30 minutes // Makes 5-6 servings Roasted Mushrooms: 4 portobello mushrooms, sliced into long strips* 3 cups vegetable broth 2 tbsp cornstarch 1 tbsp ancho chili powder ½ tbsp cumin ½ tbsp chili powder ½ tbsp paprika ½ tbsp garlic powder ¾ tsp liquid smoke (optional, but recommended) ½ tsp salt (optional) Tofu Cotija: 8 oz firm tofu ¼ cup almond flour** 4 tsp nutritional yeast 2 tsp lemon juice 1 tsp onion powder ½ tsp garlic powder ¼ tsp salt (optional) Pinch of pepper Serve

1 hour // Makes 5 servings Base: ¾ cup raw cashews 14-oz firm tofu, cubed 1 red bell pepper, chopped 1 white onion, sliced into wedges 1 head broccoli, chopped 3 garlic cloves, minced Tofu Marinade: 3 tbsp water 2 tbsp maple syrup 2 tbsp soy sauce 2 tbsp cornstarch ½ tsp garlic powder Sesame Sauce: 4 tbsp tahini 3 tbsp rice vinegar 3 tbsp soy sauce 3 tbsp water 2 tbsp coconut milk* 2 tbsp maple syrup 2 tsp cornstarch 2 tsp grated ginger ½ tsp hot sauce Serve with: Brown rice

50 minutes // Makes 4-5 servings Baked Cauliflower: 1 large head cauliflower, cut into big “wing-sized” pieces ¾ cup plant milk ½ cup chickpea flour ⅛ cup cornmeal 1 tbsp nutritional yeast 2 tsp garlic powder 1 tsp smoked paprika ½ tsp salt (optional) Pinch of pepper Buffalo Sauce: ½ cup hot sauce 1 tsp maple syrup ½ tsp white vinegar Serve with: Cashew Ranch Dressing 1. Preheat the oven to 450℉ and line a baking sheet with parchment paper. Cut the cauliflower into large “win