1Preheat the oven to 400°F (200°C).

2In a small saucepan over medium heat, heat 2 tablespoons grapeseed oil. Whisk in all-purpose flour until smooth, and cook, stirring constantly, for about 2 minutes or until flour is lightly golden and smells toasty.

3Whisk in 2 cups Golden Chicken-y Stock, and simmer for 5 minutes. Remove from heat, and set aside.

4In a wide sauté pan over medium-high heat, heat remaining 2 tablespoons grapeseed oil. Add yellow onion, celery, carrots, cremini mushrooms, and garlic, and cook, stirring frequently, for about 10 minutes, adjusting heat as necessary, or until vegetables are softened and beginning to color.

5Stir in remaining 1 cup Golden Chicken-y Stock, red-skin potatoes, sweet potatoes, lima beans, bay leaf, thyme, kosher salt, and black pepper. Cover and cook, stirring once or twice and adding a bit of water if mixture seems dry, for 10 minutes.

6Remove bay leaf, stir in reserved sauce, and pour vegetable mixture into a 9×13-inch (23×33cm) baking dish.

7Roll out puff pastry on a floured surface to fit the top of the baking dish with an overhang of ¹/₂ inch (1.25cm). Dock pastry by pricking it all over with a fork, transfer it to the top of the baking dish, and lay it gently over vegetables. Tuck overhanging edge down into the inside of the baking dish.

8Bake for about 30 minutes or until pastry is puffed and filling is hot and bubbly. Serve immediately.

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

2In a wide sauté pan over medium-high heat, heat 2 tablespoons extra-virgin olive oil. Add red onions, garlic, ginger, and hot green chile, and cook, stirring frequently, for 10 minutes.

3Add ¹/₂ teaspoon cinnamon, saffron threads, and Golden Chicken-y Stock, and bring to a boil. Stir in chickpeas, russet potato, and preserved lemon peel. Reduce heat to medium, and cook, stirring often, for about 10 minutes or until vegetables are very tender and most of liquid has evaporated.

4Stir in cilantro, kosher salt, and black pepper, and set aside to cool.

5Spread almonds on the prepared baking sheet, and toast in the oven for 6 minutes. Remove from the oven, and cool.

6In a food processor fitted with a chopping blade, pulse together almonds, remaining ¹/₂ teaspoon cinnamon, and confectioners’ sugar until mixture resembles fine crumbs.

7Brush a 9-inch (23cm) round cake pan with a little extra-virgin olive oil. Lay 1 phyllo sheet in the pan, and sprinkle with ¹/₅ almond mixture. Brush a second sheet of phyllo with extra-virgin olive oil, and lay it oiled side up on top of second sheet in a criss-cross direction. Sprinkle with ¹/₄ remaining almond mixture, and continue to layer remaining phyllo and almonds, placing phyllo so overhang is evenly spaced around the pan (first in a cross shape, then in an X shape, then a slightly offset X shape). Spoon vegetable-chickpea mixture into the pan and spread evenly. Gather overhanging phyllo to cover top of pie, and brush with a little more extra-virgin olive oil.

8Place the pan on a rimmed baking sheet, and bake for about 35 minutes or until crisp and golden. Cool slightly, remove carefully from the pan, and dust with a little more confectioners’ sugar and cinnamon. Cut into wedges, and serve.

1Preheat the oven to 400°F (200°C). Lightly coat a 9×13-inch (23×33cm) glass baking pan with cooking spray.

2Thaw napa cabbage leaves at room temperature, and squeeze excess moisture from each leaf. Set aside on a paper towel–lined surface.

3In a large sauté pan over medium-high heat, heat extra-virgin olive oil. Add yellow onion, kosher salt, and black pepper, and stir for 2 minutes.

4Add cremini mushrooms, and cook, stirring often, until they begin to color. Remove from heat, and stir in dill, Italian flat-leaf parsley, thyme, and brown rice.

5In a small saucepan over medium-high heat, combine vegetable stock, tomato paste, sugar, allspice, and white wine. Bring to a boil, reduce heat to medium, and cook, stirring to dissolve tomato paste and white wine, for about 10 minutes or until sauce is reduced and slightly thickened. Keep warm while you fill cabbage rolls.

6Working with 1 cabbage leaf at a time, spoon a few tablespoons filling in center and roll up like a burrito, tucking up short ends first, then rolling each into a long cylinder. Place each finished cabbage roll in the prepared baking dish, and repeat with remaining ingredients.

7Pour sauce over cabbage rolls, cover the pan with heavy-duty aluminum foil, and bake for 30 minutes. Serve hot.

1Preheat the oven to 375°F (190°C). Lightly coat a 9×13-inch (23×33cm) baking pan with a little extra-virgin olive oil.

2Cut tomatoes in half, place in the baking pan, and toss with 2 tablespoons extra-virgin olive oil, red bell pepper strips, ¹/₂ teaspoon kosher salt, and oregano. Roast for 1 hour, stirring occasionally, and cool slightly.

3Purée tomato mixture, vegetable stock, and New Mexico chile powder in batches in a blender or a food processor. Set aside.

4In a wide sauté pan over medium-high heat, heat remaining 2 tablespoons extra-virgin olive oil. Add yellow onion and poblano chile peppers, and cook, stirring occasionally, for 4 or 5 minutes, adjusting heat as necessary.

5Add garlic, and stir for 1 minute. Add zucchini, and cook for about 4 or 5 minutes or until vegetables are golden. Stir in roasted corn, and cook another 1 or 2 minutes. Stir in black beans, cilantro, remaining ¹/₂ teaspoon kosher salt, and ¹/₂ cup reserved sauce, and remove from heat.

6Spread ¹/₂ cup sauce on the bottom of the prepared baking pan. Spoon about ¹/₁₂ of filling into center of 1 tortilla, filling it generously, gently roll, and place in the pan. Repeat with remaining tortillas and filling, fitting them very snugly into the pan. Pour some of remaining sauce over top of enchiladas, lightly covering them while leaving edges exposed, and sprinkle with pepper jack–style cheese (if using). Cover with aluminum foil, and bake for about 40 minutes or until hot and bubbly. Serve immediately.

1Preheat the oven to 375°F (190°C). Lightly coat a 9×13-inch (23×33cm) baking dish with cooking spray.

2Place porcini mushrooms in a small bowl, pour boiling water over top, and soak for about 5 minutes or until softened. Lift porcini from soaking water, agitating gently to release any soil. Reserve soaking liquid. Chop mushrooms, and set aside.

3In a large sauté pan over medium-high heat, heat extra-virgin olive oil. Add garlic, and cook, stirring continuously, for 1 minute.

4Add porcini mushrooms, cremini mushrooms, shiitake mushrooms, rosemary, kosher salt, oregano, and black pepper, and cook, stirring occasionally, for 10 minutes or until mushrooms begin to brown.

5Strain mushroom soaking liquid, leaving the last few teaspoons behind to eliminate grit, and add to mushrooms along with red wine, stirring vigorously to deglaze the pan. Stir until liquid has evaporated, and set mushrooms aside.

6Spread 1 cup Tomato Sauce evenly over the bottom of the baking dish, lay 3 lasagna noodles over sauce, spoon ¹/₂ of mushroom mixture and ¹/₂ of Cashew Ricotta evenly over noodles. Pour ³/₄ cup Tomato Sauce over Cashew Ricotta, layer 3 more noodles, add remaining mushrooms and Cashew Ricotta, followed by another cup of Tomato Sauce. Finish with another 3 noodles and 1 cup Tomato Sauce. Cover the pan with heavy-duty aluminum foil, folding back 1 corner slightly to vent. Reserve remaining ¹/₂ cup sauce for serving.

7Bake for 50 minutes or until hot and bubbly. Remove from the oven and set aside to rest for 5 minutes before cutting. Reheat remaining sauce to pass at table.

1Preheat the oven to 350°F (180°C). Lightly grease an 8×8-inch (20×20cm) square baking dish.

2In a wide sauté pan over medium-high heat, heat 2 tablespoons extra-virgin olive oil. Add sweet onions, and cook, stirring, for 5 minutes or until softened.

3Add garlic, and stir for 1 minute. Remove onions and garlic from the pan, and keep warm.

4Add 1 tablespoon olive oil, zucchini, and yellow squash, and season with kosher salt and black pepper. Increase heat to high, and cook, stirring every minute or so, for 5 minutes or until vegetables begin to turn golden.

5Sprinkle with all-purpose flour, reduce heat to medium, and stir for 1 minute to combine well. Return onion mixture to the pan.

6Stir in nondairy milk, nutmeg, and rosemary. Bring to a boil, and cook for about 2 minutes or until thickened. Remove from heat.

7In a small bowl, combine panko breadcrumbs, chives, thyme, and remaining 1 tablespoon extra-virgin olive oil.

8Pour squash mixture into the baking dish, spread gently, and sprinkle evenly with breadcrumb mixture. Bake, uncovered, for 30 minutes. Serve immediately.

1Line a 9×9-inch (23×23cm) baking pan with parchment paper, and brush it with a little olive oil.

2In a large saucepan over high heat, bring water to a boil. Stirring constantly, add polenta in a thin stream. Add ¹/₂ teaspoon kosher salt, reduce heat to medium, and continue to stir until polenta is fully cooked. (It will be creamy and smooth with no “bite” when you taste it.)

3Pour polenta into the prepared baking pan, and allow to cool for a bit. Cover and refrigerate for at least 2 hours or overnight or until set.

4Preheat the oven to 400°F (200°C).

5Sprinkle Italian eggplant chunks with ¹/₂ teaspoon kosher salt and place in a colander to drain for 30 minutes. Rinse, and gently squeeze out any remaining water.

6On a large rimmed baking sheet, toss eggplant cubes and cherry tomatoes with sliced garlic and 3 tablespoons extra-virgin olive oil. Spread evenly, and roast, stirring once or twice, for 30 minutes. Remove from the oven, and reduce the temperature to 375°F (190°C).

7When polenta has set, carefully turn it out of the pan. Cut into thirds, and slice each third horizontally into 3 equal pieces so you have 9 polenta “lasagna noodles.” Handle carefully using a spatula, but don’t worry if they break—just fit them back together in the pan.

8To assemble lasagna, brush the baking pan with remaining 1 tablespoon extra-virgin olive oil. Spread ¹/₂ cup Tomato Sauce over bottom of pan, and cover bottom of pan with 3 pieces of polenta. Top with ¹/₂ of tomato-eggplant mixture and ¹/₂ of Summer Pesto, followed by another layer of polenta. Add another ¹/₂ cup Tomato Sauce, remaining eggplant-tomato mixture, and remaining Summer Pesto. Top with final layer of polenta, and spread remaining Tomato Sauce evenly over top. Cover and bake for about 40 minutes or until hot and bubbly.

9Just before serving, sprinkle basil and toasted pine nuts over top of lasagna. Serve hot.

1Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch (23×33cm) baking dish.

2In a large sauté pan over medium-high heat, heat 3 tablespoons extra-virgin olive oil. Add yellow onion, green bell pepper, and garlic, and cook for 3 minutes, adjusting heat as needed to prevent burning.

3Add cumin, oregano, chipotle chile, adobo sauce, and lacinato kale, and cook, stirring frequently, for 5 minutes.

4Stir in pinto beans, diced tomatoes with juice, vegetable stock, and pimiento-stuffed green olives, and cook for 10 minutes or until all vegetables are tender and sauce has reduced slightly.

5Meanwhile, in a large saucepan over high heat, bring water to a boil. Stir in kosher salt, and slowly whisk in yellow cornmeal and masa harina. Reduce heat to medium, and cook, stirring frequently, for 15 minutes.

6Stir in corn and remaining 1 tablespoon extra-virgin olive oil.

7Spoon ¹/₂ of cornmeal mixture into the bottom of the prepared baking dish, and spread evenly. Top with vegetables, followed by remaining cornmeal mixture. Sprinkle cheddar-style cheese over top, and bake for 40 minutes. Serve immediately.

1In a large saucepan over medium-high heat, heat vegetable oil. Add yellow onion, and sauté, stirring, for 3 minutes or until lightly golden.

2Add white mushrooms, carrots, turnips, peas, and pinto beans. Stir in vegetable stock, soy sauce, vegan Worcestershire sauce, herbes de Provence, kosher salt, and black pepper. Bring to a boil, reduce heat to medium, cover, and simmer gently for 10 minutes or until vegetables are tender.

3In a small bowl, blend all-purpose flour with water. Stir mixture into the saucepan, and cook, stirring constantly, for 2 minutes to thicken.

4Meanwhile, cook rutabaga and potatoes in a large saucepan of salted, boiling water over medium-high heat for 15 minutes or until tender. Drain and return vegetables to the saucepan, reduce heat to low, and cook to dry out slightly.

5Add plant-based butter, rice milk, a generous grating of nutmeg, and a generous grinding of black pepper, and mash. Beat well with a wooden spoon until smooth.

6Preheat the oven to 375°F (190°C).

7Spoon vegetable and bean mixture into a 2-quart (2L) ovenproof baking dish or 4 ramekins. Top with rutabaga mash, and fluff with a fork. Sprinkle cheddar-style cheese (if using) over top, and bake for about 40 minutes or until golden. Serve hot.

1Preheat the oven to 300°F (150°C).

2Rinse white beans, pick over, and drain.

3In a heavy earthenware or cast-iron Dutch oven with a lid, combine beans and vegetable stock. (Alternatively, you can use a heavy stainless-steel Dutch oven with a lid.) Set aside.

4In a medium sauté pan over medium-high heat, heat extra-virgin olive oil. Add leeks, celery, carrot, and shallot, and stir for 5 minutes.

5Stir in garlic, thyme, and herbes de Provence, and cook for 1 minute.

6Stir in tomato paste, followed by red wine, kosher salt, and black pepper. Combine thoroughly, and remove from heat.

7Pour vegetable mixture over beans, stir gently, and bake, covered, stirring once or twice, for 3¹/₂ hours or until beans are tender. Remove the lid during the last hour of cooking.

8Remove from the oven, stir in Italian flat-leaf parsley, and serve.

1In a tagine or a large skillet with a lid over medium-high heat, heat extra-virgin olive oil. Add butternut squash and yellow onion, and cook, stirring, for 5 minutes.

2Add garlic, preserved lemon peel, tomato paste, cumin, coriander, cinnamon, and black pepper, and stir for 1 minute.

3Stir in kosher salt, vegetable stock, chickpeas, and apricots. Cover, reduce heat to low or medium-low, and cook at a brisk simmer, stirring occasionally, for 15 to 20 minutes or until squash is tender but not mushy.

4Add green olives, garnish with cilantro, and serve.