• In a small pan, saute onions, peppers, and mushrooms for several minutes, stirring frequently, until they are reduced in volume and all the excess water is evaporated. If your mushrooms stick, add a splash of water to the pan.
• Meanwhile, add the flour to the cup of water, broth, steak sauce and worcestershire sauce and stir well (I blended). Set aside.
• Add the garlic to the sauteed vegetables and cook for 30 seconds.
• Add the thyme, salt, and pepper (and other spices) to taste.
• Give the flour/broth mixture a stir and slowly add it to the mushrooms. Stir until the gravy has thickened. If you prefer a thinner gravy, add a little more water and stir.

• Add chickpeas to the bowl and smash with fork or potato masher (leave some chunks)
• Add the other ingredients and mix like tuna salad then set aside
• Cut your roll and remove some of the fluffy bread if there is too much for you (one long or several smaller rolls will work just as long as the sandwich is about six to eight inches)
• Spread some mayo the top half of the roll and a layer of the tuna on the bottom
• Layer the shredded lettuce on the tuna and season with a light sprinkle of oregano
• Layer the tomatoes over the tuna and season with the salt and pepper to taste
• Top off the tomatoes with the dill pickles and crushed peppers to taste (pickled peppers can be used too)
• Close and cut large roll in six inch sections and serve

• Break up the tofu in a food processor or with a fork. Set aside.
• In a large saucepan, heat olive oil.
• Add onion, celery, carrots and salt.
• Cook over medium-high heat until vegetables begin to soften (about 15 minutes).
• Add the tofu, soy sauce, brown sugar, minced garlic, basil, oregano, crushed red peppers and tomatoes.
• Bring to a boil and simmer gently, stirring and scraping the bottom of the pan regularly, for 45 minutes.
• Uncover and continue cooking 30 minutes or until it thickens. Add salt and pepper to taste.
• Serve over the pasta of your choice.

• After massaging the kale add the other ingredients top with lemon juice and toss.

• Slice any large potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.
• Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter or large fork to mash until smooth. Add milk, and season with salt and pepper to taste. Loosely cover and set aside.
• While potatoes are cooking, preheat oven to 425 degrees F (218 C) and lightly grease a 2-quart baking dish (or comparable sized dish, such as 9x13 pan. An 8x8 won’t fit it all but close!).
• In a large saucepan over medium heat, sauté onions and garlic in 1 Tbsp olive oil until lightly browned and caramelized - about 5 minutes.
• Add a pinch each salt and pepper. Then add lentils, stock, and thyme and stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).
• In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.
• OPTIONAL: To thicken the mixture, add 2-3 Tbsp mashed potatoes and stir. Alternatively, scoop out 1/2 of the mixture and whisk in 2 Tbsp cornstarch or arrowroot powder and whisk. Return to the pan and whisk to thicken.
• Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
• Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top.
• Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days. Reheats well in the microwave.

• Preheat oven to 350F. Bring a large pot of salted water to a boil. Add noodles and cook just until al dente. Drain and rinse with cold water.
• Meanwhile, heat oil over medium heat in a large skillet. Once hot, add onions and garlic sauté for 5 minutes or until softened. Add the mushrooms herbs and spices and cook until soft. Add spinach and sauté for another 5 minutes. Remove pan from heat.
• Place drained tofu in a large bowl. Crumble with hands. Add hummus, nutritional yeast, basil, salt, and garlic powder. Stir together with a fork until it's semi-smooth and resembles ricotta.
• Place about a cup of marinara in the bottom of a 9x13in baking dish. Top with 4 noodles (3 lengthwise and 1 widthwise to cover the gap at the end). Next add half of the ricotta mixture and half of the vegetable mixture. Top with a heaping cup (or more) of sauce. Repeat with more noodles, tofu mixture, and veggies. Then top with one last layer of noodles and another cup and a half of sauce; Top with a sprinkle of nutritional yeast.
• Cover with foil and bake for 30 minutes.

Cook Potatoes and Beans

• Add potatoes to a pot and cover with 2 inches of water. Season with salt — 1 teaspoon for every quart of water. Bring the water to a boil then reduce to a low simmer. Cook 15 to 20 minutes or you can easily pierce them with a fork.
• When the potatoes are done, transfer them to a strainer to cool. When cooled, slice into 1/2-inch rounds.
• Bring the water that potatoes were cooked in back to a boil then add green beans. Cook 2 to 3 minutes or until bright green and crisp-tender. Strain and cool.

Make Salad

• Combine potatoes, green beans, olives, spring onion and the parsley in a large bowl.
• Make the dressing by whisking vinegar, lemon juice, mustard and olive oil until creamy. Season with salt, pepper, garlic powder, and onion powder. Pour dressing over salad and toss to coat. Set the salad aside and wait 15 minutes before serving.