1. Cut 10 slices of bread into crouton-sized pieces. Toast for 10 minutes at 400° F.
2. Pour olive oil, onion, celery and green apple into a heated cast iron skillet. Sautee until soft.
3. Add toasted bread pieces into a large bowl. Combine with vegetable and apple mixture.
4. Add dried cranberries, rosemary, thyme and sage. Mix well.
5. Pour two cups of vegetable broth on top. Stir.
6. Transfer all ingredients into casserole dish.
7. Bake at 325° degrees for 25 minutes.
8. Enjoy!

1. Cook Southwest Meatless Crumbles with oil and water according to package directions. Crumbles can be used on salad warm or chilled after cooking.
2. Blend avocado, cilantro, garlic, lime juice, honey, cumin, smoked paprika, salt and olive oil until smooth. Chill until needed.
3. Assemble the salad: romaine lettuce, cabbage, corn, bell pepper, tomato, cheese and Southwest Meatless Crumbles. Drizzle with salad dressing and top with tortilla strips.

1. Caramelized Onions

   1. add 2 tbs vegan butter and 2 cups of sliced onions to a sauté pan, and cook on low for 30-40 minutes, stirring frequently, until onions are jammy and caramelized.
   2. Set aside until time for assembly.

2. Vegan Thousand Island Dressing

   1. Blend all of the ingredients together, except the relish, until smooth.
   2. Stir in 2 tbs of relish, and pulse to combine.
   3. Transfer to a squeeze bottle and refrigerate until it is time to serve.

3. Hot Dogs and Buns

   1. Grill the veggie dogs and then set them aside once cooked to your liking.
   2. Toast the Ezekiel 4:9 Sprouted Grain Hot Dog Buns in a toaster or in a pan.

4. Assembly

   1. Start with a piece of butter lettuce inside the bun.
   2. Add 1 slice of vegan cheddar cheese, then lay in the veggie dog.
   3. Add sliced pickles, top with caramelized onions, and drizzles of the vegan thousand island dressing and sriracha. Enjoy!

1. Preheat oven to 400˚.
2. Chop sweet potatoes into 1-inch pieces. Toss with oil, cumin, and salt and pepper to taste. Roast for 25 minutes, or until potatoes are tender when pierced with a fork.
3. Prepare quinoa according to package directions, adding paprika and chili powder to quinoa and its required amount of cooking water. When quinoa has absorbed all cooking water, stir in sliced spinach, and remove quinoa-spinach mixture from heat.
4. Meanwhile make avocado dressing. In a high-speed blender or food processor, purée avocado, lime juice, garlic, and the water. Season to taste with salt.
5. Divide quinoa-spinach mixture between two serving bowls. Top with roasted sweet potatoes and drizzle with avocado dressing.

1. Preheat oven to 400° F.
2. Heat oil in heavy pot and sauté onion for one minute. Add carrots, celery, mushrooms, shoyu, and tempeh. Sauté another 2 to 3 minutes.
3. Add [q:1/2] cup of soup stock and sweet potatoes. Cover and simmer on medium-low until sweet potatoes are just tender.
4. Add remaining ingredients except potatoes. Mix, cover, and bring to a boil.
5. Place in a casserole dish. Top with potato slices, sprinkle with salt and pepper, and bake uncovered for 1 hour or until potatoes are tender and slightly browned.
6. Remove and serve.

1. In a large bowl, toss eggplant with the [q:1 1/2] teaspoons of salt. Let sit for about 30 minutes, and then use a paper towel to wipe off salt and pat dry.
2. In a large saucepan, heat [q:1 1/2] tablespoons of the oil over medium heat. Add eggplant and cook, stirring occasionally, until golden and tender, about 15 minutes. Use a slotted spoon to transfer eggplant to a plate.
3. Heat 2 tablespoons of the oil in the same pan. Add leek and cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. Add half of the garlic, the pepper flakes, and bundle of basil. Cook, stirring, until fragrant, about 1 minute. Add bell pepper and cook, stirring occasionally, until softened, 3 to 5 minutes.
4. Add squash and tomatoes and continue to cook, stirring occasionally, until flavors meld and bell pepper and squash are soft (but not falling apart), about 10 minutes more.
5. Return eggplant to pot and cook for another minute to warm through. Carefully remove bundle of basil, squeeze out any liquid back into ratatouille, and discard basil bundle. Stir in remaining garlic. Taste and add salt and pepper as desired.
6. Meanwhile, in a grill pan or a large skillet, heat remaining 1 tablespoon of oil over medium heat. Working in batches, add bread slices in a single layer and cook until golden and crisp, about 30 seconds per side. Repeat with remaining bread slices, adding more oil to skillet as needed.
7. To serve, spoon ratatouille over toasts. Drizzle with some oil and sprinkle on basil leaves.

1. Preheat oven to 425 degrees Fahrenheit.
2. Mash 1 medium avocado, 1 tsp salt, [q:1/2] tsp pepper, 1 tsp garlic powder, [q:1/2] tsp onion powder, [q:1/4] tsp cumin, 1 tsp lime juice, and [q:1/2] cup chopped cilantro into a chunky spread.
3. Rinse and drain the can of jackfruit. Chop or shred the pieces of jackfruit into bite-sized pieces, like the texture of shredded chicken, with a fork. Thoroughly dry the jackfruit before moving on to the next step.
4. Stir in the jackfruit until the mixture is well combined, adding more seasoning to taste.
5. Warm your tortillas gently in the microwave with a damp paper towel a few at a time to keep them pliable when working with them.
6. On a baking sheet lined with foil, place a generous spoonful of the mixture onto the tortilla (a bit lower than the center), then roll up as tightly as possible and place the seam side down on the baking sheet. Repeat this process with the remaining tortillas and jackfruit avocado mixture.
7. If the tortillas aren't as pliable as you need, wrap them in foil before placing them on the baking sheet to ensure they will hold their shape as they bake.
8. Bake for 15 minutes.
9. Serve with salsa verde. Enjoy!

• Dilly Tofu Cream Cheese

  1. Using a food processor, combine the tofu, cashew, non-dairy milk, lemon juice, zest, salt, pepper, and pulse until smooth and creamy. Add in the dill and pulse until just mixed through.
  2. Add the dilly tofu cream cheese to a large bowl and refrigerate until time to assemble, setting aside [q:1/4] cup to make the beet spread.

• The Sandwich

  1. Using the same food processor, scoop in [q:1/4] cup of dilly tofu cream cheese and the 1 cup cooked beets. Blend until combined.
  2. Toast both slices of bread. Spread one side with the dilly tofu cream cheese and the other side with the beet spread. Layer on the avocado slices, and slices of cucumber.
  3. Top with the other slice of toasted bread. Using a large heart shaped cookie cutter or a knife, cut out the sandwich into a heart shape. Save the scraps for snacking, and serve!

1. Set the hiziki in a large bowl or pot and pour an ample amount of boiling water on top. Cover and let sit for 15 minutes. Drain and rinse hiziki. Set aside.
2. In a large skillet heat the oil and sauté the garlic for several seconds, stirring frequently. Stir in the mirin and continue cooking over high heat until the mirin evaporates, about 30 seconds.
3. Add the reserved soybean liquid, hiziki, shoyu, ginger, and sweet potatoes. Bring to a boil. Cover and lower heat to medium.
4. Cook until the sweet potatoes are soft, about 15 minutes. Add a bit more water during cooking, if the mixture becomes dry.
5. Just before serving, stir in the beans and leeks, cover and cook until the beans are hot and the leeks are tender. Delicious over any Eden Soba or Udon Pastas.

For the Chipotle Mayo

1. Grab a small mixing bowl and whisk together 2 tbs vegan mayo and 1 tsp of adobo sauce from chipotles in adobo.
2. Season with [q:1/4] tsp salt and [q:1/4] tsp pepper and refrigerate until it is time to make the sandwich.

For the Melt

1. Heat a large pan over medium heat.
2. Spread the outside of each slice of Ezekiel 4:9 Sprouted Grain Sesame Bread with 1 tbs plant-based butter then place butter-sides down in the pan.
3. Add 2 slices of gouda to each piece of bread 4 total, as well as half of a sliced avocado.
4. Once cheese is melty and bread is golden brown, add [q:1/8] cup sliced red onion, [q:1/4] cup arugula, and a drizzle of chipotle mayo to one side of the bread, then top with the other toasted piece. Press down on the sandwich using a spatula and flip over to toast for an additional 30 seconds.
5. Take off heat, slice in half, then serve.