• Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
• Add the tofu cubes to a bowl and gently toss with 3/4 of the tamari and half the oil. Then add the arrowroot powder and gently toss until the tofu cubes are well coated.
• Arrange the coated tofu cubes on the prepared baking sheet. Bake for 28 to 30 minutes, flipping halfway through.
• Meanwhile, cook the rice according to package directions.
• In a skillet over medium heat, add the remaining oil. Once hot, pour in the mushrooms and cook until softened, about five minutes. Add in the spinach and toss until wilted. Season with salt and pepper and set aside.
• In a small bowl, whisk together the gochujang, remaining tamari, vinegar, and coconut sugar.
• Divide the rice, tofu, and vegetables into a bowl. Drizzle the sauce over everything.

• Preheat oven to 350 degrees F
• Clean and cut the veggies. Set aside.
• In a food processor or blender pulse sunflower seeds for 30 sec, until they're roughly chopped. Add the peas and pulse until mixture is well combined.
• Add the remaining ingredients (onion, garlic, lemon juice, chopped mint, spices, flour, baking powder, olive oil) and pulse until combined and transforms into a "dough".
• Wet your hands and start rolling the dough into small round falafels and place on a lined baking sheet.
• Bake them for 30-35 minutes, turning each falafel halfway through baking until all falafels are evenly golden brown.
• When falafels are ready serve in a tortilla together with the veggies and tahini sauce.

• Boil the pasta in salted water as per packet instructions. Meanwhile prepare the broccoli. Cut the stem, then place it on one end on top of a cutting board. Remove the tough outer layer by cutting downwards all the way around. Roughly chop the stem along with the florets.
• Make broccoli rice by pulsing the chopped broccoli for a few seconds until it starts forming a crumbly mixture (don't overblend and turn it into a paste). It's best to do this in batches to get even crumbs.
• In a large pan heat up the oil, add the garlic and broccoli, season and cook over a medium heat for 5 minutes until softened stirring all the time. Remove from the heat and transfer into a large bowl.
• To make the sauce heat up the butter, add the flour and whisk until the mixture becomes thick and smooth. Add the milk, increase the heat and cook stirring with a whisk until the sauce thickens and starts bubbling up. Lower the heat then simmer for 1 minute whisking all the time.
• Remove from the heat and whisk in the parmesan and ricotta until smooth. Adjust the seasoning if needed.
• Stir in the pasta, broccoli, add a splash of pasta water and adjust the seasoning if needed. Serve immediately.

Notes

• Use the florets as well as the stem of the broccoli.
• Do not overblend the broccoli. Unless you have a very large blender I recommend pulsing the broccoli in 2 batches.
• You can make the broccoli rice by simply chopping the broccoli quite finely, but this will take longer to do.
• Cooking the broccoli for 5 minutes should be enough if you like your broccoli al dente, slightly crunchy, but you can cook it longer if you prefer. Try not to overcook it though as it might lose its bright green colour and become too soft.
• Use fusilli, penne, macaroni, farfalle, tagliatelle or spaghetti. Reserve the water from cooking the pasta to add into the sauce if needed.
• Delicious served as is but you can also enjoy it with chopped parsley or basil, fried garlic for an extra garlicky finish or parmesan shavings.
• Best served immediately. You may have to add a splash of water or milk and adjust the seasoning when reheating the pasta.
• Not suitable for freezing.