• Preheat the oven to 375°F (190°C, or gas mark 5).
• Line a baking sheet with parchment paper or a silicone baking mat.
• In a large-size bowl, combine the peanut butter, canola oil, yeast extract spread, milk, and cumin.
• Mix until fully emulsified.
• Sift the spelt flour and baking powder over the wet ingredients.
• Mix with a fork until just combined.
• If the dough feels stiff, knead briefly to bring it together.
• Shape the dough into a ball and roll it out to approximately ¼ inch (6 mm) thick.
• Use a 3-inch (7 cm) round cookie cutter to cut out cookies.
• Re-roll the dough as needed to use it all.
• Arrange the cookies on the prepared baking sheet and bake for 12 to 14 minutes, or until golden brown on the bottom.
• Transfer the cookies to a wire rack to cool completely.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line two baking sheets with parchment paper or silicone baking mats.
• Grind the oats into a fine flour using a food processor.
• Add the nutritional yeast, salt, and baking powder to the processor, and pulse several times.
• Add the relish, olive oil, and grated garlic, then pulse until the dough starts to come together.
• Roll the dough out between two pieces of parchment paper or silicone mats to a thickness of just under ¼ inch (6 mm).
• Use a round cookie cutter (1 to 2 inches in diameter) to cut out crackers.
• Re-roll the dough as needed to use it all.
• Bake for 14 to 16 minutes, or until the crackers are light golden brown on the bottom.
• Let the crackers cool on the baking sheet.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line a baking sheet with parchment paper or a silicone baking mat.
• In a small-size bowl, combine the nutritional yeast, Italian seasoning, miso, olive oil, and garlic.
• Set aside.
• In a large-size bowl, whisk together the flour, oats, sugar, and baking powder.
• Cut in the nondairy butter and vegetable shortening.
• Add the nutritional yeast mixture and mix with a fork or fingers until crumbly.
• Gradually add the nondairy milk and stir until a dough forms.
• Divide the dough into 12 walnut-sized portions.
• Press down on each portion to your desired thickness, as the cookies won’t spread during baking.
• Bake for 12 to 15 minutes or until golden brown at the edges.
• Allow the cookies to cool on the sheet for a couple of minutes before transferring to a wire rack.

• Combine the flour, nutritional yeast, black pepper, and salt in a mixing bowl.
• Cut in the nondairy butter using a fork, pastry cutter, or your fingers until the mixture resembles coarse meal.
• Gradually add water, 1 tablespoon (15 ml) at a time, until the dough forms.
• Wrap the dough in plastic wrap and refrigerate for 15-30 minutes (optional) or proceed to rolling immediately.
• Preheat the oven to 350°F (180°C, gas mark 4).
• Line two baking sheets with parchment paper or silicone mats.
• Roll the dough out between two sheets of parchment or silicone mats to slightly less than ¼ inch (6 mm) thickness.
• Use small cookie cutters (1-2 inches/2.
• 5-5 cm) to cut out shapes.
• Re-roll the scraps and repeat until all dough is used.
• Arrange the crackers on the prepared baking sheets, leaving a small space between each.
• Bake for 15-18 minutes, or until the crackers are golden brown on the bottom.
• Remove from the oven and transfer the crackers to a cooling rack.

Variation:

• Spicy Version: Add cayenne pepper or red pepper flakes to the dry ingredients for a kick of heat.
• Herbaceous Version: Mix in dried herbs like rosemary, thyme, or Italian seasoning for a fragrant twist.
• Different Flours: Substitute or blend with spelt, chickpea, brown rice, or whole wheat flour to vary the flavor and texture.

• 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.