• Place the roasted butternut squash, garbanzo beans, and garlic in a food processor.
• Add the olive oil, tahini, lemon juice, curry powder, cumin, salt, and pepper.
• Blend until smooth, scraping the sides with a rubber spatula as needed.
• Adjust the seasoning to taste.
• Serve chilled, at room temperature, or warm with crackers, pita bread, or chips.

• Add the garbanzo beans with their liquid, tahini, and olive oil to a pot.
• Bring the mixture to a boil, then reduce the heat to a simmer.
• Simmer, uncovered, for 15 minutes.
• Use an immersion blender or transfer the mixture to a countertop blender and purée until smooth.
• Stir in the lemon juice and adjust salt to taste.
• Serve warm or refrigerate in an airtight container until ready to serve.

• Add all the ingredients to a food processor or blender.
• Purée until smooth, scraping the sides as needed.
• Serve immediately or refrigerate until ready to use.

• Toss all the ingredients together in a large bowl.
• Refrigerate until ready to serve.
• Serve with tortilla chips.

• 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