• Step 1: Make the Dough
• In a mixing bowl, combine the semolina flour and salt.
• Gradually add water, kneading until you form a soft but firm dough ball (approx.
• 5 minutes).
• Divide the dough into 4 equal portions.
• Cover the bowl with a dish towel and let rest for 30 minutes.
• Lightly dust your rolling surface with flour.
• Roll out each portion of dough until it is very thin (approximately 1/16 inch or 1.
• 5 mm).
• Lay each sheet on a dish towel and cover with another dish towel to prevent drying out.
• Step 2: Prepare the Filling
• In a bowl, combine the spinach, pumpkin purée, vegan cream cheese, garlic powder, sage, salt, and pepper.
• Mix until smooth and evenly combined.
• Step 3: Assemble the Ravioli
• Using a circular cutter or pint glass, cut circles (approx.
• 3 inches) from the rolled-out dough.
• Aim for at least 60 circles.
• Reroll leftover dough if needed.
• Place 1 tablespoon (15 g) of the filling in the center of one circle.
• Top with another circle and press the edges together with a fork to seal.
• Repeat until all ravioli are assembled.
• Step 4: Cook the Ravioli
• Bring a large pot of salted water to a boil.
• Drop 3–4 ravioli into the boiling water and cook for 3–5 minutes.
• Use a slotted spoon to remove the ravioli and set aside.
• Repeat until all are cooked.
• Step 5: Serve
• Serve the ravioli warm, topped with Garlic and Sage Cashew Cream Sauce or another favorite white pasta sauce.

Prepare the Quinoa:

• In a large saucepan, bring the water to a boil.
• Stir in the quinoa, return to a boil, then reduce the heat to low.
• Cover and cook for 10–12 minutes, or until the water is fully absorbed and the quinoa “tails” unfurl.
• Remove from heat, fluff the quinoa with a fork, cover again, and let sit for 10 minutes.

Combine Ingredients:

• While the quinoa is cooling, combine the corn, black beans, jalapeño peppers, salsa, olive oil, lemon or lime juice, cumin, garlic powder, onion powder, red pepper flakes, oregano, salt, and pepper in a large mixing bowl.

Mix and Serve:

• Add the cooked quinoa to the bowl with the other ingredients.
• Mix thoroughly to combine.
• Serve immediately or refrigerate to let the flavors meld together.

Add Optional Toppings:

• If desired, top with diced bell pepper, red onion, chopped cilantro, and diced tomatoes before serving.

Cook the Barley:

• In a large saucepan, bring the water or vegetable broth to a boil.
• Add the rinsed barley, reduce to a simmer, cover, and cook for about 40 minutes, or until the barley is tender.
• Drain any excess liquid and set the barley aside.

Prepare the Vegetables:

• Heat the olive oil in a medium saucepan over medium-high heat.
• Sauté the grated garlic and chopped shallot for 2 minutes, stirring often.
• Add the asparagus and cook for 5 minutes.
• Stir in the lemon juice and continue cooking for another 5 minutes, or until the asparagus is tender.

Combine and Finish:

• Stir the cooked barley into the vegetable mixture.
• Add the sliced mushrooms, sun-dried tomatoes, nutmeg, black pepper, salt, and thyme.
• Cook for 1 minute, or until the mixture is fragrant.
• Stir in the soy creamer or nondairy milk and cook until most of the liquid is absorbed, stirring frequently.

Serve:

• Serve the barley-sotto hot, drizzling a few drops of black truffle oil or extra-virgin olive oil on top for added flavor.

Cook the Pasta:

• Bring a large pot of water to a boil and cook the macaroni according to the package directions.
• Drain the pasta thoroughly and return it to the pot.

Make the Sauce:

• Add the nondairy sour cream, butter, nutritional yeast, miso, paprika, garlic powder, mustard, salt, and pepper to the cooked pasta.
• Mix well until the ingredients are evenly combined and the pasta is coated in a creamy sauce.

For the Pasta:

• 8 ounces (227 g) whole-grain pasta (penne, rotini, macaroni, etc.
• )

For the Topping:

• 1 cup (80 g) whole wheat panko or other bread crumbs
• ½ teaspoon fine sea salt
• 1 teaspoon Italian seasoning
• 2 tablespoons (30 ml) extra-virgin olive oil

For the Sauce:

• 1 cup (120 g) nutritional yeast
• 2 tablespoons (16 g) arrowroot powder (or other flour)
• 1 teaspoon garlic powder
• 1 teaspoon fine sea salt
• 1 teaspoon chili powder
• 2 cups (470 ml) water or unsweetened soy/nondairy milk (for creamier texture)
• 1 tablespoon (16 g) tahini
• 2 tablespoons (28 g) nondairy butter
• 1 teaspoon yellow mustard (optional)

Instructions:

Prepare the Pasta:

• Preheat the oven to 375°F (190°C, or gas mark 5).
• Cook the pasta according to package directions.
• Drain, reserving ¼ cup (60 ml) pasta water in case the sauce needs thinning later.

Prepare the Topping:

• In a medium mixing bowl, combine the breadcrumbs, salt, Italian seasoning, and olive oil.
• Stir with a fork until the crumbs are evenly coated.
• Set aside.

Make the Sauce:

• In a medium saucepan, combine the nutritional yeast, arrowroot powder, garlic powder, salt, chili powder, water/nondairy milk, and tahini.
• Whisk until smooth.
• Cook the mixture over medium-high heat, whisking constantly, until the sauce thickens.
• Stir in the nondairy butter and mustard (if using).

Assemble the Dish:

• In the baking dish, combine the cooked pasta with the sauce.
• Stir to coat evenly.
• If the sauce is too thick, add the reserved pasta water, a little at a time, until it reaches your desired consistency.
• Sprinkle the prepared breadcrumb topping evenly over the pasta.
• Cover the dish with foil.

Bake:

• Bake the pasta, covered, for 20 minutes.
• Remove the foil and bake for an additional 10 minutes, or until the topping is golden and crispy.
• Let the dish stand for 10 minutes before serving, allowing it to firm up.

To Make the Pesto:

• In a food processor, pulse the toasted hazelnuts into a fine meal.
• Add the garlic, lemon juice, salt, and parsley.
• Process for 1 minute, scraping down the sides as needed.
• Drizzle in the olive oil while blending, processing until a smooth paste forms.
• Adjust consistency with more oil if necessary.

To Make the Quinoa:

• Bring the water to a boil in a medium saucepan.
• Stir in the rinsed quinoa and cook uncovered over medium heat for 10 minutes.
• Drain the quinoa and combine it with the prepared pesto in a large bowl.
• Set aside.

To Make the Brussels Sprouts:

• Heat the canola oil in a large skillet over medium heat.
• Sauté the onion for about 4 minutes, or until translucent.
• Add the Brussels sprouts, lemon juice, and salt.
• Cook for 6–8 minutes, stirring occasionally, until tender.
• If the sprouts stick, deglaze the pan with sherry wine or water.

Combine and Serve:

• Add the cooked Brussels sprouts to the quinoa-pesto mixture.
• Toss gently to combine.
• Serve warm.

• Heat 2 tablespoons of oil in a wok or large frying pan over high heat.
• Add the peas, carrot, corn, mushrooms, celery, and tofu, if using.
• Stir in the salt, aniseed, and five-spice powder.
• Stir-fry for about 2 minutes, then remove the vegetables from the wok and set aside.
• Heat the remaining 2 tablespoons of oil and stir-fry the rice for about 2 minutes.
• Add the soy sauce, cooked vegetable mixture, and scallion.
• Toss and cook for another 2 minutes.
• Remove from heat and serve hot.

• Add the coconut milk, water, and uncooked rice to a saucepan and bring to a boil.
• Immediately reduce the heat to low, cover, and simmer for 20 minutes until most of the moisture is absorbed.
• Remove from heat, uncover, and stir in the lime juice, salt, and cilantro.
• Fold in the raw sugar snap peas.
• Serve warm or chilled.

• Heat the olive oil over medium heat in a saucepan or pot with a tight-fitting lid.
• Add the bell pepper, onion, celery, and salt.
• Cover and cook for about 15 minutes, until the vegetables are translucent and fragrant.
• Add the vegetable broth and soy sauce, deglaze the pot, and bring to a boil.
• Stir in the rice, bring it back to a boil, then reduce to a simmer.
• Cover and simmer for 20 minutes, or until most of the moisture is absorbed.
• Stir in the red beans, heat through, and serve.

• Bring the vegetable broth to a boil in a medium-size pot.
• Add 1 tablespoon (15 ml) of the olive oil and the rice.
• Reduce heat to a simmer, cover, and cook for 20 to 30 minutes.
• Add the water and return to a boil, then add the orzo.
• Cover and cook for about 7 more minutes.
• Uncover the pot and let stand for 5 to 10 minutes until all the moisture has been absorbed.
• Mix in the garlic, basil, pine nuts, balsamic vinegar, remaining ¼ cup oil, sun-dried tomatoes, salt, and pepper.
• Stir and serve.