• Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Drain and set aside.
• Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic, and oil in a food processor. Process until smooth.
• Season generously with salt and pepper.
• Toss the pasta with pesto. For an extra touch of colour and flavour, top the pasta with cherry or sun-dried tomatoes. Divide the pasta among serving bowls and garnish each serving with a basil leaf.
• Recipe from Chloe's Kitchen by Chloe Coscarelli.
• Picture by Miki Duisterhof

• Pour the boiling water over the dried mushrooms. Cover and soak for 30 to 40 minutes to create stock.
• Chop the onion and garlic and sauté them in 3 tablespoons of the olive oil in a large cook pot until the onion is translucent. Add the cumin and coriander and continue sautéing for 1 to 2 minutes.
• Pour the mushroom stock over the onion and garlic sauté. Add the potato and chickpeas and bring the soup to a boil.
• Reduce the heat and simmer for 20 to 30 minutes.
• Pour the cold soy or almond milk into a small bowl, and add the remaining tablespoon of oil.
• Add the cayenne pepper and the cornstarch, and whisk vigorously.
• Add the soy milk and corn starch mixture slowly to the soup, stirring as you add. Once fully combined, add the kale, stirring.
• Cook covered, stirring occasionally, for 10 more minutes.
• Salt and pepper to taste. Serve.
• This recipe by David Hoenig was an entry in the All Animals Meatless Monday Recipe Contest, 2013.
• Picture by Meredith Lee/The HSUS

• Coarsely chop all the soup ingredients (beets, carrots, celery, onion, garlic, and ginger).
• Bring the vegetable stock to a boil, add all of the soup ingredients, and continue cooking at a simmer until all of the vegetables are very tender. Depending on the size of the beets, this could take from 35 to 75 minutes.
• When the vegetables are tender, spoon portions of the soup into a blender, and blend until smooth. (You can also use an immersion blender to blend the soup in the pot.)
• For the crème fraîche, blend the cream cheese, soy milk, and lemon juice together in a bowl until the mixture is smooth and has the consistency of sour cream.
• Spoon the blended soup into bowls, and garnish each serving with a spoonful of the crème fraîche and a sprinkle of dill weed. Serve this soup hot, or refrigerate it and serve it cold.
• Catherine Cunningham submitted this recipe to the All Animals Meatless Monday Recipe Contest, 2013.
• Picture by Meredith Lee/The HSUS

• Spray the pot with cooking spray. Sauté the onions, carrots, cabbage, celery, courgettes, green peppers and garlic until the vegetables are cooked and slightly limp.
• Add the water, marinara sauce, ground white pepper, Italian herb seasoning and salt. Bring the mixture to a boil.
• Add the cooked white beans and macaroni. Reduce the heat to a simmer and cook until the macaroni is tender.
• Recipe by Chef James Dumars of the Lakeside Union School District, Lakeside, California.

Courgette preparation

• Preheat the oven to 190°C.
• Slice the courgette in half, lengthwise. With a paring knife, score the flesh about 1.25cm deep.
• Place the cut sides down on a lightly oiled baking sheet. Sprinkle with sherry, cover with foil, and bake for about 20 minutes, until courgette flesh is yielding but still firm.

Sauce preparation

• Meanwhile, heat the olive oil in a saucepan, add the onions and garlic, and sauté for about 10 minutes, until the onions are translucent.
• Add the tomato paste, tomatoes, oregano, cinnamon, and sherry, and bring to a boil. Reduce the heat and simmer for 10 to 15 minutes.
• Add the salt and pepper to taste, cover, and set aside.

Filling preparation

• While the sauce is simmering, prepare the filling. Sauté the onions and garlic for about 10 minutes, until the onions become translucent.
• In a bowl, combine the sautéed onions with the walnuts, tofu, currants, and lemon juice. Then stir in the rice.
• When the courgettes are tender, use a spoon to scoop out the flesh, leaving a thin 6mm shell. Chop the flesh and add it to the filling.
• Mound the filling in the shells and sprinkle with seasoned bread crumbs and olive oil, if desired.
• Bake uncovered for about 30 minutes.
• Ladle some of the tomato sauce onto each plate. Place a stuffed courgette on the sauce and top with crumbled tofu. Garnish with oregano, if you wish.
• Recipe adapted from Moosewood Restaurant New Classics cookbook.
• Picture by Michelle Riley/HSUS

• In a large bowl, soak the rice noodles in warm water to cover until they are limp and white (about 25-30 minutes). Make sure the noodles soak long enough to be white. If they seem like they aren't soft enough after adding them to the wok, add a teaspoon of water to let them soften a bit more. The noodles should be al dente, but not hard.
• In a small bowl, combine the lime juice, tamari, brown sugar, chilli sauce, and 1 tablespoon of water.
• In a wok or deep skillet over high heat, heat the oil. Add the garlic and ginger and stir-fry for 30 seconds.
• Add the carrot and green onions and stir-fry for 1 minute. Stir in the lime juice-soy mixture.
• Drain the noodles and add them to the wok, tossing with tongs until they are softened and curled (about 1 minute).
• Add the sprouts and toss to mix.
• Divide the mixture among 4 serving plates, sprinkle with peanuts, and garnish with coriander and slices of lime, if desired.

• Use cookie cutters, an empty tin or a small cake pan to stamp the monster's "body" out of two slices of bread.
• Tip: Let the bread sit for 10-15 minutes once the shape has been cut out—this makes it easier to spread the filling in the centre as the bread will be slightly firmer.
• Spread the filling on one slice and top with the remaining slice.
• To make the eyes: cut two small carrot rounds. Press them into the top slice of sandwich bread. Top with a dab of peanut butter and press the chocolate chips / raisins on top.
• To make the mouth: cut a moon slither out of the carrot and press it into the top slice of sandwich bread.
• To make the legs: Insert eight pieces of noodles at even intervals around the body of the sandwich.

• Heat the oil for deep frying.
• Mix all the dry ingredients together, make a well in the centre and add the soya milk, whisk to form a smooth batter.
• Skewer each Fry’s Hot Dog half and dip into the batter. Deep fry 2 at a time for about 2 minutes until golden brown. Drain on paper towel. Serve the corndogs with tomato sauce and mustard

• Cook the Fry’s Meat Free Pops following instructions on back of pack.
• Place the beetroot in a large pot and cover with water, bring to the boil and cook for 20 minutes or until the beetroot can be pierced easily with a knife.
• Drain and peel the beetroot once cooled slightly. Cut the beetroot into wedges.
• Make a dressing by whisking together the olive oil, mustard, vinegar and sugar, season with salt and pepper. Set aside.
• Toss together the rocket, pops, dressing, beetroot and chickpeas.

• Preheat oven to 180°C.
• Whisk together 60ml olive oil, mustard, apple cider vinegar and sugar. Season well and set aside.
• Cook the Fry’s Chicken Style Nuggets following the instructions on back of pack.
• Place the butternut in a roasting tray, drizzle over 10ml olive oil, season well with salt, pepper and chilli powder and roast for 35 minutes or until golden brown.
• Cut each nugget in half. Toss together the bulgur wheat, mange tout, carrot, butternut, nuggets, coriander, basil leaves and dressing.