• Heat oil in a large saucepan or dutch oven and add diced onion, red pepper flakes (optional). Add diced potatoes and gently sauté for 5 minutes, stir to prevent burning.
• Add broccoli and vegetable broth to the pan.
• Bring to a boil, then reduce the heat, cover and simmer for 25 minutes or until potatoes are tender.
• Transfer soup to a food processor or blender in batches and process until smooth; or puree in the pan with a submersion blender.
• Return the puree to a clean pan if using food processor or blender and stir in oat milk and a pinch of paprika, and season to taste.
• Pour soup into bowls and garnish with sprinkling of paprika. Serve immediately.

• Sort any debris or small stones from the lentils and rinse thoroughly. Transfer to a pot and cover with 4.182 cups water. Add the 1/2 teaspoon of salt, 1 teaspoon of oregano, and bay leaf. Bring to boil, then reduce heat and let simmer for about 20 minutes, or until the lentils are tender. Drain the lentils, reserving at least 1 cup of cooking water. Discard the bay leaf.
• Heat a large skillet or pot over medium and add the oil. Saute the onion until soft and translucent, about 5 minutes. Add the garlic and jalapeno and cook for 1-2 minutes.
• Stir in the spices, then add the cooked lentils and 1/2 cup of cooking liquid. Cook the lentils for 7-8 minutes or until the lentils are starting to break down. Add more of their cooking liquid as necessary to keep it from getting too dry. Taste and adjust seasoning.
• Preheat the oven to 375 degrees Fahrenheit and warm the enchilada sauce.
• Pour some enchilada sauce to lightly coat the bottom of a baking dish, use a 9×13" pan or lasagna pan to make all enchilada at once.
• Pour some enchilada sauce into a plate. Dip the tortillas into the enchilada sauce, flipping to coat both sides. Fill with the lentil filling and roll the tortillas. Place the filled tortilla seam side down in the baking dish. Repeat with remaining tortillas.
• Pour enchilada sauce to cover tortillas and then top with queso. Bake uncovered for about 20 minutes.

• Preheat oven to 350 degrees
• Line a baking sheet with parchment paper
• In a food processor, blend the walnuts and water until the mixture becomes a lump
• Add the maple syrup and vanilla and blend until mixed.
• Pulse in the flours and oats with as few rotations of the blade as possible
• Add the cranberries, nuts, chips or raisins and blend a few more times
• Remove the dough from the processor and form into a roughly 9×13" log.
• Place on the lined pan and bake for 25 minutes. Set aside to cool. Decrease oven to 300 degrees
• When cool enough to handle (5-8 minutes), use a serrated knife to slice into 1/2-inch slices.
• Place the slices flat on the same lined baking pan. Bake for 10 minutes on each side until both sides are lightly browned.
• Cool and serve when crisp.

Directions:

• Strain TVP Dust
• Soak with Room Temperature Water
• Rinse & Resoak
• Squeeze Out All Water
• Mix ingredients above
• Season & Sit
• Pan Fry with tbsp oil

• Start by dicing and sauteing white onion until translucent.
• Add sliced mushrooms and cook until lightly browned.
• Add red pepper flakes, and broth and stir over medium to high heat until combined.
• While heating, make a slurry with flour and 1/4 cup of water.
• Once gravy comes to a boil, whisk in slurry and reduce heat to low.
• Continue stirring until it reaches the desired consistency.
• Remove from heat and cover when it reaches your desired consistency.

• Cut tofu into desired shape & size (cubes)
• Fry both sides in avocado oil until desired crispness
• Remove from pan & cook onions, add avocado oil if needed
• Mix ingredients above in small bowl while onions cook
• Return tofu and onions into pan & add liquid mixture
• Serve over rice