Step 1

Preheat oven to 350 degrees. In a medium sized mixing bowl, sift together the flour, baking powder, baking soda, cocoa powder and salt. Set aside. In a large mixing bowl, or stand mixer, beat together the vegan butter and sugar for about a minute. In small bowl, mix the flax meal and water together to make your flax eggs. Let sit for a minute until they thicken. Then add the flax mixture and the peppermint extract to the sugar and butter. Continue mixing the wet ingredients together until fully combined. Next, mix the almond milk and apple cider vinegar together and let sit for a minute or two, it will start to thicken and curdle making vegan buttermilk. Start adding the dry ingredients and the almond milk mixture to the wet ingredients a little at a time, alternating the dry mixture and the almond milk until everything is fully incorporated. Stir in the chocolate chips, and place scoops of the batter into a muffin tin that is lined with muffin papers. Bake at 350 degrees for 15-20 minutes, or until a toothpick comes out clean.

Step 2

Preheat oven to 400 degrees. Lay the crackers on a baking sheet lined with parchment paper so they are covering the whole pan sheet in a single layer. In a medium microwave safe bowl, add the coconut oil and maple syrup. Microwave for about 30-45 seconds until it is warm and melted. Whisk the coconut oil and maple syrup, then add the peanut butter and whisk until fully combined. Pour the peanut butter mixture over the crackers and smooth out with a spatula so the mixture is completely covering the crackers. Bake at 400 degrees for 7-9 minutes. It will be bubbly. Remove from oven and chill until hardened. About 15-20 minutes. Melt the chocolate in the microwave in 30 second intervals, stirring each time, until melted. Pour over the crackers and toffee and smooth out. Let chocolate harden, you can put it in the fridge to chill. Cut and serve!

Step 3

Make the dough first, in a small bowl, add the warm water and sprinkle the yeast into the water. Sprinkle 1 Tbsp. of sugar on top. Let the yeast sit for about 5 minutes to bloom, it will start to bubble, set aside and wait until it is super bubbly. In the mean time, in a large mixing bowl, add the melted vegan butter the remaining 3 Tbsp. of sugar, and the warm almond milk. Add the salt and stir together. Start adding the flour a little at a time, after you get about a cup of flour in, add the yeast mixture, then another cup of flour, stirring to combine. You can stop at 2 cups of flour, but if it is still sticky keeping adding up to an extra half a cup. Once the dough is no longer sticky, turn out onto a floured surface and knead for about 2-3 minutes. Until it is a nice smooth ball. Spray a bowl with non stick spray and add the dough ball, cover and let rise for about an hour in a warm dry spot. Preheat oven to 350 degrees. Once the dough has risen, roll out on a floured surface to about 1/4 inch thick. Time to put the filling on top, spread room temperature vegan butter, then sprinkle with the brown sugar and cocoa powder. Roll into a log, and cut about 1 1/2-2 inch rolls. Place in prepared baking dish or I like to use a muffin tin to make them nice and round. Let rise for another 10 minutes. Bake at 350 for 15-18 minutes or until golden brown. While the rolls are baking, make the topping, melt the vegan marshmallows and vegan butter in a medium sauce pan until the marshmallows and butter are melted together, you can whisk them together so they combine well. Add the melted marshmallow mix to a stand mixer or large mixing bowl, and beat with the remaining topping ingredients for a few minutes until nice and fluffy. Once the rolls are done, let cool for a minute or town and top with marshmallow topping. Serve!

Step 4

Preheat oven to 350 degrees. In a medium mixing bowl, sift together all the dry ingredients, the flour, baking soda and spices. Set aside. In a large mixing bowl, add the room temperature vegan butter and brown sugar. Mix together until combined. Next make flax eggs by mixing the flax meal and water together in a small bowl. Let thicken for about a minute. Then add to the vegan butter and sugar mixture. Then add the vanilla and molasses and mix together until fully combined. Next, Add the dry ingredients a little at a time to the wet ingredients until everything has been added and is fully incorporated. It will form a nice ball, that shouldn't be sticky. Line a baking sheet with parchment paper and place dough ball on the pan. Press down with your hands into a rectangle that is about an inch thick. It will be about 8x6 or 9x7. Just try to make sure it is an even thickness throughout. Bake for 30 minutes. Let cool for 10 minutes, then cut in half length wise, then into strips that are about 3/4 of an inch to an inch across. It will make 12 to 18 biscottis depending on how thin you cut them. Place back on the baking sheet cut side down and bake for another 10-15 minutes or until firm. Let cool and serve, unless dipping in white chocolate. If you are dipping in white chocolate, melt in the microwave in 30 second intervals. Stirring each time until melted. Dip half the biscotti in the melted chocolate and put sprinkles on if you like!

Step 5

Soak the cashews in water for at least 8 hours, I like to just leave mine over night. When the cashews are ready, drain and place in a blender with the remaining cheese ingredients. Blend on high for a few minutes until it starts to become creamy. You still want a little texture, so stop when it looks like there are no more cashew chunks, but not so creamy that it looks like sauce. This should only take a couple minutes. Pour into a cheesecloth and tighten, tie off and place in a colander over a bowl. Let drain at least three hours, but this can be done overnight as well. When the cheese has drained, you can squeeze a bit of liquid out yourself as well, it should look like a ricotta texture, place in the fridge. When you are ready to serve, preheat the oven to 450 degrees. Place the grapes on a baking sheet and toss evenly with oil and salt. Bake for 7-9 minutes. Slice and toast the baguette while the grapes are roasting. When grapes are ready, they will burst a bit. To assemble, spread cashew ricotta on toast, place a few grapes on top and top that with thyme, serve when ready!

Step 6

Preheat oven to 350 degrees. In a large mixing bowl, mashed the bananas really well.Set aside. In a food processor, add half of the oats, so 1 1/3 C. Process to a pretty fine flour consistency, this should happen pretty quickly. Add the oat flour you made, the rest of the oats that weren't processed, baking powder, baking soda and salt to the bowl with the mashed bananas. Mix together. Add the vanilla, almond butter and agave. Make sure everything is fully combined and mixed well. Stir in the chocolate and cherries. Form large balls, and place on a prepared baking sheet and press down a bit to make cookie shapes. Bake at 350 degrees for 14-16 minutes.

Step 7

Preheat oven to 325. In a large mixing bowl, add the vegan butter and powdered sugar. Stir together. Add the almond milk, vanilla, flour and salt. Stir together until everything is combined evenly. Roll small balls of the dough and place on a prepared baking sheet. Press down in the center with your thumb or spoon. Fill the indentation with about 1/2-1 tsp of jam. Bake at 325 for 13-15 minutes. Let cool, then top with powdered sugar!

Step 8

In a large pot, heat the olive oil, and add the carrot. Sweat the carrot for a few minutes then add the onion, corn and garlic. Cook for a few minutes, then add the veggie beef. Using a spoon or smasher, smash the veggie beef and start to brown. Add the TVP, tomato paste and vegetable broth to the pot. Stir together. The TVP will start to absorb the liquid. Add the ale and whiskey, then the thyme. Reduce down for about 15 minutes, the filling will thicken up. Add salt and pepper to taste. Set aside while you make the potatoes.

Step 9

Peel and chop the potatoes. Boil until soft. Mash with the vegan butter and garlic. Salt to taste. Preheat oven to 375. In a large baking dish, scoop the filling into the bottom and smooth out. Scoop the potatoes on top and smooth out. Scrap with a fork to create texture. Bake at 375 for about 30 minutes. You can broil for a few minutes as well if you want to brown the top more.