1. Cut the tofu into large cubes after draining and patting it dry with paper towels.
2. In a large bowl, mix together all of the marinade ingredients. Then, add the tofu and toss it around to coat evenly. Let it sit in a bowl or ziplock bag for 2-24 hours so that the flavors can meld together.
3. Preheat the grill or barbecue to 400°F. Grill the skewers for 3-4 minutes on each side, or until golden brown.
4. In a bowl, mix together the sauce ingredients until combined.
5. Enjoy right away!

1. To make the BBQ sauce, first blend the chipotle peppers, adobo sauce, ketchup, vinegar, garlic, mustard, paprika and cumin in a food processor. Add a few grinds of pepper to taste then set aside.
2. Remove the spines from the jackfruit using your hands and shredding it (see photo). In a large saucepan, heat 1 tablespoon olive oil until warm. Add the sliced onion and a pinch of salt and cook, stirring occasionally, until softened, 8 to 10 minutes, lowering the heat as necessary.
3. Spread the coconut cream over the jackfruit and stir. Cover tightly and cook for 30 minutes, stirring once during that time. Stir in 1/2 cup water, as well as half of the remaining BBQ sauce, if necessary to prevent it from sticking to the pan. Turn the heat to low and simmer for 20 minutes before removing the cover and stirring in half of the remaining BBQ sauce, keeping the rest for later use.
4. In a medium-large bowl, combine the cabbage, cilantro, lime juice, olive oil, and pinches of salt and pepper.

1. Preheat the oven to 350°F (;) and oil a 9 x 9 inch (23 x 23 cm) baking pan.
2. In a skillet, heat olive oil on medium-high. Add mushrooms and cook until soft, about 5 minutes.
3. Combine the wheat gluten, onion powder, garlic powder, paprika, salt and pepper in a mixing dish.Whisk until completely combined.
4. To make the dough, mix the mushrooms, broth, soy sauce, peanut butter, liquid smoke, Worcestershire sauce, tomato paste and beet in a food processor or high powered blender until smooth. Pour this mushroom mixture into the wheat gluten mixture and stir until it forms a soft and stretchy dough. If needed wetness-wise , add more vital wheat gluten to achieve desired consistency . Then evenly spread batter in pan and bake for 30 minutes.
5. In a small mixing dish, combine the ketchup, mustard, bee free honee, apple cider vinegar, paprika, chili powder, cumin, salt and pepper. Layer the sauce on both sides of the ribs.
6. Preheat a grill pan or skillet on medium-high heat and add the remaining teaspoon of olive oil. Grill the ribz for 3 to 4 minutes, until visible marks from the grill appear. Slice into strips and serve!

1. After you press the tofu, cut it into ½ inch slices (this is how halloumi is typically sliced). To press the tofu, use plates with something heavy on them or a tofu press.
2. Mix the sauce ingredients in a large mixing dish. If you’re using a Tupperware or other sealable container, this is where it’s easiest to use one since everything else will fit inside nicely. Add the tofu and mix well (ideally something that can be sealed and turned upside down to ensure that all of the tofu is properly marinated).
3. Finally, add the tofu. Make sure all of the tofu is evenly coated with apple cider vinegar or lemon juice if needed. If you need more moisture, use a bit more apple cider vinegar or lemon juice.
4. Heat a griddle pan with some oil to cook. Get it nice and hot, then fry the tofu slices until they have a little char on them. If there is extra marade left over either use it for an extra dip or pour it over the frying tofu for added flavour.
5. Place on the BBQ for about 30 minutes until browned and crispy, or use a griddle to make lovely grilled marks. Alternatively, cook for 15-25 minutes in an oven at 250°F (120°C).

1. In a mixing bow al, combine the red pepper, asparagus, onion, and mushrooms. Lime juice, oil, ancho chili powder, cumin, paprika, and salt should be added to the vegetables in batches while tossing. while grilling Prepare your grill or oven with the lid on like it’s cooking chicken thighs roast potatoes.

To grill the fajitas

1. Place the vegetables on a grill pan and cook for 5 to 7 minutes, or until just tender. Brush the vegetables with oil if they’re sticky. Place them in a grill basket. Depending on your basket, you may need to work in batches. Don’t crowd the veggies together. Make sure there’s enough room for all of them to come into contact with the grill basket so that they can get nicely browned.
2. Toss the vegetables occasionally while grilling for 15-20 minutes to ensure even browning.
3. Grill the corn tortillas, turning them over once or twice on each side, until they soften and acquire grill marks.
4. Fill each tortilla with a couple spoonfuls of vegetables and top with a dollop of guacamole. Garnish with cilantro.

1. To prepare the pesto, lightly toast the walnuts in a skillet until aromatic, then add to a blender with the garlic clove. Process until finely chopped.
2. Finally, add the finely chopped carrot tops and basil to the blender and pulse until finely chopped. Scrape down the edges and then slowly drizzle in the olive oil while scraping down the sides until everything is smooth.
3. Add salt and pepper to taste.
4. In a different bowl, mix tahini and lemon juice together.
5. Place the eggplants lengthways on a griddle pan and cook for 10-12 minutes until the skins are blackened on the grill. Then flip them over and cook for another 10-12 minutes, or until soft throughout.
6. Once cooked, place the eggplant on a serving platter and smear each one with some pesto while still warm. Drizzle over some tahini, sprinkle with fresh parsley and enjoy.

SEATTLE DOG

1. In a skillet on medium heat, melt the butter and sauté the onion until soft and golden.
2. Add a hot dog to a bun, and cover with cream cheese on both sides.
3. Topping your dish with onions and jalapeño will give it a little extra flavor.

KANSAS CITY DOG

1. Cook sauerkraut over medium heat for 2 minutes.
2. To make a hot dog: put the sausage in the bun, top with cheese. Stick it under a lid in a pan of steaming water for 20 seconds or until the cheese has melted. Top with sauerkraut.

NEW YORK DOG

1. Heat oil in a saucepan over medium heat; add the onions. Stir in the tomato paste and cook for 5 more minutes.
2. Cover hot dog with onions and top with mustard.

1. Press the tofu by draining it, wrapping it in paper towels, and then placing it between 2 large plates. Weigh down the top plate with something heavy, like a bag of flour. Let the tofu sit for 15 to 20 minutes.
2. Cut the tofu into six pieces by slicing along the long side of the block.
3. In a medium bowl, whisk together 1 1/2 tablespoons of olive oil, soy sauce, honey, cajun spice powder, garlic powder (if using), and salt. Gently toss the tofu in the marinade until coated. Let it sit for at least 15 minutes or cover the bowl and refrigerate overnight.
4. Preheat a grill pan over medium-high heat. Drizzle 1 to 1 1/2 tablespoons olive oil over the grill pan. Place the tofu slices on top of the pan, letting them sit diagonally, with the 2 and 8 o’clock position or 4 and 10 o’clock position. Cook for 2 to 3 minutes, until you see grill marks on the tofu, turning it over once.
5. The perfect way to enjoy this grilled tofu is with grilled vegetables! If there’s any leftover marinade, simply heat it up in a saucepan and pour it over the tofu. This will give your dish an extra boost of flavor that everyone is sure to love.

1. After removing the outer leaves from each cauliflower head, cut off the bottom stem end and create a flat base. Resting the cauliflower on its stem, use a large knife to trim away the sides. Then, cut  the remaining head into 2 very thick or 3 more moderate “steaks.” You can reserve the sides for another dish (see notes). In a small bowl, stir together olive oil, lemon zest and lemon juice, garlic, and honey.
2. Preheat grill to medium (about 350 degrees F). In a small bowl, mix together lemon and olive oil. Set cauliflower steaks on hot grill, Season with salt. Cover the grill and let cook for 5 to 6 minutes or until bottom is beginning to char.
3. Grill the cauliflower for 5 minutes, then remove the lid and flip it. After 5 more minutes have passed, check to see if the cauliflower is tender. If so, sprinkle on the red pepper flakes, parsley, and walnuts before serving hot with lemon wedges.

1. After you heat up a non-stick skillet over medium heat, add in a bit of veggie broth or oil and let the garlic and onion sauté for a few minutes.
2. Cook the onions until they become soft, then add the mushrooms. Keep cooking and stirring occasionally with a spatula until all the liquid from the mushrooms evaporates.
3. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a baking sheet with parchment paper.
4. Transfer the mushroom mix, beet, flaxseeds, walnuts, spices, and herbs into a food processor and pulse until everything is mixed but still chunky.
5. Start making patties with your hands and place them on the prepared baking sheet. Bake in the oven for 25 minutes, flipping once after 15 minutes.
6. Assemble your burgers with avocado, greens, carrots, mustard, BBQ sauce, and microgreens. Serve on a whole wheat bun pulse 2-3 times to break down the ingredients.
7. Add the kidney beans and pulse 3-4 times to achieve a sticky mixture. Be careful not to overdo it; you want the mixture to be textured, not mushy.
8. Place the kidney bean mixture on a baking sheet and shape it into 6 patties with your hands.
9. After baking for 15 minutes, flip the dish and bake for an additional 10 minutes.
10. Remove the patties from the oven and set them aside to firm up for about 5 minutes before assembling your burger.

Assemble the Burgers

1. For your veggie burgers, get all of the ingredients you want. First, avocado on the buns, then add a warm beetroot patty.
2. The potato, in addition to their own leaves and stems, will also provide your lettuce a boost of nutrition. Dress with lettuce, sliced carrots, microgreens, and mustard sauce for additional flavor. Warm it up!