To make the crust:

• In a small bowl, combine the water, yeast, and agave nectar.
• Let it proof for about 10 minutes.
• In a large bowl, mix the flour, salt, salsa, and 1 tablespoon of oil.
• Stir in the proofed yeast.
• Knead the dough on a floured surface for 8-10 minutes until smooth.
• Shape the dough into a ball.
• Coat a large bowl with the remaining oil.
• Place the dough inside, cover, and let rise for 90 minutes.
• While the dough rises, prepare the filling.

To make the filling:

• Heat 1 teaspoon of canola oil in a saucepan.
• Crumble the soy chorizo into the pan and add the garlic, onion, and cumin.
• Cook for 4 minutes until browned.
• Add the corn, peas, and salsa.
• Simmer for 6 minutes.

To assemble:

• Preheat the oven to 375°F (190°C, gas mark 5).
• Line a baking sheet with parchment paper or a silicone baking mat.
• Punch down the dough and roll it into an 8 × 10-inch rectangle on the prepared sheet.
• Spread the filling evenly over the dough.
• Let rest for 20 minutes while the oven preheats.
• Bake for 24 minutes, or until the crust is golden brown.
• Drizzle with hot sauce before serving, if desired.

To prepare the crust:

• Preheat the oven to 190°C (375°F, gas mark 5).
• Lightly coat the pie plate with nonstick cooking spray.
• Combine tahini, salt, and flour in a stand mixer or food processor.
• Add water, one tablespoon at a time, until a dough forms.
• Shape the dough into a disk, roll it out, and transfer it to the pie plate.
• Prick the bottom lightly with a fork to prevent air bubbles.
• Set aside.

To make the filling:

• Boil water in a medium saucepan and add lentils.
• Cook for 25 minutes for brown lentils (or 15 minutes for red lentils), until tender.
• Drain and set aside.
• In a large saucepan, heat olive oil over medium-high heat.
• Sauté bell pepper, onion, and garlic for 4 minutes until softened.
• Add black pepper, salt, garam masala, cumin, cayenne, turmeric, and coriander.
• Stir and cook for 1 minute until fragrant.
• Stir in tomato sauce, tomato paste, agave nectar, and cooked lentils.
• Cover and simmer on low heat for 5 minutes.

To assemble and bake:

• Pour the lentil filling into the prepared crust, leveling the top with a spatula.
• Bake for 40 minutes, or until the crust edges are golden and the filling is set.
• Let the tart rest for 15 minutes before slicing and serving.

To make the focaccia:

• Mix yeast, cane juice, and warm water in a medium bowl.
• Let proof for 10 minutes until foamy.
• In a large bowl, combine flours, onion powder, basil, salt, and pepper.
• Add the yeast mixture and knead for about 5 minutes until soft and elastic.
• Coat the dough lightly with oil, cover with plastic wrap, and let rise for 45–60 minutes.

To prepare the potatoes:

• Slice the potatoes very thinly using a mandoline or sharp knife.
• Rinse slices in cold water to prevent discoloration.

To caramelize the onions:

• Heat olive oil in a frying pan over medium heat.
• Add onions and a pinch of salt, sautéing until translucent and slightly browned (5–7 minutes).
• Add balsamic vinegar, toss to coat, and cook for 2–3 more minutes.
• Remove from heat.

To assemble and bake:

• Preheat the oven to 180°C (350°F, gas mark 4).
• Grease a 9 × 13-inch baking dish with cooking spray.
• Punch down the dough and press it into the baking dish, ensuring it reaches the corners.
• Make dimples with your fingers and poke holes with a fork.
• Spread minced garlic over the dough, drizzle with olive oil, and layer the potato slices to cover completely.
• Spread béchamel sauce over the potatoes and top with caramelized onions.
• Bake for 1 hour, or until potatoes are fork-tender and edges are golden brown.
• Let cool slightly before slicing.

To make the crust:

• In a medium bowl, mix the sweet potato purée, water, canola oil, and agave nectar.
• In a large bowl, combine the flours, sage, cayenne, nutmeg, salt, and yeast.
• Gradually stir the dry mixture into the wet mixture until a dough forms.
• Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and pliable, adding more flour if needed.
• Shape into a ball, place in a lightly oiled bowl, turn to coat, and cover with plastic wrap.
• Let rise until doubled, about 60–90 minutes.

To make the caramelized onions:

• Combine the peanut oil, onions, shallots, garlic, and salt in a shallow saucepan.
• Cook over medium-low heat for 20 minutes, stirring occasionally, until caramelized and golden brown.
• Set aside.

To make the Parmesan-like sprinkles:

• Place all sprinkle ingredients in a coffee grinder or food processor.
• Blend into a fine powder.
• Set aside.

To assemble and bake the tart:

• Preheat the oven to 200°C (400°F, gas mark 6).
• Punch down the dough and roll it into a rectangle (20 × 25 cm) on parchment paper or a silicone mat.
• Top with the caramelized onions and sprinkle generously with the Parmesan-like mixture.
• Transfer to a baking sheet and bake for 18 minutes, or until the crust edges are golden brown.
• Serve warm with a mixed green salad.

• Bring salted water to a boil in a medium pot.
• Add the couscous, reduce to a simmer, cover, and cook for 8–10 minutes, stirring occasionally to prevent sticking, until the water is absorbed.
• Fluff the cooked couscous with a fork.
• Stir in the olive oil, currants, cashews, parsley, curry powder, salt, and pepper until well combined.
• Serve warm or at room temperature.

• Cook the pasta in salted water according to package instructions.
• While the pasta cooks, chop the tofu into small cubes, about 6 mm (¼ inch) in size.
• In a mixing bowl, combine the tofu, diced tomatoes, basil, garlic, olive oil, salt, and pepper.
• Drain the cooked pasta and toss it with the tofu mixture until well combined.
• Serve warm, at room temperature, or chilled, depending on preference.

• Heat the peanut oil in a large pot over medium heat.
• Add the red onion, garlic, zucchini, bell pepper, and raisins.
• Cook for 4 minutes until softened.
• Stir in the ground cumin, paprika, ginger, and cinnamon.
• Cook for 1 minute until fragrant.
• Pour in the tomato sauce and add the garbanzo beans.
• Mix in the broken spaghetti and add water to cover the pasta.
• Sprinkle with salt.
• Stir well, cover, and let simmer over medium-high heat for 10 minutes.
• Stir occasionally and check the liquid level.
• Uncover and cook for another 5 minutes until the pasta is al dente and most of the liquid is absorbed.
• Add more water if necessary.
• Serve warm and garnish with roasted peanuts if desired.

• Peel the potatoes and cut them into chunks.
• Boil the potatoes until fork-tender, then drain and return to a pot or mixing bowl.
• Add olive oil and pumpkin purée to the potatoes, then mash until smooth and lump-free.
• Let the mixture cool completely.
• Add flour, ground sage, nutmeg, salt, and pepper.
• Knead the mixture into a soft dough, adjusting flour as needed for consistency.
• Turn the dough onto a floured surface and divide it into 6 equal pieces.
• Roll each piece into an 8-inch (20 cm) rope.
• Cut each rope into 12 equal pieces.
• To store, freeze gnocchi on a baking sheet, then transfer to an airtight container.
• To cook fresh, bring a pot of water to a boil.
• Cook the gnocchi in batches, boiling until they float to the surface.
• Sauté in olive oil or nondairy butter until crispy and golden.
• Serve immediately, alone or with a sauce of your choice.

• Preheat the oven to 400°F (200°C, or gas mark 6).
• Prick a few holes in the potatoes with a fork and bake uncovered for 1 hour.
• Remove the potatoes from the oven and let them cool completely.
• Scoop out the potato flesh and place it in a mixing bowl, discarding the skins.
• Add olive oil to the potatoes and mash until smooth with minimal lumps.
• Add flour, basil, garlic powder, onion powder, salt, and pepper to the bowl.
• Knead the mixture into a soft dough, adjusting flour as needed.
• Turn the dough onto a floured surface and divide it into 4 equal pieces.
• Roll each piece into an 8-inch (20 cm) rope.
• Cut each rope into 12 equal pieces.
• For storage, freeze gnocchi on a baking sheet, then transfer to an airtight container.
• To cook fresh, bring a pot of water to a boil.
• Add the gnocchi in batches and boil until they float to the surface.
• Serve immediately with sauce or sauté in olive oil with salt and pepper.