1. Preheat oven to 425°F.

2. Place eggplant in a bowl with chickpea liquid, stirring to coat eggplant. Mix in cornmeal until coated.

3. Transfer the breaded eggplant to a large baking sheet sprayed with cooking spray.

4. Mix chickpeas, olive oil, cumin, and paprika in a mixing bowl. Transfer the chickpeas to the baking sheet with the eggplant. Sprinkle with 1/2 teaspoon salt.

5. Bake for 15 minutes. Use a spatula to turn the chickpeas and eggplant so that they brown evenly, then bake for another 15 minutes.

6. Combine the bulgur and water in a medium pot. Bring to a boil, and then reduce heat to low and cook, covered, for 10 minutes, until the liquid is absorbed and the grains are tender. Remove from heat but keep the lid on.

7. To make the Romesco sauce, add roasted pepper, olive oil, paprika, tomato paste, almond meal, and water to a small pot, and cook on low heat, whisking until well combined. Cook for 10 minutes, stirring occasionally, until warm.

8. To serve, divide the bulgur, eggplant, chickpeas and Romesco sauce into four bowls as follows: 1 cup bulgur, ¾ cup eggplant, ¼ cup chickpeas, and ¼ cup Romesco sauce. Serve warm.

1. Place the beef in a bowl and sprinkle with flour, salt, and pepper. Toss until well coated. Set aside.

2. Heat oil in a large Dutch oven or heavy pot over medium-low heat. Add onion and garlic and cook, stirring, until softened, about 5 minutes.

3. Add the meat. Cook, stirring a few times, until the meat is lightly browned, about 5 minutes.

4. Add ¼ cup water and cook, stirring often, 5 minutes.

5. Raise the heat to medium high. Add broth, tomato paste, tomato sauce, potatoes, carrots, and thyme. Stir until combined. Bring to a simmer, cover, and cook over low heat until the beef and vegetables are fork tender, about 1½ hours.

1. In a large non-stick pot, heat oil on medium heat and add ginger and mushrooms. Sauté until fragrant, about 5 minutes.

2. Add tomatoes and remaining juice and cook until vegetables are softened, about 4 minutes.

3. Break apart tofu into bite sized pieces, and add to pot along with soy sauce, stirring well.

4. Turn heat to low. Cover, and allow tofu to marinade in mixture for 5 minutes.

5. Add water, turn heat to high, and bring to a boil.

6. Add noodles and cook, covered, over low to medium heat, until noodles are tender.

7. Turn off heat, and mix in celery, salt, and white pepper, if using.

8. Divide noodles and soup among bowls, and top with chili oil, if using.

1. Heat a 3-quart saucepan over medium heat. Add 1 teaspoon of the oil and the beef, and cook just until browned. Add garlic, and cook another minute.

2. Add the tomato or marinara sauce and 1 tablespoon of the parsley, if using. Stir, cover, and let simmer on low heat for 15 minutes.

3. While the sauce simmers, preheat the oven to 350°F.

4. Bring a large pot of salted water to a boil. Add the penne, and cook until al dente (firm to the bite), about 8 minutes. Drain pasta, (but do not rinse), and return to the large pot.

5. Pour the meat-tomato sauce over the pasta, and sprinkle with half of the grated parmesan. Add spinach, and stir to combine. Add ricotta cheese, and gently stir into the pasta.

6. Transfer the pasta mixture to a 9 x 13 (or 3-quart) lightly oiled baking dish. Top with the remaining Parmesan cheese and freshly ground pepper to taste.

7. Cover and bake in the oven for 20 minutes. Uncover and bake another 10-15 minutes until golden brown. Garnish with parsley, if using.

1. In a large bowl, combine the tomatoes, corn, avocado, onion, cilantro, lime juice, ground cumin, garlic powder, black pepper, and salt, if using.

2. Toss to combine, and serve with tortilla chips, tortillas, or your favorite protein, as desired.