Veg

whole wheat flour (about 70 grams) • oil • salt • water (about 150 ml) • potato • tofu • salad tomato • Mixed salad greens • frozen mushrooms (about 120 grams) • Sugar-free ketchup • Salt, olive oil, oregano, parsley • small potato •

textured soy protein (about 80 grams; it will expand as it cooks) • large red onion, roughly chopped

large frozen octopus • shrimp • celery stalk • carrot • leek • white vinegar (30 ml) • carrot • fennel bulbs • celery hearts • radishes • avocado • green apple •

Multigrain bread, • tuna (about 250 grams)

egg lasagna noodles (250 g) • sausages • eggplant • small or medium zucchini • small or medium carrots • peas • shallots or 1 onion • large leek • bell peppers (use 1 if large, 2 if small) • mozzarella cheese (350 g) • milk (about 240 ml) • Red pepper flakes, to taste •

short pasta (140 grams) • turmeric • medium zucchini • small carrots • fresh green onion • fresh or frozen peas (160 grams) • grape or cherry tomatoes (160 grams) • feta cheese (100 grams) • Extra-virgin olive oil, • Salt • Pepper • basil leaves

medium bell peppers • large onions • zucchini • medium eggplants • medium tomatoes • carrots • celery stalk • Oregano, to taste • Salt, to taste • Extra virgin olive oil, to taste • dried egg pasta (about 350 grams)

penne or elbow macaroni (500 grams) • dry provolone cheese (300 grams) • mortadella (150 grams) • vegan béchamel sauce (1 liter) - see recipe • grated Parmesan cheese (100 grams) • Salt, to taste

pasta (any shape you like) (500 grams) • large zucchini • medium eggplant • red bell pepper • cherry tomatoes • onion • Cubed cheese like feta, to taste (optional) • Extra virgin olive oil, to taste • Salt, to taste • Fresh basil leaves, to taste • Vegetable peeler • saucepans •

phyllo dough (depending on size) • carrot • radicchio • peas (about 60 ml) • cherry tomatoes • lacinato kale (Tuscan kale) • radishes • zucchini • cucumber • cream cheese (about 150 grams) • orange (zest only) • Salt and black pepper, to taste •

aquafaba (about 50 grams) • lemon juice • sugar (about 60 grams) • almond flour (about 190 grams) • sugar (about 30 grams) • almond extract

millet (about 200 grams) • water (about 480 ml) • Mint • Thyme • Rosemary • Oil • Salt • Potato flakes (optional)

polenta (250 grams) • water (1 liter) • oil • Salt • bell peppers • eggplants • zucchini • About 10 fresh mint leaves • fresh parsley • About 10 fresh basil leaves • capers in vinegar • Olive oil, •

all-purpose flour (about 400 grams) • eggs • medium onions • Tools:

zucchini • carrots • fresh red onion • chicken breast (about 400 grams) • Any other vegetables you like • peanut oil • soy sauce • sesame oil • grape tomatoes • fresh chili pepper

shrimp • medium red onion • carrots • garlic clove • small savoy cabbage • Salt, to taste • Soy sauce, to taste • extra virgin olive oil (plus more as needed) • Peanut oil for frying, • whole sheets of phyllo dough (just under one package)

flour (about 350 grams) • sugar (about 100 grams)

boiled lentils (about 250 grams) • water (40 ml) • breadcrumbs • Spices to taste (curry, paprika, pepper) • Garlic powder, to taste • Fine salt, to taste • tomato puree (about 350 grams) • Olive oil, • fresh basil leaves • electric blender • skillets • wooden spoon •

linguine (200 g) • porcini mushrooms (100 g) • small eggplant • zucchini • Pecorino Romano cheese, semi-aged, to taste • garlic cloves • Extra virgin olive oil • Salt • Black pepper • Parsley

medium zucchini • medium potatoes • medium carrots • Salt, to taste • Vegetable seasoning, to taste • Parsley, to taste • garlic clove • Olive oil or extra virgin olive oil,

cornmeal (160 g) • all-purpose flour (80 g) • water (160 ml) • guanciale (120 g) • cooked ham (120 g) • small zucchini • medium tomatoes • soy sauce

soy noodles (200 grams; use up to 9 oz/250 grams for a larger portion) • cleaned shrimp (400 grams) • small carrots • zucchini • bell pepper • extra virgin olive oil • Soy sauce, to taste • chili oil (optional)

bell pepper • zucchini • potato • leek • carrots • eggplant • cremini or white mushrooms • Chopped fresh parsley, to taste • Salt • Black pepper • Olive oil • breadcrumbs •

Pie crust: • whole wheat flour (about 100 grams) • all-purpose flour (about 150 grams) • light brown sugar (about 140 grams) • sunflower oil (about 40 grams) • unsweetened almond milk (about 80 grams) • baking soda • apple cider vinegar • orange blossom water • Filling: • whole grain farro (about 150 grams) • About 3/4 cup almond milk for cooking the farro (about 200 grams) •

cannellini beans (about 220 grams) • spinach, fresh or frozen (about 100 grams) • carrot • pumpkin or butternut squash (about 200 grams) • shallot • turmeric • chili flakes • Olive oil • Salt

leftover rice salad • small ladle chickpea flour • all-purpose flour • Breadcrumbs, • macadamia nuts • turmeric • Salt, to taste • Oil for frying • Vegan mayonnaise (optional) • Plant-based milk,

large shrimp or prawns • calamari rings • medium potato • medium eggplant • zucchini • Salt, to taste • Vegetable oil for frying (such as sunflower oil) • For the batter: • all-purpose flour (about 250 grams) • cold beer (about 180 ml)

pearl barley (about 80 grams) • carrot • red bell pepper • cherry tomatoes • arugula leaves • fennel bulb • extra virgin olive oil • Lemon juice • Iodized salt

As needed, Digestive cookies • silken tofu • pot (6-cup stovetop espresso maker) of coffee • non-dairy whipping cream • brown sugar • Unsweetened cocoa powder • Dark chocolate shavings

organic ripe banana peels • water • potato starch • hamburger bun • to taste paprika • to taste hot chili powder • to taste cumin • to taste anise seeds • to taste mustard seeds • to taste oregano • soy sauce • apple cider vinegar •