Heat a bit of oil (or vegetable broth for oil free cooking) to fry the veggies. Use your favorite combination, cut into not too fine pieces. Stir well, and it will take about 5 minutes until the veggies are lightly soft and golden.
Toss diced potatoes in a large skillet with a couple tablespoons of olive oil. Cook until soft.
As potatoes cook, warm pinto beans in a small saucepan over low heat.
Once potatoes are soft, season with chili powder, ground cumin, paprika, garlic powder, onion powder, salt, and pepper. Stir around so everything is coated. Continue to cook, as they crisp up slightly.
In a medium bowl, smash rinsed chickpeas and avocado with a potato masher or fork.
Squeeze in lemon juice and stir.
Mix in chopped cilantro and red onion.
Add salt to taste and spread on sandwich bread and tomato slices as desired.
Heat oil in a medium pan over medium heat.
Add the gnocchi and separate them. Sprinkle with salt and pepper and red pepper flakes, and cook, stirring occasionally for 8-10 minutes, or until golden and slightly crispy.
Remove from pan.
Fill a large stovetop pot halfway with water. Add a good pinch of salt and bring to a boil.
Add in penne (or pasta of your choice) and let boil for 10-12 minutes (depending on your preferred tenderness).
Meanwhile, in a blender (a Vitamix or other power blender is perfect here) add oil, avocado, garlic, parmesan, spinach, pine nuts, lemon, and salt and pepper.
Preheat the oven to 425 degrees F.
Flip each avocado side over and slice off enough of the rounded skin so that it can sit flat when the fleshy side is up.
Place the avocados, fleshy side up, in a baking pan. Crack some salt into each hole.
If using store-bought chipotle mayo, skip this step. In a food processor, add mayo, chipotle peppers and adobo sauce. Pulse until well blended. Set aside.
Mix the smoked paprika, garlic powder, chili powder, cumin, salt and pepper in a small bowl. Lay the fish fillets on a clean work surface and sprinkle the spice mix evenly over each filet, rubbing it on all sides.
In a large skillet over medium heat, heat oil. Add shrimp and season with salt and pepper. Cook until pink, 2 minutes per side.
Pour over coconut milk and squeeze with lime juice. Top with cilantro and Sriracha and stir to combine.
Cook egg noodles al dente in boiling, generously-salted water according to package instructions. (For optimal timing, I recommend actually adding the egg noodles to the boiling water at the same time that the vegetable stock is added to the stroganoff.)
In a medium size bowl, use a hand mixer to beat the heavy cream for a few minutes.
Add the rest of the ingredients, and blend again until the mixture becomes the consistency of a thick whipped cream or frosting.