To assemble each quesadilla: Spread a tortilla with 1 tablespoon pesto. Sprinkle ¼ cup mozzarella cheese on ½ of the tortilla. Add ¼ of the grilled vegetables on top of the cheese and crumble 1 ounce of goat cheese over them. Sprinkle another ¼ cup mozzarella on top and fold the tortilla over to close. Place the quesadilla on a lightly oiled grill (or grill pan) and cook over medium heat for 3 minutes on each side until the cheese is fully melted. Remove quesadilla from the pan and repeat with the remaining tortillas and filling.

Slice and serve the classiest quesadillas ever.

Toast the bread using your preferred method.

Cut tofu into slices and path them dry with paper towels. Sprinkle tofu with salt and chili powder (if using any).

In a skillet over medium heat, heat the canola oil and cook tofu on both sides, until it gets a nice golden-brown color (about 5 minutes per side). Remove tofu from the pan and set aside.

Slice the zucchini into rounds. In the same skillet where you have just cooked the tofu add the sesame oil and quickly saute the zucchini until it has softened to your liking.

Put your slices of bread onto your work surface. Spread the sesame dressing on 2 of the bread slices. Lay two slices of tofu on each of those pieces of bread then top that with some zucchini. Then add the top slices of bread. Gently press down.

Wrap each sandwich in plastic paper and you are ready to go!

Add the greens and the tofu to the pot. Cover and cook for 5 minutes more until the liquid has been partially absorbed and the greens are soft.

Taste and add more soy sauce if you’d like. Serve with white rice.

Place the naan breads on a baking sheet, and spread each with a few tablespoons of the curry sauce, leaving a narrow crust around the edge.

Add the sliced onion and chopped spinach, and then add the chunks of paneer. I also topped mine with a tiny bit more sauce, but you don’t have to.

Bake for 15-20 minutes, until the naan is golden and slightly crispy, and the paneer is just beginning to brown.

Serve immediately, topped with the fresh coriander.

Transfer to a serving plate or serve over brown rice and enjoy!

2. Slice the tops off the peppers and remove the ribs and seeds. Cut a thin slice from the bottom of the pepper so that it stands up straight (but don’t cut through the bottom). Spoon the filling into the peppers and transfer to an 8-inch square baking dish. Fill the dish with about 1 inch of hot water. Bake for about 45 minutes, until the peppers are tender.

Remove from heat and top with sesame seeds if you like. Enjoy!

Heat a 2-quart saucepan over medium heat. Add remaining olive oil and minced garlic into the saucepan. Sauté 2-3 minutes, being careful not to burn the garlic. Add the can of tomatoes, dried oregano, salt, and chopped basil to pan; bring to a boil. Reduce heat and simmer about 10 minutes until thickened.

Meanwhile open the tube of polenta (I used sun-dried tomato/basil flavored polenta). Slice the polenta into bite-size pieces. I like to slice julienne-style, but quartering also works well. Thinner is better for this dish. Arrange polenta slices in the prepared baking dish; overlapping is fine.

Spoon warm tomato sauce over and covering the polenta in the baking dish. Top with grated Parmigiano-Reggiano cheese, then top with sliced mozzarella. Bake until bubbly and cheese is starting to golden (20-25 minutes). Remove it from the oven and set the dish on a rack. Let it sit 5 minutes then slice into squares and serve with basil garnish.

Move the tofu into a large bowl and mash with a fork. Add minced garlic, onion, carrot, parsley and ginger along with salt, 1 tablespoon soy sauce, 1 tablespoon sesame oil and 1 teaspoon of Worcestershire sauce. Then add 3 tablespoons of breadcrumbs and the egg and mix to combine.

Keep mixing until you get a soft mixture (add more breadcrumbs if you think it is too soft). Divide the dough into your preferred size of meatballs. I got about 23. Put them onto a platter and sprinkle them with breadcrumbs and press the crumbs into the balls to adhere.

Now, the first cooking option is to fry them in a pan. Heat up some canola oil (enough to coat the bottom of the pan) over medium heat and when hot add the tofu meatballs to the skillet and cook on one side then flip to the other. When the meatballs got a nice brown color on the outside, remove them from the skillet, dry the excess oil with paper towel then serve them nice and warm!

Second cooking option (a bit healthier) is to bake them. Place the tofu meatballs onto a baking tray, drizzle them with 1 tablespoon of sesame oil and bake them for 15-20 minutes at 200 C, then flip them over and cook for another 15 minutes. Remove from the oven and serve them!

Try both cooking methods and let me know which on you like most.

2. Add diced onion, garlic, chili pepper and ginger into a large saute pan and fry on a low heat in the olive or coconut oil for around 10 minutes until onion begins to turn translucent.

3. Add spices into the onion mixture and cook for a few minutes to coat the veggies in the dry spice mixture.

4. Add chickpeas, tomatoes, boiling water and sweet potatoes into the pan with the onions, stir well and let simmer for around 15 minutes

5. Garnish with fresh coriander.