1. Preheat the oven to 400 degrees Fahrenheit.
2. Prick the eggplant with a fork then wrap in foil and roast for 45 to 50 minutes until it is soft to touch. Let cool.
3. Once the roasted eggplant has cooled, peel off the skin and add to a food processor along with [q:1/4] cup tahini, [q:1 1/2] Tbsp lemon juice, 1 Tbsp olive oil, 2 cloves of garlic, [q:1/4] tsp pepper, and [q:1/4] tsp salt. Process until smooth, then set aside.
4. Increase the oven heat to 425 degrees Fahrenheit.
5. Add the cauliflower florets to a large bowl. Drizzle over 1 Tbsp olive oil, 1 Tbsp za'atar seasoning, [q:1/2] tsp smoked paprika, and [q:1/4] tsp pepper. If your za'atar blend doesn't contain salt, then add [q:1/4] tsp here. Toss to coat evenly, then add to a foil-lined baking sheet.
6. Roast the cauliflower for 20 minutes or until browned and cooked through.
7. Cut each Ezekiel 4:9 Whole Grain Pocket Bread in half and open to allow room for the filling.
8. Assemble the pita sandwiches by starting with a spoonful of baba ghanoush, then adding the roasted cauliflower, tomatoes, cucumber, fresh parsley, and sliced red onion to taste.
9. Enjoy! This recipe makes 4 sandwiches.

• 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!

For the Chipotle Mayo

1. Grab a small mixing bowl and whisk together 2 tbs vegan mayo and 1 tsp of adobo sauce from chipotles in adobo.
2. Season with [q:1/4] tsp salt and [q:1/4] tsp pepper and refrigerate until it is time to make the sandwich.

For the Melt

1. Heat a large pan over medium heat.
2. Spread the outside of each slice of Ezekiel 4:9 Sprouted Grain Sesame Bread with 1 tbs plant-based butter then place butter-sides down in the pan.
3. Add 2 slices of gouda to each piece of bread 4 total, as well as half of a sliced avocado.
4. Once cheese is melty and bread is golden brown, add [q:1/8] cup sliced red onion, [q:1/4] cup arugula, and a drizzle of chipotle mayo to one side of the bread, then top with the other toasted piece. Press down on the sandwich using a spatula and flip over to toast for an additional 30 seconds.
5. Take off heat, slice in half, then serve. 

Tofu "Egg" Salad

1. Take a block of firm tofu and press with paper towels or a tofu press to drain out excess water. Cut into cubes. Grab a large mixing bowl and mash the cubed tofu into small bite-sized pieces.
2. Combine the crumbled tofu with diced celery, chopped green onion, Greek yogurt or vegan mayo, Dijon mustard, dried dill, turmeric, nutritional yeast, black pepper, and optional black salt or sea salt.*
3. Mix together well and set aside until time to assemble.

Sandwich

1. Heat a pan over medium heat. Spread 1 tsp plant-based butter on each English muffin half. Place them in a pan cut-side down, toasting until crispy.
2. Layer the toasted English muffin halves with arugula, a slice of tomato, and a few spoonfuls of the tofu "egg" salad.
3. Add the top English muffin half and enjoy!

1. Using a large mixing bowl, combine kale, carrots, chopped green onions, jalapeno, vegan mayo, lime juice. Mix thoroughly and refrigerate until time to assemble.
2. Clean your mushrooms and shred them using two forks or your hands in long strands similar to pulled pork.
3. Heat a sauté pan over medium heat. Add olive oil and the pulled mushrooms. Season with sea salt, pepper, garlic powder, and smoked paprika. Cook, stirring consistently until mushrooms are softened and browned and the liquid is evaporated.
4. Add BBQ sauce to the pan and cook for an additional 3 to 5 minutes until the mixture is thick and the sauce has lightly caramelized the mushrooms.
5. Toast the burger buns. Top with the BBQ pulled mushroom mixture and a scoop of spicy kale slaw. Add the top bun and enjoy!

1. Whip together mascarpone cheese with 1 Tbsp of maple syrup. Refrigerate until it is time to craft the sandwich.
2. Preheat your oven to 375° Fahrenheit.
3. In a bowl, mix walnuts, ground cinnamon, melted coconut oil, and 1 cup maple syrup. Spread out on a parchment paper-lined baking sheet and bake until golden and fragrant, about 15 minutes. Let cool while you prep the rest of the panini.
4. Core and slice the red and green apples right before you build your panini. Layer the sweet mascarpone cheese on the bottom slice of bread and stack with apple slices and toasted cinnamon walnuts. Spread the sweet mascarpone on the inside of the top slice and assemble the sandwich.
5. Add an optional swipe of coconut oil to either side of your sandwich and place on a grill pan or a panini press until the outsides are golden brown and crisp.
6. Slice in half and enjoy!

1. Place a cheese slice on the 2 bottom halves of the English muffins. Lightly toast all 4 muffin halves.
2. Heat [q:1/2] teaspoon of the oil in a medium skillet over medium heat. Add the Canadian bacon and cook, turning a couple times.
3. While the bacon is cooking, in a small skillet, heat the remaining [q:1/2] teaspoon oil and the butter over medium heat and make scrambled eggs. Season with the salt and pepper.
4. On each toasted muffin bottom half with cheese, put half of the scrambled eggs, bacon slice(s), spinach, tomato, and alfalfa sprouts. Top with the other muffin halves.

1. Make a large batch of fruit snacks ahead of time and keep them in the refrigerator.
2. Hard-boil the egg, cut the vegetable sticks, and cube the cheese the night before.
3. In the morning, make the cut-out sandwiches.

Green Goddess Dipping Sauce

1. Add soaked cashews and 1 cup water to a blender and blend to create a cashew cream.
2. Add fresh herbs (saving 1 tbs fresh parsley for the herb oil), lime juice, avocado, salt and pepper then blend again.
3. Set aside to chill while you make the sandwich.

Grilled Cheese Sandwich

1. In a small bowl, mix [q:1/3] cup olive oil with 1 clove of minced garlic, 1 tbsp chopped fresh parsley, 1 tbsp vegan parmesan, and [q:1/4] tsp of sea salt and pepper. Set garlic-herb mixture aside.
2. Chop and lightly sauté red onion and spinach in 2 Tbsp olive oil until wilted. Add 2 tbs vegan parmesan and the marinated artichokes. Mix, then season with salt and pepper. Set aside in small bowl for easy assembly.
3. Add 1 tsp olive oil to pan over medium heat. Brush garlic herb mixture on both slices of bread.
4. Place bread garlic-herb side down into pan and assemble the sandwich with spinach and artichoke mixture, jalapeño slices, and vegan cheeses. Add top piece of bread, garlic-herb side facing outward.
5. Toast on one side until golden brown, then flip and toast until cheese is melted and the other side is golden brown and crispy.

Serving

1. Slice grilled cheese and stack on plate, serve dipping sauce on the side. Enjoy!

1. Mushroom Po’ Boy Sandwiches

   1. Clean the mushrooms with a damp paper towel and remove the stems.
   2. Place the Vegenaise in a small bowl and whisk in the almond milk until smooth.
   3. Whisk together the flour, salt, cayenne, garlic powder, onion powder, black pepper, and paprika in a medium bowl until incorporated. Position this bowl next to the Vegenaise bowl.
   4. Coat the mushrooms in the Vegenaise mixture, then switch hands and dredge in the flour mixture. Place the dredged mushrooms on a baking sheet and set aside.
   5. Heat the oil in a large, heavy-​bottomed pot or cast-​iron skillet over medium-​high heat. When the oil is hot (350°F), use a slotted metal spoon to fry the mushrooms in batches. Cook until golden brown and crunchy. Transfer to a paper towel–​lined wire rack to cool slightly and absorb any excess oil.
   6. Toast the French rolls and assemble the sandwiches with a generous smear of Cajun Sauce, tomatoes, cabbage, and crispy mushrooms. Serve hot.

2. Cajun Sauce

   1. Whisk together all the ingredients in a small bowl.