Creamy tomato and lentil stew with sage, lemon rice, roasted seeds, and herbed yogurt

Za’atar-roasted parsnip, spiced tofu, quinoa, spinach, apple, roasted seeds, and basil-tahini dressing

Creamy butter tofu with herbed basmati rice, roasted nuts, tomato salad, and herb raita

Pasta salad with kale pesto, roasted butternut squash, green beans, feta, broccoli, and almond “parmesan”

Japanese katsu curry with breaded tofu, jasmine rice, mirin-pickled cucumber, roasted cashews, and spring onion

Roasted thyme-glazed carrots and beets, whipped chèvre, pear, beluga lentils, and seeds

Creamy cacio e pepe chickpeas, miso-seasoned polenta, roasted mushrooms and kale, topped with almond “parmesan”

Spiced sweet potato and cauliflower, zhoug-marinated tofu, oat groats, kale, dates, and walnuts

Spiced lentil and root vegetable stew with sumac-tomato salad, za’atar rice, pistachio pesto, and almond flakes

Tofu “Skagen” salad with roasted potatoes, dill pickles, capers, lemon vinaigrette, and caviart