1. Strained white beans (reserve the liquid that comes from our beans so we can use them for a later use)
2. Putting our ingredients into our food processor or a blender, and just blend everything together
3. Soak sun-dried tomatoes a little while (you can use hot liquid if you are in a hurry; and if you’re not so much in a rush, you can just use warm liquid)
4. Chop sun-dried tomatoes nicely, mince them nice and fine
5. When you scrape out your bean dip from the food processor, you want to fold in those sun-dried tomatoes, and just fold it in gently
6. Ready to serve

1. Saving the trimmings of your vegetables (you can store them in the freezer)
2. When you’re ready to make vegetable stock, just pull it out and add some water to it
3. Boil it, and you have some freshly made vegetable stock

1. Getting our pan heated up
2. instead of using oil we’re going to use vegetable stock (you can also use water as well, but water has no flavor)
3. Add onions
4. Add some garlic
5. Stir it
6. Adding diced potatoes
7. Put in garbanzo beans
8. Add the thyme
9. Add marjoram (you can substitute with some oregano)
10. Add celery seed
11. Add turmeric
12. Grind a few peppercorns in (give it a couple twists)
13. Add to this our vegetable stock
14. Chop up broccoli
15. Add broccoli (reserve some to add to the soup later as a nice garnish)
16. Cook about 25–30 minutes
17. Take it and put it in the food processor or a blender
18. Blend it up
19. Pour it right in this bowl
20. Ready to serve

1. Put some heat into our pan
2. Add onions
3. Add olives
4. Let this cook for a little while
5. Add our fire-roasted tomatoes (if you couldn’t find fire-roasted tomatoes, could you just use regular chopped tomatoes)
6. When you go into the store, you won’t be able to find pitted kalamata olives, but you’ll be able to find them whole. What you want to do to remove the pit, is just simply put it on your cutting board and just smash it with the back side of your knife, and the pit will come out
7. Chop kalamata and just add that to the sauce
8. Add kale
9. Stir this and blend it into the sauce, mix it right in
10. Cook until it’s tender
11. Cover this up
12. Add our fire-roasted into the pasta
13. Sprinkle some nutritional yeast
14. Ready to serve

Directions (to make dairy-free chocolate mousse):

1. Take our rice milk and put it into our pot (you could also use soy milk)
2. Add our chocolate to this so that it can melt
3. Blend the silken tofu for a while
4. Add our chocolate and our rice milk to this
5. Add vanilla
6. Blend it up a little bit more
7. Put it in the freezer
8. Pour this chocolate mouse into a nice goblet
9. Finish it off with a little soy whip
10. Ready to serve