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.

• In a large skillet, heat the oil over medium-high heat.
• Stir in the eggplant and salt.
• Cook for about 10 minutes, until the eggplant has browned and is tender.
• Stir in the garlic, shallot, and ginger.
• Cook for 2 minutes.
• Add the garam masala, cumin, cayenne, lentils, and rice.
• Cook for 1 minute.
• Stir in the water, tamari, and tamarind paste.
• Bring to a boil.
• Cover and reduce the heat to low to medium.
• Let simmer for 20 to 22 minutes, until the rice is tender and the water is absorbed, stirring occasionally.
• Let stand for a few minutes before serving.

• Place the oil, garlic, and both types of rice in a large saucepan.
• Toast for a couple of minutes over medium-high heat until fragrant.
• Add the water and ½ teaspoon of the salt, bring to a boil, cover, and let simmer for about 45 minutes, or until the water is absorbed and the rice is tender.
• Add the beans and pecans; heat for a minute or two.
• Set aside.
• In a separate skillet, melt the nondairy butter and add the leeks and remaining ½ teaspoon of salt.
• Cook for 5 minutes, or until the leeks are wilted.
• Add the tomato, basil, and Worcestershire sauce.
• Let cook for 2 to 3 more minutes, then pour onto the rice, beans, and pecans.
• Stir and heat through.
• Sprinkle with lemon juice, if desired, before serving.

• Fill a medium saucepan with water and bring to a boil.
• Add the quinoa and cook, uncovered, over medium-high heat for 10 minutes.
• Drain the quinoa and set aside, fluffing with a fork to let the steam escape and prevent overcooking.
• In a large mixing bowl, whisk together the olive oil, lemon juice, salt, pepper, turmeric, garlic, ginger, and cumin.
• Stir in the cooked quinoa and dried fruit.
• Top with toasted almonds, chopped parsley, and grated carrot before serving.

• Peel the sweet potatoes and regular potatoes, then boil until fork-tender.
• Add the brown sugar, maple syrup, butter, sour cream, whiskey, cinnamon, and salt to the potatoes.
• Mash until smooth, but keep some lumps for texture.
• Fold in the toasted pecans and serve.