• Preheat the oven to 350°F (180°C, or gas mark 4).
• Roast the whole chiles on a baking sheet for 30 minutes.
• Let cool.
• Cut off the stems and remove the seeds.
• Cut the chiles into thin strips.
• In a mixing bowl, mix together the chile strips, black beans, corn, cheese, cilantro, and cream cheese, mashing the ingredients together with your hands.
• Spread one-sixth of the mixture onto half of a tortilla, then fold the other half over the top.
• Repeat with the remaining tortillas.

Cooking options:

• Bake: Lay all 6 quesadillas flat on a baking sheet in a single layer and bake for 15 minutes, flipping halfway through.
• Panfry (dry): Panfry in a very hot, dry pan for 2 to 3 minutes per side until slightly browned.
• Panfry (crispy): For crispier tortillas, panfry in a very hot pan with a small amount of nondairy butter for 2 to 3 minutes per side.
• Serve with nondairy sour cream, salsa, and guacamole.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Roast the whole chiles on a baking sheet for 30 minutes, until soft.
• Let cool.
• Remove the stems.
• Cut a slit in the chiles lengthwise, from top to bottom, and reach in to pull out the seeds and core.
• Rinse under water to remove any stray seeds.
• Lay flat and set aside.
• Mix together the cream cheese and soy chorizo.
• Place one-fourth of the mixture in each of the peppers and fold closed.
• In a shallow dish, large enough for the peppers, mix together the chickpea flour, cumin, garlic powder, oregano, salt, and pepper.
• Add the creamer and mix until smooth.
• Pour the oil to a depth of ¼ inch (6 mm) in the bottom of a large-size frying pan or cast-iron skillet and heat over high heat.
• Carefully dip each pepper into the chickpea batter to coat, and transfer to the frying pan.
• Panfry each side for 2 to 3 minutes, or until golden and crispy.
• Transfer to a paper towel–lined plate to absorb excess oil.

• Preheat the oven to 425°F (220°C, or gas mark 7).
• Prepare a baking sheet by lining with parchment or a silicone baking mat, such as Silpat.
• Cut a slit in the chiles lengthwise, from top to bottom, and reach in to pull out the seeds and core.
• Rinse under water to remove any stray seeds.
• If you enjoy a spicier meal, reserve some of the seeds to mix in with the filling.
• In a mixing bowl, combine the onion, tofu, seitan, oil, cream cheese, miso (if using), and taco seasoning.
• Mush together with your hands until all ingredients are well incorporated.
• Stuff half of the mixture into each of the chiles.
• Bake, uncovered, for 30 minutes, or until slightly browned and tender.
• Serve with sour cream, your favorite salsa, or enchilada sauce.

• preheat the oven to 375°F (190°C).
• line a rimmed baking sheet with parchment paper or a silicone baking mat.
• in a medium saucepan, combine arrowroot powder, nutritional yeast, and salt.
• whisk in the creamer and tahini.
• cook over medium heat, whisking constantly, until it begins to thicken.
• stir in the salsa.
• remove from heat and set aside.
• heat oil in a large skillet over medium-high heat.
• add tofu and cook for 5 minutes.
• stir in salt and nutritional yeast, cooking until browned, about 5 more minutes.
• mix in the cheesy salsa, grated garlic, and beans.
• divide the filling evenly among the tortillas.
• fold each tortilla into a burrito shape.
• brush tops lightly with olive oil.
• place seam-side down on the baking sheet.
• bake for 18 minutes or until lightly browned and crispy.
• serve warm with hot sauce or nondairy sour cream.

• Preheat the oven to 400°F (200°C, or gas mark 6).
• Place the tomatoes, bell pepper, lemon (cut side down), onion, and garlic on a large baking sheet.
• Drizzle the vegetables with olive oil and sprinkle with sea salt.
• Toss to coat evenly.
• Roast for 20 minutes or until the tomatoes look deflated, checking once to prevent burning.
• In a skillet, brown the soy chorizo over medium heat for about 8 minutes.
• Set aside.
• Crush the roasted garlic with the flat of a knife and transfer it to a food processor.
• Add three-fourths of the roasted tomatoes, roasted onion, cilantro, and the juice from the roasted lemon.
• Pulse the mixture a few times, leaving it chunky.
• Cut the roasted bell pepper into large chunks.
• Assemble the tacos by placing roasted bell pepper and remaining whole tomatoes on a warm tortilla.
• Top with chunky salsa and browned chorizo.
• Repeat for the remaining tortillas.

• Prepare the artichokes by removing the top one-third of the leaves and the stem.
• Trim the tips of remaining leaves with kitchen shears.
• Open the tops and remove the purple inner flowers and “hairy” parts.
• Bring a large pot of water to a boil.
• Add the artichokes, cover, and boil for 10 minutes.
• Drain and set aside.
• Preheat the oven to 450°F (230°C, or gas mark 8).
• Pour the vegetable broth into a small baking dish.
• For the filling, heat 2 tablespoons of olive oil in a skillet over medium-high heat.
• Sauté the onion, mushrooms, and garlic for 5–7 minutes until translucent.
• Remove from heat.
• Bring water to a boil, stir in the couscous, cover, and let stand for 5 minutes.
• Combine the couscous with the sautéed mixture, sun-dried tomatoes, basil, and balsamic vinegar.
• Mix well.
• Stuff the mixture into the center of the artichokes and between the leaves.
• Sprinkle the tops with pine nuts, salt, and pepper.
• Place the stuffed artichokes in the baking dish and bake for 15–20 minutes, or until the pine nuts are golden.
• Serve hot.

• Add the baby potatoes to a large pot of salted water.
• Bring to a boil and cook until fork-tender.
• Drain and return to the pot.
• Preheat the oven to 375°F (190°C, or gas mark 5).
• In a baking dish, mix olive oil and soy sauce.
• Remove the stems and gills from the portobello mushroom caps.
• Place them top side down in the baking dish.
• To the drained potatoes, add the soy creamer, nondairy butter, nutritional yeast, scallion, garlic powder, paprika, cumin, chili powder, salt, and pepper.
• Mash the mixture with a hand masher until fairly smooth, leaving a little texture.
• Fill each mushroom cap with an equal portion of the mashed potatoes.
• Bake for 30 minutes or until the tops are lightly browned.
• Serve warm.

• Preheat the oven to 400°F (200°C, or gas mark 6).
• Lightly coat a baking dish with nonstick spray or oil.
• If using eggplants, cut them in half, roast for 15 minutes, scoop out the flesh, chop, and set aside.
• If using tomatoes, slice off the tops, scoop out the flesh, chop, and set aside.
• If using bell peppers, halve them, remove the seeds, and rinse.
• In a food processor, blend tofu, apple, garlic, shallot, and parsley until coarsely chopped.
• Transfer to a bowl and mix with the cooked wild rice.
• Blend coconut milk, diced tomatoes, peanut butter, agave, curry powder, turmeric, cayenne, salt, pepper, and basil in the food processor until smooth.
• Heat olive oil in a saucepan, combine the tofu mixture with half the coconut sauce, and add the eggplant or tomato flesh, if using.
• Simmer for 8 minutes.
• Place the veggie shells in the baking dish and fill them with the tofu mixture.
• Drizzle the remaining coconut sauce over the filling.
• If using tomatoes, place the tops back on.
• Cover the dish tightly with foil.
• Bake for 20 minutes, remove the foil, and bake for another 10–20 minutes, until the veggies are tender.
• Serve hot.

• Heat the peanut oil in a large saucepan over medium-high heat.
• Sauté the shallot, garlic, and ginger until fragrant, about 2 minutes.
• Add curry powder, turmeric, garam masala, dried basil, and sea salt.
• Stir and cook for 1 minute.
• Pour in the coconut milk and tamari, then bring the mixture to a boil.
• Add the chopped cauliflower, cover the pan, and let it simmer for 15 minutes, or until the cauliflower is tender.
• Coarsely mash the cauliflower with a spoon or potato masher.
• Stir in the garbanzo beans and steamed broccoli, allowing everything to simmer for another 5 minutes.
• Garnish with slivered almonds, if desired.

• Place cubed potatoes in a large saucepan, cover with water, and bring to a boil.
• Cook until tender, about 15–20 minutes.
• Drain and return to the saucepan.
• Mash the potatoes with 28 g butter, milk, ½ teaspoon salt, and ¼ teaspoon pepper until smooth.
• Stir in the kale pesto and chopped walnuts, and set aside.
• In a medium saucepan, bring water to a boil.
• Add lentils and cook for 15–20 minutes until tender.
• Drain lentils and set aside.
• Preheat the oven to 375°F (190°C, gas mark 5).
• Coat the baking dish with ½ teaspoon butter.
• In a large saucepan, heat olive oil over medium heat.
• Add onion, garlic, zucchini, tomato, remaining ½ teaspoon salt, and ¼ teaspoon pepper.
• Cook until the zucchini browns, about 6 minutes.
• Stir in basil, tomato paste, cooked lentils, and Fu-ttage Cheese.
• Simmer for 2 minutes.
• Spread the lentil and zucchini mixture evenly in the baking dish.
• Top with kale pesto potato mixture, spreading evenly.
• Cover with foil and bake for 20 minutes.
• Remove foil and bake for another 15 minutes.
• Let the dish stand for at least 15 minutes before serving to allow portions to hold together.