To make the roasted potatoes with spicy tomato sauce, cut 3 small yukon gold potatoes into ½ inch x ½ inch pieces, add them to a bowl, drizzle in 2 tbsp extra virgin olive oil and a pinch of sea salt & freshly cracked black pepper, toss together, then add into a baking tray lined with parchment paper, making sure they´re all in a single layer and into a preheated oven, bake + broil option 250 C - 475 F, meanwhile heat a small fry pan with a medium heat and add in 1 tbsp of extra virgin olive oil, 2 minutes later add in a ¼ cup diced onions and 3 cloves minced garlic and mix with the oil, 3 minutes later add in ½ tsp sweet smoked paprika and ½ tsp hot smoked paprika, mix with the garlic and then add in 1 cup canned tomato sauce, season with sea salt & freshly cracked black pepper, give it a quick mix and lower the fire to a low heat, after 20 minutes take the potatoes out of the oven and transfer to a serving dish, pour in the spicy tomato sauce over the potatoes and sprinkle with freshly chopped parsley

To make the stuffed mushrooms with garlic & parsley, roughly mince 9 cloves garlic and add into a mortar, roughly chop a handful of fresh parsley and add in 2 tbsp into the mortar, mash down the garlic and parsley until you form a paste, grab 9 cleaned large button mushrooms, remove the stem and using a butter knife make the hole a little bit bigger, add the mushrooms into a baking tray lined with parchment paper, drizzle the mushrooms with a kiss of extra virgin olive oil and season them with sea salt & freshly cracked black pepper, evenly divide the garlic and parsley mixture into each mushroom, add into a preheated oven, bake + broil option 210 C - 425 F for exactly 15 minutes, remove from the oven and transfer to a serving dish

To make the fried eggplant with agave syrup, cut off ½ inch from each end of an eggplant, then cut into ½ inch thick rounds, add the eggplant slices on top of paper towels and season generously with sea salt on both sides, after 15 minutes remove the salt from the pieces of the eggplant using paper towels, grab a bowl and add in ½ cup plant based milk, grab another bowl and add in about 1 cup all-purpose flour, season with sea salt & freshly cracked black pepper and mix, coat each slice of eggplant, begin with the milk and then genrously in the flour, heat a frying pan with a medium-high heat and add in ⅓ cup virgin olive oil, after 3 minutes add in the coated eggplant slices (cook in batches to not over-crowd the pan) after 2 ½ to 3 minutes flip the eggplants to fry the other side, as you finish each batch add them into a plate with paper towels, once they are all cooked transfer to a serving dish and drizzle some agave syrup over the eggplants

To make the garlic tofu banderillas with Spanish olives & roasted peppers, grab 1 block extra firm organic tofu, drain the water, cut the block in half lengthwise and pat down completely dry with paper towels, then cut each piece of tofu into ½ inch x ½ inch cubes, add the cut tofu into a large bowl, pour in 2 tbsp extra virgin olive oil, 1 tsp garlic powder, ½ tsp sweet smoked paprika and a generous pinch of sea salt & freshly cracked black pepper, toss together, then add to a baking tray lined with parchment paper (making sure they´re all in a single layer), add into a preheated oven, bake + broil option 250 C - 475 F, meanwhile grab 5 jarred roasted red peppers, pat down with paper towels, cut each one in half and then into ½ inch pieces, after 15 minutes remove the tofu from the oven, to assemble each mini skewer, grab 1 piece of roasted pepper and pierce with a fork, then add in 1 green Spanish olive and one cube of tufu, continue to assemble until all are done, transfer to a serving dish