Step 1

Plug in your waffle iron and begin to heat up. In a large bowl, smash your banana. In a small bowl, mix the flax and water to create a flax egg, set aside to thicken for a minute. Add the flax egg to the banana, along with the maple syrup or coconut sugar and stir together. In a food processor, add the oats, and process for a few minutes until very fine, and flour like. Pour oats into the large bowl with the banana mixture. Add the pecans to the food processor, and process down really fine as well, it doesn't have to be as fine as the oats. Add pecans to the large bowl with the oats and banana mixture. Add the remaining ingredients, the baking powder, cinnamon, salt, vanilla, almond milk and melted coconut oil. Stir all together until fully combined. Spray your heated waffle iron, scoop a good amount of mixture into the center of the waffle iron and cook according to your waffle irons instructions. Repeat until all the waffles you want are made. Serve immediately, with maple syrup!

Step 2

Soak raw cashews for at least 4 hours up to overnight. In a blender, add soaked cashews, vegetable broth, nutritional yeast, spices and lime juice. Blend on high until nice and creamy, this will take a few minutes. In a skillet, add the black beans, tomatoes, and a few dashes of hot sauce. Cook on medium high, and once the cheese sauce is ready, stir into the skillet with the black beans and tomatoes. Cook all together for 5-10 minutes on low heat until piping hot and creamy. Stirring every minute or so. Taste and adjust flavor to your liking, you can add more hot sauce or chili powder if you want it hotter, more lime for acid, and more salt if you need it! Top with cilantro and green onions and serve with tortilla chips!

Step 3

Make the syrup first. In a small sauce pan, add all the ingredients except the cinnamon stick and bring to a simmer. Add the cinnamon stick and continue to simmer until it reaches 225 degrees(use a candy thermometer to check) Once syrup reaches the right temperature, remove from the heat and take out the cinnamon stick. Set aside to cool. Peel and then chop apples into very small pieces. Place in a sauce pan with the 1/4 cup of sugar. Cook down until softened, and liquid begins to thicken, this will take about 10 minutes. Preheat oven to 350 degrees. Add the cooked apples to a bowl, and add the remaining filling ingredients: the finely chopped nuts and the spices, and stir together. Melt the vegan butter in the microwave for about 30-45 seconds. In a 9x13 in. baking dish, start to layer the phyllo dough. Lay one sheet down and brush with melted vegan butter, repeat this until you have 8 sheets put together. Pour half of the filling on top and smooth out. Repeat with 8 more sheets, then the remaining filling, then 8 more sheets. Score the dough, slice 4 even slices lengthwise, then slice diagonally across to create diamonds. Bake at 350 degrees for 20 minutes, lower the temperature to 300 degrees, and bake another 15-20 minutes or until golden brown. Remove from the oven, cut fully where the scores were made and pour the cooled syrup over while it is still hot. Let cool for at least 4 hours. Enjoy!

Step 4

Preheat oven to 350 degrees. Make the coconut bacon first, stir all the ingredients together in a bowl until the coconut is completely coated in the liquid smoke, maple syrup and soy sauce. Pour onto a prepared baking sheet and smooth out to a single layer. Bake at 350 degrees for 10-15 minutes until it is nice and crispy. While the coconut is baking, make the dressing. Place all the ingredients into a blender and blend until smooth, it will take a few minutes. You can add more or less garlic depending on your preference, and I would start with 1/2 Cup of water, and add more depending on how thin you want it. Once the coconut bacon is done, and the dressing is ready, toss together the lettuce, bacon, tomatoes and dressing. Enjoy!

Step 5

Preheat oven to 350 degrees. In a food processor, process the pistachios to a flour consistency, it will take a few minutes. Pour the 1/3 C. of pistachio "flour" into a medium sized mixing bowl, add the all purpose flour, sugar, baking powder, baking soda and salt. Stir to combine. Make a flax egg by mixing the flax meal and water together and let sit for a minute to thicken. Add melted vegan butter, flax egg, almond milk, vanilla and orange zest, to the dry ingredients and stir until fully combined. Spray your donut pan with non stick spray and fill your donut pan with batter. Bake at 350 for 6-8 minutes for mini and 10-15 minutes for large. While the donuts cool, make the glaze, whisk together the powdered sugar and juice. When the donuts have cooled completely, dip into glaze and top with chopped pistachios. Enjoy!

Step 6

Cut the tofu into squares about 1/8 inch thick. Sprinkle tofu with salt and press between 2 paper towels. Let sit for about 15 minutes. Preheat oven to 450 degrees, and lay tofu in a single layer on a baking sheet that has been sprayed with non stick spray. Bake tofu for 30-40 until it is brown and crispy. While the tofu is baking, in a large soup pot, heat coconut oil on medium heat. Add the garlic, ginger and shallot. Stir and cook for about 2 minutes until the shallot starts to get translucent. Add the curry paste and stir. Add the broth, water, coconut cream, soy sauce, agave, and rice wine vinegar. Bring to a boil, then reduce heat to low. Stir and cook for about 20-30 minutes to develop flavor, stirring every few minutes and tasting to adjust seasoning, you can always add more soy sauce for salt and agave for sweetness. Add the lime juice and noodles. Finish cooking for as long as the noodles need to cook according to the directions. Once the tofu is done, serve the soup with the tofu on top! Garnish with cilantro, green onions and more limes!

Step 7

Make the caramelized onions, in a large cast iron skillet, heat the olive oil on high. Add the thinly sliced onion, and reduce to medium high heat. Saute onions for a few minutes until they begin to brown, stirring every few minutes. Reduce heat to low, and add the salt and agave. Cook onions until they are a nice caramel color, this will take about 10 minutes or so. Turn off heat and set aside. In a small bowl, add the warm water, yeast and sugar. Let sit for 5-10 minutes until it blooms, it will look bubbly on top. In a large mixing bowl, add 1 Cup of flour and the salt, stir. Once the yeast is ready, stir it into the flour, continue adding flour and stirring one cup at a time until you have added all 4 1/2 Cups. Stir in the onions (reserve a few for the top), rosemary and 1 Tbsp. olive oil. At this point, you may want to mix a little with your hands, but you really don't need to knead. Spray a bowl with non stick spray and place dough ball into bowl. Cover and let rise for 1 hour. Once dough has risen, in the same cast iron pan you used for the onions, spray with a little more non stick spray and place dough into the cast iron skillet, press out to fill the skillet. Preheat oven to 400 degrees, and let the dough rise for another 20-30 minutes. Bake at 400 degrees for 25-30 minutes. Half way through the baking process, brush the top with the remaining olive oil, top with a few reserved onions and sprinkle with a little rosemary! Serve!

Step 8

Preheat oven to 350. Make the coconut bacon first, in a small bowl, whisk together the liquid smoke, maple syrup and soy sauce. Add the coconut and toss to coat. Once fully coated, spread evenly on a baking sheet lined with parchment paper and bake at 350 degrees for 12-15 minutes. It will get crispy. While the coconut bacon is baking, make the scone dough. Add all the dry ingredients to a large mixing bowl and whisk together. Add the cold vegan butter in chunks and cut into dry mixture with a pastry cutter or fork until the vegan butter is in pea sized chunks. Stir in the chopped pecans. Next, mix together the flax and water to make a flax egg. Let thicken for a minute, then add to the dry mixture along with the coconut cream. Stir, and then finish by kneading together for a minute until everything is fully combined. Turn dough out on to floured surface, and pat out into a large disk, about an inch or so thick. Cut into 8 triangles, I like to use a pizza cutter. Once coconut bacon is done, place the scones onto a baking sheet lined with parchment paper and bake at 350 for 20-25 minutes. While the scones are baking, make the icing, just whisk all the ingredients together in a medium sized bowl. Once the scones are done, let them cool a bit, then dip them in icing, and top with coconut bacon. And you are done! Great Job!

Step 9

Use the same method for either flavor, in a medium sauce pan, heat the juice, sweetener and agar agar on medium high. Bring to a simmer, and simmer for about 3-5 minutes, whisking constantly until the agar and sweetener dissolve. Take off the heat and whisk in the wine. Pour into silicone molds or a plastic container if you want square gummies. Chill for at least 30 minutes to over night. Serve!