Whole Wheat Pancakes

1 cup non-dairy milk
2 tbsp lemon juice
1 cup whole-wheat flour
2 tbsp brown sugar
1 tbsp chia seed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tbsp vegetable oil

Combine milk with lemon juice in a medium bowl and set aside for 5 minutes. In a large mixing bowl, whisk or sift together the flour, sugar, chia seed, baking powder, baking soda, and salt. Pour the oil into the milk, then pour the dry mix into the wet and whisk until combined.

Heat a large skillet over medium heat. When hot, coat with a thin layer of vegetable oil. Pour batter in 1/4 cup amounts and cook ~2 minutes, until bubbles appear on the surface. Flip with a spatula, and cook for another ~90 seconds until browned on the other side. Makes 8 pancakes.

Gingerbread Cookies

3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tbsp ground ginger
1 1/2 tsp cinnamon
1/4 teaspoon ground cloves
1/2 tsp salt
3/4 cup packed brown sugar
1/4 cup cane sugar
1/2 cup non-dairy margarine
1/2 cup molasses
1/4 cup warm water
1 tsp vanilla

Preheat oven to 350°F and line baking sheets with parchment paper. In a medium bowl, sift or whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the brown sugar and margarine. Beat in the molasses, water, and vanilla, then add the dry mix to the wet and mix until a stiff dough forms. Transfer the dough to a sheet of wax paper, flatten into a disk, and place in a large ziploc bag. Refrigerate the dough for 2 hours (or overnight), then roll out to around 1/8" thick. Cut out the cookies with a cookie cutter and bake for 10-12 minutes. Let cool before decorating.

Crockpot Red Lentil and Squash Curry

1 3/4 cups dried red lentils
6 cups vegetable broth
1 15 oz. can coconut milk
2 large carrots, diced
1 acorn or delicata squash, diced
1 cup frozen green peas
2 tbsp ground ginger
1 tbsp minced garlic
1 tbsp dried minced onion
1 1/2 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
3/4 tsp garam masala
1/2 tsp cayenne pepper
1 tbsp lemon juice
1 1/2 tsp salt

Add all of the ingredients except for the lemon juice and salt to a slow cooker. Cook for 8 hours on low. When finished, stir in the lemon juice and salt. Add additional salt if needed.

Pumpkin Pie Spice

2 tbsp ground cinnamon
1 1/2 tbsp ground ginger
1 tbsp freshly ground nutmeg
1 tsp allspice berries
1/2 tsp black peppercorns
10 whole cloves

Combine all of the ingredients in a spice grinder and process until fine. Store in an airtight container.

Curried Lentils with Vegetables

1 1/4 cup green lentils
2 tsp cumin seed
1 1/2 tsp coriander seed
1 tsp mustard seed
1/2 tsp fennel seed
1/2 tsp fenugreek seed
1/4 tsp black peppercorns
1/2 tsp ground ginger
1/4 tsp turmeric
1 tsp mild paprika
1/4 tsp red pepper
2 tbsp vegetable oil
1 tbsp minced ginger
1/2 tbsp minced garlic
1/2 tsp dried minced onion
1 tbsp tomato paste
3 cups water
3 medium carrots, diced
2 bell peppers, diced
1 small potato, cubed
juice from 1/2 lemon
1 1/4 tsp salt

 Rinse and pick over the lentils, then set aside. In a dry pan, toast the cumin, coriander, mustard, fennel, fenugreek, and peppercorns until fragrant. Add to a spice grinder along with the dried ginger, turmeric, paprika, and red pepper, then grind until fine. Heat the oil in a large pot over medium-low heat and add the garlic, ginger, onion, and spice mixture, stirring frequently. Cook for a minute and add the tomato paste, then cook for another minute. Add the lentils and stir until coated, then add the water followed by the carrots, peppers, and potato. Raise the heat to bring the mixture to a boil, then cover and lower to a simmer and cook for 45 minutes. Add the lemon juice and salt and cook for another 2 minutes. Add additional salt to taste.

Steak Seasoning

2 tbsp mild paprika
1 tbsp black peppercorns
1 tbsp coriander seed
1 tbsp dill seed
1 tsp mustard seed
1 tsp salt
1/2 tbsp dried minced onion
1 tsp granulated garlic
1/2 tsp ground red pepper

Grind together the paprika, peppercorns, coriander, dill, mustard, and salt in a spice grinder. Mix in the minced onion, garlic, and red pepper and store in an airtight container.

Fudgey Cocoa Brownies

1 tbsp chia seed + 3 tbsp warm water
1 cup all-purpose flour
1/2 + 2 tbsp cup unsweetened cocoa
1/4 tsp baking powder
1/2 tsp salt
1 cup + 2 tbsp cane sugar
1/2 cup almond milk
1/4 cup coconut oil
1/4 cup non-dairy margarine, melted
1/2 tsp vanilla

Preheat oven to 350F and line an 8x8 baking pan with parchment paper.

In a medium bowl, sift or whisk together the flour, cocoa, baking powder, and salt, then set aside. In a clean spice grinder, grind the chia seed and add to a small bowl along with the warm water. Stir to combine and let sit for 5 minutes. While the chia mixture sits, add the sugar, non-dairy milk, coconut oil, margarine, and vanilla to a large bowl and beat together until combined. Stir in the chia mixture until completely incorporated. Fold the dry ingredients into the wet, then pour the batter into the baking pan. Bake for 40 minutes. Allow the brownies to cool for at least 10 minutes before cutting into bars.