Roasted Delicata Squash with Brown Butter & Pomegranate

6 Tablespoons (85 g) Unsalted Butter, 4 Medium Delicata Squash (2 ½ – 3 Pounds), Cut in Half, Seeds Removed, then Cut Into Wedges or Half Moons, 2 Tablespoons (30 ml) Maple Syrup, ¼ Cup (60 ml) Vegetable Stock or Water, ¼ Teaspoon Aleppo Pepper or A Big Pinch Cayenne, ¾ Teaspoon Fine Sea Salt

Vegetable Curry with Rice Noodles – Crispy Tofu

2 Tablespoons Extra-Virgin Coconut Oil or Sunflower Oil, 1 Large Yellow Onion, Peeled, Halved and Thinly Sliced, 4 Cloves Garlic, Peeled and Finely Chopped, 1 Tablespoon Plus 1 Teaspoon Thai Red Curry Paste, 1 (13.5 Ounce) Can Light Coconut Milk, 1 (13.5 Ounce) Can Regular Coconut Milk

Sweet Potato Breakfast Bowl with Eggs & Greens

1 Cup Coconut Bacon, 3 Medium Garnet or Jewel Sweet Potatoes (About 2 Pounds Total Weight, or 7 Cups Peeled and Cubed), 1 Vegetable Bouillon Cube (or Use 2 Cups Vegetable Broth in Place of Some of the Water), 2 Tablespoons Salted or Unsalted Butter or Plant Butter

The Ultimate Vegetable Lentil Loaf

1 Cup Dry Lentils (Use Green/Brown), 2 1/2 Cups Water or Vegetable Broth, 3 Tablespoons Flaxseed Meal (Ground Flaxseeds), 1/3 Cup Water, 2 Tablespoons Olive Oil or Steam Saute Using 1/4 Cup Water, 3 Garlic Cloves, Minced, 1 Small Onion, Finely Diced, 1 Small Red Bell Pepper, Finely Diced, 1 Carrot, Finely Diced or Grated


1 Cup (250ml) Water, 1/4 Cup (56g) Unsalted Butter, Diced Into Small Cubes, 1 Tbsp (13g) Granulated Sugar, 1/4 Tsp Salt, 1 Cup (141g) All-Purpose Flour (Scoop and Level to Measure), 1 Large Egg, 1/2 Tsp Vanilla Extract

Italian Classic Beef Meatballs

2 lbs Ground Beef (See Note 1), 2 Eggs, 1 Cup Ricotta Cheese, 1/4 Cup Parmesan Cheese Shredded, 1/2 Cup Panko Breadcrumbs, 1/4 Cup Basil Chopped

Kale Salad with Carrot Ginger Dressing

Carrot Ginger Dressing:
½ Cup Chopped Roasted Carrots, from 3/4 Cup Raw Carrots, 1/3 to ½ Cup Water, ¼ Cup Extra-Virgin Olive Oil, 2 Tablespoons Rice Vinegar, 2 Teaspoons Minced Ginger, ¼ Teaspoon Sea Salt