• 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 it sit to curdle into buttermilk.
• In a large bowl, whisk together the flours, raw sugar, baking powder, baking soda, and sea salt.
• Use a fork to incorporate the oil into the dry ingredients.
• Whisk the applesauce into the buttermilk mixture.
• Pour into the flour mixture and stir until just combined.
• Place 1 heaping tablespoon of batter into each muffin cup.
• Add 1 teaspoon of jam in the center, then top with another heaping tablespoon of batter.
• Bake for 15 minutes, or until golden brown.
• Remove from the oven and immediately brush the tops with melted nondairy butter.
• Transfer the rolls to a cooling rack or enjoy warm.

Yield:

• 12 standard rolls

• 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, crushed chile peppers, baking powder, baking soda, and sea salt.
• Set aside.
• In a medium bowl, whisk together the tahini, oil, agave nectar, and nondairy milk.
• Gently fold the wet mixture into the dry ingredients, being careful not to overmix.
• Add extra milk if the batter seems too dry.
• Divide the batter evenly among the muffin cups.
• Bake for 18 minutes, or until a toothpick inserted into the center comes out clean.
• If the muffins brown too quickly, cover them lightly with foil to prevent over-browning.
• Remove the muffins from the tins and let cool completely on a wire rack before storing.

Yield:

• 20 standard muffins

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat a standard muffin tin with nonstick cooking spray.
• In a medium bowl, mix the apple cider vinegar with the soymilk.
• Let it sit for a few minutes to curdle into “buttermilk.
• “
• In a small bowl, combine the ground flaxseed with water.
• Set aside to thicken.
• In a large bowl, whisk together the flour, cornmeal, salt, and baking soda.
• Whisk the flaxseed mixture into the buttermilk mixture.
• Add olive oil, dried basil, dried onion, and black pepper, stirring until combined.
• Gently fold the wet mixture into the dry ingredients, being careful not to overmix.
• Fold in the sun-dried tomatoes and chopped olives.
• Divide the batter evenly among the muffin cups.
• Bake for 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Remove the muffins from the pan and let them cool on a wire rack.

Yield:

• 12 standard muffins

• Combine the zucchini, flour, yogurt, ¼ cup (60 ml) oil, soy milk, paprika, salt, and pepper in a mixing bowl.
• Stir the mixture together until well incorporated, resembling a very thick pancake batter.
• Preheat a frying pan over medium-high heat with a good amount of oil (about ¼ inch [6 mm]).
• Spoon the batter into the pan and fry for 5 to 7 minutes per side.
• Flip when the edges begin to brown and fry until crispy and golden.
• Serve hot, either as a side dish or with tofu scramble.

• In a mixing bowl, combine the shredded sweet potato, diced onion, nondairy yogurt, chipotle peppers, adobo sauce, matzo meal, currants, salt, and pepper.
• Use your hands to mash everything together until well incorporated.
• Preheat a frying pan with enough oil to create a ¼ inch (6 mm) depth.
• Form the mixture into patties about 4 inches (10 cm) in diameter and ½ inch thick (1.
• 3 cm).
• Pan-fry the latkes in hot oil for about 3 to 5 minutes per side, or until golden brown and crispy.
• Transfer the cooked latkes to a paper towel-lined plate to absorb excess oil.
• Serve hot with traditional toppings like sour cream and applesauce or Chipotle Ranch Dressing for an extra kick!

• Preheat the oven to 350°F (180°C, gas mark 4) and spray the muffin pan cups liberally with nonstick cooking spray.
• Prepare the quiche mix: In a mixing bowl, crumble the tofu and add all the remaining ingredients.
• Use your hands to mash and mix everything until well combined.
• Set aside.
• Prepare the phyllo crust: Unroll the thawed phyllo dough.
• Using a pizza cutter, cut the entire stack of dough into 8 even pieces.
• Lightly oil each layer and layer 3–4 sheets of dough in each muffin cup, pressing down gently to form a crust.
• Fill the cups: Scoop the quiche mixture into each muffin cup, filling them evenly.
• Bake: Place the muffin pan in the preheated oven and bake for 15–20 minutes, checking after 10 minutes.
• Remove when the crusts are golden brown and crisp.
• Serve: Let cool slightly before serving.
• Enjoy warm!

• Prepare the biscuits: Preheat your oven to 350°F (180°C, gas mark 4) and line a baking sheet with parchment paper or a silicone mat.
• In a small bowl, combine the soymilk and lemon juice to curdle, forming a buttermilk substitute.
• Set aside.
• In a mixing bowl, whisk together the all-purpose flour, vital wheat gluten flour, sugar, baking powder, baking soda, and salt.
• Add the melted butter to the buttermilk mixture and stir.
• Pour the wet ingredients into the dry and knead until a soft dough forms.
• Adjust with additional flour if the dough is sticky or water if it’s too dry.
• Turn the dough onto a floured surface and flatten it to about 1 inch (2.
• 5 cm) thick.
• Using a pint glass or cookie cutter, cut the dough into 6 biscuits.
• Reform the dough as needed to cut more.
• Place the biscuits on the baking sheet and bake for 18–23 minutes, or until the tops are lightly browned.
• Prepare the gravy: Premeasure all ingredients, as the gravy comes together quickly!
• Preheat a pot over medium-high heat and melt the butter.
• Once bubbling, whisk in the flour to form a thick paste.
• Gradually pour in the vegetable broth while whisking continuously until the gravy reaches your desired consistency.
• Remove the gravy from heat and stir in the black pepper and crumbled seitan.
• Serve: Slice the biscuits open and pour a generous amount of gravy over each half.
• Serve warm.

• Heat the peanut oil in a large skillet over medium heat.
• Add the grated garlic and chopped onion.
• Cook for about 2 minutes until fragrant and tender.
• Stir in the nutritional yeast, black pepper, sea salt, dried sage, ground nutmeg, paprika, and oregano.
• Cook for an additional 1 minute, allowing the spices to bloom.
• Add the crumbled tofu to the skillet and cook for about 5 minutes, stirring occasionally, until slightly browned.
• Gently fold in the pumpkin purée and cook until heated through, about 2 minutes.
• Serve immediately, either on its own or with toast, tortillas, or over a bed of greens.

• In a large mixing bowl, whisk together the ground oats, chickpea flour, sea salt, and baking powder.
• In a separate bowl, whisk together the soy creamer, canola oil, maple syrup, and vanilla extract until well combined.
• Fold the wet ingredients into the dry mixture, being careful not to overmix.
• Gently fold in the carob chips until evenly distributed.
• Preheat the waffle iron and lightly grease it if required.
• Cook the waffles according to the waffle iron manufacturer’s instructions until golden and crisp.
• Serve warm with your favorite toppings, such as pure maple syrup, fresh fruit, or a dollop of vegan whipped cream.