Ingredients

For the crust:

• 1/4 cup almond milk
• 1 1/4 teaspoon apple cider vinegar
• 1/2 cup + 2 tablespoons flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/4 cup vegetable shortening

For the filling:

• 796 ml can pumpkin purée
• 1/4 cup sugar
• 1/4 cup brown sugar, packed
• 1 teaspoon vanilla
• 1 tablespoon melted coconut oil
• 2 1/2 tablespoons cornstarch
• 1/4 teaspoon ground clove
• 1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• pinch of salt

Cream Topping:

• 2 cans full fat coconut milk, chilled overnight
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla

Directions

1. In a small bowl, add milk and apple cider vinegar. Set Aside.
2. In a medium bowl, whisk together flour, sugar, and salt. Add shortening. Use a pastry cutter or fork to cut in the shortening. Continue until shortening pieces are pea-sized. Pour in milk and kneed lightly until just starting to combine. You don’t want to overwork the dough. You want to still see bits of shortening within the dough. Form into a ball, wrap in plastic wrap, and place in fridge for at least a few hours to chill.
3. To make the filling, whisk all ingredients together in a medium bowl. Set aside.
4. Preheat oven to 350 degrees
5. Roll out crust on a floured surface. Transfer to 8.5 inch pie plate. Push dough gently into the plate, making sure there aren’t any air pockets. Trim extra dough around edges, pinch or design as desired.
6. Pour filling into the pie plate. Smooth with spatula or spoon.
7. Place in oven and bake for 55-60 minutes.
8. To make the cream, chill a large bowl in the freezer for ten minutes. Take out and scoop the fat of the coconut milk into the bowl, leaving behind the liquid. Add powdered sugar and vanilla to the bowl and whisk with an electric beater until the cream has become fluffy and is completely smooth.
9. Chill pie completely before putting cream on top! Sprinkle with cinnamon.
10. Enjoy! Keep in refrigerator for up to three days.

Ingredients

• 2 cups chickpea flour
• 1.5 cups pumpkin puree
• 2 cups water
• 2 tablespoons light olive oil (or another neutral flavored oil)
• 1 tablespoon maple syrup
• 1/8 teaspoon clove
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• additional oil for cooking

Directions

1. In a mixing bowl, mix together the chickpea flour, water, and pumpkin puree to form a batter. It should be slightly thicker than pancake batter. Add additional water ,1 tablespoon at a time, if the batter is too thick.
2. Stir in the rest of the ingredients, minus the oil for cooking.
3. Heat a nonstick or cast iron frying pan over medium heat. When the pan is hot, add 1-2 tablespoons of oil to the pan.
4. Ladle 1/3 cup of the batter into the pan, forming a circle or oval shape, depending on your prefernce.
5. Let the flatbread cook for 3-5 minutes on one side. Flip, and cook for another 2-3 minutes on the other side.
6. Repeat the process until all of the batter has been cooked, adding more oil as necessary.
7. Cut the flatbread into wedges or strips. Serve warm. We think it pairs perfectly with a creamy soup, like our Creamy Cauliflower and Roasted Garlic Soup!

Ingredients

• 4 cups oats (use gluten free oats if making this recipe gluten free)
• 1/4 cup  extra virgin coconut oil, melted
• 1/2 cup pumpkin seeds
• 1/2 cup walnut pieces
• 1 cup raw sunflower seeds
• 2 teaspoons cinnamon
• 1 pinch ground ginger
• 1 pinch ground nutmeg
• 1/2 cup + 2 tablespoons coconut nectar

Directions

1. Preheat the oven to 300 F
2. Mix all of the ingredients together in a mixing bowl, making sure everything is well combined.
3. Spread the granola out in a thin layer on 2 parchment-lined baking sheets.
4. Bake for 30-40 minutes, carefully stirring every 10-15 minutes, until the granola is golden brown.
5. Remove from oven, let cool, and store in a covered container.

Ingredients

• 2 tablespoons of coconut oil or vegan butter (for greasing)
• 3/4 cup brown sugar
• 1 1/2 teaspoons cinnamon
• 3 cups all purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 3/4 cup vegan butter
• 2 teaspoons vanilla extract
• 3 tablespoons ground golden flax seeds
• 3 tablespoons apple cider vinegar
• 6 tablespoons water
• 1 1/2 cups silken tofu (about 16 oz)

Directions

1. Preheat the oven to 350 F. Thoroughly grease a 10 inch 2-piece tube pan (angel food cake pan) with coconut oil or vegan butter.
2. Mix together the brown sugar and cinnamon in a small bowl and set aside
3. In a mixing bowl, combine the flour, baking powder, baking soda, and salt.
4. In a separate bowl, with an electric mixer, combine the butter and sugar and mix throughly. Then, add the vanilla, flax, vinegar and water, and mix until everything is smooth and well-combined.
5. Take the tofu out of the package, and use the electric mixer to blend the tofu in a small bowl until it is the texture of sour cream or yogurt. Measure 1 1/2 cups of the tofu. Add it to the wet mixture.
6. Slowly mix the flour into the wet mixture to form a thick batter.
7. Pour 1/3 of the batter into the greased pan, spreading evenly with a spatula. Sprinkle 1/3 of  the brown sugar and cinnamon mixture on top. Repeat 2 more times.
8. Bake for 1 hour. Let cool completely before removing from the pan.
9. Serve! Store covered, at room temperature.

Ingredients

For the bread:

• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 3 tablespoons olive oil
• 3 cups flour
• 2 tablespoons sugar
• 2 teaspoons salt

For the pesto:

• 2 cups fresh basil
• 1 tablespoon nutritional yeast
• 1/4 cup cashews
• 2 cloves garlic, roughly chopped
• 1 tablespoon fresh squeezed lemon juice
• Pinch red pepper flakes
• salt to taste
• 1/2 cup olive oil

Directions

1. Add yeast to warm water allow to set until frothy. Add olive oil.
2. In a large bowl, add flour, sugar, and salt. Give a quick stir so all of the ingredients are evenly distributed.
   Add yeast mixture into the bowl and mix until the dough is shaggy. Turn out onto floured surface and knead for a few minutes, until dough forms a smooth ball. Grease your bowl and put your dough back in. Cover with a damp tea towel and allow to rise for 2-3 hours.
3. Meanwhile, make your pesto. Add all ingredients into a blender or food processor and whizz until smooth. Set aside.
4. Pre-heat oven to 350 degrees.
5. On a lightly floured surface, roll out dough and shape into a thin rectangle.
6. With a spoon, spread out your pesto.
7. With the long side facing you, pick up the edge, and tightly roll up the dough just as you would to make cinnamon rolls or a jelly roll. Transfer to a lined baking sheet.
8. Cut down the center of the entire length of the roll, creating two long pieces. Loosely wrap the pieces around each other a few times. Take both ends of the twist and gently tuck them underneath.
9. Place in the oven and bake for 30-35 minutes.
10. Enjoy!

Ingredients

• 4 cups rolled oats
• 1 cup pitted dates
• 1/2 cup prunes, raisins, or other dried fruit
• 1/2 cup ground flaxseeds
• 1/4 cup chia seeds (whole or ground)
• 2 tablespoons of brewer’s yeast (optional, only necessary if you’re using to boost your milk supply)
• 1/2 cup finely chopped walnuts
• 1/2 cup finely chopped almonds
• 1/4 cup coconut flakes
• 1/4 cup coconut oil
• 1 cup almond butter (or peanut butter)
• 1/2 cup maple syrup

Directions

1. In a food processor, grind together 2 cups of oats with the dates and prunes until finely ground. (If you don’t have a food processor, just chop the dates as finely as you can, and increase the almond butter to 1 1/2 cups)
2. In a large bowl, add the ground oat mixture. Add the rest of the ingredients. Stir well. The mixture should form a ball when rolled in your hands.
3. Preheat the oven to 170 F. We don’t want the oven too hot, because the oils in flax and chia seeds do better at low temperatures. Line a baking sheet with parchment paper. Spread the oat mixture out in an even layer on the baking sheet, pressing with your fingers.
4. Bake for 1 1/2 – 2 hours. Remove from the oven, let cool, then place the baking sheet in the refrigerator for 1 hour.
5. Remove from the fridge and cut into bars. Keep in a covered container. I like to keep my bars in the refrigerator.

Ingredients

• 1 head of garlic
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 1/2 cups warm water
• 1/2 teaspoon cumin
• 3 1/4 cups of flour, plus more for working the dough
• 3 tablespoons vegan sour cream or unsweetened yogurt
• 1/4 cup vegan butter, melted

Directions

For the roasted garlic:

Preheat the oven to 350 degrees. Cut the very top of the head of garlic so all of the cloves are exposed. Place on a square of tin foil. Drizzle a little olive oil on top, sprinkle a little salt, crack a little pepper. Wrap the garlic and place in the oven directly on the rack. Take out after 40 minutes. There will be VERY hot steam inside the tin foil, so let it cool for a few minutes before you unwrap it.

1.  In a small bowl add sugar and salt to warm water. Sprinkle in your yeast and let bloom for 5-10 minutes, until fragrant and frothy.
2.  In a large bowl whisk your flour and cumin together.
3.  When yeast is ready add in the sour cream or yogurt. Whisk this mixture together. Add the wet mixture to the flour and mix until it’s a shaggy dough.
4.  Turn out onto a floured surface and knead until the dough is smooth and isn’t sticky. Roll it into a ball, coat lightly in olive oil, and let sit in a warm spot for 25-30 minutes.
5.  Roll out onto floured surface, semi-flattened out. Squeeze the roasted garlic into a small bowl and mash with a spoon until it is like a paste. Spread the garlic across the dough. Knead a few times until you feel that the garlic is distributed evenly.
6.  Separate into 8 equal balls of dough. Roll out each, make sure they are not too thin.You don’t want them to be transparent.
7.  Heat cast iron skillet on medium heat and have your butter melted and ready.
8.  When hot, place one naan in the skillet. Quickly brush with butter. When bubbles start to form (30 seconds-1 minute) flip and brush the other side with butter. When cooked, transfer to plate.
9.  Continue process until all of your naan is cooked.
10.  Enjoy!

Ingredients

• 1 ¾ cups whole wheat pastry flour (or all purpose flour)
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 1 cup coconut milk
• ½ cup sugar
• 2 tablespoons coconut oil, melted
• 1 cup mashed banana
• ½ teaspoon ground ginger
• 1 cup fresh or frozen pineapple, cut into ¼ inch chunks
• ½ cup unsweetened coconut flakes

Directions

1. Preheat the oven to 400 F. Line a muffin tin with liners, or grease with coconut oil.
2. In a large mixing bowl, sift together the flour, baking powder, and salt. In a separate bowl, mix together the coconut milk, sugar, coconut oil, banana, and ginger. Add the wet ingredients to the dry ingredients, being careful not to overmix. Then, stir in the pineapple and coconut flakes.
3. Fill each muffin cup 2/3 of the way full. Bake for 16-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool, then serve.

Ingredients

Makes 8-10 biscuits

• 1 cup mashed butternut squash
• 1 cup all-purpose flour (or white whole wheat flour)
• 2 teaspoons baking powder
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 2½ tablespoons olive oil
• 1 tablespoon maple syrup or agave nectar
• 1 teaspoon apple cider vinegar
• ¼ cup almond milk

Directions

1. For this recipe, you can use homemade mashed butternut squash or canned butternut squash purée. I prefer the flavor with fresh, but canned will do if you’re short on time. If using fresh butternut squash, carefully cut the whole squash in half, remove the seeds, and roast the halves at 350 F for an 40-60 minutes. Alternatively, you can peel and cut the squash into small cubes and roast the cubes at 400 F for 30 minutes. When the squash is tender, remove from the oven, peel, and mash the squash in a bowl. Measure one cup of mashed squash for the biscuits.
2. Preheat the oven to 400 F. In a mixing bowl, sift together the flour, baking powder, cinnamon, salt, and olive oil.
3. In a separate bowl, mix together the olive oil, maple syrup, vinegar, and almond milk. Add the mashed squash to the liquid mixture.
4. Add the wet ingredients to the dry ingredients, mixing just until everything is incorporated. Mixing too much will make your biscuits tough.
5. Gently form the dough into ¼ cup sized balls. Place the balls onto a parchment-lined baking sheet, and lightly flatten the top of each ball with your fingers. Bake for 13-15 minutes, until the biscuits are firm and just beginning to brown around the edges.
6. Serve with your favorite vegan chili, soup, or stew.

Ingredients

*Makes 12 rolls

• 1 1/2 cups none dairy milk
• 2 tablespoons sugar
• 2 teaspoons salt
• 5 tablespoons vegan butter
• 2 1/4 teaspoons active dry yeast (or one packet)
• 3 1/2 cups flour
• 1 1/2 tablespoons vegan butter for brushing
• 2 teaspoons fresh rosemary, chopped

Directions

1. Add your milk, sugar, salt, and vegan butter into a medium bowl. You can warm this in a pan, on the stove top and all of that jazz, but I just stick it in the microwave until the butter is melted and the mixture is warm but NOT HOT. 1-2 minutes.
2. Sprinkle in your yeast. Let sit until fragrant and frothy. 5-10 minutes
3. Measure your flour into a large bowl. When yeast is ready pour wet into dry. Mix until it’s a shaggy dough.
4. Turn out onto floured surface. Knead for about 3-5 minutes, adding flour as needed, until your dough is smooth and isn’t sticky.
5. Grease the large bowl and put your dough back in. Place a damp tea towel over the top and let rise for about three hours.
6. Roll out onto a floured surface and make a square with the dough. Cut into 12 equal squares. Take each square and fold the edges underneath and pinch, it’ll look similar to a balloon.
7. Place (pinched side down) into a greased cast iron skillet and let rise again for about an hour.
8. Preheat your oven to 350 degrees
9.  In a very small glass bowl add your butter and rosemary. Stick it in the microwave for about twenty seconds or so, to melt.
10.  Brush your rolls with the rosemary butter, stick them in the oven, and bake for about 35 minutes. Take them out when they are nice and golden brown. Sprinkle a little more rosemary if desired.
11.  Enjoy!