vegetarian

1. Mix dry ingredients together in bowl and set aside.
2. Combine Edensoy, vinegar, and olive oil in a separate bowl and allow to sit for 10 minutes to create a soy buttermilk.
3. Add water and whisk wet ingredients in with dry. Fold in apple sauce.
4. Oil pancake griddle or cast iron skillet and ladle [q:1/3] to [q:1/2] cup batter for each pancake. Cook until golden on bottom, flip over, and cook until batter is no longer wet.
5. Serve with pure maple syrup, sliced fresh strawberries, or Eden Apple Strawberry Sauce.

1. In a blender or food processor, combine all the ingredients, except the chia seeds; process until the mixture reaches a smooth consistency. Transfer to a bowl and mix in the chia seeds. Cover the bowl with a plate or lid and refrigerate for at least 20 minutes.
2. When ready to use, divide the gel into small ziplock plastic bags or reusable gel containers.
3. This gel will keep for up to 3 days in the refrigerator, but it is best when consumed fresh.

Prepare the Dough

1. In a coffee or spice grinder, grind the flaxseeds to a fine powder. Transfer to a food processor and blend with the almonds until a flour like consistency is formed.
2. Add the agave and process into a workable dough, adding a touch of water, if needed.
3. Remove the dough and place between 2 large sheets of parchment paper. Using a rolling pin or your hands, flatten into a large square. Peel off the top layer of paper and set the dough aside.

Make the Filling

1. In a clean food processor, puree the figs, water, cinnamon, cardamom and salt into a thick paste. Spread the mixture evenly over your dough and sprinkle with raisins and chopped nuts, if desired.

Make the Rolls

1. Next, roll the dough into a tight cylinder, as if you were making sushi, using the parchment paper as the mat.
2. Place your roll in the freezer to set for about half an hour, then remove and cut into 12 equal pieces.
3. Store the rolls in a glass container in the freezer. They will keep for up to 2 weeks.

To Make Flatbreads

1. In a medium bowl, combine flour and water and mix until mixture has a dough-like texture. It will be sticky.
2. With floured hands, split dough into 4 equal parts and place on a well-floured surface, sprinkling additional flour on top of each piece of dough. With a rolling pin, roll out each piece into a flat disk. Add more flour to surface if needed to keep it from sticking. The dough should be about N-inch thick. The shape does not need to be perfect.
3. Preheat oven to 350°.
4. Heat a medium skillet over medium heat and add about [q:1/2] teaspoon of the oil. Add first flatbread and cook for 3 to 4 minutes per side, until lightly toasted and dough is cooked through. Cook remaining flatbreads, adding [q:1/2] teaspoon of oil to skillet each time. (You can make flatbreads ahead of time; they will keep for a few days in the fridge and 1 month in the freezer. Layer them between sheets of wax or parchment paper if you freeze them.)

To Assemble Pizzas

1. Place flatbreads on a baking sheet.
2. Add 1 to 2 tablespoons of pizza sauce to each. Top with mozzarella, tomatoes, basil, and a sprinkle of oregano and red pepper flakes.
3. Bake for 8 minutes and serve warm.

1. In a high-speed blender, combine all ingredients. Blend on High until smooth and creamy.
2. Chill soup in the refrigerator for at least 2 hours. Serve chilled.

Green Goddess Dipping Sauce

1. Add soaked cashews and 1 cup water to a blender and blend to create a cashew cream.
2. Add fresh herbs (saving 1 tbs fresh parsley for the herb oil), lime juice, avocado, salt and pepper then blend again.
3. Set aside to chill while you make the sandwich.

Grilled Cheese Sandwich

1. In a small bowl, mix [q:1/3] cup olive oil with 1 clove of minced garlic, 1 tbsp chopped fresh parsley, 1 tbsp vegan parmesan, and [q:1/4] tsp of sea salt and pepper. Set garlic-herb mixture aside.
2. Chop and lightly sauté red onion and spinach in 2 Tbsp olive oil until wilted. Add 2 tbs vegan parmesan and the marinated artichokes. Mix, then season with salt and pepper. Set aside in small bowl for easy assembly.
3. Add 1 tsp olive oil to pan over medium heat. Brush garlic herb mixture on both slices of bread.
4. Place bread garlic-herb side down into pan and assemble the sandwich with spinach and artichoke mixture, jalapeño slices, and vegan cheeses. Add top piece of bread, garlic-herb side facing outward.
5. Toast on one side until golden brown, then flip and toast until cheese is melted and the other side is golden brown and crispy.

Serving

1. Slice grilled cheese and stack on plate, serve dipping sauce on the side. Enjoy!

1. Line an 8 x 8–inch (20 x 20–cm) baking pan with foil. Set aside.
2. Add the almond butter, brown rice syrup and salt to a sauce pot. Warm over medium heat, until the almond butter is melted into a thick, smooth texture. Turn off the heat.
3. Add the rice cereal and stir, until everything is coated in the almond butter mixture. Add the chocolate chips and mix one more time to fully combine.
4. Transfer the almond butter mixture to the prepared baking tin. Press it evenly into the bottom and sides of the pan. Pack down the mixture firmly so that it sticks together.
5. Place in the fridge for at least 30 minutes to firm up before cutting into 16 bars.
6. Keep this stored in the fridge or at room temperature for up to 5 days

1. Preheat your oven to 425°F (220°C, or gas mark 7) with a rack positioned in the middle of the oven. Lightly grease a 9 x 13–inch (23 x 33–cm) casserole dish.
2. Add the gnocchi, zucchini, tomatoes, onion and pine nuts to the casserole dish. Drizzle the olive oil over the top and add [q:1/4] cup (65 g) of the pesto. Use a spoon to mix the veggies and gnocchi well in the oil and pesto. Spread the mixture evenly across the dish.
3. Place the baking dish in the middle of the oven. Bake for 20 minutes, until the tomatoes are bursting and the gnocchi exposed at the top are slightly crispy.
4. Stir in the remaining [q:1/4] cup (65 g) of pesto and serve immediately, topped with fresh basil.

1. Place all vegetables, apple, sauerkraut and mint in a large mixing bowl.
2. Combine dressing ingredients in a small bowl and whisk. Pour over the vegetables and toss.
3. The salad is now ready to eat, but the flavor is better if the salad is allowed to sit for about an hour so the flavors blend.

1. Add walnuts to a blender and pulse until powdery.
2. Add coconut milk, vanilla extract, cinnamon, salt, and stevia to blender and process until smooth. Add shredded carrot and pulse a couple times until finely chopped.
3. Add ice cubes and pulse until thick and creamy, tamping down as necessary.
4. Pour into a glass and serve immediately.