recipes

• Preheat the oven to 350°F (180°C, gas mark 4) and spray the muffin pan cups liberally with nonstick cooking spray.
• Prepare the quiche mix: In a mixing bowl, crumble the tofu and add all the remaining ingredients.
• Use your hands to mash and mix everything until well combined.
• Set aside.
• Prepare the phyllo crust: Unroll the thawed phyllo dough.
• Using a pizza cutter, cut the entire stack of dough into 8 even pieces.
• Lightly oil each layer and layer 3–4 sheets of dough in each muffin cup, pressing down gently to form a crust.
• Fill the cups: Scoop the quiche mixture into each muffin cup, filling them evenly.
• Bake: Place the muffin pan in the preheated oven and bake for 15–20 minutes, checking after 10 minutes.
• Remove when the crusts are golden brown and crisp.
• Serve: Let cool slightly before serving.
• Enjoy warm!

• Prepare the biscuits: Preheat your oven to 350°F (180°C, gas mark 4) and line a baking sheet with parchment paper or a silicone mat.
• In a small bowl, combine the soymilk and lemon juice to curdle, forming a buttermilk substitute.
• Set aside.
• In a mixing bowl, whisk together the all-purpose flour, vital wheat gluten flour, sugar, baking powder, baking soda, and salt.
• Add the melted butter to the buttermilk mixture and stir.
• Pour the wet ingredients into the dry and knead until a soft dough forms.
• Adjust with additional flour if the dough is sticky or water if it’s too dry.
• Turn the dough onto a floured surface and flatten it to about 1 inch (2.
• 5 cm) thick.
• Using a pint glass or cookie cutter, cut the dough into 6 biscuits.
• Reform the dough as needed to cut more.
• Place the biscuits on the baking sheet and bake for 18–23 minutes, or until the tops are lightly browned.
• Prepare the gravy: Premeasure all ingredients, as the gravy comes together quickly!
• Preheat a pot over medium-high heat and melt the butter.
• Once bubbling, whisk in the flour to form a thick paste.
• Gradually pour in the vegetable broth while whisking continuously until the gravy reaches your desired consistency.
• Remove the gravy from heat and stir in the black pepper and crumbled seitan.
• Serve: Slice the biscuits open and pour a generous amount of gravy over each half.
• Serve warm.

• Heat the peanut oil in a large skillet over medium heat.
• Add the grated garlic and chopped onion.
• Cook for about 2 minutes until fragrant and tender.
• Stir in the nutritional yeast, black pepper, sea salt, dried sage, ground nutmeg, paprika, and oregano.
• Cook for an additional 1 minute, allowing the spices to bloom.
• Add the crumbled tofu to the skillet and cook for about 5 minutes, stirring occasionally, until slightly browned.
• Gently fold in the pumpkin purée and cook until heated through, about 2 minutes.
• Serve immediately, either on its own or with toast, tortillas, or over a bed of greens.

• Combine the soymilk and apple cider vinegar in a medium bowl.
• Let it sit for a few minutes to curdle into buttermilk.

Prepare the dry ingredients:

• In a large mixing bowl, whisk together the whole wheat pastry flour, arrowroot powder, cinnamon, ginger, baking powder, and salt.

Combine the wet ingredients:

• To the buttermilk mixture, add the sweet potato purée, maple syrup, and canola oil.
• Whisk until well combined.

Mix the batter:

• Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
• If the batter is too thick, add more soymilk, 1 tablespoon at a time, until manageable.
• Fold in the cooled candied ginger nuts.

Cook the waffles:

• Preheat your waffle iron and lightly grease if necessary.
• Cook the waffles according to your waffle iron’s instructions until golden brown and crisp.
• Serve warm with maple syrup or your favorite toppings.

• In a large mixing bowl, whisk together the ground oats, chickpea flour, sea salt, and baking powder.
• In a separate bowl, whisk together the soy creamer, canola oil, maple syrup, and vanilla extract until well combined.
• Fold the wet ingredients into the dry mixture, being careful not to overmix.
• Gently fold in the carob chips until evenly distributed.
• Preheat the waffle iron and lightly grease it if required.
• Cook the waffles according to the waffle iron manufacturer’s instructions until golden and crisp.
• Serve warm with your favorite toppings, such as pure maple syrup, fresh fruit, or a dollop of vegan whipped cream.

• In a medium bowl, whisk together the flour, ground oats, baking powder, salt, sugar, and cinnamon.
• In a small bowl, whisk together the vanilla extract, soymilk, and nut butter until smooth and well combined.
• Gently fold the wet ingredients into the dry mixture, taking care not to overmix.
• If the batter feels too dry, add 1–2 tablespoons (15–30 ml) of milk.
• Fold in the blackberries carefully to avoid crushing them.
• Preheat the waffle iron and lightly grease it if needed.
• Cook the waffles according to the waffle iron manufacturer’s instructions until golden brown and crisp.
• Serve immediately with pure maple syrup or your favorite toppings.

• In a large bowl, whisk together the flour, cornmeal, salt, and baking powder.
• In a separate bowl, whisk together the soy creamer, canola oil, agave nectar, and lemon extract until well combined.
• Gently fold the wet ingredients into the dry mixture, being careful not to overmix.
• Fold in the dried currants evenly.
• Preheat the waffle iron and lightly grease it if needed.
• Prepare the waffles according to the waffle iron manufacturer’s instructions.
• Cook until golden and crisp.
• Serve immediately with your favorite toppings such as fresh fruit, maple syrup, or a sprinkle of powdered sugar.

• In a large bowl, whisk together the flour, wheat germ, baking powder, salt, and cinnamon.
• In a small bowl, whisk together the juice, milk, and oil.
• Fold the wet ingredients into the dry mixture, being careful not to overmix.
• Gently fold in the raisins.
• If the batter feels too thick, add more nondairy milk as needed.
• Preheat a nonstick pan lightly coated with cooking spray over medium heat.
• Pour a little less than ¼ cup (40 g) of batter into the pan, spreading it into a circle with the back of a spoon.
• Cook until bubbles appear in the center of the pancake, then flip and cook for an additional 2 minutes or until golden brown.
• Repeat with the remaining batter, reapplying cooking spray between batches.
• Serve warm with pure maple syrup or your favorite topping.

• Combine the lemon juice and soymilk in a medium bowl.
• Let it sit for a few minutes to curdle, creating a buttermilk effect.
• In a separate bowl, combine the flour, sugar, baking soda, and baking powder.
• Add the oil, soy creamer, and peanut butter to the curdled soymilk mixture and whisk until smooth.
• Add the wet ingredients to the dry ingredients and whisk until combined.
• If the batter is too thick, add a little more soymilk.
• Preheat a frying pan over high heat, using nonstick spray if needed.
• Drop about 1/4 cup (50 g) of batter onto the hot skillet.
• Cook until the edges start to lift and bubbles form on the uncooked side.
• Flip and cook for an additional minute.
• Repeat with the remaining batter.
• Serve with maple syrup or jelly.

• In a mixing bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.
• In a separate bowl, whisk together 1½ cups (355 ml) of the milk, oil, and sugar.
• Add wet ingredients to dry ingredients, stirring until there are virtually no lumps.
• If the batter is too thick, add more milk.
• Fold in the chocolate chips.
• Preheat a frying pan over high heat.
• Use nonstick spray if necessary.
• Drop about ½ cup (75 g) of batter onto the hot skillet and cook until the edges begin to lift and bubbles form on the uncooked side.
• Flip and cook for an additional minute.
• Serve with your favorite toppings!