Main Dishes

Garlic White Sauce:

1. Blend in a high speed blender until smooth.
    

Lasagna:

1. Preheat oven to 350 degrees F.
2. Sauté 1 chopped onion in a medium skillet and add crumbled tofu.  Cook 10-15 minutes.
3. Combine tofu, spinach, and 1 tablespoon oregano.
4. Slice zucchini into vertical slices, 1/8 to 1/4 inch thick.
5. Cover bottom of 9x13 pan with 1 1/4 cup of white sauce.
6. Layer slices of zucchini on top of sauce. 
7. Cover with half of the tofu scramble.
8. Repeat.
9. Top with a layer of sauce, then zucchini and final layer of sauce.
10. Add sliced tomatoes to the top and sprinkle with oregano and sea salt.
11. Bake, uncovered, for 1 hour and 15 minutes.
12. Allow to cool for 15 minutes before serving

Red Onion Jam: 

1. In a large, heavy, preheated skillet, add the onion and sprinkle with salt. 
2. Stir and cook until translucent, 5 to 7 minutes. 
3. Add a teaspoon of juice at a time to prevent sticking or burning.
4. Mix the arrowroot into cold juice and whisk until smooth. 
5. Add this mixture and the rest of the ingredients to the skillet, and cook until the onion is very soft and much liquid has cooked off, about 10 minutes more. 
6. Season with salt and set aside.
    

Fritters: 

1. Preheat the oven to 350°F.
2. Pulse the chickpeas in a food processor until they form a thick paste. 
3. Transfer to a large bowl and add the onion and zucchini. 
4. Form the mixture into 10 cakes. Set aside.
    

Frying Option:

1. combine the garbanzo bean flour and the salt on a large plate, 
2. then gently dredge each cake in the flour, patting it onto all sides of the cake. 
    

Baking Only Option:

1. gently dredge each fritter in sesame seeds.
    

Fry-Bake Option:

1. Add oil to coat the bottom of a large frying pan or skillet and heat over medium-high heat until shimmering.
2. Add 3 or 4 cakes at a time and cook until golden-brown, 2 to 3 minutes on each side. 
3. Transfer the cakes to a rimmed baking sheet. 
4. Repeat with cooking the remaining cakes, adding more oil to the pan if needed.
    

Bake-Only Option (no oil):

1. Transfer the cakes to a rimmed baking sheet. 
2. Bake 10 to 15 minutes, until hot and a deeper golden color. 
3. Serve hot with the red onion marmalade.

1. Preheat oven to 350°F. Line a baking sheet with parchment.
2. In a large skillet over medium heat, combine onion, garlic, broccoli, and a pinch of sea salt. Sauté with a small amount of water (if needed) until veggies are soft and onions are translucent. Remove from heat, stir in tahini.
3. Add beans to a large mixing bowl, mash using a fork or potato masher. Add skillet mixture, oats, and sea salt, stirring to combine completely.
4. Using hands, form mixture into patties about 4 inches across, 3/4 inch thick.
5. Place patties on prepared baking sheet, bake at 350 °F for 25 minutes.

1. In the bowl of a food processor, combine the drained and rinsed chickpeas, garlic cloves, and rolled oats.
2. Pulse for about 5-10 seconds, until finely chopped. When you press the mixture between your fingers, it should hold together. 
3. Transfer to a large bowl along with the dried herbs, salt, nutritional yeast, lemon juice and shredded zucchini.
4. Stir together until well-combined. If the mixture is too wet to handle, add a little flour (you can grind extra oats into a flour) or nutritional yeast to help absorb excess moisture.
5. Preheat the oven to 375°F then line a baking sheet with parchment paper. Using your hands, scoop out on heaping tablespoon of the zucchini mixture at a time and roll into 12 separate balls. Arrange on the baking sheet a few inches apart then bake in the oven for 25 minutes. Meanwhile, cook pasta as directed.
6. Once the zucchini balls are light golden brown, remove them from the oven and set aside. Serve warm over cooked pasta with marinara sauce. Garnish with fresh basil and enjoy!

1. Put a steamer basket in a pot and fill with water until it touches the top of the basket. About 3 inches of water.
2. Bring the water to a boil and put the cauliflower in and cover.
3. Steam for 15 minutes or until the cauliflower is easily pierced with a fork. Let the cauliflower cool and then finely chop it.
4. In a large skillet heat the oil on medium heat and spread evenly throughout the pan. Add the onions and cook until soft and transparent. Stir often.
5. Add the strained tomatoes, tomato paste, and seasonings to the pan and bring to a boil.
6. Reduce the heat to medium-low, add the cauliflower, and stir frequently until it’s reduced and thick.
7. Add the Beyond Meat crumbles and stir to combine well. Cook for 3 minutes.

1. Heat 1 tablespoon of oil in a large pan over medium-high heat. 
2. Add the chopped onion and white parts of the green onions and fry until softened. 
3. Add the garlic and ginger and fry until fragrant – about 2 minutes. 
4. Add the mushrooms and fry for a further 5 minutes or until soft and beginning to brown. 
5. Add the carrot, cabbage, green parts of the green onion, salt and pepper and fry, stirring, until the cabbage is soft but not limp – about 2 to 3 minutes. 
6. Remove from heat and stir thorough the sesame oil. Allow to cool on the counter or in the fridge.
7. Once cool, assemble your potstickers. Place a small teaspoon of the filling in the centre of a wonton wrapper. (If you are using store-bought wrappers, wet one edge with water. If you’re using homemade wrappers, it’s not necessary to wet one edge. Fold the wrapper over the filling and pinch the edges together to seal).
8. Place them upright on a plate, being careful not to let them touch or else they will stick together.
9. Heat 1 tablespoon of oil over medium-high heat in a large pan. Add the potstickers and fry until browned on the bottom – 1 to 2 minutes. 
10. Add 1/4 cup of water, cover the pan and reduce heat to medium. Allow to steam until the tops are tender and the water has evaporated – about 2 to 3 minutes. Uncover the pan and flip the potstickers onto their sides to fry. Brown each side. 
11. In a bowl combine the soy sauce and rice vinegar to make a dipping sauce and serve alongside the potstickers.

1. One hour before you want to cook the pizza, place the dough on a flour-dusted countertop.
2. Preheat oven to 475 degrees.
3. Spray a 16" round baking sheet (or baking sheet of choice) with non-stick spray. Place dough on the sheet and stretch to desired shape.
4. Add pesto to dough and spread evenly, leaving an inch of crust along the border.
5. Top with tomato slices and parmesan. Place in the oven 12-17 minutes, or until crust is brown and crispy.
6. Remove from the oven and top with salad greens*, pine nuts, balsamic glaze and red pepper flakes.

1. Place a large frying pan over a low to medium-low heat. Add the 1 /2 tbs of olive oil followed by onion and reduce heat to low. Season with salt and pepper and cook, stirring occasionally, for 15 to 20 minutes, until the onions are golden brown. Keep an eye on the onions to make sure they don't catch. 
2. Remove the onions from the pan and return the pan to the heat. Add the baby spinach and cook until wilted.
3. Remove from the baby spinach from the pan and leave to cool.
4. Increase the heat to medium/high and return the pan to the heat. Add the remaining olive oil and place the mushrooms, top side down. Cook until lightly golden (about 5 minutes) before turning over and cooking for a further 5 minutes or until golden. Remove from the heat, and drain on paper towel top side up as they will release a lot of liquid as they cool. Transfer the onions, spinach and mushrooms to the refrigerator and cool completely. 
5. Preheat the oven to 200 degrees Celsius (390 Fahrenheit). Place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread half the caramelised onions over the middle third of the pastry, making sure to leave an extra 2cm (3/4 inch) border at the edge of the pastry. Top with half of the baby spinach. Spread the dijon mustard over the mushrooms and season well with salt and pepper. Place the mushrooms on top of the spinach. Top the mushrooms with thyme and the remaining baby spinach and onions.
6. Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Press down to seal the edges. Roll over the log so that the seam is facing the bottom.
7. To make the vegan egg wash whisk all of the ingredients together in a bowl. Very lightly coat with the vegan egg wash. Place the pastry in the freezer for 10 minutes before repeating with another layer of vegan egg wash and freezing the pastry for a further 10 minutes.
8. Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden and flakey.

1. Start by cooking the quinoa. Bring 2 cups water to a boil, then add quinoa. Simmer for about 15 minutes until all water is absorbed. When done, remove from heat and keep covered for about 10 minutes so quinoa can absorb any excess water.
2. Preheat oven to 425. In a bowl, toss chickpeas, oil, and spices until chickpeas are evenly coated. On a baking sheet lined with parchment paper, bake chickpeas for 15 minutes. When done, remove from oven and let cool.
3. To make red pepper dressing, add all dressing ingredients to a blender and blend until smooth.
4. Finally, assemble the buddha bowls. In two bowls, add quinoa, mixed greens, avocado, and chickpeas.
5. Drizzle everything with red pepper sauce, and sprinkle with sesame seeds.
6. Enjoy!

1. .Start your pasta before the sauce. Add 12 cups of very hot water to a large pot and put the lid on. Turn to high heat and once boiling, add a pinch of salt. Cook for 9 minutes or until al dente.
2. While you are waiting on your water to come to a boil, this is when you will add all of your "alfredo sauce" ingredients to a blender. Blend until very smooth. It will be very runny, don't worry about that, it will thicken up a lot when cooking.
3. Add the sauce to a large sauce pan and whisk well from the bottom to make sure there are no lumps from the rice flour. Turn to high heat.
4. Once it starts bubbling all over, immediately turn to medium heat and whisk continually while letting it cook 3-5 minutes until thickened. Remove from heat.
5. Once pasta is done, toss in with the sauce and garnish with extra dried Italian herbs or red pepper flakes or anything else you like. Serve hot!