For roasting:

• 36 ounce medium firm tofu drained and chopped
• 3 pound Brussels sprouts cut in half
• 3 yellow bell pepper seeded and diced
• 3 red onion small, sliced
• 6 tablespoon extra virgin olive oil
• 4½ tablespoon balsamic vinegar
• 3 teaspoon pure maple syrup
• 3 teaspoon sea salt more or less to taste
• 1 teaspoon freshly ground black pepper more or less to taste

For the salad:

• 3 cup quinoa rinsed
• 1 cup walnuts
• 1 cup dried cranberries
• 3 teaspoon sea salt more or less to taste
• 1 teaspoon freshly ground black pepper more or less to taste

For the dressing:

• 3 tablespoon extra virgin olive oil
• 6 tablespoon fresh lemon juice
• 1½ teaspoon Dijon mustard

• 11 ounce snow pea
• 21 ounce carrot peel entire veggie to ribbons
• 20 ounce bok choy Rinse and cut off the bottom then cut in to 1/2 inch strips
• 6 ounce zucchini peel entire veggie to ribbons
• 20 ounce tempeh cut into slices or quarter inch strips
• 10 clove garlic
• 10 tablespoon coconut oil
• 10 tablespoon sesame oil
• 10 tablespoon tamari sauce
• 10 tablespoon pure maple syrup
• 10 tablespoon lime juice
• 5 teaspoon crushed red pepper
• 5 teaspoon black sesame seeds
• 11 ounce soba noodle