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For the tofu (or chicken)

1. Preheat oven to 375 and line a baking sheet.

2. First you'll want to prep the tofu (or swap in chicken if you prefer). Mix together the marinade ingredients and toss together with the strips of tofu. If you're using chicken, slice the chicken in thin strips before mixing with the marinade.

3. Spread out the marinaded tofu or chicken on the baking sheet and roast for around 20 minutes, or until it starts to get crispy on the edges.

For the veggies

1. Steam the chard leaves. Put around 1 cup of water in the bottom of a large pot. If you have a steamer, you can place the chard leaves on it. If you don't have a steamer, don't worry about it, the leaves will steam just fine if you place them right in the water. Bring to a boil, cover and steam for around 3 minutes, or until the leaves are tender.

2. Remove the steamed chard leaves from the pot and spread out on a flat surface. Carefully cut out the stem from each leaf.

3. Chop the other veggies and place them on a plate so it's easy to reach them.

4. Place a chard leaf down on a cutting board and then place a handful of cabbage, cucumber and carrots in the middle. Then add a strip of the cooked tofu or chicken. Roll one end of the chard leaf over the fillings and then fold the left and right sides in and roll over the the other end of the leaf to create a closed roll.

5. You can cut the rolls in half or leave them as is.

Dipping Sauce

1. Whisk together the dipping sauce ingredients in a small bowl. Adjust seasoning if you'd like. If you find that it's thick, add some water to thin out. You can start by adding 2 Tbsp water and then add more gradually one spoonful at a time until you get a good consistency.

1. In a medium pot, heat the oil. Once it's hot, add the onion and saute for around 5 minutes. Once the onions are softened, add in the garlic, carrot, parsnips, and all the spices. Stir and saute for 1 minute.

2. Add in the red lentils, water and a pinch of sea salt and pepper.

3. Bring the mixture to a boil. Then reduce heat to low, cover and simmer on low heat for 25 minutes, or until the red lentils break down and the mixture has turned into a smoother mixture.

4. Taste and add sea salt and pepper if needed.

5. Top with any toppings that you like.

1. Preheat oven to 375.

2. Heat oil in a cast iron skillet. Once it's hot add the shallot and saute for a minute or two. Add in the garlic and mushrooms and let them sit for around 5 minutes to help the liquid evaporate off. Add a pinch of sea salt and pepper and saute for about 8 more minutes until mushrooms are lightly browned.

3. Add in the kale, broth, marinara sauce and the gluten free penne. Give everything a stir.

4. Place dollops of the cashew cheese over top of the pasta.

5. Then cover the skillet with tin foil or a lid that's large enough.

6. Bake in the oven for 30 minutes. Uncover and let cook for a few extra minutes before serving.

1. Spread the pumpkin seeds out on a small baking dish or tray and roast in the toaster oven (or regular oven) for 5 minutes at 350. Peek at them and give the pan a little shake to move them around. If they look slightly golden, you're good to go! You can leave them in for another minute or two if needed.

2. Place the broccoli florets in a small pot with around 1/2 cup of water. Cover and bring to a boil. Once the water is boiling, continue to cook for around 2-3 minutes, until the broccoli is bright green, tender and cooked. Then immediately remove from the heat and pour into a colander, run cold water over top to stop the cooking.

3. Place all of the ingredients into a food processor- the sundried tomatoes, garlic, toasted pumpkin seeds, nutritional yeast and lemon juice, as well as the cooked broccoli. Add a pinch of salt and the extra virgin olive oil.

4. Pulse the mixture a few times and then scrap down any mixture from the sides of the bowl of the food processor.

5. Blend on high for 1-2 minutes, until you have a creamy, smooth pesto. If you prefer a chunkier pesto, you don't have to blend for as long.

6. Taste and adjust seasoning if needed. If you like more lemon, add more lemon juice. You can also add more garlic if you like or more sea salt. If you prefer the mixture is a little thinner, you can add more olive oil or a few spoonfuls of water.

Protein of choice

1. If you're making a legume based pasta, prepare according to package instructions. Once it's ready, toss together with the pesto and serve!

2. If you're making the chicken, we recommend searing it in a skillet before spreading the broccoli pesto over top. Heat some extra virgin olive oil in a skillet and season the chicken with sea salt and pepper. Once the oil is hot, add the chicken and sear on one side for around 4 minutes, until lightly browned. Then flip and sear on the second side until chicken is cooked through completely. Spread broccoli pesto over top before serving.

1. Preheat oven to 400 F (204 C) and line a baking sheet with parchment paper.

2. Spread out the sweet potato and toss with oil and spices. Make sure the sweet potato pieces lay flat, so that they can crisp on the edges (if they are laying on top of each other they won't get crispy).

3. Roast for 25 minutes, or until the sweet potato fries are crispy on the edges.

1. Combine all of the ingredients in a small pot and bring to a boil. If you're adding orange zest or apple, you can add them at this point too.

2. Once it's boiling, turn the heat down to low, cover and simmer for 10 minutes. The cranberries will break apart and turn mushy. Check on them at the halfway mark and stir with a spoon- you can also use the back of the spoon to mash them down.