• ▢ 2 tablespoons 30 ml fresh lemon juice
• ▢ 2 tablespoons 30 ml extra-virgin olive oil
• ▢ 2 tablespoons 30 ml seasoned rice vinegar
• ▢ ¼ cup 25 g finely chopped scallion
• ▢ ½ teaspoon cracked black pepper
• ▢ ½ teaspoon fine sea salt
• ▢ 1 tablespoon 3 g chopped fresh basil
• ▢ 1 tablespoon 4 g chopped fresh curly parsley
• ▢ ½ teaspoon dried thyme
• ▢ 1 ripe avocado peeled and mashed
• ▢ 3 cups 474 g cooked and chilled long-grain white or brown rice
• ▢ ¼ cup 31 g pistachios, chopped

• ▢ ¼ cup 60 ml seasoned rice vinegar
• ▢ 2 tablespoons 30 ml toasted sesame oil
• ▢ 1 clove garlic grated
• ▢ ¼ teaspoon ground ginger
• ▢ Zest of ½ lemon about 1 teaspoon
• ▢ Salt and pepper to taste
• ▢ 12 ounces 340 g kale, stems and ribs removed, torn into small pieces, thoroughly cleaned, and spun dry
• ▢ 1½ tablespoons 12 g sesame seeds (optional)

• ▢ 4 cups 940 ml water
• ▢ 1 cup 170 g uncooked quinoa
• ▢ ½ cup 50 g finely chopped scallion
• ▢ 2 cloves garlic grated
• ▢ 1 English cucumber peeled and thinly sliced
• ▢ 4 Roma tomatoes diced
• ▢ 1 cup 60 g chopped fresh curly parsley
• ▢ ½ cup 47 g toasted hazelnuts, halved
• ▢ 6 dried figs coarsely chopped
• ▢ 3 tablespoons 45 ml extra-virgin olive oil
• ▢ 2 tablespoons 30 ml white balsamic vinegar
• ▢ ¼ cup 60 ml fresh lemon juice
• ▢ 2 teaspoons orange zest
• ▢ ½ teaspoon dried sage
• ▢ ½ teaspoon celery seeds
• ▢ ¼ teaspoon dried marjoram
• ▢ 3 tablespoons 24 g nutritional yeast (optional)
• ▢ ¼ teaspoon ground black pepper to taste
• ▢ ¼ teaspoon fine sea salt to taste

• ▢ 1 cucumber thinly sliced and quartered
• ▢ 1 cup 25 g chopped fresh cilantro
• ▢ 2 tablespoons 30 ml rice vinegar
• ▢ Salt and pepper to taste

• ▢ 2 teaspoons toasted sesame oil
• ▢ 2 teaspoons grated gingerroot
• ▢ 2 cloves garlic grated
• ▢ 2 teaspoons tamarind paste
• ▢ 2 tablespoons 30 ml rice vinegar
• ▢ 2 tablespoons 30 ml water
• ▢ 2 large-size carrots peeled and shredded
• ▢ 1 English cucumber cut in half lengthwise and finely sliced into half-moons
• ▢ 1½ teaspoons poppy seeds
• ▢ 1½ teaspoons sesame seeds
• ▢ 2 tablespoons 12 g finely chopped scallion (optional)
• ▢ ½ teaspoon fine sea salt to taste

• ▢ 12 ounces 340 g kale, stems and ribs removed, torn into small pieces, cleaned, and thoroughly spun dry
• ▢ 1 tablespoon 15 ml extra-virgin olive oil
• ▢ 1 tablespoon 15 ml white balsamic or apple cider vinegar
• ▢ 1 tablespoon 8 g nutritional yeast
• ▢ Pinch fine sea salt

• ▢ 12 large-size dry rice spring roll wrappers
• ▢ 6 ounces 168 g baby spinach leaves
• ▢ 1 cucumber seeded and cut into matchsticks
• ▢ 3 avocados peeled and sliced
• ▢ 2 to 3 cups 216 to 324 g shredded carrots
• ▢ 6 ounces 168 g prepared maifun noodles (rice stick noodles)

For the wraps:

• ▢ 1¼ cups 156 g all-purpose flour
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon baking powder
• ▢ ¼ teaspoon baking soda
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon dried parsley
• ▢ ½ teaspoon dried basil
• ▢ ½ cup 120 ml water

For the filling:

• ▢ 6 ounces 168 g extra-firm tofu, drained, pressed, and crumbled
• ▢ ¼ cup 40 g sun-dried tomatoes packed in oil, chopped
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 2 tablespoons 15 g nutritional yeast
• ▢ ½ teaspoon paprika
• ▢ 1 tablespoon 15 ml extra-virgin olive oil
• ▢ Salt and pepper to taste
• ▢ Olive oil for brushing

• ▢ 2 cups 348 g cooked rice (white, brown, long, or short)
• ▢ 2 tablespoons 6 g finely chopped mint leaves
• ▢ 2 tablespoons 30 ml balsamic vinegar
• ▢ 2 tablespoons 30 ml lemon juice
• ▢ 2 tablespoons 30 ml extra-virgin olive oil
• ▢ ½ cup 60 g finely chopped walnuts
• ▢ Salt and pepper to taste
• ▢ 12 grape leaves