Ingredients CAULIFLOWER 2 small heads cauliflower or 1 large head (chopped into bite-sized pieces // smaller pieces roast more quickly!) 2-4 Tbsp avocado or coconut oil (if avoiding oil, omit or sub with water) 3 tsp ground cumin 2 tsp chili powder 2 tsp smoked paprika 1 tsp sea salt SAUCE 4 small-medium cloves garlic (skin on) 1/4 cup raw almonds (if you have a nut allergy sub with tahini) 1 15-ounce can fire-roasted tomatoes (drained) 1-2 medium cloves raw garlic (peeled) 2 Tbsp olive oil (or sub water) 1 medium lime, juiced (~3 Tbsp or 45 ml as original recipe is written) 1/4 tsp smoked paprika 1/2 tsp cumin 1/4 tsp sea salt (plus more to taste) 1 Tbsp maple syrup (plus more to taste) 1-2 whole chipotle peppers in adobo sauce (more for spicier sauce) FOR SERVING 12-15 whole corn tortillas (to keep grain-free, use my Plantain Tortillas) or any tortilla you like Lime juice / wedges Fresh cilantro or parsley(optional) Thinly sliced red cabbage or red onions or scallions (optional) Pepitas or sprouts (optional) Sliced avocado (optional) Instructions Preheat oven to 400 degrees F (204 C) and add cauliflower to 2 large baking sheets (use more baking sheets if increasing batch size). Add oil (or omit/sub water), cumin, chili powder, paprika, and salt. Toss to combine and roast on the bottom rack for 20-25 minutes or until golden brown and tender. To a separate baking sheet, add raw almonds and the 4 unpeeled garlic cloves (amount as original recipe is written // adjust if altering batch size). Roast on the center rack for 10-12 minutes, checking at the 8 minute mark. If the almonds are dark brown and cracking, remove from the oven to avoid burning, but continue cooking garlic until light golden brown and slightly softened. Remove from oven and set aside. While cauliflower finishes roasting, add drained, fire-roasted tomatoes to a high-speed blender along with almonds, roasted garlic (peeled), raw garlic (peeled), oil (or water), lime juice, paprika, cumin, salt, maple syrup, and chipotle peppers in adobo sauce. Blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more lime for acidity, garlic for kick/zing, salt for saltiness, paprika or cumin for smokiness, maple syrup to offset heat/add sweetness, or chipotle peppers for more heat. To serve, warm tortillas in the microwave or in the oven directly on the still-warm oven racks until pliable. Then add 1-2 Tbsp of the romesco sauce and a generous portion of cauliflower. Serve as is or garnish with lime juice/wedges, cilantro, cabbage, and/or pepitas (optional). Best when fresh. Store leftover sauce in the refrigerator up to 1 week (or 1 month in the freezer), and the cauliflower in the refrigerator up to 3 days. Reheat cauliflower in a 350-degree F (176 C) oven until warm (best when fresh).

Marinara Sauce YIELD: 1 CUP, 3 SERVINGS ½ cup chopped tomato ½ cup sweet onion ½ cup sun-dried tomatoes, soaked or oil-packed ½ red bell pepper, chopped 1 tablespoon minced fresh basil, or 1 teaspoon dried 1 tablespoon extra-virgin olive oil 1 tablespoon maple syrup or if diabetic use 1-2 pitted dates 1 teaspoon dried oregano ½ teaspoon crushed garlic ¼ teaspoon plus teaspoon salt Dash cayenne Dash ground pepper (optional) EQUIPMENT: cutting board serrated knife 5-inch chef’s knife 8-inch measuring cups measuring spoons garlic press food processor rubber spatula Instructions: Put all the ingredients in a food processor fitted with the S blade and process until smooth, stopping occasionally to scrape down the work bowl with a rubber spatula. Stored in a sealed container in the refrigerator, Marinara Sauce will keep for 3 days. MIDDLE EASTERN MARINARA SAUCE: Include the optional ground pepper and add a dash of ground cardamom, ground cinnamon, and ground cumin. PUTTANESCA SAUCE: Increase the cayenne to teaspoon. Stir 2 tablespoons of thinly sliced black olives into the finished sauce. Per serving: calories: 77, protein: 2 g, fat: 5 g, carbohydrate: 6 g, fiber: 2 g, sodium: 193 mg

Bean Salad INGREDIENTS: 1 can of black beans (15 ounces) 2 cans of kidney beans (15 ounces each) or 4 1/2 cups cooked beans, rinsed and well-drained 2 ears of corn, shucked, or 1 cup of canned corn (drained) or defrosted frozen corn 1 orange, yellow or red bell pepper, chopped 1 cup quartered cherry tomatoes 1 cup chopped red onion (from 1 small onion) 1/2 cup finely chopped fresh cilantro (about 1/2 medium bunch) 1 medium jalapeño, finely chopped (keep the seeds for heat if you’d like, or remove them for mild flavor) or 2 tablespoons finely chopped pickled jalapeño 2 tablespoons maple syrup (optional) 2 tablespoons lime juice (about 1 lime), to taste 1/4 cup extra-virgin olive oil 1/4 cup white wine vinegar 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon salt, to taste Optional garnishes: sliced avocado, crumbled feta, lime wedges INSTRUCTIONS: In a large serving bowl, combine all of the ingredients and toss to combine. Taste, and adjust as necessary until the flavors really pop—I usually add another teaspoon or two of vinegar (you can use lime juice instead, for more mild flavor) and another 1/4 teaspoon salt. Cover and chill to enhance the flavors—preferably for at least 2 hours, or overnight. Serve in individual bowls as is, or with any of the garnishes listed. Leftovers keep well for up to 4 days or so; you might want to wake up the flavors with an extra squeeze of lime juice or tiny splash of vinegar.

Jackfruit Crab Cakes (If you don't have an air fryer) Ingredients 1 20- ounce can young green jackfruit  1 cup cauliflower florets , steamed or boiled until tender 3 Tablespoons vegan mayonnaise OR Cashew Sriracha Cream if you like spice 2 Tablespoons coconut flour 2 Tablespoons chopped fresh parsley 2 Tablespoons small diced red bell pepper 2 green onions , thinly sliced 1/2 teaspoon sea salt 1/2 teaspoon cardamom (optional) 1/2 teaspoon coriander (optional) 1/2 teaspoon Old Bay seasoning 2 Tablespoons olive or avocado oil Additional Sriracha Cashew Cream (optional) Lemon slices (optional) Instructions Preheat oven to 375 degrees. Line a large baking sheet with parchment paper. Steam or boil the cauliflower florets until they are tender. Drain and allow to cool. Drain and rinse jackfruit. Place in a small saucepan, cover with water. Over medium heat, bring to a boil. Cook for 10 minutes at a slow boil, until jackfruit is fork tender. Drain and allow to cool. While jackfruit is cooling, using a fork gently mash the cauliflower florets. You don't want this to be a smooth puree, leaving a few pieces about the size of a pea or so. Next chop the jackfruit until it is flaky with just a few bite sized chunks left intact. In a large mixing bowl, combine all ingredients except coconut flour. Stir to combine. Last, gently fold in coconut flour. Your mixture will look like this: In a large skillet, heat the 2 Tablespoons of oil over medium heat. While pan is heating, make the mixture into cakes/patties. Using a large scoop (I use a #12 scoop which is roughly 1/3 of a cup), scoop out the mixture into your hands, press into a patty about 3" in diameter. You will make 6 crabby patties/crab cakes. Place the jackfruit crab cakes into the skillet. Over medium heat, cook about 3 minutes on each side until they are nicely browned. Remove to the parchment lined baking sheet. Bake for 10 minutes at 375 degrees. Serve with a slice of lemon and Sriracha Cashew Cream. Sriracha Cashew Cream Ingredients 1 cup raw cashews , soaked overnight in water Juice of 1 lime 3 teaspoons Sriracha Instructions Soak cashews overnight in water. Drain water. Place cashews in high speed blender. Add juice of lime and sriracha. Add filtered water so that it covers the cashews about 3/4 of the way. Turn blender on low, gradually increasing speed to high. Blend until smooth. If the mixture is too thick for your liking, you can add a little more water (no more than a couple teaspoons at a time) and blend again. Store in the refrigerator for up to one week.

Fresh Cranberry Relish INGREDIENTS 1 lb.  cranberries 1 c.  granulated sugar Juice and zest of 1 orange, plus more serving (optional) Juice and zest of 1/2 lemon 3/4 tsp.  kosher salt 1/4 tsp.  ground cinnamon 1c. walnuts or pecans (optional) DIRECTIONS Combine all ingredients in a food processor and pulse until berries break down. Refrigerate until ready to serve.  Fresh Holiday Potpourri 1 cup cranberries (or 1 apple, diced) 1 orange 2–3 sprigs rosemary 2–3 cinnamon sticks 2 tsp cloves Other ingredient ideas Lemon Grapefruit Essential oils Stovetop instructions Slice or quarter your orange and place all ingredients in a saucepan with 4-6 cups water. Bring to a simmer over low heat. Let it simmer as long as you like, adding more water as needed. Slow cooker instructions Place all ingredients in a slow cooker with 4-6 cups water. Set on HIGH covered and let it cook for several hours or uncovered on HIGH for more scent. If uncovered, add more water as necessary (when covered, the water won’t evaporate very quickly)

For the Crust: 2 cups raw walnuts 1/2 cup dates, pitted (medjools) For the Cheese: 3 cups chopped cashews, soaked for a few hrs (I soak overnight) 1/2 cup lemon juice 1/4 cup maple syrup 3/4 cup coconut oil (melted) 1 teaspoon vanilla extract For other fruit Sauces: 1/2 bag frozen or fresh fruit of your choice 4-6 dates For the fruit sauce I like to pulse have of the fruit with the dates and mix the liquid with the rest of the fruit so it's chunky 😉

Kale and Pine Nut Dish Yield: I serving 4 kale leaves, stems removed 11/2 teaspoons extra-virgin olive oil 11/2 teaspoons fresh lemon juice or Apple Cider Vinegar 1 teaspoon Maple Syrup or (Date syrup if diabetic) 1teaspoon coriander (optional) 1teaspoon cardamom (optional) 1teaspoon garlic powder 1teaspoon onion powder 1/8 teaspoon salt 1/4 red bell pepper, diced I tablespoon raw pine nuts I tablespoon sliced black olives optional Dash black pepper or red pepper flakes (optional) Stack 2 of the kale leaves with the stem end facing you. Fold in half lengthwise and roll tightly like a cigar. Slice crosswise into thin strips. Repeat with the remaining 2 leaves. Chop the kale strips crosswise a few times, so they aren't too long. Place in a mixing bowl along with the olive oil, lemon juice, and salt. Toss well with your hands. working the dressing into the greens. Add the red bell pepper, pine nuts, and olives and toss gently. Marinate for 10 minutes at room temperature before serving. Season to taste with black pepper, if desired. Stored in a sealed container in the refrigerator. Mediterranean Kale will keep for three days. Bring to room temperature before serving. Variations • For Mediterranean Kale with Pine Nuts and Raisins: Omit the red bell pepper and olives. Add I tablespoon golden raisins. • For Mediterranean Parsley: Replace the kale with 3/4 cup minced fresh parsley. You do not need to work the dressing into the parsley with your hands: just toss everything together with a rubber spatula.