recipes

• Preheat the oven to 350°F (180°C, gas mark 4).
• Line a standard muffin tin with 12 paper liners.
• In a medium bowl, cream together the poppy seeds, agave, lemon juice, lemon zest, nondairy butter, sugar, arrowroot powder, and sour cream until smooth.
• In a large bowl, whisk together the spelt flour, baking powder, baking soda, and sea salt.
• Gently fold the wet mixture into the dry ingredients.
• Be careful not to overmix to keep the muffins light and fluffy.
• Divide the batter evenly among the 12 muffin cups.
• Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
• If muffins brown too quickly, loosely cover them with foil.
• Cool the muffins in the tin on a wire rack for at least 15 minutes before transferring them directly onto the wire rack to cool completely.

Yield:

• 12 standard muffins

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat your chosen muffin tin or pan with nonstick cooking spray.
• In a large bowl, mix the coconut, oats, flour, baking powder, baking soda, and salt.
• In a medium bowl, blend the oil, raw sugar, molasses, banana, nondairy milk, and vanilla extract with an immersion blender until smooth.
• Gently fold the wet ingredients into the dry mixture.
• Be careful not to overmix.
• Fold in the chocolate chips.
• Divide the batter evenly among the muffin cups.
• Bake for 16–20 minutes, or until the muffins are firm, golden brown, and a toothpick inserted into the center comes out clean.
• Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Yield:

• 6 muffin tops, 6 jumbo muffins, or 12 standard muffins

• Preheat the oven to 400°F (200°C, or gas mark 6).
• Lightly coat a standard muffin tin with nonstick spray.
• In a medium bowl, combine the vinegar and soymilk.
• Let it sit to curdle into buttermilk.
• In a large bowl, whisk together the flours, raw sugar, baking powder, baking soda, and sea salt.
• Use a fork to incorporate the oil into the dry ingredients.
• Whisk the applesauce into the buttermilk mixture.
• Pour into the flour mixture and stir until just combined.
• Place 1 heaping tablespoon of batter into each muffin cup.
• Add 1 teaspoon of jam in the center, then top with another heaping tablespoon of batter.
• Bake for 15 minutes, or until golden brown.
• Remove from the oven and immediately brush the tops with melted nondairy butter.
• Transfer the rolls to a cooling rack or enjoy warm.

Yield:

• 12 standard rolls

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line two standard muffin tins with about 20 paper liners.
• In a large bowl, whisk together the chickpea flour, whole wheat flour, cumin, garam masala, crushed chile peppers, baking powder, baking soda, and sea salt.
• Set aside.
• In a medium bowl, whisk together the tahini, oil, agave nectar, and nondairy milk.
• Gently fold the wet mixture into the dry ingredients, being careful not to overmix.
• Add extra milk if the batter seems too dry.
• Divide the batter evenly among the muffin cups.
• Bake for 18 minutes, or until a toothpick inserted into the center comes out clean.
• If the muffins brown too quickly, cover them lightly with foil to prevent over-browning.
• Remove the muffins from the tins and let cool completely on a wire rack before storing.

Yield:

• 20 standard muffins

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat a standard muffin tin with nonstick cooking spray.
• In a medium bowl, mix the apple cider vinegar with the soymilk.
• Let it sit for a few minutes to curdle into “buttermilk.
• “
• In a small bowl, combine the ground flaxseed with water.
• Set aside to thicken.
• In a large bowl, whisk together the flour, cornmeal, salt, and baking soda.
• Whisk the flaxseed mixture into the buttermilk mixture.
• Add olive oil, dried basil, dried onion, and black pepper, stirring until combined.
• Gently fold the wet mixture into the dry ingredients, being careful not to overmix.
• Fold in the sun-dried tomatoes and chopped olives.
• Divide the batter evenly among the muffin cups.
• Bake for 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Remove the muffins from the pan and let them cool on a wire rack.

Yield:

• 12 standard muffins

• Cut the tofu into 14 thin strips, approximately ¼ inch (6 mm) thick.
• In a bowl, mix together the maple syrup, orange juice, black pepper, and liquid smoke to create the marinade.
• Place the tofu strips in the marinade, using a shallow dish or resealable plastic bag.
• Let the tofu marinate for 20 minutes to 1 hour.
• Preheat a flat nonstick or cast-iron skillet over high heat.
• Remove the tofu strips from the marinade and panfry them in the skillet until dark brown and crispy on each side, about 5 minutes per side.

Yield:

• 14 strips

• Preheat the oven to 350°F (180°C, or gas mark 4).
• In a food processor or blender, blend all frittata base ingredients until smooth.
• Set aside.
• Mix the add-in ingredients for your chosen variation in a bowl.
• Divide in half.
• Transfer the base mixture to a mixing bowl and fold in half of the add-ins.
• Pour the base mixture into a well-oiled cast-iron skillet or pie pan.
• Sprinkle the remaining add-ins evenly on top of the mixture.
• Bake, uncovered, for 45 minutes.
• Remove from the oven and let the frittata set for 10 minutes before slicing and serving.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• In a food processor or blender, blend all the frittata base ingredients until smooth.
• Set aside.
• In a separate bowl, mix together all the add-in ingredients and divide in half.
• Transfer the base mixture to a mixing bowl and fold in one-half of the add-ins.
• Pour the base mixture into a well-oiled cast-iron skillet (10 inches [25 cm] is ideal, or use a pie pan if you don’t have a cast-iron skillet).
• Sprinkle the remaining add-ins on top of the frittata mixture.
• Bake, uncovered, for 45 minutes.
• Remove from the oven and let set for 10 minutes before slicing and serving.

• Combine the zucchini, flour, yogurt, ¼ cup (60 ml) oil, soy milk, paprika, salt, and pepper in a mixing bowl.
• Stir the mixture together until well incorporated, resembling a very thick pancake batter.
• Preheat a frying pan over medium-high heat with a good amount of oil (about ¼ inch [6 mm]).
• Spoon the batter into the pan and fry for 5 to 7 minutes per side.
• Flip when the edges begin to brown and fry until crispy and golden.
• Serve hot, either as a side dish or with tofu scramble.

• In a mixing bowl, combine the shredded sweet potato, diced onion, nondairy yogurt, chipotle peppers, adobo sauce, matzo meal, currants, salt, and pepper.
• Use your hands to mash everything together until well incorporated.
• Preheat a frying pan with enough oil to create a ¼ inch (6 mm) depth.
• Form the mixture into patties about 4 inches (10 cm) in diameter and ½ inch thick (1.
• 3 cm).
• Pan-fry the latkes in hot oil for about 3 to 5 minutes per side, or until golden brown and crispy.
• Transfer the cooked latkes to a paper towel-lined plate to absorb excess oil.
• Serve hot with traditional toppings like sour cream and applesauce or Chipotle Ranch Dressing for an extra kick!