• 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.

Prepare the Filling:

• Heat olive oil in a skillet over medium heat.
• Add chopped mushrooms, onion, and garlic.
• Sauté until fragrant and the mushrooms reduce by half.
• In a food processor, combine walnuts, cashew powder, cardamom, cinnamon, paprika, and garam masala.
• Pulse until the mixture is finely chopped but retains some texture.
• Fold in pine nuts and season with salt and pepper.
• Set aside to cool slightly.

Preheat Oven:

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line a baking sheet with parchment paper, a silicone baking mat, or spray with nonstick cooking spray.

Prepare the Phyllo Dough:

• Set up a workstation with ample space.
• Lay a damp dish towel flat and place the phyllo dough stack on it.
• Cover with another damp towel to prevent drying.
• Take one phyllo sheet and brush with olive oil.
• Place another sheet on top, brush with olive oil, and cut the stacked sheets into three long strips.

Assemble the Samosas:

• Place 2–3 tablespoons of filling on the short end of one phyllo strip.
• Fold the bottom left corner over the filling to meet the right edge, forming a triangle.
• Continue folding up and over, keeping the triangle shape, until the end of the strip.
• Brush the finished triangle with olive oil and place it on the baking sheet.
• Repeat with remaining strips and filling.

Bake:

• Bake in the preheated oven for 16–20 minutes or until the samosas are golden brown and flaky.

Serve:

• Let cool slightly before serving.
• Enjoy these savory samosas as a snack or appetizer!

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Carefully remove the stems from the mushrooms, reserving the stems for the filling.
• Combine balsamic vinegar and olive oil in a shallow baking dish to prepare the marinade.
• Place mushrooms in the dish, “hole” side up.
• Set aside.
• Chop the reserved mushroom stems finely.
• Heat olive oil in a sauté pan over medium heat.
• Add chopped mushroom stems, onion, and garlic.
• Sauté until fragrant, about 7–10 minutes.
• In a small pot, bring water to a boil.
• Add couscous, reduce to a simmer, and stir until the water is fully absorbed.
• Mix the couscous with the sautéed vegetable mixture, curry powder, parsley, garam masala, salt, and pepper until well combined.
• Fill each mushroom with a heaping scoop of the couscous mixture.
• Bake the mushrooms, uncovered, in the oven for about 15 minutes.
• Serve warm.
• Any leftover couscous can be enjoyed as a flavorful side dish.

For the Marinade:

• Whisk together the soy sauce, rice vinegar, water, and ginger in a shallow dish or resealable bag.
• Slice the tofu lengthwise into 6 pieces, then cut each piece in half lengthwise for a total of 12 strips.
• Place the tofu strips in the marinade and let sit for 30 minutes.
• Avoid over-marinating to prevent excessive saltiness.
• Thread each tofu strip carefully onto a soaked skewer.

For Grilling:

• Preheat an indoor grill, grill pan, or barbecue to high heat.
• Grill the tofu for about 1–2 minutes per side, turning four times for even grill marks.

For the Sauce:

• In a blender, combine peanut butter, peanut oil, scallions, soy sauce, and red pepper flakes.
• Purée until smooth.
• Serve the dipping sauce alongside the grilled tofu skewers.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• In a small bowl, mix together the nondairy cream cheese, parsley, sage, rosemary, and thyme until well combined.
• Lay out one wonton wrapper at a time on a flat surface.
• Brush lightly with olive oil.
• Place 1 tablespoon (16 g) of the cream cheese mixture in the center of the wrapper.
• Fold the wrapper by bringing each corner into the center, pinching and twisting to seal.
• Place the folded wontons on a baking sheet.
• Bake for 10 to 12 minutes, or until the wontons are golden and crispy.
• Let cool for 1–2 minutes before serving to avoid burning from the hot filling.

• Mix the yeast, sugar, and warm water in a small bowl.
• Let it stand for 10 minutes until frothy.
• In a mixing bowl, combine the flour and salt.
• Add the olive oil, minced garlic, and parsley to the yeast mixture.
• Gradually add the wet ingredients to the dry ingredients.
• Knead until a smooth dough ball forms.
• Lightly oil the dough, cover with plastic wrap, and let it rise for 1 hour until doubled in size.
• Punch down the dough and divide it into 16 equal pieces.
• Heat a dry, nonstick frying pan or skillet over high heat.
• Roll out each piece of dough to ⅛ inch (3 mm) thick, shaping into rounds.
• Cook 2 to 3 pieces at a time in the pan for about 2–3 minutes per side until lightly browned and puffed.
• Serve warm or at room temperature.