• 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.

• 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.

• 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.

• 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.

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.