• 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.

• Heat cooking oil in a large skillet over medium high heat.  Add the shredded carrots and stir-fry for 4 minutes.  Add 2 Tbsp of water and cover the pan.  Cook for an additional 3 minutes.
• Remove the carrots from the pan and cool until room temperature.
• After cool, add the yogurt and garlic paste.  Salt to taste.

Instructions:

• Prepare the ingredients as described above
• Heat 1 T olive oil in a medium sized saute pan over medium high heat.  Add the chopped onion and saute until golden brown, approximately 5 minutes.
• Add the shredded beets, another 1 T olive oil, and honey.  Continue to saute until beets are soft, approximately 5 minutes.  Mix in 1 t salt
• In a separate container, mix 1 T olive oil, yogurt, crushed garlic, and 1/2 t salt.
• Place arugula in a bowl.  Add cooked beets on top.  Pour the sauce on top of the beets.

• Place the bulgur in the bowl and wash, if needed (per package) and drain.
• Pour boiling water into the bowl until the bulgur is just covered with water.  Cover the bowl and let sit for 30 minutes.
• Prepare the remaining ingredients as described in the ingredients list.
• Place the chopped ingredients into a large serving bowl.  Add the cooled bulgur.
• Add the remaining ingredients and salt and pepper to taste.

Instructions:

• Trim the very end of the leeks as well as the top green stems where they split. Cut them in 1 inch slices.
• Wash in a big bowl while taking the rings out by pushing them with your finger.
• Chop the carrots in circles or ellipses about ¼ inch thick.
• Dry the leeks, put them in a pan with the olive oil and the carrots.
• Cover and cook for about 5 minutes until the leeks are soft, stirring occasionally.
• Add the rice, salt, sugar, lemon juice, and the water. Mix it couple times, bring to boil.
• Reduce heat, cook until the rice is soft and long (still covered).
• If the water is gone but the rice is still hard, you can add little bit more water to cook it longer.
• If the flavors are not there, add more salt, sugar, and lemon in same ratios.

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.