• Cook the udon noodles in lightly salted water according to the package instructions, then drain and set aside.
• While the noodles are cooking, cut tofu into bite-sized triangles and set aside.
• In another pot, combine coconut milk, lemon juice, scallions, chives, basil, dill, parsley, and curry powder.
• Bring to a boil, then reduce to a simmer.
• Add tofu and let simmer, uncovered, for 10 minutes, stirring occasionally.
• Drain the cooked udon and add to the pot with the coconut sauce.
• Toss well to coat the noodles.
• Season with salt and pepper to taste.
• Serve immediately, or refrigerate for a cold dish the next day.

• Cook chow mein noodles according to the package instructions, then drain, cover, and set aside.
• Heat sesame oil in a wok or large frying pan over high heat.
• Add broccoli, carrots, cashews (if using), and ginger.
• Stir-fry for 5–7 minutes.
• Drizzle in peanut oil and mix well.
• Cut tofu into small cubes and add to the wok.
• Stir-fry for another 5 minutes, tossing frequently.
• Pour in soy sauce and sprinkle sesame seeds.
• Toss to coat.
• Add the noodles to the wok, rinsing them under water first if sticky.
• Cook and stir everything for 5 more minutes until evenly mixed and heated through.
• Serve immediately as a main or side dish.

For the Sweet and Sour Sauce:

• Combine pineapple juice, rice wine vinegar, granulated sugar, ketchup, soy sauce, salt, and red pepper flakes (if using) in a pot.
• Bring to a boil, then reduce to a simmer and cook for 10 minutes.
• Whisk in the cornstarch slurry, stirring until thickened.
• Remove from heat and set aside, or keep warm on low heat.

For the Tofu:

• Mix flour, salt, and pepper in a shallow dish.
• Preheat a frying pan with ¼ inch (6 mm) vegetable oil.
• Slice tofu into triangles by cutting strips and halving them diagonally.
• Coat tofu triangles in the flour mixture.
• Fry each piece for 3–5 minutes per side until golden brown.
• Transfer fried tofu directly to the pot of sweet and sour sauce to coat.
• Serve on its own or over sticky rice.

• Preheat sesame oil in a wok or large frying pan over high heat.
• Add mushrooms, bamboo shoots, water chestnuts, ginger, garlic, and a pinch of salt.
• Stir-fry for 10 minutes until mushrooms reduce in size by about half.
• Stir in water, soy sauce, and rice wine vinegar.
• Bring the mixture to a boil.
• Slowly stir in the cornstarch slurry.
• Remove from heat and continue stirring until a thick sauce forms.
• Serve alone or over sticky rice.

• Cut the tempeh into 1-inch (2.
• 5-cm) nuggets.
• In a shallow bowl, mix together the coconut milk, coconut flour, and coconut flakes.
• Heat the coconut oil in a frying pan or cast-iron skillet over high heat.
• Coat each tempeh nugget thoroughly in the flour mixture.
• Pan-fry the coated nuggets in the hot oil until golden on all sides.
• Transfer the cooked nuggets to a paper towel–lined plate to absorb excess oil.
• Sprinkle with salt and pepper while still warm.
• Serve with your favorite dipping sauce, like ketchup or a spicy aioli.

• In a large-size saucepan, heat the coconut oil over medium heat.
• Add the chopped onion, garlic, garam masala, caraway seeds, coriander, ginger, and cayenne.
• Cook for 2 minutes until fragrant.
• Stir in the salt, raisins (if using), lentils, barley, and rices.
• Cook for an additional 2 minutes.
• Add the vegetable or tomato juice, water, and bring to a boil.
• Lower the heat to medium-low, cover with a lid, and cook for 35 minutes, stirring twice during the cooking time.
• Add the quinoa and beans, cover again, and let cook for another 15 minutes.
• Once the quinoa is cooked (look for the “tail”), remove the lid and let simmer longer if needed to reduce any remaining liquid.
• If the grains are not tender and the liquid is absorbed, add extra water or broth and continue cooking until fully tender.
• Serve topped with chili roasted peanuts.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
• Slice the eggplant into ½-inch-thick slices.
• Peel if desired, or leave unpeeled for texture.
• In a bowl, mix together the bread crumbs, walnuts, nutritional yeast, basil, garlic powder, salt, and pepper.
• Brush both sides of each eggplant slice with olive oil, then coat in the panko mixture.
• Place the coated slices on the baking sheet and top with a slice of tomato.
• Repeat the process with the remaining eggplant slices and tomatoes, seasoning with more salt and pepper as needed.
• Bake for 25 to 30 minutes, until golden and crispy.
• Serve on its own or with marinara sauce for dipping.

• Preheat the oven to 375°F (190°C, or gas mark 5).
• Lightly coat the bottom of an 8-inch (20-cm) square baking dish with olive oil.
• Slice off the top from each tomato.
• Scoop out the flesh and juice and place in a large-size bowl.
• Cut off and discard the tougher parts of the tomato and add the grated garlic.
• Sprinkle a little salt inside each tomato shell and place them in the baking dish.
• Blend the fresh herbs and onion in a food processor.
• Add the tofu and pulse two or three times, leaving some texture.
• Stir the tofu-herb mixture into the tomato mixture, along with the rice, and season with salt and pepper to taste.
• Divide the stuffing among the tomatoes, and place the tomato tops back on top.
• Top each tomato with 1½ teaspoons of nondairy butter.
• Bake for 35 to 40 minutes, or until the tomatoes are wrinkled and tender to the fork.

• Place the potatoes in a large saucepan.
• Cover with water, bring to a boil, and cook for 15 minutes, or until barely tender.
• Drain well.
• Preheat the oven to 400°F (200°C, or gas mark 6).
• Lightly grease two 9-inch (23-cm) pie plates.
• In a food processor, shred the potatoes, apples, and onion.
• In a large saucepan, heat the oil and butter.
• Add the rosemary, salt, and pepper.
• Add the shredded potatoes, apples, and onion.
• Cook for 8 minutes over medium-high heat, stirring often.
• Firmly press down the potato mixture into one of the pie plates.
• Bake for 15 minutes.
• Flip the rösti over carefully into the second pie plate.
• Bake for another 15 minutes, or until golden brown on top.
• Leave in the plate to set for a few minutes before serving.

• Preheat the oven to 450°F (230°C, or gas mark 8).
• Prepare 2 large-size baking sheets and 2 large-size pieces of parchment or silicone baking mats.
• Roll out the dough into two 10-inch (25-cm) crusts.
• On each, layer 10 whole basil leaves.
• Add half of the béchamel sauce to each, spreading evenly over the basil.
• Sprinkle half of the onions on each.
• Top each with half of the smoked tofu.
• Bake for about 10 minutes, or until the crust is golden and crispy.