1. Preheat oven to 350°. 
2. To make topping, stir together flour, oats, nuts, sugar, salt, and cinnamon. Add melted butter and stir into flour mixture. Set aside. 
3. To make filling, gently toss together fresh or defrosted raspberries, lemon juice, sugar, and cornstarch. Transfer raspberries to an 8-inch square baking dish. Evenly crumble topping over fruit.
4. Bake for 30 minutes, until fruit is bubbling and topping is golden brown. 

1. Spray an 8-inch square pan with cooking spray and line with parchment.
2. Grab a microwave-safe bowl and warm up almond butter, coconut oil, and maple syrup until it is melted and pourable, stirring every 10 to 15 seconds.
3. In a large mixing bowl, combine the cereal with the almond butter mixture. Mix well, then press this layer down into the pan.
4. Melt 1 cup dark chocolate using a double boiler method or the microwave. Pour on top of the almond butter cereal layer, reserving about [q:1/4] cup for a drizzle on top.
5. Sprinkle over marshmallows, pressing down gently to ensure they stick to the almond butter cereal layer.
6. Finish with the remaining [q:1/4] cup melted dark chocolate, drizzling on top.
7. Refrigerate until it is set, at least 30 minutes.
8. Slice into bars, and enjoy!

1. Line a baking sheet with parchment paper or nonstick foil.
2. Slice bananas in half widthwise and insert a wooden frozen treat stick lengthwise into each banana half. Place bananas on baking sheet and freeze for 15 minutes.
3. Melt chocolate with oil in a large bowl by microwaving at 50 percent power for 2 to 3 minutes. Stir occasionally with a spoon, until melted and smooth.
4. Holding wooden stick, roll each banana half in melted chocolate. Quickly sprinkle desired toppings over.
5. Freeze bananas until frozen and chocolate sets, 30 to 45 minutes. Serve immediately or freeze up to 1 week in an airtight container.

Enchiladas

1. Preheat your oven to 375 degrees Fahrenheit.
2. Using a sauté pan over medium-high heat, add coconut oil and sauté diced onion for 2 to 3 minutes until translucent. Add red and green bell peppers, sauteing for an additional few minutes.
3. Add jalapeno, frozen corn, minced garlic, and vegan soyrizo, cooking down until soyrizo gets crispy and veggies are cooked through.
4. Mix in salt and pepper before adding the black beans. Mix, take off the heat, and set the mixture aside.
5. Grab a cast-iron skillet and add a layer of enchilada sauce to coat the bottom, about [q:1/4] cup. Layer the first tortilla, then a spoonful of the soyrizo veggie mixture, and [q:1/3] cup vegan cheddar cheese. Top with the next tortilla and an additional [q:1/4] cup enchilada sauce, spoonful of soyrizo veggie mixture, and another tortilla. Top the final tortilla with [q:1/4] cup enchilada sauce and [q:1/2] cup vegan cheddar cheese.
6. Bake for 25 minutes. Let cool for a minimum of 20 minutes before slicing into enchilada pie.

Cilantro Lime Crema

1. Using a medium-sized bowl, combine sour cream, lime juice, lime zest, finely chopped cilantro, and stir.
2. Refrigerate until time to serve.

1. Place the tempeh in a steamer and steam for 15 minutes or boil in water just to cover for 15 minutes. While the tempeh is cooking, prepare the sauce.
2. Place all ingredients for the barbecue sauce in a blender or food processor and puree. Remove the sauce and place in a bowl.
3. When the tempeh is finished cooking remove and place it on barbecue grill. Baste both sides of the tempeh and grill 5 minutes or so on each side. Remove and slice or cube.

Tofu Vegetable Curry

1. Add 1 tbs olive oil to a sauté pan over medium heat. Add [q:1/2] cup diced onions and sauté for a few minutes until translucent. Add 1 Tbsp minced garlic, 1 cup of chopped eggplant, 1 cup of sliced zucchini, 1 Tbsp of minced jalapeno, and 1 cup of sliced yellow squash and cook for an additional 5 minutes.
2. Once veggies are softened, add 2 Tbsp curry paste and mix. Cook the curry paste for 1 to 2 minutes before adding 1 can of coconut milk and [q:1/2] block of cubed tofu.
3. Bring mixture to a simmer and cook for 5 to 7 minutes. Take curry off heat and stir in [q:1/4] cup of fresh chopped basil.

For the Garlic Pita

1. Preheat the oven to 350 degrees Fahrenheit.
2. Brush Ezekiel 4:9 Whole Grain Pocket Bread with mixture of 1 tsp minced garlic, olive oil, [q:1/2] tsp sea salt, and [q:1/2] tsp pepper.
3. Place the pita bread on a baking sheet and bake for 5 minutes, until the bread is nice and crispy.
4. Slice into fourths and serve with tofu veggie curry. Enjoy!

1. Place the rice in two bowls.
2. Sprinkle equal amounts of all remaining ingredients over rice.
3. Serve with Eden Shoyu Soy Sauce, Eden Shake, or Eden Gomasio.

1. Using a large mixing bowl, combine kale, carrots, chopped green onions, jalapeno, vegan mayo, lime juice. Mix thoroughly and refrigerate until time to assemble.
2. Clean your mushrooms and shred them using two forks or your hands in long strands similar to pulled pork.
3. Heat a sauté pan over medium heat. Add olive oil and the pulled mushrooms. Season with sea salt, pepper, garlic powder, and smoked paprika. Cook, stirring consistently until mushrooms are softened and browned and the liquid is evaporated.
4. Add BBQ sauce to the pan and cook for an additional 3 to 5 minutes until the mixture is thick and the sauce has lightly caramelized the mushrooms.
5. Toast the burger buns. Top with the BBQ pulled mushroom mixture and a scoop of spicy kale slaw. Add the top bun and enjoy!

1. Place juices, sea salt and agar flakes in a pot. Bring to a boil. Stir occasionally to dissolve the flakes. When it comes to a boil, reduce the flame to low and simmer 3 to 4 minutes.
2. Place the sliced fruit and berries in a serving dish. Pour the hot juice over it. Set aside on the counter or a cool place until gelled, about 1 to [q:1 1/2] hours.
3. Slice into squares or spoon out and serve.