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A crunchy swap for chips: chickpeas dried hard, roasted until deep golden, then tossed hot with smoked paprika, cumin and garlic powder. Protein and fiber for very few calories.

The most shareable thing in the booklet: a tray of tortilla chips scattered with cumin-spiced black beans, drizzled with blender cashew queso, then loaded with salsa, avocado, pickled jalapeños and cilantro.

Whole carrots roasted buried in salt until they collapse to a silky, translucent texture, then peeled, sliced on a long diagonal and steeped in smoke, oil and vinegar. The salt crust does the work: it seasons and dehydrates at once.

Eggplants burnt black over a flame until the flesh collapses, then beaten with tahini, lemon and garlic. Smoky, loose and nothing like a puree of raw eggplant.

Chickpeas, tahini, garlic and lemon blended smooth, loosened with aquafaba (the liquid from the chickpea can) so it stays creamy without extra fat. Served with carrot, cucumber and pepper sticks.

Raw almonds roasted low until fragrant, then tossed warm with smoked paprika, cumin and a pinch of cayenne. Filling and full of healthy fats. Portion them out.

Shan tofu: chickpea flour whisked into water, cooked until it thickens like polenta, then poured out to set into a silken, faintly yellow block. No soy, no coagulant, no pressing. Sliced and dressed, it is nothing like the tofu you know.

Very ripe plantains fried until the sugars caramelize into dark, sticky edges and the middles turn to custard. Three ingredients and about ten minutes.

Watermelon and mango cut small and salted early so they give up their water in a colander rather than in the bowl, then tossed with red onion, chili, lime and cilantro. Sweet, sharp and hot at once, and it stays a salsa instead of collapsing into juice.

Pourable, molten and properly cheesy, with enough jalapeno to keep it interesting. It sets as it cools and loosens again with a splash of water.