Salad

• Cook quinoa according to package directions and let cool.
• Prep the tomatoes, avocado, celery, and asparagus and feta cheese.
• Mix all ingredient together in a bowl.
• Add 1/4 cup dressing and toss to coat. Add more dressing if desired.

Dressing

• Add all ingredients into a blender. Process until creamy.

• Press the block of tofu for at least 20 minutes to remove excess water. Pressing improves the texture of the tofu and will also help the tofu crisp up when cooking. Press easily by putting the tofu in between two plates and stacking heavy items on top.
• Cut the tofu in to 16 large cubes or rectangles or any size you like.
• Toss the tofu in Tamari sauce (low sodium) until coated and then add the cornstarch, garlic, onion, salt and pepper.
• Air Fryer - Place parchment paper into your air-fry and coat with olive oil. Also spread a little spread olive oil over the tofu pieces and after preheating the air-fryer heat them at 400 degrees for 5 minutes and then turn and cook for another 5 minutes until golden brown.
• Alternately, heat a large pan on medium-high heat. Add 1-2 tablespoons olive oil or enough to coat the base of the pan and pan fry each side until golden brown, about 3-5 minutes each side.
• Toss the tofu with 1/4 cup sweet chili sauce and add more as desired when serving.

Salad

• Shred the cabbage
• Use a zester to zest the oranges
• If using mandarin oranges, just peel and pull into sections
• Cut up the chicken into bite size pieces. Season with salt and pepper and saute in olive oil for approximately 5 minutes until cooked through.
• Dice the green onions
• Cube the avocado
• Chop the cilantro
• Mix all ingredients in a serving bowl

Dressing

• In a lidded glass jar, add the sesame oil, tamari, maple syrup, orange juice and orange zest. Shake well until completely emulsified.
• Pour dressing over the combined salad and taste. Add more salt and pepper if needed.

• In a blender or a food processor combine blueberries, balsamic vinegar, honey, lemon, olive oil and blend until combined and creamy (about 45 seconds).
• Taste and add salt and pepper to desired taste and stir or pulse until mixed.
• Serve over your favorite salad or greens.

• 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.

• Wash and dry the Bok choy and cut into bite size pieces.
• Prepare the dressing by placing the olive oil, apple cider vinegar, mustard, maple syrup, avocado and salt and pepper into a blender.
• Blend until creamy - approximately 15 seconds
• Pour the dressing over the Bok Choy and enjoy!
• Leftover dressing can be stored in the refrigerator for 3-5 days and used on any salad, cooked string beans, asparagus, etc. If dressing is too thick you can thin iw with a little water.

Cauliflower Salad

• Break cauliflower into medium florets
• Toss cauliflower in a bowl with 2.5 Tbsp olive oil
• Place in a lightly-oiled parchment-covered sheet pan (large).
• Roast in a preheated 375 F oven for 15 minutes.
• Remove pan and sprinkle with salt, pepper and optional spices.
• Add drained tomatoes. Stir/flip the cauliflower, tomatoes and spices.
• Return the pan to the oven and roast for another 15 minutes.
• In the meantime, put drained garbanzos in bowl and toss with remaining 1/2 Tbsp olive oil.
• Remove pan from oven at 30 minutes, add garbanzos and stir all.
•   Cook for another 5-10minutes
• Add the parsley
• Drizzle the lemon tahini dressing over top, and toss to combine. Serve warm or cold.

Lemon Tahini Dressing

• While the cauliflower is cooking, make the tahini dressing.
•  Add the tahini, water, lemon juice, garlic, cumin and salt to a blender. Blend until smooth, then refrigerate until ready to serve.

• Rinse the lentils well and pick over to remove any debris or pebbles.
• Place lentils and garlic into a large saucepan.
• Cover with 4 cups water and bring to a boil.
• Turn heat to medium low and cover pot.
• Simmer until lentils are tender but not mushy, about 20-25 minutes.
• While lentils are cooking, mix together vinegar, oil, salt, pepper and mustard in a small bowl or glass jar. Set aside.
• Chop the bell peppers, carrot, onion and parsley and set aside.
• When lentils are done, drain well and place into a large mixing bowl. Let cool for 15 minutes.
• Add chopped vegetables and vinegar/oil mixture to the cooked vegetables.
• Toss all ingredients gently, but well.

  Refrigerate for 1 hour to let the flavors blend before serving.

• With a mandolin or a sharp knight, slice the Brussels sprouts very thinly (making sure not to slice your hand!). In a small bowl, combine  the the lemon juice, spicy mustard, maple syrup, salt, and pepper. Mix and set aside.
• Place a skillet over medium heat. Once hot, add the hazelnuts and spread them to a single layer over the pan. Toast them for 5-7 minutes, or until lightly browned on the out side and smell nutty. Remove from heat quickly to avoid burning and set them to cool a bit. Rub nuts in a cloth towel to remove skins and cool completely.Slice the hazelnuts in half.
• Toss the sliced Brussels sprouts with the lemon-maple dressing and mix in the hazelnuts and pomegranate seeds. Season with salt and cracked black pepper to taste and serve.