Ingredients:

• 1 can of chickpeas, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, and parsley.
2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Refrigerate for at least 30 minutes before serving.

Ingredients:

• 1 cup cooked quinoa
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels
• 1/2 cup salsa
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine cooked quinoa, black beans, corn kernels, salsa, red onion, cilantro, lime juice, cumin, chili powder, salt, and pepper.
2. Toss gently until well mixed.
3. Serve as a burrito filling or as a bowl topped with fresh avocado, vegan sour cream, and additional salsa.

Ingredients:

• 1 block of firm tofu, drained and cubed
• 2 cups mixed vegetables (broccoli florets, bell peppers, carrots, snap peas)
• 3 tablespoons teriyaki sauce
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon cornstarch
• 1 tablespoon oil
• 1 clove garlic, minced
• Sesame seeds for garnish

Instructions:

1. In a small bowl, whisk together teriyaki sauce, soy sauce, maple syrup, and cornstarch. Set aside.
2. In a large skillet or wok, heat oil over medium-high heat.
3. Add tofu cubes and cook until golden brown on all sides.
4. Push the tofu to one side of the skillet and add minced garlic to the empty side. Cook for 1 minute.
5. Add mixed vegetables to the skillet and stir-fry until tender-crisp.
6. Pour the teriyaki sauce mixture over the tofu and vegetables. Stir well to coat.
7. Cook for an additional 2-3 minutes, or until the sauce thickens.
8. Serve over steamed rice and garnish with sesame seeds.