For the coleslaw:

• ▢ 1 head cabbage shredded
• ▢ ½ cup 130 g julienne-sliced fire-roasted red peppers
• ▢ 1 cup 108 g shredded carrot
• ▢ ¼ cup 32 g sunflower seeds
• ▢ ¼ cup 40 g raisins or currants

For the dressing:

• ▢ 1 cup 224 g vegan mayonnaise
• ▢ 3 tablespoons 45 ml apple cider vinegar
• ▢ 2 tablespoons 12 g yellow curry powder
• ▢ Salt and pepper to taste

• ▢ 5 ounces 142 g fresh baby spinach leaves
• ▢ 1 red onion julienned
• ▢ 2 tablespoons 15 g minced garlic
• ▢ 10 ounces 280 g extra-firm tofu, drained and pressed
• ▢ ¼ teaspoon turmeric
• ▢ ¼ teaspoon paprika
• ▢ 3 tablespoons 45 ml fresh lemon juice
• ▢ Salt and pepper to taste

For the nut brittle:

• ▢ 1 cup 138 g raw cashews
• ▢ ½ cup 110 g firmly packed brown sugar
• ▢ ¼ cup 84 g agave nectar
• ▢ ¼ teaspoon cayenne pepper

For the dressing:

• ▢ 12 ounces 340 g extra-firm tofu, drained and pressed
• ▢ ½ cup 120 ml canola oil
• ▢ 3 tablespoons 45 ml apple cider vinegar
• ▢ 2 tablespoons 42 g agave nectar
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon cayenne pepper
• ▢ Salt and pepper to taste

For the salad:

• ▢ 2 pounds 910 g broccoli florets, raw or lightly steamed
• ▢ 1 cup 160 g diced red onion
• ▢ 1 cup 120 g raisins
• ▢ ½ cup 50 g imitation bacon bits

• ▢ 1 bag 12 ounces, or 341 g frozen shelled edamame
• ▢ 2 cloves garlic minced
• ▢ ¾ cup 120 g finely diced red onion
• ▢ ¾ cup 120 g finely diced yellow bell pepper
• ▢ 3 tablespoons 45 ml extra-virgin olive oil
• ▢ 3 tablespoons 45 ml canola oil
• ▢ 3 tablespoons 45 ml rice vinegar
• ▢ Salt and pepper to taste

• ▢ ¼ cup 60 ml seasoned rice vinegar
• ▢ 2 tablespoons 30 ml toasted sesame oil
• ▢ 1 clove garlic grated
• ▢ ¼ teaspoon ground ginger
• ▢ Zest of ½ lemon about 1 teaspoon
• ▢ Salt and pepper to taste
• ▢ 12 ounces 340 g kale, stems and ribs removed, torn into small pieces, thoroughly cleaned, and spun dry
• ▢ 1½ tablespoons 12 g sesame seeds (optional)

• ▢ 4 cups 940 ml water
• ▢ 1 cup 170 g uncooked quinoa
• ▢ ½ cup 50 g finely chopped scallion
• ▢ 2 cloves garlic grated
• ▢ 1 English cucumber peeled and thinly sliced
• ▢ 4 Roma tomatoes diced
• ▢ 1 cup 60 g chopped fresh curly parsley
• ▢ ½ cup 47 g toasted hazelnuts, halved
• ▢ 6 dried figs coarsely chopped
• ▢ 3 tablespoons 45 ml extra-virgin olive oil
• ▢ 2 tablespoons 30 ml white balsamic vinegar
• ▢ ¼ cup 60 ml fresh lemon juice
• ▢ 2 teaspoons orange zest
• ▢ ½ teaspoon dried sage
• ▢ ½ teaspoon celery seeds
• ▢ ¼ teaspoon dried marjoram
• ▢ 3 tablespoons 24 g nutritional yeast (optional)
• ▢ ¼ teaspoon ground black pepper to taste
• ▢ ¼ teaspoon fine sea salt to taste

• ▢ 1 cucumber thinly sliced and quartered
• ▢ 1 cup 25 g chopped fresh cilantro
• ▢ 2 tablespoons 30 ml rice vinegar
• ▢ Salt and pepper to taste

• ▢ 12 ounces 340 g kale, stems and ribs removed, torn into small pieces, cleaned, and thoroughly spun dry
• ▢ 1 tablespoon 15 ml extra-virgin olive oil
• ▢ 1 tablespoon 15 ml white balsamic or apple cider vinegar
• ▢ 1 tablespoon 8 g nutritional yeast
• ▢ Pinch fine sea salt