1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Start by making tomato sauce, so it can simmer while meatballs cook. Heat oil over medium-high heat and add onion and garlic. Stir about every 30 seconds. After 2 minutes, add crushed red pepper flakes and continue to cook, still stirring every 30 seconds, for another 3 minutes. Now add tomatoes, salt, pepper, Italian seasoning, and garlic powder. Let simmer on lowest heat setting while making eggplant meatballs.
3. In a large pot, boil water and add eggplant. Cook until cubes are fork tender, about 10 minutes. Drain eggplant cubes when done and gently press them into a dish towel. Try to remove as much moisture as you can from them.
4. Add eggplant to a large bowl. Then add salt, pepper, garlic powder, breadcrumbs, egg, flour, and Parmesan cheese.
5. Roll eggplant into medium-sized meatballs. The consistency can be a little wet to work with. Just do your best; they don’t have to look perfect. Place them onto parchment paper–lined baking sheet and bake for 25 minutes.
6. The eggplant meatballs are delicate, so gently toss into sauce when done. Serve alone or over pasta or rice.

1. Preheat oven to 425˚. Line a rimmed baking sheet with parchment paper.
2. In a medium bowl, place vine and grape tomatoes, bell peppers, bread, shallot, garlic, and celery heart. Add oil, vinegar, salt and pepper, and sugar (if using). Toss to combine. Let marinate for 15 to 20 minutes, stirring occasionally to distribute juices.
3. Spread vegetable mixture out on prepared baking sheet. Bake for 10 to 15 minutes, until vine tomatoes have softened and grape tomatoes have gone jammy. Scatter feta evenly overtop and switch oven to broil. Broil for 3 to 5 minutes, until cheese has softened. Let cool for 2 to 3 minutes. Top with butter beans, celery leaves, and another drizzle of oil. Serve immediately.
4. Store leftovers in an airtight container in the fridge for up to 4 days.

1. Preheat oven to 350°.
2. Mix wet ingredients together in one bowl. Fully combine so there are no lumps. Mix dry ingredients together in another bowl. Slowly add wet ingredients to dry bowl. Combine.
3. Pour into a nonstick 9x9–inch baking dish. You can spray dish with light oil spray or line with parchment paper. Bake for 20 to 25 minutes. Remove from oven.
4. Immediately top with chocolate chips and salt. Let chocolate chips melt on top. Let cool for 15 minutes before serving.

1. Make Falafel

   1. Drain, rinse and pat chickpeas until very dry
   2. Add falafel ingredients into a food processor
   3. Pulse until the mixture is well-minced
   4. Roll and flatten into small, bite-sized circles (about 2 inches wide)
   5. Place on parchment paper
   6. Bake at 375 for 30 minutes

2. Make Tzatziki

   1. Grate garlic cloves
   2. Grate cucumber and squeeze using cheesecloth to remove some of the moisture
   3. Mix yogurt ingredients together

3. Preparing Pita

   1. Cut Ezekiel 4:9 7 Whole Grain Pocket Bread in half
   2. Open pocket bread and smear a generous amount of hummus on the inside
   3. Stuff pocket bread with lettuce, tomato, onion, and falafel
   4. Top with Tzatziki sauce

Toast The Pecans

1. Preheat oven to 350 degrees.
2. In a greased oven-safe skillet, scatter pecans in a single layer.
3. Bake pecans in oven for 15 minutes, checking on them after about 7 minutes, until well toasted and fragrant.
4. Allow to cool before adding to salad.

Make the Salad

1. Preheat oven to 425 degrees.
2. On a greased baking sheet, place the sweet potatoes and butternut squash, then sprinkle with salt and toss with olive oil.
3. Roast the sweet potatoes and butternut squash for 20 to 30 minutes, until soft with slightly crispy corners.
4. Remove from oven and allow to cool.
5. In a large salad bowl, gently combine sweet potatoes, butternut squash, salt, olive oil, baby spinach, pecans, apple slices, pear slices and feta, being careful not to bruise the pears.

The Dressing

1. In a high-speed blender, combine olive oil, cranberries, apple cider vinegar, honey, cinnamon and salt, and pulse for about 60 seconds, until mixture is creamy and smooth.
2. Pour over salad until lightly dressed, and serve.

1. Start by making the Spicy Maple Mayo by combining all ingredients in a bowl, mixing thoroughly, and adding in salt and pepper to taste. Set aside until time for assembly.
2. Using a circular cookie cutter, cut the tofu slices into circles for your sandwich.
3. Heat a skillet over medium heat.
4. Cook the vegan bacon until crisp. Set aside until time for assembly.
5. Return pan to medium heat and add the tofu patties.
6. Season the tofu slices with [q:1/4] tsp turmeric, 1 tsp nutritional yeast, [q:1/4] tsp garlic powder, [q:1/4] tsp onion powder, salt, and [q:1/2] tsp pepper. Brown on both sides.
7. Drizzle in 2 tsp olive oil, and toast the Sprouted Grain Ezekiel 4:9 English Muffins halves.
8. Assemble the sandwich by starting with the bottom English muffin half and adding a spoonful of Spicy Maple Mayo. Next, add the tofu patties to the English muffin. Top with vegan bacon, then tomato and spinach. Finish by adding an additional drizzle of spicy maple mayo to the top English muffin half, and adding sliced avocado.

1. Place all ingredients in a high-speed blender. Blend until mixture is smooth.
2. Serve immediately.

1. Heat olive oil in a saute pan with a clear lid over medium heat. Add garlic and saute for 30 seconds.
2. Stir in asparagus and increase heat to medium-high.
3. Add 2 tablespoons water, cover, and steam one minute, or until asparagus is bright green and just tender.
4. Remove from heat, stir once more and then sprinkle Asiago over the top.
5. Replace the lid to melt the cheese and keep dish warm until serving.

1. Blend all ingredients in a high-speed blender until mixture is smooth.
2. Divide between 3 glasses and serve.

1. Prepare Almonds
   1. Place almonds in a glass jar or bowl filled with enough filtered water so they’re submerged. Cover the jar or bowl with a clean towel.
   2. After 8 to 12 hours of soaking, strain and rinse well. Dehydrate on a lined dehydrator tray at 115° for 24 hours, or until fully dried.
2. Prepare Buckwheat
   1. Soak the raw buckwheat groats in a bowl with enough filtered water to cover the groats. Soak for 20 minutes.
   2. Rinse well in a strainer. Leave groats in the strainer and place over a bowl to catch excess water.
   3. Place a clean tea towel over the top of the strainer and set aside at room temperature for 24 to 36 hours to sprout, rinsing 2 to 3 times a day.
   4. The sprouting process is complete when the tail is the same size as the width of your pinky finger. Rinse well one more time, strain, and spread on a lined dehydrator tray.
   5. Dehydrate at 115° for 8 to 12 hours, or until dried. Store at room temperature until ready to use.
3. Prepare Oat Flour
   1. Soak 5 cups of raw oat groats with enough filtered water to cover. Soak for 6 to 8 hours, strain, and rinse well.
   2. Spread groats on a lined dehydrator tray and dehydrate at 115° for 12 to 20 hours, or until dried.
   3. Ensure your high-speed blender container is fully dry, and then blend the dehydrated oat groats in two separate batches until flour is formed.
   4. Sift the oat flour through a fine-mesh strainer or sieve over a dry bowl to remove any leftover unblended, hard granules. If the flour still looks grainy, repeat the blending and sifting process.
   5. This recipe yields [q:3 1/4] cups of activated oat flour. Store unused flour in the freezer for optimal freshness.
4. Make Blond Buckwheat Crunch Base
   1. in a food processor, process almonds, buckwheat, oat flour, coconut sugar, mesquite powder, and cinnamon until mixture resembles coarse flour.
   2. Add melted coconut oil, tahini, and vanilla. Process again until batter starts sticking together.
   3. Line an 8-inch square baking pan with parchment paper and, using your hands, press blond buckwheat crunch base into bottom of pan, creating an even layer.
   4. Using back of a spoon, firmly smooth out layer and set aside while you make Mexican Chocolate Mousse.
5. Make Mexican Chocolate Mousse
   1. In a food processor, process avocados, cacao powder, coconut milk, coconut nectar, vanilla, cinnamon, salt, cloves, and cayenne pepper together until mixture is smooth. This will take a couple of minutes, and you will need to scrape down sides of food processor.
   2. Add melted coconut oil and process again until mixture is well combined.
6. Prepare the Bars
   1. Pour mousse on top of crust in square pan, and even out the layer using an offset spatula. Chill pan in freezer for 8 hours or overnight, until firm.
   2. Remove pan from freezer and trim edges with a knife to create a clean line on all four sides. Slice into 2x1–inch bars (you can use a ruler to mark each cut with a knife). Make sure to clean your knife in between each slice.
   3. Line a cutting board or tray with parchment paper and transfer bars to prepared surface. Place bars back in freezer for a few hours to firm up before enrobing.
7. Make Enrobing Dark Chocolate
   1. In a stainless steel or heatproof glass bowl, combine cacao butter and cacao paste and melt them down using the bowl over bowl method, being careful not to burn chocolate.
   2. For bowl over bowl method, fill a stainless- steel bowl with boiling water from a kettle.
   3. Place ingredients to be melted in a second stainless steel bowl (bigger than bowl of boiling water), so it doesn’t rest on water.
   4. Rest larger bowl with ingredients in it on top of smaller bowl with boiling water. Stir until ingredients are melted.
   5. While bowl is still over hot water, add coconut nectar and vanilla and stir until combined.
   6. Remove bowl from heat and let chocolate sit at room temperature for 15 minutes to cool. (If you use the chocolate while it’s still hot, the bars will melt.)
   7. Transfer melted chocolate to a small bowl for enrobing.
8. Enrobe the Bars
   1. Remove bars from freezer and, using a chocolate dipping fork or regular dinner fork, dip a bar into melted chocolate for a few seconds with base facing down (chocolate mousse layer should be facing up).
   2. Remove bar from chocolate and allow excess chocolate to drip off.
   3. Transfer enrobed chocolate bar to lined surface and repeat process until each bar is enrobed.
9. Place bars back in fridge for 10 minutes to set before serving.