recipes

Preheat Oven:

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat an 8-inch (20 cm) square baking pan with nonstick cooking spray.

Prepare Dry Ingredients:

• In a large-size bowl, sift together the flour, baking powder, and salt.

Blend Wet Ingredients:

• In an immersion blender or countertop blender, purée the almond milk, oil, ripe banana, Sucanat, cocoa powder, and vanilla until smooth.

Combine Wet and Dry:

• Fold the wet ingredients into the dry ingredients, being careful not to overmix.

Bake:

• Pour the batter into the prepared baking pan.
• Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

Cool:

• Leave the cake in the pan, on a cooling rack, for about 30 minutes.
• Once cooled slightly, remove from the pan and let cool completely before slicing.

Yield:

• 6 to 8 servings

Prepare Wet Ingredients:

• Preheat the oven to 375°F (190°C).
• Line a baking sheet with parchment paper or a silicone baking mat, or coat 8 muffin cups with nonstick cooking spray.
• In a measuring cup, blend the butternut squash, nondairy milk, oil, and agave until smooth using an immersion blender or a regular blender.

Mix Dry Ingredients:

• In a large-size bowl, whisk together the flour, oats, baking powder, and salt.

Combine Wet & Dry Ingredients:

• Fold the wet ingredients into the dry ingredients, mixing gently until just combined (be careful not to overmix).

Add Cranberries and Zest:

• Fold in the cranberries and orange zest (if using).

Shape and Bake Biscuits:

• Drop 8 equal portions of the batter (about 100 g each) onto the prepared baking sheet or into the muffin cups.

Bake:

• Bake for 18–20 minutes, or until the biscuits are golden brown.

Cool & Serve:

• Transfer the biscuits to a wire rack to cool before serving.

Yield:

• 8 biscuits

Prepare Wet Ingredients:

• In a large-size measuring cup, purée the banana with water, peanut oil, agave nectar, salt, and oats using an immersion blender or countertop blender until smooth.

Mix Dry Ingredients:

• In a bowl of a stand mixer or large mixing bowl, combine the flour, peanuts, and yeast.
• Add the wet ingredients and mix to form a dough.
• Gradually add more flour as needed until the dough comes together.

Knead Dough:

• Knead the dough by hand or with a stand mixer for 6–8 minutes.
• The dough should be stiff but pliable.

Shape Biscuits:

• Preheat the oven to 375°F (190°C).
• Line a baking sheet with parchment paper or a silicone baking mat.
• Roll the dough to ½-inch thickness and cut out 6 biscuits using a 3½-inch round cookie cutter.

Rest & Bake:

• Place the biscuits on the prepared baking sheet.
• Brush with melted nondairy butter, cover with plastic wrap, and let them rest for 25 minutes while the oven heats.
• Remove the plastic wrap and bake for 22–24 minutes, until the bottoms are golden brown.

Cool & Serve:

• Let the biscuits cool on a wire rack before serving.

Yield:

• 6 biscuits

• Combine all the ingredients in a large bowl.
• Whisk vigorously until fully blended and smooth.
• Adjust the consistency by adding more nondairy milk if needed.
• Serve chilled and enjoy!

• Combine the milk, espresso powder, cocoa powder, Sucanat, cinnamon, and chili powder in a small saucepan.
• Chill the mixture in the fridge for 1 hour to allow the flavors to develop.
• After chilling, bring the mixture to a low boil over medium heat.
• Reduce heat and simmer for 4 minutes, whisking occasionally.
• Stir in the chocolate chips until melted and well combined.
• Pour into your favorite mug and enjoy.

• In a small saucepan, whisk together the almond milk, pumpkin purée, maple syrup, vanilla extract, instant espresso powder, cinnamon, and ginger.
• Heat on medium-low, and let simmer for about 8 minutes, stirring occasionally.
• Once heated through, pour into your favorite mug and enjoy!
• (For a smooth drink, strain through a fine-meshed sieve before serving, if desired.
• )

• Add the banana, oats, peanut butter, nondairy milk, vanilla extract, cocoa powder,
• and agave nectar or maple syrup to a blender.
• Blend until perfectly smooth.
• Serve immediately in a glass and enjoy!

• In a medium pot, bring the soy or rice milk and cinnamon to a boil over medium heat.
• Add the cooked rice and stir continuously to thicken.
• Remove the pot from heat.
• Stir in the vanilla extract, maple syrup, and a pinch of salt.
• Serve warm, drizzled with extra maple syrup if desired.

• Combine couscous, nondairy milk, vanilla extract, cinnamon, pecans, and raisins in a medium saucepan.
• Cover with a tight-fitting lid and bring to a boil over medium heat.
• Reduce the heat to low and let simmer for 5–10 minutes, or until all the liquid is absorbed.
• Fluff the couscous with a fork.
• Divide into 6 portions and serve immediately, or let cool and freeze for later use.

To Reheat from Frozen:

• Thaw individual portions overnight.
• Add a splash of nondairy milk and microwave for 1–2 minutes.
• Enhance with maple syrup, agave nectar, fresh fruit, or additional nondairy milk, if desired.

• In a medium saucepan, whisk together the soy nog, sugar, raisins, rum (if using), cinnamon, salt, and arrowroot powder.
• Bring the mixture to a low boil, then remove it from the heat.
• Gradually stir in the bulgur.
• Return the pan to the warm stovetop, cover with a lid, and let it stand for 15 minutes.
• Stir well, then let it stand, covered, for another 10 minutes.
• Serve warm, at room temperature, or chilled.
• Top with chopped pecans if desired.