1. In a saucepan bring the pasta to a boil and cook according to the instructions.  
2. At the same time, add the cooking oil to a pan and cook the garlic for a few minutes.  
3. Then add the artichoke hearts and cook for another 5 minutes.  
4. When the pasta is cooked, add the garlic, artichoke and the rest of the ingredients. Mix well.

1. Preheat oven to 350° F and lightly butter a 9 inch (8×8) square baking dish and ine it with parchment paper. 
2. Add the chopped dates, coconut sugar, the lemon juice, the maple syrup, salt and water to a medium sized pot and bring to a gentle simmer. Cook on medium to low heat for 5 mins or until thickened. Stir frequently to ensure the bottom doesn’t burn. 
3. Set aside the date filling to cool.
4. In a large mixing bowl combine oats, flour, coconut sugar and baking soda (cinnamon optional). Drizzle the melted butter over the dry mixture and mix until crumbly.
5. Press half of the mixture into the square baking dish.
6. Pour the date filling over the base spreading evenly with a spatula and spread the remaining oat mixture on top.
7. Bake for 45 mins or until the top is a golden hue and the sides caramelized. Set aside for 30 mins to let them cool and then remove from the pan and cut generous squares.

These squares are the best healthy snack and they keep for up to a week.

INSTRUCTIONS

1. Prepare the mango salsa. In a medium bowl, combine the mango, red onion, tomatoes, orange juice, lime juice, and cilantro. Mix gently and season to taste with salt.
2. Prepare the chimichurri guacamole by mashing the avocados in a medium bowl. Add the LeGrand chimichurri, lime juice and cilantro. Stir well to combine and season with salt.
3. Make the Jamaican Jerk Seasoning. Combine all of the spices together in a small bowl.
4. Prepare the jackfruit: Drain the canned jackfruit and lightly rinse under water. Shake off the excess water. Use your fingers to remove any thick cores and pull the pieces apart so that it looks like shredded pork.
5. In a large pan, heat the LeGrand vegan butter over medium heat. Add the scallions and cook until browned, 1 to 2 minutes. Add the garlic, ginger, and jalapeño pepper. Cook for 1 minute, stirring frequently to prevent burning. Add all of the Jamaican jerk seasonings, stir to coat, and cook for 30 seconds, stirring constantly, until fragrant.
6. Add the shredded jackfruit, coconut sugar (or agave nectar), tomato paste, tamari and lime juice. Stir well. Pour in ½ cup of water and stir again. Cover and cook for 20 minutes, stirring occasionally.
7. Serve the jackfruit mix with the warmed tortillas, mango salsa and guacamole. We also love to add a dash of LeGrand’s unsweetened yogurt to replace the traditional sour cream, a few more cilantro leaves and a little bit of extra lime juice on top.