• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line a muffin tin with 12 paper liners.
• In a medium bowl, cream together the poppy seeds, agave nectar, lemon juice, lemon zest, nondairy butter, raw sugar, arrowroot powder, and nondairy sour cream until smooth.
• In a large bowl, whisk together the spelt flour, baking powder, baking soda, and sea salt.
• Gently fold the wet mixture into the dry ingredients.
• Mix until just combined, avoiding overmixing.
• Divide the batter evenly among the 12 muffin cups.
• Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
• If muffins brown too quickly, cover with foil during the last few minutes of baking.
• Cool the muffins in the tin on a wire rack for 15 minutes, then transfer them directly onto the rack to cool completely.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat the muffin tin or muffin top pan with nonstick spray.
• In a large bowl, mix the shredded coconut, oats, flour, baking powder, baking soda, and salt.
• In a medium bowl, use an immersion blender to purée the banana, oil, sugar, molasses, milk, and vanilla until smooth.
• Fold the wet ingredients into the dry ingredients, mixing gently to avoid overmixing.
• Fold in the chocolate chips.
• Divide the batter evenly among the muffin cups.
• Bake for 16 to 20 minutes or until firm, golden brown, and a toothpick inserted in the center comes out clean.
• Cool in the pan for a few minutes before transferring the muffins to a wire rack.

• Preheat the oven to 400°F (200°C, or gas mark 6).
• Lightly coat a standard muffin tin with nonstick spray.
• In a medium bowl, combine the vinegar and soymilk.
• Let sit for a few minutes until it curdles to resemble buttermilk.
• In a large bowl, whisk together the flours, sugar, baking powder, baking soda, and salt.
• Add the canola oil to the dry mixture and incorporate it using a fork until crumbly.
• Whisk the applesauce into the buttermilk mixture, then pour it into the dry ingredients.
• Stir until just combined.
• Spoon 1 heaping tablespoon of batter into each muffin cup.
• Add 1 teaspoon of jam in the center of each, then top with another heaping tablespoon of batter.
• Bake for 15 minutes or until golden and cooked through.
• As soon as the rolls come out of the oven, brush the tops with melted nondairy butter.
• Remove the rolls from the pan and place them on a cooling rack.
• Enjoy warm or at room temperature.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line two standard muffin tins with about 20 paper liners.
• In a large bowl, whisk together the chickpea flour, whole wheat flour, cumin, garam masala, chile peppers, baking powder, baking soda, and salt.
• Set aside.
• In a medium bowl, whisk together the tahini, oil, agave nectar, and nondairy milk until smooth.
• Gently fold the wet ingredients into the dry ingredients, mixing until just combined.
• Avoid overmixing.
• Divide the batter evenly among the muffin cups, filling each about three-quarters full.
• Bake for 18 minutes, or until a toothpick inserted into the center comes out clean.
• If muffins brown too quickly, cover with foil during the final minutes of baking.
• Remove muffins from the pan and transfer to a wire rack to cool completely before storing.

• Cut the tofu into 14 thin strips (about ¼ inch thick).
• In a shallow dish or resealable plastic bag, combine the maple syrup, orange juice, black pepper, and liquid smoke to make the marinade.
• Place the tofu strips in the marinade, making sure they are fully coated.
• Let rest for 20 minutes to 1 hour.
• Preheat a nonstick or cast-iron skillet over very high heat.
• Remove the tofu from the marinade and panfry until dark brown and crispy on each side (about 5 minutes per side).
• Serve as a side with tofu scrambles, hotcakes, or any breakfast favorite.
• Variations:
• This marinade also works great with thin slices of tempeh or seitan.
• You could even try using the Ham Fauxsage recipe for a hearty twist!
• Yield:
• 14 strips

• Preheat the oven to 350°F (180°C, or gas mark 4).
• In a food processor or blender, blend all base ingredients until smooth.
• In a separate bowl, mix the chosen add-ins for the frittata and divide them in half.
• Fold one-half of the add-ins into the base mixture.
• Pour the base mixture into a well-oiled (or nonstick sprayed) 10-inch cast-iron skillet.
• Sprinkle the remaining add-ins on top of the mixture.
• Bake uncovered for 45 minutes.
• Let the frittata set for 10 minutes before slicing and serving.
• For Frittata Mexicana, mix all add-ins into the base.

• In a mixing bowl, combine shredded zucchini, flour, yogurt, oil, soy milk, paprika, salt, and pepper.
• Mix everything together until fully incorporated.
• The mixture should resemble thick pancake batter.
• Preheat a frying pan over medium-high heat and add about ¼ inch (6 mm) of oil.
• Scoop the batter into the pan, shaping it into fritters.
• Fry for 5–7 minutes per side or until golden brown, flipping when edges begin to brown.
• Transfer to paper towels to absorb excess oil.

• In a mixing bowl, combine the shredded sweet potato, onion, yogurt, diced chipotle peppers, adobo sauce, matzo meal, currants, salt, and pepper.
• Mash everything together using your hands until fully incorporated.
• Preheat a frying pan with enough oil to make a ¼ inch (6 mm) layer.
• Form the mixture into patties, about 4 inches (10 cm) in diameter and ½ inch (1.
• 3 cm) thick.
• Fry the latkes for 3–5 minutes per side, until golden brown and crispy.
• Transfer cooked latkes to a paper towel-lined plate to absorb excess oil.

To Prepare the Muffin Pan:

• Preheat the oven to 350°F (180°C, gas mark 4).
• Spray muffin pan cups liberally with nonstick cooking spray.

To Make the Quiche Mix:

• Crumble tofu into a mixing bowl.
• Add onion powder, garlic powder, turmeric, mustard, nutritional yeast, chickpea flour, and olive oil.
• Mash together with your hands until well incorporated.

To Make the Phyllo Crust:

• Unroll the thawed phyllo dough and cut the entire stack into 8 even pieces using a pizza cutter.
• Lightly brush each layer with olive oil.
• Divide dough into 3–4 layers per quiche cup and press into muffin cups to form crusts.

To Assemble and Bake:

• Scoop quiche mixture into each phyllo crust.
• For the Mediterranean version, mix spinach and sun-dried tomatoes into the quiche base before filling cups.
• For the Broccoli Cheddar version, stir onion, miso, broccoli, and imitation bacon bits into the quiche base.
• Bake for 15 minutes, checking after 10 minutes.
• Remove when crusts are golden brown.