• Prepare the ingredients as described in the Ingredients list. Combine the Spices ingredients in a small bowl. Combine the Sauce ingredients in another small bowl. Combine the Seasoning ingredients in a third small bowl.
• fry the whole veggie lobster in oil on medium heat, about 3 minutes, or until the bottom is slightly brown. Remove from pan.
• Fry the Spices ingredients in the pan and stir-fry until fragrant, about 1 minute
• Add the Sauce ingredients and continue to stir-fry, about 30 seconds.
• When the mixture begins to boil, add the Seasoning ingredients. Bring back to boil.
• Serve the lobster in a deep plate with the sauce underneath. Slice the lobster for easy eating.

• 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.

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.

• 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:

• Preheat oven to 355° F.
• Prepare the ingredients as described above.
• Combine and mix the Syrup ingredients in a sauce pan.  Cook over medium heat until boiling, turn heat down to simmer, and continue cooking for 10 minutes.  After cooking, turn off the heat, and let the syrup cool to room temperature. The syrup cannot be hot when it is combined with the cookies.
• Combine and mix the Cook Dough ingredients in a large bowl.  Mix the dough until uniform with a fork, and then kneed the mixture until it is like playdough consistency.
• Prepare a cookie sheet with parchment paper.  Spray or brush oil on top.  Using your hands, form walnut-sized balls out of the mixed cookie dough.  Put them on the oiled parchment cookie sheet and press them into a flattened ellipsoid shape.
• Use a fork to press lines on the top of each cookie.
• Mix the egg yolk in a small bowl.  Brush the egg yolk on top of each cookie.
• Bake for 25 minutes.
• After done baking, while the cookies are still hot, put the cookies in a single layer in a tray that is deeper than the cookies.  Pour the cooled syrup on top of the hot cookies.  Allow the cookies to soak for 15 minutes.  Turn the cookies over and allow them to continue to soak for another 15 minutes.
• Enjoy while warm!

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:

• Prepare the ingredients as described in the Ingredients list.  Combine the Sauce ingredients in a small bowl and stir to combine.
• Boil 3 c water in a large saute pan on medium high heat.  Add the noodles, stir for a minute to allow noodles to release their starch, and then drain, and set aside noodles.  Don't overcook the noodles as they will be cooked again later.
• Heat 2 T of cooking oil into the same large saute pan.  Add the mushrooms, half of the green onions, and ¼ t salt and stir-fry for another 2 minutes.
• Add the noodles, and stir fry for another 1 minute.
• Add the Sauce mixture, and stir-fry everything together for 3 minute, or until the soy sauce mixture is absorbed into the noodles.
• Add another tablespoon of oil mixing gently to avoid breaking noodles
• Add in the remaining half of the green onions and mix to combine.
• Serve.

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:

• Heat a very large saucepan on high heat.  Add and melt the butter, semolina, and nuts.  Stir until semolina is roasted, about 10 minutes.
• Heat a separate saucepan, add the milk and sugar, stir to dissolve, and bring to a boil.
• Add the boiled milk to the semolina mix, stir to evenly combine, and cover.  Reduce to medium high heat and cook for 3 minutes.  Reduce to medium heat and cook until the milk is absorbed, approximately another 3 minutes. Stir the mixture well, and cook on very low heat for 10 more minutes.
• Remove the cooked semolina to a large bowl and fluff with a fork.  If desired, mix in flavorings (e.g., small spoon of nutella or a drop of lemon extract or a drop of almond extract, etc).  Dust with powdered sugar before serving.

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.