1. Preheat the oven to 400°.
2. Mix the beans, carrot, pepper, onion, corn and shoyu together and pour into a 9 x 13 inch baking dish. Smooth out the mixture with a spoon.
3. To prepare the corn bread, mix all the wet ingredients together in a measuring cup and let stand for 5 minutes.
4. Mix all dry ingredients and the parsley together.
5. Combine the wet and dry ingredients, mix well and pour evenly over the top of the bean mixture. Do not stir.
6. Bake, uncovered, for 30-40 minutes until the beans are hot and the corn bread is done. Test if the corn bread is done with a cake tester or fork.

1. Cook pasta per package directions, rinse, drain and set aside.
2. Place 4 cups water, kombu, and shiitake in a medium saucepan. Cover and bring to a boil. Reduce heat to medium-low and simmer 4 to 5 minutes.
3. Remove Kombu, set aside for soup stock or discard. Cover pan and simmer 10 minutes.
4. Reduce the heat to low, add shoyu, and simmer 2 minutes.
5. Place the cooked soba in serving bowls, ladle the hot broth over, and garnish each with gomasio and scallions.

1. Drain and peel the soaked almonds.**
2. In a high-speed blender, combine the purified water and salt, then add the almonds. Blend until smooth and creamy.
3. Pour the mixture though a cheesecloth or nut milk bag and allow to drain for 4 hours or overnight.
4. Transfer the drained mixture to a clean glass bowl or container. Break open the probiotic capsule(s) and using a wooden or plastic spoon gently stir it in.
5. Cover with a clean towel and leave to ferment for 8 to 12 hours at room temperature. Use this timing as a basic range. The culturing process can go slower or quicker than expected, depending on the environment. Taste the cheese throughout the fermenting process to find the optimal flavor that you prefer. Be sure to use a clean spoon each time so you don’t contaminate the cheese.
6. Once fermentation is complete, you can add other ingredients, such as lemon juice, garlic, freshly ground black pepper, herbs, sun-dried tomatoes or even dried fruit.
7. Store in the fridge in an airtight container for up to 2 weeks. The longer the cheese ages in the fridge, the tangier it will taste.

1. In a blender or food processor, combine all the ingredients, except the chia seeds; process until the mixture reaches a smooth consistency. Transfer to a bowl and mix in the chia seeds. Cover the bowl with a plate or lid and refrigerate for at least 20 minutes.
2. When ready to use, divide the gel into small ziplock plastic bags or reusable gel containers.
3. This gel will keep for up to 3 days in the refrigerator, but it is best when consumed fresh.

Prepare the Dough

1. In a coffee or spice grinder, grind the flaxseeds to a fine powder. Transfer to a food processor and blend with the almonds until a flour like consistency is formed.
2. Add the agave and process into a workable dough, adding a touch of water, if needed.
3. Remove the dough and place between 2 large sheets of parchment paper. Using a rolling pin or your hands, flatten into a large square. Peel off the top layer of paper and set the dough aside.

Make the Filling

1. In a clean food processor, puree the figs, water, cinnamon, cardamom and salt into a thick paste. Spread the mixture evenly over your dough and sprinkle with raisins and chopped nuts, if desired.

Make the Rolls

1. Next, roll the dough into a tight cylinder, as if you were making sushi, using the parchment paper as the mat.
2. Place your roll in the freezer to set for about half an hour, then remove and cut into 12 equal pieces.
3. Store the rolls in a glass container in the freezer. They will keep for up to 2 weeks.

Green Goddess Dipping Sauce

1. Add soaked cashews and 1 cup water to a blender and blend to create a cashew cream.
2. Add fresh herbs (saving 1 tbs fresh parsley for the herb oil), lime juice, avocado, salt and pepper then blend again.
3. Set aside to chill while you make the sandwich.

Grilled Cheese Sandwich

1. In a small bowl, mix [q:1/3] cup olive oil with 1 clove of minced garlic, 1 tbsp chopped fresh parsley, 1 tbsp vegan parmesan, and [q:1/4] tsp of sea salt and pepper. Set garlic-herb mixture aside.
2. Chop and lightly sauté red onion and spinach in 2 Tbsp olive oil until wilted. Add 2 tbs vegan parmesan and the marinated artichokes. Mix, then season with salt and pepper. Set aside in small bowl for easy assembly.
3. Add 1 tsp olive oil to pan over medium heat. Brush garlic herb mixture on both slices of bread.
4. Place bread garlic-herb side down into pan and assemble the sandwich with spinach and artichoke mixture, jalapeño slices, and vegan cheeses. Add top piece of bread, garlic-herb side facing outward.
5. Toast on one side until golden brown, then flip and toast until cheese is melted and the other side is golden brown and crispy.

Serving

1. Slice grilled cheese and stack on plate, serve dipping sauce on the side. Enjoy!

1. Add the cashews, nutritional yeast, garlic powder and salt to a blender.
2. Pulse in 5-second increments until it reaches a sandy texture. Taste and season with a little more salt if needed.
3. Keep this Parmesan stored in an airtight container at room temperature for 2 weeks or in the refrigerator for up to 2 months.

1. In a high-speed blender, purée parsley, cilantro, garlic, extravirgin olive oil, lemon juice, and salt and pepper to taste until smooth. Set aside.
2. Slice drained tofu into 12 slices. Lay slices on a rimmed baking sheet lined with a clean kitchen towel. Top tofu slices with another clean towel. Place another baking sheet on top. Set a heavy skillet on baking sheet to remove water from tofu. After 15 minutes, remove tofu and pat dry.
3. Brush tofu with 1 tablespoon of vegetable oil. Season to taste with salt and pepper. Lightly oil grill grates with additional vegetable oil.
4. Grill tofu slices 3 minutes per side, or until lightly charred. Remove tofu from grill. Brush with herb sauce. Serve remaining sauce on side.

1. Pour ingredients for ‘bacon’ marinade into a bowl. Mix well with a fork.
2. Dip tofu slices in marinade. Flip until both sides are covered in sauce.
3. Bake at 350 degrees for 15 minutes.
4. Pour all Avocado Aioli ingredients into blender.
5. Blend until smooth and creamy.
6. Place one leaf of lettuce, one sliced tomato and one tofu slice on a piece of Ezekiel 4:9 bread.
7. Spread Avocado Aioli on the other piece of Ezekiel 4:9 bread.
8. Assemble sandwich.
9. Cut sandwich in half.
10. Serve with the side of your choice – we chose fresh blueberries and strawberries.
11. Enjoy!

1. Heat olive oil in a large pot over medium-heat. Add garlic and gently sauté.
2. Add collard greens and fry until they start to wilt.
3. Add stock, salt and pepper. Turn heat to low-medium and simmer greens for 45 minutes, until greens are tender. Stir occasionally.
4. Drain greens, reserving liquid. Mix in red pepper flakes if desired.