• Preheat oven to 425 degrees. 
• Place a sheet of parchment paper on a cookie sheet. 
•  Prepare squash as described in the Ingredients list.   
• Combine Marinade ingredients in a large bowl.  Add squash and mix to coat well. 
• Spread the marinated squash evenly onto the parchment paper on the cookie sheet.  Place the cookie sheet in the middle rack of the oven and bake for 30 minutes.  The squash cubes shoudl be browned and slightly crispy on the bottom and soft in the top and middle.
• While the squash is roasting, mix the Drizzle ingredients in a small microwavable bowl.  Melt in the microwave, about 30 seconds. 
• Combine the roasted marinated squash and the drizzle ingredients in the large bowl and mix gently to combine. 
• Serve.

• Prepare the ingredients as described above.
• Fry the defrosted Beyond meat patties in 1 T of oil on medium high heat. Break up in to tiny ground meat chunks with a spatula while cooking. Remove from the pan and set aside.
• Mash 1.5 c of the beans and set aside.
• Saute the chopped onions and minced garlic in the remaining 1 T of oil on medium high heat until onion is soft and slightly golden.
• Add the diced green peppers and Spices and stirfry for 1 minute
• Add the mashed and unmashed beans with can/cooking liquid, oregano, bullion cube, and water. Cook for 10 minutes
• Add corn and fried Beyond Beef crumbles. Cook for 5 minutes.

Instructions

• Preheat oven to 375 F
• Mix the Wet Ingredients in a large mixing bowl (make sure to reserve 1/4 c of the cheddar). Stir until combined well.
• Whisk the Dry Ingredients together in a separate bowl until the baking powder is fully incorporated.
• Add the Dry Ingredients to the Wet Ingredients. Fold in gently, until just combined.  Don't overmix.
• Spray two 24 hole donut hole trays with oil or grease with butter.
• Sprinkle the remaining 1/4 c cheddar evenly into the donut holes in the tray.
• Using a large melon baller, scoop the mixture, equally, into the holes of the two trays.  Bake for 15 mins.

• Mix the cooked and dried chickpeas, oils, spices in a large bowl
• Add the spiced chickpeas to the air fryer basket
• Cook for ~18 min on 400ºF, stirring the chickpeas every 6 min with a spoon. Taste test to see how crispy you like it and to avoid burning.

• Mix the kale, oils, spices in a large bowl and massage a little - it will shrink down a bit which allows you to put more in at a time!
• Spray and preheat to 375 degrees the basket in the air fryer
• Add in all the kale, and cook for 5-7min, shaking every 3 min. Watch the kale and taste test to see how crispy you like it and to avoid burning.

• Prepare ingredients as described in the ingredients list.
• Microwave the mashed tofu for 1 minute to heat it up.  Drain any liquid that gets released.
• Mix all ingredients except for half of the cheddar cheese (¼ c) in a bowl.
• Cut a round piece of parchment paper and place it into the bottom of the instant pot container, folding the sides against the pot side so they don’t stick out.  No need to grease or add oil.
• Pour the mixed ingredients on top of the parchment paper.  Sprinkle the remaining cheddar cheese on top.
• Place the instant pot container into the instant pot.  Set the instant pot to Saute function, medium heat, for 5 minutes.  Put the air-fryer lid on top of the instant pot, and set to 400ºF for 15 minutes.  Start both the instant pot and the air-fryer lid and leave it to cook.
• After cooking is done, pull the frittata out of the air fryer by pulling up the parchment paper.  Cut into wedges and serve with a few slices of pickles or hot sauce.

• Prepare the ingredients as described in the Ingredients list.
• Fry the shredded beet and carrot in a large skillet with a cover on medium-high heat in 1 T of oil.  Stir to coat the beet and carrot in oil.  Spread the shredded beat and carrot on the bottom pan so they form a thin even layer.  Put a cover on the pan, turn the heat to medium, and cook for 5 minutes.  This is waterless cooking.  It steams and fries the food at the same time, without water, keeping the nutrients in the food, while cooking the food thoroughly.
• Combine the cooked beet and carrot and the remaining ingredients in a large bowl.  Mix until thoroughly combined.
• Form the mixture into 6 burger or 12 slider patties, matching the size and shape of the buns you’ve purchased.
• Cook on a heated grill or fry in a heated pan in oil to taste, approximately 5 minutes.
• If sliced mushrooms and onions are desired as optional toppings, fry them on medium high heat in a large skillet uncovered in 1 t of oil until they soften and brown, approximately 4 minutes.  They should be spread in a single layer on the pan so they are evenly cooked, and only stirred once or twice during cooking.
• Serve in a burger or slider bun, top with optional sliced tomatoes and/or fried mushrooms and onions, and other condiments.

Instructions:

• In a food processor, add the peeled garlic cloves and process until the garlic is minced.
• Add the kale, basil, toasted walnuts, lemon juice, salt and pepper. Turn on the food processor and drizzle in the oil.
• Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary.
• Taste and add more lemon, salt or pepper if necessary.
• Serve on whatever you like, pasta, burgers, veggies, etc.  Mix in extra olive oll, if needed/desired.

Instructions:

• Preheat oven to 400°F.
• Prepare Ingredients as described above in the Ingredients list.
• Bake pre-made crusts in the oven for 11 minutes or per package directions until slightly browned. Also place the veggie sausage patties into the oven at the same time on tin foil and bake for 13 minutes.
• Take crust and veggie patties out of oven and reduce the heat to 350°F.
• Heat cooking oil on medium high heat in large saucepan.  Add diced veggies in the following order:  carrots, onions, pepper, broccoli.  Allow to cook for 2 minutes.  Add water.  Cover and cook on high until steam comes out of the slides of the pan/lid, approximately 7 minutes.  Turn the heat off and let stand for 10 minutes with the cover still on.  Drain any remaining water.   Add 1/2 t salt and mix to combine.  Remove to a large mixing bowl and allow to cool.
• Crumble the extra firm tofu using a fork until it is the consistency of scrambled eggs.  Add to the bowl of veggies and mix to combine.
• Break the sausage patties into pieces using a fork until they are a small ground beef consistency.  Add 1/2 t salt and mix to combine.  Add to the bowl of veggies/tofu and mix to combine.
• Add the pepper, beaten eggs, and 1/4 of the feta cheese to the bowl of veggies and sausage patties.  Mix the bowl ingredients to combine.
• Scoop the veggie-sausage-egg mixture into the baked pie crust. Add the remaining crumbled feta cheese to the top.  Place into the oven and bake for about 45 minutes, or until the top is golden brown and quiche is set.

Instructions:

• Toast the vegsausage patties for 14 minutes at 400°F.  After they have cooled, cut them in quarters and pulse them in a food processor until they are size and consistency of ground beef.
• Prepare the ingredients as described in the ingredients list.
• Heat the oil in a large skillet over medium-high heat.
• Add the mushrooms, onion, and salt.
• Cook, stirring occasionally, until the mushroom mixture is very tender, about 6-8 minutes.
• Remove from the heat. Stir in the ground veg sausage, cream cheese, and 1/2 c of cheddar until well blended.
• Heat the oven to 400°F.
• Lay the puff pastry sheets down on a cutting board.  Brush with egg.
• Sprinkle with the remaining 4 T of shredded cheddar.
• Spread the filling mixture on the pastry sheets evenly.
• Roll the sheets into very very loose tubes.
• Cut them into half inch slices with a sharp knife carefully (total of 20 slice).
• Lay slices flat on a greased baking sheet, and spread out into a wide circle to give the puff pastry room to expand.
• Brush with the remaining beaten egg.
• Bake for 20-30 minutes or until the pastry on the inside of the swirl is cooked and the pastry is golden brown.
• Serve warm or at room temperature.

Instructions:

• Prepare the vegetables as described above.
• Melt 2 T of the butter in a heavy pot over medium heat.
• Add the onions, carrots and celery, and stir and cook for 5 minutes.
• Stir in the cauliflower. Cover and cook over very low heat for 8 minutes.
• Add the water and bullion, and stir until the bullion is dissolved and water is sizzling.
• Cover, remove from heat and set aside.
• Melt the remaining 2 T butter in a medium saucepan over medium heat.
• Whisk in the flour. Cook for a couple of minutes, and then pour in the milk, whisking to combine.
• Remove the white sauce from the heat and pour in the heavy cream.
• Add the salt and pepper.
• Pour into a blender:  the white sauce, the broth from the vegetable pot, and 1 cup of the vegetables in the vegetable pot.
• Blend into a smooth consistency.
• Add additional salt and pepper if desired.
• Pour on top of the cooked vegetables.
• Garnish with the parsley.  Serve.

Instructions:

• Preheat oven to 350º F.
• Put the squash pieces in a ziplock bag with the thyme, salt, pepper, and 4 T of the oil.
• Massage to coat well.
• Open the bag and place the coated squash pieces onto a roasting pan.
• Roast until caramelized and cooked through, about 30 minutes.
• In a small saucepan combine the half-and-half with the lemon grass and reduce by half.
• Strain, and set aside in a blender.
• In a medium pot over high heat, add the remaining 2 T oil.
• Add the carrots, onion and leek and cook until browned.
• Add the concentrated veggie stock.
• Pour the sauce into the blender with the cream.
• When the squash is done, set 3/4 of the squash pieces aside in the serving container.
• Transfer the remaining 1/4 of the squash pieces into the blender with the veggie sauce and warmed cream.  Blend until smooth.
• Pour the cream sauce on top of the reserved squash pieces.

Instructions:

• Prepare the ingredients as described in the Ingredients list above.
• Rehydrate the dried bean curd skin by soaking in boiling water for 1 hour.
• Drain and chop into smaller pieces, approximately 1 square inch in size
• Mix the Filling ingredients (including the rehydrated bean curd skin and squeezed tofu) together in a large bowl until well blended.  Mix the Paste in a small bowl.
• Place the fresh or defrosted bean curd skin on a large cutting board.
• Place the nori on top of it and cut it into the shape of a fish.
• Place the mixed Filling on top of the nori.
• Cut excess bean curd skin away as needed to fold the skin over without having to wrap it around the back.
• Wrap the remaining bean curd skin around the fish like a Christmas present.  Seal tightly with the Paste.
• Steam the fish for 30 minutes.  Allow to cool.
• Make diagonal slashes at 1 cm intervals halfway into the fish.
• Deep fry the fish until golden brown (pan frying it in a lot of oil and flipping it works too, that's what we did.  just be careful about splattering hot oil).

Instructions:

• In a large bowl, whisk together the Batter ingredients until they're well combined and the ground seasoning is dissolved.
• Add the chick'n to the batter bowl and toss to coat. Cover the bowl lightly with plastic wrap or a lid and let it sit for 10 minutes, or as long as overnight. If marinade times exceed 30 minutes, place the bowl in the refrigerator.
• In a large bowl, combine the Breading ingredients.
• In a large Dutch oven, heat about 3 inches of oil or fill an electric tabletop fryer to its MAX line.
• Preheat the oil to 350ºF over medium-high heat, using a deep-frying thermometer to check the temperature.
• Remove a chick'n piece from the batter. Place the piece in the breading allowing the batter to drip freely into the breading bowl while you do this.  The breading clumps is what gives the chick'n its signature flaky texture.  Press down firmly, allowing the flour to adhere on all sides.  Shake off any excess flour and carefully drop the chick'n into the hot oil. Continue dredging chick'n until the fryer is full but not overcrowded.
• 2nd round of breading:  Dip each piece of breaded chick'n back into the batter quickly and then back into the breading.  Encourage clumping.
• Drop the twice-breaded chik'n into the deepfryer separately, taking care to keep them separate. Cook the chick'n for about 4½ minutes, turning halfway through, until the crust turns an appealing golden brown color.  Remove from oil and cool.
• Sprinkle each piece of chicken with a few shakes of MSG (optional) before serving.