WEDGE SALAD WITH PEPITA BACON

SERVES 4 PORTIONS

FOR THE PEPITA BACON

1/4 cup (40 g) raw pumpkin seeds

1 tsp. maple syrup

1/2 tsp. gluten-free liquid smoke

1/8 tsp. onion powder

1/8 tsp. garlic powder

1/8 tsp. salt

FOR THE WEDGE SALAD

2 tbsp. (28 ml) olive oil

2 shallots, sliced

1 head of iceberg lettuce, cut into quarters

1/2 cup (120 g) Irresistible Ranch Dressing

1/2 cup (50 g) sliced celery

1/2 lb. (225 g) tomatoes, chopped

2 tbsp. (12 g) diced scallions

Freshly cracked black pepper, to taste (optional)

NUTRITIONAL VALUES

Calories: 216kcal
Fat: 18.1g (2.4g S.Fat)
Carbs: 12g
Protein: 3.7g
Sugar: 4.9g
Sodium: 398mg

METHOD

TO MAKE THE BACON
Preheat the oven to 180°C/350°F and line a small baking sheet with aluminium foil.

In a small mixing bowl, combine all of the ingredients. Spread the mixture on a baking sheet and bake for 5 minutes. Stir and continue to roast for 3 to 5 minutes, or until the seeds begin to brown.

TO MAKE THE SALAD
In a small skillet over medium heat, heat the olive oil. Sauté the shallots for 3 to 5 minutes, or until golden brown. Cook for another 3 minutes on the other side, then transfer to a paper towel to blot excess oil.

Place one wedge of iceberg lettuce in each serving bowl, with the corner facing up. Drizzle each wedge with 2 tbsp. (40 g) Irresistible Ranch Dressing, then top with the celery, tomatoes, crispy shallots, pepita bacon, and scallions. A sprinkle of pepper on top wouldn't hurt either.

CORN SALAD WITH BASIL PESTO AIOLI

SERVES 4 PORTIONS

FOR THE BASIL PESTO AIOLI

2 cups (60 g) packed baby spinach

1 cup (40 g) fresh basil leaves

2 tbsp. (28 ml) lemon juice

1 tbsp. (4 g) nutritional yeast

1 clove of garlic, peeled

1 tbsp. (15 ml) olive oil

1 tbsp. (15 ml) water

1/2 tsp. sea salt

1/4 tsp. freshly ground black pepper

1/2 cup (112 g) vegan mayonnaise (soy-free, if necessary)

FOR THE SALAD

5 cups (820 g) cooked sweet yellow corn kernels

1 cup (30 g) packed ribbon-cut spinach

1/3 cup (55 g) sliced red onion

Salt and freshly ground black pepper, to taste

NUTRITIONAL VALUES

Calories: 289kcal
Fat: 12.7g (0.9g S.Fat)
Carbs: 44.1g
Protein: 7.6g
Sugar: 6.9g
Sodium: 1095mg

METHOD

TO MAKE THE BASIL PESTO AIOLI In a food processor, combine the spinach, basil, lemon juice, nutritional yeast, garlic, olive oil, water, salt, and pepper to make a paste. As needed, scrape down the sides. In a food processor, combine the mayonnaise and pulse until evenly combined.

TO MAKE THE SALAD In a medium mixing bowl, combine the corn, spinach, onion, and basil pesto aioli. Season to taste with salt and pepper and chill for 15 to 20 minutes before serving.

AUTUMN SALAD WITH CITRUS VINAIGRETTE

SERVES 4 PORTIONS

FOR THE GLAZED PECANS

1/2 cup (55 g) pecans

1 tbsp. (15 ml) water

1 tbsp. (15 ml) maple syrup

1/2 tsp. ground cinnamon

1/2 tsp. vanilla extract

Pinch of salt

FOR THE SALAD

1/2 cup (104 g) farro

1 cup (235 ml) water

5 oz. (140 g) mesclun greens

1 apple of your choice, cored and thinly sliced

1 Bosc pear, cored, and thinly sliced

1/4 cup (30 g) unsweetened dried cranberries

FOR THE VINAIGRETTE

1/4 cup (60 ml) orange juice

3 tbsp. (45 ml) olive oil

1 tbsp. (15 ml) apple cider vinegar

1 tbsp. (15 ml) agave nectar

1/2 tsp. grated orange zest

1/8 tsp. ground ginger

Pinch of ground cinnamon

Pinch of salt

NUTRITIONAL VALUES

Calories: 361kcal
Fat: 20.7g (2.5g S.Fat)
Carbs: 42.1g
Protein: 5.7g
Sugar: 19.2g
Sodium: 120mg

METHOD

TO MAKE THE GLAZED PECANS
In a small saucepan over medium heat, combine all of the ingredients. Cook, stirring frequently, until most of the liquid has evaporated and the pecans are coated with the maple mixture.

Place the pecans on a cooling rack lined with parchment paper.

TO MAKE THE SALAD
Bring the farro and water to a boil in a small pot over medium heat. Reduce the heat to medium-low, cover the pot partially with a lid, and cook for 20 to 25 minutes, or until the water is absorbed and the grains are cooked.

Toss the farro and mesclun in a large serving bowl. Arrange the apple and pear slices in a circular pattern on top of the salad, followed by the dried cranberries and glazed pecans.

TO MAKE THE VINAIGRETTE
All the ingredients should be whisked together until emulsified. The vinaigrette should be served on the side.

BANH MI PANZANELLA SALAD

SERVES 4 PORTIONS

FOR THE QUICK-PICKLED VEGGIES

1 cup (235 ml) hot water

6 tbsp. (90 ml) apple cider vinegar

1 1/2 tbsp. (18 g) organic cane sugar

1 cup (130 g) julienned carrot

1 cup (88 g) julienned daikon radish

1 cup (135 g) julienned cucumber

FOR THE OYSTER MUSHROOMS

1/3 cup (80 ml) unsweetened nut-free non-dairy milk

1/2 cup (80 g) brown rice flour

1/2 tsp. salt

6 oz. (170 g) oyster mushrooms, broken into bite-size pieces

Cooking oil spray

FOR THE SALAD

2 cups (134 g) chopped kale, without stems

2 cups (150 g) shredded napa cabbage

1/4 cup (10 g) chopped fresh basil

1/4 cup (4 g) chopped fresh cilantro

1/4 cup (24 g) chopped mint, without stems

1 French baguette (4 oz., or 115 g), cubed and lightly toasted (gluten-free, if necessary)

FOR THE DRESSING

1/3 cup (80 ml) rice vinegar

1/4 cup (63 g) vegan hoisin sauce (gluten-free, if necessary)

2 tbsp.(28 ml) water

NUTRITIONAL VALUES

Calories: 387kcal
Fat: 22.7g (0.2g S.Fat)
Carbs: 71.4g
Protein: 18.3g
Sugar: 9.6g
Sodium: 812mg

METHOD

TO MAKE THE QUICK-PICKLED VEGGIES
Stir together the hot water, apple cider vinegar, and sugar in a tall canning jar until the sugar is dissolved. Add the carrot, daikon, and cucumber to the jar, shake, and set aside for at least 30 minutes to marinate.

TO MAKE THE OYSTER MUSHROOMS
Preheat the oven to 180°C/350°F and line a baking sheet with parchment paper.

Fill a shallow dish halfway with milk. In a separate shallow dish, sift together the rice flour and salt.

Dip the mushroom pieces in the non-dairy milk, allowing any excess to drip off, and then in the rice flour. Arrange the crusted pieces on a baking sheet. Bake for 15 minutes after lightly spraying both sides of the mushrooms with cooking oil spray. Bake for an additional 10 minutes after flipping the pieces.

TO MAKE THE SALAD
Toss the kale, napa cabbage, basil, cilantro, mint, and bread cubes together in a large mixing bowl. Divide the mixture among four serving bowls and top with the pickled vegetables. After that, divide the oyster mushrooms evenly among the salads.

TO MAKE THE DRESSING
Whisk together the rice vinegar, hoisin, and water. Drizzle it over the salad tops and serve.

RECIPE NOTES

Though regular basil works well here, if you can find Thai basil at an Asian or farmers' market, give it a try. It has a distinct flavour and is commonly used in traditional banh mi sandwiches.

GRILLED ROMAINE CHOP SALAD

SERVES 2 PORTIONS

TO MAKE THE SALAD

1/2 lb. (225 g) eggplant, peeled and cut into 1/2-inch-thick (1.3 cm) rounds

2 tsp. salt

2 tbsp. (28 ml) olive oil

1 tbsp. (15 ml) liquid aminos

1 tsp. gluten-free liquid smoke

1 head of romaine lettuce (1 lb., or 455 g), quartered lengthwise

1/4 lb. (115 g) cremini mushrooms, stems removed

1 ear of corn, husk removed

1 cup (150 g) grape or cherry tomatoes, cut in half

1 cup (134 g) partially peeled and chopped cucumber

FOR THE DRESSING

2 tbsp. (28 ml) lemon juice

2 tbsp. (28 ml) olive oil

1 1/2 tsp. nutritional yeast

1/2 tsp. Dijon mustard

1/4 tsp. agave nectar

1/8 tsp. garlic powder

1/8 tsp. salt

Pinch of freshly ground black pepper

NUTRITIONAL VALUES

Calories: 409kcal
Fat: 29.4g (4.2g S.Fat)
Carbs: 37g
Protein: 7.9g
Sugar: 24.6g
Sodium: 2679mg

METHOD

TO MAKE THE SALAD

To release some of the eggplant's juices, place it on a plate and sprinkle it with a light dusting of salt on each side. After 20 minutes, brush off as much salt as possible, pat the eggplant dry, and combine the eggplant slices with the olive oil, liquid aminos, and liquid smoke in a large zip-top plastic bag. Seal the bag, shake it up, and place it in the refrigerator for 30 minutes to marinate.

Prepare a medium-hot fire in a grill 180°C/350°F and oil the grill grates.

Remove the eggplant from the marinade and set it aside. Place the eggplant, romaine, mushrooms, and corn on the grill and cook for 3 to 5 minutes, or until there are visible grill marks. Grill for an additional 3 to 5 minutes on the other side. For the last half of the grilling time, brush some of the leftover marinade over the eggplant.

Chop the romaine lettuce and eggplant into bite-size pieces. Remove the corn kernels from the cob. Divide the romaine between two bowls, then top with the eggplant, corn, mushrooms, tomatoes, and cucumber.

TO MAKE THE DRESSING Whisk together all the ingredients until smooth. Drizzle over each salad before serving.

WALNUT CHORIZO TACO SALAD

SERVES 4 PORTIONS

FOR THE WALNUT CHORIZO

1 lb. (455 g) walnuts

3 tbsp. (45 ml) apple cider vinegar

2 tbsp. (15 g) ground ancho chili powder

1 tbsp. (9 g) garlic powder

1 tsp. ground cumin

1 tsp. ground coriander

1 tsp. salt

1/2 tsp. dried oregano

1/2 tsp. dried thyme

1/2 tsp. freshly ground black pepper

1/8 tsp. ground cinnamon

1/8 tsp. ground cloves

2 bay leaves

FOR THE SALAD

4 large flour tortillas

1 lb. (455 g) green leaf lettuce, chopped

1 can (15 oz., or 425 g) black beans, rinsed and drained

1/4 tsp. ground cumin

1/8 tsp. salt

1 cup (180 g) chopped tomato

1/2 cup (80 g) diced red onion

1/4 cup (35 g) sliced black olives

1/4 cup (60 g) Silky Sour Cream

1 batch of Simple Guacamole (optional)

1/2 cup (130 g) Roasted Chipotle Salsa (optional)

2 tbsp. (2 g) minced fresh cilantro

NUTRITIONAL VALUES

Calories: 1055kcal
Fat: 74.6g (6.5g S.Fat)
Carbs: 69.2g
Protein: 43g
Sugar: 8.3g
Sodium: 771mg

<b sytle="font-size:12pt;"><u>METHOD</u></b>
<br></br>
<n style="font-size:10pt;">TO MAKE THE WALNUT CHORIZO
Pulse the walnuts in a food processor until they are the size of coarse sand. In a food processor, combine the apple cider vinegar, chilli powder, garlic powder, cumin, coriander, salt, oregano, thyme, pepper, cinnamon, garlic, and bay leaves.
<br></br>
Heat the walnut mixture in a large skillet over medium-high heat. Brown the chorizo for 10 minutes, stirring occasionally, before reducing to a low heat and covering with a lid to keep warm.
</n>
<br></br>
<n style="font-size:10pt;">TO MAKE THE SALAD
Preheat the oven to 180°C/350°F. Place the tortillas in four large ovenproof bowls, making pleats to allow them to sit flush with the bottom. Bake the shells for 10 minutes with a small ovenproof bowl inside to help it hold its shape. Bake for 2 minutes more after removing the inner bowl. Allow the tortilla shells to cool for 5 minutes in the bowls.
<br></br>
Distribute the lettuce between the shells. In a mixing bowl, combine the black beans, cumin, and salt, and divide the beans among the salads. Add the walnut chorizo, tomato, onion, and black olives on top.
<br></br>
Serve each salad with a dollop of Silky Sour Cream, Simple Guacamole, and Roasted Chipotle Salsa, topped with a sprinkle of minced cilantro.
</n>

RECIPE NOTES

Remove the Silky Sour Cream from the recipe to make it soy-free.

HERBED TOFU TOMATO SALAD

SERVES 4 PORTIONS

1 block (12 oz., or 340 g) extra-firm tofu, rinsed and drained

1/2 cup (115 ml) water

1 1/2 to 2 tbsp. (23 to 30 g) sea salt

2 1/2 tbsp. (38 ml) coconut vinegar 2 tbsp. (28 ml) olive oil

1 tsp. dried basil

1 tsp. dried oregano

4 cups (720 g) chopped tomatoes

3 cups (60 g) packed baby arugula

1 tbsp. (15 ml) lemon juice

Pinch of freshly ground black pepper

Pinch of coarse sea salt (optional)

NUTRITIONAL VALUES

Calories: 114kcal
Fat: 8.5g (1.3g S.Fat)
Carbs: 8.3g
Protein: 3.8g
Sugar: 5g
Sodium: 2183mg

METHOD

Wrap the block of tofu in a clean kitchen towel tightly. Place it on a plate and pile on some heavy (but stable) objects to press the moisture out. Allow for 20 to 30 minutes of pressing time.

Whisk together the water, sea salt, coconut vinegar, olive oil, basil, and oregano in a resealable container or large zip-top plastic bag.

Unwrap the pressed tofu, pat it dry, and cut it into 1/2- inch (1.3-cm) cubes before adding it to the marinade. Marinate it in the refrigerator for 4 to 8 hours, depending on how salty you want it. Every couple of hours, give it a good stir or flip the container over. When the tofu has finished marinating, drain it and toss it with the tomatoes and arugula in a large mixing bowl.

Drizzle the lemon juice over the salad and top with the pepper.

Chill for 30 minutes before serving, then sprinkle with sea salt, if using.

RECIPE NOTES

If you don't have coconut vinegar, you should get some! If you can't find it, try 1 tbsp (15 ml) apple cider vinegar mixed with 1 tbsp (16 g) white miso paste.

GRILLED MANGO WITH RASPBERRY COULIS

SERVES 4 PORTIONS

6 oz. (170 g) fresh raspberries

1/4 cup (60 ml) orange juice

2 tbsp. (28 ml) water

2 tbsp. (28 ml) organic cane sugar

1/2 tsp. grated orange zest

Pinch of salt

3 lb. (1.4 kg) mango, seeded, peeled, and sliced into 1/4-inch- wide (6 mm) strips

NUTRITIONAL VALUES

Calories: 257kcal
Fat: 1.6g (0.3g S.Fat)
Carbs: 63.7g
Protein: 3.4g
Sugar: 55.4g
Sodium: 335mg

METHOD

Prepare a hot fire in a grill 190°C/375°F and oil the grill grates.

While the grill heats up, puree the raspberries, orange juice, water, sugar, orange zest, and salt in a blender until smooth. To remove the raspberry seeds, strain the mixture through a fine-mesh sieve. In a small saucepan over medium-low heat, cook the coulis for 5 to 7 minutes, stirring occasionally.

Grill the mango slices for 2 to 3 minutes per side, or until dark grill marks appear.

Toss the mango with the raspberry coulis in a large mixing bowl and serve.

RECIPE NOTES

Experiment with this recipe by substituting your favourite fruits. Grilled pineapple, peaches, and plantains are all delicious.

BAKED ONION RINGS WITH BARBECUE AND SMOKY TAHINI SAUCES

SERVES 4 SMALL PORTIONS

1 cup (125 g) unbleached all- purpose flour, divided

1/4 cup (35 g) cornmeal

1 tsp. salt

1/2 tsp. dried parsley

1/4 tsp. garlic powder

1 cup (235 ml) unsweetened soy- free, nut-free non-dairy milk

1 lb. (455 g) white onions, sliced

1/2 inch (1 cm) thick

Cooking oil spray (I use organic canola oil spray.)

1/4 cup (65 g) Strawberry Barbecue Sauce or vegan barbecue sauce

1/4 cup (60 g) Smoky Tahini Sauce

1 tbsp.(4 g) minced fresh parsley

NUTRITIONAL VALUES

Calories: 1235kcal
Fat: 4.1g (0.6g S.Fat)
Carbs: 180.6g
Protein: 106.2g
Sugar: 143g
Sodium: 2207mg

METHOD

Preheat the oven to 190°C/375°F and line a large baking sheet with parchment paper.

In one shallow dish, whisk together 1/4 cup (31 g) flour, cornmeal, salt, parsley, and garlic powder. In another shallow dish, whisk together the remaining 3/4 cup (94 g) flour, cornmeal, salt, parsley, and garlic powder. Fill a third shallow dish halfway with soy-free non-dairy milk.

Separate the onion slices into individual rings and coat them in the flour first, then in the non-dairy milk, and finally in the cornmeal-flour mixture. Place each ring on a baking sheet.

Spray the rings lightly with cooking oil spray and bake for 12 minutes. Flip each ring over, spray with a light coat of cooking oil spray, and bake for 12 to 15 minutes, or until the edges begin to brown.

Place the onion rings in a serving bowl and drizzle with the Strawberry Barbecue Sauce and Smoky Tahini Sauce or serve the sauces on the side for dipping. Serve the rings with the parsley on top while they're still hot.

CRISPY PORTOBELLO STRIPS

SERVES 4 SMALL PORTIONS

Mild-flavoured cooking oil, for frying

1/2 lb. (225 g) portobello mushrooms

1/4 cup (30 g) plus

1 tbsp. (8 g) chickpea flour

1/3 cup (47 g) cornmeal

1/4 cup (40 g) gluten-free panko breadcrumbs

1/2 tsp. onion powder

1/2 tsp. salt

1/4 tsp. dried thyme

Pinch of freshly ground black pepper

1 cup (235 ml) unsweetened soy- free non-dairy milk (nut-free, if necessary)

Quicky Marinara Sauce and/or Irresistible Ranch Dressing, for dipping (forgo the ranch dressing if nut-free is necessary)

NUTRITIONAL VALUES

Calories: 139kcal
Fat: 11g (1.3g S.Fat)
Carbs: 8.2g
Protein: 4.2g
Sugar: 1.8g
Sodium: 177mg

METHOD

Heat 1 inch (2.5 cm) of mild-flavoured cooking oil in a cast-iron skillet over medium heat to 190°C/375°F.

Cut the portobello mushrooms into 1/2-inch (1.2-cm) strips. 1 tbsp (7 g) chickpea flour, dusted on the strips

Whisk together the remaining 1/4 cup (30 g) chickpea flour, cornmeal, panko breadcrumbs, onion powder, salt, thyme, and black pepper in a large mixing bowl. Stir in the soy-free non-dairy milk until well combined and there are no dry pockets.

Dip a few portobello strips into the breading mixture, coating them completely but allowing the excess to drip off. Fry for 4 minutes in hot oil, being careful not to overcrowd the pan. Fry for an additional 3 minutes, or until golden brown on the other side.

With a slotted spoon, remove the mushrooms and place them on a paper towel–lined plate to drain. Repeat the dunking and frying until all of the mushroom strips are fried. Serve with Quicky Marinara Sauce and/or Irresistible Ranch Dressing while still hot.

ROASTED BROCCOLINI AMANDINE

SERVES 4 SMALL PORTIONS

3/4 lb. (340 g) broccolini

2 tbsp. (28 ml) olive oil

3 cloves of garlic, thinly sliced

1/4 tsp. dried oregano

1/3 cup (32 g) sliced almonds

1/4 tsp. salt

Pinch of freshly ground black pepper

NUTRITIONAL VALUES

Calories: 139kcal
Fat: 11g (1.3g S.Fat)
Carbs: 8.2g
Protein: 4.2g
Sugar: 1.8g
Sodium: 177mg

METHOD

Preheat the oven to 190°C/375°F and line a baking sheet with parchment paper.

Toss the broccolini, olive oil, garlic, and oregano in a large mixing bowl, then spread the mixture out on the baking sheet in a single layer.

Bake for 10 minutes, then remove the baking sheet from the oven and sprinkle with the almond slices, salt, and pepper. Return to the oven for 5 minutes more to slightly brown the almonds. Serve immediately.

CRUDITÉ BOUQUETS

SERVES 8 PORTIONS

1 batch of Silky Sour Cream, or 1/2 of a batch Irresistible Ranch Dressing

16 strips of yellow bell pepper

12 green beans, ends trimmed and cut in half

8 radishes, tops trimmed

2 stalks of celery, cut into 8 pieces

1 carrot, cut into 8 matchsticks, or 8 baby carrots

40 fresh chives

NUTRITIONAL VALUES

Calories: 236kcal
Fat: 17.2g (1.5g S.Fat)
Carbs: 17.9g
Protein: 3.1g
Sugar: 6.9g
Sodium: 796mg

METHOD

Divide the Silky Sour Cream or Irresistible Ranch Dressing between eight 4-oz (120-ml) ramekins. Arrange the vegetables in the ramekins standing up, as if they were a pretty flower arrangement. Arrange the chives among the vegetables as you would ferns in a vase. Place in the refrigerator until ready to serve.

TIKKA CAULIFLOWER CHUNKS

SERVES 4 PORTIONS

1 cup (230 g) plain coconut milk yogurt

2 tbsp. (28 ml) lemon juice

1 tbsp. (6 g) minced fresh ginger

2 cloves of garlic, minced

1 tbsp. (6 g) minced fresh jalapeño

1 tsp. ground turmeric

1/2 tsp. ground cumin

1/2 tsp. garam masala

1/2 tsp. sea salt

Pinch of freshly ground black pepper

2 lb. (910 g) cauliflower, cut into florets

1/4 cup (54 g) coconut oil, melted

3 tbsp. (3 g) chopped fresh cilantro

NUTRITIONAL VALUES

Calories: 199kcal
Fat: 15.1g (12.8g S.Fat)
Carbs: 15.8g
Protein: 4.9g
Sugar: 6g
Sodium: 330mg

METHOD

Preheat the oven to 200°C/400°F and line a baking sheet with parchment paper.

Purée the yoghurt, lemon juice, ginger, garlic, jalapeno, turmeric, cumin, garam masala, sea salt, and pepper in a food processor or blender until mostly smooth. Toss the cauliflower florets with the sauce in a large mixing bowl until evenly coated, then spread them out on the parchment paper.

Roast the cauliflower for 20 to 25 minutes, flipping the florets halfway through to prevent one side from burning. Remove the baking sheet from the oven once the cauliflower is roasted and lightly browned and brush the florets with the melted coconut oil.

Put the cauliflower in a serving bowl, top with the cilantro, and serve with toothpicks or a serving spoon.

MEDITERRANEAN LAYER DIP

SERVES 8 PORTIONS

1/2 cup (85 g) pitted black olives

1/2 cup (85 g) pitted green olives

1 tbsp. (8 g) capers

1 tbsp. (15 ml) lemon juice

1 clove of garlic, peeled

1 tsp. nutritional yeast

1/8 tsp. freshly ground black pepper

NUTRITIONAL VALUES

Calories: 21kcal
Fat: 1.7g (0.2g S.Fat)
Carbs: 1.6g
Protein: 0.4g
Sugar: 0g
Sodium: 201mg

METHOD

TO MAKE THE RED LENTIL HUMMUS In a small pot, bring the red lentils and water to a boil over high heat. Reduce the heat to medium-low and cook the lentils for 20 minutes, or until tender. Any excess water should be drained.

Pulse the cooked lentils with the tahini, olive oil, lemon juice, cumin, garlic, and sea salt in a food processor fitted with an s-blade until very smooth. Remove the hummus and rinse the processor.

TO MAKE THE PESTO In a food processor, combine all the ingredients and pulse until mostly smooth; you may need to scrape the sides with a spatula and pulse more for an even consistency. Set aside the pesto and rinse the processor.

TO MAKE THE OLIVE TAPENADE In a food processor, combine all the ingredients and pulse until the pieces are the size of small grains; you don't want this to be as smooth as a paste.

In a glass bowl, layer the dips, beginning with the hummus, then the pesto, and finally the tapenade. Serve garnished with fresh basil leaves.

PLANTAIN TOTS CON MOJO

SERVES 4 PORTIONS

FOR THE PLANTAIN TOTS

2 lb. (910 g) green plantains, peeled

1/4 cup (56 g) coconut oil

6 tbsp. (51 g) gluten-free flour

1 tsp. sea salt

Mild-flavoured cooking oil, for frying

FOR THE MOJO SAUCE

1/4 cup (60 ml) olive oil

2 cloves of garlic, peeled

1/4 cup (60 ml) lime juice

1/8 tsp. salt

NUTRITIONAL VALUES

Calories: 709kcal
Fat: 44.3g (16.4g S.Fat)
Carbs: 85.8g
Protein: 4g
Sugar: 34.9g
Sodium: 590mg

METHOD

TO MAKE THE TOTS Grate the plantains with a food processor grater attachment or a handheld grater. Mash them with a fork or potato masher until the mixture is chunky but holds together in a bowl with the coconut oil, gluten-free flour, and sea salt.

1 inch (2.5 cm) mild-flavoured cooking oil in a cast-iron skillet, heated to 190°C/375°F Form cylinder shapes with about 1 tbsp (15 g) of the plantain mixture by pressing it together. Repeat until all of the plantain mixture is gone. Put a few tots in the hot oil at a time (you should hear it sizzle and pop when you gently drop them in).

Fry the tots for 2 minutes on one side, then flip and fry for another 2 minutes, or until browned. To absorb excess oil, place the fried tots on a plate lined with paper towels. Repeat the frying process until all of the tots are cooked.

To make the mojo sauce: In a blender, combine the olive oil, garlic, lime juice, and salt and puree until smooth. Pour the mixture into a small saucepan and heat for 2 to 3 minutes, or just long enough to soften the raw garlic.

Serve the tots in a large serving bowl and the mojo sauce in a small serving bowl right away.

WHITE BEAN BEER FONDUE

SERVES 4 PORTIONS

FOR THE FONDUE

1/4 cup (35 g) raw cashews, soaked in warm water for 30 minutes

1 can (15 oz., or 425 g) white beans, undrained

1/2 cup (120 ml) unsweetened soy- free non-dairy milk

1/2 cup (120 ml) ale or lager (gluten-free, if necessary)

1/4 cup (15 g) nutritional yeast

2 tbsp.(15 g) tapioca starch

2 cloves of garlic, peeled

2 tsp. coconut vinegar

1 tsp. apple cider vinegar

1 tsp. Dijon mustard

1 tsp. salt

FOR DIPPING

1 1/2 cups (107 g) broccoli florets

1 1/2 cups (195 g) carrot sticks

1 1/2 cups (75 g) toasted cubed bread (gluten-free, if necessary)

1 cup (150 g) cubed green apple

1 cup (60 g) pretzels (gluten-free, if necessary)

NUTRITIONAL VALUES

Calories: 625kcal
Fat: 7.5g (2g S.Fat)
Carbs: 110.6g
Protein: 33.1g
Sugar: 13.9g
Sodium: 1062mg

METHOD

TO MAKE THE FONDUE Drain and rinse the cashews before combining them with the white beans (plus the liquid from the beans), soy-free non-dairy milk, beer, nutritional yeast, tapioca starch, garlic, both vinegars, and mustard in a blender. Transfer the cheese sauce to a large saucepan after puréeing the mixture until very smooth.

Bring the mixture to a low boil over medium heat, whisking frequently to prevent the bottom from burning. The fondue will thicken, and you want it to get hot enough so that the tapioca starch dissolves completely. When the fondue is dipped into, it should leave a thick coating of sauce on the whisk or spoon. Add the salt and stir to combine.

Serve the fondue in a small slow cooker, fondue pot, or glass bowl. Arrange the broccoli, carrot sticks, toast cubes, apple, and pretzels on a serving platter and serve with skewers for dipping.

FALAFEL COLLARD CUPS

SERVES 4 PORTIONS

FOR THE BAKED FALAFEL

1/2 cup (65 g) gluten-free rolled oats

2 cans (30 oz., 850 g) chickpeas, drained and rinsed

2 tbsp. (30 ml) aquafaba (a.k.a. chickpea brine) reserved

2 cups (80 g) arugula

1/2 cup (70 g) chopped white onion

1 tbsp. (15 ml) lemon juice

2 cloves garlic, peeled

2 tsp. (1 g) dried parsley

2 tsp. (5 g) ground cumin

1 tsp. ground coriander

1 tsp. salt

1/4 tsp. paprika

1/4 tsp. black pepper

FOR THE TZATZIKI

3/4 cup (110 g) raw cashews

1/3 cup (80 ml) water

1 tbsp. (15 ml) lemon juice

1 clove garlic, peeled

1/8 tsp. dried dill

1/2 tsp. salt

3/4 cup (100 g) grated cucumber

FOR THE QUICK-PICKLED ONIONS

1/2 cup (80 g) thinly sliced red onion

1 tsp. white vinegar

1/8 tsp. salt

1/8 tsp. agave nectar

FOR ASSEMBLY

12 small collard leaves

1/2 cup (60 g) thinly sliced radishes

NUTRITIONAL VALUES

Calories: 1011kcal
Fat: 26.4g (3.8g S.Fat)
Carbs: 153.9g
Protein: 48.6g
Sugar: 26.3g
Sodium: 1523mg

METHOD

TO MAKE THE BAKED FALAFEL Preheat the oven to 375oF (190oC, or gas mark 5), and line a large baking sheet with parchment paper or a silicone baking mat. In a food processor fitted with an S-blade, pulse the oats until they resemble coarse breadcrumbs.

In a food processor, combine the chickpeas, arugula, white onions, 1 tablespoon (15 mL) aquafaba, lemon juice, garlic, parsley, cumin, coriander, salt, paprika, and black pepper. Pulse until a slightly chunky dough forms. If you process it too much, it will become a paste. Scoop 2-tbsp. (20 g) pucks onto the baking sheet, smoothing as needed. Bake for 12 minutes, then flip and bake for another 12 minutes, or until the tops are golden brown.

TO MAKE THE TZATZIKI In a blender, combine the raw cashews, water, remaining 1 tbsp (15 ml) aquafaba, lemon juice, garlic, dill, and salt while the falafel bakes. After puréeing until mostly smooth, set aside for 5 minutes to absorb moisture and soften the cashews. Blend in 1/4 cup (30 g) of the cucumber until smooth, then fold in the remaining cucumber until combined. Place in the refrigerator until ready to assemble.

TO MAKE THE QUICK-PICKLED ONIONS In a small bowl, combine the red onion, white vinegar, salt, and agave nectar. Toss everything together until it's evenly combined. Place in the refrigerator until ready to assemble.

TO ASSEMBLE Wrap the collard green leaves in a damp towel and stack them on top of each other. Microwave the leaves for 60 seconds, or until they are tender and pliable. Place 3 small collard leaves on each of 4 plates or containers, then top with 2 falafel balls. Then, serve the falafels with tzatziki, pickled onions, and radish slices. If you're packing this for lunch, keep the tzatziki on the side so the falafel doesn't turn to mush.

KALE RASPBERRY GRAIN SALAD

SERVES 4 PORTIONS

2 cups (475 ml) water

1 cup (190 g) white quinoa

1/8 tsp. salt

1 1/2 cups (240 g) fresh raspberries, divided

1/4 cup (60 ml) olive oil

2 tbsp. (30 ml) balsamic vinegar

1 tbsp. (15 ml) agave nectar

1 tbsp. (15 ml) lemon juice

1/4 tsp. poppy seeds

1 bunch Lacinato kale, chopped with stems removed

1 tbsp. (3 g) minced fresh mint

1/2 cup (70 g) sunflower seeds

NUTRITIONAL VALUES

Calories: 378kcal
Fat: 18.3g (2.4g S.Fat)
Carbs: 47.5g
Protein: 8.6g
Sugar: 11.5g
Sodium: 88mg

METHOD

In a large saucepan, combine the water, quinoa, and salt. Bring to a boil over medium heat, covered with a lid. Reduce the heat to medium-low and cook the quinoa for 15 to 18 minutes, then leave it uncovered for 3 minutes. To fluff, toss with a spoon or fork. Remove from heat and set aside to cool.

In a blender, combine 3/4 cup (120 g) raspberries, olive oil, balsamic vinegar, agave nectar, lemon juice, and poppy seeds while the quinoa is cooking. Purée until completely smooth.

When the quinoa, kale, and mint have cooled, fold them together until well combined. Divide the dressing among four 24-oz. (710 ml) jars, then layer with the remaining raspberries, sunflower seeds, and quinoa mixture. Put a tight-fitting lid on each jar. When you're ready to serve, give the jar a gentle shake to coat everything. Divide the quinoa mixture among four bowls if serving in a bowl, then top with the dressing, raspberries, and sunflower seeds.

Salads can be stored in the refrigerator for up to 5 days.

SESAME SOBA SALAD

SERVES 4 JARS

FOR THE SALAD

4 1/2 oz. (270 g) uncooked soba noodles, gluten-free if necessary

2 cups (325 g) shelled edamame, steamed

1 cup (65 g) grated carrots

1 1/2 cups (105 g) shredded red cabbage

1 1/2 cups (105 g) shredded white cabbage

2 cups (220 g) snap peas

1/4 cup (20 g) chopped scallions

1/4 cup (10 g) minced fresh cilantro

1 tsp. black sesame seeds

FOR THE SESAME DRESSING

3 tbsp. (45 g) creamy peanut butter

3 tbsp. (45 ml) sesame oil

3 tbsp. (45 g) plain non-dairy yogurt

2 tbsp. (30 ml) unseasoned rice vinegar

1 1/2 tbsp. (25 g) sriracha or similar garlic chili hot sauce

1 tbsp. (15 ml) tamari

NUTRITIONAL VALUES

Calories: 461kcal
Fat: 21g (3.2g S.Fat)
Carbs: 52g
Protein: 21.1g
Sugar: 10.8g
Sodium: 647mg

METHOD

TO MAKE THE SALAD Cook the soba noodles according to package directions until they are al dente. Set aside after rinsing with very cold water. Make the dressing while the noodles are cooking.

TO MAKE THE SESAME DRESSING In a small mixing bowl, combine the peanut butter, sesame oil, non-dairy yoghurt, rice vinegar, sriracha, and tamari. TO ASSEMBLE Divide the dressing among four 24-ounce (710-ml) jars. Then, in that order, divide the edamame, carrots, red cabbage, white cabbage, snap peas, cooked soba noodles, scallions, cilantro, and sesame seeds among the jars.

Refrigerate each jar with a tight-fitting lid. When you're ready to serve, gently shake the jar to coat everything in the dressing, then empty into a bowl. Chill before serving. Salad jars can be stored in the refrigerator for up to a week.

GRILL AND CHILL SALAD

SERVES 4 PORTIONS

FOR THE SALAD

1 lb. (455 g) summer squash, cut into 1/2-inch (12 mm) thick slices

6 oz. (170 g) radishes, halved

2 red bell peppers, stemmed, halved, and seeded

2 ears corn, shucked

4 oz. (115 g) red pearl onions, peeled

2 cans (30 oz., or 850 g) kidney beans, drained and rinsed

6 cups (265 g) packaged mixed greens

FOR THE DRESSING

5 tbsp. (75 ml) olive oil

1/4 cup (60 ml) lemon juice

1 tbsp. (5 g) nutritional yeast

1/2 tsp. dried basil

1/4 tsp. salt

NUTRITIONAL VALUES

Calories: 780kcal
Fat: 20.5g (3.1g S.Fat)
Carbs: 122.5g
Protein: 34.7g
Sugar: 22.1g
Sodium: 296mg

METHOD

TO MAKE THE SALAD
Preheat your grill to 375°F (190°C). Grill the squash, radishes, bell peppers, corn ears, and red pearl onions for 5 to 7 minutes, flipping halfway through, or until tender and grill marks appear. Take the vegetables off the grill and place them on a baking sheet. Refrigerate for 45 minutes, or until completely cold. While the dressing is chilling, proceed to the next step.

TO MAKE THE DRESSING
In a small bowl, vigorously whisk together the olive oil, lemon juice, nutritional yeast, dried basil, and salt until combined and creamy.

TO ASSEMBLE
Distribute the dressing among four 24-oz. (710 ml) jars, then top with kidney beans. Remove the corn cobs and chop the large pepper pieces. Combine them with the squash, radishes, and pearl onions in a mixing bowl. Toss until well combined. Finally, top the kidney beans with the grilled vegetable mixture and mixed greens. Put a tight-fitting lid on each jar. When you're ready to serve, gently shake the jar to coat everything in the dressing, then empty into a bowl. Chill before serving.

Salad jars can be stored in the refrigerator for up to a week.