To make the fig spread:

• Heat the olive oil in a medium saucepan over medium heat.
• Add the minced shallot and cook until tender and fragrant.
• Stir in the agave nectar, red wine, red wine vinegar, sea salt, and rosemary.
• Bring to a boil.
• Add the figs, cover, and let simmer for 10 minutes.
• Mix in the ground chestnuts and set aside.

To make the soup:

• In a large saucepan, heat the olive oil over medium-high heat.
• Add the chopped celery, carrot, red onion, and grated garlic.
• Cook for 5 minutes or until tender.
• Add the sea salt, white pepper, tomato sauce, water, tomato paste, and the prepared fig spread.
• Stir well.
• Bring the mixture to a boil, then add the lentils.
• Cover, reduce heat, and simmer for 20 minutes, stirring occasionally, until the lentils are tender.
• Serve warm and enjoy!

• Rinse, sort, and soak the black beans overnight.
• Rinse and strain before cooking.
• In a large stockpot, melt the nondairy butter over medium-low heat.
• Add the red onion, yellow onion, garlic, and a pinch of salt.
• Sweat the vegetables for 10 to 15 minutes until translucent and fragrant.
• Add the water, bay leaves, paprika, chili powder, cumin, coriander, soaked beans, liquid smoke, and diced tomatoes with juice.
• Stir well.
• Bring the mixture to a boil, then reduce to a simmer.
• Cover and let cook for 1½ to 2 hours, stirring occasionally.
• Check the beans for tenderness.
• If the pot loses too much liquid due to steam, add more water as needed.
• Remove and discard the bay leaves before serving.
• Serve hot, garnished with nondairy sour cream and/or avocado slices if desired.

• Cut the leeks into ¼-inch slices, using most of the leek until it forks into separate leaves.
• In a large pot, melt the nondairy butter over high heat.
• Add the sliced leeks and lemongrass, and sauté until browned, about 2 minutes.
• Pour in the vegetable broth to deglaze the pot and bring the mixture to a boil.
• Add the diced potatoes, reduce the heat to a simmer, cover, and cook for 30 minutes.
• Using an immersion blender, blend the soup until mostly smooth but leave some chunks for a rustic texture.
• Alternatively, use a countertop blender, blending in batches and letting the soup cool slightly first.
• Season with salt and pepper to taste.
• Serve warm, and enjoy!

Note:

• If using a countertop blender, let the soup cool slightly before blending to avoid hot-liquid splashes.

• Add the vegetable broth, coconut milk, carrots, curry powder, and minced garlic to a medium pot.
• Bring the mixture to a boil.
• Reduce the heat to a simmer and cook for about 10 minutes, or until the carrots are tender.
• Using an immersion blender, purée the soup until smooth.
• Alternatively, let the soup cool slightly and purée in batches in a countertop blender.
• Season with salt and pepper to taste.
• Serve warm and enjoy!

• Bring the chicken-flavored vegetable broth to a boil in a medium pot.
• Add the peas, corn, and tofu to the boiling broth.
• Return the soup to a boil and add the noodles.
• Simmer for 7 to 10 minutes, or until the noodles are tender.
• Serve hot and enjoy!

• Heat the olive oil in a large saucepan over medium-high heat.
• Add the diced carrot, zucchini, onion, garlic, and sea salt.
• Cook for 5 minutes, stirring occasionally.
• Add the chili powder, cumin, cayenne, and oregano, and cook for 1 minute until fragrant.
• Stir in the pearl barley and cook for another 2 minutes.
• Add the water or vegetable broth, tomato paste, and tomato sauce.
• Stir well to combine.
• Bring the mixture to a boil, then reduce the heat to a simmer and cover with a lid.
• Cook for 35 minutes, stirring occasionally to prevent sticking.
• Remove the lid, stir in the black beans, and cook uncovered for another 10 minutes, allowing the liquid to reduce and the barley to become tender.
• Serve hot and enjoy!

• Heat the olive oil in a large saucepan over medium-high heat.
• Add the diced onion and sauté until tender, about 4 minutes, stirring often.
• Stir in the chili powder, cayenne, and cumin, and cook for 1 minute until fragrant.
• Add the agave nectar, tequila, and sea salt, stirring well.
• Stir in the cranberries and cook for 5 minutes until they begin to soften.
• Add the diced tomatoes with their liquid and the water.
• Bring the mixture to a low boil, cover with a lid, and reduce the heat to a simmer.
• Let simmer for 10 minutes.
• Stir in the kidney beans, cover, and simmer for another 15 minutes.
• If the chili is too liquid for your liking, let it cook uncovered for a couple of additional minutes to thicken.
• Serve hot with steamed rice, roasted sweet potatoes, or fresh bread.

• Add the vegan mayonnaise and nondairy sour cream to a mixing bowl.
• Stir in the finely diced chipotle peppers in adobo sauce.
• Mix in the dried parsley, dried dill, garlic powder, onion powder, ground cumin, salt, and black pepper.
• Whisk until the dressing is smooth and well blended.
• Transfer to an airtight container and refrigerate for up to 2 weeks.

• Add plain nondairy yogurt, vegan mayonnaise, and orange juice to a mixing bowl.
• Whisk until smooth and well combined.
• Stir in the poppy seeds.
• Transfer the dressing to an airtight container.
• Store in the refrigerator until ready to serve.

• Place the cumin, celery, and caraway seeds in a small saucepan.
• Toast over medium heat for 1 minute until fragrant.
• Transfer the toasted seeds to a blender.
• Add orange juice, olive oil, apple cider vinegar, Dijon mustard, sunflower seeds, parsley, sea salt, black pepper, and grated garlic to the blender.
• Blend on high until smooth and creamy.
• Serve chilled.
• Store any leftovers in the refrigerator.