• Preheat the oven to 350°F (180°C, gas mark 4).
• Prepare a large rimmed baking sheet.
• In a medium bowl, combine the peanuts, oil, sugar, and salt.
• Mix well to coat evenly.
• Spread the peanuts in an even layer on the baking sheet.
• Bake in the preheated oven, stirring every 7 minutes to prevent burning.
• Bake for a total of 18-20 minutes, until the peanuts are golden brown, darker, and fragrant.
• While baking, mix the chili powder, cumin, cocoa powder, cinnamon, and cayenne in a small bowl.
• Remove the peanuts from the oven and immediately toss with the spice mix.
• Let cool before serving or storing in an airtight container.

Variation:

• Replace the spices with 2-3 tablespoons (15-22 g) of Garam Masala Mix for an Indian-inspired twist.
• Follow the same steps with the peanuts, oil, and salt.

• Add the vegetable broth, cannellini beans, sliced jalapeños, cumin, and onion powder to a medium pot.
• Bring to a boil.
• Reduce the heat to a simmer and stir in the nutritional yeast, mustard, and flour.
• Cook while stirring until thickened.
• Remove the pot from the heat and carefully transfer the mixture to a blender.
• Blend until smooth.
• Return the blended mixture to the pot and stir in the diced red bell pepper.
• Season with salt and pepper to taste.
• Serve warm as a dip with tortilla chips or drizzle over nachos.

• Combine the tomato sauce, pinto beans, vegetable broth, onion, garlic powder, onion powder, chili powder, cumin, and jalapeño peppers in a medium pot.
• Bring to a boil.
• Stir in the soy creamer, sour cream, nutritional yeast, and miso.
• Return to a boil.
• Add the TVP granules, stir well, and remove from the heat.
• Let stand for 10 minutes to thicken.
• Serve warm with tortilla chips or corn chips, or pour over tortilla chips for nachos.
• Variation:
• Stir in your favorite salsa for an extra kick of flavor!

• Add the basil leaves, sun-dried tomato pieces, cashews, pine nuts, minced garlic, and olive oil to a blender or food processor.
• Blend or process until smooth, scraping down the sides as needed.
• Adjust seasoning if desired and transfer to a serving dish or airtight container.

• In a mixing bowl, combine the nondairy butter, all-purpose seasoning, garlic powder, onion powder, basil, and paprika.
• Mix until well combined.
• Spread generously on slices of bread.

Optional Preparation:

• Toast in a toaster oven or under a broiler until golden and crispy.

• In a mixing bowl, crumble the tofu until it resembles ricotta cheese.
• Add the olive oil, flax mixture, miso, garlic, and liquid smoke.
• Mash together until uniform.
• Mix in the walnut pieces, currants, and salt and pepper to taste.
• Form the mixture into two equal balls, shape into a log, or simply place it in a serving bowl.

• Spray a loaf pan with nonstick cooking spray.
• In a pot, place the nondairy milk and agar flakes, then bring to a boil.
• Meanwhile, place the cashews, nutritional yeast, miso, soy sauce, liquid smoke, tahini, onion powder, garlic powder, mustard seed, and black pepper in a blender and purée until smooth.
• Once the milk and agar have come to a full boil, add the blended mixture and stir vigorously.
• Remove from the heat and immediately pour the mixture into the prepared loaf pan.
• Refrigerate until set.

• Prepare a loaf pan (or other deep rectangular container) by lightly spraying with nonstick cooking spray.
• Place the Brazil nuts in a food processor or blender and grind them into a powder.
• Add the chia seeds, sea salt, nutritional yeast, olive oil, mustard, and onion powder.
• Blend until smooth.
• Place the agar in the water and bring it to a full boil.
• Boil for 5 minutes, stirring often to prevent it from boiling over.
• Add the Brazil nut mixture to the boiling agar mixture.
• Return to a boil, stirring constantly, and cook for 1 minute.
• Quickly pour the mixture into the oiled loaf pan.
• Refrigerate until set.

• Prepare a loaf pan (or other deep rectangular container) by lightly spraying with nonstick cooking spray.
• Place the agar in the water and bring to a full boil.
• Boil for 5 minutes, stirring often to prevent the mixture from boiling over.
• In a food processor, combine the cashew powder, lemon juice, sesame oil, nutritional yeast, salt, onion powder, and garlic powder.
• Blend until smooth.
• Pour the smooth mixture into the boiling agar-water mixture and stir until creamy.
• Remove from the heat and quickly pour the mixture into the prepared loaf pan.
• Refrigerate until set.

• Preheat the oven to 400°F (200°C, or gas mark 6).
• Lightly spray a 5 × 3 × 2.
• 5-inch loaf pan with nonstick spray.
• Preheat the olive oil in a frying pan over medium-low heat.
• Add the mushrooms, onion, and leeks, and cook until the vegetables reduce in size by about half, 10 to 15 minutes.
• Carefully transfer the cooked vegetables to a food processor.
• Add the tofu, parsley, black pepper, paprika, cornstarch, and salt to the food processor.
• Pulse until the mixture is smooth.
• Press the mixture into the loaf pan.
• Bake uncovered for 30 minutes.
• Let cool in the refrigerator for several hours to set.
• Once cooled, invert onto a serving plate, slice, and serve with crackers.