Slice tofu into 1/2-inch slices (about 9 slices). Lay tofu pieces flat in a 9×9 glass shallow pan and pour green marinade over. Flip the tofu over so both sides get covered in marinade. Cover with plastic wrap and refrigerate for 30 minutes or up to overnight.

On a stovetop grill on medium high heat, brush the grill with oil of your choice. (Tip: Make sure the grill is hot before adding tofu—this will prevent sticking.) Place tofu on grill and don’t touch it! Let it cook for 5-7 minutes before checking it; the more you play with the tofu on the grill the more it will break and stick. With a thin spatula, carefully flip tofu over and grill the other side, about 5 minutes.

Transfer to serving plate and cut in half if usng for tacos.

For the green marinade:
In a blender, blend soy sauce, lime juice and zest, garlic, scallions, ginger, cilantro and salt. Pulse on low to get everything moving. Slowly pour in oil and blend until combined.

1. Take the diced potatoes and place them in a large pot filled with water. Boil the potatoes until they are soft, about 15 to 20 minutes and then drain and set aside.

2. Take the kale leaves off the stem and rinse to make sure they are clean. Chop the kale and set aside.

3. Take a large saute pan and drizzle with the olive oil. Heat on medium high heat. Once the pan is hot, add the diced onions and cook until translucent, about 7 minutes. Add the kale and saute for another 10 minutes until the kale is completely cooked and wilted down. Add the diced potatoes and stir until evenly distributed. Season with salt, pepper, cumin, and chili powder. Add the diced jalapeno peppers. Cook with all ingredients for about 7 to 10 minutes. Remove from heat.

4. Now that the enchilada filling is cooked, take a whole wheat tortilla and take about 2/3 cups of filling and spread it down the middle of the tortilla. Then roll it up and place it inside a large rectangular (9×13) dish, seam side down. Repeat process until all filling is completely gone. Should make anywhere between 6-8 enchiladas (if you make more than 6 you may want to get another can of enchilada sauce).

5. In a medium bowl, pour in both cans of enchilada sauce along with the can of green chilies; stir and pour evenly over the enchiladas. Place inside the oven and bake for 10 minutes. Remove dish from oven, garnish with chopped cilantro, and serve.

In a medium bowl add hazelnuts, salt and canola oil and mix until oil and salt cover the filberts/hazelnuts. Pour onto a half-sheet pan and spread out in an even layer. Place on upper rack in oven. Roast until golden brown and toasted, rotating pan halfway through, about 20 minutes.

As soon as the hazelnuts are finished cooking, add the contents of the sheet pan into a food processor. Be careful—the hazelnuts will be very hot! Add the rest of the ingredients and turn on high and blend until smooth. Scrape down the sides of the food processor to make sure all is incorporated and smooth. This takes about 5 minutes.

Transfer the mixture to a glass jar with a lid. I keep mine at room temperature but it will last a long time in the refrigerator.

Meanwhile, heat a pan with a drizzle of oil or cooking spray to medium heat. Add the cubed tofu and toast lightly in the pan for 10 minutes or so, shaking the pan every once in awhile. When the tofu is browned on all sides (give or take, don’t obsess too much), drip in the remaining teaspoon of soy sauce. Toss to combine.

Into the veggie/dressing mixture, add the cooked quinoa, tofu, scallions, and sesame seeds. Stir together, and taste. Add more soy sauce if you’d like.

Serve as a complete meal or with your favorite Asian veggie side dishes. Enjoy!

For the “rice”:
1. In large bowl, add corn, red bell pepper, yellow bell pepper, squash, green onions, jalapeno and cilantro.
2. Stir in dressing and let it sit for an hour.
3. In food processor chop cauliflower, pulsing until a rice-like consistency is reached.
4. Add cauliflower “rice” to the mixture and stir well.
5. Repeat step 3 with the broccoli florets and add them into the mixture.
6. Garnish with chopped avocado and serve. (Room temperature is best.)
7. Drain off excess water as it accumulates.

On a rimmed baking sheet, toss the cauliflower and the chickpeas with the curry powder, thyme, salt, pepper and the oil. Roast for 30 minutes, or until the chickpeas are crispy and the cauliflower is gorgeous and tender. Remove it from the oven and stir it around about half way through the cook time.

In the meantime, bring a small pot of water to a boil. Add the grains and cook until tender. How long will depend on what grain you choose. I had a Trader Joe’s bag of mixed grains that was pawfect. Just follow the package instructions for preparing your preferred grain.

In a large bowl, combine the cooked grains with the roasted goodies, the parsley, lemon juice and pine nuts. Give it all a good toss. Taste it. Might need another pinch of salt? Ger fer ert.

Serve with more fresh lemon wedges. Oh my goodness.

Add coconut milk, garlic, the juice and zest from one whole lime, two whole scallions, and drained beans. Gently fold everything together and swirl only 2-3 times around the pan just to combine.

Bring to a boil; cover and reduce heat to a low setting. Simmer for about 40 minutes, or until all liquids have been absorbed and rice is tender.

Quarter the remaining lime, and chop remaining scallions, set aside.

Remove pan from heat, but leave it covered, and allow rice to steam for 20-30 minutes. Fluff with a fork and discard the whole scallions. Serve with lime wedges and chopped scallions.

While the garlic is roasting, soak the bamboo skewers, set aside. In a separate bowl, whisk the remaining 1 tablespoons of olive oil and the vinegar, add mushrooms and toss to coat. Cover with plastic wrap and refrigerate until ready to assemble the skewers.

When the garlic has finished and is cool enough to handle, gently peel the skin away from each individual clove. Begin skewering the garlic and mushrooms, alternating so there is a garlic clove between each mushroom. Set aside until cauliflower is almost finished.

For the cauliflower:
Preheat oven to 300ºF. Rinse the cauliflower and pat dry. Cut the head in half, straight down through the center core. Take each half, cut straight down, 1″ from the taller center-edge, creating two 1″ thick steaks. Set steaks aside.

Break up the remaining cauliflower into small florets. In a small saucepan, combine florets, coconut milk, water, and a pinch each of salt and pepper. Bring to a boil, cover and simmer until fork tender, about 15 minutes. Strain, reserve the liquid, add the liquids back to the pan and keep warm over low heat. Add florets onto a rimmed baking sheet bake for 10-15 minutes until they have dried out a bit.

While florets are drying out in the oven, heat olive oil in a large skillet over medium/high heat. Brush each side of the steaks with oil, and sprinkle each side with a pinch salt and pepper. Brown the steaks, about 3-4 minutes on each side.

By this time the florets have finished drying, the skewers are assembled, and the steaks are ready for the oven. Transfer dried florets into your blender, puree with 1 cup of reserved cooking liquids. Transfer steaks onto rimmed baking sheet, bake for 10 minutes until tender. Add skewers to skillet, saute each side 3-4 minutes.

Divide puree between plates, top each plate with a cauliflower steak, and 2 mushroom and garlic skewers.

Recipe for cauliflower steaks and puree adapted from Bon Appetit February 2008 issue.

In a small bowl, whisk together the flax seed meal and water, and set aside for 5 minutes.

In a large bowl, whisk together the flour, baking soda, baking powder and salt, and set aside.

In the bowl of your mixer, beat together the coconut oil, brown sugar and vanilla on medium speed until combined. Beat in the flax seed mixture, scraping down the sides of the bowl until well-combined.

Add in the flour mixture on low speed, and mix together until all of the flour mixture is incorporated.

On low speed, mix in the oats and chocolate chips.

Use a small cookie scoop to measure out the cookie dough onto the lined baking sheets.

Bake the cookies at 350°F for about 12 minutes, until the cookies are set and lightly golden.

Let the cookies cool on the baking sheet for 10 minutes, then cool completely on a cooling rack before enjoying!