1. Place Cocoa Edensoy, agar flakes, and sea salt in a small saucepan and bring to a boil while stirring frequently.
2. Reduce the heat to medium-low and simmer 5 minutes to dissolve the agar.
3. Turn off the heat and add the chocolate chips, stirring until dissolved.
4. Place in a blender and pulse several times to dissolve any remaining agar and chocolate chips.
5. Place back in the saucepan and let cool to room temperature.
6. When the liquid is room temperature, place the aquafaba in a bowl and whip to the consistency of whipped cream with a stand or hand mixer.
7. Combine the foamed aquafaba with the soymilk and mix until thoroughly blended.
8. Pour into dessert cups and refrigerate two to four hours or overnight.
9. Remove from the refrigerator and garnish with fresh berries or other fruit, and chocolate chips or grated chocolate.

Crispy Chickpeas

1. Preheat oven to 400 degrees Fahrenheit.
2. Pat chickpeas dry and add to a baking sheet. Drizzle 1 tbs olive oil over the chickpeas and shake to coat. Add [q:1/2] tsp sea salt, [q:1/4] tsp black pepper, [q:1/2] tsp garlic powder, [q:1/2] tsp onion powder, 1 tsp paprika, and [q:1/4] tsp cayenne to the chickpeas and mix again so the spices are distributed evenly.
3. Roast in oven until crispy, about 30 min, shaking frequently. Set aside until time for assembly.

Vegan Caesar Dressing

1. Using a medium-sized bowl, combine 2 cloves of roasted garlic, 2 Tbsp capers, [q:1/2] cup olive oil, [q:1/4] cup vegan mayonnaise, 2 tsp Dijon mustard, and 2 Tbsp lemon juice. Whisk to combine. Salt and pepper to taste. Set aside until time for assembly.

Assembly

1. To assemble, toss chopped romaine and kale with a few spoonfuls of dressing in a bowl. Add the dressed greens to a piece of pocket bread, top with the crispy chickpeas and enjoy!

1. Preheat oven to 425°.
2. Toss sweet potatoes with 1 tablespoon of the oil and season with salt and pepper. Place in a roasting pan and roast until tender, approximately 30 minutes.
3. Meanwhile, heat remaining tablespoon of oil in a large pan set over medium heat. Add garlic, ginger, and curry powder and sauté for one minute. Add drained chickpeas, tomatoes and their juices, and stock. Simmer mixture over medium-low heat for 15 minutes.
4. Add roasted sweet potatoes, coconut milk, and spinach. Simmer for 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve curry on its own or over brown rice.

1. Heat the 2 teaspoons of olive oil in a cast iron skillet over medium heat. Add onion and sauté for 3 minutes. Add in celery, bell pepper, parsley, and garlic, and sauté for 2 minutes. Add curry powder, cumin, cayenne, and a pinch of sea salt and pepper, if desired, and remove from heat.
2. Purée chickpeas in a food processor or blender, adding a little water, if necessary. Pulse until you have a coarse purée. Add chickpeas to a bowl. Add in vegetable mixture, egg, and breadcrumbs and mix well. Adjust seasonings with additional salt and pepper, if desired.
3. Form mixture into 4 patties. Heat cast iron skillet over medium-high heat. Add the 1 tablespoon of olive oil. Add patties and brown on both sides for about 5 to 6 minutes per side.
4. Add patties to toasted buns and top with tomato slices, lettuce leaves, and mango chutney. Serve alongside Cucumber and Vinegar Salad.

1. Add beans, tahini, oil, water, lemon juice to taste, garlic, spices, and salt and pepper to taste in the bowl of a food processor or container of a high-speed blender.
2. Process until smooth and creamy, pausing, if necessary, to scrape down the sides with a spatula.
3. Transfer mixture to a storage container. Chill until ready to serve.

1. Place the garlic, scallions, onion, parsley, 1 tablespoon of olive oil, sea salt and pepper in a food processor. Process until the mixture is finely chopped.
2. Add the garbanzo beans and mashed potatoes. Process until smooth.
3. The mixture should be stiff. If too stiff, add a small amount of the reserved garbanzo cooking liquid.
4. Form the mixture into 8 patties approximately 2 inches across.
5. Place remaining oil in a cast iron skillet and heat up.
6. Place the patties in the skillet and reduce the flame to medium-low.
7. Cook until golden brown, flip over and cook the other side until golden brown. Approximately 5 to 7 minutes per side.
8. Place the patties on a serving platter and serve.

1. Combine salad ingredients in a large bowl. Whisk dressing ingredients together in a small bowl. 
2. Pour dressing over salad. Toss to blend.