1. Start by making the Spicy Maple Mayo by combining all ingredients in a bowl, mixing thoroughly, and adding in salt and pepper to taste. Set aside until time for assembly.
2. Using a circular cookie cutter, cut the tofu slices into circles for your sandwich.
3. Heat a skillet over medium heat.
4. Cook the vegan bacon until crisp. Set aside until time for assembly.
5. Return pan to medium heat and add the tofu patties.
6. Season the tofu slices with [q:1/4] tsp turmeric, 1 tsp nutritional yeast, [q:1/4] tsp garlic powder, [q:1/4] tsp onion powder, salt, and [q:1/2] tsp pepper. Brown on both sides.
7. Drizzle in 2 tsp olive oil, and toast the Sprouted Grain Ezekiel 4:9 English Muffins halves.
8. Assemble the sandwich by starting with the bottom English muffin half and adding a spoonful of Spicy Maple Mayo. Next, add the tofu patties to the English muffin. Top with vegan bacon, then tomato and spinach. Finish by adding an additional drizzle of spicy maple mayo to the top English muffin half, and adding sliced avocado.

1. Preheat oven to 350°F and line muffin tin with paper cups.
2. Combine flour, baking powder, baking soda, cinnamon and salt in a bowl.
3. In a separate large bowl, combine pumpkin, maple syrup, oil and egg and beat until evenly mixed. Add dry ingredients to the pumpkin mixture, incorporating with a spatula until just mixed.
4. Divide batter in prepared muffin tins and bake for 25 to 30 minutes or until a toothpick inserted into a muffin comes out clean.

1. Whisk flour, baking powder, baking soda, cinnamon, and salt in a large mixing bowl.
2. Beat eggs together in medium bowl. Whisk in milk and the 2 tablespoons of oil. Add egg mixture to flour mixture. Stir until smooth.
3. Add a small amount of oil to a large nonstick skillet set over medium heat. Sauté [q:1/3] of the apples in skillet for 1 minute.
4. Pour [q:1/3] of batter over apples. When bubbles begin to appear on surface of pancake and underside is light brown, flip pancake. When underside is golden, remove pancake from pan.
5. Transfer pancake to a plate. Repeat steps 3 and 4 to make 2 additional pancakes. Serve with maple syrup or applesauce.

1. Place pears, maple syrup, lemon juice and zest, cinnamon sticks, and [q:1⁄3] cup of water into a slow cooker. Cover and cook on High for 4 hours, or until pears are very soft.
2. Remove cinnamon sticks from slow cooker and discard. Using a slotted spoon, remove pears from slow cooker. Reserve cooking liquid.
3. Purée pears in a food processor. Add cooking liquid as needed to create a thick and spreadable texture.
4. Transfer pear butter into clean half-pint glass canning jars. Leave [q:1⁄2]-inch of headspace. With a clean towel, wipe jar rims and screw on canning lids.
5. Process for 20 minutes in a boiling water bath.

1. Preheat the oven to 350ºF and lightly grease 24 mini-muffin tin cavities with butter or coconut oil. In a medium mixing bowl, whisk together flour, protein powder, monk fruit sweetener, baking powder, and salt. In a separate small bowl, whisk together egg and milk until just combined.
2. Stir wet ingredients into dry until blended and smooth. Fold in berries.
3. Fill muffin cavities with batter. Top with additional fresh berries if desired. Bake for 16 to 18 minutes. Cool pancake bites in tins for 15 minutes.
4. Gently remove pancake bites and place 6 in large compartments of 4 meal prep containers. Add cottage cheese to small compartments and top with berries.

1. Purée soaked cashews, coconut milk, sweetener, cinnamon, ginger, and vanilla extract in a high-speed blender or food processor until smooth. If mixture is too thick, add 1 tablespoon of water at a time until desired consistency is reached.
2. Divide [q:1/4] of the coconut cream between each of four parfait glasses. Layer [q:1/4] of the fruit over each layer of coconut cream.
3. Repeat process until all coconut cream and fruit has been used and each parfait glass has four layers—two of coconut cream and two of fruit.

1. Mix all ingredients together in a glass mason jar or a glass dish.
2. Cover jar or dish with a lid, place in the fridge, and let sit overnight.
3. The next morning before serving, stir and enjoy.

Roasted Red Pepper Hollandaise

1. Using a blender or food processor, blend together 2 egg yolks or 3 oz silken tofu, [q:1/3] tsp lemon juice, 1 tsp Dijon mustard, [q:1/3] cup Greek yogurt, and [q:1/3] cup roasted red peppers. Blend until smooth, then season with [q:1/2] tsp sea salt.
2. Set aside until it's time to plate.

Veggie Benedict

1. Toast two halves of an Ezekiel 4:9 Sprouted Grain Flax English Muffins. Set on plate. Top with avocado slices.
2. Drizzle 1 tsp olive oil in a sauté pan over low heat and add 2 cups chopped spinach, just cooking through lightly until wilted. Season with [q:1/2] tsp salt and [q:1/2] tsp pepper and add to each half of the toasted English muffin, atop the avocado.
3. Bring a pot filled with water to a gentle boil.
4. Crack eggs into a separate container.
5. Using a spoon, swirl water in a circular motion to create a tornado.
6. Once the tornado is spinning, gently add the 1 egg to the middle so the white swirls around the center and it comes together as it cooks.
7. Cook for [q:2 1/2] to 3 minutes. Scoop out the poached egg with a slotted spoon.
8. Add eggs or tofu slices to English muffins. Spoon over roasted red pepper hollandaise. Top with chives.
9. Enjoy right away. This recipe makes 4 benedicts.

1. Place the rye and kamut flakes in a blender or food processor and grind for 1 to 2 minutes until a coarse flour.
2. Remove and place in a mixing bowl. Add the millet to the blender and grind about 4 to 5 minutes until flour.
3. Add millet flour, unbleached white flour, sea salt and baking powder to the mixing bowl and mix thoroughly.
4. In a separate bowl combine the oil, vinegar and EdenSoy. Mix and let sit for 3 to 4 minutes. It will become thick like buttermilk.
5. Add soy buttermilk to the dry ingredients and blend well.
6. Heat a waffle iron and lightly oil. When hot reduce the temperature setting to low (1 to 3).
7. Add a ladle of batter in the waffle section, close the cover and cook until done, about 2 to 3 minutes or until the cover lifts without sticking. Remove the waffle and repeat.
8. Serve with maple syrup.