• Into medium sized pot add olive oil, sliced onions, carrots and mushrooms cook on medium heat until soft.
• If using chicken or tempeh add now.
• Add chopped green vegetables.
• Add water and wakame and bring to a low boil.
• If using black beans add now cook for 5 minutes
• To blend flavors remove from heat ladle a small amount of soup broth into a small cup
• Add 1-2 teaspoons of miso to broth to your desired taste 

• In a large bowl, combine all the slaw vegetables.
• In a small bowl, whisk together all dressing ingredients until smooth or use a glass jar and shake until well blended.
• Pour dressing over the slaw and toss well to combine. Let sit for at least 10 minutes before serving to allow flavors to meld. Garnish with sesame seeds and pumpkin seeds if using.

• 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.

Stir Fry

• Add 1 tablespoon olive oil to the the skillet or wok and cook over medium heat
• Add the chicken and season with salt and pepper
• Cook for about 3-5 minutes until cooked through. Remove chicken from the skillet and set aside.
• Add the onions, broccoli, bell peppers, carrots, zucchini and snap peas to the skillet, stirring occasionally, and cook until crisp tender, about 5 minutes.
• Add chicken back into the pan and stir to combine.
• Add the sauce to the pan and pour over the chicken and vegetables and stir to combine.
• Cook for about one minute and serve on rice if desired.

Sauce

• Add all of the ingredients into a jar and shake until evenly mixed

• Preheat oven to 400 degrees F
• Cut the nori sheets into 4 equal squares
• In a bowl, whisk the olive oil, toasted sesame oil, tamari, rice wine vinegar, honey, ginger, garlic, sesame seeds and scallions.
• Add the cubed salmon and marinate for an hour.
• To each cut nori sheet add 1 tbsp cooked rice. Fully cooled.
• Move the nori square to a muffin slot, pushing down the rice.
• Add 4-5 marinated salmon cubes to each muffin round. Fill all 6 muffin rounds.
• Place muffin pan into the heated oven and bake for 15 minutes,
• Whisk together all of the glaze ingredients and add some to the baked salmon for added flavor.

• Heat the oven to 400 degrees F
• Remove loose outer leaves, cut the Brussels Spouts in half and add to bowl
• Cut the Pumfu into small cubes and add to bowl
• Add the toasted sesame seed oil, tamari and sweet chili sauce to the sprouts and Pumfu and mix thoroughly. Adjust to your personal tastes and add more of or less of the sauce.
• Add the mix into a roasting pan and spread out so it is not in layers.
• Roast for approximately 30 minutes, stirring half way through until the sprouts are crisp and the Pumfu is nicely browned.
• If you have an air fryer you can cook them in the fryer for approximately 20 minutes stirring often until crisp and brown.
• While the sprouts are cooking prepare the Right Rice by following the package directions. It is easy and the "rice" is added to a pot with boiling water and then removed from the heat. It sits covered for 10-12 minutes.
• Enjoy!

• Add all three ingredients into a glass jar with a lid
• Place lid on tightly
• Shake until well mixed
• Enjoy with the salad of your choice

Salad

• Prepare the rice. 1 cup is added to 1 3/4 cups water. Bring to a boil covered and then reduce heat to a simmer for 50 minutes.
• Wakame - place in 1/2 cup water and let sit for 10 minutes until softened
• Cucumber - diced
• Place rice, wakame and cucumber into a small bowl.
• Add the natto and dress with the Asian Dressing. Mix and enjoy.

Asian Dressing

• Place ingredients in a jar and shake well until fully dissolved.
• Keep for up to 3 weeks, in the refrigerator. Bring to room temperature and shake well before use.