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Yield: 18 cookies

Ingredients (Madeline’s):

• 1/2 C melted butter (1 stick)

• 5 oz (~1/3 C) vegan vanilla yogurt (1 used this one)

• 1/4 C soy milk

• 2 tsp lemon juice

• 1 C sugar

• 2 tsp vanilla

• 1 tsp cinnamon

• 1 chai tea bag, emptied

• 1 C flour

• 3 Tbsp cornstarch

• 1.5 tsp baking powder

• 1/2 tsp salt

Ingredients (Marshmallow):

• 3/4 C aquafava (liquid from 1 can of chickpeas)

• 1 C sugar

• 1 tsp vanilla

• 1 tsp cream of tartar

Method:

1. Cream the melted butter with the yogurt, soy milk, lemon juice, sugar, and vanilla. Add in the cinnamon and emptied chai tea bag. Slowly stir in the flour, cornstarch, baking powder, and salt. Cover and refrigerate for at least 1.5 hours. This is important to get the hump shape on the Madeline’s!

   1. Preheat the oven to 450°F while you prepare the mold. Grease your Madeline pan and scoop 1 Tbsp of batter in each divot. Smooth to cover the entire Madeline shape. Bake for 5 minutes, turn the heat to 350°F, then bake for 4 more minutes.

      

   ^I mean just look at those humps!

2. While cooling, prepare the marshmallow. Boil water in a small pot, and place a heatproof bowl over top with the aquafava and sugar. Whisk until the sugar dissolves in the aquafava, about 6-8 minutes. Pour the aquafava/sugar mixture into a stand mixer with a whisk attachment and add the vanilla and cream of tartar. Whip on high speed for 10 minutes or until stiff peaks are formed.

3. Once Madeline’s are cooled, dip each cookie into the marshmallow and toast!

*Tip: Keep your Madeline trays in the freezer! The cold temperature helps the cookies form their classic humps :-)

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Ingredients (Sticky Toffee Butter Mochi):

• 1/2 C (1 stick) vegan butter

• 1 C brown sugar

• 1/2 C white sugar

• 8 oz dates, chopped

• 13 fl oz (1 can) coconut milk

• 1 tsp salt

• 1 Tbsp vanilla

• 2 tsp baking powder

• 16 oz (1 box Mochiko) sweet white rice flour

Ingredients (Caramel Sauce):

• 1/3 C soy milk

• 1 C brown sugar

• 4 Tbsp vegan butter

• 2 tsp vanilla

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Method:

1. Preheat oven to 350 degrees F. In a small pot on low heat, add vegan butter, brown sugar, white sugar, dates, coconut milk, salt, and vanilla. Continue to stir until the butter and sugars have melted, then use an immersion blender to make the mixture smooth, without clumps of dates. If you do not have an immersion blender, cool slightly then blend in a regular blender, or mash with a potato masher to break down the dates.

2. Pour the date mixture into a mixing bowl, and fold in the sweet white rice flour and baking powder. Pour into a greased and lined loaf pan and bake for 1 hour.

   

3. While baking, make the caramel sauce. Wipe off the same pot you used for the mochi and add the soy milk, brown sugar, butter, and vanilla on medium heat. Whisk continually for 5 minutes, until the sugar has completely melted.

4. Serve the butter mochi with the caramel and vanilla ice cream!

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Yield: 1 dozen cookies

Ingredients:

• 1/2 C vegan honey or agave

• 1.5 C sugar

• 1 Tbsp water

• 2 1/4 C “00” flour

• 1 C finely chopped walnuts or pistachios

• 1 Tbsp crushed fennel seeds

• 1/4 C chopped candied orange peel

• 1/3 C pistachio spread

• 1 tsp cinnamon

• 1 tsp baking soda

Method:

1. Preheat oven to 310 degrees F.

2. In a small pot on medium heat, melt honey, sugar, and water. Cook until foamy and the sugar can spin a thread, will roughly take 10 minutes. Take off the heat and set the caramel aside.

3. In a stand mixer or large bowl, mix the 00 flour, nuts, fennel seeds, orange peel, pistachio spread, cinnamon, and baking soda. Pour the warm caramel mixture into the bowl and stir on low speed.

4. Batter will likely be sticky, so flour your hands. Each cookie should have approximately 2 Tbsp of dough. Work fast before the caramel in the batter cools down and hardens!

5. Bake cookies for 20-23 minutes or until the bottom of the cookies are golden. Enjoy!

*Tip: These cookies are best when fresh out of the oven. Since they have caramel, they get crunchy when they are fully cooled. I typically microwave them for 20 seconds, or dip in my coffee to soften them before eating.

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Ingredients (Crust):

• 8 graham crackers (1 sleeve)

• 1 stick vegan butter, melted

• 60 g sugar

Ingredients (Filling):

• 680 g (~3 cups) vegan cream cheese (I prefer Tofutti)

• 400 g silken tofu (1 block)

• 250 g (1 C) pumpkin puree

• 150 ml (1/2 C) vegan heavy cream (can sub coconut milk)

• 225 g (1 C) sugar

• 40 g (1/3 C) cornstarch

• 2 tsp vanilla extract

• 2 tsp cinnamon

• 1 tsp salt

Method:

1. Preheat oven to 350°F. In a food processor, pulse graham crackers, melted butter, and sugar until it forms a moldable crumb. Press the crust into the bottom of a greased 9-inch springform pan and bake for 10 minutes or until slightly golden. Let cool and begin on the filling.

2. Raise oven temperature to 425°F. Add all filling ingredients to the blender and blend until it is one solid color and texture.

3. Once the crust has cooled slightly, pour in the filling mixture. Bake for 45-55 minutes. Cool in refrigerator for 4+ hours before enjoying!

*Tip* to achieve burnt top, may need to broil at 500°F for 1-2 minutes. Keep an eye on it to avoid burning.

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Ingredients: (Poached Pears)

• 2 qt water

• 1 C coconut water

• 1 cinnamon stick

• 3 cloves

• Splash orange blossom water

• 1/4 C agave

• 1/2 C dried hibiscus flowers

• 4 pears, peeled, halved, and cored

Ingredients: (Granola)

• 2 Tbsp coconut oil

• 1/2 C oats

• 2 Tbsp maple syrup

• Dash of cardamom

• Dash of cinnamon

Method:

1. Bring water to a simmer. Add coconut water, cinnamon stick, cloves, orange blossom water, agave, hibiscus, and pears. Simmer until the pears are soft, about 5-15 minutes.

2. To make stovetop granola, heat coconut oil on a small skillet. Add oats, maple syrup, cardamom, and cinnamon. Mix to combine and cook on low heat for 5 minutes or until oats are golden.

*Optional: serve with whipped cream, ice cream, yogurt, or my tahini miso honey! (pictured)

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Ingredients (Butter Mochi):

• 1 cup mashed ripe banana (about 2 bananas)

• 3 cups glutinous rice flour

• 1 can full-fat coconut milk (shake can before opening)

• 1.5 C coconut sugar

• 2 tsp vanilla extract

• 2 tsp baking powder

• ¼ tsp salt

Ingredients (Strawberry Buttercream):

• 8 oz Vegan Butter (room temperature)

• 1.5 C powdered sugar

• 2 tsp vanilla extract

• 1/4 C non-dairy milk

• 1/2 C freeze dried strawberries

• Amaretto cherries (to top)

Method:

1. Preheat oven to 350°F. Lightly grease an 8x8-inch baking pan and line with parchment paper.

2. In a blender, blend banana and coconut milk. Pour in a large bowl and stir in coconut sugar and vanilla.

3. Add glutinous rice flour, baking powder, and salt. Mix until smooth and lump-free.

4. Pour batter into prepared pan. Tap on the counter to level.

5. Bake for 50–60 minutes, or until the top is golden and the edges pull slightly away from the pan. The center should be set but springy.

6. While baking, prepare buttercream. Whisk together butter, powdered sugar, vanilla, and non-dairy milk. Place strawberries in a blender or food processor and pulse until dust. Add the strawberry dust to the buttercream and stir until combined. Optional: Use a mesh strainer/chinois to remove the strawberry seeds before adding to frosting.

7. Once banana mochi has cooled, cut into 9ths and pipe buttercream on each square. Don’t forget the cherry on top!

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Ingredients:

For Halva:

• 1/2 C tahini

• 3/4 C brown sugar

For Rice Krispies Treats:

• 1 stick butter

• 1 10 oz package of vegan marshmallows

• Dash of cinnamon

• Dash of cardamom

• 4 C Rice Krispies cereal

• 1/2 C chopped pistachios

Method:

1. For the Halva, pour tahini and brown sugar on a small saucepan. On low heat, stir for 10 minutes or until the brown sugar is completely dissolved and the halva is thick. Pour the halva into a bowl and let cool in the fridge while you make the Rice Krispies Treats.

2. In a large pot, melt the butter. To brown the butter, stir on low heat for about 10 minutes until the butter reaches a golden/amber color. Do not let the butter get too dark.

3. Add in the marshmallows, cinnamon, and cardamom. Stir until marshmallows are completely melted.

4. Add in the Rice Krispies and stir. Also add in crumbles of the cooled halva. Make sure to reserve some halva for the topping.

5. In a greased 9x9 pan, press in the Rice Krispies treats. Top with the remaining halva and the chopped pistachios. Enjoy!

Ingredients (Jam):

• 1/2 C blueberries

• 2 Tbsp lemon juice

• 1/4 C sugar

• 1 tsp cinnamon

• 1 tsp corn starch

Ingredients (Dough):

• 1 stick of vegan butter

• 1/3 C brown sugar

• 1/2 C sugar

• 2 tsp vanilla bean paste

• 3 drops almond extract

• 1/4 C crunchy peanut butter

• 1.5 C flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• For cinnamon sugar topping: 2 Tbsp sugar, 1/2 tsp cinnamon

Method:

1. Preheat the oven to 350 F.

2. For the jam, in a small pot on medium heat, add all the jam ingredients. Use a wooden spoon to break up the blueberries and stir. Cook for about 6-8 minutes then set aside to cool.

3. Add a room temperature stick of butter to a mixer with the sugars, vanilla bean paste, almond extract, and peanut butter. Mix until the matter is one consistent texture and color.

4. Slowly add in the flour, then the baking powder, baking soda, and salt.

5. Using the wooden spoon, gently fold in the jam. Do not stir vigorously as this will turn the entire dough purple instead of having the marbled color.

6. Use a cookie scoop to make one dozen dough balls. Make the cinnamon sugar topping in a small bowl and roll each dough ball in it to coat with cinnamon sugar.

7. Bake for 13 minutes or until the edges are golden. Enjoy!

*Yields 4 pancakes

Ingredients:

• 2 Tbsp coconut oil + 1 tsp

• 1 C soy milk

• 1 Tbsp apple cider vinegar

• 1/2 C applesauce

• 1/4 C honey or maple syrup

• 1 scoop protein powder, 30 grams

• 1 tsp baking powder

• 1 tsp baking soda

• 1 C Bob’s Red Mill Gluten Free Baking Flour

• 2 tsp matcha powder

Method:

1. In a mixing bowl, combine melted coconut oil, soy milk, apple cider vinegar, applesauce, and honey. Stir and let sit for 5 minutes until it curdles from the vinegar.

2. Stir again and fold in protein powder, baking powder, baking soda, gluten free flour, and matcha powder.

3. On a medium-high heated cast iron skillet, melt another teaspoon of coconut oil. Add a quarter of the batter per pancake and flip once the edges have bubbled.

4. Depending on the size of your skillet, it may be best to cook one at a time.

5. Top with fresh fruit and drizzled honey or maple syrup!

Ingredients (Scones):

• 1 stick of cold vegan butter, cubed

• 2 C almond flour

• 1 C Bob’s Red Mill Gluten Free Baking Flour

• 2 tsp baking powder

• Dash of salt

• 1/3 C maple syrup

• 1 tsp vanilla paste

• 3 Tbsp chia seeds

• 1/4 C hot water

• 2 Tbsp melted coconut oil (optional)

Ingredients (Glaze):

• 1/2 C powdered sugar

• 1 Tbsp maple syrup

• 1-2 Tbsp non-dairy milk

*Feel free to add ingredients such as blueberries, shredded carrots, a blended packet of chai tea, sprinkles, etc! Let your creativity run wild

Method:

1. Preheat oven to 350 degrees F.

2. Make chia seed egg by soaking chia seeds in 1/4 C hot water in a small bowl or mug for 10 minutes

3. Using the back of a fork, mash the cubed butter, both flours, and salt in a mixing bowl.

4. Once it resembles wet sand, add the maple syrup, vanilla, and chia egg. If the dough seems too dry and does not form together, add a couple tablespoons of melted coconut oil and mix.

5. Form dough together and divide into 2 circular disk-shapes.

6. Place dough on a greased cookie sheet and let chill in the fridge for 5-6 hours or overnight

7. Once chilled, cut each dough disk into 6ths, so 12 scones total. Separate about an inch from each other so they have room to rise when baking.

8. Bake for 20-25 minutes at 350 degrees F.

9. For the glaze, combine powdered sugar, maple syrup, and almond milk until the desired icing consistency is reached.

10. Once scones have cooled for 20 minutes, spoon glaze over each scone and enjoy!