In a hot sauté pan, sauté the diced mixed vegetables in olive oil for 2 minutes. Add the onions and garlic and cook for 1 more minute. Set aside to cool, then add the chopped herbs.

Place 4 pasta circles on wax paper and top each with 1/4 of the sautéed vegetables. Cover with the remaining pasta circles. Moisten the edges of the circles with water and press together firmly to seal. Cook lightly in salted water, until the ravioli rise to the top of the pot. Remove from the water and keep warm until ready to serve.

To make the confit, sauté the shallots in the canola oil in a small sauté pan. Sprinkle with the sugar and cook until browned. Deglaze with the vinegar and cook until soft.

In a saucepan, cook the red peppers, onion, garlic, cumin and bay leaves with a little water until soft. Remove the bay leaf. Blend in a blender and then strain.

Warm four dinner plates and place one ravioli in the center of each. Top with a spoonful of the shallot confit. Spoon the red pepper sauce around the ravioli and garnish with cilantro leaves.

Place the whole carrots, onion and bay leaf into a 2- to 3-quart pan, cover with cold water and bring to a boil. Reduce the heat, cover and simmer for 20 minutes, until the carrots are tender. Remove the bay leaf, then strain the vegetables and purée them in a blender or food processor. Add salt and pepper and the dill. Keep the purée warm.

Peel and grate the potatoes. Combine with the corn, grated carrot, scallions and black beans.

Heat the oil in two large skillets. Form 8 patties by spooning the mixture into the pans and flattening into circles. Sauté over medium heat 3 minutes on each side, until golden brown. The cakes can be kept warm in a 250 degree F oven (130 degrees C/Gas Mark 1/2) for 10 minutes if necessary.

Arrange a bed of spinach on 4 serving plates and top with 2 potato cakes each. Surround with the warm carrot purée and serve immediately.

Blend the cucumbers at high speed in a blender. Season with the chopped dill and salt and pepper. Pour into soup cups and garnish with the julienned tomatoes, coriander seeds and remaining dill sprigs.

Heat the oven to 350 degrees F (180 degrees C/Gas Mark 4). Line 2 baking trays with parchment paper and brush with the melted margarine. Cut the potatoes crosswise into 1/8-inch thick rectangles and arrange them in a single layer on the baking trays. Brush the slices well with margarine and sprinkle with salt and pepper. Cover with parchment paper and bake for 12 to 15 minutes.

Sauté the mushrooms in margarine in a large, very hot sauté pan for about 5 minutes. Add the shallots and chives. Stir and season to taste with salt and pepper.

To make the tomato cream, chop the tomatoes in a food processor, then pour the pulp into a fine strainer. Let stand for 3 hours, until all the liquid has drained and the pulp is dry. Put the pulp into a bowl, and whisk in the olive oil and salt and pepper to taste. For the vinaigrette, mix together the balsamic vinegar, grape seed oil, salt and pepper to taste and the chopped herbs.

Take 6 large dinner plates and build the millefeuille, using 4 layers of the potatoes and 3 layers of the mushrooms. Just before serving, make 4 little tomato cream dumplings on each plate and warm the plates in the oven for 1 minute. Do not overheat. Spoon a little vinaigrette over the millefeuille and serve.