Preheat your oven to 400°F (205° C). (A toaster oven works great for this.) Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic. Place the garlic head in a baking dish, cut side up. Drizzle a couple teaspoons of olive oil over the exposed head. Cover the baking dish with aluminum foil and bake for 30-35 minutes, or until the cloves feel soft when pressed. Let cool. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Preheat oven to 375°F (190°C), remove the stem and most of the root from your beet, and scrub and wash it underwater until clean. Wrap beet in foil and roast for 1 hr or until a knife inserted falls out without resistance. Remove from tin foil and store in a container in the fridge.

Preheat oven to 350°F. Roast sweet potatoes for about 1 hour, or until fork tender.

Place all the dressing ingredients into a food processor and mix until smooth and creamy. Add more water or lime juice if needed. Taste and add more lime juice or salt if needed. To thin out the dip, add a bit of water or lime juice.

Cook the orzo according to package directions. Drain, but reserve 1 cup of pasta water. Add 1 tsp of olive oil to pasta to prevent sticking and store in an airtight container in the fridge.

Remove the tofu from its packaging. Line a plate with a folded paper towel and set the tofu on top. Set a small plate on top of the tofu and weigh it down with something heavy, like a 28-ounce can of tomatoes (see picture). Press for 15 to 30 minutes or up to 8 hours covered with plastic wrap in the fridge (using something shorter than a can perhaps). You will see liquid collect around the tofu.

Prick the eggplants in a few places with a pointed knife to prevent them from exploding. Cook the eggplant over the flame of a charcoal barbecue until the skin is charred all over and they feel very soft when you press them. Alternatively, you can place them on a foil-lined baking sheet and roast them in your oven set on its highest heat setting for about 45-55 min until soft. When cool enough to handle, peel skin with your hands and drop flesh into a strainer or colander with small holes. Press out as much of the water and juices as possible. Still in the colander, chop the flesh with a pointed knife, then mash it with a fork or wooden spoon, letting the juices escape through the holes. Add a tiny squeeze of lemon juice to keep from going brown and store in a airtight container in the fridge,

Remove the tofu from its packaging. Line a plate with a folded paper towel, set the tofu on top, and cover with another folded paper towel. Set a small plate on top of the tofu and weigh it down with something heavy, like a can (see picture). Press for 30 minutes or up to 8 hours. You will see liquid collect around the tofu.

Add dry spices (first 4 ingredients) to a small bowl and then add enough water to make a pourable sauce. Store in fridge for up to 3 days.

Place almond milk, vanilla, cinnamon, blueberries, and date sugar into a blender and pulse until blended. Taste and add more date sugar if you like it sweeter. Pour into a medium sized jar, and add the chia seeds and lemon zest. Secure the jar's lid and shake well. Let chia seed pudding sit at room temperature for 10 minutes. Shake jar very well once more and store in the refrigerator overnight.

Lemon Dressing: In a small jar, combine the olive oil, lemon juice, garlic, cumin, mustard and salt and shake until thoroughly blended. Store in the fridge.

Drain and rinse chickpeas. Combine all ingredients in the food processor and blend until combined. Store in an airtight container in the fridge.

Put all ingredients except for the kale and water in a blender. Slowly add 1/4 cup water; pulse. Then add 1 tablespoon of water at a time until you get a ‘sauce’ consistency (this is your cheese sauce).

To make the batter: Peel and mash banana and baking powder together with a fork. Add in milk, flax egg and stir. Next add salt, oats and stir. And then add flour and stir until just combined. Add in chocolate chips. Store in an air tight container in the fridge.

To prepare flax egg, combine flaxseed and water in a small bowl, stir. Store in an airtight container in the fridge.

Place the chickpeas in a bowl and cover with plenty of water. Let soak for at least 8 hours, or overnight. Drain and rinse well. Place in a large pot, cover with water, bring to a boil and reduce to simmer with the lid on for about 50 minutes. Drain and store in a glass Tupperware in the fridge.