• Open lentil and chickpea cans, rinse and drain
• Place into bowl and mash untill the texture looks like tuna and the chickpeas are fully smashed
• Add the mayo, pickles, celery and salt and blend
• Serve on crackers, make a sandwich, or scoop onto an endive leaf or lettuce wrap.

• Remove the collard leaves from the bunch.
• Place leaves flat (rough side up) on a cutting board and gently glide a sharp paring knife across the length of the stem, shaving it down to the same thickness as the rest of the leaf.

  Do this for each leaf being careful not to nick or tear the leaf with the tip of your knife.
• Place the collard leaves into a bath of hot water for a 1 minute or 2 until the leaves are softer and will roll easily.
• Dry the leaves completely and add your ingredients to the center of the collard leaf.
• Fold in the sides of the collards and completely roll it up into a comoact package.
• Cut the roll up in half or eat it whole. The second wrap can be stored in the refrigerator and eaten the next day.

• Drain the tofu and dab away the excess water with a clean dish towel.
• Crumble the tofu into a food processor. Add 4 tablespoons of the nutritional yeast, the garlic, miso, onion powder, 1 teaspoon of the salt, a generous amount of pepper, the olive oil, 2 tablespoons lemon juice. Blend until creamy and smooth.
• Taste for salt, acidity and cheesiness. As needed, add additional salt, lemon juice and nutritional yeast.
• The whipped tofu will stay good in the fridge for up to 1 week. (It can also be frozen for up to 2 months; defrost in the fridge before using.)

Sardines

• Mix together the sardines, cumin, chili powder, smoked paprika, lime juice and salt.

Avocado Sauce

• Add the Greek yogurt, lime juice, cilantro and salt
• Blend until smooth
• Add the avocado, Greek yogurt, lime juice, cilantro and salt.Blend until smooth.TacosLayer the tacos with salmon, salsa and avocado sauce.
• Blend until smooth

Tacos

• Layer the taco with sardines, salsa and avocado sauce.

•  Place the first six (base) ingredients in a food processor.
•  Puree until fairly smooth.
• Transfer the puree to a serving container.
• Add the remaining ingredients (finish the soup) and stir together.
• Cover and refrigerate for at least an hour before serving.
•  Garnish each serving with thyme or other fresh herbs, if desired.

• Pre-heat oven to 400 degrees F
• Mash 2 ripe avocados in a bowl
• Add 2 eggs and mix
• Add 1 cup grated parmesan cheese
• Add 1 cup shredded cheddar cheese
• Mix all ingredients until well blended
• Add 2 tbsp of the mixture to a baking sheet that is lined with parchment paper.
• Spread the mixture into a thin round approximately 3"x3".
• Sprinkle everything bagel seasoning over the round
• Bake in 400 degree oven for 12 minutes and then turn over and bake for another 8 minutes.
• Remove from the oven and cool. Store the them in a covered dish.
• You may want to reheat them to bring back the crispness if they are not eaten right away.

• Pre-heat oven to 450 F
• Mash the avocado
• Add a beaten egg
• Mix in the parmesan cheese
• Blend until creamy and fully incorporated
• Form into bars and place onto a baking sheet covered with parchment paper
• Top with your spice of choice
• Bake at 450 F for 10-12 minutes

• Preheat the oven to 450°F and line a baking sheet with parchment paper.
• Use a small spoon to hollow out the flesh of the zucchini, leaving a little more than ¼-inch thickness around the edges.
• Saute the onions and garlic in 1 tsp of olive oil until softened.
• Add the tomatoes, peppers, cooked quinoa, cheese (or nutritional yeast), lemon zest, herbs, pine nuts, salt and pepper. Continue sautéing for a few minutes until the flavors blend.
• Drizzle the hollowed out zucchini with olive oil and sprinkle with salt and pepper.
• Spoon in the filling and bake for 16 to 18 minutes, or until the filling is set and is golden brown and the zucchini is fork tender.

• In a food processor, pulse the cannellini beans, olive oil, lemon juice and zest, garlic, salt, and pepper until combined.
• With the food processor running, slowly add the water and process until smooth.
• Serve with veggies or pita.

• After rinsing your chickpeas, make sure to dry as much of the water as you can.
• Add the chickpeas into a bowl and mash with the back of a fork or a potato masher.
• Add remaining ingredients and stir to combine.
• Add salt and pepper to taste.
• Store in an airtight container in the fridge for up to 5 days.