Gather all ingredients. Preheat the oven to 350 degrees F.

Grease a 9x13-inch baking dish with baking spray; line bottom with parchment paper.

Whisk flour, sugar, cocoa powder, baking powder, and salt together in a large bowl until combined.

Pour in water (or coffee), olive oil, and vanilla; mix until well-blended.

Spread batter evenly in the prepared dish.

Bake in the preheated oven until top is no longer shiny and center feels just set when gently pressed, about 30 minutes.

Let cool for at least 10 minutes before cutting into 15 squares. Enjoy!

Preheat oven to 350 degrees F.

In a food processor, add all the ingredients except the chocolate chips, and cooking spray; blend until batter is smooth. (The batter will be thick)

Fold in the desired amount of chocolate chips.

Fill your muffin tin with baking cups.

Add batter evenly to each cup.

Bake for about 25 minutes, checking to see if a toothpick comes out clean. The muffins should be slightly browned.

Bring the olive oil to medium heat in a large fry pan.

Add the garlic and cook for 1 to 2 minutes, stirring occasionally.

Add the tomatoes to the pan and cook for 4 minutes or until soft and jammy.

Add the cream, chicken stock, orzo and a generous amount of salt and pepper and stir.

Bring to a boil, then reduce the heat to low and cook on a low simmer for 5 to 8 minutes, or until the orzo is plump and cooked and 80% of the liquid has been absorbed. Add a little more chicken stock if needed.

Take off the heat and stir through the basil, lemon juice and zest, and Pecorino Romano.

Pour 1 tbsp olive oil into a cast iron or nonstick skillet. Add ground meat, salt, pepper and oregano. Mix well, and break up meat into chunks.

Add spinach and garlic. Completely cook meat through, and wilt spinach. Set aside.

To a bowl, add cucumber, tomatoes, olives, feta, red wine vinegar and 1 tbsp olive oil. Toss together.

Spoon on ground meat mixture.

Top cucumber, tomato, olive and feta mixture.

Sprinkle with mint and dill.

Drizzle with tzatziki if desired.

Wash and chop the celery.

Wash, peel, and dice the potatoes (large for topping), then slice the carrots.

Set aside the fresh, frozen, or canned peas and corn.

Cut the mushrooms.

Add the chopped garlic and cook for a few seconds.

Add the sliced carrot, diced celery stalk, mushrooms, salt, pepper, bay leaves, and fresh thyme. Stir the herbs and spices over the veggies.

Heat a cast-iron skillet over medium heat. Add the olive oil and onion and cook for 1-2 minutes.

Add the chopped garlic and cook for a few seconds.

Add the sliced carrot, diced celery stalk, shredded oyster mushrooms, salt, pepper, bay leaves, and fresh thyme sprigs. Stir the herbs and spices over the veggies.

Add dairy-free milk and veggie broth and bring to a boil.

Once boiling, add the diced potatoes. Cover the stew with a lid and cook for 10 minutes.

Add the green peas and the sweet corn. Gently stir a couple of times.

To thicken the stew, mix some cornstarch and the milk from the stew in a separate bowl.

Stir it into the pot and bring it to a simmer. Stop when the stew is thick.

Take 4 mini bowls and place veggie stew in.

Add thyme on top of each and bake in oven.

You can add vegan or other cheese on top when baking also.

Add the basil and pulse until combined.

With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.

Meanwhile, heat the olive oil in a large skillet over medium-low. Add the garlic and red pepper flakes, cook for about 1 minute or until the garlic is fragrant, then add the tomatoes and cook for about 3 minutes, or until the tomatoes start to soften. Season with salt and pepper.

Increase the heat to medium, add the chickpeas and season with salt and pepper. Cook until they start to soften, about 3 minutes, then mash half of them with the back of a spoon or a potato masher. Give everything another stir, then stir in the red wine vinegar and the pesto. Taste and adjust the seasonings.

Serve in bowls, topped with extra Parmesan cheese and pepper.

Cook the Pasta: Begin cooking your pasta in a large pot on the stove. When the pasta is fully cooked, drain it and return it to the pot until the sauce is ready. Everything else can be made in the meantime.

Prep Garlic and Onion: Chop your garlic and green onions, keeping the green parts of the onion separate from the white parts.

Cook the Garlic and Onion: Heat a large skillet over medium high heat, empty for 1 minute. Then add the garlic with a tablespoon of water. Stir. When the garlic starts to stick, add a touch more water.

Cook the garlic until very fragrant, about 1-2 minutes. Now add the white parts of the onion, adding a tablespoon of water if needed.

Saute for 3 minutes, stirring often and adding a splash of water if it sticks.

Put It All Together: Add the coconut milk and tamari or soy sauce.

Stir well and heat for one minute. Then add the green parts of the onion and stir well.

Finally, add the pasta into the skillet and toss well with tongs or forks.

Pat the shrimp dry with a paper towel. Place it in a bowl and mix with ¾ teaspoon of the salt, garlic powder, onion powder, oregano, and a few grinds of black pepper.

Add the olive oil to a large skillet and heat over medium heat.

In a large skillet, heat the olive oil on medium high heat.

Add the shrimp and cook for 1 to 2 minutes per side until just opaque and nearly cooked through, turning them with tongs (they will become fully cooked when adding back to the sauce at the end). Remove to a plate.

Place the pan over low heat and melt the butter. Then add the minced garlic and sun dried tomatoes and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant.

Add the capers, cream, milk, and remaining ¼ teaspoon salt.

Simmer for 2 minutes, stirring occasionally and scraping the brown bits off the bottom of the pan.

Add the spinach and cook until wilted, about 1 minute, then return the shrimp to the pan and warm it for about 1 minute, spooning the sauce over the shrimp.

Serve topped with the sauce and grated Parmesan cheese.

If serving with pasta: add in 8 ounces pasta cooked al dente along with ¼ cup of reserved pasta water into the pan of shrimp once they are cooked. Gently mix through the sauce until combined. Serve immediately.

Serve it over mashed potatoes , white rice or orzo or couscous