• 1 Large head of cauliflower, chopped into florets
• 3 tbsp avocado or grapeseed oil, divided
• 1 tsp garlic powder (omit for Pitta)
• 2 tsp chili powder, divided (omit for Pitta)
• 2 tsp ground cumin, divided
• ½ tsp sea salt, divided
• 1 tsp sumac (optional)
• ½ yellow onion, diced (omit or replace with ½ fennel bulb for Pitta)
• 2 garlic cloves, minced (reduce or omit for Pitta)
• 1 ½ cups cooked green or brown lentils
• 8 grain-free tortillas or Grain – Free Chapatis
• ½ avocado, sliced

For the sauce

• 1/3 cup tahini
• 2 tbsp lime juice
• 2 tbsp warm water
• ¼ tsp sea salt

Toppings: Sliced cucumber, chopped cilantro, sliced radish

1. Preheat the oven to 450 degrees. In a large bowl, toss the cauliflower florets with 2 tbsp oil, garlic powder, 1 tsp chili powder, 1 tsp cumin, ¼ tsp salt, and sumac (if using) until well coated. Spread in a single layer on a baking sheet and roast for 25-30 minutes until beginning to brown. Remove from oven and set aside.
2. In a medium saucepan, heat the remaining 1 tbsp oil over medium-high heat. Add the onion and garlic, and sauté for 5 minutes until the onion begins to brown.
3. Add the cooked lentils and remaining 1 tsp cumin, 1 tsp chili powder, and ¼ tsp salt. Cook for 8-10 minutes, allowing the lentils to absorb the flavors. Taste and adjust seasoning as needed. Set aside.
4. To make the sauce, whisk together the tahini and lime juice in a small bowl. Add water and salt and continue to whisk until it has reached a thick consistency.
5. To assemble, fill each tortilla with a scoop of lentils, followed by some cauliflower florets. Top with avocado slices, drizzle generously with lime tahini sauce, and Harnish with cilantro, radish, and cucumber.

• 2 medium spaghetti squash, halved and seeded
• ½ tsp olive oil, melted sea salt, and freshly ground black pepper
• 1 cup cooked brown lentils
• 8oz cremini mushrooms
• ¼ cup walnut pieces
• 2 tbsp ground flaxseed
• 6 tbsp water
• 1 tbsp coconut oil
• ½ medium yellow onion, chopped
• 2 garlic cloves, chopped
• 2 tsp rice vinegar
• 1 tbsp chopped fresh sage
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh parsley
• 1 tsp dried oregano
• ½ cup rolled oats
• 2 ½ tbsp nutritional yeast
• 2 cups Tomato Sauce (option to omit for Pitta)

1. Preheat the oven to 375 degrees. Place the spaghetti squash halves face up on a baking sheet. Coat with olive oil and sprinkle with salt and pepper. Bake for 35 minutes until tender
2. Meanwhile, make the plant balls. I have also substituted the plant balls with Beyond Meat Plant-based Meatballs. In the food processor, pulse the lentils, mushrooms, and walnuts until it forms a slightly lumpy mixture. Set aside. In a small bowl, mix the ground flaxseed and water. Set aside.
3. In a large skillet, heat the coconut oil over medium heat. Add the onion and cook for 5-7 minutes until translucent. Add the garlic and cook for another 30 seconds. Stir in the rice vinegar, sage, thyme, parsley, and oregano—Cook for 1 minute more.
4. Add the mushroom-lentil mixture to the skillet and mix well—taste and season with salt and pepper. Stir in the oats, nutritional yeast, and flax egg mixture. Transfer the mixture to a bowl to cool.
5. Once cool enough to handle, scoop and roll into golf-ball-sized balls and place in a greased muffin pan (this will help keep them moist). Bake for 30-35 minutes at 375 degrees until lightly browned.
6. Use a fork to scrape out the flesh of the spaghetti squash, separating it into pasta-like stands. Top with tomato sauce, if using, and the lentil-walnut plant balls. Sprinkle with fresh herbs and serve warm.

Tomato Sauce

• 1 tbsp olive oil
• ½ medium yellow onion, diced
• 3 garlic cloves, minced
• 28oz can crushed tomatoes
• 6oz can tomato paste
• 1 tsp dried basil
• ½ tsp dried oregano
• 3 tbsp nutritional yeast

Heat olive oil in a saucepan over medium-high heat. Add onions and garlic and sauté for 7 minutes until translucent. Stir in the crushed tomatoes and tomato paste, followed by basil, oregano, and nutritional yeast. Cook on low, barely simmering, until heated through. I have also substituted the Tomato Sauce with Prego’s Garden Harvest Chunky Tomato Sauce.

• 1 cup of non-dairy milk
• 1-2 tbsp Turmeric Paste
• 2 drops liquid monk fruit sweetener or ½ tbsp coconut sugar
• ¼ tsp ashwagandha powder (optional)
• Cinnamon, for topping
• 1 In a small saucepan, heat milk over low heat until warm. Whisk in turmeric paste, monk fruit sweetener, and ashwagandha (if using).
• 2 Before serving, froth with an electric frothier and dust with cinnamon. Enjoy warm.

Turmeric Paste

• ½ cup water
• ¼ cup ground turmeric
• ½ in piece fresh ginger, grated
• ½ tsp cinnamon
• ½ tsp ground vanilla bean or ½ tsp alcohol-free vanilla extract
• ¼ tsp ground cardamon
• ¼ tsp freshly ground black pepper
• ¼ cup coconut oil

1. In a small saucepan, combine water and turmeric and bring to a simmer. Add the ginger, cinnamon, vanilla, cardamom, and pepper, and continue to cook, constantly whisking, for 5 minutes.
2. Add the coconut oil and whisk until thoroughly combined. It will have a paste-like consistency.
3. Remove from heat, transfer to a clean airtight container, and refrigerate. The paste can be stored in the refrigerator for up to 5 weeks.

All recipes are taken from Eat Feel Fresh: A Contemporary Plant-Based Ayurvedic Cookbook by Sahara Rose Ketabi