Preheat oven to 425°.

Cut the cake of tofu crosswise into 4 slices. Stack the slices and cut them into ½-inch-wide strips. Cut the zucchini in half lengthwise, slice the halves lengthwise into ½-inch strips, and cut the strips crosswise into 3-inch lengths. Cut the onion into ½-inch-thick slices. Cut the pepper in half, remove the seeds, and cut into ½-inch-thick strips.

In a large bowl, lightly toss the tofu, zucchini, onions, and peppers with the garlic, oil, and salt. Spread in an even layer on a baking sheet. Roast in the oven for 25 to 30 minutes, until the vegetables are tender and browned.

In a dry skillet, toast the cumin and coriander seeds for 1 to 2 minutes, until brown and fragrant. Stem and coarsely chop the guajilla peppers. In a spice grinder, grind the peppers with the toasted cumin and coriander into a powder. In a food processor, whirl the ground spices, garlic, onions, tomatillos, pumpkin seeds, thyme, salt, sugar, oil, water, and the cayenne until smooth.

Transfer the mole to a saucepan and cook on medium heat for 10 to 15 minutes to mellow the flavors

Pair this with the Fajita recipe (http://www.organicathlete.org/kitchen/recipe/1436)

In a large pan, heat the olive oil and sauté the shallots and chile until soft but not brown. Add the wine and stock, bring to a boil and reduce the liquid by half. Add the cream and continue to boil until reduced to a light sauce consistency. Stir in the diced chiles and corn. Season to taste with salt, pepper, and lime juice.

In a saucepan, heat the olive oil over medium heat and sauté until soft but not colored. Add the rice and sauté 2 minutes longer, stirring regularly. Add 1/2 cup of the stock and the wine and simmer, covered until the liquid is mostly absorbed and the mixture is very soft, about 20 minutes. Cool slightly, transfer the mixture to a blender, and purée. With the motor running, add more stock until you reach the desired consistency. Season to taste with salt and pepper.

Bring a large pot of salted water to a boil. Add the potatoes, reduce the heat, and simmer the potatoes for 12 to 15 minutes, or until just tender. Drain the potatoes in cold water and when cool enough to handle, cut into quarters.

In a large bowl, put the quartered potatoes and gently mix in the corn, olives, cashews, and parsley along with the Lemon Dressing. Season to taste with salt and pepper.

In a medium non-reactive bowl, combine the lemon zest, lemon juice, mustard, basil, and green onions and whisk thoroughly. Slowly drizzle in the olive oil while whisking. Season with the red pepper flakes and salt to taste.

Bring the water and salt to a boil in a large saucepan. Whisking constantly, gradually pour in the grits. When the grits and water return to a boil,* stir in the quinoa. Cover, reduce the heat to very low, and simmer for about 25 minutes, stirring frequently.

Remove from the heat and let sit covered for about 5 minutes. If too thick, stir in a little hot water.

*Check cooking time on stone ground-grits, as they may have to cook before adding the quinoa.

In a large bowl combine all ingredients. Mix thoroughly.

Preheat a gas oven to 425˚ or an electric oven to 450˚.

Drain the chickpeas and kidney beans, reserving their liquid. Rinse the chickpeas and kidney beans and mix with the drained black beans. Combine the reserved bean liquids in a large pot with enough vegetable stock to make 8 cups. Bring the liquid to the boil, turn off the heat, add the saffron, and reserve.

Heat the oil in a pan over medium heat. Add the scallions, garlic, and piquillo peppers, and sauté until the chiles are slightly softened. Add the Swiss chard, tomatoes, and parsley, and cook 1 to 2 minutes longer; then stir in the pimentón and cumin.

Stir in the rice and coat will with the pan mixture, Pour in the reserved hot vegetable stock mixture and bring to a boil. Add the beans and the salt and black pepper to taste. Continue to boil, stirring and rotating the pan occasionally, until the rice is no longer soupy, about 5 minutes.

Transfer the paella to the oven and cook, uncovered, for 12 to 15 minutes, until the rice is almost al dente and the liquid has been absorbed. Remove to a warm spot, cover with foil, and let rest for 5 to 10 minutes, until the rice finishes cooling and is tender but still firm.

In a sauté skillet, heat the olive oil over medium-high heat and sauté the eggplant, zucchini, onion, and mushrooms until lightly colored but still holding their shape. Transfer to a bowl and toss with the tomatoes, basil, and shallot and season to taste with salt and pepper.