1Fill the kitchen sink or a large tub with well-salted water. Cut a small slit in each eggplant, add to salt water bath, and soak for 1 hour. Drain, squeeze gently, and pat dry.

2In a wide, ovenproof sauté pan or a Dutch oven with a lid over medium heat, heat extra-virgin olive oil. Add sweet onions, and cook, stirring occasionally, for about 5 to 10 minutes or until golden.

3Add eggplants, plum tomatoes, and garlic, reduce heat to medium-low (adjust as needed), cover, and cook, stirring onions once or twice without disturbing eggplants, for 10 minutes.

4Turn eggplants, and cook for 10 minutes.

5Preheat the oven to 375°F (190°C).

6Remove the sauté pan from heat, and gently stuff some onion-tomato mixture into each eggplant. Pour reserved tomato juice over eggplants, sprinkle with Italian flat-leaf parsley, cover tightly with a lid or foil, and bake for 35 to 40 minutes.

7Remove from the oven, and cool slightly before garnishing with toasted pine nuts (if using) and serving.

1In a large nonstick sauté pan or wide, large saucepan over medium-high heat, heat extra-virgin olive oil. Add red onion and kosher salt, and cook, stirring frequently, for 4 or 5 minutes or until onion is limp.

2Reduce heat to medium, and remove the pan from the burner for about 30 seconds.

3Stir in apple cider vinegar and whole-grain Dijon mustard, and stir to and coat onions.

4Return the pan to the burner, and cook for 30 seconds to 1 minute to reduce slightly if needed.

5Stir in apple and red cabbage. If mixture looks dry, add 1 tablespoon water. Cover, reduce heat to medium, and cook for 5 minutes, stirring once or twice and adding more water as needed.

6Uncover, stir, and continue to cook until cabbage is crisp-tender.

7Season with black pepper, and sprinkle with pecans. Serve hot, warm, or cold.

1Heat a wok or large cast-iron skillet over medium heat until hot. Add grapeseed oil, garlic, and ginger, and stir for 30 seconds.

2Add Chinese watercress, and stir for 30 seconds.

3Stir in vegetable stock, fermented black beans, and crushed red pepper flakes. Stir for 1 or 2 more minutes or until beans are heated through and cress is tender, and serve immediately.

1Preheat the oven to 300°F (150°C). Arrange two racks in the lower third of the oven.

2Divide cherry tomatoes, cut side up, between 2 rimmed baking sheets. Insert 1 garlic slice into each half, drizzle with olive oil, and season lightly with kosher salt and black pepper.

3Bake for about 1 hour, stirring once or twice, or until tomatoes are reduced and very soft. Serve warm or at room temperature. Leftovers will keep in the refrigerator for up to 3 days.

1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2Trim each zucchini, cut into ¹/₄-inch (.5cm) slices. Blot dry with paper towels, and brush both sides of each zucchini slice with mayonnaise.

3In a small, shallow bowl, combine panko, herbs, extra-virgin olive oil, kosher salt, black pepper, and lemon zest.

4Dredge each zucchini slice in panko mixture, coating both sides, and lay slices on the prepared baking sheet.

5Bake for 20 minutes, carefully turning with a spatula halfway through cooking, and serve immediately.

1Wash broccoli rabe, and trim off tough bottom end of each stem (about ¹/₂ inch; 1.25cm).

2In a medium saucepan over high heat, bring enough water to cover broccoli rabe by 1 inch (2.5cm) to a boil. Add ¹/₂ teaspoon kosher salt and broccoli rabe, blanch for 1 minute, transfer to an ice bath to cool quickly, drain, and set aside.

3In a medium sauté pan over medium heat, heat extra-virgin olive oil and garlic. When garlic begins to sizzle and turn a golden color (but before it browns), add broccoli rabe, toss to combine, and cook, stirring frequently, for 5 minutes or until broccoli rabe is tender.

4Season with remaining 1 teaspoon kosher salt and crushed red pepper flakes, and serve immediately.

1In a large saucepan or soup pot over high heat, combine vegetable stock, extra-virgin olive oil, smoked sea salt, black pepper, and garlic. Bring to a boil.

2Stir in collard greens, mustard greens, and curly kale. Reduce heat to medium, and cook, uncovered and stirring occasionally, for about 35 minutes or until greens are tender. Adjust heat to maintain a gentle simmer.

3Season greens with apple cider vinegar, and serve with a little of the liquid that remains in the pot (pot liquor).

1Preheat the oven to 400°F (200°C). Lightly grease a baking dish large enough to hold tomatoes snugly.

2In a small saucepan over medium-high heat, bring water to a boil. Add Arborio rice and ¹/₂ teaspoon kosher salt, and cook for exactly 10 minutes. Remove from heat, drain, and set aside.

3Working over a colander set over a large bowl, core beefsteak tomatoes and scoop out insides, removing seeds and pulp while leaving outer flesh and skin intact. Press gently on pulp to remove as much liquid as possible. Place hollowed tomatoes in baking dish, and set juice aside.

4In a wide sauté pan over medium heat, heat olive oil. Add red onion, season with ¹/₄ teaspoon kosher salt, and cook, stirring frequently, for about 5 to 7 minutes or until soft and beginning to color.

5Add garlic, and cook for 1 minute.

6Increase heat to high, add spinach, and cook for about 3 minutes or until wilted.

7In a large bowl, combine rice, spinach, mozzarella-style cheese, toasted pine nuts, nutritional yeast, Italian flat-leaf parsley, basil, nutmeg, black pepper, and remaining ³/₄ teaspoon salt.

8Spoon rice mixture into tomatoes, filling each to the top. Pour tomato juice over and around stuffed tomatoes, cover pan tightly with aluminum foil, and bake for 25 minutes or until hot and bubbling.

9Uncover, and cook 5 more minutes. Drizzle with lemon juice, and serve hot or warm.

1Core each beefsteak tomato, trim and discard ¹/₈ inch (3mm) from the top and bottom, and cut into 5 even slices. Set aside.

2In a medium bowl, whisk together soy milk and lemon juice. Set aside to curdle for a few minutes.

3Place cornmeal on a rimmed plate.

4In a large frying pan over medium-high heat, heat ¹/₂ inch (1.25cm) grapeseed oil until it’s shimmering.

5Working with just enough tomato slices to fit comfortably in the pan, dip each tomato slice in soy milk mixture and dredge in cornmeal. Add to the pan, fry for about 2 minutes, adjusting heat as necessary to prevent burning. Turn carefully with a spatula, and fry other side for 2 more minutes. Transfer to a plate lined with several thicknesses of paper towels, season with a little kosher salt and black pepper, and keep warm. Continue until all tomato slices have been fried, replacing oil if cornmeal begins to burn. Serve hot.

1Preheat the oven to 375°F (190°C). Lightly grease a baking dish large enough to hold artichokes.

2Clean and prep artichokes.

3In a small sauté pan over medium heat, heat extra-virgin olive oil. Add Spanish olives, capers, and garlic, and cook, stirring frequently, for 3 minutes or until garlic just begins to color. Remove from heat.

4In a medium bowl, combine Italian-seasoned breadcrumbs, Italian flat-leaf parsley, lemon zest, black pepper, and olive oil mixture.

5Pat artichokes dry. Spread apart leaves of 1 artichoke, and spoon ¹/₄ of breadcrumb mixture between leaves and into center of artichoke. Repeat with remaining artichokes, nestling them snugly in the baking dish after stuffing.

6Pour 1 inch (2.5cm) boiling water around artichokes, taking care not to pour water directly over them (this will result in soggy filling). Lightly grease a piece of aluminum foil, and cover the pan tightly.

7Bake for 45 minutes, uncover, and bake for 5 more minutes. Serve hot or at room temperature.

1Preheat the oven to 350°F (180°C).

2In a small saucepan over medium-high heat, heat 1 tablespoon extra-virgin olive oil. Add garlic, shallot, and crushed red pepper flakes, and cook for 30 seconds. Stir in Italian flat-leaf parsley, and remove from heat.

3In a small bowl, combine breadcrumbs, Marcona almonds, capers, and garlic mixture. Stir in 1 tablespoon extra-virgin olive oil.

4Drizzle a medium baking dish with half of remaining extra-virgin olive oil (about 1 teaspoon). Gently fill each piquillo pepper with about 1 tablespoon stuffing, and place filled peppers in the baking dish. Drizzle stuffed peppers with remaining extra-virgin olive oil, and bake for 20 minutes. Serve hot, warm, or at room temperature.

1Preheat the oven to 425°F (220°C).

2Place poblano pepper directly over the flame on a gas stove, or roast under the broiler as it preheats before you cook corn, turning to char on all sides. Transfer to a small bowl, cover with plastic wrap, and set aside to steam charred skin. After 5 minutes, remove plastic wrap. Core, seed, and peel poblano, and chop very finely (or pulse in the small bowl of a food processor until it’s nearly smooth). Set aside.

3Brush corn with extra-virgin olive oil, and sprinkle with kosher salt and black pepper. Place corn on a large rimmed baking sheet, and roast, turning once, for about 10 minutes or until tender and charred.

4In a small bowl, stir chopped poblano into butter, and stir in cilantro and nutritional yeast.

5Spread hot corn with poblano butter, and serve.

1In a small bowl, place porcini mushrooms. Pour boiling water over top, and set aside to soak for about 5 minutes or until softened. Lift porcini from soaking water, agitating gently to release any soil. Chop mushrooms, and set aside. Reserve soaking water.

2In a large sauté pan over medium-high heat, heat extra-virgin olive oil. Add shallots and garlic, and cook, stirring continuously, for 2 minutes. Adjust heat as necessary to prevent burning.

3Add porcini, cremini mushrooms, white button mushrooms, shiitake mushrooms, rosemary, and thyme, and cook, stirring occasionally, for 10 minutes or until mushrooms begin to brown.

4Season with kosher salt and black pepper, increase heat to high, and cook, stirring frequently, for 3 to 5 minutes or until mushrooms are golden brown and small bits are sticking to the pan.

5Strain mushroom soaking liquid, leaving the last couple of teaspoons behind to eliminate grit. Add mushroom liquid and white wine all at once to deglaze the sauté pan, stirring vigorously to scrape up any browned bits on the bottom of the pan, and cook until all liquid is absorbed.

6Remove from heat, stir in Italian flat-leaf parsley, and taste. Season with additional salt and pepper if desired, and serve immediately.

1Wash broccoli, and separate florets into small pieces. Peel broccoli stem, and slice into ¹/₄-inch (.5cm) rounds.

2Prepare an ice water bath for broccoli.

3Bring a medium pot of water to a boil over high heat, and add kosher salt. Blanch broccoli and stems for 2 minutes or just until crisp-tender. Using tongs, immediately remove from boiling water and plunge into ice bath. Drain and set aside.

4In a large sauté pan over medium-high heat, heat sesame oil. Add garlic and ginger, and stir for 1 minute.

5Add broccoli, and cook for 2 minutes.

6Sprinkle with gomasio, and serve immediately.

1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2In a large bowl, toss brussels sprouts with extra-virgin olive oil, balsamic vinegar, ¹/₂ teaspoon kosher salt, and black pepper. Spread sprouts on the prepared baking sheet, cut side down, and roast for 10 minutes.

3In a large sauté pan over medium-high heat, heat butter. Stir in sugar, remaining ¹/₂ teaspoon kosher salt, and chestnuts. Cook, stirring, for 2 minutes.

4Add brussels sprouts, and cook, stirring twice, for 2 minutes. Serve immediately.

1Preheat the oven to 400°F (200°C). Brush a baking dish just large enough to hold mushroom caps with 1 tablespoon extra-virgin olive oil.

2Gently remove stems from white button mushroom caps. Place mushrooms in the prepared baking dish. Chop mushroom stems finely.

3In a medium sauté pan over medium-high heat, heat 2 tablespoons extra-virgin olive oil. Add mushroom stems, red bell pepper, shallots, and garlic, and cook for about 5 minutes or until mushrooms begin to brown.

4Deglaze the pan with 1 tablespoon white wine. Add panko breadcrumbs, Italian flat-leaf parsley, thyme, oregano, kosher salt, and black pepper, and remove from heat.

5Pour remaining 3 tablespoons white wine in the baking dish around mushrooms. Evenly distribute filling among mushroom caps, lightly spooning a little filling into each. Drizzle remaining 2 tablespoons extra-virgin olive oil over mushroom caps.

6Bake for 20 minutes or until mushrooms are tender and filling is golden. Serve hot, warm, or at room temperature.

1In a large pot with a tight-fitting lid, bring 1 inch (2.5cm) water to a boil over medium heat. Place new potatoes in a steamer basket, set in the pot, and steam for about 10 minutes or until potatoes are tender and easily pierced with a fork. Drain and cool slightly. If potatoes are larger than 1 inch (2.5cm) in diameter, cut them in half.

2Meanwhile, in a large saucepan over medium-high heat, heat extra-virgin olive oil. Add shallots and kosher salt, and cook for about 5 minutes or until softened.

3Stir in peas and water, and cook for 2 minutes.

4Add reserved potatoes, increase heat to high, and stir for 1 minute.

5Remove from heat. Add mint, lemon juice, and black pepper, and serve.

1Preheat the oven to 400°F (200°C), or preheat a grill for direct, high heat. Line a baking sheet with parchment paper.

2Grasp an asparagus spear, and gently bend to snap off tough bottom of spear. Trim remaining spears to this length, and peel lower ²/₃ of asparagus stem. Place on the baking sheet, and toss with sesame oil, kosher salt, and black pepper.

3Roast for 8 minutes, or grill over direct heat, turning once or twice, for about 5 minutes or until asparagus is tender. (When you pick up a single spear with a pair of tongs and it droops slightly, it’s done.) Serve hot, warm, or cold, sprinkled with toasted sesame seeds.

1Place grated potatoes in a large, fine-mesh strainer, and use a handful of paper towels to press down on them, removing as much liquid as possible.

2In a large bowl, whisk yellow onion, egg replacer, warm water, all-purpose flour, potato starch, kosher salt, and black pepper until completely smooth.

3When potatoes are dry, quickly stir them together with onion mixture.

4In a large, heavy frying pan over medium-high heat, heat ¹/₄ cup grapeseed oil. Scoop ¹/₄ cup measures of potato mixture into the pan, and press gently flat with a spatula. Fry for about 2 or 3 minutes or until golden brown, flip over, and fry the other side until golden. Remove to a metal cooling rack on a baking sheet and keep warm in the oven while you fry remaining batches, adding additional oil and adjusting heat as necessary.

5Serve hot, with applesauce or plant-based sour cream.

1Preheat the oven to 400°F (200°C).

2Place root vegetables in a 9×13-inch (23×33cm) glass baking pan, and drizzle extra-virgin olive oil evenly over top. Season with rosemary, thyme, sage, kosher salt, and black pepper, and toss with your hands to mix well.

3Bake, uncovered and stirring once or twice, for 35 to 40 minutes or until vegetables are tender and turning dark golden brown at the edges. Serve hot or warm.

1Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Lightly coat an 8×8-inch (20×20cm) baking pan with cooking spray.

2In a large pot fitted with a steamer basket over medium-high heat, bring 1 inch (2.5cm) water to a boil. Place sweet potatoes in the basket, cover, and cook for 10 minutes or until potatoes are tender. Cool slightly.

3Place sweet potatoes in a medium bowl, and using a potato masher, mash until smooth. Stir in 2 tablespoons butter, 2 tablespoons brown sugar, cinnamon, kosher salt, and black pepper. Spread sweet potato mixture evenly in the bottom of the baking pan.

4To make streusel, in a medium bowl, combine all-purpose flour, remaining ¹/₄ cup brown sugar, walnuts, and cayenne.

5Cut remaining ¹/₄ cup butter into small chunks, sprinkle over flour mixture, and use your hands to rub mixture until it begins to stick together. Sprinkle streusel over sweet potatoes, and bake for about 20 minutes or until golden. Serve immediately.