• To make the crust: In a small-size bowl, combine the water, yeast, and agave.
• Let proof for about 10 minutes, until it foams and bubbles.
• If it doesn’t foam, start over with fresh yeast.
• In a large-size bowl, stir together the flour, salt, salsa, and 1 tablespoon (15 ml) of the oil.
• Stir the proofed yeast into the flour mixture.
• Transfer to a lightly floured surface and knead for 8 to 10 minutes, until the dough is smooth and pliable.
• Add more flour if the dough is too sticky.
• Shape into a ball.
• Lightly coat a large-size bowl with the remaining ½ teaspoon oil.
• Turn the dough to coat, cover, and let rise for 90 minutes, until doubled in size.
• To make the filling: In a large-size saucepan, heat the oil.
• Crumble the soy chorizo into the pan, and add the garlic, onion, and cumin.
• Cook over medium heat for about 4 minutes, until lightly browned.
• Add the corn, peas, and salsa.
• Simmer for 6 minutes.
• Preheat the oven to 190°C (375°F).
• Line a baking sheet with parchment paper or a silicone baking mat.
• Punch down the dough, and roll it out into a 20 × 25-cm (8 × 10-inch) rectangle directly on the parchment or baking mat.
• Spread the filling evenly on top; let rest for at least 20 minutes while the oven preheats.
• Bake for 24 minutes, or until the edges of the crust are golden brown.
• Drizzle with hot sauce, if desired, upon serving.

• Preheat the oven to 190°C (375°F).
• Lightly coat a 20-cm pie plate with nonstick spray.
• To make the crust: In a stand mixer or food processor, combine the tahini, salt, and flour.
• Add the water, 1 tablespoon at a time, until a dough forms.
• Shape into a disk.
• Roll out the crust and transfer it to the prepared pie plate.
• Lightly prick the crust across the bottom to prevent air bubbles.
• Set aside.
• To make the filling: Bring the water to a boil in a medium-size saucepan.
• Add the lentils and cook for 25 minutes if using brown lentils, 15 minutes if using red lentils, or until tender to your preference.
• Drain and set aside.
• In a large-size saucepan, heat the oil over medium-high heat.
• Cook the bell pepper, onion, and garlic for 4 minutes, or until tender.
• Stir in the black pepper, salt, garam masala, cumin, cayenne, turmeric, and coriander.
• Cook for 1 minute, or until fragrant.
• Stir in the tomato sauce, tomato paste, agave, and cooked lentils.
• Lower the heat, cover with a lid, and let simmer for 5 minutes.
• Pour the lentil filling into the prepared crust and level the top with a spatula.
• Bake for 40 minutes, or until the edges of the crust are golden and the filling is set.
• Let stand for 15 minutes before slicing and serving.

To make the focaccia:

• Mix together the yeast, cane juice, and warm water in a medium-size bowl.
• Let proof for about 10 minutes; it should foam and bubble up.
• If it doesn’t, start over again because your yeast might not be fresh.
• In a large-size bowl, combine the flours, onion powder, basil, salt, and pepper.
• Add the yeast mixture and begin to knead.
• If the dough is too dry, add more water, 15 ml (1 tablespoon) at a time, until you can incorporate all of the flour.
• Knead for about 5 minutes, until you get a soft, elastic, uniform dough ball.
• Lightly coat the ball with oil, cover lightly with plastic wrap, and let rise for 45 minutes to 1 hour.

To make the potatoes:

• Use your preferred type of potatoes, and slice them as thin as possible (using a mandolin or a sharp knife).
• Rinse the sliced potatoes in cold water to prevent discoloration.
• Preheat the oven to 180°C (350°F) and prepare a glass 23 × 33-cm (9 × 13-inch) baking dish by lightly greasing or spraying with nonstick cooking spray.

To make the onions:

• In a large-size frying pan, heat the olive oil over medium heat.
• Add the onion and salt and sauté until translucent and beginning to brown, 5 to 7 minutes.
• Add the vinegar and continue to cook for 2 to 3 more minutes, tossing to coat.
• Remove from the heat.
• Punch down the dough.
• Press the dough into the baking dish, making sure you get it into the corners, and create dimples in the surface with your fingers.
• Using a fork, poke holes all over the surface of the dough.
• Spread the minced garlic over the dough, then drizzle with olive oil.
• Layer the potatoes on top to cover completely, and spread the béchamel sauce all over the potatoes.
• Top with the balsamic caramelized onions.
• Bake for 1 hour, or until the potatoes are fork-tender and the edges of the focaccia are beginning to brown.
• Let cool before slicing and serving.

• To make the crust: In a medium-size bowl, combine the sweet potato purée, water, oil, and agave nectar.
• In a large-size bowl, combine the flours, sage, cayenne pepper, nutmeg, salt, and yeast.
• Stir the flour mixture into the sweet potato mixture.
• Transfer to a lightly floured surface and knead for 8 to 10 minutes, or until the dough is smooth and pliable, adding more flour if the dough is too wet.
• Shape into a ball.
• Lightly coat a large-size bowl with oil, add the dough, and turn to coat.
• Cover tightly with plastic wrap, and let rise until doubled, 60 to 90 minutes.
• To make the onions: In a large-size, shallow saucepan, combine the peanut oil, onions, shallots, garlic, and salt.
• Cook over medium-low heat for about 20 minutes, or until the onions are caramelized and brown.
• Set aside.
• To make the sprinkles: Place all the sprinkle ingredients in a coffee grinder or food processor.
• Blend until pulverized into a fine powder.
• Set aside.
• Preheat the oven to 200°C (400°F).
• Punch down the dough, and roll it into a 20 × 25-cm (8 × 10-inch) rectangle directly on a piece of parchment paper or a Silpat.
• Sprinkle the caramelized onions on top of the dough, followed by the sprinkles, to taste.
• Bake for 18 minutes, or until the edges of the crust are golden brown.
• Serve with a nice mixed green salad.

• Bring the salted water to a boil in a large pot.
• Add the couscous, reduce to a simmer, cover, and cook for 8 to 10 minutes, stirring often to prevent scorching, until the water is absorbed.
• Fluff with a fork.
• Stir in the olive oil, currants, cashews, parsley, curry powder, salt, and pepper.
• Serve warm.

• Cook the pasta in salted water according to the package directions.
• While the pasta is cooking, chop the tofu into tiny cubes, about 6 mm (¼ inch).
• In a mixing bowl, combine the tofu, tomatoes, basil, garlic, olive oil, salt, and pepper.
• Drain the pasta and toss with the tofu mixture.
• Serve warm or cold.

• In a large pot, heat the peanut oil over medium heat.
• Add the onion, garlic, zucchini, bell pepper, and raisins.
• Cook for 4 minutes.
• Add the cumin, paprika, ginger, and cinnamon, stirring for 1 minute until fragrant.
• Pour in the tomato sauce and beans, then stir in the broken spaghetti.
• Add enough water to cover the pasta.
• Sprinkle with salt.
• Stir well, cover, and simmer over medium-high heat for 10 minutes, stirring occasionally to ensure the pasta doesn’t stick and there’s enough liquid.
• Remove the lid and cook for another 5 minutes until the pasta is al dente and the liquid is absorbed.
• Add more water or broth if needed.
• Serve with a garnish of roasted peanuts, if desired.

• Peel and cut the potatoes into chunks.
• Boil until fork-tender, then drain and return to a mixing bowl.
• Add the olive oil and pumpkin purée, then mash the potatoes until smooth.
• Let cool completely.
• Stir in the flour, sage, nutmeg, salt, and pepper.
• Knead until a soft dough forms.
• Adjust flour as needed.
• Divide the dough into 6 pieces and roll each into an 8-inch rope.
• Cut each rope into 12 equal pieces.
• Optionally, you can freeze the gnocchi by placing them on a baking sheet and freezing until solid, then transferring to an airtight container for later use.
• To cook fresh gnocchi, bring a pot of water to a boil.
• Add the gnocchi in batches, about 12 at a time, and boil until they float.
• Sauté the gnocchi in olive oil or nondairy butter until the edges are nicely crisped.
• Serve immediately.

• Preheat the oven to 400°F (200°C, or gas mark 6).
• Prick the potatoes with a fork and bake, uncovered, for 1 hour.
• Remove from the oven and let cool completely.
• Scoop out the potato flesh and place in a mixing bowl.
• Discard the skins.
• Add olive oil and mash until as smooth as possible.
• Stir in flour, basil, garlic powder, onion powder, salt, and pepper.
• Knead until a soft dough forms.
• Adjust flour if needed.
• Divide dough into 4 pieces and roll each into a rope about 8 inches (20 cm) long.
• Cut each rope into 12 equal pieces.
• Optionally, freeze the gnocchi by placing in a single layer on a baking sheet, freezing until solid, and transferring to an airtight container.
• To cook fresh gnocchi, bring a pot of water to a boil.
• Add gnocchi in batches, about 12 at a time.
• Boil until they float to the top.
• Serve immediately, topped with sauce or sautéed with olive oil, salt, and pepper.

• To make the dough: In a mixing bowl, combine semolina flour and a pinch of salt.
• Add water and knead into a soft, firm dough, about 5 minutes.
• Divide dough into 4 equal pieces.
• Cover and let rest for 30 minutes.
• Roll each piece of dough out thin (1.
• 5 mm or 1/16 inch) on a floured surface.
• Lay out sheets on dish towels.
• To make the filling: Mix spinach, pumpkin purée, vegan cream cheese, garlic powder, ground sage, salt, and pepper in a bowl.
• Bring salted water to a boil.
• Cut circles from the dough using a 3-inch cookie cutter or pint glass.
• Spoon 1 tablespoon of filling onto each circle.
• Top with another circle and seal edges with a fork.
• Drop ravioli into boiling water in batches.
• Boil for 3 to 5 minutes, then remove with a slotted spoon.
• Repeat until all ravioli are cooked.
• Serve warm with your favorite sauce or the Garlic and Sage Cashew Cream Sauce.