1. Combine ingredients in a blender.
2. Optional: add your favorite toppings.
3. Enjoy!

1. Preheat oven to 350°F.
2. Add 3 slices of Ezekiel 4:9 Sprouted Whole Grain Bread into a food processor, along with 1 Tbsp fresh sage, 1 tsp of minced garlic, [q:1/2] tsp salt, and [q:1/2] tsp pepper. Pulse until breadcrumbs form. Add 1 tsp of olive oil and pulse to combine. Set aside until it is time to assemble.
3. Add 1 Tbsp olive oil to a sauté pan. Sauté [q:3/4] cup sliced shallots until translucent, then add 2 tsp of minced garlic and cook for an additional 2 to 3 minutes. Set aside.
4. In the meantime, drain 1 cup of soaked cashews and add to a blender with 1 cup water, [q:1/2] tsp dried sage, [q:1/4] tsp nutmeg, 1 Tbsp fresh thyme, 1 Tbsp fresh rosemary, 2 Tbsp nutritional yeast, 1 tsp salt, and 1 tsp pepper. Blend until smooth. Mix in the sautéed garlic and shallots. Set cashew cream aside.
5. Add the shaved brussels sprouts and chopped kale to a large bowl and mix in cashew cream. Add to a casserole dish. Top with the garlicky Ezekiel 4:9 breadcrumbs.
6. Bake in the oven at 350 for 35 minutes. Optional: set under the broiler for 1 to 2 minutes to get the breadcrumbs on top crispy and golden brown.

1. Preheat oven to 350°.
2. In a large mixing bowl, combine oats, almonds, cocoa powder, baking powder, and salt.
3. In a medium mixing bowl, whisk together milk, eggs, honey, melted coconut oil, and vanilla extract. Add milk mixture to oat mixture and combine well.
4. Stir in cherries and chocolate chips. Transfer mixture to an 8 by 10-inch baking dish greased with coconut oil.
5. Bake for 40 minutes. Remove from oven and allow to cool for 5 minutes. Serve drizzled with additional honey.

Make the Crust

1. Line an 8-inch round tart pan with a removable bottom with unbleached parchment paper (it’s okay if paper comes slightly over edge of pan).
2. In a food processor, combine the 3 cups of the almond flour, the shredded coconut, the 1 cup of maple syrup, the almond butter, cinnamon, and salt. Pulse until dough comes together and forms a ball. Press dough over bottom and up sides of prepared tart pan.
3. Refrigerate while you prepare filling.

Make the Filling

1. Wipe food processor bowl and blade clean. Place dates, coconut oil, vanilla, and salt in food processor. With food processor running, slowly pour in the [q:1/2] cup of warm water (you may not need to use it all) until mixture is very smooth and caramel-like. Transfer date caramel to large bowl.
2. Add the 1 cup of the almond flour, the chopped pecans, the [q:1/4] cup of maple syrup, and the pumpkin pie spice to bowl with date caramel. Stir with a wooden spoon until well combined, with no visible almond flour (filling will be stiff; if you have a stand mixer with the paddle attachment, it will make this part easier).

Make the Pie

1. Scrape filling into chilled crust. Use a lightly greased spatula or your fingers to smooth filling out evenly to edges of pan.
2. In a medium bowl, toss pecan halves with remaining 1 tablespoon maple syrup until well coated. Press pecans into top of filling. Refrigerate pie for 1 hour or freeze for 30 minutes before serving.

1. Roasted Squash

   1. Preheat oven to 400 degrees.
   2. On a baking pan, spread out sliced acorn squash. Sprinkle on top the shallot, rosemary, garlic, pepper, salt and olive oil.
   3. Bake for 30 minutes at 400 degrees.

2. Vegan Ricotta

   1. In a blender, place cashews, lemon zest, nutritional yeast, apple cider vinegar, sea salt, pepper, roasted garlic and water. Blend until made into a paste.

3. To Serve

   1. Fork split your Food For Life Ezekiel 4:9 English Muffin and toast it.
   2. Spread vegan ricotta onto one half of the English muffin. Place roasted squash on top of ricotta.
   3. Repeat for each English muffin.

1. Prepare potatoes: Preheat oven to 450° and line a rimmed sheet pan with unbleached parchment paper.
2. On prepared baking sheet, toss potatoes with ghee, salt, paprika, sumac, and garlic. Roast, tossing occasionally, until tender and browned, about 25 minutes.
3. While potatoes roast, prepare dressing: In a small bowl, whisk together dressing ingredients until well combined and emulsified. If dressing is too thick to drizzle, add up to 1 tablespoon of water. Serve sweet potatoes drizzled with tahini dressing and garnished with cilantro.

1. Preheat oven to 375°.
2. Toss onion, carrots, and apple with oil. Spread mixture in a single layer and roast for 15 to 20 minutes, or until apples and onion begin to turn golden.
3. Remove mixture from baking sheet and place in a large stockpot. Add broth and bring to a boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.
4. Toast cumin seeds in a small, dry skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind seeds in a spice mill.
5. Remove soup from heat. Puree in batches in a blender until smooth. Return to same stockpot. Whisk in lemon juice and allspice. Season with salt, pepper, and cumin to taste.
6. Place yogurt in a small dish so guests can spoon some over soup.

1. Preheat oven to 375°.
2. Toss carrot strips with 1 tablespoon of the oil. Transfer to a baking pan and roast for 25 minutes, or until carrots are tender and lightly browned in certain places, turning halfway through.
3. Heat remaining 1 tablespoon of oil in a large pot set over medium heat. Add onion and sauté for 4 minutes. Add ginger, roasted carrots, broth, and salt to taste. Bring mixture to a boil, reduce heat to medium, and cover pot. Cook for 20 minutes. Remove from heat and let cool slightly.
4. Transfer carrot mixture to a blender and blend on high until smooth. Serve garnished with fresh thyme, if desired.

1. Preheat the broiler.
2. Place English muffins on a baking sheet, cut-sides up. Divide peanut butter between them, then sprinkle evenly with chocolate. Top with marshmallows, pressing down on them slightly.
3. Broil until chocolate is melted and marshmallows are browned.