1. Prepare salad: preheat oven to 400°.
2. In a large bowl, mix maple syrup, oil, cinnamon, sumac, chili powder, and salt. Add carrots, onion, squash, and chickpeas. Toss until well coated. Transfer mixture to a baking sheet and bake for 20 minutes. After 20 minutes, add pumpkin seeds to pan and bake for an additional 5 minutes.
3. In the meantime, prepare dressing: in a small bowl, whisk together mustard, lemon juice, oil, and maple syrup.
4. In a large bowl, combine dressing and kale. Massage with your hands to soften kale. Combine with cooked rice, cranberries, apple, parsley, and baked carrot mixture.

1. Add chicory to a large serving bowl with kale, tomatoes, olives, avocado, and capers. Toss well to combine.
2. Drain tuna and flake it into salad. Season with pepper and stir again to combine.
3. Add basil to a small mixing bowl along with lemon juice and oil. Mix to combine and drizzle over salad. Let stand for 10 minutes before serving.

1. Whisk ingredients for dressing together.
2. Put greens into a bowl. Sprinkle with dressing. Add onion and blueberries. Toss gently to coat. Pile onto a serving plate. Sprinkle with avocado, warm smoked fish, and walnuts on top. Fork up gently.
3. Garnish with edible flowers, if desired.

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 half of the oil in a large skillet over a medium–high heat. Add garlic (if using), followed by mushrooms, and sauté for a couple of minutes on each side until mushrooms start to brown and crunch up. Add tamari and give everything a toss, and then push mushrooms to side of pan.
2. Add kale and spinach, if using, to other side of pan, along with remaining oil. Sauté undisturbed for about 1 minute until charred and crunchy, and then toss to sauté on other side. Season with salt and pepper and set aside.
3. In a small bowl, mix together dressing ingredients.
4. Divide tahini dressing between 2 bowls and swirl around so it covers sides of bowls. Add kale/spinach, and then top with mushroom shreds, avocado, if using, and a sprinkle of sesame seeds or za’atar.

1. In a food processor or high-speed blender, purée drained beans with 1 cup of the stock. Set aside.
2. In a large pot, heat oil over medium heat. Add onion and celery. Cook, stirring frequently, until celery is softened, about 5 minutes. Add garlic and basil and cook for 1 minute.
3. Add wheat berries, tomatoes and their juice, 2 cups of water, reserved puréed bean mixture, and remaining 3 cups of stock. Bring to a boil. Reduce heat to low. Cover and simmer until wheat berries are almost tender, about 1 hour.
4. Stir in kale. Cover and cook until kale and wheat berries are tender, about 15 minutes. Season to taste with salt and pepper.

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 350°F.
2. Add 3 slices of Ezekiel 4:9 Sprouted Whole Grain Bread into a food processor, along with 1 Tbsp fresh sage, 1 tsp of minced garlic, [q:1/2] tsp salt, and [q:1/2] tsp pepper. Pulse until breadcrumbs form. Add 1 tsp of olive oil and pulse to combine. Set aside until it is time to assemble.
3. Add 1 Tbsp olive oil to a sauté pan. Sauté [q:3/4] cup sliced shallots until translucent, then add 2 tsp of minced garlic and cook for an additional 2 to 3 minutes. Set aside.
4. In the meantime, drain 1 cup of soaked cashews and add to a blender with 1 cup water, [q:1/2] tsp dried sage, [q:1/4] tsp nutmeg, 1 Tbsp fresh thyme, 1 Tbsp fresh rosemary, 2 Tbsp nutritional yeast, 1 tsp salt, and 1 tsp pepper. Blend until smooth. Mix in the sautéed garlic and shallots. Set cashew cream aside.
5. Add the shaved brussels sprouts and chopped kale to a large bowl and mix in cashew cream. Add to a casserole dish. Top with the garlicky Ezekiel 4:9 breadcrumbs.
6. Bake in the oven at 350 for 35 minutes. Optional: set under the broiler for 1 to 2 minutes to get the breadcrumbs on top crispy and golden brown.

1. Place all vegetables, apple, sauerkraut and mint in a large mixing bowl.
2. Combine dressing ingredients in a small bowl and whisk. Pour over the vegetables and toss.
3. The salad is now ready to eat, but the flavor is better if the salad is allowed to sit for about an hour so the flavors blend.

1. Preheat oven to 395˚.
2. Toss beets and leeks in a medium bowl with 2 tablespoons of the oil, [q:1/4] teaspoon of the salt, the black pepper, and the Italian seasoning. Stir to coat well. Arrange beets and leeks on a rimmed baking sheet and roast for 35 to 45 minutes, until tender but still firm.
3. Meanwhile, toss kale in a small bowl with remaining 2 tablespoons oil and remaining [q:1/4] teaspoon salt. Spread on a baking sheet. Roast for 10 to 15 minutes, until crisp.
4. Heat a small sauté pan over medium heat. Add pistachios, stirring frequently until warmed through; don’t allow nuts to brown.
5. Whisk together dressing ingredients in a bowl. When ready to serve, place kale on a serving platter, drizzle dressing over and toss gently. Add beets and leeks and garnish with nuts and cheese, if using. Serve warm or at room temperature.