in the sides and roll it up to seal. Be gentle because the spring roll wrappers can tear easily. Continue until all vegetables are used, or until desired amount is made. (Prepare right before serving). Serve with peanut dipping sauce.

Meanwhile, in a large skillet over medium high heat add oil, onion and garlic. Let it cook over medium high heat for 2 minutes. Add in chicken stock, quinoa, and all of the spices. Cover the skillet and let the mixture cook until the quinoa is done (cook time according to package directions). Keep an eye on it and add more liquid if needed.

Once quinoa is cooked, add in beans, corn, and cilantro. Stir and cook until beans are heated through. Taste and adjust seasoning if needed. Remove skillet from the heat.

Spoon the bean mixture into the pepper halves, and top with a generous amount of cheese.

Bake uncovered, for 15-20 minutes until cheese is golden brown.

Sprinkle with cilantro and green onions and enjoy!

Once lentils have cooked, add the pepper, kidney beans, and green chilies. Cook until pepper is tender. Remove from heat and slightly mash this mixture, leaving some beans whole. Taste and adjust seasonings if needed.

Build your tacos! Top warmed tortillas with lentil mixture, onions, avocado and cheese. Serve with chips, salsa and sour cream! Enjoy.

In a food processor, blitz the pickled jalapeno and garlic together, then add the avocado, vegetable stock, sour cream and salt and pepper to taste. Process until smooth.

Transfer the avocado sauce to a bowl, and give the food processor a quick wipe (it doesn’t need to be washed thoroughly).

Process the pine nuts along with the cilantro and olive oil to form your pesto.

In a large bowl, combine the black beans, diced green pepper, sliced spring onions, two thirds of the cheddar, and the pesto. Mix well.

Spread a few tablespoons of the avocado sauce in the bottom of an 8×8 baking dish. Spoon a quarter of the black bean mixture along the center of one of the tortillas, and roll tightly. Lay it in the baking dish seam-side down, and repeat with the remaining tortillas and black beans. Cover with the remaining avocado sauce, and top with the last of the grated cheddar and a few slices of tomato.

Bake for around 45 minutes, or until the cheese is nicely melted and the tortillas are slightly crisp.

Chop chicken into bite sized pieces, put it into a bowl and season with a pinch of each seasoning.

Heat 1 teaspoon of olive oil on medium-high heat. Add seasoned chicken and cook about 5 minutes, turning once. When the chicken is no longer pink, remove it from the skillet to a paper towel-lined plate.

Add another teaspoon of olive oil to the pan. Add onion and saute until translucent, about 5 minutes. Add garlic and cook for another minute. Add lentils and the can of tomatoes. (Drain them first if you want a less tomato-ey broth) Stir, then add chicken broth. It may seem like a lot of liquid, but the lentils soak up a lot. Stir again and bring to a boil. Once it has reached a low boil, lower heat, cover with a lid, and keep at a simmer. Let the mixture simmer for 20 minutes.

Meanwhile, prepare your veggies. I chose mushrooms and frozen broccoli because they are what I had on hand. Once 20 minutes is up, add the vegetables and chicken into the pan with the lentils (now would be a good time to add some more oregano too!), and let it simmer until ready to serve (at least 10 minutes).

Serve with a nice piece of bread to soak up all the broth!

Add the drained and rinsed beans. Bring to a simmer, cover and let it cook for 20-30 minutes, stirring occasionally and checking the liquid level. Add more stock if needed. As you stir, lightly mash the beans, but also leave some whole.

Taste and adjust seasoning if needed. Spoon into a large bowl and top with cotija cheese and fresh cilantro! Enjoy!

2. Line a baking sheet with foil (for easy clean up).

3. Spread broccoli florets and peppers evenly on baking sheet and drizzle with oil. (Then use your clean hands to mix it all together).

4. Sprinkle veggies with salt, pepper and Parmesan cheese.

5. Bake for 20-25 minutes until the florets look “roasted.”

2. Cut the zucchini in half lengthwise, scooping out the insides and leaving the shells with 1/4 inch thick walls.

3. Heat 2 tablespoons of oil in a pan over medium-high. Saute the onion and garlic for about 2 minutes. Remove it from the pan and set aside.

4. In the same pan, heat 1 tablespoon of oil over medium high. Lightly brown the ground turkey for about 6 minutes, or until no longer pink.
Drain excess fat.

5. Add the onion and garlic mixture to the ground turkey. Stir in the sherry wine, baby spinach, tomatoes, dried basil, dried rosemary, red pepper flakes, salt and pepper. Cook for about 2-3 minutes or until spinach has wilted. Remove pan from heat and cool (note: the cooling is a very important step!).

6. Once cooled, add the Parmesan cheese and lightly beaten egg (you want the mixture nice and cool so that the egg doesn’t cook).

7. Fill the zucchini shells with the turkey mixture and sprinkle the tops with extra Parmesan cheese. Place the zucchini boats in the baking dish.

8. Bake for 40 minutes or until golden brown.

2. Chop an onion and cook over low heat for 10 minutes in a non-stick frying pan with a tablespoon of olive oil and a dash of salt.

3. Peel and slice the chorizo sausage and add it to the frying pan. Cook and stir for 3-4 more minutes. Remove from heat while you prepare the tomato sauce (recipe below).

4. Peel and dice the hard-boiled eggs.

5. Add onion, chorizo, rinsed and drained chickpeas, hard-boiled eggs and a cup of warm water to the soup pot with the tomato sauce (below) and cook over medium heat for 5 minutes.

6. Serve and enjoy your chorizo and chickpeas stew!

For the tomato sauce:

1. Chop the onion and cook over low heat for 10 minutes in a soup pot with a tablespoon of olive oil and a dash of salt.

2. Peel and dice the tomatoes and add them to the saucepan with the sugar to cut the acidity (add your favorite spices as basil or oregano). Cook the vegetables over low heat for 12 to 15 minutes.

3. Use an immersion or stand blender to puree the mixture into a sauce. Keep at a simmer until ready to serve.