• ▢ 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

• ▢ 12 to 16 ounces 336 to 448 g smoked tofu, store-bought or homemade
• ▢ 1 cup 160 g halved red or green grapes
• ▢ 1 cup 99 g pecans
• ▢ 1 cup 160 g diced red onion
• ▢ 2 stalks celery chopped
• ▢ 1 recipe Orange Poppy Seed Dressing page 129
• ▢ Salt and pepper to taste

• ▢ 10 to 12 ounces 280 to 336 g extra-firm tofu, drained, pressed, and crumbled
• ▢ 2 tablespoons 30 g prepared yellow mustard
• ▢ ½ cup 120 ml extra-virgin olive oil
• ▢ 1 teaspoon white miso
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon paprika
• ▢ ¼ teaspoon turmeric
• ▢ Salt and pepper to taste (black salt gives an extra egg-y flavor)

• ▢ 3 cups 705 ml water
• ▢ 1 cup 184 g dry pearl barley
• ▢ ½ cup 52 g seeded and diced cucumber
• ▢ ½ cup 126 g diced tomato
• ▢ ½ cup 75 g diced green bell pepper
• ▢ ½ cup 80 g finely diced red onion
• ▢ For the dressing:
• ▢ 1 jalapeño pepper seeded and finely diced
• ▢ ¼ cup 60 ml fresh lime juice
• ▢ 2 tablespoons 30 ml extra-virgin olive oil
• ▢ Salt and pepper to taste

• ▢ ¼ cup 60 ml extra-virgin olive oil
• ▢ ¼ cup 60 ml white wine vinegar
• ▢ 2 tablespoons 30 ml fresh lemon juice
• ▢ 2 tablespoons 6 g chopped fresh basil leaves
• ▢ 2 tablespoons 8 g chopped fresh curly parsley
• ▢ ½ teaspoon fine sea salt
• ▢ ¼ teaspoon ground black pepper to taste
• ▢ 2 cloves garlic grated
• ▢ ¼ cup 40 g chopped red onion
• ▢ 4 cups 696 g cooked, cooled millet
• ▢ 8 dried apricots thinly sliced
• ▢ ¼ cup 27 g chopped pecans
• ▢ 2/3 cup 72 g grated carrot

• ▢ 6 tablespoons 96 g prepared vegan pesto
• ▢ ¼ cup 60 ml seasoned rice vinegar
• ▢ ¼ cup 40 g chopped red onion
• ▢ 4 cups 676 g cooked whole wheat orzo
• ▢ 2 cans 15 ounces, or 425 g each cannellini beans, drained and rinsed