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Whisk together the marinade ingredients and pour over the tofu (or your choice of protein) in a rimmed baking dish.  If you have the time, let it marinate for 30 minutes to 1 hour (or longer).

Preheat oven to 375 and bake the tofu (or choice of protein) for 20 minutes, or until cooked through.  The tofu should get a bit crisp on the edges.

Meanwhile, chop all the vegetables and prepare the rice noodles according to instructions on the package.

Heat a spoonful of coconut oil or avocado oil in a large skillet. Once the pan is hot, add the vegetables and stir fry for 5-10 minutes or until the veggies are tender and cooked.

Mix together the sauce ingredients and sed aside in a bowl or measuring cup.

Set the vegetables aside for a minute and heat a little bit more oil in the skillet.  Crack in the eggs and scramble them quickly.

Then add the vegetables along with the rice noodles into the skillet and toss all together with the cooked egg.  Pour in the sauce and stir all together, cooking for a few minutes to combine all the flavours.

Add in the cooked tofu (or protein of choice).

Top with toasted peanuts and a large handful of cilantro.  Garnish with lime wedges if you’d like.

Preheat oven to 375 and line a baking sheet with parchment paper.  Spread the chopped sweet potato out on the baking sheet and toss with some extra virgin olive oil, sea salt and pepper.  Roast for 25 minutes, or until cooked and starting to crisp on the edges.

Meanwhile, prepare the rest of the ingredients.  Chop the kale and parsley.  Whisk together the dressing ingredients.

We like to roast the walnuts in the oven. You can spread them out on a small baking dish and roast for around 5 minutes.  Alternatively, you could toast them in a skillet on the stovetop if you prefer.

Once the sweet potato is roasted, combine all of the ingredients together.  Toss the salad with the dressing.

Add in any of the optional toppings that you like, such as chopped pickles, sauerkraut and/or a scoop of beet hummus.

Preheat oven to 375.

Rub the potato wedges with olive oil and spread out on a baking sheet (you can line with parchment paper if you’d like), season with salt and pepper. Arrange potatoes cut side down, this will help them get crisp on the edges.

On another baking sheet, spread out the broccoli florets and toss with garlic powder, sea salt, pepper and a drizzle of extra virgin olive oil.

Roast the potatoes and broccoli until tender, about 25-30 minutes for the potatoes.  The broccoli usually cooks quicker, so only needs 15-20 minutes.

When potatoes are halfway done, coat salmon with a drizzle of extra virgin olive oil on another baking sheet and season with sea salt.

Roast salmon until cooked in the center, around 16–18 minutes. If you're using tofu or tempeh instead, we find that it's easy and quick to sear them in coconut oil in a skillet. Let the pieces sit for around 3 minutes on the first side to get crisp, then flip and cook on the second side for 3-4 minutes to crisp too.

Meanwhile, mix garlic, lime juice, tamari, honey, sesame oil, and extra virgin olive oil in a small bowl.

Serve the roasted potato and broccoli with the salmon (or tofu or tempeh). Drizzle with ponzu dressing. If you’d like, you can garnish with chopped green onions or other fresh herbs.

Cook the pasta according to the package instructions, but make sure to undercook it.  You want the pasta to be al dente and not fully cooked through.

Preheat the oven to 400.

Meanwhile, heat some extra virgin olive oil in a skillet and add the garlic for 30 seconds.

Spread the mushrooms out in the hot skillet and let them sit still for 2 minutes.  This will help to evaporate the water from the mushrooms.  Once they’ve started to dry out a bit, give them a good stir, adding in a pinch of sea salt and pepper.

Saute the mushrooms for around 5 minutes, until they are cooked, and then add in the spinach so it wilts.

Turn off the heat and stir the cooked pasta together with the mushrooms and spinach.  Add in the 1 ½ cups of the marinara sauce (reserving ½ a cup) and the vegetable broth.

Pour the pasta mixture into a deep baking dish.  Spread the remaining ½ cup of sauce over the top.

Place spoonfuls of the almond “ricotta” or real ricotta cheese over top of the pasta to create pretty dallops.

Bake for 25 minutes or until the top is just lightly crisp.

Combine all ingredients in the food processor and blend until smooth and creamy.  We like to add water gradually, starting with a few tablespoons and then add more if the mixture is too thick.

Add more sea salt to taste if needed.  You can add more lemon or garlic if you’d like too.

Serve with veggie sticks or crackers or chips.

Preheat oven to 350 and line a loaf pan with parchment paper.

Mix together the dry ingredients in a bowl. Mix together the zucchini, eggs and coconut oil in a seperate bowl.

Then fold the wet ingredients into the dry ingredients.

Add in any of the optional ingredients if you'd like.

Pour the batter into the lined loaf pan and bake for 30 minutes, until firm on top and a toothpick or knife comes out clean.