1. Cook pasta as package directs.
2. While the pasta is cooking, place olive oil, red pepper flakes and onions in a skillet, sauté over medium heat until golden.
3. Add garlic, artichokes, yellow pepper, and saute until browned.
4. Add broth, olives, garbanzos and tomatoes. Gently simmer 5 minutes.
5. Place drained pasta in a large bowl, pour the sauce over and toss.
6. Season to taste with black pepper and garnish with parsley.

Tacos

1. Preheat your oven to 425 degrees Fahrenheit.
2. Grab a baking sheet and add 2 whole poblano peppers, 1 cup sliced red onion, and 2 cups of cubed butternut squash in sections. Drizzle 2 tbs olive oil over all your vegetables.
3. To the butternut squash and red onion, sprinkle 1 tsp chili powder, 1 tsp smoked paprika, [q:1/2] tsp cumin, 1 tsp onion powder, and toss to coat thoroughly. Add 1 smashed garlic clove to the tray as well. Season everything with salt and pepper.
4. Roast for 20 to 30 minutes, tossing the veg and flipping the peppers halfway through.
5. Once veggies come out of the oven, transfer poblano peppers to a bowl and cover with plastic wrap to let steam for 10-15 min to loosen the outer skin.
6. Once 15 minutes are up, peel, seed, and de-stem the poblano peppers, then cut them into [q:1/4]-inch strips.
7. Mix the chopped roasted poblano peppers with the rest of the veggies, salt to taste, and set aside until time for assembly.

Vegan Queso

1. Soak 2 cups of raw cashews in water overnight.
2. The next day, drain cashews, discarding the water, and adding the cashews to blender. Add [q:3/4] cup nutritional yeast, all the dried spices, and 3 tbs lemon juice.
3. Add 3 cups of water and blend all the ingredients until smooth.
4. Pour the cheese sauce mixture into a medium saucepan. Add remaining 1 cup of cold water and stir until combined.
5. Simmer on low heat for 7 minutes. Salt to taste and serve immediately with tacos.

To Serve

1. Warm the Ezekiel 4:9 Taco Size Whole Grain Tortillas over an open flame on a gas burner or in a pan on the stove.
2. Add your roasted poblanos, roasted butternut squash, and red onion. Drizzle with vegan queso.

Tofu "Egg" Salad

1. Take a block of firm tofu and press with paper towels or a tofu press to drain out excess water. Cut into cubes. Grab a large mixing bowl and mash the cubed tofu into small bite-sized pieces.
2. Combine the crumbled tofu with diced celery, chopped green onion, Greek yogurt or vegan mayo, Dijon mustard, dried dill, turmeric, nutritional yeast, black pepper, and optional black salt or sea salt.*
3. Mix together well and set aside until time to assemble.

Sandwich

1. Heat a pan over medium heat. Spread 1 tsp plant-based butter on each English muffin half. Place them in a pan cut-side down, toasting until crispy.
2. Layer the toasted English muffin halves with arugula, a slice of tomato, and a few spoonfuls of the tofu "egg" salad.
3. Add the top English muffin half and enjoy!

1. Place the tempeh in a steamer and steam for 15 minutes or boil in water just to cover for 15 minutes. While the tempeh is cooking, prepare the sauce.
2. Place all ingredients for the barbecue sauce in a blender or food processor and puree. Remove the sauce and place in a bowl.
3. When the tempeh is finished cooking remove and place it on barbecue grill. Baste both sides of the tempeh and grill 5 minutes or so on each side. Remove and slice or cube.

Tofu Vegetable Curry

1. Add 1 tbs olive oil to a sauté pan over medium heat. Add [q:1/2] cup diced onions and sauté for a few minutes until translucent. Add 1 Tbsp minced garlic, 1 cup of chopped eggplant, 1 cup of sliced zucchini, 1 Tbsp of minced jalapeno, and 1 cup of sliced yellow squash and cook for an additional 5 minutes.
2. Once veggies are softened, add 2 Tbsp curry paste and mix. Cook the curry paste for 1 to 2 minutes before adding 1 can of coconut milk and [q:1/2] block of cubed tofu.
3. Bring mixture to a simmer and cook for 5 to 7 minutes. Take curry off heat and stir in [q:1/4] cup of fresh chopped basil.

For the Garlic Pita

1. Preheat the oven to 350 degrees Fahrenheit.
2. Brush Ezekiel 4:9 Whole Grain Pocket Bread with mixture of 1 tsp minced garlic, olive oil, [q:1/2] tsp sea salt, and [q:1/2] tsp pepper.
3. Place the pita bread on a baking sheet and bake for 5 minutes, until the bread is nice and crispy.
4. Slice into fourths and serve with tofu veggie curry. Enjoy!

1. Using a large mixing bowl, combine kale, carrots, chopped green onions, jalapeno, vegan mayo, lime juice. Mix thoroughly and refrigerate until time to assemble.
2. Clean your mushrooms and shred them using two forks or your hands in long strands similar to pulled pork.
3. Heat a sauté pan over medium heat. Add olive oil and the pulled mushrooms. Season with sea salt, pepper, garlic powder, and smoked paprika. Cook, stirring consistently until mushrooms are softened and browned and the liquid is evaporated.
4. Add BBQ sauce to the pan and cook for an additional 3 to 5 minutes until the mixture is thick and the sauce has lightly caramelized the mushrooms.
5. Toast the burger buns. Top with the BBQ pulled mushroom mixture and a scoop of spicy kale slaw. Add the top bun and enjoy!

1. Whisk oil, vinegar, shallot, garlic, chili, parsley, oregano, and salt together thoroughly in a small bowl.
2. Serve over seafood, vegetables, potatoes, rice, or grilled meats.

1. Cook soba as package directs. When done, rinse under cold water and drain.
2. Place in a mixing bowl with the blanched vegetables and marinated tofu.
3. Prepare the dressing by mixing all ingredients together in a glass jar and shaking vigorously.
4. Pour over the soba and vegetables several minutes before serving. Toss frequently to evenly mix.

1. In a wide, shallow dish, stir together 2 tablespoons of the tamari and the water. Toss tofu with tamari mixture. Let tofu marinate for at least 10 minutes, but really, longer is better, even overnight.
2. In meantime, combine remaining 1 tablespoon tamari, the maple syrup, and sesame oil in a small bowl.
3. Heat olive oil in a large skillet or wok over medium-high heat. Add chiles and cook for 20 to 30 seconds, until they’re fragrant and darken slightly. Transfer chiles to a plate, leaving oil behind in skillet.
4. Add marinated tofu to skillet and cook for 2 minutes, until golden on all sides. Transfer tofu to plate with chiles.
5. Add broccoli, garlic, ginger, and tamari-maple mixture to skillet. Stir well and cook, covered, for 1 to 2 minutes, until broccoli brightens. Uncover pan and stir in nuts, tofu, and chiles. Cook for another minute or two, long enough for nuts to toast a bit. Serve immediately.

Crispy Chickpeas

1. Preheat oven to 400 degrees Fahrenheit.
2. Pat chickpeas dry and add to a baking sheet. Drizzle 1 tbs olive oil over the chickpeas and shake to coat. Add [q:1/2] tsp sea salt, [q:1/4] tsp black pepper, [q:1/2] tsp garlic powder, [q:1/2] tsp onion powder, 1 tsp paprika, and [q:1/4] tsp cayenne to the chickpeas and mix again so the spices are distributed evenly.
3. Roast in oven until crispy, about 30 min, shaking frequently. Set aside until time for assembly.

Vegan Caesar Dressing

1. Using a medium-sized bowl, combine 2 cloves of roasted garlic, 2 Tbsp capers, [q:1/2] cup olive oil, [q:1/4] cup vegan mayonnaise, 2 tsp Dijon mustard, and 2 Tbsp lemon juice. Whisk to combine. Salt and pepper to taste. Set aside until time for assembly.

Assembly

1. To assemble, toss chopped romaine and kale with a few spoonfuls of dressing in a bowl. Add the dressed greens to a piece of pocket bread, top with the crispy chickpeas and enjoy!