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• 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.

Beet Red Velvet Cake

• Preheat oven to 350 F.  Line a12-hole muffin tin with cupcake liners. Or lightly oil and flour 9"x9" pan.
• Sift flour, sugar, cocoa powder, baking powder and cinnamon into a large bowl.  Set aside
• Place grated beetroots, buttermilk, vinegar, and vanilla into a food processor.  Process until smooth.  Add oil and eggs.  Process slightly.
• Add beetroot mixture to the bowl with the flour mixture.  Fold in gently.
• Fill 9"x9" pan, or add 1/4 cup of batter to each muffin hole.  Bake for 25 mins (pan) or 20 mins (muffins),until a toothpick inserted into center comes out clean.  Transfer to a wire rack to cool completely.  Frost with cream cheese frosting below.

Cream Cheese Frosting

• Place all four frosting ingredients into a large bowl.  Use a hand mixer and beat at medium speed fora few minutes, until the frosting is smooth, very fluffy and nearly doubled in volume.  This recipes makes extra frosting. 

• Clean and have ready a Ball jar (pint sized), or a large glass (16 oz or more).
• Wash, core and dice 1/2 of a medium apple (do not remove peel). Gala, Honey-crisp or other local apple varieties work well. Set aside.
• Toast nuts in a dry pan, checking often, until fragrant and slightly brown. Chop and set aside.
• Prepare, measure and set aside the other ingredients, including any desired optional ingredients.
• Assemble in the Ball jar, or glass, by creating 2 identical groups of layers. Milk will be added at the very end. So start with half of everything. Oats first, salt and cinnamon next. Then add dried fruit, apples and nuts. If using any optional ingredients, add where you think best. Then repeat the group of layers once more, starting with the oats and ending with the nuts. Finish by slowly adding all the milk so that it seeps down to moisten every layer.
• Cover and chill overnight. Eat cold in the morning, straight out of the jar. Or if you prefer a warm breakfast, heat slightly in a pan or microwave. Enjoy!

• Wash greens and dry well.  Pulse greens in a food processor or finely chop with a knife—they should be small but not puréed or mushy.  Set aside.
• Heat oil in a large skillet over medium-low heat. Add the onion and salt.  Cook, stirring occasionally, until soft and lightly browned, about 10 minutes.  Add the garlic, parsley, and cumin seeds.  Stir for 30 seconds.
• Add greens to pan and sauté for 1 to 2 minutes, until they have wilted.  Turn the mixture into a large bowl.
• Let mixture cool for 5 minutes.  Then add the feta and 1 cup of the breadcrumbs (set aside the remaining 1/4 cup).  Mix well and taste for seasoning – add more salt if necessary.  Then add 1 egg and mix to incorporate.  Squeeze a small ball of the mixture.  If it holds together, then begin portioning out the mixture into small balls.  If it doesn't hold together, then add another egg.
• Combine the reserved breadcrumbs (1/4 cup) with the Parmesan cheese on a plate.  Roll the balls in the breadcrumb-Parmesan mixture and place on an ungreased baking sheet.
• Bake at 400 degrees F for 20-25 minutes.  Serve immediately or at room temperature.  Eat as is, or try with a dip of Pomodoro sauce or yogurt ranch dressing.  Or combine bites, hummus and raw veggies in a pita sandwich.  The possibilities are endless!