To Make Flatbreads

1. In a medium bowl, combine flour and water and mix until mixture has a dough-like texture. It will be sticky.
2. With floured hands, split dough into 4 equal parts and place on a well-floured surface, sprinkling additional flour on top of each piece of dough. With a rolling pin, roll out each piece into a flat disk. Add more flour to surface if needed to keep it from sticking. The dough should be about N-inch thick. The shape does not need to be perfect.
3. Preheat oven to 350°.
4. Heat a medium skillet over medium heat and add about [q:1/2] teaspoon of the oil. Add first flatbread and cook for 3 to 4 minutes per side, until lightly toasted and dough is cooked through. Cook remaining flatbreads, adding [q:1/2] teaspoon of oil to skillet each time. (You can make flatbreads ahead of time; they will keep for a few days in the fridge and 1 month in the freezer. Layer them between sheets of wax or parchment paper if you freeze them.)

To Assemble Pizzas

1. Place flatbreads on a baking sheet.
2. Add 1 to 2 tablespoons of pizza sauce to each. Top with mozzarella, tomatoes, basil, and a sprinkle of oregano and red pepper flakes.
3. Bake for 8 minutes and serve warm.

1. Preheat the oven to 425°F and line a rimmed sheet pan with foil.
2. In a small bowl, combine the melted ghee, za’atar, lemon juice and salt. Place the cauliflower, onion, garlic heads, halved lemons and chicken on the prepared sheet pan. Add the seasoning mixture and toss until evenly coated. Arrange everything into a single layer on the pan.
3. Bake for 40 to 45 minutes, then broil on high for 1 minute, or until the skin is crispy. Squeeze the roasted garlic cloves out of the heads and sprinkle over the chicken, then serve.

Meatballs

1. To make the meatballs, place the oats in a blender. Blend on high for 2 minutes, until the oats form a flour. Set the oat flour aside.
2. Spray a large skillet with the olive oil spray and set the skillet over medium heat. Add the onion and celery. Cook the vegetables for 2 to 3 minutes, until the onion is translucent.
3. While the onion and celery cook, place the beef, oats, coconut milk, coconut aminos, nutmeg, salt, black pepper and 1 teaspoon of the parsley in a large bowl. Add the onion and celery to the beef mixture and mix the ingredients together with your hands. Roll the meat mixture into 16 ([q:1 1/2] inch) balls.
4. Place the skillet over medium heat. Add the meatballs to the skillet and cook them for 7 minutes. Gently flip them over and cook them for another 7 minutes. Once the meatballs have browned, transfer them to a plate. Set the plate aside.

Gravy

1. To make the gravy, add the cornstarch to the skillet and whisk it together with the leftover fat from the meat until the mixture is bubbly, 2 to 3 minutes. Add the broth, coconut milk, coconut aminos and mustard. Increase the heat to medium-high and simmer the gravy for 5 minutes to thicken it.
2. Add the meatballs to the skillet and sprinkle with the remaining 1 teaspoon of parsley. Serve the meatballs immediately topped with the gravy.
3. Store leftovers in the refrigerator for up to 5 days or in the freezer for up to 30 days.

1. Mash pinto beans with a fork or potato masher in a bowl. Add cumin, garbanzo flour, and parsley.
2. Heat oil and sauté onion and garlic for 5 minutes, stirring frequently.
3. Add mushrooms and shoyu. Continue sautéing for another 3 to 4 minutes.
4. Add to pinto beans along with salt and pepper.

1. In a high-speed blender, purée parsley, cilantro, garlic, extravirgin olive oil, lemon juice, and salt and pepper to taste until smooth. Set aside.
2. Slice drained tofu into 12 slices. Lay slices on a rimmed baking sheet lined with a clean kitchen towel. Top tofu slices with another clean towel. Place another baking sheet on top. Set a heavy skillet on baking sheet to remove water from tofu. After 15 minutes, remove tofu and pat dry.
3. Brush tofu with 1 tablespoon of vegetable oil. Season to taste with salt and pepper. Lightly oil grill grates with additional vegetable oil.
4. Grill tofu slices 3 minutes per side, or until lightly charred. Remove tofu from grill. Brush with herb sauce. Serve remaining sauce on side.

For the Pesto

1. Bring a small pot of water to boil and cook sun-dried tomatoes for 3 to 4 minutes or until soft.
2. Remove tomatoes with a slotted ladle or spoon and transfer to a plate; reserve cooking water.
3. Drain and rinse sun-dried tomatoes under cold water, dry with paper towels, and transfer to a food processor or blender. Add 4 tablespoons of the cooking water, the 2 ounces of pistachios, the olive oil, and garlic. Purée until smooth. If pesto is too dry, add more cooking water.

For the Pasta

1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions, until al dente.
2. Drain spaghetti, divide among plates, and drizzle with a little oil.
3. Sprinkle with pesto, chopped pistachios, and a little pepper. Serve warm.

1. Cut eggplants and butternut squash into cubes.
2. Place a tagine* over medium heat and add a small splash of the olive oil and a pat of the butter. Add onion and garlic and sauté until soft. Add 1 teaspoon each of the cumin, ginger, and cinnamon.
3. Add eggplant and squash and continue cooking for another 10 minutes, stirring continuously to infuse vegetables with spices. Next, add tomatoes and chickpeas (and their juices), bouillon cube, 7 tablespoons of water, and 10 dried apricots. Season with salt and pepper, give it a good stir, and place lid on for 1 hour, or until thick and eggplant is cooked through. (Keep stirring during cooking time and add water if it needs it.)
4. Cook couscous according to package instructions. Once ready, fold in 2 tablespoons of chopped green olives.
5. When tagine is done, add lemon juice and zest. Add a dollop of yogurt for some creaminess, stir in a handful of chopped cilantro, and enjoy!

1. Clean and slice mushrooms and chop stems. Heat oil in a frying
2. pan (skillet) and add mushrooms. Sauté for a couple of minutes on each side, and then add soy sauce, maple syrup, and vinegar and season with salt. Sauté for another couple of minutes. Transfer to a plate and wipe pan clean.
3. Mash avocado flesh and beans separately with a fork and set aside. Heat frying pan without any oil and add one tortilla. Spread a quarter of avocado mash over it and scatter over a quarter of mashed beans and a quarter of the mushroom slices. Squeeze over some lime juice and scatter with parsley (if using) and cheese.
4. Spread a thin layer of yogurt over another tortilla and place it on top, yogurt-side down. Carefully flip whole tortilla and fry it on other side for a couple of minutes until cheese has melted. Slide it off to a cutting board and cut into smaller wedges.
5. Repeat with remaining ingredients and serve immediately with Magic Green Sauce, if using.