1. Heat oil in a medium pot set over medium heat. Add onion and sauté for 5 minutes. Add garlic and ginger and sauté for 2 minutes. Add cumin and turmeric and sauté for 1 minute, stirring constantly.
2. Add sweet potatoes, lentils, and enough water to just cover ingredients in pot.
3. Simmer until lentils and sweet potato are tender, approximately 20 to 25 minutes.
4. Add spinach and simmer for a few minutes, or until spinach is soft and wilted. Season with salt and pepper and serve.

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.

1. Purée all ingredients in a high-speed blender or food processor until smooth.
2. Serve dressing over salads, chicken, or fish; in pasta or potato salads; or with raw, sliced veggies.

1. Prepare spinach over the stovetop according to package directions. Set aside to cool.
2. Meanwhile, heat 1 tablespoon of the ghee in a large nonstick or cast iron skillet set over medium heat. Add paneer cubes and cook until one side of each is browned. Flip and sauté for another minute. Remove paneer to a plate and set aside.
3. Transfer spinach to a clean kitchen towel and squeeze excess liquid from spinach. Purée spinach in a food processor or high-speed blender until smooth. Set aside.
4. Heat remaining tablespoon of ghee in skillet. Add garlic and sauté for 30 seconds. Add onion, ginger, coriander, cumin, turmeric, garam masala, and cayenne pepper, if using. Sauté until mixture is evenly light golden in color. (This should take about 10 minutes.) If the mixture is drying out or burning, add a few tablespoons of water.
5. Add puréed spinach and stir well. Add [q:1/2] cup of water and salt and pepper to taste. Cook 5 minutes, stirring occasionally.
6. Turn off heat. Slowly and gently stir in yogurt. Add paneer. Rewarm over low heat and serve.

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. 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 425°.
2. Toss sweet potatoes with 1 tablespoon of the oil and season with salt and pepper. Place in a roasting pan and roast until tender, approximately 30 minutes.
3. Meanwhile, heat remaining tablespoon of oil in a large pan set over medium heat. Add garlic, ginger, and curry powder and sauté for one minute. Add drained chickpeas, tomatoes and their juices, and stock. Simmer mixture over medium-low heat for 15 minutes.
4. Add roasted sweet potatoes, coconut milk, and spinach. Simmer for 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve curry on its own or over brown rice.

1. Heat oil in large saucepan set over medium heat; cook onion, carrot, celery, garlic and ginger for about 5 minutes or until vegetables start to soften. Add cumin, coriander, paprika, salt, oregano, chili flakes, pepper and cayenne; cook, stirring, for about 2 minutes or until spices are fragrant. Stir in tomato paste; cook for 1 minute.
2. Stir in broth, 2 cups water and chickpeas; bring to boil. Reduce heat to medium; simmer for about 10 minutes or until vegetables are tender and broth is flavourful.
3. Stir in ditalini. Cook, stirring occasionally, for about 10 minutes or until pasta is tender and broth thickens. Stir in spinach and cilantro; cook for about 1 minute or until spinach is wilted.

1. Cook pasta according to package directions. Drain; reserving [q:1/2] cup pasta water.
2. Heat oil in large skillet set over medium heat; cook garlic and 2 Tbsp green onions until tender and fragrant. Add artichokes, capers and anchovy paste; cook for 3 to 5 minutes or until heated through.
3. Toss pasta into skillet along with arugula, spinach, basil, lemon juice and reserved pasta water until well coated.
4. Sprinkle with remaining green onions, and chili flakes (if using).