• Remove the leaves off your cauliflower, and chop the head in four before placing in your food processor.
• Blend until the cauliflower turns into a rough rice, not too small or may become mushy
• Mix all salad ingredients including the lemon zest in a bowl, lifting gently and folding so as not to crush the tomatoes.

Dressing

• Add dressing ingredients to a jar and shake until well combined, then pour over salad and mix lightly again. If using the tahini, place all of the ingredients into a blender and blend until creamy.
• Pour the dressing over salad and mix lightly again.This salad even tastes great the next day.

• Preheat the oven to 400°F.
• Line a baking sheet with parchment paper
• Cut the cauliflower into floret pieces
• Place the cauliflower onto the roasting pan
• Drizzle the cauliflower with the olive oil
• Sprinkle with the Berbere , salt and pepper.
• Mix well to thoroughly coat the cauliflower
• Roast the cauliflower for 15 minutes. Stir the cauliflower and roast for another 10 minutes until the cauliflower is brown and the stems are tender when pierced with a fork.

• Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
• Slice the squash into ½-inch thick half-moons (leave the skin on—it becomes tender when roasted).
• Toss the slices in a large bowl with olive oil, cinnamon, nutmeg, cardamom, and salt until evenly coated.
• Arrange the slices in a single layer on the prepared baking sheet.
• Roast for 25–30 minutes, flipping halfway through, until golden and caramelized around the edges.
• Serve warm as a side dish or toss into grain bowls, fall salads, or yogurt-tahini drizzled plates.

• Remove the outer leaves of the cabbage. Do not wash the cabbage as you need the bacteria for the fermentation process.
• Remove the cores from cabbages and thinly slice using a food processor or good knife. Place in a large bowl.
• Mix with your hands, squeezing firmly and pushing down the cabbage with your fist to encourage the salt to draw the natural water out.  Continue to do this for the next 15 minutes or so. You want to extract enough of the cabbages’ juices so that they will cover the cabbage when it goes in the jar or pot.
• Transfer the cabbage to the jar, pressing the layers down as you add the shredded cabbage. Also pour in all the liquid.
• You want the cabbage to be submerged in its juices.  (If there's not enough juice, just add some water.)
• Once the cabbage is completely submerged by the brine, cover loosely with a lid or tea towel and leave at room temperature.
• Everyday (once or twice a day), press down the cabbage with your hand or a spoon to completely submerge the cabbage under the brine. You will see bubbles rising as you press the cabbage.
• Loosely replace the lid. Continue pressing the cabbage mix for 5 -7 days until bubbling at the top of the brine stops. Once sufficiently fermented, seal and store in the refrigerator.  It will last 12 months unopened, and 2 months once opened.

• 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.)

• 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

Pasta

• Bring a large pot of water to boil and add the salt.
• Add the pasta and cook until al dente.
• Before draining the pasta, add the snap peas and the green peas and leave in for 20-30 seconds. Drain the pasta and lightly rinse with cold water.

Pesto

• Place the greens, basil, olive oil, miso, garlic, lemon juice into the blender.
• Blend to a bright green puree. Taste and adjust seasoning with salt and some ground black pepper.
• Toss the pasta and peas with 1/2 the pesto (or more) until coated. Save the rest of the pesto to use on fish or chicken or tofu.

• 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 large bowl, add the chopped broccoli, chickpeas, apples, carrots, green onions, cranberries, and pecans.
• Make the dressing by whisking together the vinegar, olive oil, mustard, maple syrup, salt and pepper.
• If using the avocado to make a creamy dressing, place all ingredients into a blender and blend until smooth.
• Pour the dressing over the salad and toss to combine.

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.