1. Set on the stove a larger stock pot (12L+), a smaller pot (8L) and set two bowls (6L) on the counter.
2. Dice and divide the onion into both a 1/4 and 3/4 cup portion.
3. In the smaller pot bring to a simmer all 1L (4 cups) of tinned diced tomatoes, 1/4 cup diced onion, and 2 tbsp olive oil. Let simmer for 10-15 minutes.
4. Meanwhile, dice and divide the green pepper and one carrot. Grate the second carrot.
5. In the larger stock or canning pot, add 2 tbsp of olive oil and sauté 3/4 cup of diced onion until translucent (not brown), 1/4 cup of diced green pepper, and the grated carrot (1/2 cup). Remove, and set aside in a bowl.
6. Into the large stock or canning pot, add 3L (12 cups) water, salt, the diced carrots, the halved potatoes, the whole beet, celery, and half of the simmered tomatoes from the smaller pot.
7. Bring to a covered rolling boil until the halved potatoes are easily pierced with a fork.
8. Meanwhile, set aside the second half of the tomatoes from the smaller pot into the bowl where you placed the onions, green pepper and grated carrots from step 5. Rinse out the pot.
9. In the newly rinsed smaller pot, sauté 2 cups of the shredded cabbage with 2 tbsp olive oil until soft and translucent.
10. Once the halved potatoes are cooked through (approx 20-25 mins) remove them from the larger stock pot and place them in the second bowl to mash with 1/2 cup cream or coconut cream, 1/4 cup green pepper, 1/4 cup green onion and 1 tbsp of fresh dill.
11. Add to the larger stock pot the diced potato, remaining 3 cups of raw shredded cabbage, and 1/2 cup cream or coconut cream. Bring to a boil for 5-10 minutes.
12. Add the potato mash into the larger stock pot, stir. Bring back to a boil.
13. Add to the lager stock pot the remainder of the simmered tomatoes, sautéed carrots and onion from the bowl, and sautéed cabbage from the smaller pot. You can now wash and put away your smaller pot and two bowls.
14. To finish, add 1/2 cup green onion, remaining diced green pepper, 1 tbsp fresh dill. Remove whole beet.
15. Remove from heat and let rest 10-15 minutes.
16. Cracked sea salt and black pepper to taste.
17. Serve with cayenne at the table.

Vegan Tempeh Bacon

1. Slice the block of tempeh into 4 1/2 inch thick slabs.
2. Marinate the tempeh in liquid smoke, tamari, maple syrup and spice mix for 10 minutes, turning pieces halfway through for an even marinade.
3. Heat frying pan over medium-high heat. Add oil and fry tempeh slabs until browned on both sides about 7 minutes each.

Toast

1. Use your oven broiler or toast your bread until lightly toasted

BLT Fillings

1. Spread Just mayo (vegan) onto the toast
2. Assemble tempeh bacon, lettuce, tomato and the (optional) avocado, onto toast
3. Slice in half
4. Enjoy!

1. In a large pot, bring 8 cups (2L) water and pinch of salt to a boil.
2. Dice the onion and sauté in a large on low to medium heat with a small amount of olive oil until soft and starting to go golden, approx. 7 minutes. A cast iron pan works great for this.
3. With a sharp knife, dice the tomatoes into cubes and add to the onions
4. Add the crushed garlic, dried chili flakes, and a pinch of salt and pepper
5. Cook for 5 minutes on medium heat
6. Crush the tomatoes with a potato masher, leaving some chunks.
7. Cook the pasta based on the recommended cooking time.
8. Simmer the sauce until the liquid has reduced by two thirds and the sauce is thickening, approx. 10 minutes.
9. Tear up the basil leaves and stir through
10. Drain the pasta and toss with remaining 1 tablespoon of olive oil.
11. To serve either mix the pasta and sauce, or serve the pasta with the sauce on top (chefs choice)
12. Serve with garlic bread and a simple side salad