• Bring a pot of lightly salted water to a boil.
• Add the beans to the boiling water and boil for 3 minutes.
• Drain the beans and set them aside.
• In a mixing bowl, combine the edamame, garlic, red onion, yellow bell pepper, olive oil, canola oil, and rice vinegar.
• Toss all ingredients until well coated.
• Season with salt and pepper to taste.
• Refrigerate the salad until ready to serve.
• Serve chilled and enjoy!

• In a large bowl, combine the seasoned rice vinegar, toasted sesame oil, grated garlic, ground ginger, lemon zest, salt, and pepper.
• Add the kale to the bowl and toss until thoroughly coated with the dressing.
• Cover the bowl with a lid or plastic wrap and refrigerate overnight to marinate and tenderize the kale.
• Sprinkle with sesame seeds before serving, if desired.

• Sprinkle ½ teaspoon of salt over the cucumber slices, place them in a colander, and let sit for 1 hour.
• Rinse and drain well.
• In a medium saucepan, bring the water to a boil.
• Add the quinoa and cook over medium heat for 10 minutes or until the tails pop up.
• Drain and set aside to cool.
• In a large bowl, combine the scallion, garlic, cucumber, tomatoes, parsley, hazelnuts, figs, olive oil, white balsamic vinegar, lemon juice, orange zest, sage, celery seeds, marjoram, and nutritional yeast (if using).
• Add the cooled quinoa to the bowl and stir well to combine.
• Season with black pepper and sea salt to taste.
• Chill the salad before serving.

• In a bowl, combine the cucumber, cilantro, rice vinegar, salt, and pepper.
• Mix well until everything is coated.
• Serve immediately at room temperature or chill before serving.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• In a large bowl, toss the kale with olive oil, vinegar, nutritional yeast, and sea salt.
• Divide the coated kale evenly between two rimmed baking sheets.
• Bake for 10 minutes.
• Check if the kale is crisp; if not, increase the oven temperature to 375°F (190°C, or gas mark 5).
• Continue baking for another 10 minutes or until the kale becomes crispy.

• Prepare a workstation on a flat surface near the stove.
• Fill a shallow pan with hot (but not boiling) water.
• Lay out a damp dish towel nearby.
• Place one rice wrapper in the hot water for 10 seconds, until soft and pliable.
• Transfer the softened wrapper to the dish towel.
• Layer 5 spinach leaves, cucumber matchsticks, avocado slices, shredded carrots, and a small handful of noodles in the center of the wrapper.
• Fold the sides inward, then roll tightly like a burrito.
• Repeat with the remaining wrappers and filling ingredients.
• Serve immediately with sweet and sour sauce for dipping.

To make the wraps:

• Preheat the oven to 400°F (200°C, or gas mark 6).
• Line a baking sheet with parchment or a silicone mat.
• In a mixing bowl, combine flour, salt, baking powder, baking soda, garlic powder, onion powder, parsley, and basil.
• Add water and knead into an elastic dough.
• Adjust with extra water or flour as needed.
• Divide the dough into 8 equal portions.
• On a floured surface, roll each portion into a thin tortilla-like wrap.
• Stack between waxed paper and set aside.

To make the filling:

• Combine tofu, sun-dried tomatoes, garlic powder, onion powder, nutritional yeast, paprika, olive oil, salt, and pepper in a bowl.
• Mix until uniform.
• Divide into 8 equal portions.

To assemble:

• Place one portion of the filling in the center of each wrap.
• Roll the wrap like a burrito, folding the sides in first and then rolling tightly.
• Place seam side down on the prepared baking sheet.
• Brush lightly with olive oil.
• Bake for 15–20 minutes or until golden brown.
• Serve warm with marinara or hummus for dipping.

• Combine cooked rice, mint, balsamic vinegar, lemon juice, olive oil, walnuts, salt, and pepper in a mixing bowl.
• Mix thoroughly with your hands until the mixture is uniform.
• Prepare a clean, flat workspace.
• Lay a grape leaf flat on the workspace.
• Place about 2 tablespoons (20 g) of the rice mixture in the center of the leaf.
• Fold the sides of the grape leaf inward and roll tightly like a small burrito.
• Repeat the process with the remaining 11 grape leaves.
• Serve warm, cold, or at room temperature.
• Pair with tzatziki or nondairy yogurt for dipping.

To prepare the rice:

• Place the sushi rice, water, rice wine vinegar, agave nectar, and salt in a rice cooker.
• If a rice cooker is unavailable, cook the rice following the package instructions, incorporating vinegar and agave in the water.

To make the tofu:

• Heat vegetable oil in a deep fryer or pot to a depth of 1 inch (2.
• 5 cm) over high heat.
• Slice tofu into 12–16 rectangular pieces (2 inches long, 1.
• 5 inches wide, and 0.
• 25 inches thick).
• Fry tofu pieces in small batches for 5 minutes or until golden brown.
• Avoid crowding to prevent sticking.
• Drain fried tofu on paper towels.
• Mix soy sauce, rice wine vinegar, and agave nectar in a wide dish or resealable bag.
• Marinate fried tofu for 10–20 minutes.
• Remove tofu and pat dry.
• Cut a slit in one long side of each tofu piece to create a pocket.

To make the sauce:

• Whisk vegan mayonnaise, sriracha, and sesame oil together in a bowl until smooth.

To assemble:

• Stuff prepared tofu pockets with sushi rice.
• Drizzle spicy sushi sauce over stuffed tofu pockets.
• Serve extra sauce on the side for dipping.