1. Preheat oven to 400 degrees.
2. Slice baguette into 24 slices and brush both sides of each slice with olive oil. Place on a large baking sheet and bake for 10 to 12 minutes, until golden brown.
3. In a small mixing bowl, using a stand or hand-held electric mixer, beat together goat cheese, honey and vanilla extract until smooth and creamy.
4. In a separate bowl, stir together strawberries and mint.
5. Spread 1 to 2 tablespoons goat cheese mixture onto each slice of bread, then top with strawberry mixture. Drizzle with balsamic glaze and season with salt and pepper to taste.

1. In a food processor, combine 1 cup of soaked raw cashews, [q:1/2] cup of nutritional yeast, 2 tablespoons of lemon juice, [q:1/4] teaspoon of garlic powder, [q:1/2] teaspoon of sea salt, [q:1/4] teaspoon of black pepper, and [q:1/3] cup of water.
2. Blend until a smooth and spreadable consistency is reached. Refrigerate the cashew cheese spread until it is time for assembly.
3. Heat a sauté pan over medium heat and drizzle in 1 tablespoon of olive oil.
4. Add 1 cup of mixed mushrooms, tossing to coat in oil, and sauté for 3 to 5 minutes.
5. Add 1 teaspoon of minced garlic to the pan and cook for an additional 3 minutes, tossing constantly so the garlic doesn't burn.
6. Season the mushrooms with [q:1/2] teaspoon of salt and [q:1/4] teaspoon of black pepper, then set them aside.
7. Wipe out the pan and reheat it over medium heat. Add in the remaining 1 tablespoon of olive oil, then add 2 cups of curly kale with stems removed.
8. Sauté the kale until the greens are wilted, and season with [q:1/2] teaspoon of salt and [q:1/4] teaspoon of black pepper. Set the sautéed kale aside.
9. Wipe out the pan and dry toast 2 slices of Ezekiel 4:9 bread until browned on both sides.
10. Top each toasted bread slice with the cashew cheese spread. Add the sautéed kale on top of the cashew cheese spread. Finish by adding the sautéed mushrooms on top of the kale.

1. Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add onion, mushrooms, [q:1/2] teaspoon of the salt, and [q:1/4] teaspoon of the pepper. Cover and cook, stirring occasionally, until mushrooms have released their moisture, 8 to 10 minutes. Uncover and continue to cook, stirring occasionally, until liquid has evaporated and mushrooms are well browned, 8 to 10 minutes.
2. Stir in two-thirds of the garlic, the coriander, and pepper flakes. Cook until fragrant, about 30 seconds. Add chard, cover, and cook until wilted but still bright green, 1 to 2 minutes. Uncover and cook, stirring often, until liquid evaporates, 4 to 6 minutes. Off heat, stir in 1 teaspoon of the lime juice. Let mixture cool slightly, and then stir in Monterey Jack.
3. Lay tortillas on a counter. Spread vegetable filling over half of each tortilla, leaving a [q:1/2]-inch border around edge. Fold other half of tortilla over top and press firmly to compact.
4. Whisk 3 tablespoons of the oil, remaining 1 tablespoon of the lime juice, remaining [q:1/4] teaspoon salt, remaining [q:1/4] teaspoon pepper, and remaining garlic together in a medium bowl. Add avocados and gently toss to coat. Transfer avocado mixture to a serving platter. Top with radishes and cilantro.
5. Heat 2 tablespoons of the oil in now-empty skillet over medium heat until shimmering. Place 2 folded quesadillas in skillet and cook until browned and cheese has melted, about 2 minutes per side. Transfer to a cutting board. Repeat with remaining 1 tablespoon of oil and remaining 2 quesadillas; transfer to cutting board. Cut into wedges and serve with avocado salad.

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. 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. In a large pot, add almond milk, broth, vegan butter and broccoli. Bring to a boil and cook for 15 to 20 minutes, until broccoli is tender.
2. In a separate bowl, whisk cheddar sauce packet into water, stir until dissolved.
3. Add sauce packet/water mixture to pot and simmer 5 minutes.
4. Let cool 5 minutes, then serve.

1. Preheat oven to 425°.
2. Toss squash cubes and onion slices with the 1 tablespoon of oil. Season with salt and pepper. Place vegetables on a baking sheet. Roast for 15 minutes, or until slightly softened.
3. Roll dough out according to package instructions and shape into 4 (6-inch) crusts.
4. Place crusts onto 2 greased baking sheets. Brush each crust with a small amount of the oil. Divide vegetable mixture between crusts. Top each crust with equal amounts of mozzarella cubes. Bake 8 to 10 minutes, or until crusts are golden brown.
5. Garnish each pizza with equal amounts of crushed red pepper and thyme.

1. Cranberry Goat Cheese

   1. Start by making the cranberry sauce. Grab a medium sized saucepan and add [q:1/4] to [q:1/3] cup of coconut sugar (depending on how sweet you want it) and [q:1/2] cup of orange juice and stir until dissolved.
   2. Once sugar is dissolved, stir in the cranberries and cook until they start to pop and thicken the sauce, about 10 minutes. and cook over medium heat.
   3. Remove heat and add the cranberry sauce to a bowl to cool. Add 2 tsp of orange zest, stir and set aside.
   4. While the cranberry sauce is cooling down, soften 10 oz of goat cheese to room temperature and use a fork to break it up into a spreadable consistency in a medium mixing bowl.
   5. Once the cranberry sauce has cooled down and is now thickened, spoon about 2 Tbsp over the softened goat cheese in dollops and gently swirl in the cranberry sauce, being careful not to overmix.
   6. Refrigerate immediately until set.

2. Tortilla Cups

   1. Preheat oven to 375 degrees.
   2. Using a small bowl, place it upside down over the tortillas, and cut out 3 circles per tortilla with a knife.
   3. Grease up a mini muffin tin using 2 tsp coconut oil and a paper towel. Place each tortilla circle into the mini muffin tin to create a cup. Spoon an additional 2 tsp coconut oil on top to help crisping.
   4. Bake at 375 for 10 minutes or until crisp and lightly brown. Let cool.

3. Assemble and Serve

   1. Using a spoon or a cookie scooper, scoop out a dollop of the cranberry goat cheese mixture into the tortilla cups. Top with extra cranberry sauce if desired.
   2. Top with a sprig of rosemary on each tortilla cup, place on a holiday platter, and enjoy!

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.