• 1 pound fresh, shelf-stable, or frozen potato gnocchi
• 2 medium bell peppers, cut into 1-inch chunks
• 1 pint grape or cherry tomatoes
• 1 small red onion, cut into 1-inch chunks
• 4 cloves garlic, smashed
• 1 teaspoon coarsely chopped fresh rosemary leaves
• 1/4 teaspoon kosher salt
• Freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons coarsely chopped fresh basil leaves
• Grated Pecorino Romano or Parmesan cheese, for serving

• 1/2 Tbsp ground cumin
• 1 tsp ground turmeric
• 1 tsp cinnamon
• 1/4 tsp cayenne pepper
• 1 tsp paprika
• 1/4 tsp salt
• 2 Tbsp olive oil
• 2 lbs. sweet potatoes
• 1/4 bunch cilantro

1. Preheat the oven to 400ºF. In a small bowl combine the cumin, turmeric, cinnamon, cayenne pepper, paprika, salt, and olive oil.

2. Peel the sweet potatoes, then cut them into about 3/4-inch cubes. Place the cubes in a bowl and pour the oil and spice mixture over top. Stir the potatoes until they are well coated in oil and spices.*

3. Spread the spiced sweet potatoes out over a baking sheet so they are in a single layer. Place the baking sheet in the oven and roast the potatoes for 15 minutes, then stir the sweet potatoes, return them to the oven, and roast for 15 minutes more, or until tender.

4. Once the sweet potatoes have finished roasting, give them a taste and add a pinch more salt, if needed. Roughly chop the cilantro and sprinkle it over top just before serving.

• 2 Tbsp olive oil
• 2 cloves garlic
• 1/2 Tbsp smoked paprika
• 1 tsp cumin
• 1/2 tsp oregano
• 1/4 tsp cayenne pepper
• Freshly cracked black pepper
• 1 yellow onion
• 1 cup uncooked long grain white rice
• 1 15 oz. can diced tomatoes
• 1 15 oz. can quartered artichoke hearts
• 1 19 oz. can chickpeas
• 1.5 cups vegetable broth
• 1/2 tsp salt (or to taste)
• 1/4 bunch fresh parsley
• 1 fresh lemon

1. Mince the garlic and add it to a large deep skillet along with the olive oil. Cook over medium-low heat for 1-2 minutes, or just until soft and fragrant. Add the smoked paprika, cumin, oregano, cayenne pepper, and some freshly cracked black pepper to the skillet. Stir and sauté the spices in the hot oil for one more minute.
2. Dice the onion and add it to the skillet. Sauté the onion until it is soft and translucent (about 5 min). Add the rice and sauté for 2 minutes more.
3. Drain the chickpeas and artichoke hearts, then add them to the skillet along with the can of diced tomatoes (with juices), vegetable broth, and a half teaspoon of salt. Roughly chop the parsley and add it to the skillet, reserving a small amount to sprinkle over the finished dish. Stir all the ingredients in the skillet until evenly combined.
4. Place a lid on the skillet and turn the heat up to medium-high. Allow the skillet to come to a boil. Once it reaches a boil, turn the heat down to low and let simmer for 20 minutes. Make sure it’s simmering the whole time and adjust the heat up slightly if necessary to keep it simmering.
5. After simmering for 20 minutes, turn the heat off and let it rest for 5 minutes without removing the lid. Finally, remove the lid, fluff with a fork and top with the remaining chopped parsley. Cut the lemon into wedges and squeeze the fresh juice over each bowl.

• 1/2 tbsp. smoked paprika
• 1/4 tsp. garlic powder
• 1/8 tsp. cayenne pepper
• 1/4 tsp. salt
• 1 lb. frozen cauliflower florets
• 1 tbsp. olive oil
• 1/2 cup evaporated milk
• 1 tbsp. butter
• 4 oz. cheese, shredded

Preheat oven to 400.  In a small bowl, combine paprika, garlic powder, cayenne, salt and pepper.

Spread the cauliflower out on a sheet, drizzle with olive oil and sprinkle on spice mixture.  Toss the mixture.

Roast in the oven for 30 minutes, stirring once halfway through.

Add the evaporated milk and butter to a pot.  Heat until butter is melted and milk is hot.  Turn to low and begin whisking in the cheese.

SQUASH

• 1 large butternut squash, halved and seeded
• Grapeseed oil
• Salt and pepper

CHEESE SAUCE

• 1 cup roasted butternut squash
• 1 tbsp. butter
• ¾ cup unsweetened and unflavoured almond milk
• 1 tbsp. cornstarch
• ¼ cup nutritional yeast
• 2 tsp. Dijon mustard
• ¾ tsp. garlic powder
• ½ tsp. onion powder
• 1 tbsp. fresh lemon juice
• ½ to ¾ tsp. sea salt
• 2-3 tsp. miso

PASTA

• 8 oz. macaroni
• Veggies

1. Preheat oven to 425.  Line a large baking sheet with parchment paper.  Lightly spray or brush oil onto the orange flesh of each squash half.  Garnish with salt and pepper.  Place the halves cut-side down on the baking sheet.  Roast for about 35-50 minutes, uncovered, until a fork or knife easily slides through the squash.  The skin will be lightly browned and the squash may be brown in some spots.
2. When there are about 20 minutes left of the squash’s roasting time, cook the pasta according to the package directions.  Drain.
3. After the squash is finished cooking, flip it flesh-side up and let it cool for 10 minutes or so.
4. Into a blender, add the cheese sauce ingredients along with 1 lightly packed cup of the roasted squash (simply spoon it out of the skin and measure).  Blend on high until smooth.
5. Add the cooked and drained pasta back into the pot and stir in all of the cheese sauce.  Chop the leftover squash into small cubes, scoop the cubes out of the skin, and add them into the pot (along with veggies).  Heat over medium and stir until thickened.  Add more salt and pepper to taste (and more lemon juice if you want more brightness).  Serve immediately.

• 2 15 oz cans low-sodium chickpeas, drained and rinsed
• 1 cup finely chopped onion
• 4 extra large garlic cloves, with skins still on (for roasting)
• 2 1/4 teaspoons ground cumin
• 2 teaspoons ground coriander
• 3 tablespoons smooth tahini
• salt and pepper (Add 1 teaspoon salt and 1/4 teaspoon pepper)
• 1/2 cup cooked, mashed and tightly packed gold or red potato
• 3/4 cup packed flat leaf parsley (I just tore off a bunch of leaves and pressed them down in cup)
• 2 tablespoons water (use 3 if not using the optional hot sauce)
• Optional for a kick of heat: 2 tablespoons hot sauce (so good!) (If you don’t want to use hot sauce, then increase the black pepper to 1/2 teaspoon and add 1 additional tablespoon water)

1. Carefully read the instructions as to prepare these falafel correctly. Preheat your oven to 400 degrees. You will first drain and rinse your chickpeas. Spread them out evenly on a sheet pan lined with parchment paper. Roast for 25 minutes. This helps them to give more texture to the falafel instead of just turning into mush like hummus when blended. It also gives a bit more flavor.
2. In the last ten minutes of roasting the chickpeas, add the chopped onion and garlic cloves (with cloves still in their skins!) to another sheet pan lined with parchment paper. Once there is 10 minutes left of roasting the chickpeas, add the onion and garlic to the oven to cook/soften them for 10 minutes. Just place the pan on the bottom rack. At this time, you also want to cook your potato. I just cooked a small potato in the microwave (with skin on) and mashed it and then measured a tightly packed 1/2 cup. You can bake the potato if you want, but do not steam or boil as that will make them too moist.
3. Remove both pans from the oven. Add the chickpeas to a food processor. Process just until there are no more visible whole chickpeas, but do not overprocess it too finely. It should look ground up but kind of chunky with no remaining beans whole
4. Now, remove the garlic cloves from their skins and tear the garlic up a bit and drop the pieces scattered around the bowl, so they blend up evenly. Add the onion as well. Do not blend up yet. You are going to add all of the remaining ingredients now BEFORE blending anything. This is to avoid over-processing it and the mixture becoming too smooth, so you are only processing it one time. When adding the spices, sprinkle them around the bowl so they will blend up evenly. Add the cumin, coriander, tahini, salt, pepper, mashed potato, parsley, water and hot sauce (if using).
5. Now that you have added all of the remaining ingredients, process until everything comes together and the mixture starts to form large chunks. This may take 10-15 seconds. As soon as it does, stop processing. It should hold together easily when pressed and not be dry/crumbly, but pureed, but still see little chopped bits of onion in it. It should easily form into balls, if not, process just slightly longer.
6. Preheat the oven again to 375 degrees and line another pan with parchment paper.
7. Press, form and shape the mixture into tight balls with your hands. They should be about golf ball size and you should get 10-12. Place them all onto the pan and press them down to about 1/2 inch thick. The edges may slightly crack a bit when pressing them down, just piece back the edges with your fingers.
8. If you like a really crispy exterior, you can always spray them with a little nonstick spray before baking if you prefer. I did not, but it is up to you. Bake for 10 minutes. Flip them over and cook another 10 minutes. If they are not flipping over easily, cook another couple of minutes until they flip easily. This will make sure they hold their shape. They should have nice golden brown tops. If you want these extra crispy, bake them longer, but just keep in mind they may become more dry.