1. Remove seeds and stringy fiber from pumpkin. Grate flesh until you have about 1 cup.
2. Bring broth to a simmer in a medium saucepan over medium heat. Keep broth at a simmer while making risotto.
3. In a large saucepan, heat butter and oil over medium heat. Add rice and minced shallot. Cook for 2 minutes, stirring until rice becomes slightly translucent. Add pumpkin.
4. Ladle about 1 cup of simmering broth into pan with rice. Stir rice constantly until it absorbs all of broth. Continue adding 1 ladle of broth at a time, stirring rice until all broth is absorbed. (This process should take approximately 20 minutes.) When all broth has been used, stir in cheese. Season with salt and pepper.
5. Serve immediately, garnishing each serving with chopped sage

1. Marinate 2 cups sliced mushrooms in 1 Tbsp olive oil, 2 Tbsp balsamic vinegar, 2 tsp Greek seasoning, 2 tsp minced garlic, [q:1/2] tsp salt, and [q:1/4] tsp pepper. Refrigerate and marinate for minimum of 20 minutes, up to 2 hours.
2. Preheat the oven to 400° degrees.
3. Remove the mushrooms from the marinade and pat lightly with a paper towel.
4. Roast the mushrooms in the oven along with 1 sliced red bell pepper for 15 to 20 minutes.
5. When there are 5 minutes left in the cook time, pop the pita pockets into the oven to warm up and toast lightly.
6. To assemble the gyros, cut the pitas in half and then open the pocket for the sandwich. Add the mushrooms, roasted red peppers, feta cheese, cucumber, red onion, and parsley.
7. Enjoy immediately!

1. Soak the urad dal and rajmah together in ample boiled, hot water for at least 1 hour or in room temperature water for 6 hours to overnight. Drain and discard the water.
2. Place the inner pot in your Instant Pot. Select the SAUTE setting and adjust to MORE. When the indicator flashes HOT, add the ghee. Once the ghee is hot, add the hing, cumin seeds, turmeric, cinnamon, and cassia or bay leaves. Stir and cook for 1 minute until the seeds turn reddish brown. Because the oil pools to the sides, push the spices into the oil along the border of the inner pot so they can cook fully.
3. Add the fenugreek seeds. Stir and cook for 30 seconds. Be careful not to overcook, as these seeds get bitter quickly.
4. Add the onions. Stir and cook for 3 minutes.
5. Add the ginger, garlic, and fresh chiles. Stir and cook for 1 minute.
6. Press CANCEL. Add the tomato paste, garam masala, ground cumin, coriander, red chile powder, cardamom, kasoori methi, salt, urad dal/rajmah, and cooking water. Stir.
7. Lock the lid into place and make sure the pressure release valve is set to the sealing position (upwards). Press the PRESSURE COOK button and then press the PRESSURE LEVEL button until the panel reads HIGH. Adjust the cook time to 40 minutes.
8. Once the cooking is complete, release the pressure naturally for 10 minutes. Then manually release the remaining pressure, press CANCEL, and remove the lid. Remove and discard the cinnamon stick and cassia or bay leaves or leave them in for flavor and eat around them. All the other spices are edible. Gently fold in the cream and stir. Serve with basmati rice or Indian bread like roti or naan.

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Start by making tomato sauce, so it can simmer while meatballs cook. Heat oil over medium-high heat and add onion and garlic. Stir about every 30 seconds. After 2 minutes, add crushed red pepper flakes and continue to cook, still stirring every 30 seconds, for another 3 minutes. Now add tomatoes, salt, pepper, Italian seasoning, and garlic powder. Let simmer on lowest heat setting while making eggplant meatballs.
3. In a large pot, boil water and add eggplant. Cook until cubes are fork tender, about 10 minutes. Drain eggplant cubes when done and gently press them into a dish towel. Try to remove as much moisture as you can from them.
4. Add eggplant to a large bowl. Then add salt, pepper, garlic powder, breadcrumbs, egg, flour, and Parmesan cheese.
5. Roll eggplant into medium-sized meatballs. The consistency can be a little wet to work with. Just do your best; they don’t have to look perfect. Place them onto parchment paper–lined baking sheet and bake for 25 minutes.
6. The eggplant meatballs are delicate, so gently toss into sauce when done. Serve alone or over pasta or rice.

1. Make Falafel

   1. Drain, rinse and pat chickpeas until very dry
   2. Add falafel ingredients into a food processor
   3. Pulse until the mixture is well-minced
   4. Roll and flatten into small, bite-sized circles (about 2 inches wide)
   5. Place on parchment paper
   6. Bake at 375 for 30 minutes

2. Make Tzatziki

   1. Grate garlic cloves
   2. Grate cucumber and squeeze using cheesecloth to remove some of the moisture
   3. Mix yogurt ingredients together

3. Preparing Pita

   1. Cut Ezekiel 4:9 7 Whole Grain Pocket Bread in half
   2. Open pocket bread and smear a generous amount of hummus on the inside
   3. Stuff pocket bread with lettuce, tomato, onion, and falafel
   4. Top with Tzatziki sauce

1. Heat olive oil in a saute pan with a clear lid over medium heat. Add garlic and saute for 30 seconds.
2. Stir in asparagus and increase heat to medium-high.
3. Add 2 tablespoons water, cover, and steam one minute, or until asparagus is bright green and just tender.
4. Remove from heat, stir once more and then sprinkle Asiago over the top.
5. Replace the lid to melt the cheese and keep dish warm until serving.

1. Soak six 10-inch bamboo skewers in water for 30 minutes.
2. Alternate 3 zucchini rounds, 3 bell pepper squares, 3 onion pieces, and 2 corn rounds on each skewer.
3. Whisk oil, paprika, garlic powder, and salt and pepper to taste in a small bowl
4. Preheat grill to medium heat. Brush kebabs with oil-spice mixture.
5. Grill until vegetables are tender and brown, turning frequently, about 20 minutes.

1. Preheat the oven to 400 degrees Fahrenheit.
2. Prick the eggplant with a fork then wrap in foil and roast for 45 to 50 minutes until it is soft to touch. Let cool.
3. Once the roasted eggplant has cooled, peel off the skin and add to a food processor along with [q:1/4] cup tahini, [q:1 1/2] Tbsp lemon juice, 1 Tbsp olive oil, 2 cloves of garlic, [q:1/4] tsp pepper, and [q:1/4] tsp salt. Process until smooth, then set aside.
4. Increase the oven heat to 425 degrees Fahrenheit.
5. Add the cauliflower florets to a large bowl. Drizzle over 1 Tbsp olive oil, 1 Tbsp za'atar seasoning, [q:1/2] tsp smoked paprika, and [q:1/4] tsp pepper. If your za'atar blend doesn't contain salt, then add [q:1/4] tsp here. Toss to coat evenly, then add to a foil-lined baking sheet.
6. Roast the cauliflower for 20 minutes or until browned and cooked through.
7. Cut each Ezekiel 4:9 Whole Grain Pocket Bread in half and open to allow room for the filling.
8. Assemble the pita sandwiches by starting with a spoonful of baba ghanoush, then adding the roasted cauliflower, tomatoes, cucumber, fresh parsley, and sliced red onion to taste.
9. Enjoy! This recipe makes 4 sandwiches.

1. Bring the water (including mushroom soaking water) and salt to a boil in a medium saucepan. Whisk in the polenta. Stir constantly until it begins to thicken. Reduce the heat, cover and simmer for 10 minutes.
2. Pour the polenta into a shallow lightly oiled glass baking dish and smooth out to about [q:1/2] inch thick. Refrigerate 1 hour or until the polenta is firm. Slice the polenta into squares or rectangles.
3. To prepare the sauce, heat the oil in a skillet and sauté the garlic, onions, and mushrooms for 4 to 5 minutes. Add the spaghetti sauce and basil. Cover, reduce heat and simmer for 15 to 20 minutes. While the sauce is cooking, pan fry the polenta.
4. Oil a cast iron skillet or griddle with safflower oil and pan fry the slices on each side until golden and crisp. Place on a serving platter.
5. Ladle the tomato sauce over the polenta when serving. Garnish with parsley.

Enchiladas

1. Preheat your oven to 375 degrees Fahrenheit.
2. Using a sauté pan over medium-high heat, add coconut oil and sauté diced onion for 2 to 3 minutes until translucent. Add red and green bell peppers, sauteing for an additional few minutes.
3. Add jalapeno, frozen corn, minced garlic, and vegan soyrizo, cooking down until soyrizo gets crispy and veggies are cooked through.
4. Mix in salt and pepper before adding the black beans. Mix, take off the heat, and set the mixture aside.
5. Grab a cast-iron skillet and add a layer of enchilada sauce to coat the bottom, about [q:1/4] cup. Layer the first tortilla, then a spoonful of the soyrizo veggie mixture, and [q:1/3] cup vegan cheddar cheese. Top with the next tortilla and an additional [q:1/4] cup enchilada sauce, spoonful of soyrizo veggie mixture, and another tortilla. Top the final tortilla with [q:1/4] cup enchilada sauce and [q:1/2] cup vegan cheddar cheese.
6. Bake for 25 minutes. Let cool for a minimum of 20 minutes before slicing into enchilada pie.

Cilantro Lime Crema

1. Using a medium-sized bowl, combine sour cream, lime juice, lime zest, finely chopped cilantro, and stir.
2. Refrigerate until time to serve.