1. Preheat the oven to 375°F.
2. Chop 3 onions and 6 garlic cloves. Set aside.
3. Cut 500 ml (2 cups) of squash, 2 potatoes and 1 carrot into small 1 cm x 1 cm cubes. Set aside.
4. In an ovenproof pot, heat 45 ml (3 tbsp) of olive oil over medium-high heat and cook 450 g (1 lb) of stewing beef cubes and 1 chopped onion for 3 minutes. Season with salt and pepper to taste.
5. Add 500 ml (2 cups) of diced squash, 2 diced potatoes, 1 diced carrot, 250 ml (1 cup) of corn kernels, 2 chopped garlic cloves, 1 litre (4 cups) of beef broth, 4 bay leaves, and salt and pepper to taste. Scrape the bottom of the pot well to loosen the browned bits. This is when adventurous eaters can add 15 ml (1 tbsp) of steak spice.
6. Cover and bake for 60 minutes, or until the beef is tender.
7. Coarsely chop a red bell pepper and set aside.
8. Cut a large sweet potato into 1 cm x 1 cm cubes and set aside.
9. Rinse and drain a can of white beans. Set aside.
10. Cut 450 g (1 lb) of chicken thighs into 2 cm x 2 cm cubes and set aside. This is when adventurous eaters can replace the chicken thighs with the same amount of European sausages.
11. In a pot, heat 45 ml (3 tbsp) of olive oil over medium-high heat and cook the cubed chicken, 1 chopped onion, 2 chopped garlic cloves and the chopped bell pepper for 2 minutes. Stir in the diced sweet potato, the rinsed and drained beans, 500 ml (2 cups) of vegetable broth and 15 ml (1 tbsp) of Dijon mustard. Season with salt and pepper to taste.
12. Cover and cook for 30 minutes over medium heat, stirring occasionally.
13. In a large pot, bring water to a boil. Add 9 lasagna noodles and cook for 13 minutes, or until the lasagna noodles are al dente. Drain and set aside.
14. Finely chop 250 ml (1 cup) of spinach and set aside.
15. Cut 250 ml (1 cup) of broccoli into small florets and set aside.
16. In a bowl, combine 400 g of ricotta cheese, 30 ml (2 tbsp) of sun-dried tomato pesto and the chopped spinach. Season with salt and pepper to taste. Set aside. This is when adventurous eaters can replace the ricotta with the same amount of 4% cottage cheese.
17. In 6 individual oven- and freezer-safe gratin dishes, divide one-third of the sauce. Add ½ lasagna noodle to each dish.
18. Divide half of the ricotta mixture among the dishes and add ½ lasagna noodle to each dish.
19. Divide another third of the sauce, add the other half of the ricotta mixture and divide the broccoli among the dishes.
20. Add ½ lasagna noodle to each dish, cover with the remaining sauce and top with 500 ml (2 cups) of shredded cheese. Refrigerate to eat within the next 4 days, or freeze.
21. When ready to enjoy, place the frozen lasagnas directly in the oven for 30 to 40 minutes, or until the cheese is melted and lightly browned. Reduce the cooking time for lasagnas that have not been frozen.
22. Grate 500 ml (2 cups) of carrots, 375 ml (1½ cups) of zucchini and 30 ml (2 tbsp) of fresh ginger. Set aside.
23. In a deep skillet, heat 30 ml (2 tbsp) of butter over medium-high heat and sauté 1 chopped onion for 1 minute.
24. Add 30 ml (2 tbsp) of grated fresh ginger and 2 chopped garlic cloves, then cook for another minute.
25. Add 500 ml (2 cups) of grated carrots, 500 ml (2 cups) of vegetable broth, 300 g (¾ lb) of plain silken tofu and 500 ml (2 cups) of coconut milk, then simmer over medium-high heat for 10 minutes, or until the carrots are tender. Season with salt and pepper to taste.
26. Transfer to a blender and blend until smooth and creamy. Pour into containers that can go straight from the freezer to the microwave. This is when adventurous eaters can add 250 ml (1 cup) of mango and adjust the texture with vegetable broth.
27. Chop 125 ml (½ cup) of fresh dates and set aside.
28. In a bowl, combine 500 ml (2 cups) of flour and 5 ml (1 tsp) of baking powder.
29. In another bowl, combine 125 ml (½ cup) of applesauce, 60 ml (¼ cup) of canola oil, 375 ml (1½ cups) of grated zucchini, 2 eggs and 60 ml (¼ cup) of hemp seeds. Pour over the flour mixture. Using a wooden spoon, gently mix until smooth. This is when adventurous eaters can replace the hemp seeds with the same amount of ground chia seeds.
30. Add 125 ml (½ cup) of chopped dates and 60 ml (¼ cup) of dark chocolate chips, then mix again.
31. Pour into a non-stick muffin pan, place in the centre of the oven and bake for 20 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.
32. In a food processor, combine 300 g (¾ lb) of silken tofu, 1 egg, 30 ml (2 tbsp) of canola oil, 5 ml (1 tsp) of vanilla extract and 180 ml (¾ cup) of brown sugar. Blend until smooth and creamy. This is when adventurous eaters can add 5 ml (1 tsp) of ground cardamom.
33. Transfer this mixture to a bowl and stir in 125 ml (½ cup) of chocolate chips, 375 ml (1½ cups) of rolled oats, 180 ml (¾ cup) of all-purpose flour and 3 ml (½ tsp) of baking soda. Mix with a spoon.
34. On a non-stick cookie sheet, drop the dough in 15 ml (1 tbsp) portions, leaving at least 2 cm of space between each cookie.
35. Flatten slightly with a fork. Bake for 15 minutes.
