Prep Time: 20 minutes
Makes: 12

Main Ingredients:
1 cup shredded unsweetened coconut
1 cup almond flour (also called almond meal)
2 tbsp maple syrup OR agave nectar
2 tbsp coconut oil
1 tsp lemon juice
1 tsp lime juice
Zest of ½ lemon
Zest of ½ lime
Pinch of salt
1 tsp vanilla

Optional Topping:
Zest of ½ lemon
Zest of ½ lime

Method:
In a large bowl, blend all ingredients together until well incorporated. Using a small ice cream scoop or your hands, form small bite sized macaroons and top with additional lemon-lime zest mixture.

Store in an airtight container in the refrigerator for up to one week.

Prep Time: 10 minutes, plus additional time to set (minimum 1 hour or overnight)
Serves: 1

Main Ingredients:
½ cup almond milk – or other plant milk of your choice
½ cup old fashioned rolled oats (not quick oats) - double check the ingredients to be sure they are gluten free if required
1 tablespoon almond or coconut yogurt (optional)
1-2 tsp agave or maple syrup
1 ripe peach, pitted and diced – reserve half for garnish
Pinch of salt
Pinch of cinnamon
2-3 tbsp sliced or slivered almond, lightly toasted – reserve half for garnish

Method:
In a lidded container, combine all ingredients except for the peaches and almonds reserved for garnish. Stir until all ingredients are incorporated and the oats are well coated with milk. Place the container in the refrigerator for a minimum 1 hour, or for best results overnight. Enjoy cold from the fridge or heated for a 30 seconds or so in the microwave. Top with reserved fruit and nuts and enjoy.

Tips & Variations:

• Make as much or as little as you like, this recipe is for one serving – extend the servings as far as you need
• The oats will soak up the milk and yogurt, if you find the mixture too thick after setting, add additional milk and warm for a few seconds
• This makes a great portable meal or snack – make ahead for a few days worth of grab-and-go breakfasts!

Prep & Cooking: 1 hour
Serves: 3-4 as an appetizer
Pairs well with: Oil-Free "Mayo"

Main Ingredients:
1 large head of cauliflower cut into florets
½ cup flour – if you prefer gluten free, use a blend
½ cup unsweetened plant milk or water
1/4 cup water
1 teaspoon garlic powder
½ tsp paprika
½ tsp teaspoon salt
½ tsp pepper
2/3 cup hot sauce
1 tsp melted vegan butter or coconut oil

Method:
Preheat oven to 450°F and line two baking sheet with parchment paper or tin foil.

In a large bowl, combine flour, plant milk, water, garlic powder, paprika, salt, and pepper. Stir the mixture to remove any lumps.

Pat your cauliflower florets dry if needed, and coat each one with the batter setting them on the baking sheet as you go. The batter will be runny and it is important to shake or tap any excess batter from the cauliflower to avoid a pool of batter on the baking sheet.

Do your best not to overcrowd the baking sheet. Keeping an even single layer will help the cauliflower to become nice and crispy.

Bake for 25-30 minutes until the coating on the florets is browned.

In a large bowl, mix together the melted vegan butter and hot sauce.
Toss the florets in the hot sauce mixture to coat. Place the florets back in the oven for an additional 10-15 minutes.

Allow to cool for a few minutes before serving; the inside of the “wing” can be very hot! Serve with your favourite creamy dressing as a dip.

Prep & Cooking: 20-30 minutes
Serves: 4-6

Main Ingredients:
1 package extra firm tofu
1 tbsp olive oil (optional)
1 large bell pepper, diced
½ white or yellow onion, diced
½ cup cremini or button mushrooms chopped
1-2 cloves garlic, minced
2 tbsp yellow mustard
1 tbsp Dijon style mustard
½ tsp onion powder
1-2 tsp turmeric powder
salt and pepper to taste
finely chopped green onion or parsley to garnish (optional)

Method:
Drain water from the tofu package, remove tofu and gently squeeze the block; applying enough pressure to release some liquid. You may want to do this over the sink in a colander.

Wrap the tofu in paper or cloth towel and place on a plate large enough to catch any liquid that will drain. To speed the draining process, place a heavy object securely on top. I find a can of beans works well; this will allow excess water to drain before crumbling the tofu and should be done for a minimum of 10 minutes.

In a large, high-sided pan, over medium heat, warm the oil and sauté the onion, and garlic until translucent, being careful not to burn the garlic.

Add the chopped pepper to the pan and then the tofu, crumbling it into the pan into small pieces. Brown the tofu pieces for 5-7 minutes, stirring frequently to avoid sticking. Add the chopped mushrooms and continue stirring to incorporate all of the ingredients for an additional few minutes.

When all of the vegetables are cooked and the tofu is lightly browned, add the mustards and seasonings. Stir the mixture to evenly distribute the mustard and spices and allow to cook uncovered for an additional 5-7 minutes.

Remove from the heat and garnish with chopped green onion. Serve on its own, with toast or in a breakfast wrap.

Tips & Variations:

• To pack in some extra protein add ½ cup black beans at the same time as the tofu
• This mixture keeps for 4-5 days in the refrigerator in a sealed container
• Reheat, adding some additional seasonings such as cumin and chili powder, and serve over rice for a tasty dinner