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. Place the rice in two bowls.
2. Sprinkle equal amounts of all remaining ingredients over rice.
3. Serve with Eden Shoyu Soy Sauce, Eden Shake, or Eden Gomasio.

1. Cook soba as package directs. When done, rinse under cold water and drain.
2. Place in a mixing bowl with the blanched vegetables and marinated tofu.
3. Prepare the dressing by mixing all ingredients together in a glass jar and shaking vigorously.
4. Pour over the soba and vegetables several minutes before serving. Toss frequently to evenly mix.

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. Place beans, water, and light olive oil in an Instant Pot. Close lid, set steam release to Sealing, and press the Bean button and cook for the default time of 30 minutes. When the timer beeps, let pressure release naturally, about 20 minutes. Open lid and drain beans. Cool to room temperature. 
2. Transfer cooled beans to a large bowl. Add celery, onion, bell pepper, cilantro, and parsley. Mix well. 
3. In a small bowl, whisk together extra-virgin olive oil, vinegar, honey, black pepper, and salt. Pour dressing over bean mixture and toss to coat. Refrigerate for 4 hours before serving. 

1. Place a baking sheet in the oven. Preheat oven to 425°.
2. Peel carrots and then halve lengthwise. Cut into [q:2 1/2] by [q:1/2] inch long strips. Toss with avocado oil. Spread carrots on hot pan and roast until lightly brown and tender, approximately 13 to 15 minutes.
3. While carrots are roasting, toast walnuts in a small, dry skillet over medium-high heat. Stir frequently, until walnuts are toasted, about 5 minutes. Set walnuts aside to cool.
4. Whisk extra-virgin olive oil, vinegar, honey, mustard, and shallot together in a small bowl.
5. In a large bowl, toss spinach, roasted carrots, chives, and dressing. Divide mixture among 6 plates. Top each plate with equal amounts of toasted walnuts and goat cheese. Serve.

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.

1. To make Sweet Potato Salad: Add sweet potatoes, onion, bell peppers, and cilantro to a 6-quart slow cooker and give vegetables a quick stir to combine. Mix chili powder, garlic powder, paprika, salt, and chipotle powder in a small dish.
2. Drizzle oil over vegetables and then sprinkle spice mixture over them. Stir well until vegetables are evenly coated and then cover slow cooker.
3. Cook on High for 2 hours or on Low for 3 to 3K hours, or until sweet potatoes are fork-tender but not mushy. Stir in kale during last 30 minutes of cooking.
4. To make Lime Vinaigrette: Combine oil, lime juice, cilantro, vinegar, sugar, garlic powder, salt, ground coriander, and black pepper in a small bowl or jar, or a salad dressing container if you’re doubling ingredients. Shake to combine. Store extra vinaigrette in refrigerator for up to 7 days.
5. Remove vegetables from slow cooker. Chill for 30 minutes to 1 hour before combining with lime vinaigrette if you’re serving the salad cold, or combine immediately if serving warm.

1. Preheat oven to 400°. Place cubed squash on a baking sheet, and drizzle 1 teaspoon of the oil over. Add whole garlic cloves, turmeric, salt, and pepper. Toss to evenly coat
2. squash with oil and spices. Spread squash evenly around pan and roast for 30 to 40 minutes until fork tender.
3. While squash is roasting, heat 1 teaspoon of the oil in a small skillet over medium-high heat. Add walnuts and cook, stirring occasionally, until they are just golden brown, 2 to 3 minutes. Set aside.
4. Prepare kale by slicing it into thin strips. Add 2 tablespoons of the lemon juice and a pinch of sea salt and massage into kale to wilt. Set aside. (NOTE: If you are prepping this recipe the day ahead, only add lemon and massage kale the day it’s served.)
5. When squash and garlic are done roasting, remove garlic pieces and add them to a medium bowl or food processor. Add remaining oil, remaining lemon juice, apple cider vinegar, maple syrup, mustard, and shallot. Whisk or pulse until smooth.
6. In a large mixing bowl, combine kale with about of the dressing. Toss until kale is lightly coated. Add more dressing to taste. (Reserve any leftover dressing for another use.)
7. Add roasted squash and pomegranate seeds to kale. Toss to combine. Transfer to a serving bowl. Top with toasted walnuts.

1. Heat oil and butter in a skillet over medium heat. When butter starts to smell a little nutty, add plantain slices in a single layer (you may need to do this in two batches). Leave them to froth and foam for about 3 minutes; give skillet a shake to dislodge them and then flip them over to cook them on the other side. You want them to be golden brown with lovely caramelized edges. Once they’re cooked, transfer to paper towels to drain off excess oil and butter.
2. While plantain slices are frying, put pinto and kidney beans into a large mixing bowl. Halve avocado, remove pit, chop flesh, and add it to bowl, along with peppers, onion, tomatoes, corn, and cilantro. Mix everything together well.
3. Place all ingredients for dressing into a food processor and blitz. Add half of dressing to mixing bowl and toss everything together. Lay spinach leaves on a serving dish and top with bean mix. Place fried plantain slices on top. Finish dish with sliced chilis and chili flakes, if using. Serve with remaining dressing on the side.