Bring a large pot of water to a boil. Add the farro and bring back to a boil. Lower the heat to medium-high and leave uncovered....
Place the thawed raspberries in a blender or use an immersion blender to blend the berries until smooth....
Place the amaranth, flour, hemp seeds, flaxseeds, almond meal, nutritional yeast, and salt in the bowl of a stand mixer....
Combine the milk and vinegar in a measuring cup. Let stand for two minutes to let the milk curdle. This is your "buttermilk."...
Preheat the oven to 425°F (220°C, or gas mark 7). Line a baking sheet with parchment paper. Place the flour and nuts in a food processor....
Preheat the oven to 325°F (170°C, or gas mark 3). Combine the oil, agave, tamari, onion powder, sriracha, garlic powder, and ginger powder in a medi...
Combine the water in a rice cooker with the amaranth and cook until the liquid is absorbed, about 20 minutes....
Line the bottom of four 4-inch (10 cm) spring-form pans with a parchment paper circle. Place the cashews, coconut cream, cocoa powder....
Rinse the lentils and drain well. Pick through them to remove any stones or other debris. Place them in a large pot and cover with the water....
Preheat the oven to 400°F (200°C, or gas mark 6). In a 9 x 13 inch (23 x 33 cm) glass baking dish, combine the oil, onion, bell pepper, mushrooms, g...
Preheat the oven to 400°F (200°C, or gas mark 6). Lightly coat the tortillas with the cooking spray. Bake for 2 to 3 minutes until golden (see Recip...
To make the marinated eggplant: Combine the tahini, oil, lemon juice, vinegar, nutritional yeast, onion powder, harissa paste, garlic, cumin, and salt...
Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment paper or a silicone baking mat. In a large bowl, stir the tofu,...
Combine the tamari, 1 tablespoon (15 ml) vinegar, the onion powder, garlic powder, ginger powder, and cayenne pepper in an 8 x 11 inch (20 x 28 cm) ba...
Place the oil in a large skillet and heat on medium- high heat. Add the tofu and sauté until lightly browned, stirring often, for about 6 minutes. Ad...
Place the dried mushrooms in a large bowl and cover with 1 cup (235 ml) of the boiling vegetable broth. Set aside for 15 minutes....
Combine the onion, scotch bonnet, 1 tablespoon (15 ml) olive oil, and the broth through the black pepper in a small blender. Blend until smooth. Pour ...
Quickly rinse the dried mushrooms and place them in a medium bowl. Add the broth on top and soak for 20 minutes....
Preheat the oven to 300°F (150°C or gas mark 2). Have a large, rimmed baking sheet handy....
To make the scramble: Heat 1 tablespoon (15 ml) of the oil in a large skillet over medium-high heat. Add the crumbled tofu, reduce the heat to medium,...
Combine the tofu, avocados, scallion, onion, lemon juice, garlic, and nutritional yeast in a small blender or food processor. ...
Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat an 8-inch (20 cm) square baking pan with cooking spray....
Combine the broth, wine (if using), tamari, liquid smoke, 2 teaspoons each of the maple syrup and mustard, ketchup, and sesame oil in an 8 x 11 inch (...
Heat the oil in a large skillet over medium heat. Add the potatoes and cook for 10 to 12 minutes, stirring occasionally, until browned. Add the sausag...
Before starting, here’s a quick note: It’s best to make sure that all ingredients are at room temperature when making the batter so that the cocon...
To make the nuggets: Whisk together the milk, corn-starch, and a pinch each of salt and pepper in a shallow bowl. ...
In a large pot, add the oil, onion, garlic, leek, carrots, celery, yellow squash, bell pepper, tomato paste, oregano, basil, paprika, and cayenne pepp...
Place the cooked split peas in a food processor and pulse about 15 times to break down the peas slightly....
In a small bowl, whisk together the tamari, peanut butter, rice vinegar, and sambal oelek until smooth....
In a medium-size bowl, combine the vital wheat gluten, chickpea flour, nutritional yeast, tapioca flour, onion powder, paprika, cumin, coriander, salt...
Stir together 2 tablespoons (30 ml) of broth, 2 teaspoons cumin, the coriander, and 1 teaspoon oil in an 8 x 11 inch (20 x 28 cm) baking dish. Add the...
To make the dressing: Combine all the ingredients in a small blender or if using an immersion blender in a medium glass measuring cup. Blend until per...
Preheat the oven to 400°F (200°C, or gas mark 6). Lightly coat 32 cups out of two 24-cup mini muffin tins with cooking spray....
Combine the milk and lemon juice in a medium bowl. Let stand for two minutes to let the milk curdle....
Place the lentils and rice in a rice cooker. Cover with the broth and stir to combine. Cover with the lid and cook until tender....
Preheat the oven to 375°F (190°C, or gas mark 5). Combine ¼ cup (31 g) of flour and a pinch of salt and pepper in a shallow dish. Add the seitan, t...
Bring the water to a boil in a small saucepan. Add the cashews. Reduce the heat to a simmer and cook for 10 minutes. Drain and transfer to a small hig...
Preheat the oven to 300°F (150°C, or gas mark 2). Combine ¼ cup (32 g) flour with a pinch of salt and pepper on a plate. Dredge both sides of the c...
Heat the oil in a large soup pot over medium heat. Add the seitan and onion and cook for 5 minutes, stirring occasionally, until the onion is transluc...
To make the sauce: Heat 1 tablespoon (15 ml) of oil in a medium-size saucepan over medium heat. Add the onion and cook for 5 minutes, stirring occasio...
Heat the oil in a large skillet over medium-high heat. Cook the seitan for 4 to 6 minutes, stirring occasionally until browned. ...
Heat the oil in a large pot. Add the shallot, garlic, cumin, sambal oelek or harissa paste, paprika, and chickpeas....
In a small bowl, combine 1 cup (235 ml) of broth, the tamari, vinegar, sambal oelek, and sriracha. Whisk in 2 tablespoons (16 g) of cornstarch. Set as...
