These granola bars are a great quick breakfast or just a sweet snack! Plus they're gluten free! I make these almost every weekend to have as a quick, healthy breakfast. Most ingredients can be found in bulk and are relatively inexpensive. ​

This cake is the perfect moist-ness and is topped with a frosting based off of one of our favorite vegan frosting recipes: The Chicago Diner! However, we made this gluten free by using rice flour.

Ingredients:
1/3 cup vegan margarine
1/3 coconut oil
2/3 sugar or sugar substitute (I used a product called Swerve for the above cake)
Vegan egg substitute to equal three eggs (we like Vegg, but you can also make flax eggs)
5 tsp vanilla
2 cups rice flour
1 tsp white vinegar
1 cup plant based milk

Process:
Cream margarine and coconut oil in a mixer or by hand. Add sugar, egg substitute and vanilla and mix thoroughly. Mix all the dry ingredients well in a bowl. Add to the wet ingredients slowly and mix well. Add the plant based milk and continue to mix until fully mixed in. Heat oven to 350 degrees and bake for 55 minutes or until a toothpick comes out with no batter sticking to it.

Ingredients:
​1 cup plant based milk
1/2 cup rice flour
1.5 cups vegetable shortening
1 2/3 sugar or sugar substitute (I used Swerve confection sugar)
2 cups vegan margarine
2 tbsp vanilla extract

Heat the plant based milk in a pot. Add the rice flour and mix until thickened. This happens within 3 - 4 minutes so keep mixing so it doesn't burn. Make sure the mixture is smooth and remove from heat to cool. Mix the shortening and sugar until light and fluffy and then add the margarine and continue to mix until combined with the shortening mix. Add the cooled rice flour mix and mix for about 5 minutes until light and fluffy. 

Who doesn't love chocolate chip cookies? This classic cookie dish is made gluten-free by using rice flour.

Ingredients
​2/3 cup coconut oil
1 cup brown sugar
​1/2 cup plant based milk
2 tsp vanilla
2 cups rice flour
2/3 cups almonds, grounded
1 tsp baking soda
1 tsp baking powder
1 cup walnuts, chopped
1 cup vegan chocolate chips 

Pre-heat oven to 350 degrees. Mix coconut oil with brown sugar. Add vanilla and plant based milk. Add baking soda and baking powder with rice flour, and blend with coconut oil/brown sugar mix. Add chocolate chips and walnuts. Using a tablespoon, make small round disks, about 32 or so and bake at 350 for about 20 minutes. Remove from oven and let cool on the cookie pan before removing with spatula or else the bottom may stick to the cooking pan and the cookie will break

This recipe is a savory take on one of our first recipes (Breakfast Crepes). The crepe portion of the recipe is very similar to our sweet crepes recipe, only omitting the sugar. The best part of this recipe is definitely the artichoke cream sauce, which is so flavorful! It really compliments the mushroom and spinach filling

Ingredients :

• 7 cups vegetable broth
• 2 cups of lentils
• 1 medium yellow onion, chopped
• 4 - 5 cloves of garlic, chopped
• 2 bay leaves
• 2 sprigs of thyme or about 1 tbsp dry
• 2  lb bag of potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 8 oz bag of frozen corn and/or peas
• 1/2 cup plant based milk
• 4 - 5 large carrots, chopped
• 5 - 6 stalks of celery, chopped
• 1/4 cup red wine
• 3 oz. plant based margarine
• 8 oz pkg of mushrooms
• 1/4 cup red wine

Directions

1. Pre-heat oven to 400 degrees
2. Heat the oil and sauté the carrots, celery and onions until translucent.
3. Add the garlic and sauté another couple of minutes.
4. Add the mushrooms and red wine and sauté another couple of minutes.
5. Add the corn and/or peas, vegetable broth and lentils and bring to a boil. Add your bay leaves and thyme.
6. Let this come to a boil and then simmer for about 40 minutes or until the lentils are soft and the broth has been absorbed. Meanwhile, boil the potatoes until fork tender about 20 minutes. 
7. Strain and put in a bowl where you will add the margarine and plant based milk and mash.

Assemble

1. Use an olive oil spray on a large pan.
2. Put the lentil mixture in the pan and top with the mashed potatoes.
3. Bake for about an hour or until the potatoes are browned.

Note: If you would like to speed the process up a bit, you could bake for a lesser amount of time and then put the broiler on for about 4 - 5 minutes to brown the potatoes lightly.

Makes 3 sandwiches 
Ingredients

• 1/2 package tempeh 
• 3 slices of tomato 
• 3 slices of lettuce 
• 6 slices of wheat bread 
• 1/4 cup Just Mayo 
• 1 clove garlic 

Marinade: 

• 1/8 cup soy sauce 
• 2 tsp maple syrup 
• 1/2 tsp liquid smoke 

Directions

1. Cut tempeh into thin strips. Steam tempeh strips for ten minutes. 
2. While steaming, mix marinade ingredients. Once tempeh has been steamed, soak in marinade for at least an hour up to 12 hours. 
3. Once tempeh has been marinated, grill the slices until brown on both sides. Toast slices of bread. To make garlic aioli, mix Just Mayo with garlic and then spread on a slice of the toast.
4. Put three slices of tempeh, a slice of tomato, a slice of lettuce, and a slice of avocado.
5. Repeat with two more sandwiches. 

Seitan

Ingredients
2 1/2 cups vital wheat gluten 
1 cup nutritional yeast 
1 tsp cumin 
1 tbsp garlic powder 
1 tbsp onion powder
1 teaspoon smoked paprika 
1 1/2 tsp sage 
1 1/2 cups vegetable broth 
1/2 cup water 
1/4 cup ketchup 
2 tbsp soy sauce 
2 tbsp olive oil
Seitan Filling (see below)
Mushroom Gravy (see below)

Directions

1. Preheat oven to 325 degrees F
2. Mix all the dry ingredients in a large bowl and mix with a fork. In a second bowl combine the wet ingredients and mix well. 
3. Make a bowl out of the dry ingredients and pour the wet ingredients in slowly while stirring to combine. When mixed well, knead the dough for several minutes. 
4. Spread the dough out into a long rectangle. Pour Seitan Filling in a line along the long axis. 
5. Roll the dough into a tube, being careful to cover all the filling.. Wrap in aluminum foil. 
6. Place dough on the oven rack, turning once halfway through baking. 
7. When finished, take out the over and let cool. Once cooled, slice the dough into thick chunks (about 1/2 inch). Top with Mushroom Gravy to serve.

Seitan Filling 
Ingredients

• 4 oz of mushrooms. chopped
• 1 inch of white part of leek, chopped
• 4 oz brown rice cooked in vegetable broth 1 large clove of garlic
• 1/2 cup walnuts chopped
• 1/2 tbspn soy sauce
• 1 tsp sage
• 1/2 tsp thyme
• 1/2 tsp pepper
• pinch of pink himalayan salt
• 1 tbsp olive oil
• 1 tbsp white wine 

Directions

1. Heat up the olive oil and sauté the leek until translucent.
2. Add the garlic and cook a minute or so.
3. Add the mushrooms and cook a few more minutes.
4. Add the white wine and sauté a few minutes more then add the walnuts, soy sauce, rice and spices.
5. Cook for about 5 more minutes. 

Mushroom Gravy 
Ingredients

• 2 oz of mushrooms, chopped
• 2 oz of mushrooms, sliced
• 1 inch of white part of leek chopped
• 1 large clove of garlic
• 1/4 - 1/2 cup of vegetable broth
• 1/2 cup of plant based milk
• 2 tbsp of flour
• 1 tblsp sage
• t tblsp thyme
• 1/2 tblsp rosemary chopped fine
• 1 tblsp olive oil
• Splash of white wine
• Salt and pepper to taste 

Direction

1. In the same pan that you made the seitan filling, heat the olive oil until hot.
2. Sauté the leek and garlic until fragrant.
3. Add the chopped mushrooms and continue to sauté.
4. Add a splash of white wine and continue to sauté.
5. Add all of your spices and continue to sauté for a few more minutes.
6. Mix the flour with the plant based milk and try to eliminate the lumps.
7. Add the mixture to the pan and continue to saute. The mix should begin to thicken.
8. Add as much of the vegetable broth to get to a gravy consistency that you are satisfied with. Some people like it thinner or thicker than others.
9. Continue to cook for about 5 to 10 minutes. 

​Makes about 1.5 cups
Ingredients

• 1.5 cup of cashews
• 1 cup water
• 2/3 cup nutritional yeast
• 1/2 tbsp chipotle pepper (from a can) plus a little of the sauce it comes in
• 1 tsp ground cumin
• 1/2 tsp garlic, minced
• 1/2 tomato, chopped
• 1/2 tsp onion powder
• 1 tsp ground tumeric
• 1/2 tsp lemon juice
• 1/2 tsp Dijon mustard

Directions
Blend water and cashews in a blender. Heat the water and cashews up in a microwave for about 1 - 2 minutes. Add the rest of the ingredients and blend on high. Add more or less chipotle pepper sauce based on how spicy you like your cheez.