• [q:1 1/2] to 2 cups cremini and/or shiitake mushrooms, cleaned, stemmed, and sliced
• 8 oz firm tofu, well-drained and cut into small dice
• 2 to 3 scallions, green parts only, thinly sliced
• 6 to 8 stalks regular bok choy with leaves or 2 baby bok choy
• 2 to 4 Tbsp miso
• Freshly ground pepper, to taste

• Quinoa

  • 2 cups Eden Quinoa or Eden Red Quinoa, washed and drained
  • 3 cups water, for cooking quinoa

• Gravy

  • 4 cups water
  • 0.88 ounces Eden Whole Shiitake Mushrooms or Eden Sliced Shiitake, 1 package
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • [q:1/4] cup Eden Kuzu Root Starch, dissolved in [q:1/3] cup cold water
  • 2 Tbsp Eden Shoyu Soy Sauce, or to taste
  • 2 Tbsp green onions, chopped for garnish

• [q:1/2] cup water
• 2 tablespoons Coconut Sugar, Organic
• 2 tablespoons Nutty Infusions™ Cashew Butter, Mango Chili
• 2 tablespoons soy sauce
• 1 tablespoon Extra Virgin Sesame Seed Oil, Organic
• 1 clove garlic
• 1 lb. boneless, skinless chicken thighs

Seitan

• [q:1 1/2] cups vital wheat gluten flour
• [q:1/4] cup chickpea flour or tapioca starch
• 2 Tbsp nutritional yeast
• 1 tsp smoked paprika
• 1 tsp onion powder
• [q:1/2] tsp garlic powder
• [q:1/2]  tsp salt
• [q:1/4]  tsp ground black pepper
• 1 cup cold water
• 2  Tbsp tamari
• 1 Tbsp miso paste
• 1 Tbsp olive oil
• 1  tsp vegan gravy browner (optional)

Cooking Broth

• 3 cups cold water, divided
• 2  Tbsp tamari or 1 tsp vegetable broth powder

• 8 oz fillet wild salmon, cut into 4 2 oz fillets
• 1 Q Cups™ Organic Quinoa
• 1 tsp Extra Virgin Sesame Seed Oil, Organic
• 1 tsp soy sauce
• 1 tsp ginger powder
• 1 tsp lime juice
• [q:1/2] tsp lime zest
• [q:1/4] cup Sesame Seeds, Organic
• 3 Tbsp cilantro, chopped
• [q:1/4] cup scallions

• 1 to 3 Tbsp olive oil, divided
• 3 large potatoes, peeled and chopped into 1-inch pieces
• Kosher salt and black pepper
• [q:1/4] cup low-sodium soy sauce
• 1 garlic clove, crushed
• [q:1/2] tsp sesame oil
• 12 oz fresh or frozen sugar snap peas
• 6 salmon fillets

• 1 Tbsp avocado oil 
• 2 cups brown rice, cooked
• 1 cup frozen carrots and peas, chopped and cooked
• [q:1/2] white onion, chopped
• [q:1/2] cup mushrooms
• 1 scoop Organic Bone Broth Protein Turmeric Spice
• 1 tsp salt
• 1 tsp pepper

• 10 oz uncooked rice noodles
• 1 small bunch broccoli, cut into bite-size pieces (approximately [q:1 1/2] cup)
• 1 Tbsp canola oil
• 1 lb salmon skinned,* cut into bite-size pieces
• 2 garlic cloves, minced
• 2 Tbsp low-sodium soy sauce
• [q:1/2] cup hoisin sauce
• 2 Tbsp black or white sesame seeds

• 1 package Eden Mekabu
• 1 medium English or Oriental seedless cucumber, quartered lengthwise, thinly sliced
• 8 medium red radishes, sliced into thin rounds
• [q:1/4] cup scallions, thinly sliced
• [q:1/2] cup orange sections, cubed
• 2 Tbsp Eden Toasted Sesame Oil, or to taste
• 2 Tbsp Eden Brown Rice Vinegar, or to taste
• 1 Tbsp Eden Shoyu Soy Sauce, or to taste

• 4 sheets EDEN Sushi Nori
• 4 cups precooked organic white sushi rice, rice should be room temperature before making rolls
• 2 Tbsp EDEN Brown Rice Vinegar
• 2 Tbsp EDEN Mirin
• 1 avocado, seeded, peeled, sliced
• 4 Tbsp EDEN Shake
• 2 Tbsp EDEN Pickled Ginger Slices, drained and finely chopped
• 4 green onions, remove white part
• 1 cup organic sesame seeds, dry pan roasted
• 1 or 2 EDEN Sushi Mats