Filling Prep

• Add the rice to a small saucepot. Pour in the water, gently season with salt, stir, add on a lid, and cook for only 8 minutes. Set the rice to the side to completely cool.
• Prepare the rest of the ingredients as described in the Ingredients list.
• Melt the butter, and saute the diced onions for 5 minutes (or until lightly browned) over medium heat
• Turn the heat down to low, stir for another 10 minutes or until the onions are caramelized.
• Add the minced garlic, stir until fragrant for about 30-45 seconds.
• Mix in the diced bread until it gets coated in butter. Set aside to cool.
• Once the bread-onion-garlic mixture is cool, combine it in a large bowl with plant beef and pork, marjoram, oregano, paprika, salt, and pepper. Mix it, set it aside.

Cabbage Prep

• Carefully cut out and remove the core of the cabbage leaving any lose leaves. Put the entire cabbage covered in a large pot of boiling salty water, and cook for 3 to 4 minutes per side.
• Let the cabbage sit for 5-6 minutes, until cool enough to touch.
• Carefully remove the leaves without tearing them. You should get 16-18 leaves. Carefully flatten each leaf, and trim the thick vein so it can roll up.

Filling the Leaves

• Take about 2 to 4 ounces of filling, place it in the lower 3rd section of the leaf, fold in the sides then roll it up. Repeate the process until all the filling is gone.

Cooking the Golabki

• Lay down any unused leaves in the bottom of a large pot. Layer all the stuffed leaves in to the pot.
• Stir the tomato paste into the stock, then pour it in the pot. Bring the mixture to boil over high heat. Then cover and simmer for 50-60 minutes over low heat, until the leaves are tender.

Cooking the Sauce

• Drain the braising liquid into a separate pot. Pour in the puree, add the bay leaf along with all spice and salt. Heat over medium-high while stirring frequently until it is reduced by 25%, for about 15 minutes.
• Finish the sauce with butter, vinegar, salt & pepper.

• Prepare the noodles as directed on the package. Rise well and let cool. If not using right away, let sit in a thin layer of cold water to prevent from sticking.
• Hard boil the eggs. Place the eggs in a pot and add water to fully cover the eggs. Cover and bring to boil on a stove over medium high heat. Once it comes to a rolling boil, turn off the heat, remove from the stove, and let sit for 11 minutes. Drain the hot water and fill the pot with cold water to quickly cool down the eggs. Without delay, crack and peel the eggs. Doing this quickly is important, as the egg shells will be easier to remove if they are peeled soon after cooling. Cut each egg in slices.
• Fry the Beyond Sausages in 1/2 T cooking oil over medium heat in a non-stick pan. When the bottom browns, turn the sausages over, and continue cooking until 4 sides are browned. Remove from the pan, let cool, and chop into pieces
• Prepare the Vegetables as described in the Ingredients list
• Fry the shredded cabbage and carrots in 1/2 T of cooking oil in a shallow pan, over a medium heat, covered. Occasionally stir for even cooking and to prevent burning. Cook until the cabbage is wilted and soft, approximately 4 minutes.
• Mix together the Sauce ingredients in a small jar. Cover and shake the jar vigorously to thoroughly mix.
• In a large bowl, combine and mix all of the ingredients except for 1/3 of the sauce: cooked vegetables (cabbage and carrots), raw vegetables (chopped lettuce, sliced cucumbers), cooked noodles, sliced boiled eggs, chopped sausage and the 2/3 of the Sauce. Taste, and add more sauce, if desired. 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.

Directions:

• Toast the patties in toaster oven for 15 minutes on 400°F.  Pulse them in a food processor to a ground-beef consistency.
• Combine the Spices ingredients in a small bowl.   Combine the Sauce ingredients in a medium-sized bowl.
• Place the dried mung bean noodles in a large bowl and pour boiling water over them to cover.  Leave the noodles in the water until they are soft, about two to three minutes.  Do not oversoak.  Drain and set aside.
• Heat the 1/3 c cooking oil in a large non-stick pan on medium-high heat.  Add the Spices and stir-fry for 1 minute.
• Add the ground patties and stir to coat evenly.  Add the softened noodles and stir until the noodles are evenly coated in oil.  Add the Sauce and mix to coat evenly.
• Continue cooking uncovered until the water is completely soaked into the noodles.  Remove from heat.
• Do not overcook or the noodles will break into pieces.  Stir in the remaining 1 T of cooking oil.
• Garnish with green onion or coriander.

• Heat a large saute pan with 1 T of olive oil on medium heat. Place zucchini halves cutside up on the pan. Add 2 T of water, and cover. Cook for 3-5 minutes. Remove from pan, and cool. Scoop out the middle of the zucchinis, and set them aside.
• Reheat the saute pan with 1 T of olive oil on medium high heat. Add tomatoes and stirfry for 2-3 minutes until they are smashed completely. Add the scooped out zucchini insides. Lightly salt. Remove from pan and set aside.
• Reheat the saute pan with 1 T of olive oil on medium high heat. Add chopped onions, peppers, with 2 T of the sauteed tomato (or 1 T of tomato paste).
• Add ground soy meat into onion pepper mix and cook for an additional 1 minute. Add black pepper, paprika, and salt to taste.
• Stuff the mixture into the zucchinis. Place zucchinis into he tomato sauce in oven-safe ceramic or glass container.
• Sprinkle shredded mozarella cheese on top.
• Bake at 400°F until melted cheese is golden brown, approximately 25min.

• At least 4 hours before the meal, place the Pickled Daikon and Carrots ingredients in a tall glass jar in the order they are listed. Stir the sugar and water until the sugar is fully dissolved before placing the rest of the ingredients. Place the jar in the refrigerator.
• Prepare all the ingredients as described in the ingredients list.
• Mix the Sauce ingredients in a squeeze bottle in the order listed. Shake the bottle, enough to ensure thorough mixing.
• Heat a large saute pan on medium high heat with 1 t of cooking oil. Add the cooked rice and press down to maximize surface contact with the pan. Cook for 3 minutes or until the rice is slightly browned.
• Reheat the saute pan on medium high heat with 1 t of cooking oil. Add the jullianed carrots and stir to coat with oil. Cover the pan and cook for 3 minutes, stirring once to evenly brown. Sprinkle with salt and add 1/4 t of sesame oil. Stir to combine. Remove from pan and place in serving bowls.
• Reheat the saute pan on medium high heat with 1 t of cooking oil. Add the bean sprouts and cook for 1 minute, stirring constantly. Sprinkle with salt and 1/4 t sesame oil, and stir to combine. Remove from pan and place in serving bowls.
• Reheat the saute pan on medium high heat with 1 t of cooking oil. Add the sliced mushrooms and cook for 2 minutes, stirring constantly. Sprinkle with salt and stir to combine. Remove from pan and place in serving bowls.
• Reheat the saute pan on medium high heat with 1 t of cooking oil. Add the spinach and cook for 1 minute, flipping constantly to ensure leaves are touching the pan and cooking the same. Sprinkle with salt and stir to combine. Remove from pan and place in serving bowls.
• Add 1 to 2 T of drained pickled Daikon and Carrots to the serving bowls.
• Add 1 to 2 T of julienned cucumbers to the serving bowls.
• Reheat the saute pan on medium high heat with 1 t of cooking oil. Crack the 3 eggs into the pan, taking care to keep them separate. Cook for 1 minute and then flip over. Continue cooking for as long as needed to cook the yolks to desired consistency. The traditional dish calls for runny yolks, but I don’t like runny yolks, so I try to puncture the yolk and then fully cook them. Sprinkle with salt and pepper and stir to combine. Remove from pan and place in serving bowls on top of vegetables.
• Squeeze the Sauce into the bowl in a swirly pattern. Serve and enjoy.

Preperation

• Mix all the kebab ingredients in a big bowl, knead until consistent. Let is rest for couple hours.
• If you have wide skewers put the mixture on there, squeezing lightly until they stick on the skewer. If you don't, you can either make long meatballs or use a butter knife to shape them (i.e. use the butter knife as skewer until the meat is shaped then pull the kebab meat out).
• Grill it until some dark grill lines are visible. If you are not using grates make sure they are cooked and hard enough. The idea is to not grill them too long so they are not dry, or not to undercook them so they are too soft (picture below shows an undercooked kebab)
• You can either use fresh onion rings or the grilled slices as the side. Either way, sprinkle some sumac on them.
• Complete the plate with bulgur pilaf.

• 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:

• Prepare the ingredients as described above in the ingredients list.
• Place the dried TVP slices in the Instant Pot.  Cover with enough water to cover the slices.  The slices may float, so push them down with a spatula to wet them.  Cook the TVP slices on high pressure for 1 minute.  After cooking is complete, allow the cooking TVP to stay in the Instant Pot for another 10 minutes to be come really soft.
• Mix the Marinade ingredients together in a large bowl.  Mix the Sauce ingredients together in a medium bowl.
• Drain the TVP in a colander and rinse with cold water.  Squeeze any additional water out of the slices with your hands to get rid of the gluten-tasting liquid. Continue working to get rid of the gluten taste by soaking the TVP in fresh water and then squeezing the water out 2 or 3 more times.
• Place the drained, cooked TVP in the Marinade.  Allow the TVP to sit in the marinade for at least 30 minutes, several hours is desired.  If marinading for several hours, put it in the refrigerator.
• Squeeze the marinade out of the TVP slices and place the squeezed TVP slices in a large bowl.  Sprinkle the 2 T of corn starch over the squeezed TVP slices with as even a coat as possible, and mix to get as much of the surface area of each TVP slice coated.
• Heat 2 T of cooking oil in a large flatbottomed non-stick pan over high heat.  Place the dusted TVP slices in the hot oil, separate the slices, and spread each slice out so that as much TVP surface area is touching the hot pan as possible.  Leave the TVP in the pan without stirfrying it until it is browned (around 3 minutes).  Flip the TVP over and allow the other side to cook until browned.
• Add the chopped green onions to the pan.  Stir for 30 seconds.  Then add the Sauce to the pan.  Stir to evenly coat for 30 seconds.  Add the sesame seeds to the pan and stir to evenly coat.  Serve.

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 ingredients as described in the above Ingredients list.  Place the Spices ingredients in a small bowl, and the Sauce ingredients in a large bowl.
• Toast the patties for 15 minutes at 350ºF.  After they cool, pulse them in a food processor to a large chunky ground beef consistency.
• Place the broccoli florets in a large saucepan with stems facing down.
• Place the sliced red pepper on top of the broccoli.
• Add 1/8 c of water to the pan.  Cover the pan, and cook on high heat.
• After 5 minutes, turn the heat off and leave the pan on the stove covered for 5 more minutes.
• Drain any remaining liquid from the pan, and set the vegetables aside.
• Heat 2 T of vegetable oil on high heat in the large saucepan.
• Stir-fry the Spices for 1 minute.  Add the ground vegbeef and continue to stir-fry for 1 minute.
• Add the drained vegetables and water chestnuts.  Add 1 more T of vegetable oil and stir to combine.
• Add the Sauce and continue cooking and stirring until it is thickened.
• Remove the ginger root slices before serving.

Instructions:

• Prepare the ingredients as described in the above Ingredients list.  Place the Marinade ingredients into a large bowl, the Spices ingredients in a medium bowl, and the Sauce ingredients in a small bowl.
• Toast the patties for 12 minutes at 350ºF.  After they cool, slice them width-wise, in half diameter-wise, and then into thin strips.
• Toss the patty strips in the Marinade. Let them sit, marinating for 5 minutes.  Drain and set aside.
• Boil 6 cups of water in a pot.  Add the julienned carrots, return to boil, and cook for 1 minute.  Drain and set aside.
• Heat 2 T of vegetable oil on high heat in a wok.  Add the drained, marinated patty strips to the wok and stir-fry for 1 minute, constantly stir-frying to keep the strips from sticking to the wok.  Remove from the wok and set aside.
• Heat another 2 T of vegetable oil on high heat  in the wok.  Add the Spices and stir-fry for 1 minute.   Add the Veggies and the stir-fried patty strips and stir-fry for 1 minute.  Add the Sauce and stir-fry for 1 minute.

• Instructions:
• Toast the vegetarian sausage patties for 12 minutes at 400ºF.  Allow to cool.
• Slice in half height-wise, so that you have two circles.
• Slice each circle in half.  Then cut each half three times so you have a total of 16 strips.
• Sprinkle the garlic salt and pepper onto the slices and mix to evenly coat.
• Sprinkle the flour on top and mix to evenly coat.
• Heat the butter and olive oil in a large saucepan over high heat.
• Add the onions and mushrooms and stir-fry until the onion is soft, around 3 minutes.
• Add the coated VegBeef slices.  Continue to stir-fry for 2 minutes.
• Add the mushroom soup, water, and bullion cube and stir to evenly combine.
• Continue cooking until the bullion cube is dissolved.  Turn off the heat.
• Stir in the yogurt.  Serve the the sauce on top of the noodles and add the optional garnish on top.