Vegetables

1. Halve zucchini, squash, and romaine lengthwise. Cut tomatoes, eggplant, and onions into 1-inch thick slices. Brush the cut side of the romaine with olive oil. Brush the other vegetables with oil on both sides. Season to taste with salt and pepper. Set aside.
2. Prepare a hot fire in your grill.
3. Grill eggplant and onions for 3 to 4 minutes per side, turning once, until charred on both sides.
4. Place zucchini, squash, and romaine cut side down on the grill. Grill for about 4 minutes, until the cut side is charred and has nice grill marks.
5. Grill tomatoes on one side for 3 to 4 minutes, until charred.
6. Arrange vegetables on a platter and drizzle with chimichurri.

Chimichurri

1. In a bowl, combine the garlic, olive oil, vinegar, parsley, oregano, hot pepper flakes, salt, and black pepper.
2. Cover and let stand at room temperature for 1 day. (If you don’t have time to let the chimichurri stand for a day, transfer it to a small saucepan and warm over low heat to about 120º for 1 to 2 minutes and then let stand for about 1 hour to blend.) 

Chunky Almond Oil

1. Heat oil with almonds in a small saucepan over low heat, stirring every couple of minutes or so, until almonds are evenly light brown in color and oil is highly fragrant.
2. Cool oil to room temperature. Store it tightly covered in the refrigerator; the oil will congeal, so take it out about 20 minutes before you need it. It will keep for a couple of weeks in the fridge and can also be frozen for months.

Grilled Cauliflower

1. Place whole head of cauliflower in a large pot and cover it with cold water. Season generously with salt and place over high heat. Bring to a boil and then turn off heat and let sit for 5 minutes. Gently remove cauliflower, set it upside down on kitchen towels, and let it drain fully.
2. Drizzle cauliflower with oil and place it floret side down on the grill, directly over the coals of a medium fire. Cover grill and cook until florets begin to caramelize, about 15 minutes, depending on the intensity of the fire. Do not move cauliflower, as it will break apart. If you need to adjust the heat, simply rotate the grill grate so cauliflower is farther from the fire.
3. Transfer cauliflower to a serving platter. Garnish with mint, drizzle with Chunky Almond Oil, and top with Parmesan.
4. Serve cauliflower immediately as a whole head so that people can easily spoon off sections at the table.

1. Heat oil in a large skillet set over medium heat.
2. Add grated cauliflower. Sauté for about 3 minutes.
3. Add almonds, rosemary, and lemon zest. Sauté for 2 minutes.
4. Season with salt. Serve.

Cook quinoa according to package directions. Toss to cool, then mix in remaining ingredients, adding ume plum vinegar last and seasoning to taste. Delicious as a salad, main dish or side dish.

1. Whisk together Ginger-Lime Dressing ingredients until well combined. Set aside.
2. Combine cooked rice, bell pepper, and tofu in a large bowl. Add dressing. Toss until combined.
3. Garnish with scallions and cashews.

1. Chop cucumber finely and put into a medium size serving bowl.
2. Chop coriander, mint, and chili and add into the bowl.
3. Beat the yogurt and add into the bowl.
4. Add cumin powder, black pepper powder and salt.
5. Mix well and garnish with chopped coriander.
6. Chill until ready to serve.

1. Preheat oven to 450°F.
2. Carefully remove the peel with a sharp knife or peeler.
3. Remove seeds with a spoon.
4. Cut the squash into long, thin rectangular pieces (like fries).
5. Cover pieces in a liberal amount of salt and let them sit for 10–15 minutes.
6. Then soak pieces in a bowl of water for up to 30 minutes. If needed, you can let them sit and soak overnight.
7. Drain the water; pat them very dry.
8. Toss with coconut oil.
9. Lay them on a baking sheet and season with sea salt or your favorite seasoning.
10. Bake for 10 minutes; flip the fries over with a spatula and bake for another 10 minutes so both sides get browned.
11. The fries are done when they brown on the edges. You want them crispy, not soggy.

1. Combine quinoa with broth in a medium saucepan. Bring to a rapid simmer. Cover and continue to simmer gently until broth is absorbed, about 15 to 20 minutes. If quinoa isn’t quite done, add an additional [q:1/2] cup broth (or water) and continue to cook until absorbed.
2. Strip kale leaves away from their stems. Discard stems, or slice them very thinly. Cut kale leaves into narrow strips. Rinse well and set aside.
3. Meanwhile, heat oil in a large skillet or stir-fry pan. Add garlic and saute over low heat until golden.
4. Add kale, stir together, and cover; raise heat to medium and cook until wilted, about 2 to 3 minutes. Add remaining ingredients and cook, stirring frequently, for 4 to 5 minutes longer. Transfer to a serving bowl or casserole dish and serve at once, or cover until needed.