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.

• Heat oven to 425 degrees.
• Line one sheet pan with parchment paper.
• Drain and rinse the chickpeas and rub them dry and let them continue drying on paper towels.
• Place the squash on the parchment paper-lined pan and and 2 tablespoons oil. Spread squash into an even layer and roast for 20minutes.
• Combine the chickpeas in a medium bowl with red onion, remaining ¾ teaspoon Ras el hanout or berbere , ¾ teaspoon salt and 1tablespoon oil, and toss until well combined.
• Add the mixture to the pan of squash and stir everything well. Continue roasting for another 30 minutes, tossing the mixture halfway through, until the squash is golden brown and tender, and the chickpeas and onions are slightly crispy.
• Remove the pan from the oven, sprinkle vinegar and herbs on top and toss. Drizzle with honey and toss again to combine.
• Taste and season with more salt, more honey and vinegar to taste. Serve with spoonfuls of yogurt.

• Cut the cauliflower into bite sized pieces and coat with the olive oil
• Sprinkle the cauliflower with cumin and chili powder and toss until well blended
• Arrange the cauliflower in an even layer and bake for 15 minutes
• Remove from the oven, toss, and sprinkle the pepitas over the cauliflower
• Return the cauliflower to the pan and bake for another 10-15 minutes
• Sprinkle the cauliflower with cilantro and lemon zest.
• Serve and enjoy!

• Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
• To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem.
• Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
• Brush 1 TBSP melted butter onto each half.
• Add 1 TBSP maple syrup into each half.
• Sprinkle cinnamon on both halves.
• Cover the squash with a piece of foil and roast for 30 minutes.
• Remove foil and bake for 5-10 minutes longer, until squash is fork-tender. Serve immediately.

• 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.

• Slice the pointy ends off the sweet potato - leave the skin on
• Using a knife or mandoline, carefully cut the sweet potato into ¼-inch thick slices

To oven bake

• Preheat the oven to 350°F. Lightly oil the baking tray. Put your potato slices in a single layer on the tray and very lightly oil them as well using a pastry brush.
• Sprinkle with salt and pepper. Bake the sweet potato slices about ⅓ from the top of your heated oven for 13-15 minutes.

To air fry

• Lightly oil the air fryer tray or basket
• Air fry for 10 minutes at 400°F , then flip the toasts over and air fry 8-10 more minutes. You don’t have to add additional oil.
• Let them sit about 3 minutes to cool before topping and enjoying
• They can also be stored in the refrigerator for 4-5 days before toasting again prior to adding your topping.
• You can also freeze them for up to a month and then just reheat in your toaster oven to crisp prior to adding your topping.

• 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.

• Remove the core and let the cauliflower dry completely.
• Roughly chop the cauliflower into florets, and place the cauliflower in a food processor.
• Roughly chop half the cauliflower into florets, and place the cauliflower in a food processor.
• Pulse until the cauliflower is small and resembles couscous.
• In a large skillet over medium heat, heat the olive oil, then add the onions and garlic and cook until soft and translucent, about 5-7 minutes.
• Add the cauliflower rice and stir to combine.
• Season with salt and pepper and continue to cook, stirring frequently until the cauliflower softens, about 3-5 minutes. 
• Remove from heat and transfer to a large serving bowl.
• Add lime juice and fresh cilantro and toss gently to combine. Serve warm.