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For the fish option

1. Preheat oven to 400 and line a baking sheet with parchment paper. Spread out the fish on the baking sheet and season with sea salt and pepper. If you'd like, you can squeeze a bit of lemon juice over top.

2. Bake the fish for around 15 minutes, or until cooked through. Depending on the thickness of the fish, you might need more time. You can carefully slice into the fish to see if it's opaque in the center.

For the bean option

1. If you want to make the vegetarian bean based version of this recipes, simply drain and rinse off the beans.

Salsa Fresca

1. You'll prepare the salsa while the fish is cooking. Combine all of the ingredients and toss together in a bowl. Adjust seasoning to your liking, such as adding more salt or more lemon or lime juice. If you like a kick, you could always add some chili flakes or minced garlic.

2. Once the fish is cooked, serve the salsa fresca over top. Or, toss with the beans instead to make a bean salad.

1. Prepare the ramen noodles according to the instructions on the package (make sure to skip the seasoning pack if it came with that- you only want the noodles!).

2. Cut the broccoli in florets and then steam the florets with around 1/2 cup of water in a pot for approximately 4 minutes. Once the broccoli is bright green and just cooked, remove from heat and run under cold water to cool down.

3. Prepare the other vegetables and whisk together the dressing ingredients.

4. Once the noodles and broccoli are cooked, toss everything together with the sauce. If you're including the cooked chicken or chickpeas, you can toss them in too.

5. Sprinkle sesame seeds over top if you'd like.

1. Preheat oven to 400 and line a baking sheet with parchment paper. Spread out the cherry tomatoes, leaving them whole, and rub with a tiny bit of extra virgin olive oil. You'll want the tomatoes to be lightly coated in oil, but you don't want lots of excess oil on the baking sheet (if there's excess oil it can spatter as it gets hot and cause smoke in the oven). Sprinkle some sea salt and pepper over top too.

2. Roast the tomatoes for 20 minutes, or until they are tender inside and start to burst.

3. Prepare the other veggies while the tomatoes are roasting. Steam the corn with around 1/4 cup of water in a pot for 3-4 minutes, or until the corn is just cooked.

4. To make the dressing, add all of the ingredients to a blender and pulse so there are still small pieces of basil. If you prefer the basil to be blended into a smooth liquid, then fully blend in the blender. Alternatively, you can mix together by hand in a small bowl.

5. Once the corn is cool enough to handle, slice the kernels off the cob. Combine all of the vegetables together, adding in the roasted tomatoes.

6. Drizzle the vinaigrette over top just before serving.

Optional Protein

1. If you'd like to include the white beans, you can just toss them right into the salad.

2. If you'd like hard boiled eggs: Place eggs in a small pot and cover with water. Bring to a boil and then boil for 12 minutes. Let the eggs sit in a bowl of cold water to cool down, before peeling.

1. Preheat oven to 400 and line a baking dish with parchment paper.

2. Slice the eggplants in half lengthwise. Score the flesh with a knife: use a knife to cut into the flesh but not through the skin and make diagonal lines about 1/2 inch apart. Then cut diagonal lines going in the opposite direction so it will look like diamond shapes cut in the eggplant.

3. Lightly season the eggplant flesh with sea salt. Then rub with the avocado oil, over the flesh as well as on the skin so that the eggplant is lightly coated.

4. Mix together the marinade ingredients in a small bowl. It should be a slightly thick, spreadable paste. You can taste test it at this point! Miso is very salty, so you might want a little bit more sweetness. Depending on your taste preference, you can add a little additional honey or maple syrup.

5. Spread the marinade over top of the scored eggplant flesh and place skin-side down on the baking sheet.

6. Roast for 25 minutes. The eggplant should be really soft once it's cooked. If you're using a larger eggplant, it might need more cooking time (Asian eggplants are thin, so they cook quickly).

7. Sprinkle sesame seeds and chopped parsley (or other heb) over top before serving.

Optional Add On

1. If you'd like to make rice to serve the eggplant over, put it up to cook before you start preparing the eggplant. Combine the rice with 2 cups of water in a small pot and bring to a boil. Then reduce to a simmer, covered, for 30 minutes, until the rice is fluffy and water is absorbed.

Optional Protein

1. If you'd like to have salmon or tempeh, either one of them can be easily seared in a skillet while the eggplant is roasting.

2. Heat some coconut oil in a skillet and sear the salmon or tempeh on the first side. Sprinkle some sea salt and pepper over top. Cook for around 3-4 minutes on the first side. Then flip and sear on the second side. The tempeh should turn golden and get crispy after a few minutes. Depending on how thick the salmon is, it might need longer on the second side to cook through completely.

3. Serve the roasted eggplant with tempeh or salmon, over the brown rice.

1. Chop all the vegetables in thin slices.

2. Fill a deep dish or saucepan (that’s 2 to 3 inches deep) with hot water.

3. Place each sheet of rice paper in hot water for 10-15 seconds to soften slightly.

4. Remove the rice paper from the water and place it flat on a plate or cutting board.

5. Place the vegetables in the center of the rice paper.

6. Roll the rice paper to form a wrap (roll over the edge closest to you, then fold in the left side, then the right side, then roll over completely to close).

Dipping Sauce

1. Place all ingredients in a bowl and stir, except the water.

2. Slowly add the water as needed and mix until smooth (you may need more or less than ¼ cup of water).

1. Blend all ingredients in the blender until smooth and creamy.

2. If you like a sweeter taste, blend in some honey.