recipes

• Whisk together the pesto, seasoned rice vinegar, and chopped red onion in a large bowl.
• Add the cooked orzo and rinsed cannellini beans to the bowl.
• Mix until the pasta and beans are thoroughly coated with the pesto dressing.
• Refrigerate and serve chilled.

• Combine the lemon juice, olive oil, and rice vinegar in a bowl.
• Add the scallions, basil, parsley, thyme, pepper, and salt.
• Mix well.
• Fold the mashed avocado into the mixture until combined.
• Stir in the chilled rice and chopped pistachios.
• Serve immediately or refrigerate and serve chilled.
• Consume the same day to maintain freshness.

• In a large bowl, combine the seasoned rice vinegar, toasted sesame oil, grated garlic, ground ginger, lemon zest, salt, and pepper.
• Add the kale to the bowl and toss until thoroughly coated with the dressing.
• Cover the bowl with a lid or plastic wrap and refrigerate overnight to marinate and tenderize the kale.
• Sprinkle with sesame seeds before serving, if desired.

• Sprinkle ½ teaspoon of salt over the cucumber slices, place them in a colander, and let sit for 1 hour.
• Rinse and drain well.
• In a medium saucepan, bring the water to a boil.
• Add the quinoa and cook over medium heat for 10 minutes or until the tails pop up.
• Drain and set aside to cool.
• In a large bowl, combine the scallion, garlic, cucumber, tomatoes, parsley, hazelnuts, figs, olive oil, white balsamic vinegar, lemon juice, orange zest, sage, celery seeds, marjoram, and nutritional yeast (if using).
• Add the cooled quinoa to the bowl and stir well to combine.
• Season with black pepper and sea salt to taste.
• Chill the salad before serving.

• In a bowl, combine the cucumber, cilantro, rice vinegar, salt, and pepper.
• Mix well until everything is coated.
• Serve immediately at room temperature or chill before serving.

• Heat sesame oil in a large saucepan over medium heat.
• Add grated ginger and garlic, cooking until fragrant.
• Stir in tamarind paste, rice vinegar, and water until the tamarind is dissolved.
• Add shredded carrots and cook for 2 minutes.
• Place cucumber slices in a large bowl.
• Pour the carrot mixture and sauce over the cucumbers and toss to combine.
• Sprinkle with poppy seeds, sesame seeds, scallions (if using), and sea salt.
• Chill in the refrigerator for 1 hour.
• Stir well before serving.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• In a large bowl, toss the kale with olive oil, vinegar, nutritional yeast, and sea salt.
• Divide the coated kale evenly between two rimmed baking sheets.
• Bake for 10 minutes.
• Check if the kale is crisp; if not, increase the oven temperature to 375°F (190°C, or gas mark 5).
• Continue baking for another 10 minutes or until the kale becomes crispy.

• Preheat the oven to 400°F (200°C, gas mark 6).
• Line a baking sheet with parchment paper or a silicone baking mat, or spray with nonstick cooking spray.
• In a large mixing bowl, combine masa harina, oil, vegetable broth, nondairy sour cream, corn, black beans, cilantro, avocado, chipotle peppers, cumin, salt, and pepper.
• Mix thoroughly with your hands until the ingredients are well incorporated.
• Roll the mixture into balls, about 2 tablespoons each, and place them on the prepared baking sheet.
• Bake for 15–20 minutes, until lightly golden.
• Allow the tamalliettas to rest for 5 minutes before serving.
• Serve with chipotle ranch dressing or your favorite dip.

• Prepare a workstation on a flat surface near the stove.
• Fill a shallow pan with hot (but not boiling) water.
• Lay out a damp dish towel nearby.
• Place one rice wrapper in the hot water for 10 seconds, until soft and pliable.
• Transfer the softened wrapper to the dish towel.
• Layer 5 spinach leaves, cucumber matchsticks, avocado slices, shredded carrots, and a small handful of noodles in the center of the wrapper.
• Fold the sides inward, then roll tightly like a burrito.
• Repeat with the remaining wrappers and filling ingredients.
• Serve immediately with sweet and sour sauce for dipping.

To make the wraps:

• Preheat the oven to 400°F (200°C, or gas mark 6).
• Line a baking sheet with parchment or a silicone mat.
• In a mixing bowl, combine flour, salt, baking powder, baking soda, garlic powder, onion powder, parsley, and basil.
• Add water and knead into an elastic dough.
• Adjust with extra water or flour as needed.
• Divide the dough into 8 equal portions.
• On a floured surface, roll each portion into a thin tortilla-like wrap.
• Stack between waxed paper and set aside.

To make the filling:

• Combine tofu, sun-dried tomatoes, garlic powder, onion powder, nutritional yeast, paprika, olive oil, salt, and pepper in a bowl.
• Mix until uniform.
• Divide into 8 equal portions.

To assemble:

• Place one portion of the filling in the center of each wrap.
• Roll the wrap like a burrito, folding the sides in first and then rolling tightly.
• Place seam side down on the prepared baking sheet.
• Brush lightly with olive oil.
• Bake for 15–20 minutes or until golden brown.
• Serve warm with marinara or hummus for dipping.