• 8 slices Ezekiel 4:9 Sprouted Grain Bread
• 16 oz Firm tofu ([q:1/4] inch slices)
• For 'bacon' marinade:
  • 2 Tbsp maple syrup
  • 1 Tbsp mustard
  • 1 tsp paprika
  • [q:1/4] tsp pepper
  • [q:1/4] cup soy sauce
• For Avocado Aioli:
  • 1 large avocado
  • 2 Tbsp tahini
  • 2 Tbsp lemon juice
  • 2 Tbsp olive Oil
  • [q:1/4] cup cilantro
• Lettuce
• Sliced tomatoes

• 1 handful of mixed herbs, preferably flat-leaf parsley, cilantro, and mint (thick stems removed)
• [q:1/2] avocado, pit removed and flesh scooped out
• 8–12 pickled jalapeño slices, drained
• 1 Tbsp capers, rinsed and drained
• 1 garlic clove, peeled (optional)
• [q:1/2] cup extra-virgin olive oil
• 2 Tbsp lime juice
• 1 tsp apple cider vinegar
• 1 tsp maple syrup
• [q:1/2] tsp sea salt

• 5 oz portobello mushrooms
• 2 Tbsp coconut or olive oil
• 2 tsp soy sauce
• 2 tsp maple syrup
• 1 tsp apple cider vinegar
• Sea salt
• 2 avocados, pits removed and flesh scooped out
• [q:1/2] can black beans, rinsed and drained
• 8 tortillas
• 1 lime, quartered
• 1 handful of parsley, leaves picked and finely chopped (optional)
• [q:1/2] cup grated Cheddar cheese
• 4 Tbsp plain unsweetened Greek yogurt
• Magic Green Sauce, optional (recipe follows)

• 2 Tbsp olive oil
• [q:1 1/2] Tbsp butter
• 3 ripe plantains, peeled and cut into L-inch slices
• 1 (14 oz) can pinto beans, drained
• 1 (14 oz) can kidney beans, drained
• 1 avocado
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 red onion, chopped
• [q:3 1/2] oz cherry tomatoes, halved
• [q:1/2] cup whole-kernel corn
• 2 tsp cilantro leaves, roughly chopped
• [q:3 1/2] oz baby leaf spinach
• 3 chilis, thinly sliced (any kind you like)

For the Dressing

• 3 Tbsp plain yogurt
• 2 Tbsp olive oil
• 1 lime, zest and juice
• 2 tsp cilantro leaves, roughly chopped
• 1 garlic clove, roughly chopped
• [q:1/2] tsp ground cumin
• [q:1/2] tsp cayenne pepper
• Pinch of sea salt

To Serve

• 2 tsp chili flakes (optional)

Salad

• 1 bunch kale, leaves torn into bite-size pieces (approximately 8 cups)
• [q:1/8] cup avocado oil
• 1 yellow bell pepper, seeded and sliced into strips
• [q:1/4] cup pumpkin seeds

Dressing

• 1 avocado
• [q:1/4] cup plain yogurt
• [q:1/4] cup lime juice
• 1 jalapeño pepper, chopped*
• [q:1/4] cup chopped cilantro
• Salt and freshly ground black pepper

• 2 ripe avocados
• Juice of [q:1/2] lemon
• 1 garlic clove, crushed
• Pinch crushed red pepper (chili) flakes
• Few dill sprigs, chopped, plus extra for garnish
• Sea salt and freshly ground black pepper
• 4 slices crusty bread
• [q:1/4] cucumber, diced
• 8 cherry or baby plum tomatoes, quartered or chopped
• 8 black olives, pitted and chopped
• 1 tsp capers, chopped
• 3 oz feta cheese, crumbled
• Fruity green olive oil, for drizzling

• 1 lb large shrimp
• [q:1/4] cup low-sodium chicken broth
• [q:1/2] tsp cornstarch
• [q:1/2] tsp chili powder
• Salt and freshly ground black pepper
• 2 Tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 2 tomatoes, cut into [q:1/2]-inch wedges
• 2 avocados, cut into [q:1/2]-inch wedges
• [q:1/2] cup cilantro, chopped
• 1 lime, sliced into 4 wedges

• Onion

  • 1 small red onion, thinly sliced 
  • Juice of 1 lime 
  • Pinch of kosher salt 

• Dressing 

  • [q:1/2] cup organic plain whole-milk kefir 
  • 1 medium avocado, pitted and peeled, divided
  • 2 Tbsp lemon juice 
  • 1 bunch fresh chives 
  • [q:1/2] cup loosely packed fresh tarragon leaves 
  • 1 bunch fresh parsley (1 inch of stems trimmed and discarded) 
  • 1 clove garlic, peeled 
  • Sea salt 
  • [q:1/4] cup extra-virgin olive oil 

• To Serve

  • 1 head frisée, roughly chopped 
  • 1 head green or red leaf lettuce, torn into small pieces 
  • 1 cup radishes, quartered