• ▢ ½ teaspoon cumin seeds
• ▢ ½ teaspoon celery seeds
• ▢ ½ teaspoon caraway seeds
• ▢ ¾ cup 180 ml fresh orange juice
• ▢ 2 tablespoons 30 ml extra-virgin olive oil
• ▢ ¼ cup 60 ml apple cider vinegar
• ▢ 1 teaspoon Dijon mustard
• ▢ ¼ cup plus 2 tablespoons 48 g roasted, salted sunflower seeds
• ▢ ¼ cup 15 g chopped fresh curly parsley
• ▢ 1 teaspoon coarse sea salt
• ▢ ½ teaspoon ground black pepper to taste
• ▢ 2 cloves garlic grated

• ▢ ¼ cup 60 ml fresh orange juice
• ▢ ¼ cup 60 ml seasoned rice vinegar
• ▢ 2 teaspoons toasted sesame oil
• ▢ 1 tablespoon 21 g white miso
• ▢ 1 tablespoon 21 g agave nectar
• ▢ 1 clove garlic grated
• ▢ 1 teaspoon packed grated gingerroot
• ▢ 1 tablespoon 8 g black sesame seeds
• ▢ ¼ teaspoon fine sea salt to taste (optional)

• ▢ 1 tablespoon 8 g nutritional yeast
• ▢ 1 tablespoon 15 ml extra-virgin olive oil
• ▢ 2 tablespoons 30 ml white balsamic vinegar
• ▢ 1 teaspoon favorite dried herbs e.g., thyme, basil, or Italian seasoning

• ▢ 14 ounces 392 g extra-firm tofu, drained but not pressed
• ▢ ½ cup 120 ml extra-virgin olive oil
• ▢ ¼ cup 60 ml balsamic vinegar
• ▢ 1 tablespoon 8 g garlic powder
• ▢ 1 tablespoon 8 g onion powder
• ▢ Salt and pepper to taste

• ▢ 1 tablespoon 5 g fresh chopped basil
• ▢ 1 orange cut into segments, and then into small chunks
• ▢ ½ cup 120 ml extra-virgin olive oil
• ▢ ¼ cup 60 ml balsamic vinegar
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon freshly cracked pepper

• ▢ 1 tablespoon 11 g whole mustard seeds
• ▢ ½ cup 120 ml extra-virgin olive oil
• ▢ ¼ cup 60 ml balsamic vinegar
• ▢ 3 tablespoons 63 g agave nectar
• ▢ 1 tablespoon 15 g brown or Dijon mustard
• ▢ Freshly cracked pepper and sea salt to taste

• ▢ 2 tablespoons 30 ml extra-virgin olive oil
• ▢ 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, store-bought or homemade

For the dressing:

• ▢ 1 cup 224 g vegan mayonnaise, store-bought or homemade
• ▢ 3 tablespoons 45 ml sesame oil
• ▢ 3 tablespoons 45 ml sriracha chili sauce
• ▢ 1 tablespoon 15 ml rice vinegar
• ▢ 1 teaspoon red pepper flakes

For the salad:

• ▢ 1 pound 455 g elbow macaroni (or noodles of choice)
• ▢ 1 pound 455 g broccoli florets, raw or lightly steamed
• ▢ 1 cup 138 g cashews, raw or toasted
• ▢ 1 cup 108 g shredded carrot
• ▢ 2 cups 340 g shelled edamame, cold but cooked
• ▢ Salt and pepper to taste

• ▢ 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