For the optional almond Parmesan topping:

• Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil.
• Spread the sliced almonds on the baking sheet. Toast in the oven for about 5 minutes, or until lightly golden brown. Immediately transfer to a food processor and add the salt; process until finely ground.

For the optional shiitake bacon topping:

• Preheat the oven to 375 degrees. Toss the mushrooms with the oil, sea salt and pepper on a large rimmed baking sheet. Roast for about 30 minutes or until browned and crisp, using a spatula to turn them once or twice, as needed. The yield is about 1/3 cup -- enough for 4 to 6 servings.

For the mac ’n’ cheese:

• Bring a large pot of water to a boil over medium-high heat. Add half the sea salt and then the macaroni; cook according to the package directions, then rinse with cold water and drain.
• In a medium saucepan add enough cold water to cover sweet potatoes. Cover and bring to a boil, cooking until tender about 25 minutes.
• Meanwhile whisk together the oil and flour in a large saucepan over medium heat; cook for 3 to 5 minutes, then whisk in the mashed sweet potato, almond or soy milk, the remaining sea salt, garlic, mustard, soy sauce and lime juice. Once the mixture starts to bubble, reduce the heat to low; cook until the sauce thickens, whisking as needed so it’s mostly until smooth (but don’t worry if some sweet potato pulp remains), about 10 minutes. Add the sauce and rosemary to the pasta, and toss to coat.
• Taste and adjust the seasoning, as needed. Divide among individual bowls; if using one or both, top each portion with a tablespoon of the almond Parmesan and several pieces of the shiitake bacon. Serve warm.

• Preheat oven to 500° F. Line a baking sheet with unbleached parchment paper
• Gently mix all ingredients in a bowl.
• Form 2 tablespoons of the meat mixture into a ball and place on prepared baking sheet(s). Repeat with remaining mixture.
• Bake for 15-16 minutes or until cooked through. (If you’re not sure, stick a meat thermometer in the center of a meatball; it should register 165oF. Otherwise cut one open and make sure it is no longer pink in the center.)
• Serve with lettuce leaves, sriracha, red cabbage, carrot, and avocado slices.