• In a medium pot, bring the soy or rice milk and cinnamon to a boil over medium heat.
• Add the cooked rice and stir continuously to thicken.
• Remove the pot from heat.
• Stir in the vanilla extract, maple syrup, and a pinch of salt.
• Serve warm, drizzled with extra maple syrup if desired.

• Combine couscous, nondairy milk, vanilla extract, cinnamon, pecans, and raisins in a medium saucepan.
• Cover with a tight-fitting lid and bring to a boil over medium heat.
• Reduce the heat to low and let simmer for 5–10 minutes, or until all the liquid is absorbed.
• Fluff the couscous with a fork.
• Divide into 6 portions and serve immediately, or let cool and freeze for later use.

To Reheat from Frozen:

• Thaw individual portions overnight.
• Add a splash of nondairy milk and microwave for 1–2 minutes.
• Enhance with maple syrup, agave nectar, fresh fruit, or additional nondairy milk, if desired.

• In a medium saucepan, whisk together the soy nog, sugar, raisins, rum (if using), cinnamon, salt, and arrowroot powder.
• Bring the mixture to a low boil, then remove it from the heat.
• Gradually stir in the bulgur.
• Return the pan to the warm stovetop, cover with a lid, and let it stand for 15 minutes.
• Stir well, then let it stand, covered, for another 10 minutes.
• Serve warm, at room temperature, or chilled.
• Top with chopped pecans if desired.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Prepare a large rimmed baking sheet.

For Chocolate Almond Cookie Dough:

• Place almonds, oats, sugar, salt, arrowroot powder, and baking powder in a food processor.
• Process until finely ground.
• Add melted chocolate and nondairy milk.
• Process until thoroughly mixed.

For Oatmeal Raisin Cookie Dough:

• In a medium bowl, whisk together flour, oats, cinnamon, baking soda, and salt.
• In a small bowl, whisk together peanut butter, peanut oil, and nondairy milk until emulsified.
• Add Sucanat and vanilla to the wet ingredients.
• Stir the wet mixture into the dry ingredients.
• Fold in the raisins.
• Crumble both cookie dough preparations evenly onto the baking sheet.
• Bake for 12 minutes, stirring halfway through for even baking.
• Let the granola cool completely on the baking sheet.
• Transfer to an airtight container and store in the refrigerator once cooled.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Prepare a large rimmed baking sheet.
• In a microwave-safe bowl, combine peanut butter, sugar, and water.
• Heat in the microwave for 30–60 seconds to soften the peanut butter.
• Mix in 20 g (2 tablespoons) of the brown rice flour, cinnamon, salt, and oats.
• The mixture will become thick.
• Transfer the mixture to the baking sheet and combine with your fingers, working it into chunks.
• Sprinkle the remaining 20 g (2 tablespoons) of brown rice flour on top and gently work it in, taking care not to break the granola chunks too much.
• Add the jam in small dollops, distributing it throughout the granola without fully coating it.
• Spread the mixture evenly across the baking sheet.
• Bake for 8 minutes, then stir well.
• Bake for an additional 10 minutes, or until golden brown.
• Allow to cool completely on the baking sheet before transferring to an airtight container.
• Store in the refrigerator once cooled.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Prepare a large rimmed baking sheet.
• In a large bowl, mix the oats, flour, flax meal, and salt.
• In a small bowl, whisk together peanut butter, oil, and agave nectar (or maple syrup) until smooth and emulsified.
• Pour the wet mixture into the dry ingredients and mix until evenly coated.
• Spread the granola mixture in an even layer on the baking sheet.
• Bake for 8 minutes, then stir well.
• Bake for another 8 minutes, or until golden brown.
• Remove from the oven and stir in the chocolate chips while the granola is still warm, allowing the chips to melt and coat the granola.
• Let cool completely on the baking sheet before transferring to an airtight container.
• Store in the refrigerator once cooled.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Prepare a large rimmed baking sheet.
• In a medium bowl, combine oats, flour, coconut, Brazil nuts, pecans, sesame seeds, and salt.
• In a small bowl, whisk together the oil, agave nectar, and vanilla extract.
• Pour the wet ingredients into the dry ingredients and stir until well combined.
• Spread the mixture evenly over the baking sheet.
• Bake for 8 minutes, then stir well.
• Bake for another 10 minutes, watching carefully to prevent burning.
• Remove from the oven and immediately stir in the dried raspberries and white chocolate chips.
• Allow the granola to cool completely on the baking sheet before transferring it to an airtight container.
• Store in the fridge once cooled.

• In a shallow bowl, whisk together the egg and buttermilk.
• In another bowl, combine the breadcrumbs, Romano cheese, onion powder, and garlic powder.
• Pat the dill pickle chips dry using kitchen towels.
• Dip each pickle chip into the egg mixture, ensuring it’s coated, then dredge it in the breadcrumb mixture, pressing gently to adhere.
• Preheat the air fryer to 400°F (200°C).
• Place the coated pickle chips in a single layer in the air fryer basket.
• Cook for 5 minutes, shake the basket, and cook for another 5 minutes until crispy and golden.
• While the pickles cook, mix the mayonnaise, mustard, molasses, ketchup, and black pepper in a small bowl to make the dipping sauce.
• Serve the fried pickles hot with the tangy mayo sauce on the side.

• In a mixing bowl, toss the sliced bell peppers and onions with olive oil, rosemary, basil, salt, and black pepper until well coated.
• Preheat the air fryer to 400°F (200°C).
• Spread the peppers and onions evenly in the air fryer basket.
• Cook for 12 to 14 minutes, shaking the basket halfway through to ensure even cooking.
• While the peppers cook, whisk together the mayonnaise and Sriracha in a small bowl to make the dipping sauce.
• Serve the fried peppers warm with the Sriracha mayo on the side.