• ▢ 1 eggplant halved, each half quartered lengthwise
• ▢ 2 tablespoons 30 ml extra-virgin olive oil, divided
• ▢ 1 teaspoon coarse sea salt
• ▢ 4 small-size sweet potatoes peeled and cubed into bite-size pieces
• ▢ ¼ cup 40 g chopped shallot
• ▢ 2 cloves garlic grated
• ▢ 2 tablespoons 12 g grated gingerroot
• ▢ 1½ teaspoons ground cumin
• ▢ 1½ teaspoons dried basil
• ▢ ¼ teaspoon cayenne
• ▢ Black pepper to taste
• ▢ 1 can 15 ounces, or 425 g diced tomatoes, including liquid
• ▢ 1 cup 235 ml water
• ▢ 1 can 15 ounces, or 425 g cooked cannellini beans, drained and rinsed

• ▢ 2 tablespoons 28 g nondairy butter
• ▢ 4 stalks celery chopped
• ▢ 1 green bell pepper cored, seeded, and diced
• ▢ 2 cups 320 g diced yellow onion
• ▢ 2 teaspoons Old Bay seasoning
• ▢ 1 pound 455 g frozen sliced okra
• ▢ 1 can 15 ounces, or 425 g diced tomatoes, with their juices
• ▢ 1 can 15 ounces, or 425 g tomato sauce
• ▢ 2 teaspoons cayenne pepper
• ▢ 2 teaspoons ground black pepper
• ▢ 1 teaspoon dried oregano
• ▢ ½ teaspoon dried thyme
• ▢ 2 dried bay leaves
• ▢ 2 cups 470 ml vegetable broth
• ▢ 2 cups 270 g uncooked long grain white rice

• ▢ 2 tablespoons 28 g nondairy butter
• ▢ 1 large-size red or yellow onion roughly chopped
• ▢ 1 green bell pepper cored, seeded, and roughly chopped
• ▢ 3 stalks celery roughly chopped
• ▢ 6 cups 1410 ml vegetable broth
• ▢ 1 tablespoon dulse granules ground seaweed
• ▢ 1 tablespoon 6 g Old Bay seasoning
• ▢ 1 tablespoon 6 g garlic powder
• ▢ 1 tablespoon 6 g onion powder
• ▢ 1 teaspoon ground black pepper
• ▢ 1 to 2 teaspoons cayenne pepper to taste
• ▢ 1 pound 455 g frozen sliced okra
• ▢ 8 ounces 227 g shredded cabbage
• ▢ 4 ounces 112 g baby spinach leaves
• ▢ 1 tablespoon 4 g filé powder
• ▢ Salt to taste

For the roux:

• ▢ ½ cup 120 ml canola or other vegetable oil
• ▢ ½ cup 112 g all-purpose flour

• ▢ 1 tablespoon 15 ml extra-virgin olive oil
• ▢ 1½ cups 240 g chopped red onion
• ▢ 3 cloves garlic grated
• ▢ 1 tablespoon 6 g grated gingerroot
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon ground coriander
• ▢ 2 teaspoons garam masala store-bought or homemade (page 305)
• ▢ ½ teaspoon dry mustard
• ▢ ¼ teaspoon cayenne pepper to taste
• ▢ 1 teaspoon coarse sea salt to taste
• ▢ 1 cup 192 g uncooked red lentils, rinsed
• ▢ 1 can 15 ounces, or 425 g diced tomatoes, including liquid
• ▢ 1 can 15 ounces, or 425 g cooked garbanzo beans, drained and rinsed
• ▢ ½ cup 120 ml water, or more if needed
• ▢ Sprinkle of fresh lemon juice optional

• ▢ 1 pound 455 g green cauliflower, trimmed, cleaned, and cut into florets
• ▢ 2 tablespoons 15 g chickpea flour
• ▢ 1 recipe garam masala store-bought or homemade (page 305)
• ▢ 2 teaspoons fine sea salt
• ▢ 4 cloves garlic grated
• ▢ ¼ cup 64 g tahini
• ▢ 1½ cups 355 ml unsweetened soy or other nondairy milk

• ▢ 1 tablespoon 15 ml peanut oil
• ▢ 1 tablespoon 6 g grated gingerroot
• ▢ 2 cloves garlic grated
• ▢ 1 cup 164 g cooked garbanzo beans, drained and rinsed
• ▢ 113 cups 144 g grated carrot (about 2 large)
• ▢ 3 pounds 1.4 kg butternut squash, roasted, cubed
• ▢ 3 cups 705 ml water
• ▢ 2 tablespoons 30 ml mirin or white wine
• ▢ 2 tablespoons 42 g white miso
• ▢ 2 tablespoons 30 ml tamari
• ▢ 1 tablespoon 15 ml seasoned rice vinegar
• ▢ 1 tablespoon 15 ml toasted sesame oil

• ▢ 1 chipotle pepper packed in adobo sauce (add more if you like it really spicy)
• ▢ 1 tablespoon 15 ml adobo sauce, from the can
• ▢ 2 cups 500 g yellow corn kernels
• ▢ 4 cups 940 ml vegetable broth
• ▢ 1 white or yellow onion roughly chopped
• ▢ ½ teaspoon black pepper
• ▢ 2 cups 470 ml soy creamer
• ▢ 6 ounces 168 g roasted red peppers (packed in water)
• ▢ 1 pound 455 g sweet potatoes, peeled and cut into chunks

• ▢ 1 head cabbage shredded
• ▢ 1 teaspoon celery seed
• ▢ 1 teaspoon dried dill
• ▢ 1 teaspoon paprika
• ▢ 2 cloves garlic roughly chopped
• ▢ 1 yellow onion roughly chopped
• ▢ 12 ounces 336 g asparagus, cut into 2-inch pieces
• ▢ 1 pound 455 g peeled carrots, roughly chopped
• ▢ 1 pound 455 g red potatoes
• ▢ ¼ cup 30 g nutritional yeast
• ▢ 8 cups 1880 ml vegetable broth