1. Place all ingredients in a blender and pulse several times until the fruit is crushed and the matcha has dissolved.
2. Pour into a glass.

1. Preheat oven to 450° F. Place tomatoes in a small mixing bowl and toss with 1 tsp. sesame oil, a pinch of sea salt, and a pinch black pepper. Place tomatoes on a baking sheet and bake 5 to 7 minutes. Remove and set aside. Leave the oven on.
2. Bring water and maple syrup to a boil. Continue boiling until water cooks down and becomes amber colored. Mix in cashews and cook off remaining liquid, stirring to coat the cashews. Place cashews on a baking sheet and bake for 2 to 3 minutes to harden the syrup. Remove, set aside, and allow to cool.
3. Cook soba per package instructions. When firm to bite (al dente), rinse, drain, and set aside. Place miso, rice vinegar, [q:1/2] cup water, and 2 tsp. sesame oil in a blender. Pulse to evenly blend.
4. Heat 2 tsp. sesame oil and 1 tsp. toasted sesame oil in a large skillet. Add garlic, ginger, half of the scallions, and broccoli. Sauté 2 minutes. Add Chinese cabbage and sauté 1 minute.
5. Add miso mixture to vegetables and the remaining half of the scallions. Toss. Add cooked soba to vegetables and miso to evenly coat with miso sauce. Cook 2 to 3 minutes until most of the liquid has been absorbed.
6. Place noodles and sautéed vegetables on serving plates. Garnish each with roasted tomatoes, candied cashews, and sesame seeds. Serve.

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.

1. Preheat oven to 350°.
2. Oil an 8x8-inch baking dish with a small amount of avocado oil. In a food processor, process [q:1/2] cup of the walnuts, the maple sugar, flour, and the [q:1/2] teaspoon of salt until mixture is consistency of rough meal.
3. Add the 3 tablespoons of avocado oil and 3 tablespoons of water. Blend mixture until it just clumps together. Press mixture into bottom of baking dish. Prick mixture all over with a fork. Bake for 20 minutes, until mixture turns golden around edges. Set crust aside. Keep oven on.
4. Whisk eggs, maple syrup, vinegar, vanilla, and the pinch of salt.
5. Stir remaining 1 cup of chopped walnuts and the raisins into maple syrup mixture. Spread walnut-raisin mixture over crust. Bake for 30 minutes, until center no longer jiggles when gently shaken. Cool completely. Cut into 9 squares.

1. Preheat your oven to 350 degrees Fahrenheit.
2. Whisk together eggs, non-dairy milk, pumpkin puree, vanilla extract, maple syrup, and pumpkin pie spice.
3. Slice bread diagonally, and layer like shingles into a greased baking dish.
4. Pour over the pumpkin custard and let the bread soak it all up. Set aside until time to bake.
5. To make the crumble topping, mix together flour, plant-based butter, cinnamon, and coconut sugar by combining with a fork until pea-size crumbles form.
6. Stir in cereal and chopped pecans. Cover and refrigerate until it is time to top the casserole to prevent the butter from getting too warm.
7. Once the casserole has soaked up the pumpkin custard, add an optional few dollops of room temperature cream cheese or vegan cream cheese substitute, about 8 oz. Top with the pecan crumble topping and bake for 40 to 45 minutes.
8. Slice and enjoy!

Prepare the Dough*

1. In a small bowl, combine the yeast with 2 tablespoons of maple sugar and 5 tablespoons of 105 to 110°F water. It should be slightly warm to touch. Let the mixture sit for 5 to 8 minutes until foaming and bubbly. (Be careful to not kill the yeast with hot water, or alternatively, fail to activate it with cool water.)
2. In a large bowl or a stand mixer, combine the almond flour, arrowroot, baking powder, apple cider vinegar and salt. Mix to combine using a whisk or spatula.
3. In another bowl, mix the coconut oil, avocado oil, eggs, [q:1/2] cup sugar until combined. Then add the yeast mixture in and mix again. 
4. Slowly pour the egg/yeast mixture into the dry ingredients and mix for about 3 minutes. Cover this bowl with a kitchen towel or plastic wrap and let rest for 1 hour or until it has doubled in size. (It works better and faster in a warm area.)
5. Once it has doubled in size, punch the dough with a avocado oil-greased knife, then cover it again and set in the fridge. This process can be done the night before. If doing the same day, allow at least 2 hours of refrigeration.

Assemble the Buns

1. Preheat the oven to 350°F.
2. Remove the dough from the fridge.
3. Mix the filling ingredients in a bowl until smooth and set aside.
4. Spray a Pyrex dish or baking pan (square or circle) with avocado oil to grease evenly and set aside.
5. Fill a small bowl enough avocado oil to dip your fingers while you spread the dough. Lay out a large piece of parchment paper for working the dough on and spray it with avocado oil.
6. Place the dough in the middle of the parchment paper and cover with another piece of parchment. Using a rolling pin or wine bottle, roll the dough evenly into about [q:1/3] inch thickness. Remove the top parchment paper piece and spread the filling evenly on top, leaving a small [q:1/2] inch border around the dough.
7. Using the parchment paper, lift the dough and fold it gently. It will be very soft. Form the dough into a log that looks like a cookie dough log. Place it in the fridge for 30 minutes to harden, which will make it easier to slice. 
8. Cut the cold dough into 2 to 3 inch slices, placing each roll on the greased pan. (It is okay to place them close to each other).
9. Bake for 40 to 50 minutes, or until a knife or toothpick comes out clean from the dough portion. They will look golden brown and be pretty firm to touch.
10. Make the frosting while the buns are baking by adding all of the frosting ingredients to a small saucepan over low heat, mixing well. If the frosting is too thick, add some coconut milk or regular milk to thin. The frosting can be made the day before. If made in advance, reheat it prior to adding to the buns so it's easy to spread.**
11. Remove the rolls from the oven and coat with the slightly warm frosting.

1. Whip together mascarpone cheese with 1 Tbsp of maple syrup. Refrigerate until it is time to craft the sandwich.
2. Preheat your oven to 375° Fahrenheit.
3. In a bowl, mix walnuts, ground cinnamon, melted coconut oil, and 1 cup maple syrup. Spread out on a parchment paper-lined baking sheet and bake until golden and fragrant, about 15 minutes. Let cool while you prep the rest of the panini.
4. Core and slice the red and green apples right before you build your panini. Layer the sweet mascarpone cheese on the bottom slice of bread and stack with apple slices and toasted cinnamon walnuts. Spread the sweet mascarpone on the inside of the top slice and assemble the sandwich.
5. Add an optional swipe of coconut oil to either side of your sandwich and place on a grill pan or a panini press until the outsides are golden brown and crisp.
6. Slice in half and enjoy!

1. Preheat your oven to 450° Fahrenheit.
2. Defrost, split open, and cube the English muffins. Place on a baking sheet and toast in the oven for 5 minutes.
3. In a small bowl mix the cinnamon, ginger, nutmeg, and cloves to create the gingerbread spice mix.
4. In a separate bowl, whisk together the eggs, non-dairy milk, orange zest, gingerbread spice mix, vanilla extract, and [q:1/4] cup maple syrup until combined.
5. Add the cubed English muffins to a 9 x 13 casserole dish that is greased with coconut oil or vegan butter.
6. Pour the French toast mixture over the cubed English muffins and mix until each piece is thoroughly coated and the mixture is absorbed. Wrap with plastic wrap and refrigerate overnight or skip to the next step if baking immediately.
7. Preheat oven to 350 degrees Fahrenheit and bake until the casserole is set, about 30 minutes.
8. Serve with a drizzle of maple syrup and additional orange zest. Enjoy!

1. Pour ingredients for ‘bacon’ marinade into a bowl. Mix well with a fork.
2. Dip tofu slices in marinade. Flip until both sides are covered in sauce.
3. Bake at 350 degrees for 15 minutes.
4. Pour all Avocado Aioli ingredients into blender.
5. Blend until smooth and creamy.
6. Place one leaf of lettuce, one sliced tomato and one tofu slice on a piece of Ezekiel 4:9 bread.
7. Spread Avocado Aioli on the other piece of Ezekiel 4:9 bread.
8. Assemble sandwich.
9. Cut sandwich in half.
10. Serve with the side of your choice – we chose fresh blueberries and strawberries.
11. Enjoy!

1. Combine rice, cinnamon, salt, and 1 cup of water in a pot. Bring to a boil over high heat. Cover pan with a lid, reduce heat to low, and cook for 40 to 45 minutes, or until water is absorbed.
2. Heat maple syrup and milk in a large saucepan. Add cooked rice, raisins, and dates. Stir over medium heat until mixture is thick and creamy, approximately 5 minutes. 
3. Divide porridge between 2 bowls. Top each with walnuts and drizzle with additional maple syrup, if desired.