• Place the sunflower seeds in a food processor and process until finely ground.
• Add the olive oil, lemon zest and juice (if using), garlic, parsley, garbanzo beans, salt, and pepper.
• Process until perfectly smooth, scraping the sides several times.
• Adjust the seasoning to taste.
• Serve chilled.

• Place the garbanzo beans, lemon juice, garlic, sesame oil, white pepper, and red pepper flakes (if using) in a food processor or blender.
• Process until smooth, scraping the sides with a rubber spatula once or twice.
• Serve chilled.

• Place the kale, garlic, and lemon juice in a large saucepan.
• Cook over medium heat until the kale wilts and the liquid evaporates (about 4 minutes).
• Transfer the kale mixture to a food processor using tongs, avoiding excess liquid.
• Pulse a few times to break down the kale.
• Add vinegar, tofu, nutritional yeast, tahini, lemon zest, and miso to the food processor.
• Process until smooth, scraping the sides as needed.
• Serve chilled.

• Place all the ingredients in a food processor.
• Blend until the mixture is somewhat smooth.
• Scrape the sides with a rubber spatula as needed to ensure even blending.
• Chill before serving.

To make the cranberry sauce:

• Place all ingredients in a medium-size saucepan.
• Bring to a low boil and partially cover with a lid to avoid splatter.
• Lower the heat and let simmer for 10 minutes.

To make the cream cheese spread:

• Combine nondairy cream cheese and ground cinnamon in a mixing bowl.
• Mix until smooth.
• Refrigerate until ready to use.

To Make the Caramel Apple Pieces:

• In a small saucepan, combine the apple pieces, nondairy butter, Sucanat, and cinnamon.
• Over medium-high heat, melt the butter and bring the mixture to a low boil.
• Reduce heat to medium and cook for 6–8 minutes, stirring constantly, until the apples are tender and the mixture is dark, sticky, and syrupy.
• Remove from heat and set aside.

To Make the Muffin Tops:

• Preheat the oven to 375°F (190°C, or gas mark 5).
• Line a rimless baking sheet with parchment paper or a silicone baking mat.
• Combine the apple cider vinegar and soymilk in a medium bowl.
• Let sit for a few minutes to curdle, forming a buttermilk substitute.
• In a large bowl, whisk together the ground oats, flour, sugar, baking soda, and salt.
• Sprinkle the oil over the dry ingredients and mix with your fingertips or a fork until it resembles coarse meal.
• Whisk the applesauce into the buttermilk mixture, then gently fold it into the dry ingredients.
• Be careful not to overmix.
• Fold in the caramel apple pieces.

To Bake:

• Scoop just over ¼ cup (60 g) of batter for each muffin top, placing six mounds evenly spaced on the prepared baking sheet.
• Bake for 20–22 minutes, or until golden brown and firm.
• Let the muffin tops rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Yield:

• 6 large muffin tops

To make the Muffins:

• Preheat the oven to 375°F (190°C, or gas mark 5).
• Lightly coat a standard muffin tin with nonstick spray.
• In a large bowl, whisk together the ground speculaas cookies, ground oats, and baking powder.
• In a medium bowl, blend together the milk, tofu, and Sucanat using an immersion blender or a countertop blender.
• Fold the wet ingredients into the dry, being careful not to overmix.
• Divide the batter equally among the muffin cups.
• Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
• Let cool on a wire rack.

To make the Ganache:

• Heat the soy milk in a small saucepan over medium-high heat until it starts to scald (before boiling).
• Remove from heat and add the chocolate chips, stirring until they melt.
• Stir in the maple syrup or agave nectar.
• Drizzle the ganache over the cooled muffins.

• Preheat the oven to 350°F (180°C).
• Line two standard muffin tins with paper liners, spraying with nonstick cooking spray for easy removal.
• In a large bowl, beat together the cane juice, brown sugar, and butter using an electric mixer until fluffy.
• Add the applesauce, milk, yogurt, vanilla, and orange extract and beat until smooth.
• In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and ginger.
• Fold the wet ingredients into the dry ingredients carefully, avoiding overmixing.
• Stir in the grated zucchini, raisins, walnuts, and poppy seeds.
• Spoon the batter into the muffin cups: fill 24 cups two-thirds full for standard muffins, or fill 16 cups to the top for dome-shaped muffins.
• Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
• Let cool for 5 minutes before transferring the muffins to a wire rack.

• Preheat the oven to 350°F (180°C).
• Line a standard muffin tin with 12 paper liners.
• In a large bowl, mix together the whole wheat pastry flour, wheat germ, baking soda, baking powder, ground cardamom, and salt.
• Set aside.
• In a separate bowl, whisk together the rice milk, nondairy yogurt, canola oil, sugar, and almond extract.
• Carefully fold the wet ingredients into the dry ingredients, being careful not to overmix.
• Fold in the shelled pistachios and dried cherries.
• Fill the muffin cups all the way to the top.
• Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
• Let the scoffins cool for 5 minutes before transferring them to a wire rack to cool completely.

• Preheat the oven to 375°F (190°C).
• Line a standard muffin tin with paper liners.
• In a large bowl, whisk together the whole wheat pastry flour, Sucanat, baking powder, and fine sea salt.
• In a medium bowl, whisk together the unsweetened applesauce, fresh orange juice, and canola oil.
• Carefully fold the wet ingredients into the dry ingredients, being cautious not to overmix.
• Fold in the fresh blueberries.
• Divide the batter evenly among the muffin cups.
• Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
• Let the muffins cool completely on a wire rack.