1. Toast the bread to your desired crispiness.
2. Spread hummus evenly on both slices.
3. Layer on the veggies:
   • cucumber
   • tomato
   • roasted red peppers
   • shredded carrots
   • purple cabbage
   • red onion
   • leafy greens
4. Sprinkle with sunflower seeds.
5. Season it up with oregano, salt, and black pepper.
6. Drizzle with olive oil and lemon juice.
7. Close, cut in half, and enjoy.

1. Soak the urad dal and rajmah together in ample boiled, hot water for at least 1 hour or in room temperature water for 6 hours to overnight. Drain and discard the water.
2. Place the inner pot in your Instant Pot. Select the SAUTE setting and adjust to MORE. When the indicator flashes HOT, add the ghee. Once the ghee is hot, add the hing, cumin seeds, turmeric, cinnamon, and cassia or bay leaves. Stir and cook for 1 minute until the seeds turn reddish brown. Because the oil pools to the sides, push the spices into the oil along the border of the inner pot so they can cook fully.
3. Add the fenugreek seeds. Stir and cook for 30 seconds. Be careful not to overcook, as these seeds get bitter quickly.
4. Add the onions. Stir and cook for 3 minutes.
5. Add the ginger, garlic, and fresh chiles. Stir and cook for 1 minute.
6. Press CANCEL. Add the tomato paste, garam masala, ground cumin, coriander, red chile powder, cardamom, kasoori methi, salt, urad dal/rajmah, and cooking water. Stir.
7. Lock the lid into place and make sure the pressure release valve is set to the sealing position (upwards). Press the PRESSURE COOK button and then press the PRESSURE LEVEL button until the panel reads HIGH. Adjust the cook time to 40 minutes.
8. Once the cooking is complete, release the pressure naturally for 10 minutes. Then manually release the remaining pressure, press CANCEL, and remove the lid. Remove and discard the cinnamon stick and cassia or bay leaves or leave them in for flavor and eat around them. All the other spices are edible. Gently fold in the cream and stir. Serve with basmati rice or Indian bread like roti or naan.

1. Cut bell peppers into thin strips. Chop scallions. Transfer bell peppers and scallions to a large bowl.
2. Thinly slice cabbage and then roughly chop into bite-size pieces. Add to bowl.
3. In a small bowl, whisk together vinegar, mayonnaise, mustard, sugar (if using), celery seeds, and salt and pepper to taste.
4. Add vinegar mixture to vegetables in large bowl. Toss to coat.
5. Chill until ready to serve.

1. Cook Southwest Meatless Crumbles with oil and water according to package directions. Crumbles can be used on salad warm or chilled after cooking.
2. Blend avocado, cilantro, garlic, lime juice, honey, cumin, smoked paprika, salt and olive oil until smooth. Chill until needed.
3. Assemble the salad: romaine lettuce, cabbage, corn, bell pepper, tomato, cheese and Southwest Meatless Crumbles. Drizzle with salad dressing and top with tortilla strips.

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.

Roasted Red Pepper Hollandaise

1. Using a blender or food processor, blend together 2 egg yolks or 3 oz silken tofu, [q:1/3] tsp lemon juice, 1 tsp Dijon mustard, [q:1/3] cup Greek yogurt, and [q:1/3] cup roasted red peppers. Blend until smooth, then season with [q:1/2] tsp sea salt.
2. Set aside until it's time to plate.

Veggie Benedict

1. Toast two halves of an Ezekiel 4:9 Sprouted Grain Flax English Muffins. Set on plate. Top with avocado slices.
2. Drizzle 1 tsp olive oil in a sauté pan over low heat and add 2 cups chopped spinach, just cooking through lightly until wilted. Season with [q:1/2] tsp salt and [q:1/2] tsp pepper and add to each half of the toasted English muffin, atop the avocado.
3. Bring a pot filled with water to a gentle boil.
4. Crack eggs into a separate container.
5. Using a spoon, swirl water in a circular motion to create a tornado.
6. Once the tornado is spinning, gently add the 1 egg to the middle so the white swirls around the center and it comes together as it cooks.
7. Cook for [q:2 1/2] to 3 minutes. Scoop out the poached egg with a slotted spoon.
8. Add eggs or tofu slices to English muffins. Spoon over roasted red pepper hollandaise. Top with chives.
9. Enjoy right away. This recipe makes 4 benedicts.

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.

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.

1. Whisk oil, vinegar, shallot, garlic, chili, parsley, oregano, and salt together thoroughly in a small bowl.
2. Serve over seafood, vegetables, potatoes, rice, or grilled meats.

• Heat oil in large skillet or stock pot that has a lid, brown onions, turkey, and garlic.
• Add vegetables, spices, wine, and tomato paste. Stir often and use lid to help steam ingredients. Simmer until everything is soft, about 45 minutes. Serve with grated Parmesan cheese.