recipes

• In a mixing bowl, combine shredded zucchini, flour, yogurt, oil, soy milk, paprika, salt, and pepper.
• Mix everything together until fully incorporated.
• The mixture should resemble thick pancake batter.
• Preheat a frying pan over medium-high heat and add about ¼ inch (6 mm) of oil.
• Scoop the batter into the pan, shaping it into fritters.
• Fry for 5–7 minutes per side or until golden brown, flipping when edges begin to brown.
• Transfer to paper towels to absorb excess oil.

• In a mixing bowl, combine the shredded sweet potato, onion, yogurt, diced chipotle peppers, adobo sauce, matzo meal, currants, salt, and pepper.
• Mash everything together using your hands until fully incorporated.
• Preheat a frying pan with enough oil to make a ¼ inch (6 mm) layer.
• Form the mixture into patties, about 4 inches (10 cm) in diameter and ½ inch (1.
• 3 cm) thick.
• Fry the latkes for 3–5 minutes per side, until golden brown and crispy.
• Transfer cooked latkes to a paper towel-lined plate to absorb excess oil.

To Prepare the Muffin Pan:

• Preheat the oven to 350°F (180°C, gas mark 4).
• Spray muffin pan cups liberally with nonstick cooking spray.

To Make the Quiche Mix:

• Crumble tofu into a mixing bowl.
• Add onion powder, garlic powder, turmeric, mustard, nutritional yeast, chickpea flour, and olive oil.
• Mash together with your hands until well incorporated.

To Make the Phyllo Crust:

• Unroll the thawed phyllo dough and cut the entire stack into 8 even pieces using a pizza cutter.
• Lightly brush each layer with olive oil.
• Divide dough into 3–4 layers per quiche cup and press into muffin cups to form crusts.

To Assemble and Bake:

• Scoop quiche mixture into each phyllo crust.
• For the Mediterranean version, mix spinach and sun-dried tomatoes into the quiche base before filling cups.
• For the Broccoli Cheddar version, stir onion, miso, broccoli, and imitation bacon bits into the quiche base.
• Bake for 15 minutes, checking after 10 minutes.
• Remove when crusts are golden brown.

To make the biscuits:

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line a baking sheet with parchment paper or a silicone baking mat.
• Combine soymilk and lemon juice in a small bowl and set aside to curdle into buttermilk.
• In a mixing bowl, combine flours, sugar, baking powder, baking soda, and salt.
• Stir the melted butter into the buttermilk mixture.
• Add the wet ingredients to the dry ingredients and knead into a soft dough.
• Adjust consistency with extra flour or water as needed.
• On a floured surface, flatten the dough into a 1-inch (2.
• 5 cm) thick disk.
• Use a cookie cutter or glass to cut out 6 biscuits, reforming the dough as needed.
• Place biscuits on the prepared baking sheet and bake for 18–23 minutes, until lightly browned.

To make the gravy:

• Preheat a pot over medium-high heat.
• Melt the butter until bubbling.
• Add flour and whisk vigorously to form a thick yellow paste.
• Gradually pour in vegetable broth, whisking constantly until the desired gravy consistency is achieved.
• Remove from heat, stir in black pepper and crumbled seitan.
• Serve biscuits open-faced with a generous helping of gravy on top.

• Heat peanut oil in a large skillet over medium heat.
• Add garlic and onion; cook until tender and fragrant, about 2 minutes.
• Stir in nutritional yeast, black pepper, salt, sage, nutmeg, paprika, and oregano; cook for 1 minute.
• Add crumbled tofu to the skillet and cook until lightly browned, about 5 minutes.
• Stir in pumpkin purée and cook until heated through, about 2 minutes.
• Serve immediately, garnished as desired.

To make the candied ginger nuts:

• Place pecans, brown sugar, nondairy butter, Triple Sec (or alternative), and ginger in a small saucepan.
• Cook over medium-high heat, stirring often, until the liquid reduces and the nuts are golden, about 5 minutes.
• Set aside to cool.

To make the waffles:

• Combine soymilk and apple cider vinegar in a medium bowl; let sit until it curdles into buttermilk.
• In a large bowl, whisk together flour, arrowroot powder, cinnamon, ginger, baking powder, and salt.
• Whisk sweet potato purée, maple syrup, and oil into the curdled soymilk mixture until well combined.
• Gently fold wet ingredients into the dry mixture, being careful not to overmix.
• If the batter is too thick, add additional soymilk, 1 tablespoon at a time, until the consistency is manageable.
• Fold in the candied ginger nuts.
• Cook the waffles according to your waffle iron’s instructions until golden and crisp.

• Whisk together ground oats, flour, salt, and baking powder in a large bowl.
• In a separate bowl, combine soy creamer, canola oil, maple syrup, and vanilla extract.
• Gently fold the wet ingredients into the dry mixture, being careful not to overmix.
• Fold in the carob chips.
• Preheat and lightly grease your waffle iron.
• Cook the batter according to the waffle iron manufacturer’s instructions until golden brown.

• Whisk the spelt flour, ground oats, baking powder, salt, sugar, and cinnamon in a medium bowl.
• In a small bowl, whisk the vanilla extract, soy milk, and nut butter until smooth.
• Fold the wet mixture into the dry ingredients gently.
• Avoid overmixing.
• If the batter appears too dry, add 1–2 tablespoons of soy milk.
• Carefully fold in the blackberries.
• Preheat the waffle iron and prepare waffles according to the manufacturer’s instructions.
• Serve warm with a generous drizzle of pure maple syrup.

• In a large bowl, whisk together the whole wheat 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.
• Fold the wet ingredients into the dry, mixing carefully to avoid overmixing.
• Gently fold in the dried currants.
• Preheat and prepare the waffle iron according to the manufacturer’s instructions.
• Spoon the batter into the waffle iron and cook until golden brown and crisp.
• Serve warm and enjoy!

• In a large mixing bowl, whisk together the spelt flour, wheat germ, baking powder, salt, and cinnamon.
• In a small mixing bowl, whisk together the prune juice, soy milk, and vegetable oil.
• Fold the wet ingredients into the dry ingredients, mixing gently.
• Be careful not to overmix.
• Fold in the raisins.
• If the batter is too thick, add more soy milk to reach the desired consistency.
• Heat a nonstick frying pan over medium-high heat, lightly greased with cooking spray.
• Spoon about 40 g (a little less than ¼ cup) of batter onto the pan.
• Spread gently with the back of the spoon.
• Cook until bubbles form in the center, then flip and cook for another 2 minutes or until golden brown.
• Repeat with the remaining batter, spraying the pan with oil in between each pancake.
• Serve warm with pure maple syrup or your favorite pancake toppings.