recipes

• Preheat the oven to 400°F (200°C, or gas mark 6).
• Spray a glass 8-inch square baking dish with nonstick spray.
• Begin layering the casserole: Start with a single layer of tortillas on the bottom.
• Cut tortillas into strips (2 to 3 inches wide) if needed for easy layering.
• Add about ¼ cup (60 ml) of enchilada sauce, followed by another layer of tortillas.
• Layer the chorizo crumbles, onion, and another set of tortillas, then more sauce and cheese.
• Repeat the layering, finishing with a whole tortilla on top.
• Top the final tortilla with a bit more sauce, cheese, olives, and jalapeños (if using).
• Bake for 20 to 25 minutes, or until the cheese begins to brown.
• Remove from the oven and let sit for about 10 minutes before cutting and serving.
• Garnish with sour cream and scallions, if desired.

To make the filling:

• In a medium-size bowl, whisk together the zest, juice, marmalade, sesame oil, soy sauce, garlic, red pepper flakes (if using), and ginger.
• Stir in the crumbled tempeh.
• Marinate the tempeh mixture in the fridge for 30 minutes, stirring once halfway through.
• Heat the peanut oil in a large-size saucepan.
• Cook the marinated tempeh, along with the marinade, over medium heat until it browns, about 8 minutes.
• Add the spinach and cook until heated through, about 5 minutes.
• Remove from heat.
• Preheat the oven to 375°F (190°C, or gas mark 5).
• Line a rimless baking sheet with parchment paper or a silicone baking mat.

To make the crust:

• In a stand mixer or food processor, combine the tahini, sea salt, and flour.
• Add the orange juice, 1 tablespoon at a time, until a dough forms.
• Shape into a disk.
• Roll out the dough to approximately 11 × 10 inches (28 × 25 cm), a little over 1/8 inch (3 mm) thick.
• Transfer the dough to the prepared baking sheet.
• Place the filling on top of the prepared crust, leaving about 1 inch (2.
• 5 cm) from the edges, as the filling will pile up high.
• Level the filling and fold the edges of the pie crust up to form a wall, leaving some filling visible.
• Bake for 25 to 30 minutes, or until the top of the crust is golden brown.
• Let stand for 10 minutes before slicing and serving.

• In a large-size skillet, bring the coconut milk and curry powder to a boil.
• Reduce to a simmer.
• Add the mushrooms and crumbled tofu.
• Cover and simmer for about 15 minutes, then uncover and cook for another 10 minutes.
• Slowly add the cornstarch slurry, mix well, and cook for 3 to 5 more minutes, or until thickened.
• Remove from the heat, and let cool.
• Preheat the oven to 350°F (180°C, or gas mark 4).
• Prepare an 8-inch square casserole dish, either by lightly oiling or by spraying lightly with nonstick spray.
• In a mixing bowl, mix together the flour, veggie broth powder, garlic powder, salt, and pepper.
• Add the flour mixture to the coconut curry tofu mixture and knead together until a sticky dough forms.
• Set aside.
• In a skillet, heat the oil and sauté the beans, onion, and garlic for 5 to 7 minutes, or until just beginning to brown.
• Spread the dough in the bottom of the dish, pressing into the corners.
• Layer the bean and onion mixture on top of the dough.
• Sprinkle the ground cashews all over the top, then the nutritional yeast, and finally, the paprika.
• Bake, covered with foil, for 20 to 25 minutes, then uncover and bake for an additional 10 minutes to brown the top.
• Remove from the oven, and let cool for about 10 minutes before serving.

To make the crust:

• In a small-size bowl, combine the water, yeast, and agave.
• Let proof for about 10 minutes, until it foams and bubbles.
• If it doesn’t foam, start over with fresh yeast.
• In a large-size bowl, stir together the flour, salt, salsa, and 1 tablespoon (15 ml) of the oil.
• Stir the proofed yeast into the flour mixture.
• Transfer to a lightly floured surface and knead for 8 to 10 minutes, until the dough is smooth and pliable.
• Add more flour if the dough is too sticky.
• Shape into a ball.
• Lightly coat a large-size bowl with the remaining ½ teaspoon oil.
• Turn the dough to coat, cover, and let rise for 90 minutes, until doubled in size.

To make the filling:

• In a large-size saucepan, heat the oil.
• Crumble the soy chorizo into the pan, and add the garlic, onion, and cumin.
• Cook over medium heat for about 4 minutes, until lightly browned.
• Add the corn, peas, and salsa.
• Simmer for 6 minutes.
• Preheat the oven to 375°F (190°C, or gas mark 5).
• Line a baking sheet with parchment paper or a silicone baking mat, such as Silpat.
• Punch down the dough, and roll it out into an 8 × 10-inch (20 × 25-cm) rectangle directly on the parchment or Silpat.
• Spread the filling evenly on top; let rest for at least 20 minutes while the oven preheats.
• Bake for 24 minutes, or until the edges of the crust are golden brown.
• Drizzle with hot sauce, if desired, upon serving.

• Preheat the oven to 375°F (190°C, or gas mark 5).
• Lightly coat an 8-inch (20-cm) pie plate with nonstick spray.

To make the crust:

• In a stand mixer or food processor, combine the tahini, salt, and flour.
• Add the water, 1 tablespoon (15 ml) at a time, until a dough forms.
• Shape into a disk.
• Roll out the crust and transfer it to the prepared pie plate.
• Lightly prick the crust across the bottom to prevent air bubbles.
• Set aside.

To make the filling:

• Bring the water to a boil in a medium-size saucepan.
• Add the lentils and cook for 25 minutes if using brown lentils, 15 minutes if using red lentils, or until tender to preference.
• Drain and set aside.
• In a large-size saucepan, heat the oil over medium-high heat.
• Cook the bell pepper, onion, and garlic for 4 minutes, or until tender.
• Stir in the black pepper, salt, garam masala, cumin, cayenne, turmeric, and coriander.
• Cook for 1 minute, or until fragrant.
• Stir in the tomato sauce, tomato paste, agave, and cooked lentils.
• Lower the heat, cover with a lid, and let simmer for 5 minutes.
• Pour the lentil filling into the prepared crust and level the top with a spatula.
• Bake for 40 minutes, or until the edges of the crust are golden and the filling is set.
• Let stand for 15 minutes before slicing and serving.

To make the focaccia:

• Mix together the yeast, cane juice, and warm water in a medium-size bowl.
• Let proof for about 10 minutes; it should foam and bubble up.
• If it doesn’t, start over again because your yeast might not be fresh.
• In a large-size bowl, combine the flours, onion powder, basil, salt, and pepper.
• Add the yeast mixture and begin to knead.
• If the dough is too dry, add more water, 1 tablespoon (15 ml) at a time, until you can incorporate all of the flour.
• Knead for about 5 minutes, until you get a soft, elastic, uniform dough ball.
• Lightly coat the ball with oil, cover lightly with plastic wrap, and let rise for 45 minutes to 1 hour.
• To make the potatoes: Use your preferred type of potatoes, and slice them as thin as possible (using a mandolin or a sharp knife).
• Rinse the sliced potatoes in cold water to prevent discoloration.
• Preheat the oven to 350°F (180°C, or gas mark 4) and prepare a glass 9 × 13-inch (23 × 33-cm) baking dish by lightly greasing or spraying with nonstick cooking spray.
• To make the onions: In a large-size frying pan, heat the oil over medium heat.
• Add the onion and salt and sauté until translucent and beginning to brown, 5 to 7 minutes.
• Add the vinegar and continue to cook for 2 to 3 more minutes, tossing to coat.
• Remove from the heat.
• Punch down the dough.
• Press the dough into the baking dish, making sure you get it into the corners, and create dimples in the surface with your fingers.
• Using a fork, poke holes all over the surface of the dough.
• Spread the minced garlic over the dough, then drizzle with olive oil.
• Layer the potatoes on top to cover completely, and spread the béchamel sauce all over the potatoes.
• Top with the balsamic caramelized onions.
• Bake for 1 hour, or until the potatoes are fork-tender and the edges of the focaccia are beginning to brown.
• Let cool before slicing and serving.

• To make the crust: In a medium-size bowl, combine the sweet potato purée, water, oil, and agave nectar.
• In a large-size bowl, combine the flours, sage, cayenne pepper, nutmeg, salt, and yeast.
• Stir the flour mixture into the sweet potato mixture.
• Transfer to a lightly floured surface and knead for 8 to 10 minutes, or until the dough is smooth and pliable, adding more flour if the dough is too wet.
• Shape into a ball.
• Lightly coat a large-size bowl with oil, add the dough, and turn to coat.
• Cover tightly with plastic wrap, and let rise until doubled, 60 to 90 minutes.
• To make the onions: In a large-size, shallow saucepan, combine the peanut oil, onions, shallots, garlic, and salt.
• Cook over medium-low heat for about 20 minutes, or until the onions are caramelized and brown.
• Set aside.
• To make the sprinkles: Place all the sprinkle ingredients in a coffee grinder or food processor.
• Blend until pulverized into a fine powder.
• Set aside.
• Preheat the oven to 400°F (200°C, or gas mark 6).
• Punch down the dough, and roll it into an 8 × 10-inch (20 × 25-cm) rectangle directly on a piece of parchment paper or a Silpat.
• Sprinkle the caramelized onions on top of the dough, followed by the sprinkles, to taste.
• Bake for 18 minutes, or until the edges of the crust are golden brown.
• Serve with a nice salad of mixed greens.

• Bring the salted water to a boil.
• Add the couscous, reduce to a simmer, cover, and cook for 8 to 10 minutes, stirring often to prevent scorching, until the water is absorbed.
• Fluff with a fork.
• Stir in the olive oil, currants, cashews, parsley, curry powder, salt, and pepper.
• Serve warm.