Preheat a grill on high for 5 min. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black (about 12 min). Remove from grill and store in an airtight container in the fridge.

For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic and olive oil in a small bowl. Season to taste with hot sauce. Store in a jar in the fridge.

Soak black beans in 2 cups water overnight. Discard the soak water and add 2 cups fresh water, and cook for 30-40 min. When they are tender all the way through, drain and keep in the fridge. See "Notes" below.

Soak chickpeas in 2 cups water overnight. Discard the soak water and add 2 cups fresh water, and cook for 1-1 1/2 hr. When they are tender all the way through, drain and keep in the fridge. See "Notes" below.

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 400°F. Wash squash and cut it in half lengthwise. Using a spoon, scoop out and discard seeds. Peel with a vegetable peeler or cut into big chunks and keep steady on the cutting board while cutting off the peel with a knife. Cut into 1 1/2 inch cubes. Transfer to a large, rimmed baking sheet. Toss with oil, salt, pepper, and 1 tbsp fresh sage or rosemary and spread out in a single layer. Roast, tossing occasionally, until just tender and golden brown, about 30 minutes. Puree in a blender with some vegetable stock or water.

Soak chickpeas in 2 cups water overnight. Discard the soak water and add 2 cups fresh water, and cook for 1-1 1/2 hr. When they are tender all the way through, drain and keep in the fridge. See "Notes" below.

Put rice and 2 cups water into a small pot and bring to a boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer until liquid is completely absorbed and rice is just tender, about 40 minutes. Set covered pot aside off of the heat for 10 minutes then uncover and fluff rice with a fork.

Preheat oven to 375° F. Combine all ingredients for granola, and stir until combined. Spread out in an even layer on a cookie sheet. Cook for 15 minutes, or until golden brown.

In a bowl, combine all dressing ingredients. Store in a jar in the fridge for up to 1 week.

Soak black beans in 2 cups water overnight. Discard the soak water and add 2 cups fresh water, and cook for 30-40 min. When they are tender all the way through, drain and keep in the fridge. See "Notes" below.

Preheat a grill on high for 5 min. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black (about 12 min). Remove from grill and store in an airtight container in the fridge.

To make hummus: Place all hummus ingredients (except for sage) in a food processor/high power mixer, and process until smooth, scraping the sides as needed.
Fry the sage leaves on high heat for 2-3 minutes in 1 tsp of grapeseed oil until crispy (be careful not to burn).
When cooled slightly, roughly chop some of the sage and add to hummus. Mix with a spoon.
Garnish with the rest of the sage, smoked paprika, and pumpkin seeds (optional). Store in the fridge for up to 1 week.

Preheat oven to 400°F. Wash squash and cut it in half lengthwise. Using a spoon, scoop out and discard seeds. Peel with a vegetable peeler or cut into big chunks and keep steady on the cutting board while cutting off the peel with a knife. Cut into 1 1/2 inch cubes. Transfer to a large, rimmed baking sheet. Toss with oil, salt, pepper, and 1 tbsp fresh sage or rosemary and spread out in a single layer. Roast, tossing occasionally, until just tender and golden brown, about 30 minutes. Puree in a blender with some vegetable stock or water.

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.

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.