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• Pre-heat oven to 350 degrees. Grease a 9×5 inch loaf pan.
• Grate the zest from the lemon. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar in a small bowl. Set aside.
• Whisk together the white sugar, melted butter, eggs, Greek yogurt, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk; set aside.
• Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 2 tablespoons of the flour mixture and set aside. Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.
• Fold the frozen blueberries into the reserved 2 tablespoons of the flour mixture, then fold the blueberries into the batter. Pour the batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
• Remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

• In a large bowl, whisk the orange juice concentrate, vegetable oil, vinegar and black pepper together with a fork.
• Add the cabbage, oranges, apple, cranberries (or prunes) celery and scallions.
• Toss to evenly coat.
• Refrigerate until serving.

•  In a large bowl, add the chopped broccoli, chickpeas, apples, carrots, green onions, cranberries, and pecans.
• Make the dressing by whisking together the vinegar, olive oil, mustard, maple syrup, salt and pepper. If using the avocado to make a creamy dressing, place all ingredients into a blender and blend until smooth.
• Pour the dressing over the salad and toss to combine,

• Heat oven to 350F/180C.
• Mash the banana and sweet potato together. Grate the apples and carrot and mix in. Add the eggs, yoghurt, butter, syrup and mix.
• Add the dry ingredients and fold everything together until well incorporated
• Spoon into muffin tins (3/4 way full) and bake for 20 minutes or until springy to the touch.

• Warm the olive oil in a large soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
• Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
• Pour in the quinoa (if using), broth and the water. Add 1 teaspoon salt, 2 bay leaves (if using) and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
• Cook for 25 minutes, then remove the lid and add the beans and the chopped greens (if using leftover rice, it should be added now). Continue simmering for 5 minutes or more, until the greens have softened to your liking.
• Remove the pot from heat, then remove the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more salt, pepper and/or lemon juice. Divide into bowls and top with grated Parmesan if desired.

• Prepare the dressing and use 1/2 for marinating the tofu and the remainder for dressing the salad.
• After pressing the tofu for 20-30 minutes, cube and toss the tofu in 1/2 the dressing . Marinate for 2 hours +.
• Drain the tofu and bake at 400 degrees F for 20 -30 minutes until brown, stirring occasionally.
• While the tofu is baking, cook the noodles in a large pot of salted boiling water until al dente. Drain and transfer to a large serving bowl.
• Add spinach, cabbage, carrots, cooked tofu, scallions to the noodles and toss.
• Pour the remainder of the saved dressing over the noodle salad and toss to combine until well coated. Enjoy!
• Noodle salad will taste best if it sits in the refrigerator after dressing for a few hours or overnight.

Instructions for Cake

•  Preheat oven to 350°F.Grease and flour an 8-inch or 9-inch square baking pan, spray with   nonstick baking spray, or line with parchmentpaper; set aside.
•  In a large mixing bowl, sift together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
• In a separate bowl, whisk together the egg, oil, sugar, and molasses.
• Add the egg mixture to the dry ingredients; stir just until combined. Do not over-mix.
• Pour boiling water over the top of the mixture; stir until smooth.
• Transfer the batter to the prepared pan.
• Bake for 22-28 minutes, until a toothpick inserted in the center comes out clean. Be careful not to over bake the cake or it will become dry.
• Cool on a wire rack before slicing. Dust with powdered sugar, top with a dollop of whipped cream, or drizzle warm lemon sauce over top.

Instructions for Lemon Sauce

• In a small saucepan, whisk together sugar and cornstarch. Gradually add the boiling water.
• Place the pan over medium heat on the stovetop.
• Cook, stirring constantly, until the sauce thickens.
• Remove from the heat. Add the lemon juice, lemon zest,butter, and vanilla extract.
• Whisk just until the butter melts and the sauce is smooth.
• Spoon or drizzle the sauce over individual slices of gingerbread.