recipes

• Dice the tomatoes and onion and chop the fresh cilantro leaves.
• Combine the tomatoes, onion, cilantro, and yellow corn kernels in a large mixing bowl.
• Add the lime juice, chopped scallions, diced jalapeño peppers, and minced garlic.
• Toss everything together until well combined.
• Season with salt and pepper to taste.
• Refrigerate until ready to serve and serve chilled with tortilla chips.

• Add the roasted salted sunflower seeds to a food processor and process until finely ground.
• Add the olive oil, lemon zest and juice (if using), grated garlic, parsley, and garbanzo beans to the food processor.
• Blend until perfectly smooth, scraping the sides with a rubber spatula as needed.
• Season with salt and pepper to taste.
• Adjust seasoning if necessary, and serve chilled.

• Drain and rinse the garbanzo beans.
• Grate the garlic cloves.
• Add the garbanzo beans, lemon juice, garlic, sesame oil, and white pepper to a blender or food processor.
• Add a pinch of red pepper flakes, if desired, for a spicy kick.
• Process until smooth, scraping down the sides with a rubber spatula as needed.
• Chill in the refrigerator before serving.

• Place the grated zucchini, garlic, cannellini beans, lemon juice, nutritional yeast, white miso, tahini, ground black pepper, and sea salt in a food processor or blender.
• Process until smooth, stopping to scrape down the sides with a rubber spatula as needed.
• Adjust seasonings to taste.
• Serve chilled.

• Place the kale, garlic, and lemon juice in a large-size saucepan.
• Cook over medium heat until the kale leaves are wilted and the liquid has evaporated, about 4 minutes.
• Transfer the cooked kale mixture to a food processor, using tongs to avoid grabbing any excess liquid.
• Pulse a few times to break down the kale.
• Add the vinegar (or sea salt), simmered tofu, nutritional yeast, tahini (or peanut butter), lemon zest, and miso to the food processor.
• Process until smooth, stopping to scrape down the sides of the food processor as needed.
• Serve chilled.

• Place all the ingredients in a food processor.
• Blend until somewhat smooth, stopping to scrape down the sides with a rubber spatula several times to ensure even mixing.
• Adjust salt to taste, if needed.
• Serve chilled.

Make the cranberry sauce:

• Place the agave nectar, grated gingerroot, and fresh cranberries in a medium-size saucepan.
• Bring to a low boil, partially cover with a lid to avoid splatter, and lower the heat.
• Let simmer for 10 minutes, stirring occasionally.

Make the cream cheese spread:

• In a mixing bowl, combine the nondairy cream cheese and ground cinnamon.
• Mix well until fully incorporated.
• Refrigerate until ready to use.

• Preheat the oven to 375°F (190°C or gas mark 5).
• Lightly coat a standard muffin tin with nonstick cooking spray.
• In a large-size bowl, whisk together the finely ground speculaas cookies, ground oats, and baking powder.
• In a medium-size bowl, blend the almond milk, silken tofu (or soy yogurt), and Sucanat using an immersion blender (or a countertop blender or food processor).
• Carefully fold the wet ingredients into the dry, being careful not to overmix.
• Divide the batter equally among the muffin cups.
• Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
• Let the muffins cool on a wire rack.
• For the ganache, scorch the milk in a small-size saucepan over medium-high heat, then remove from the heat.
• Add the chocolate chips to the hot milk and stir until fully melted.
• Stir in the maple syrup and drizzle the ganache on top of the cooled muffins.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line two standard muffin tins with paper liners.
• Spray the liners with cooking spray to help with muffin removal.
• Using an electric mixer, beat together the cane juice, brown sugar, and butter until fluffy.
• Add the applesauce, milk, yogurt, vanilla extract, and orange extract.
• Beat until smooth.
• In a separate bowl, mix together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and ginger.
• Carefully fold the wet ingredients into the dry ingredients.
• Be cautious not to overmix.
• Gently fold in the grated zucchini, raisins, walnuts, and poppy seeds.
• Fill the muffin cups two-thirds full for standard muffins or fill 16 muffin cups all the way to the top for a more dome-shaped muffin.
• Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
• Let the muffins cool for 5 minutes before transferring to a wire rack to cool completely.

• Preheat the oven to 350°F (180°C or gas mark 4).
• Line a standard muffin tin with 12 paper liners.
• In a large-size bowl, mix together the whole wheat flour, wheat germ, baking soda, baking powder, cardamom, and salt.
• Set aside.
• In a separate bowl, whisk together the rice milk, nondairy yogurt, oil, sugar, and almond extract.
• Carefully fold the wet ingredients into the dry ingredients, making sure not to overmix.
• Gently fold in the pistachios and dried cherries.
• Fill the muffin cups all the way to the top.
• These scoffins will rise but won’t spread, so there’s no need to worry about overflow.
• Bake for 18-20 minutes.
• Let the scoffins cool for 5 minutes before transferring to a wire rack to cool completely.