1. In a large bowl, toss eggplant with the [q:1 1/2] teaspoons of salt. Let sit for about 30 minutes, and then use a paper towel to wipe off salt and pat dry.
2. In a large saucepan, heat [q:1 1/2] tablespoons of the oil over medium heat. Add eggplant and cook, stirring occasionally, until golden and tender, about 15 minutes. Use a slotted spoon to transfer eggplant to a plate.
3. Heat 2 tablespoons of the oil in the same pan. Add leek and cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. Add half of the garlic, the pepper flakes, and bundle of basil. Cook, stirring, until fragrant, about 1 minute. Add bell pepper and cook, stirring occasionally, until softened, 3 to 5 minutes.
4. Add squash and tomatoes and continue to cook, stirring occasionally, until flavors meld and bell pepper and squash are soft (but not falling apart), about 10 minutes more.
5. Return eggplant to pot and cook for another minute to warm through. Carefully remove bundle of basil, squeeze out any liquid back into ratatouille, and discard basil bundle. Stir in remaining garlic. Taste and add salt and pepper as desired.
6. Meanwhile, in a grill pan or a large skillet, heat remaining 1 tablespoon of oil over medium heat. Working in batches, add bread slices in a single layer and cook until golden and crisp, about 30 seconds per side. Repeat with remaining bread slices, adding more oil to skillet as needed.
7. To serve, spoon ratatouille over toasts. Drizzle with some oil and sprinkle on basil leaves.

• 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!

1. Preheat oven to 350°. Grease 9 of the muffin cups in a muffin pan.
2. In a large bowl, combine coconut flour, cocoa powder, salt, and baking soda.
3. In a medium bowl, whisk together eggs, oil, honey, and vanilla extract. Mix wet ingredients into dry ingredients until fully incorporated. Gently fold in raspberries.
4. Scoop approximately [q:1/4] cup of batter into each greased muffin cup.
5. Bake approximately 20 minutes, until a cake tester inserted into center of muffin comes out clean. Cool muffins in pan for [q:1/2] hour.

1. Heat milk in a medium saucepan over medium heat until warm, about 3 minutes.
2. Stir in soaked and drained quinoa and a pinch of salt. Decrease heat to medium low, cover, and cook until most of liquid has been absorbed, about 30 minutes.
3. Remove from heat. Stir in maple syrup and cranberries.

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.

Tacos

1. Preheat your oven to 425 degrees Fahrenheit.
2. Grab a baking sheet and add 2 whole poblano peppers, 1 cup sliced red onion, and 2 cups of cubed butternut squash in sections. Drizzle 2 tbs olive oil over all your vegetables.
3. To the butternut squash and red onion, sprinkle 1 tsp chili powder, 1 tsp smoked paprika, [q:1/2] tsp cumin, 1 tsp onion powder, and toss to coat thoroughly. Add 1 smashed garlic clove to the tray as well. Season everything with salt and pepper.
4. Roast for 20 to 30 minutes, tossing the veg and flipping the peppers halfway through.
5. Once veggies come out of the oven, transfer poblano peppers to a bowl and cover with plastic wrap to let steam for 10-15 min to loosen the outer skin.
6. Once 15 minutes are up, peel, seed, and de-stem the poblano peppers, then cut them into [q:1/4]-inch strips.
7. Mix the chopped roasted poblano peppers with the rest of the veggies, salt to taste, and set aside until time for assembly.

Vegan Queso

1. Soak 2 cups of raw cashews in water overnight.
2. The next day, drain cashews, discarding the water, and adding the cashews to blender. Add [q:3/4] cup nutritional yeast, all the dried spices, and 3 tbs lemon juice.
3. Add 3 cups of water and blend all the ingredients until smooth.
4. Pour the cheese sauce mixture into a medium saucepan. Add remaining 1 cup of cold water and stir until combined.
5. Simmer on low heat for 7 minutes. Salt to taste and serve immediately with tacos.

To Serve

1. Warm the Ezekiel 4:9 Taco Size Whole Grain Tortillas over an open flame on a gas burner or in a pan on the stove.
2. Add your roasted poblanos, roasted butternut squash, and red onion. Drizzle with vegan queso.

1. Preheat the oven to 350°F. Prepare muffin tin by spraying well with cooking spray or line the tins with paper; set aside.
2. In a blender or food processor add all ingredients (except the chocolate chips) and blend until smooth.
3. Fold in mini chocolate chips to the mixture.
4. Fill each muffin cup [q:3/4] full with the muffin mixture.
5. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Best if enjoyed after 5 days or store in the freezer for up to 3 months. 

1. Preheat oven to 325°.
2. Line a rimmed baking sheet with unbleached parchment paper. Lightly brush paper with a small amount of oil. Set baking sheet aside.
3. Whisk the [q:1/2] cup of oil, the maple syrup, coconut sugar, cocoa powder, vanilla, and salt together in a large bowl. Add oats and almonds until well combined.
4. Transfer mixture to prepared sheet, spreading it across surface in an even layer. Press mixture down firmly with a stiff metal spatula until it’s compact.
5. Bake for 35 to 40 minutes. Granola will be firm and fragrant.
6. Allow granola to cool on baking sheet for 1 hour. Break granola into pieces. Stir in chocolate and cherries. Store in an airtight container at room temperature for up to 2 weeks.

1. Spray an 8-inch square pan with cooking spray and line with parchment.
2. Grab a microwave-safe bowl and warm up almond butter, coconut oil, and maple syrup until it is melted and pourable, stirring every 10 to 15 seconds.
3. In a large mixing bowl, combine the cereal with the almond butter mixture. Mix well, then press this layer down into the pan.
4. Melt 1 cup dark chocolate using a double boiler method or the microwave. Pour on top of the almond butter cereal layer, reserving about [q:1/4] cup for a drizzle on top.
5. Sprinkle over marshmallows, pressing down gently to ensure they stick to the almond butter cereal layer.
6. Finish with the remaining [q:1/4] cup melted dark chocolate, drizzling on top.
7. Refrigerate until it is set, at least 30 minutes.
8. Slice into bars, and enjoy!

1. Combine 2 tablespoons of the oil, 1 teaspoon of the sesame oil, and the scallops in a medium bowl. Toss to coat. Marinate in the fridge for 30 minutes.
2. Whisk balsamic vinegar, soy sauce, shallot, garlic, ginger, remaining teaspoon of sesame oil, 5 tablespoons of the oil, and salt and pepper to taste. Set dressing aside.
3. Heat grill to medium-high. Brush asparagus with remaining tablespoon of oil. Sprinkle with salt and pepper. 
4. Grill asparagus and scallops, turning occasionally, until asparagus is brown and crisp-tender and scallops are just opaque in center, about 5 minutes. 
5. Divide salad greens, asparagus, and scallops between 4 plates. Drizzle each portion with balsamic dressing.