• 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.

• In a saucepot, bring 4 cups of water to a boil.
• Add the quinoa, return to a boil, then reduce the heat and cook, covered, for 10 to 12 minutes, or until all the water is absorbed and the quinoa tails have unfurled.
• Remove from heat, fluff with a fork, cover, and let sit for another 10 minutes.
• While the quinoa is cooling, combine all the remaining ingredients in a large bowl.
• Once the quinoa is ready, mix it into the other ingredients and stir to combine.
• Serve with optional toppings like diced bell pepper, red onion, cilantro, or tomatoes.

Cook the barley:

• Bring the water or vegetable broth to a boil in a large saucepan.
• Add the barley, cover, and cook for 40 minutes, or until tender.
• Drain and set aside.

Sauté the aromatics and vegetables:

• In a large saucepan, heat the olive oil over medium-high heat.
• Add the garlic and shallot, cooking for 2 minutes while stirring.
• Stir in the asparagus and cook for 5 minutes.
• Add the lemon juice and cook for another 5 minutes, until the asparagus is tender.

Combine the ingredients:

• Stir in the cooked barley, shiitake mushrooms, and sun-dried tomatoes.
• Add the nutmeg, black pepper, salt, and thyme, stirring to combine.
• Cook for 1 minute, until fragrant.

Add the finishing touches:

• Pour in the soy creamer and cook, stirring often, until most of the liquid is absorbed.
• Serve: Serve hot, drizzling black truffle oil or extra-virgin olive oil over the top.

• In a saucepan or pot with a tight-fitting lid, heat the oil over medium heat.
• Add the bell pepper, onion, celery, and salt.
• Cover and cook for about 15 minutes, or until very fragrant and reduced in volume by almost half.
• The onions should look translucent and the vegetables slightly browned.
• Add the broth and soy sauce and deglaze the pot.
• Bring to a boil.
• Add the rice, return to a boil, and then reduce to a simmer.
• Cover and simmer for about 20 minutes, or until most of the moisture has been absorbed.
• Stir in the beans, heat through, and enjoy!

• Bring the broth to a boil in a medium-size pot.
• Add 1 tablespoon (15 ml) of the olive oil and the rice.
• Reduce to a simmer, cover, and simmer for 20 to 30 minutes.
• Add the water, return to a boil, add the orzo, cover, and boil for about 7 more minutes.
• Uncover and let stand until all the moisture has been absorbed, 5 to 10 minutes.
• Mix in the garlic, basil, pine nuts, vinegar, remaining ¼ cup oil, sun-dried tomatoes, salt, and pepper and serve.