• ▢ 2 cups 500 g diced tomatoes
• ▢ 1 cup 160 g diced red, white, or yellow onion
• ▢ 1 cup 64 g chopped fresh cilantro leaves
• ▢ 1 cup 250 g yellow corn kernels
• ▢ ¼ cup 60 ml lime juice
• ▢ 3 scallions chopped
• ▢ 2 jalapeño peppers diced
• ▢ 2 tablespoons 30 g minced garlic
• ▢ Salt to taste
• ▢ Pepper to taste

• ▢ 1 cup 85 g roasted salted sunflower seeds
• ▢ ¼ cup 60 ml extra-virgin olive oil
• ▢ Zest and juice of 1 small lemon optional
• ▢ 2 cloves garlic grated
• ▢ 1 cup 60 g fresh curly parsley
• ▢ 1 can 15 ounces or 425 g cooked garbanzo beans, drained and rinsed
• ▢ Salt to taste
• ▢ Pepper to taste

• ▢ 1 can 15 ounces or 425 g cooked garbanzo beans, drained and rinsed
• ▢ 1 tablespoon 15 ml fresh lemon juice
• ▢ 2 cloves garlic grated
• ▢ 1 tablespoon 15 ml toasted sesame oil
• ▢ Freshly ground white pepper to taste
• ▢ Pinch red pepper flakes optional

• ▢ 1 zucchini cleaned, trimmed, and grated
• ▢ 2 cloves garlic grated
• ▢ 1 can 15 ounces, or 425 g cooked cannellini beans, drained and rinsed
• ▢ 2 tablespoons 30 ml fresh lemon juice
• ▢ 1 tablespoon 4 g nutritional yeast
• ▢ 1 tablespoon 21 g white miso
• ▢ 1 tablespoon 16 g tahini
• ▢ Ground black pepper to taste
• ▢ Fine sea salt to taste

• ▢ 12 ounces 340 g kale, stems and ribs removed, torn into small pieces, thoroughly cleaned, and spun dry
• ▢ 2 cloves garlic grated
• ▢ Juice of ½ lemon about 1 tablespoon [15 ml]
• ▢ 1 teaspoon ume plum vinegar or fine sea salt
• ▢ 14 ounces 397 g soft tofu, drained and simmered (Bring water to a boil in a medium-size saucepan, add tofu, and simmer for 5 minutes. Drain well.)
• ▢ ¼ cup 30 g nutritional yeast
• ▢ ¼ cup 64 g tahini or natural peanut butter
• ▢ Zest of ½ lemon about 1 teaspoon
• ▢ 2 teaspoons white miso

• ▢ ¼ cup 27 g whole wheat panko or other bread crumbs
• ▢ 9 ounces 255 g fire-roasted bell peppers, drained
• ▢ 1 clove garlic grated
• ▢ 1 teaspoon grated gingerroot
• ▢ 1 teaspoon toasted sesame oil
• ▢ 1 tablespoon 15 ml fresh lemon juice
• ▢ 1 teaspoon ground cumin
• ▢ ¼ cup 64 g tahini
• ▢ ½ teaspoon coarse sea salt to taste

For the Muffins:

• ▢ Nonstick cooking spray
• ▢ 14 ounces 400 g speculaas cookies, finely ground
• ▢ 1 cup 78 g quick-cooking oats, finely ground
• ▢ 1 tablespoon 12 g baking powder
• ▢ 1½ cups 355 ml almond or other nondairy milk
• ▢ ¼ cup plus 2 tablespoons 90 g blended silken tofu or soy yogurt
• ▢ ¾ cup 144 g Sucanat

For the Chocolate Ganache:

• ▢ ¼ cup 60 ml plain soy or other nondairy milk
• ▢ ½ cup 88 g nondairy semisweet chocolate chips
• ▢ 1 tablespoon 15 ml pure maple syrup or (21 g) agave nectar

• ▢ Nonstick cooking spray
• ▢ 1 cup 200 g evaporated cane juice or granulated sugar
• ▢ ½ cup 73 g brown sugar, spooned and leveled (not packed)
• ▢ ½ cup 113 g nondairy butter
• ▢ ½ cup 128 g unsweetened applesauce
• ▢ ½ cup 118 ml soy or other nondairy milk
• ▢ ¾ cup 170 g soy or other nondairy yogurt
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 teaspoon pure orange extract
• ▢ 3 cups 375 g all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon ground cinnamon
• ▢ ½ teaspoon ground ginger
• ▢ 2 cups 195 g finely grated zucchini
• ▢ 1 cup 160 g raisins or other dried fruit
• ▢ 1 cup 70 g chopped walnuts
• ▢ 1 tablespoon 10 g poppy seeds

• ▢ 3 cups 360 g whole wheat pastry flour
• ▢ 2 tablespoons 15 g wheat germ
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon ground cardamom
• ▢ ¼ teaspoon salt
• ▢ 1½ cups 355 ml rice or other nondairy milk
• ▢ ¾ cup 170 g nondairy yogurt
• ▢ ¼ cup 60 ml canola or vegetable oil
• ▢ ¼ cup 50 g sugar
• ▢ 1 teaspoon pure almond or vanilla extract
• ▢ 1 cup 120 g shelled pistachios
• ▢ 1 cup 160 g dried cherries (or raisins or cranberries)