recipes

• Preheat the oven to 350°F (180°C).
• Line a muffin tin with paper liners.
• Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
• Whisk in the sugar.
• In a small bowl, whisk the milk, yogurt, oil, molasses, and grated ginger until combined.
• Gently fold the wet mixture into the dry ingredients, being careful not to overmix.
• Fold in the halved cranberries.
• Divide the batter evenly into the muffin cups.
• Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
• Cool the muffins on a wire rack before serving.

To make the sugar-coated apples:

• Place the dried apple bits, water, nondairy butter, and brown sugar in a small saucepan.
• Heat over medium-high heat, stirring constantly, until the liquid evaporates and the apples are glossy and browned (about 6 minutes).
• Remove from heat and let cool in the fridge until the coating firms up slightly.

To make the sugar mixture:

• In a small bowl, combine the raw sugar, Sucanat, cinnamon, ginger, cardamom, and allspice.

To make the muffins:

• Preheat the oven to 375°F (190°C, or gas mark 5).
• Lightly coat a muffin tin with nonstick cooking spray.
• In a medium bowl, combine the vinegar and soymilk.
• Let it curdle to form buttermilk.
• In a large bowl, whisk together the yeast, flour, raw sugar, cinnamon, baking powder, baking soda, and salt.
• Whisk the oil into the buttermilk mixture, then fold it into the dry ingredients.
• Stir vigorously for 1–2 minutes.
• Fill the muffin cups halfway with batter.
• Sprinkle the sugar mixture over the batter.
• Add the remaining batter on top, covering the sugar mixture.
• Evenly divide the sugar-coated apples and lightly press them onto the top of each muffin.

Bake:

• Bake standard muffins for 16–18 minutes or jumbo muffins for 25 minutes until golden brown.
• Remove immediately from the pan and transfer to a wire rack to cool completely before serving.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat a standard muffin tin with nonstick spray.
• In a medium bowl, sift together the whole wheat pastry flour, spelt flour, baking powder, and salt.
• Using an immersion or countertop blender, blend the espresso powder, cocoa powder, silken tofu, raw sugar, nondairy butter, milk, and vanilla extract until completely smooth.
• Fold the wet ingredients into the dry ingredients gently, avoiding overmixing.
• Divide the batter evenly among the 12 muffin cups.
• For the topping, sprinkle ½ teaspoon of Sucanat over each muffin and place ½ teaspoon of nondairy butter on top.
• Bake for 18 minutes or until a toothpick inserted into the center comes out clean.
• Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line a muffin tin with 12 paper liners.
• In a medium bowl, cream together the poppy seeds, agave nectar, lemon juice, lemon zest, nondairy butter, raw sugar, arrowroot powder, and nondairy 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.
• Mix until just combined, avoiding overmixing.
• 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, cover with foil during the last few minutes of baking.
• Cool the muffins in the tin on a wire rack for 15 minutes, then transfer them directly onto the rack to cool completely.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat the muffin tin or muffin top pan with nonstick spray.
• In a large bowl, mix the shredded coconut, oats, flour, baking powder, baking soda, and salt.
• In a medium bowl, use an immersion blender to purée the banana, oil, sugar, molasses, milk, and vanilla until smooth.
• Fold the wet ingredients into the dry ingredients, mixing gently to avoid overmixing.
• Fold in the chocolate chips.
• Divide the batter evenly among the muffin cups.
• Bake for 16 to 20 minutes or until firm, golden brown, and a toothpick inserted in the center comes out clean.
• Cool in the pan for a few minutes before transferring the muffins to a wire rack.

• 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 sit for a few minutes until it curdles to resemble buttermilk.
• In a large bowl, whisk together the flours, sugar, baking powder, baking soda, and salt.
• Add the canola oil to the dry mixture and incorporate it using a fork until crumbly.
• Whisk the applesauce into the buttermilk mixture, then pour it into the dry ingredients.
• Stir until just combined.
• Spoon 1 heaping tablespoon of batter into each muffin cup.
• Add 1 teaspoon of jam in the center of each, then top with another heaping tablespoon of batter.
• Bake for 15 minutes or until golden and cooked through.
• As soon as the rolls come out of the oven, brush the tops with melted nondairy butter.
• Remove the rolls from the pan and place them on a cooling rack.
• Enjoy warm or at room temperature.

• 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, chile peppers, baking powder, baking soda, and salt.
• Set aside.
• In a medium bowl, whisk together the tahini, oil, agave nectar, and nondairy milk until smooth.
• Gently fold the wet ingredients into the dry ingredients, mixing until just combined.
• Avoid overmixing.
• Divide the batter evenly among the muffin cups, filling each about three-quarters full.
• Bake for 18 minutes, or until a toothpick inserted into the center comes out clean.
• If muffins brown too quickly, cover with foil during the final minutes of baking.
• Remove muffins from the pan and transfer to a wire rack to cool completely before storing.

• Preheat the oven to 350°F (180°C, or gas mark 4) and lightly coat a standard muffin tin with cooking spray.
• In a medium-size bowl, combine the apple cider vinegar and soymilk; let it curdle to create a buttermilk substitute.
• In a small-size bowl, combine the ground flaxseed with water and set aside to thicken.
• In a large-size bowl, whisk together the flour, cornmeal, salt, and baking soda.
• Whisk the flaxseed mixture into the buttermilk, then add the olive oil, basil, onion, and black pepper.
• Mix until well combined.
• Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
• Fold in the chopped sun-dried tomatoes and black olives.
• Divide the batter evenly among the muffin cups.
• Bake for 18 minutes, or until a toothpick inserted into the center comes out clean.
• Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Yield:

• 12 standard muffins

• Cut the tofu into 14 thin strips (about ¼ inch thick).
• In a shallow dish or resealable plastic bag, combine the maple syrup, orange juice, black pepper, and liquid smoke to make the marinade.
• Place the tofu strips in the marinade, making sure they are fully coated.
• Let rest for 20 minutes to 1 hour.
• Preheat a nonstick or cast-iron skillet over very high heat.
• Remove the tofu from the marinade and panfry until dark brown and crispy on each side (about 5 minutes per side).
• Serve as a side with tofu scrambles, hotcakes, or any breakfast favorite.
• Variations:
• This marinade also works great with thin slices of tempeh or seitan.
• You could even try using the Ham Fauxsage recipe for a hearty twist!
• Yield:
• 14 strips

• Preheat the oven to 350°F (180°C, or gas mark 4).
• In a food processor or blender, blend all base ingredients until smooth.
• In a separate bowl, mix the chosen add-ins for the frittata and divide them in half.
• Fold one-half of the add-ins into the base mixture.
• Pour the base mixture into a well-oiled (or nonstick sprayed) 10-inch cast-iron skillet.
• Sprinkle the remaining add-ins on top of the mixture.
• Bake uncovered for 45 minutes.
• Let the frittata set for 10 minutes before slicing and serving.
• For Frittata Mexicana, mix all add-ins into the base.