For the Waffles:

• 14 oz tofu block (extra firm)

For the BBQ Sauce:

• 1⁄2 cup ketchup (I use sugar free)
• 1 tablespoon smoked paprika
• 1 tablespoon maple syrup OR agave
• pinch salt

For the Toppings:

• 1⁄4 avocado
• 1⁄4 fresh jalapeño

• 7 large plums (I used red plums but you can use any variety)
• 1 teaspoon crushed fresh ginger
• 1⁄2 teaspoon green chili chopped
• 3 tablespoons coconut sugar
• 1⁄2 teaspoon salt
• 1 teaspoon cumin powder
• 1 teaspoon coriander
• 3 cloves
• 1⁄4 teaspoon cinnamon powder
• 1⁄2 teaspoon black pepper

• 1 cup coriander
• 1 cup water
• 1 cup chickpea flour
• 1 inch fresh ginger
• 1 teaspoon salt
• 1⁄2 tablespoon oil

• 2 tablespoons oil
• 1⁄4 teaspoon asafetida
• 2 cups cabbage (finely shredded)
• 1 teaspoon salt
• 1⁄2 teaspoon liquid amino

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• 16 ounces pasta *
• 2 cups spinach
• 1/2 cup peas
• 1 cup parsley
• 1 cup basil leaves
• 1 serrano chili pepper
• 12 ounces silken tofu
• 1/4-1/2 cup pasta water
• 2 tablespoons nutritional yeast
• 2 tablespoons tahini
• 1 teaspoon salt
• juice of half lemon
• zest of half lemon
• drizzle of olive oil

For the Pasta Salad:

• 2 cups dried protein pasta
• 2 cups butternut squash (cubed)
• 1 cup zucchini (chopped)
• 1 cup peppers (chopped)
• 6 sun-dried tomatoes
• 5 picante peppers
• 1 tablespoon avocado oil (or any high heat oil)
• 1 teaspoon salt

For the Dressing:

• 1 tablespoon mixed herbs
• 1 tablespoon agave
• 1⁄4 cup olive oil
• 1⁄4 cup lemon juice
• 1 teaspoon salt
• 1⁄2 teaspoon black pepper

• 1 tofu block
• 1 tablespoon curry powder
• 1 teaspoon corn starch
• 3 tablespoons butter
• 1 cup cabbage
• 3 tablespoons tomato paste
• 1 teaspoon salt
• 1 tablespoon garam masala
• 1 tablespoon curry powder
• 1 tablespoon chili powder
• 1⁄2 teaspoon turmeric powder
• 1 can coconut milk

For the Pasta Salad:

• 2 cups dried pasta
• 2 cups butternut squash (cubed)
• 1 cup zucchini (chopped)
• 1 cup peppers (chopped)
• 6 sun-dried tomatoes
• 5 picante peppers
• 1 tablespoon avocado oil (or any high heat oil)
• 1 teaspoon salt

For the Dressing:

• 1 teaspoon chipotle powder
• 1⁄4 cup vegan mayonnaise
• 1⁄4 cup unsweetened yogurt
• 1 tablespoon maple syrup
• 1 teaspoon mustard
• 1 tablespoon lemon juice

• 2 bread slices
• 2 cups mushroom (sliced)
• 1 tablespoon tahini
• 1 avocado (large)
• 10 cherry tomatoes
• 1⁄2 lemon (juice)
• 1⁄2 teaspoon chili oil
• 2 tablespoons parsley (fresh/chopped)
• 1⁄2 teaspoon asafoetida
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper

For the Noodles:

• 2 cups chickpea flour
• 4 cups water
• 1 1⁄2 teaspoon salt
• 3 tablespoons lemon juice
• 1⁄2 teaspoon turmeric
• 1⁄2 tablespoon ginger paste
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For the Flava Flave (Veghar):

• 3 tablespoons oil
• 15 curry leaves
• 1 tablespoon mustard seeds
• 2 chillies (chopped, optional)
• 1⁄4 cup shredded coconut (fresh ideally, but I used dried and it was still great)
• 1 tablespoon sesame seeds
• Handful of hazelnuts(or peanuts (with skin))

For the Salad:

• 1 cup cucumber
• 1 cup pepper
• 1 cup tomato
• 1 cup pickles
• 1 cup parsley
• 1 cup tofu

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For the Dressing:

• 1⁄3 cup extra virgin olive oil
• 1⁄4 cup apple cider vinegar
• 1 tablespoon dijon mustard
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 tablespoon agave

For the Veggies:

• 10 mini peppers
• 2 cups purple cabbage
• 1 can chickpeas
• 2 cups broccoli
• drizzle of olive oil
• pinch of salt

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For the Chickpea Marinade:

• 1⁄2 tablespoon tahini
• 1⁄2 teaspoon paprika
• 1 tablespoon nutritional yeast

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For the Dressing:

• 1⁄4 cup tahini
• 1 tablespoon curry powder
• Juice of 1 lemon
• 1⁄4 cup unsweetened yogurt
• 2 tablespoons nutritional yeast
• 1⁄2 teaspoon salt

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For the Topping:

• 1 cup cashews
• 1 tablespoon olive oil
• 1⁄2 teaspoon curry powder
• 2 tablespoons nutritional yeast
• 1⁄2 teaspoon salt

• 1 cup gluten free flour (or all purpose flour)
• 1⁄2 cup almond flour
• 1⁄2 cup pistachio ground
• 1 teaspoon cardamom powder
• 1⁄2 tablespoon anima mundi rose powder
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 cup yogurt
• 1 1⁄4 cup plant based milk
• 1⁄2 cup vegan butter melted
• 2⁄3 coconut sugar
• 1 teaspoon apple cinder vinegar
• 1⁄2 teaspoon vanilla extract

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For the Rose Syrup:

• 1⁄2 cup agave1 lemon (juice)
• 1 teaspoon rose powder

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For Topping:

• Dried rosal petals
• 1⁄4 cup pistachios (chopped)

For the Base:

• 2 cups spelt flour
• 2 tablespoons maple syrup
• 1⁄4 teaspoon sea salt
• 3 tablespoons coconut oil (or vegan butter, kept solid in fridge for at least 10 minutes before using)

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For the Compote:

• 2 cups frozen cherries (or mixed berries)
• 1⁄4 cup coconut sugar (or maple syrup or monk fruit sweetener)
• 1 teaspoon lemon zest

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For the Filling:

• 2 cups almond flour
• 1⁄3 cup aquafaba (water from the cans of chickpeas)
• 1⁄3 cup butter
• 1 teaspoon almond essence
• 20 cherries (for topping)

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For the Toppings:

• sliced almonds
• cashew cream

• 12 ounces pasta

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For the Sauce:

• 1 cauliflower head, chopped
• Juice of 1 lemon
• 1 teaspoon english mustard (or dijon)
• 1 tablespoon miso
• 1⁄4 cup nutritional yeast
• 2 cups non-dairy milk
• 1⁄8 teaspoon asafoetida
• 1 1⁄2 teaspoon salt
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For the Garnish:

• 1⁄2 tablespoon black pepper
• 1 teaspoon parsley

• 2 tablespoons sun-dried tomatoes
• 2 tablespoons capers
• 2 tablespoons green olives
• 2 tablespoons parsley
• 1 tablespoon lemon zest
• 1 teaspoon salt
• 1⁄4 cup olive oil
• 1⁄4 cup chili oil
• 1 tablespoon balsamic vinegar

• 1⁄2 orange
• 1⁄2 cup vanilla yogurt (I use Kite Hill)
• 1 teaspoon maple syrup
• 2 tablespoons pistachios (chopped)

• 4 rice cakes
• 1 cup vanilla yogurt
• 1 scoop protein powder of choice
• 1 cup prepared coffee
• 1 teaspoon cocoa powder
• 1 teaspoon maple syrup

For the rice:

• 1 cup rice
• 1 1/4 cup cilantro
• 2 cups water

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For the tempeh:

• 1 pack tempeh
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp salt

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For the sweet potato:

• 1 sweet potato
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp salt

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For the steamed veggies:

• 1 cup baby spinach
• 1 bunch asparagus
• 1 fennel bulb
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp salt

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For the sauce:

• 1/2 cup tahini
• small piece of ginger
• juice of 2 lemons
• 1/4 tsp turmeric
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1/2 cup water

• 1 pre rolled puff pastry thawed
• 1 cup vegan cream cheese
• Juice of 1 lemon
• Zest of 2 lemon
• 4 tbsp Maple syrup or agave
• 1 tbsp Corn starch (optional)
• 2 peaches sliced  
• 1/4 cup blueberries (optional)

Salad

• 2 peaches
• 2 heirloom tomatoes
• Handful cherry tomatoes
• 2 cups arugula
• 1/2 cup vegan ricotta
• 1/4 cup pine nuts

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Dressing

• 1/4 cup apple cider vinegar
• 1/3 cup extra virgin olive oil
• 1 tbsp dijon mustard
• 1 tbsp agave
• 1/2 tsp salt
• 1/4 tsp pepper

• 2 zucchinis
• 1 cup pizza sauce (store bought)
• 1 tablespoon olives
• 1⁄3 cup mushrooms
• 1 tablespoon vegan meat crumbles
• 1⁄4 cup breadcrumbs
• 1⁄2 cup shredded cheese (I used Miyokos mozzarella)
• 1 teaspoon oregano
• 1 teaspoon basil

• 1 cup oat flour
• ½ cup cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground coffee
• 1 ½ cup grated zucchini
• ½ cup almond milk
• ½ cup almond butter
• ¼ cup maple syrup
• ¼ cup chocolate chips

Crust

• 2 boxes Simple Mills Sweet Thins
• 3 tablespoons butter (softened)

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Cheesecake Filling

• 8 ounces cream cheese
• 1 tablespoon lemon juice
• 1 cup cashews (soaked)1⁄2 cup vanilla greek yogurt
• 1⁄2 cup maple syrup

Apple Topping

• 2 Honeycrisp apples
• zest of 1 lemon
• 1⁄2 teaspoon cinnamon
• 2 tablespoons light brown sugar (OR coconut sugar)
• 1 tablespoon butter

Pecan Topping

• 1 cup pecans
• 3 tablespoons light brown sugar (OR coconut sugar)

• 1⁄2 cup ketchup
• 1⁄2 teaspoon sesame oil
• 2 teaspoons soy sauce or liquid aminos
• 3 tablespoons yuzu sauce