Directions

• Make the Dairy-Free Green Goddess Dressing
  Add cilantro, parsley, spinach, basil, green onions, a pitted date, garlic clove, jalapeño, nutritional yeast, raw cashews, dairy-free plain unsweetened yogurt, lemon juice, olive oil, water, salt, and pepper to a blender. Blend until completely smooth and creamy. Taste and adjust seasoning as desired. Refrigerate the dressing until ready to use.
• Prepare the Loaded Sweet Potato
  Poke several holes into a sweet potato using a fork. Rub it with oil and bake in the oven until tender.
  While the sweet potato bakes, prepare the toppings. Sauté mushrooms and red onion until softened. Cook chickpeas and season as desired. Lightly cook spinach and season with salt and pepper. Once the sweet potato is tender, slice it open and fill it with the mushroom mixture, chickpeas, spinach, green onions, and a squeeze of lemon. Drizzle generously with the Green Goddess dressing before serving.
• Make the Green Goddess Salad
  In a bowl, combine fresh lettuce with raw vegetables of your choice. Add chickpeas as the protein source, or substitute with tofu, roasted vegetables, or a plant-based chicken alternative if preferred. Drizzle with the Green Goddess dressing and toss until evenly coated. Serve immediately.
• Prepare the Green Goddess Pasta
  Cook your preferred pasta according to package instructions. Drain and toss the warm pasta with a generous amount of Green Goddess dressing until evenly coated. Top with toasted breadcrumbs for added texture and serve.
• Make the Tomato Jam for the Breakfast Sandwich
  In a saucepan, combine chopped tomatoes, water, salt, garlic cloves, dried herbs, monk fruit sweetener, black pepper, and vinegar. Cook over heat until the water simmers, the tomatoes burst, and the mixture thickens slightly into a jam-like consistency. Set aside.
• Prepare the Tofu “Egg” Patty
  Slice extra firm tofu into patty-sized pieces. In a bowl, combine vegetable broth, turmeric, smoked paprika, garlic powder, black salt (kala namak), and nutritional yeast. Marinate the tofu briefly in this mixture.
  Cook the tofu until heated through and lightly browned.
• Assemble the Breakfast Sandwich
  Layer the cooked tofu patty onto bread. Top with the tomato jam and air-fried oyster mushrooms. Add a drizzle of Green Goddess dressing if desired, then assemble and serve.