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To start your mise en place, first prepare the Enchilada Sauce and also the potatoes or rice, whichever you are using.

For the potatoes, either use leftover steamed potatoes or simply steam some potatoes. Once done, mash them slightly and then season to taste. Note: Make sure the potatoes are not overcooked as they will be too mushy in the enchiladas.

*Note: For more heat/spice, the seeds can be left in the jalapeño.

Preheat the oven to 350°F (175°C).

To cook the filling, heat a large fry pan, over medium heat. Once hot, dry-sauté the onions until golden and translucent. Adding stock or water as needed, to prevent the pan and/or food from drying out and/or burning. This should talk about 6 to 8 minutes.

Once the onions are ready, add the garlic and jalapeño and let cook for 30 second or so.

Next, add the peppers and let cook until all of the their moisture has been released.

At this point, add the cumin, stir to combine and then transfer the mixture to a bowl.

Now, using the same pan, dry-sauté the mushrooms. Season the mushrooms to taste. Once all of their moisture has been released, add the pepper and onion mixture back to the pan.

Lastly, fold in the corn, beans, nutritional yeast and fresh cilantro and gently fold everything together. Taste for seasoning.

*This is the Chili Powder recipe that was used in this recipe, which adds nice flavor to the paste, without adding a tremendous amount of heat. If using another chili powder, the final paste may be quite a bit spicier — so keep that in mind when adding it to dishes. Also note that whole dried chiles can also be used instead of chili powder.

**Traditionally half dark and half light soy sauce is used, but honestly, any good soy sauce or tamari will work just fine.

To cook the paste, heat a wok, or non-stick fry pan over medium-high heat. Once hot, add the onions and cook for about a minute or so. Then add the garlic and cook for another minute, or until the onions and garlic are nicely browned and aromatic.

Since this particular recipe was made without oil, you will need to keep an eye on the onions and garlic so that they don’t burn. If needed, add a touch of water during cooking. Alternatively, a tablespoon or so of oil can be added at the beginning to fry the onions and garlic. Once done, turn of the heat and set aside.

Next, using a mortar and pestle, crush the cashews, sesame seeds, chili powder and sugar into a paste-like consistency. Then add the miso (or tamarind) paste, lime juice and soy sauce continue to mix the ingredients together. Once a paste as formed, add the onion and garlic mixture. Continue to crush and mix the ingredients together until you reach a somewhat smooth paste.

Lastly, return the paste mixture to the fry pan and cook over medium heat, for a few minutes, or until the paste takes on a rich dark red/orange color. Again, be careful not to burn the mixture. That being said, the oils from the nuts and seeds will help to keep the paste moist as it cooks.

Once done, either use immediately, or refrigerate for later. This paste will last for several days in the refrigerator or several months in the freezer.

To start the cauliflower, preheat your oven to 450° degrees Fahrenheit. Remove the large florets from the cauliflower and cut them into even-sized pieces. Any of the very large florets can be sliced in half.

Next, place the cauliflower into a large bowl and add the stock and lime juice — toss to evenly coat the cauliflower in the lime juice. Reserve the lime for later. Next add the chili powder, garlic powder, dried oregano and pepper. Note: The amount of chili powder needed will ultimately depend on how spicy you like you food and how spicy your chili powder is. For this recipe we used the this Chili Powder recipe.

Toss to evenly coat the cauliflower in the spices

To start, first dice the onions, carrots and celery. The dice can really be as big as you like, but a medium to medium-small dice is nice for this soup.

Next, heat a large pot over medium-low heat and dry-sweat the onions, carrots, celery. Add a good pinch of salt and let cook for 8 to 10 minutes, or until the vegetables start to soften and become somewhat translucent.

Meanwhile, go ahead and prepare and gather the remaining ingredients.

Once the mirepoix has started to soften and become translucent, add the garlic and let sweat for another minute or so. Then add the tomato paste and let cook for another minute or two.

Next, add the cumin and paprika and mix to combine.

Next, add the lentils, diced tomatoes, bay leaves, fresh thyme and a pinch of cinnamon (if using).

Lastly, add the stock. *Note: The amount of stock will depend on how thick you want the final soup to be. If you are looking for a thicker, more stew-like consistency, then only use about 8 or 9 cups. As long as the ingredients are fully covered during cooking, you can always add more stock later, if needed. Bring to a boil and then reduce the heat and partially cover the pot with a lid.

Let cook for approximately 1 hour, or until the lentils and vegetables are fully cooked through. This may take longer, depending on the type of lentils used and how old they were.

To finish the soup, add the horseradish and taste for seasoning.

Lastly, ladle the soup into warm bowls and garnish with parsley and serve with lemon wedges and chile flakes (if using).

*Note: Water is used here instead of stock, as the final broth should have a clean mushroom flavor to it, rather than a strong overall vegetable flavor.

To make the broth, add the lemongrass, kaffir leaves, galangal, shallots, peppercorns, seaweed, and water to a large pot and bring to a gentle boil.

Next, add the salt, palm sugar, and about half of the Thai chile paste. Reduce the heat to low and let the broth simmer for approximately 20 to 30 minutes, or until the liquid is flavorful and aromatic. As the broth cooks, taste it for seasoning and flavor — adding more salt and/or Thai chile paste as desired.

Once the broth is done, strain the liquid and discard the lemongrass, etc.

Next, pour the broth into a clean pot and bring to a gentle simmer. At this point, start adding the mushrooms — larger pieces first. Once all of the mushrooms have been added, turn off the heat. If the mushrooms are cooked too long, they can become chewy and shrink in size.

Lastly, add the fresh lime juice to taste. The amount depends on how sour you want the final soup to be. Keep in mind that guests can always add more during the meal, if desired.

Add the grape tomatoes just before service.

To prepare the raw taco ‘meat’, simply toss all of the ingredients together. The mixture will be a bit salty, but since the rest of the dish is not, it balances out nicely.

Note: For this recipe we used this Chili Powder recipe, which has good flavor and is not too spicy. If another chili powder is used, the amount used may need to be adjusted.

Note: The pictures for this recipe were taken with raw cauliflower leaves, which were delicious; however, since those are not the most common vegetable at the market, we have provided other alternatives. If however you have a garden and you are grow cauliflower, save the leaves and use them instead.

For the cabbage, simply tear the leaves into taco size pieces.

Lastly, fill the leaves with a few tablespoons of the taco ‘meat’ and a few tablespoons of the salsa and enjoy!

To start, break the tempeh up into smaller, bite-sized pieces.

Next, mix the spices together. For this recipe, we used this Chili Powder recipe. *Note: The paprika used in this recipe was a mix of sweet and hot/spicy paprika. Feel free to experiment with the amounts of each, to see what works for you — just be sure to buy good paprika (pimentón from the de la Vera region — see note below).

Add the spice mix to the tempeh and toss to evenly coat the tempeh in the spices. Set aside for at least 15 to 30 minutes to allow the spice rub to soak into the tempeh.

To start, heat a large non-stick fry pan over medium-high heat. Once hot, add the oil, followed by the tempeh. As the tempeh cooks, break up any bigger pieces. For the tempeh, you are just looking to crisp up the edges and heat it through — this should take approximately 5 minutes or so. Once the tempeh is ready, add the garlic and cook for another 30 seconds. Then remove the tempeh from the pan and set aside while you fry the onions. At this point, you may need to whip the pan clean, just be careful as it will be hot. Alternatively, you can use another fry pan.

Next, add the onions, followed by a good pinch of salt. Sauté the onion over medium-high heat for approximately 5 minutes, or until golden and translucent. Once done, remove the onions and set aside while you fry the potatoes.

To fry the potatoes, add a bit more oil to the pan and then add the potatoes. Cook the potatoes, over medium-high heat. Initially, do not toss the potatoes, or add any salt, as this helps to prevent the potatoes from sticking (see the lesson on Sautéing for more info on this). Adjust the heat as necessary to prevent the potatoes from getting too dark and/or burning. When done the potatoes should be fully cooked through and golden brown on the outside.

At this point, turn the heat down to low and add the onions to the fry pan and toss to combine. Next, add the tempeh and stir to combine the ingredients.