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1. Preheat oven to 375.

For the eggplant

1. You’ll want to cut the eggplant as thinly as you can.  The thinner it is, the easier it will be to roast quickly.

2. Spread the pieces of eggplant out on a baking sheet lined with parchment paper.  Rub with sea salt, pepper and extra virgin olive oil.

3. Place in the oven and roast for 15 minutes or until the eggplant is starting to crisp on the edges.

For the greens

1. Chop the dandelion greens (or spinach) and chop the garlic.

2. Saute the garlic with some extra virgin olive oil in a skillet for 30 seconds.  Then add the chopped greens and saute for 3-5 minutes, until wilted and tender.

Compile the pizza

1. Spread the passata or tomato sauce over top of the pizza crust.  If you’re using the Caulipower brand the package comes with 2 crusts.  You’ll want to use both to make the full recipe.

2. Spread the cooked greens over top of the sauce.

3. Divide the cooked eggplant over top of the greens and sprinkle the chopped sundried tomatoes over as well.  Lastly, sprinkle dairy-free cheese of choice over top.  We used dallops of cashew cheese.

4. Bake for 15 minutes, or until the pizza crust is cooked.

5. Top with fresh basil before serving.

For the Beets

1. Preheat oven to 375. Trim the beets and remove any stringy or tough parts. If the beets are large, we would cut them in half, otherwise they'll require a longer cooking time.

2. Place the beets in a small baking dish and rub with extra virgin olive oil, sea salt and pepper. Cover the baking dish (either with aluminum foil or another small sheet can be placed right on top instead).

3. Roast for 1 hour, or until the beets are tender.

4. Once the beets are cooked, let them cool slightly and then remove the skin. Slice into discs or half moons.

Compiling the salad

1. While the beets are roasting, you can compile the rest of the ingredients.

2. Chop the herbs and sundried tomatoes and toss together in a bowl with the chickpeas. Add all of the seasonings. You can taste adjust the seasoning if you prefer, for example you might want extra lemon juice or more green onions or more tamari for a stronger savoury taste.

3. When the beets are sliced and ready, combine together with the chickpea mixture.

4. Feel free to add extra fresh herbs on top before serving.

Additional options

1. If you'd like to add in an omnivore protein, you can add chicken. If you eat dairy, it would be delicious with sheep or goat feta cheese.

1. Once the zucchini is grated, place in a large bowl and sprinkle the ½ tsp sea salt over top, mixing with your hands to gently combine.  Let this sit for 10 minutes.  The salt will pull the liquid out of the zucchini.  After 10 minutes, pour into a strainer and squeeze or press the zucchini with your hands to remove the excess water.  You’ll be surprised by how much water comes out!  The zucchini will reduce in size- you’ll have around 2 cups now, instead of 4.

2. Add the whisked eggs, garlic powder, chopped green onion and parsley to the squeezed zucchini.  Mix all together.  You’ll find the mixture is slightly liquidy- that’s normal. It will stick together once cooked.

3. Heat a cast iron skillet or other pan over medium heat and add extra virgin olive oil.

4. Scoop out ¼ cup of the mixture to form a patty, it’ll look like a pancake. Cook for 2 minutes on the first side, flip and cook on second side for 2 minutes. Repeat until all of the mixture is used up.

5. Serve with a dollop of yogurt or drizzle of tahini if desired.

6. These are great with a big mixed green salad or with roasted veggies to make a complete meal.

1. Mix together all of the sauce ingredients in the blender so it's smooth and creamy. Set aside.

2. Once your sweet potatoes are spiralized, prep the other veggies.

3. Heat some avocado oil or coconut oil in a large skillet. Add the garlic for 30 seconds once the oil is hot. Then add in the zucchini and saute for 2-3 minutes. Add in the sweet potato noodles and stir fry for around 5-7 minutes. Add the slivered cabbage for another few minutes.

4. Once the veggies are tender, remove from the skillet. If you want to include an additional protein option, sear the shrimp or tofu/tempeh in a skillet with coconut oil or avocado oil. It'll take around 3-4 minutes for the shrimp to turn pink and cook through. You can sea the tofu/tempeh on one side for around 4 minutes and then flip and sear on second side until crisp.

5. Toss the veggies and optional protein together, along with the sauce. You might have more sauce than you need for the dish, so we recommend adding it gradually. If you have leftover sauce it works really well as salad dressing or as a marinade for another day.

6. Top with cilantro and toasted cashews. You can add a few lime wedges on the side for garnish.

1. Preheat the oven to 375 and spread the macadamia nuts out on a small baking dish. Roast for around 5 minutes or until lightly browned, be careful not to burn. Once toasted, put the macadamia nuts on a cutting board and use a knife to finely chop.

2. Cut the watermelon into cubes. Slide 3 to 4 pieces of watermelon onto each skewer. Dip the watermelon in the chopped macadamia nuts to coat. You can also sprinkle the chopped macadamia nuts over top of the watermelon.

3. Squeeze lime juice over the watermelon and sprinkle basil leaves on top.

1. Preheat oven to 350 and line a baking sheet with parchment paper.

2. Mix together the wet ingredients. First combine the ground chia or flax with 2.5 Tbsp water in a small bowl and let sit for a few minutes to make an "egg." Combine in a mixing bowl: molasses, maple syrup, almond butter, tahini and softened coconut oil. Then fold in the chia or flax "egg."

3. Once the wet ingredients are combined, fold in the oats, coconut flakes and sea salt.

4. Add in the chopped chocolate and pumpkin seeds.

5. The mixture will be sticky. Wet your hands before shaping into cookies and then re-wet your hands after making every 2-3 cookies. This will really help you with shaping the cookies and prevent the batter from sticking as much to your hands. Scoop out around 2 Tbsp of batter and press together into a cookie shape. You might think it looks like the cookies will fall apart, but they will stick together more as they bake.

6. Bake for 15 minutes, or until they are lightly browned on top.

7. Let cool for 10 minutes before eating.