Preparation:
Cook all the ingredients (except the oil) in a large covered pot over medium heat for 20 minutes. Drain mixture. Mash ingredients together. Heat oil in large non-stick frying pan over medium heat. Form 10 pancakes. Fry 8 minutes on one side. Flip and fry for another 5 minutes on the other side. Serve warm.

Preparation:
In a large frying pan, sauté the onions and garlic in olive oil until soft, about 2-5 minutes.

Add chickpeas, including all the water. Next add the spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are cooked and soft.

Reduce heat, add spinach and cover. Cook long enough for the spinach to wilt, for about 4 minutes. Serve immediately over basmati or jasmine rice!

Preparation:
Cook the pasta in a pot of salted water 9-10 minutes, or until barely firm. Save 1/4 cup cooking water before draining.

While pasta cooks, wash greens several times, then slice crosswise into 1 inch wide ribbons, discarding stems. Heat olive oil in frying pan, add garlic and lemon zest and sauté 1 minute. Add greens and sauté about 5 minutes. Add drained pasta to greens/garlic/lemon combination, and heat 1 minute. If greens, garlic and lemon combination seems dry, add pasta cooking water. Stir in parmesan cheese and serve hot, with additional cheese to be added at the table if desired. ** Try substituting nutritional yeast for parmesan cheese. It's a great non-dairy way to enjoy this dish.

Preparation:
Preheat the oven to 375°F. Grease an 8"x 8" glass baking dish. In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt, apples, and almonds. Set aside. In a small saucepan over low heat, combine the brown sugar, margarine, and boiling water. Stir until the butter is melted. Add the soy milk to the flour mixture. Stir well then spread into the prepared baking dish. Pour the sugar topping over the batter and bake for 40 minutes.

Preparation:
Cut off the bottom inch of the chard stems and toss. Chop up the remaining chard leaves and stems and toss all wet from rinsing into a pot on medium-high heat. Put on lid. About 4-5 minutes later remove lid and turn off heat. The chard should be all wilty and dark green and should have reduced considerably in size. Drain & set aside.

In a large pot, heat oil and add in onion, garlic and chili pepper flakes. Sauté until translucent. Add in chard, chickpeas, lime juice and tomatoes along with a bit of salt & pepper. Stir to combine. Once everything is heated through...about 5 minutes, serve over rice with a bit of feta cheese and parsley to top it off.

Preparation:
Rinse the peeled yams and pat them dry. Cut into thin slices. Distribute the slices over absorbent paper in a single layer and cover with another piece of absorbent paper.

Heat the oil in a deep fryer to 325 degrees. Blot the slices of yam and submerge them in the hot oil in small batches. Cook until crisp and lightly browned. Drain on absorbent paper and sprinkle with sea salt. Serve in a napkin lined basket or plate.

Preparation:
Roast tomatoes and make dressing:
Preheat oven to 250°F. Halve tomatoes through stem ends and arrange, cut sides up, in 1 layer in a large shallow (1-inch-deep) baking pan. Add garlic to pan and roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour. Cool in pan on a rack 30 minutes. Peel garlic and puree with oil, water, lemon juice, salt, pepper, and 1/2 cup roasted tomatoes in a blender until dressing is very smooth.

Make couscous:
Bring broth to a boil in a 3-quart heavy saucepan and stir in couscous, then simmer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand 10 minutes. Spread couscous in 1 layer on a baking sheet and cool 15 minutes. Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, and salt and pepper to taste.

Note: Roasted tomatoes, dressing, and couscous can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before proceeding.

Preparation:
Start heating your water. Place pistachios in the bowl of a food processor with salt and miso and pulse 4 times for 1 second per pulse. Roughly chop arugula and add it to the top. Drizzle in olive oil. Do not finish processing until pasta is completed.

Cook your pasta. A few minutes before pasta is finished, heat 2 tablespoons olive oil in a saute pan until over medium until fairly hot but not smoking. Trim any dry ends off the broccolini but leave a long stalk. Add it to the hot pan with a pinch of salt. Let cook on one side for 1-2 minutes, or until browned, then turn with tongs to cook another side. When broccolini is bright green and tender crisp, turn off heat and add vinegar, tossing vigorously to coat. Blend the pesto until well combined, but you should still be able to see chunks of pistachios and arugula. Drain and toss pasta with 1/2 cup of pesto (you'll have some left over). Plate and layer broccolini stalks on top. Serve immediately.