1. Place the rice and lentils in a bowl with the raisins and mix.
2. Take a won-ton wrapper and place 1 heaping teaspoon of the rice filling in the center of the wrapper.
3. With cold water, moisten the edges of the wrapper. Take one corner of the wrapper and fold it over the filling to the opposite corner and press firmly to seal the filling inside the wrapper forming a pyramid-shaped pastry. Repeat until all wrappers are filled.
4. Heat oil in a deep fryer or heavy pot. When hot deep fry several samosa at a time until crisp and golden brown. Remove and drain on paper towels.
5. Serve with chutney, sweet and sour, spicy mustard, curry, plum or raisin sauce.

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. 

1. Cook pasta as package directs.
2. While the pasta is cooking, place olive oil, red pepper flakes and onions in a skillet, sauté over medium heat until golden.
3. Add garlic, artichokes, yellow pepper, and saute until browned.
4. Add broth, olives, garbanzos and tomatoes. Gently simmer 5 minutes.
5. Place drained pasta in a large bowl, pour the sauce over and toss.
6. Season to taste with black pepper and garnish with parsley.

1. Preheat your oven to 350 degrees Fahrenheit.
2. Whisk together eggs, non-dairy milk, pumpkin puree, vanilla extract, maple syrup, and pumpkin pie spice.
3. Slice bread diagonally, and layer like shingles into a greased baking dish.
4. Pour over the pumpkin custard and let the bread soak it all up. Set aside until time to bake.
5. To make the crumble topping, mix together flour, plant-based butter, cinnamon, and coconut sugar by combining with a fork until pea-size crumbles form.
6. Stir in cereal and chopped pecans. Cover and refrigerate until it is time to top the casserole to prevent the butter from getting too warm.
7. Once the casserole has soaked up the pumpkin custard, add an optional few dollops of room temperature cream cheese or vegan cream cheese substitute, about 8 oz. Top with the pecan crumble topping and bake for 40 to 45 minutes.
8. Slice and enjoy!

1. In a large pot, heat oil over medium heat, add onion and saute until soft. Add the minced garlic and cubed squash and cook for 5 to 6 minutes.
2. Add the red lentils, vegetable broth, cumin, ChildLife Essentials Echinacea, salt and pepper. Bring to a boil, cover, reduce heat to low and simmer for 30 minutes, until squash is fork tender.
3. Add in coconut milk. Puree soup using an immersion blender or puree in batches in a food processor. Add any extra liquids to reach desired consistency. Leftovers can be stored in the refrigerator for up to 5-6 days. To keep longer store in the freezer for up to 3 months.

1. Place Cocoa Edensoy, agar flakes, and sea salt in a small saucepan and bring to a boil while stirring frequently.
2. Reduce the heat to medium-low and simmer 5 minutes to dissolve the agar.
3. Turn off the heat and add the chocolate chips, stirring until dissolved.
4. Place in a blender and pulse several times to dissolve any remaining agar and chocolate chips.
5. Place back in the saucepan and let cool to room temperature.
6. When the liquid is room temperature, place the aquafaba in a bowl and whip to the consistency of whipped cream with a stand or hand mixer.
7. Combine the foamed aquafaba with the soymilk and mix until thoroughly blended.
8. Pour into dessert cups and refrigerate two to four hours or overnight.
9. Remove from the refrigerator and garnish with fresh berries or other fruit, and chocolate chips or grated chocolate.

Tacos

1. Preheat your oven to 425 degrees Fahrenheit.
2. Grab a baking sheet and add 2 whole poblano peppers, 1 cup sliced red onion, and 2 cups of cubed butternut squash in sections. Drizzle 2 tbs olive oil over all your vegetables.
3. To the butternut squash and red onion, sprinkle 1 tsp chili powder, 1 tsp smoked paprika, [q:1/2] tsp cumin, 1 tsp onion powder, and toss to coat thoroughly. Add 1 smashed garlic clove to the tray as well. Season everything with salt and pepper.
4. Roast for 20 to 30 minutes, tossing the veg and flipping the peppers halfway through.
5. Once veggies come out of the oven, transfer poblano peppers to a bowl and cover with plastic wrap to let steam for 10-15 min to loosen the outer skin.
6. Once 15 minutes are up, peel, seed, and de-stem the poblano peppers, then cut them into [q:1/4]-inch strips.
7. Mix the chopped roasted poblano peppers with the rest of the veggies, salt to taste, and set aside until time for assembly.

Vegan Queso

1. Soak 2 cups of raw cashews in water overnight.
2. The next day, drain cashews, discarding the water, and adding the cashews to blender. Add [q:3/4] cup nutritional yeast, all the dried spices, and 3 tbs lemon juice.
3. Add 3 cups of water and blend all the ingredients until smooth.
4. Pour the cheese sauce mixture into a medium saucepan. Add remaining 1 cup of cold water and stir until combined.
5. Simmer on low heat for 7 minutes. Salt to taste and serve immediately with tacos.

To Serve

1. Warm the Ezekiel 4:9 Taco Size Whole Grain Tortillas over an open flame on a gas burner or in a pan on the stove.
2. Add your roasted poblanos, roasted butternut squash, and red onion. Drizzle with vegan queso.

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. Preheat oven to 325°.
2. Line a rimmed baking sheet with unbleached parchment paper. Lightly brush paper with a small amount of oil. Set baking sheet aside.
3. Whisk the [q:1/2] cup of oil, the maple syrup, coconut sugar, cocoa powder, vanilla, and salt together in a large bowl. Add oats and almonds until well combined.
4. Transfer mixture to prepared sheet, spreading it across surface in an even layer. Press mixture down firmly with a stiff metal spatula until it’s compact.
5. Bake for 35 to 40 minutes. Granola will be firm and fragrant.
6. Allow granola to cool on baking sheet for 1 hour. Break granola into pieces. Stir in chocolate and cherries. Store in an airtight container at room temperature for up to 2 weeks.

1. Combine all ingredients except cornmeal and oil. Mash together between palms of hands or with a potato masher, and form into small, round croquettes. Roll each croquette in the cornmeal.
2. Heat the oil in a large skillet. Fry croquettes for 2 minutes on all sides until golden, and drain on paper towels. These can also be made into patties, using less oil to fry on both sides.
3. To prepare the dipping sauce, mix all ingredients together and place in individual dipping bowls. Serve. Dip croquettes into dipping sauce before eating.