1. Whisk together flour, baking powder, baking soda, and salt in a large bowl.
2. In a medium bowl, whisk together yogurt, milk, eggs, and oil.
3. Whisk wet ingredients into flour mixture until just combined. (Batter will be a bit lumpy.)
4. Heat a large nonstick pan over medium-low heat. Spray pan with nonstick cooking spray or add a small amount of oil to pan. Pour about ½ cup batter onto pan for each pancake. Cook each side for about 2 minutes. Flip and cook remaining side for an additional 2 minutes. Repeat process until all batter is cooked.

1. Place squash, Brussels sprouts, 1 tablespoon of the oil, the garlic, lemon juice, rosemary, paprika, and salt and pepper into a slow cooker. Stir to combine and cover. Cook on low for 3 to 4 hours or on high for 1 to 2 hours, until butternut squash is fork-tender.
2. Mix in zucchini, tomatoes, and spinach. Add remaining [q:1/2] tablespoon of oil if needed. Cover and cook on low for an additional 30 minutes, or until zucchini is fork-tender and spinach has wilted. Top with more rosemary, fresh lemon juice, or chopped avocado, if desired.

1. Combine beans, salsa, nut milk, and salt in a large skillet over medium heat. Bring to a gentle simmer and cook, stirring often, until mixture starts to thicken slightly, about 10 minutes.
2. Use a spoon to make a well in the sauce and crack an egg into it. Repeat with as many eggs as you want to cook. Cover and cook over low heat for 7 to 10 minutes, depending on how you like your eggs;:
   • about 7 minutes for runny
   • 8 for jammy
   • up to 10 minutes for a fully cooked yolk
3. To serve, scoop out some of the sauce and an egg or two into each bowl. Top with avocado slices and scatter with scallions and cilantro, if using, and then finish with pepper.
4. Serve with warm tortillas on side.

1. In a food processor, combine 1 cup of soaked raw cashews, [q:1/2] cup of nutritional yeast, 2 tablespoons of lemon juice, [q:1/4] teaspoon of garlic powder, [q:1/2] teaspoon of sea salt, [q:1/4] teaspoon of black pepper, and [q:1/3] cup of water.
2. Blend until a smooth and spreadable consistency is reached. Refrigerate the cashew cheese spread until it is time for assembly.
3. Heat a sauté pan over medium heat and drizzle in 1 tablespoon of olive oil.
4. Add 1 cup of mixed mushrooms, tossing to coat in oil, and sauté for 3 to 5 minutes.
5. Add 1 teaspoon of minced garlic to the pan and cook for an additional 3 minutes, tossing constantly so the garlic doesn't burn.
6. Season the mushrooms with [q:1/2] teaspoon of salt and [q:1/4] teaspoon of black pepper, then set them aside.
7. Wipe out the pan and reheat it over medium heat. Add in the remaining 1 tablespoon of olive oil, then add 2 cups of curly kale with stems removed.
8. Sauté the kale until the greens are wilted, and season with [q:1/2] teaspoon of salt and [q:1/4] teaspoon of black pepper. Set the sautéed kale aside.
9. Wipe out the pan and dry toast 2 slices of Ezekiel 4:9 bread until browned on both sides.
10. Top each toasted bread slice with the cashew cheese spread. Add the sautéed kale on top of the cashew cheese spread. Finish by adding the sautéed mushrooms on top of the kale.

1. Preheat your oven to 450 degrees Fahrenheit.
2. Defrost, split open, and cube 6 Cinnamon Raisin Ezekiel 4:9 English Muffins.
3. Place the English muffin pieces on a baking sheet and toast in the oven for 5 minutes.
4. Take out of the oven, then reduce the heat to 350 degrees Fahrenheit.
5. In a medium mixing bowl, whisk together 4 eggs, 1 tsp vanilla extract, [q:1/3] tsp ground cinnamon, 2 cups non-dairy milk, and [q:1/4] cup maple syrup until combined.
6. Add the cubed English muffins and 2 cups of cubed fresh peaches to a 9-inch round cake pan that is greased with coconut oil or vegan butter.
7. Pour the French toast mixture over the cubed English muffins and mix until each piece is thoroughly coated and the mixture is absorbed.
8. Bake until the casserole is set, about 30 minutes.
9. Slice into cake slices and top with a dollop of coconut cream and a drizzle of maple syrup. Enjoy!

1. Preheat oven to 400 °F.
2. Spray a 12-cup nonstick muffin pan with cooking spray.
3. Whisk eggs until frothy in a medium bowl. Whisk in buttermilk, vanilla, sugar, and salt.
4. Whisk flour into batter. Gently fold in blackberries.
5. Divide batter evenly among muffin cups. Bake for 30 to 35 minutes, or until popovers are golden. Remove pan from oven, and immediately poke a small hole or cut a small slit in the center of each popover to release steam.
6. Serve popovers fresh and warm.

Chocolate Dipped Banana Coins

1. Line a baking sheet with wax paper or a silicone mat.
2. Melt [q:1/2] cup dark chocolate using a double boiler method or in the microwave.
3. One by one, dip a banana slice, place on the baking sheet, then sprinkle with Ezekiel 4:9 Crunchy Cereal
4. Repeat until all slices are coated.
5. Freeze for 15 minutes until ready to serve.

Peanut Butter Banana Smoothie

1. In a blender, combine 2 frozen bananas, [q:1/4] cup peanut butter, [q:1/2] cup dairy-free milk, [q:1/2] tsp ground cinnamon, and [q:1/2] cup of Food For Life Ezekiel 4:9 Crunchy Cereal. Blend until smooth and creamy.
2. Pour the peanut butter and banana smoothie mixture into a bowl.

To Serve

1. Top the smoothie bowl with the Food For Life Ezekiel 4:9 Crunchy Cereal, chia seeds, and chocolate-dipped banana slices. Optional: drizzle honey on top.
2. Serve immediately and enjoy!

1. Start by making the caramelized banana topping. Heat a pan over medium heat. Pour in 1 tsp coconut oil and 1 Tbsp maple syrup until the mixture is hot and bubbling.
2. Add the banana slices to the pan in a single layer. Caramelize for a few minutes until browned, then flip and repeat for the other side.
3. Once banana slices are caramelized, remove from the pan and set aside until it is time to plate.
4. Grab a mixing bowl for the French toast batter. Mash 1 ripe banana until smooth, add 1 cup coconut milk, 1 tsp vanilla extract, and [q:1/3] cup vegan egg, and stir together.
5. Preheat a pan over medium heat. Pour in 1 tsp coconut oil.
6. Dip the Ezekiel 4:9 Low Sodium Sprouted Grain Bread in the French toast batter, pat the unsweetened shredded coconut on each side, then place in pan.
7. Cook until golden brown, about 4 minutes, then flip. Finish cooking, then place on a plate to serve.
8. Top with caramelized banana slices, a drizzle of maple syrup, and serve immediately.

1. Heat half of the oil in a large skillet over a medium–high heat. Add garlic (if using), followed by mushrooms, and sauté for a couple of minutes on each side until mushrooms start to brown and crunch up. Add tamari and give everything a toss, and then push mushrooms to side of pan.
2. Add kale and spinach, if using, to other side of pan, along with remaining oil. Sauté undisturbed for about 1 minute until charred and crunchy, and then toss to sauté on other side. Season with salt and pepper and set aside.
3. In a small bowl, mix together dressing ingredients.
4. Divide tahini dressing between 2 bowls and swirl around so it covers sides of bowls. Add kale/spinach, and then top with mushroom shreds, avocado, if using, and a sprinkle of sesame seeds or za’atar.