1. Throw all ingredients, including optional smoked paprika and red pepper flake boosters (not raw sesame seeds), into a blender and blast on high for about 1 minutes, until smooth and creamy.
2. Tweak tahini, garlic, liquid aminos, salt, and red pepper flakes to taste.
3. Chill in fridge for a few hours to thicken. Serve garnished with optional sesame seed booster.

1. Place all ingredients in a bowl and stir to mix.
2. Serve with organic tortilla chips.

Make Sauce:

1. In a large sauté pan over medium heat, warm canola oil. Add onion and sauté, stirring constantly, until it starts to sizzle. Reduce heat to medium-low and sauté for 10 minutes, or until soft and lightly golden. Add garlic and cook for 2 minutes.
2. In a cup, whisk together apple and lemon juices, tomato paste, and cider vinegar. Add mixture to sauté pan, along with brown sugar, mustard, salt, chipotle powder, paprika, and Worcestershire sauce, if using. Stir until well combined, bring to a simmer, and cook at a barely bubbling simmer, stirring frequently, for 10 minutes, or until thickened. Remove from heat.

Make "Pork":

1. Drain and rinse jackfruit very well to try to remove as much salt as possible. In a large sauté pan with a lid over medium-high heat, warm olive oil. Add jackfruit to pan and stir. When jackfruit starts to stick and brown, reduce heat to medium and cook, stirring constantly, until it is fully browned and pan is dry.
2. Add vegetable stock to pan; it will bubble up. Reduce heat to low, cover, and cook for 20 minutes, checking halfway through cooking time to see if pan is dry; if needed, add water to keep it from sticking.
3. Uncover pan and mash jackfruit with a fork or potato masher. Add O cup of prepared barbecue sauce and K cup water and stir. Cook, stirring frequently, for 5 minutes, or until mixture is thick. Remove from heat.
4. Serve hot on buns.

1. In a food processor, combine avocado, tomatillos, onion, serrano chili, water, and salt. Pulse until fairly smooth, about 10 pulses, scraping down bowl as needed.
2. Add cilantro (if using), and then pulse a couple of times to combine. Transfer to a bowl.
3. Taste and adjust seasoning with salt if needed. The salsa will keep well for 24 hours, covered and refrigerated.

1. Bring vinegar to a boil in a small saucepan set over medium-low heat. Reduce heat to medium-low and simmer for 10 to 15 minutes, stirring often, until vinegar has reduced and thickened enough that it lightly coats back of a spoon. Set aside to cool.
2. Toss bell peppers, zucchini, and mushrooms with oil and salt and pepper to taste.
3. Place vegetables in a grill basket. Grill over medium heat for approximately 15 minutes, or until veggies are fork tender.
4. Serve grilled vegetables with a drizzle of balsamic glaze over. Garnish with basil.

1. In a bowl, whisk all ingredients together until smooth.
2. Place chicken thighs onto skewers and into shallow bowl. 
3. Place half of the sauce on chicken thighs and let marinate for 30 minutes.
4. Heat grill to 350° F.
5. Place chicken satay on side one for 2 minutes.
6. Flip to side two for 2 minutes.
7. Brush additional sauce onto the chicken.
8. Serve with reserved sauce and enjoy!

1. Prepare the barbecue sauce by placing all the sauce ingredients into a blender. Puree several seconds until smooth.
2. Attractively arrange the tempeh cubes and pieces of each vegetable on the shish kebab sticks. Baste with the barbecue sauce and grill, turning and basting to prevent burning or drying out of the vegetables. Grill until the vegetables are tender, about 7 to 10 minutes.

1. Place all ingredients in a blender container. 
2. Blend on High until mixture is smooth.
3. Transfer mixture to a saucepan set over medium heat. Cook dip for approximately 10 minutes, stirring frequently. 
4. Serve immediately with tortilla chips or sliced fresh vegetables. Store in the fridge for up to three days.

1. Line a sheet pan with parchment paper.
2. In a heatproof bowl set over a saucepan of gently simmering water, melt chocolate, stirring constantly with a spatula.
3. Stir 1 cup cereal into chocolate, then spread chocolate in a [q:1/4]" thick layer on sheet pan. Sprinkle with [q:1/2] cup cereal and raspberries. Refrigerate at least 15 minutes or until hardened, then break apart into pieces. Store refrigerated in an airtight container.