• In a medium pot, add buckwheat, water, and a pinch of salt.  Cover and bring to a boil.  Reduce heat to low and cook for 15 minutes.  Do not open the lid.  Remove from heat, let stand for 3 minutes, and fluff with a fork. 
• Meanwhile, preheat skillet or wok over medium heat and swirl with 1 tbsp. of oil to coat.  Add garlic and sauté for 10 seconds.  Add kale and ¼ tsp. salt; sauté until kale has shrunk in half, stirring occasionally.  Transfer to a medium bowl. 
• Return skillet or wok to high heat and swirl 1 tbsp. of oil.  Add peppers and ¼ tsp. salt; sauté until golden brown, stirring occasionally.  Transfer to bowl with the kale. 
• Reduce heat to low and add remaining 2 tbsp. of oil.  Add cooked buckwheat and briefly mix until it is coated with oil.  Turn off heat. 
• Add cooked kale and peppers, artichoke hearts, parsley, basil, and remaining ½ tsp. of salt. 
• Stir gently and serve warm. 

• Cook the brown rice, according to the package instructions.  
• When it’s done, season the rice with some kosher salt and a drizzle of olive oil. 
• Drain liquid from the tofu container. Then wrap tofu in a paper towel, place on a plate, and cover with a heavy object to press out additional liquid for 5 minutes or more. 
• In a large non-stick skillet, heat the olive oil. Add the tofu and break into very small pieces with a spatula. Sauté for about 15 minutes, until brown. 
• Add the frozen corn and stir for a few minutes until most of the liquid has cooked out of the tofu. Add the chili powder and cashew halves. Stir to combine. Add the soy sauce and hot sauce (optional) and stir until liquid is absorbed. Remove from heat. 
• Meanwhile, peel and grate the carrots. Wash and dry the lettuce leaves. 
• Using a sharp knife or a mandoline slicer, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle. 
• To serve, place rice and tofu cashew mixture in lettuce leaf. Top with grated carrots and pickled radishes. Roll up the leaf and enjoy! 

• Blend all ingredients in a blender until smooth. 
• Divide among 2 cups and top with a sprinkle of cinnamon and shaved dark chocolate.  

• Place all ingredients into the bowl of a large, high-speed blender. Blend on low, stopping intermittently to tamp down any frozen fruit chunks that are not blending well. Splash some additional milk or juice into the mix to smooth as needed. 
• Assemble your bowls by dividing the smoothie into two. Top with all your favorite toppings. Enjoy immediately. 

Salsa Directions

• Heat a large skillet over medium-high heat. Add a drizzle (1 teaspoon) of olive oil to the pan. Add tomatoes and jalapeño, turning occasionally, until charred on all sides, 12 to 14 minutes. Let cool for 20 minutes. 
• Blend charred vegetables, and all remaining salsa ingredients together to desired consistency. 

Taco Directions

• Remove non-shreddable core from shreddable outer parts of jackfruit pieces; set aside. Remove any seedpods from shreddable parts and add seedpods to pile of cores. Place shreddable jackfruit in a medium bowl, and shred with your hands into small pieces. Finely chop cores and seedpods until they are a similar texture to the shredded jackfruit; add to shredded jackfruit in bowl. Add oil, 2 ½ tablespoons orange juice, cumin, oregano, salt, black pepper, and crushed red pepper; toss to evenly combine. 
• Heat a large skillet over medium. Add jackfruit mixture; using a spatula, press into an even layer. Cook, turning and pressing occasionally, until seared and golden brown, 25 to 35 minutes, adding oil as needed. Remove from heat and stir in remaining 2 1/2 tablespoons orange juice. Season with additional salt to taste. 
• Place about 1/4 cup jackfruit mixture on each tortilla. Top with a drizzle of salsa, and any additional desired toppings.