1. Make papaya salsa: gently combine all salsa ingredients in a bowl. Set aside.
2. Heat a griddle or nonstick pan over medium heat. Brush both sides of 1 of the tortillas with a small amount of oil. Place tortilla in pan.
3. Cook tortilla until underside starts to turn golden brown with spots. Add [q:1/4] of the goat cheese, [q:1/4] of the avocado slices, and [q:1/4] of the salsa to center of tortilla. Fold tortilla in half over filling. Carefully flip folded and stuffed tortilla over and cook other side until golden brown, 1 to 2 minutes.
4. Repeat process with remaining tortillas, goat cheese, avocado, and salsa to make remaining 3 quesadillas.
5. Cut each quesadilla into 3 triangles. Serve immediately.

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. Properly chill your ice cream or sorbet churning bowl in the freezer over night. (If you don't have an ice cream maker, see notes below).
2. In a high-speed blender or food processor, combine avocado, raspberries, lime juice, honey and vanilla bean. Blend on high until smooth and creamy.
3. Pour mixture into chilled ice cream maker and freeze for about 10 minutes. Stir in dark chocolate chips, then continue freezing according to the ice cream maker manufacturer's instructions. Serve or store in freezer.

1. Place garlic, shallots, lemongrass, chilis, and cilantro into the bowl of a food processor. Add a splash of water and blend to a fine paste. Add mixture to a soup pot with another splash of water. Cook, stirring, for 5 minutes until soft.
2. Add coconut milk, stock, and fish sauce to pot. Bring to a boil. Reduce heat and simmer for 30 minutes. Pour through a fine metal strainer, pressing paste to extract as much flavor as possible.
3. Return liquid to pot and bring to a simmer. Add corn and cook for 10 minutes. Squeeze juice from limes and add to soup. Season to taste with salt and pepper.
4. Garnish with avocado and remaining [q:1/4] cup of cilantro. Serve.

Roasted Red Pepper Hollandaise

1. Using a blender or food processor, blend together 2 egg yolks or 3 oz silken tofu, [q:1/3] tsp lemon juice, 1 tsp Dijon mustard, [q:1/3] cup Greek yogurt, and [q:1/3] cup roasted red peppers. Blend until smooth, then season with [q:1/2] tsp sea salt.
2. Set aside until it's time to plate.

Veggie Benedict

1. Toast two halves of an Ezekiel 4:9 Sprouted Grain Flax English Muffins. Set on plate. Top with avocado slices.
2. Drizzle 1 tsp olive oil in a sauté pan over low heat and add 2 cups chopped spinach, just cooking through lightly until wilted. Season with [q:1/2] tsp salt and [q:1/2] tsp pepper and add to each half of the toasted English muffin, atop the avocado.
3. Bring a pot filled with water to a gentle boil.
4. Crack eggs into a separate container.
5. Using a spoon, swirl water in a circular motion to create a tornado.
6. Once the tornado is spinning, gently add the 1 egg to the middle so the white swirls around the center and it comes together as it cooks.
7. Cook for [q:2 1/2] to 3 minutes. Scoop out the poached egg with a slotted spoon.
8. Add eggs or tofu slices to English muffins. Spoon over roasted red pepper hollandaise. Top with chives.
9. Enjoy right away. This recipe makes 4 benedicts.

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!

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. 

1. In a high-speed blender, combine all ingredients. Blend on High until smooth and creamy.
2. Chill soup in the refrigerator for at least 2 hours. Serve chilled.