• 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.

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.

• 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.

• Soak the Vermicelli noodles for 15 minutes in very hot water.  Drain and rinse until water runs clear, to remove as much starch as possible.   While the Vermicelli noodles are soaking, boil the water in a large pot (at least 3 qt) on medium-high heat.
• Put the drained, soaked Vermicelli noodles into the pot of boiling water.  Bring back to a boil.  Boil the noodles for 3 minutes.  Drain the noodles, and rinse very well to remove starch so that noodles are not sticky.  We use a salad spinner, filling it with water, draining the noodles, and spinning it 3 times to get all the starch and water out.   Pat the noodles dry and leave to air-dry for at least 30 minutes.
• Prepare the vegetarian spring rolls per package directions.  Or if you’d like to do them like we do, air-fry them for 15 min on 400°F, flipping over half way.
• Add the stir-fry seasoning and cooking oil to the tofu and mix to coat evenly.  Grill the deep-fried tofu on a grill or pan at high heat until black marks appear, approximately 5 minutes.
• Prepare the rest of the ingredients as described in the ingredients list.
• Combine the Sauce ingredients in a bowl.  Separate into three small serving bowls.
• Place the ingredients in 3 extra large serving bowls in the following order: chopped lettuce, bean sprouts, chopped mint, chopped basil, cooked and dried vermicelli noodles, chopped peanuts, deep fried grilled tofu, and spring rolls.  Serve with Sauce.

• 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.

• 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.

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.

• 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:

• Prepare the ingredients as described in the Ingredients list
• Mix the Sauce ingredients in a large bowl.
• Add the Veggie Injera Mix ingredeints and mix to combine well.

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.