Instructions

To make the filling and spread: Heat the oil in a large skillet over medium-high heat. Add the seitan strips and cook until seared, 3 to 5 minutes. Add the sauerkraut, 1 tablespoon of the horseradish, 1 teaspoon of the mustard and the black pepper and red pepper flakes. Cook, stirring, for 4 minutes. For the spread, place the avocado, lemon juice, remaining 1 tablespoon horseradish, and remaining 2 teaspoons mustard in a small bowl. Mash with a fork until smooth.

To make the french toast bagels : Combine the cashews, milk, mustard, sauerkraut juice, vinegar, salt, and pepper in a blender. Process until smooth and then pour into a shallow dish. Stir in the scallion, flour, and baking powder. Heat ⅛ inch of oil in the skillet over medium-high heat. (These are prone to sticking, so add additional oil if needed.) Dip the bagels into the mixture, let the extra batter drip back down into the dish, and transfer to the skillet. Cook for 3 to 4 minutes on one side, or until browned. Cook the other side the same way. Place a bagel half on each plate and spread evenly with the  avocado mixture. Divide the seitan/sauerkraut mixture evenly among the bagels. Put the tops on and serve.

Instructions

Mash the avocado with the garlic, scallion, jalapeño, cilantro, lime juice, and salt to taste.

Drizzle a little olive oil on each toasted roll half.

Spread a generous 1 tablespoon of guacamole over each roll half.

Top with a handful of spinach and then add a handful of sprouts.

Top with the other roll half, and serve.

Instructions

1. In a bowl, add all the ingredients except zucchini halves.
2. Mix all of the ingredients thoroughly, so that the spices can reach everywhere in the mixture.
3. Stuff this mixture to zucchini halves.
4. Transfer the stuffed zucchini halves to a baking tray.
5. Bake at 175C for 15 min.
6. Serve hot.

Instructions

1. In a hot pan, add olive oil, cumin seeds, ginger, and salt.
2. Sauté them for 2 min.
3. Add carrot pieces, cauliflower florets, beet root, green peas, celery stem and salt.
4. Sauté them for 5-8 min.
5. Add a pinch of nutmeg powder and toss for 2 min.
6. Serve hot.

Instructions

1. In a hot pan, add olive oil, broccoli florets, chopped kale and salt.
2. Sauté them for 5 min.
3. Add cherry tomatoes and freshly ground black pepper.
4. Sauté for 2-3 min.
5. Serve hot.

Instructions

1. In a bowl, add salmon piece, lemon juice, ground pepper, oregano, dried mint, olive oil and salt.
2. Mix them thoroughly and allow the mixture to rest for at least 3 hours.
3. After 3 hours, transfer the wild salmon pieces to a baking tray.
4. Bake at 180C for at least 25 min.
5. Keep aside.