Marinated tofu and roasted cauliflower

Beet hummus

Tamari vinaigrette

3 cups (750 ml) cooked brown rice or other grain of your choice (quinoa, bulgur, millet, barley, etc.)

1 cup (250 ml) cooked lentils or other legumes of your choice (lentils, chickpeas, beans, etc.)

1 cup (250 ml) coloured carrots in ribbons or other vegetable of your choice (zucchini, cucumber, minced fennel, etc.)

1 cup (250 ml) kale, minced or other variety of cabbage (red, green, Savoy, Chinese, bok choy, etc.)

1 small red onion, minced and soaked in cold water for 15 minutes

1 tbsp. (15 ml) chia seeds or other seeds of your choice (sesame, sunflower, pumpkin, etc.)

Fresh herbs, to taste (cilantro, parsley, basil, etc.)

1/3 cup (75 ml) tamari

1/4 cup (60 ml) grapeseed or canola oil

2 tbsp. (30 ml) fresh ginger, finely grated

1/2 lb. (225 g) semi-firm or firm tofu, diced

3 cups (750 ml) cauliflower, cut in mini florets or other vegetables of your choice (broccoli, Brussels sprouts cut in quarters, asparagus cut in sections, etc.)

Salt, pepper and sprigs of fresh thyme, to taste

1 cup (250 ml) cooked beets, peeled and cut in pieces

19 oz (540 ml) can of chickpeas, rinsed and drained

2 tbsp. (30 ml) camelina oil or olive oil

2 tbsp. (30 ml) tahini

1 tbsp. (15 ml) lemon juice

1 small garlic clove, chopped

Salt and pepper

1/2 cup (125 ml) cashews

1/4 cup (60 ml) water

1/4 cup (60 ml) camelina oil or other oil

3 tbsp. (45 ml) tamari

2 tbsp. (30 ml) nutritional yeast

1 tbsp. (15 ml) honey

1 tsp. (5 ml) fresh ginger, grated

1 small garlic clove, minced