1. Heat a cast iron or large pan over medium heat... after 5 mins turn to lowest heat and keep on low heat. Pancakes should be always cooked on low!
2. In a bowl, combine the flour, sugar, baking powder, baking soda, & salt. 
3. In another medium bowl, whisk together the vegan yogurt and non dairy milk, melted vegan butter and apple sauce. 
4. Add the wet mixture to the flour mixture and stir to combine.
5. Brush or spray oil onto the hot pan. Spoon the batter into even pancakes and cook for about 2 minutes.
6. Using a spatula, flip the pancakes over and cook until they are golden brown on the other side! 
7. For the yogurt topping just combine all ingredients. Mix and top with fresh strawberries and pure maple syrup.

1. Cut the ends of the plantain off then cut a slit length wise. Take peel off then cut them into 1 inch pieces. 
2. Add frying oil to a on a bring to medium low heat. Once hot add the cut plantains and cook for 1-2 minutes on each side just to soften them up. Remove and place in plate lined with paper towel. 
3. Using the bottom of two plates smash the plantains to flatten then add back into the hot oil and cook for 2-3 minutes on both sides or until golden and crisp!
4. Season with salt. 
5. Make dipping sauce by combing ingredients in a bowl and enjoy!

1. Preheat oven to 350 degrees F and grease a 9"x 5" loaf pan with olive oil and lightly dust with flour and set aside.
2. In a large bowl, whisk together almond milk, olive oil, orange juice and orange zest.
3. Next, add cane sugar to the liquid and whisk. Then add salt, baking powder and mix.
4. Gradually add flour, 1 cup at a time to the liquid, whisking in between.
5. Once batter is mixed well and is smooth…To the batter, add chopped rosemary and mix until well incorporated.
6. Grab your greased pan and pour batter to the pan, spread evenly.
7. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan at least 20 minutes.
8. For the glaze simply place powered sugar and orange juice in a small bowl and whisk together until smooth.
9. Pour the glaze on the loaf and spread it around to fully cover the top of the bread. Allow the glaze to harden for 15-20 minutes, then slice and enjoy!
10. Optional to add a few thinly sliced orange wedges, fresh rosemary sprig and orange zest for garnish!

1. Takeout Puff Pasty dough and vegan ground “beef” to defrost.
2. On medium heat sauté diced onion and garlic for about 2 minutes. Add diced mushroom. Sauté for about 2 more minutes. Add frozen peas and diced celery.
3. Add vegan “beef”, sauté for about 5-7 minutes...You do not need to cook the whole way, anything that is not finished cooking will cook through in the oven.
4. Take mixture off heat and put into a large mixing bowl to cool. Add 2 tbs cornstarch and mix in.
5. Preheat oven to 400 degrees.
6. In a small bowl or cup, Mix 2 tbs of ground flax with 6 tbs water. Let sit for 10-15 min while mixture cools. Then add the flax mixture to the "meat" mixture & mix to combine !
7. Once mixture is cool, roll out two puff pastry doughs. Roll gently to evenly spread into large rectangular loaf.
8. Cut slits along side, you will go about 3 inches on each side. Distribute mixture evenly between two puff pastry’s. Fold over slits to create a lattice criss cross design.Tuck in each end to secure mixture.
9. Bake in oven at 400 degrees for 40 minutes or until deep Golden brown. 
10. Let cool for 10 minutes and use bread or serrated knife to slice. Enjoy with Mushroom Gravy or on its own!

1. If you’re using wooden skewers, soak them in water for 15 minutes or until ready for assembling.
2. Prepare sauce by combing all ingredients in a bowl and whisk until well combined.
3. Prepare all your kebab ingredients by thickly slicing your avocados, removing tofu from package and cutting into cubes, halving the Brussel sprouts, asparagus, jalapeños, bell peppers and zucchini.
4. Add the cubed tofu to the sauce then steam the brussel sprouts for 5 minutes and the add in asparagus and let steam for 2 minutes. Remove the Brussel sprouts from steamer, add them to the sauce and begin to assemble kebabs.
5. Grab your skewer, and add all your ingredients alternating as you go until the skewer is filled up. Place the skewers onto a tray and pour the extra sauce over top of the kebabs.
6. Prepare your grill over stove top grill pan. Wait until it is very hot and add kebabs onto the grill. Cook for 2-4 minutes on each side until veggie are cooked . Place on serving dish and sprinkle over cilantro and flakey sea salt and enjoy!

For the donuts

1. Combine 1/2 cup of room temperature water and yeast, then to the yeast mixture add 1/2 cup of all purpose flour mix well. Let sit for 10 mins.⁣
2. Add 1/4 cup of veg shortening, 1 1/2 cups of flour, and 1/4 cup of sugar into the yeast mixture.
3. Add the apple sauce &  warm milk (I used oat milk)⁣.
4. Spread 1 cup of all purpose flour on your kitchen counter or cutting board, dump the dough and gently knead the dough (it’ll be sticky, Add more flour if needed) until soft & smooth. Place the dough back into the bowl, cover with a kitchen bowl & let rise for 1 hr.
5. Choose a round, medium-sized cookie cutter or a wine glass to cut out the donuts.
6. Once the dough is doubled, spread two large handfuls of flour on your kitchen counter. Flatten the dough with a rolling pin and cut out donuts. Then use something small to cut out small hole in center.
7. Pour in about 4-5 cups of oil (I used sunflower oil) into a large pot. Use medium heat for this. Test out a donut hole to see if the oil is hot enough. Carefully place 3-4 donuts into the frying oil or (as many as your pot or pan will allow) but don’t over crowd.
8. Fry a few minutes on both sides…until golden. Use a frying ladle to remove the donuts from oil & place on a plate lined with paper towels. ⁣

For the glaze

1. Combine powdered sugar, milk, pure maple syrup in a bowl. Mix well, and dip each donut into the glaze (best to coat right after frying!)

For the sushi rice

1. Rinse the rice in a strainer until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Let sit for 10 minutes then dump into a large bowl and mix so the heat releases.
2. In a separate small bowl, combine the rice vinegar, sugar and salt, mix then stir into the cooked rice. Let it cool COMPLETELY! The rice nuggets will fall apart if it's warm. (You can put into fridge for a little too.)
3. In a bowl combine drained chickpeas and all ingredients. Mash with a fork until all is well combined  and garbanzo beans are all broken up. Taste and adjust seasonings!

For the chickpea imitation crab

1. Combine all imitation crab ingredients in a bowl and mix well to combine. Taste and adjust seasonings to your liking!

For the spicy mayo

1. Combine all spicy mayo ingredients in a small bowl and set aside.

For the crispy rice nuggets

1. Make sure the rice is cooled COMPLETELY, then tightly form into squares, rounds or rectangles. In a bowl add in 1/3 cup of soy sauce.
2. In a large skillet over medium heat add 1-2 tbsp avocado oil or sesame oil. Cook them for 2 minutes on each side just until slightly golden then remove from the skillet and quickly dip the rice nuggets into the soy sauce.
3. Return the rice nuggets to the pan for an additional 2-3 minutes on each side * add in an extra 1 tbsp oil to the pan if needed.

For the assembly

1. Remove from the skillet and top with the spicy chickpea “crab”, then garnish with sliced avocado, a dollop of spicy mayo, fresh cilantro, chili flakes and ENJOY!

For the tofu ricotta

1. Remove tofu from package and wrap tofu block in 2 paper towels. Squeeze for 10 seconds then break apart tofu into your food processor. To the food processor add salt, 2 tbsp olive oil, plant milk, lemon juice, nutritional yeast and garlic powder. Pulse 6-10 times until you reach the consistency of ricotta cheese. Taste and adjust salt and seasonings as needed.⁣

For the mushroom mixture

1. In a food processor place all your mushrooms. Pulse until you get tiny pieces of mushroom, you can also chop into very small pieces.

For the lasagna

1. Chop onion small and mince garlic. In a large pan add 1-2 tbsp olive oil, sauté onions and garlic for 3 minutes then add in mushrooms. Cook for 10-15 minutes. You want the moisture to evaporate…Season generously with salt and pepper.⁣ I cooked my mixture for 20 minutes.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
3. Preheat oven to 375 degrees.
4. Thinly slice your zucchini, I used a apple peeler.
5. To assemble, spread 1 cup of marinara sauce in the bottom of a baking dish. Arrange 6 noodles lengthwise then add mushroom mixture, followed by a layer of sauce, thinly sliced zucchini (season lightly with salt and pepper) then add a layer of tofu ricotta. Repeat these layers. Top off with sauce and a layer of vegan mozzarella cheese.
6. Cover with foil. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving. Top off with fresh basil and chili pepper flakes.

1. Rinse and dry both cans of beans. For the ones you're making crispy, let them dry out for 10 minutes. Then to a baking sheet or cast iron, add the beans and cherry tomatoes. Drizzle over oil then season generously with salt, pepper, herbes de Provence, 2 garlic cloves (minced), pinch ground cumin. Toss then bake in oven at 400 degrees for 20-25 minutes. Check on them half ways through, shaking the tray to allow them to flip.
2. Cook pasta according to directions on your package. Then in a blender combine other can of rinse beans, plant milk, olive oil, salt, pepper, nutritional yeast, juice of 1 lemon. Blend until smooth. Once the pasta is done cooking add the sauce to a pan and add cooked pasta noodles. Add a couple splashes of the hot pasta water to loosen up the sauce if needed! Add additional salt and pepper to taste.⁣⁣
3. Serve hot with the crispy beans and roasted tomatoes in top!

1. Steam peeled and chopped potatoes for 10-15 minutes until fork tender and cooked all the way. In a bowl add cooked potatoes, salt, pepper, garlic powder and vegan butter.
2. Heat tortillas slightly so that they are bendable. I usually wrap a stalk of tortillas in a dish towel and microwave for 30-45 seconds until soft.
3. Add 2-3 tbsp potatoes to one side of tortilla and fold to close. Don’t let too much of the potato near the edge.
4. Add enough oil to the bottom of a pan and fry for 2-3 minutes on each side or until golden brown. BE CAREFUL frying! Add your crispy tacos to a plate lined with paper towels. Do this in batches letting a little room in between each taco. You can also bake them at 375 for 10 minutes… just brush with a little oil on both sides.
5. For the cashew cream combine all ingredients in blender and blend on high until smooth. If you have a weaker blender soak cashews for 10 minutes in hot water prior to blending.
6. Enjoy tacos right away!!!! They’re best hot and fresh.

1. Begin by cooking your noodles according to the package directions.
2. In a pan over medium to low heat add 2 tablespoons of vegan butter and let it melt. Then add in your plant milk, ground pepper, garlic powder, pinch of salt, white miso paste, nutritional yeast. Lower heat and let it thicken and come to a soft simmer. If youre adding in vegan cheese shred you can add it now! Let the cheese melt into the sauce.
3. Once noodles are cooked reserve about 1/2 cup hot paster water. Transfer noodles to the sauce. Mix and keep on low heat constantly mixing for 5-6 minutes. The sauce will thicken.
4. Meanwhile toast two slices of bread, then place in food processor or blender and add Italian seasoning, pistachios & salt with the bread and pulse until bread crumbs form.
5. In a small pan add 1/2 tbsp vegan butter, let melt then add bread crumbs and toast them for 5-6 minutes on low to medium heat. If your sauce thickened too much, add a few splashes of your reserved pasta water to loosen it up.
6. Taste and add any extra ground pepper & salt! Lastly evenly spread out bread crumbs and enjoy!

1. In a large bowl mash bananas. Then add coconut yogurt, apple sauce and mix. Then add in flour, baking soda, baking powder and salt. Mix again then add in 1/4 cup plant milk. Batter should be on the thicker side!
2. Place a pan over low heat and add 1 tsp vegan butter or coconut oil and let it melt and coat the pan. Pour or scoop the batter onto the griddle, using 1/4 cup measurement for each pancake. Cook until pancakes are golden brown on both sides; keep on low heat! Should take 3-5 minutes!
3. Enjoy with a drizzle of pure maple syrup, vegan butter, fresh fruit and walnuts!