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1. Blend everything together, adjust oil or water to get a thick sauce

1. Using the harissa sauce, simmer the sauce to reduce a bit, add eggs and cook the eggs to your preferences, runny or hard. sprinkle a bit of cheese or preferred seasoning on top

2. For the polenta "eggs"

   Scoop out the cooked polenta and make it look like egg yolks in the sauce. Add some chickpeas for a boost of protein

1. In a pan, place the oil and the harissa, cook for 1-2 minutes, add chili at this point if you wish. add tomatoes, tofu and water

2. Cover and cook for 5 minutes, until the fish is thoroughly cooked.

3. Add the lemon and herbs

1. Place everything in a sauce pan or an oven proof pan and cook, covered for 15 minutes

1. Heat up the oven to 400 F

2. In a mixing bowl, make a mix of the different dishes from today. Tempeh, ratatouille, sinach, chickpeas.

3. Cool down the filling mixture completely

4. Dip the rice paper in cold water for 5 seconds until it becomes flexible

5. Place the wet rice paper on an oiled surface

6. Place the mixture in the center and roll like a burrito

7. Place all the stuffed rolls on well oiled a baking sheet and brush with more oil.

8. Bake for 20 minutes or until crispy

1. Bring water,salt and oil to a boil

2. Add the polenta, reduce the heat to simmer and keep stirring

3. Cook for 10-15 minutes. add the yeast and mix in.

4. You can control the consistency by adding more liquid. It could be served as a slice of solid "cake", or the consistency of mashed potatoes

1. Heat 2 tablespoons of the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the onion, stirring occasionally, until browned in spots, about 2 minutes. Transfer to a large bowl.

2. Add 2 handfulls of the roasted vegetables

3. Add the tomatoes, harissa and stir.

4. Bring to a simmer, then turn down the heat to medium-low. Simmer, stirring occasionally, for at least 20 minutes or up to 1 1/2 hours. A shorter cooking time will leave the vegetables in larger, more distinct pieces; longer cooking times will break the vegetables down into a silky stew.

5. Remove the bay leaf and thyme sprigs. Just before serving, stir in the basil and the spinach. Taste and season with salt and pepper as needed. Serve, sprinkling each serving with more basil and drizzling with more olive oil.

1. Preheat oven to 180C/160C fan-forced. Grease a 1.5-litre (6-cup-capacity) ovenproof dish.

2. Peel and slice apples

3. Combine apples with cinnamon in prepared dish. Bake, covered, stirring once, for 15 minutes or until fruit is just tender. Remove from oven.

4. Meanwhile, combine almond flour with butter or oil in a large bowl. Add butter. Using your fingertips, rub butter into flour mixture until mixture resembles coarse breadcrumbs. Sprinkle over apple mixture.

5. Bake an additional 15 minutes or until the crumble browns

6. You can serve with ice cream and/or drizzle some maple syrup on top

1. In a hot wok, add a drizzle of oil and toss the vegetables.

2. Add soaked noodle, stir and add sauce.

3. Adjust seasoning with soy sauce or chili

1. Coat the cauliflower florets with the peanut dipping sauce and roast at 450 for 15 minutes.

1. Grind the vegetables, beans and flour together and form patties

2. bake or fry

1. Sauté onion until translucent

2. Add vegetables and sauté for 5 minutes

3. Add chopped ginger and sauté

4. Add tomato paste and stir for 2-3 minutes

5. Add peanut butter, broth. Bring to a boil and simmer.

6. Serve with lime, crushed peanuts and cilantro

7. Serve over vermicelli noodles

1. Slice everything thin

2. Divide this amount, some for stir fry and some for the salad

1. Blend everything in a blender and form into balls

1. Assemble everything, cover the pot bring to a boil and simmer covered for 10 minutes. Turn off. Leave covered for 10 more minutes.

1. Cook the beans with the sofrito sauce. Add water to cover, plus another inch above the beans

2. Place the squash or pumpkin in the Sofrito sauce.

3. Bake at 300F of simmer on the stove for 3 hours. covered

4. You can use a pressure cooker for faster cooking time. Approx. 30 minutes

1. Slice the tofu and mix with the rest. Chill.

1. Mix everything on a baking sheet and bake broil for 10 minutes

1. Slice the cabbage thin, grate the carrots

2. Mix the mayo, spices, syrup and vinegar

3. Add the vegetables and toss together. Let it rest before eating.

1. Cut the leek or onion into slices, sauté in the melted butter until translucent.

2. Add vegetable unpeeled

3. Add water just enough to cover the vegetables.
4. Bring to a boil and lower to simmer. Cook until fork tender.
5. Blend until smooth using an immersion blender.

6. Add the optional seasoning, coconut milk and salt.

1. Mix all the ingredients except the butter

2. Heat up the frying pan, melt the butter. Wait for the pan to heat up and pour the batter, flip over after 1 minute, until done. Serve with maple syrup or honey

1. Bring the water and seeds to a boil, cook for 1 minute until the water becomes yellow. Drain the water from the seeds, add milk and honey to taste. Enjoy hot or cold.

1. Slice the lemons with the rind on, into thin circular slices

2. Place a slice at the bottom of the jar and sprinkle with salt, generously. Keep layering the slices with salt in between each slice.

3. Using a cylinder (I use the Vitamix stick) push the lemons down until they get completely immersed in their juice, keep massaging it until the slices stay covered in juice.

4. Seal the top with a layer of olive oil, close tightly and leave by a window until next week.

1. Mince all the ingredients with a blender

2. Use this sauce with the bok choy, noodles and as a condiment for the omlette

1. Slice the cabbage, mushrooms, scallion, into thin slices

2. grate the carrots

3. Heat up the oil in the wok and sautee all the vegetables for 5 min. on very high heat.

4. Add Chinese-style sauce, Add noodles and stir for 1-2 min.

1. Cut the bok choy in half lengthwise

2. Heat up the oil in the wok

3. Place the flat side of the bok choy on the oil and cover. lower the heat

4. Cook for 2 minutes

5. Drizzle some of the Chinese style sauce over the greens

1. Heat up the pan with, place the salmon skin down until charred and crispy.

2. Flip the salmon, add the sauce and vegetables. Lower to simmer. Cover for 4 minutes

1. Sautee the grated yam for 3 minutes

2. In a mixing bowl mix the tofu, flour, stock, baking powder, oil, salt and pepper

3. Add the sauteed vegetables and yam to the mixing bowl to mix with the wet ingredients

4. Add oil to the pan, pour the mixture back into the pan and flatten to create a large omelet. Fry on one side, for 2-3 minutes on low-medium heat, once browned minutes flip and cook on the other side .

5. Cut in half. One half serve warm or cold with a drizzle of mayonnaise (vegan) and some of the Chinese style sauce

6. The other half can be eaten sweet for breakfast with a drizzle of maple syrup

1. Cut the cucumbers into thin, short sticks, about an inch long

2. toss in the sauce and sprinkle sesame

1. Press the tofu with tofu press or paper towel.
2. Cut tofu into cubes or shape of your choice.
3. Sprinkle corn flour /corn starch on the tofu .Make sure they have a really thin layer of it. Remove the excess flour by shaking it off .
4. Deep fry ,air or bake the tofu till they are crispy from outside and soft from inside.

5. Coat crispy tofu with the Chinese style sauce.

6. Serve over the noodles or just like that .

1. Blend all the ingredients into a pasta

2. Some of the chimichurri will be used with the vegetables and chicken

Quinoa

1. Rinse the quinoa well numerous times

2. In a pot add water, quinoa, salt and bouillon

3. Bring to a boil and simmer for 10 minutes. leave covered for 10 more minutes

Salad

1. Heat up a pan and toss the quinoa until it crisps up

2. Add quinoa to mixing bowl

3. Add salad ingredients and some dressing from kale salad

4. Serve at room temperature or warm

1. Turn the oven to high broil. Place the rack in the upper part of the oven.

2. Cut the beets in half

3. Lay the vegetables on a sheets pan

4. Drizzle lightly with olive oil

5. Broil for 10-15 minutes

1. Blend everything with an immersion blender. Shape into patties and broil for 4 minutes on both sides until browned but not dry.

1. Puree all the ingredients Cook patties, about 5-7 minutes on first side, and then another 3-5 minutes on second side until golden brown. These patties hold their shape well, but if they are flipped a lot and overcooked they become more crumbly and dry.

1. Preheat an oven to 350ºF and adjust rack to upper-middle position.

2. In a large bowl stir together vegetables and herbs with cranberries, flour, baking soda, olive oil, salt and pepper.

3. Stir eggs into the vegetable mix.

4. Spray 9-inch ceramic pie dish with cooking spray.

5. Pour egg mixture into prepared pie dish.
6. Bake for 40 minutes, or until a toothpick stuck in the center comes out clean.
7. Let it cool for 15 minutes prior to serving. Or cool completely and serve at room temperature.