Tomato Sauce:
– Whilst the lentil balls are cooking, pre-heat a pot or a frying pan over medium-high heat. Add the olive oil and your garlic. Fry the garlic for about half a minute then add your tinned crushed tomatoes.
– Break the plum tomatoes with a wooden spoon or spatula as you bring the sauce to a boil.
– Once the tomato sauce is boiling, turn the heat down and simmer the sauce for 5-10 minutes.
– Turn the heat off, add your parsley, a pinch of sugar and then season with salt and pepper.
– Serve the meatballs with the tomato sauce, and with an added side if you wish. Such as pasta, couscous, rice etc.

After 30 minutes, rinse the salt off the cubed eggplant and dry thoroughly with a towel.

Heat a wide skillet over medium heat with 1/4 cup of olive oil or avocado oil.

Working in batches, saute the eggplant til golden brown, taking care not to overcrowd the pan. Remove from pan and place on a plate lined with a paper towel to absorb any excess oil.

If needed, add another tablespoon of oil to the pan, and add the shallots and mushrooms. Saute until both are lightly browned, about 5–7 minutes.

Add minced garlic and saute just until fragrant, about 1 minute.

Add the harissa paste, cumin, remaining 1 tablespoon of salt, chickpeas, and cooked eggplant to the pan. Stir until paste and spices coat the ingredients evenly.

Add the canned tomatoes and their juices, and vegetable stock to the pan and reduce heat to medium low. Simmer for 8–10 minutes until the stock has reduced and you have a thick sauce.

Taste for seasoning and add extra salt or harissa if needed. Remove from heat and stir in lemon juice and fresh chopped cilantro to serve. Top with crumbled feta cheese.

Add noodles and all of the seasoning; soy sauce, hoisin sauce, sugar and ground pepper. Stir for 2 minutes—the noodles should be hot now. If the wok gets dry, you can add a little bit of water.

Push the noodles to one side of the wok, add bean sprouts and spring onions. Then scoop the noodles on top of it, leave for about 30 seconds. If you took out the tofu earlier, now is the time to put it back in.

Stir it all together for another minute also and plate it up, sprinkle with sesame seeds (optional). Enjoy!

Heat large skillet over medium-high. Pour in olive oil and allow to heat. Add sliced mushrooms and red onion and stir around to coat in olive oil. Allow a couple minutes to soften before seasoning with kosher salt, black pepper and garlic powder.

Mushrooms will release liquid and then reabsorb them, allow this to happen. Once liquid is absorbed, cook for another 2-3 minutes to brown the mushrooms a bite. Add white wine and scrape up any bits from the bottom of the pan. Cook for 1-2 minutes more then remove from heat.

Place about 1/4 cup of the mushroom/onion mixture in the middle of the tortilla. Add fire roasted salsa on one side of the tortilla. Mix together sour cream and sriracha and place a dollop on the taco. Finish with cotija cheese and arugula. Serve immediately.

For the cauliflower:
Cut cauliflower into medium-sized florets.

In a medium bowl, mix cold water and corn starch until smooth without any lumps. Add garlic, rice flour, and salt to the bowl and whisk together until smooth. The batter should be the consistency of a thick paste. Add more rice flour if needed.

Mix cauliflower florets into the batter. Roast the cauliflower on a baking sheet lined with parchment paper for 15–20 minutes. Flip florets and cook for an additional 15 minutes or until desired crispiness.

For the sauce:
Heat the oil in a small pan. Add ginger and garlic. Add soy sauce, brown sugar, and vinegar.

Mix cornstarch and cold water until smooth, then add to the sauce. Let it simmer for 1 minute until it starts to thicken. Be careful not to overcook. Set aside until you’re ready to mix in with the cauliflower.

To put it all together, add roasted cauliflower to the prepared sauce. Place back onto the baking sheet and cook for an additional 5 minutes (optional). Sprinkle sesame seeds and scallions on top and serve immediately.

Notes:
• Cut the cauliflower pieces smaller if you want them extra crispy!
• The sauciness of the dish depends on the size of your cauliflower and your preference. If you want to make your cauliflower more saucy, add an extra 1/4 cup of water and 1/4 cup soy sauce.
• If you feel like you overcooked the sauce, just add some warm water to it and stir until no longer lumpy.

Add edamame, garlic, ginger, scallions, truffle oil, white miso, and 2 tablespoons soy sauce in a food processor and blend it until paste is formed.

Scoop about 1 teaspoonful of mixture into each wonton wrapper. Wet the edges of the wonton wrapper and fold two corners together to make a triangle.

Bring a large pot of vegetable broth and remaining 2 tablespoons soy sauce to a boil. Place the filled dumplings in the boiling broth 2 to 3 at a time (depending on the size of your pot) and cook for 3–4 minutes until dumplings are translucent or floating at the top. After removing the dumplings, cover to keep warm while cooking the rest of the batch.

Once all the dumplings are completed, top with the broth and drizzle some truffle oil (optional). Serve immediately with your optional garnishings!

Add lentils and stir to coat in the spices and chile paste. Add tomatoes, coconut milk, 1 cup of water, and 2 teaspoons of salt. Season with freshly cracked black pepper. Bring to a simmer and cook, stirring occasionally, until lentils are soft but not mushy, about 25 minutes. Off heat, stir in cilantro and lemon juice. Taste and adjust seasonings as desired.

Serve topped with a dollop of Greek yogurt or sour cream and bread for dipping (optional, but highly recommended).

Preheat oven to 425°F. Add onions, carrots, cauliflower, bell pepper and garlic to a large sheet pan. Drizzle with oil, season, then stir or use hands to coat vegetables well.

Bake for 15-30 minutes or until fork tender, stirring halfway through. For crisp edges, broil the last minutes until browned.

If using canned beans and box rice:

Heat canned beans and cook rice according to box or package instructions.

Smash Avocado: scoop the flesh of two avocados into a bowl and smash lightly with a fork. Add cumin, salt and lime, then mix again. Season to taste.

When Ready to Serve: When Ready to Serve: Use one or two different kinds of tortillas. Turn all four cooktop burners on; place a tortilla on each. Watch careful and flip with tongs. As time passes, get fast with your flips (think “Whack a Mole” quick). When crisp and to your liking, remove. * a (toaster) oven can be used too.

Taco Assembly: however you want or for easy in eating: Beans on one side, rice in the middle, smashed avocado on the other. Roast veggies on top. Sprinkle lettuce and cilantro through the middle, a squeeze of lime, hot sauce totally optional but if acceptable—everywhere. Fold, hold, and enjoy every flavor filled bite.

Notes: leftover veggies, rice, and beans can be used for nachos, quesadillas, or added to a salad.