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.

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.

Spiced Zucchini Bread

1 cup shredded zucchini

3/4 cup + 2 tbsp cane sugar

1/2 cup vegetable oil
1 tsp vanilla

1 chia, flax, or starch-based egg replacer

1 1/2 cup flour
1 tsp ground cinnamon
1/2 tsp ground ginger
10 grinds black pepper
1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup pecans

Preheat the oven to 350F.

In a large bowl, mix together the zucchini, sugar, oil, vanilla, and egg replacer. In a separate bowl, sift or whisk together the remaining dry ingredients except for the pecans. Fold the dry ingredients into the wet, then fold in the pecans. Pour the mixture into an oiled pyrex loaf pan. Bake for 60-65 minutes.

Oat Flour Cookies

1 3/4 cups rolled oats
1/4 cup dried unsweetened coconut
1 dry egg replacer

1/2 tsp baking soda

1/4 tsp salt
3/4 cup cane sugar
1/3 cup vegetable oil
1/4 cup almond milk

additional ingredients below

Preheat your oven to 350°F.

Add the rolled oats to a blender carafe and blend for 1 minute, scraping down the sides as necessary. Add the dried coconut and blend for another 30 seconds. Move the oat-coconut flour to a large mixing bowl along with the egg replacer, baking soda, and salt. In a medium mixing bowl combine the sugar, oil, almond milk, vanilla and almond extract. Add the wet ingredients to the dry and mix with a fork until combined, then fold in one of the following:

- 3/4 cup chocolate chips
- 1/2 cup raisins & 1/4 cup sliced almonds.
- 1/2 cup dried cherries & 1/4 cup sliced almonds.

To bake, drop the dough in 2-3 tbsp measurements onto a baking sheet lined with parchment paper.  Bake for 11-13 minutes.  Let cool for a few minutes, then move to a cooling rack.

Chocolate Silk Pie

1 14 oz. block of silken tofu
1 3/4 cup semi-sweet chocolate chips
1/2 cup shredded coconut
2 tbsp almond milk
1/2 tsp vanilla
1/4 tsp almond extract
1/8 tsp salt

In a blender combine the tofu, almond milk, vanilla, and salt. Add the coconut to a coffee grinder and pulse for 10 seconds until ground somewhat fine, then add to the blender.

Melt the chocolate chips over a double boiler and add to the blender, then blend until smooth. Pour the mixture into a graham cracker pie crust or the gluten-free crust below, then refrigerate at least 3-4 hours until firm.

Basic Chocolate Cupcakes

1 cup non-dairy milk
1/2 tbsp cider or rice vinegar
3/4 cup cane sugar
1/3 cup canola oil
1/4 tsp salt
1 tsp vanilla
1/2 tsp almond extract
1 cup all-purpose flour
1/3 cup cocoa powder
1 dry egg replacer
1/2 tsp baking soda

Preheat the oven to 350°F.

In a small cup or bowl, combine the non-dairy milk and vinegar and let sit for 10 minutes, until it curdles slightly. While the milk sits, combine the cane sugar, oil, vanilla, almond, and salt in a large bowl and beat or whisk to combine. In a separate bowl, sift or whisk together the remaining dry ingredients. Add the dry ingredients to the wet and mix until just combined. Bake at 350°F for 18-20 minutes. Let cool, then frost:

Almond-Rum Buttercream

1/4 cup non-dairy margarine
1/4 cup vegetable shortening
2 cups powdered sugar
1 tbsp light rum
1/2 tsp almond extract

Bring the margarine and shortening to room temperature and cream together. Begin to beat in a half-cup of the powdered sugar, then add the rum and almond extract. Continue to add the sugar in batches, adding small amounts of additional rum as needed to bring frosting to the desired consistency.

Overnight Muesli

1/2 cup rolled oats
1/2 cup non-dairy milk
2 tbsp non-dairy yogurt or cultured milk
1 rounded tbsp wheat bran
2 tbsp dried fruit (currants, raisins, cranberries, dates)
2 tbsp sliced/chopped nuts (almonds, walnuts, pecans) OR
1 tbsp seeds (hemp, chia, sesame) or shredded coconut
1 tsp liquid sweetener (maple syrup, molasses) (optional)
pinch of cinnamon or cardamom
pinch of salt

Combine all ingredients in a small bowl and cover. Let sit in the refrigerator for 12-24 hours before serving.

Basic Chocolate Cake

1 cup non-dairy milk
1 tsp apple cider vinegar
3/4 cup cane sugar
1/3 cup vegetable oil
1 tsp vanilla
1/4 tsp almond extract
1 cup all-purpose flour
1/3 cup cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/4 teaspoon salt

Preheat oven to 350°F.

 In a small bowl or cup, combine the non-dairy milk and vinegar and set aside.

In a large bowl, beat together the vegetable oil, sugars, and vanilla and almond extracts. In a medium bowl, sift or whisk together the remaining dry ingredients. Add the non-dairy milk to the wet ingredients and whisk until well combined, then whisk the dry ingredients into the wet until the mixture just comes together. Pour the batter into a 9-inch cake pan and bake for 35-40 minutes. Allow the cake to cool, then frost.

Banana Lemon Bread

1/4 cup non-dairy milk
1 tbsp fresh lemon juice
3/4 cup cane sugar
1/4 cup non-dairy margarine
1 cup mashed ripe banana (from 2 medium bananas)
1/2 tbsp lemon zest (from half a lemon)
1/2 tsp ground ginger
1/2 tsp vanilla
1 1/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/3 cup sliced almonds

Preheat oven to 350°F.

Combine the non-dairy milk and lemon juice in a small cup or bowl and let sit for 5 minutes. While it sits, cream together the sugar and margarine in a medium bowl. Add the mashed bananas, lemon zest, ginger, and vanilla, then add in the acidified milk. Mix until well combined.

Mix in the flour, baking soda, and salt just until moistened the batter just comes together, then fold in the sliced almonds. Pour the batter into a greased loaf pan and bake for 70-75 minutes.

High altitude variation:

1/4 cup non-dairy milk
1/2 tbsp fresh lemon juice
1/2 cup cane sugar
1/4 cup non-dairy margarine
1 cup mashed ripe banana (from 2 medium bananas)
1/2 tbsp lemon zest (from half a lemon)
1/2 tsp ground ginger
1/2 tsp vanilla
1 1/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/3 cup sliced almonds

Preheat oven to 350°F.

Combine the non-dairy milk and lemon juice in a small cup or bowl and let sit for 5 minutes. While it sits, cream together the sugar and margarine in a medium bowl. Add the mashed bananas, lemon zest, ginger, and vanilla, then add in the acidified milk. Mix until well combined.

Mix in the flour, baking soda, and salt just until moistened the batter just comes together, then fold in the sliced almonds. Pour the batter into a greased loaf pan and bake for 70-75 minutes.

Malva Pudding

A sticky-sweet baked pudding, best served warm.

1/3 cup non-dairy milk
1/4 cup raw cashews, soaked
2 tbsp non-dairy margarine
1/4 cup cane sugar
1/2 tsp vanilla extract
1/4 tsp almond extract

In a blender, combine the non-dairy milk and the cashews (soaked in water for at least two hours) and blend for around a minute until no cashew pieces remain.  Add the thickened milk to a small pot along with the margarine, sugar, and vanilla and almond extracts.  Set aside.

Preheat the oven to 350°F and assemble the following ingredients:

1/2 cup cane sugar
1/2 cup non-dairy vanilla yogurt
1/4 cup apricot jam
1 tbsp vegetable oil
1/3 cup non-dairy milk
1/2 tsp salt
1 cup white spelt flour
1/2 tsp baking soda

Add the sugar, non-dairy yogurt, and jam to a large bowl and beat for around a minute, just until there are some air bubbles in the mixture.  Add the non-dairy milk, vegetable oil, and salt and beat until combined.  Add the spelt flour and baking soda in 2 batches, beating until the batter just comes together.  Pour into an 8x8 cake pan and bake for 25 minutes.

While the pudding bakes, heat the milk, margarine, sugar, and extracts mixture over low heat until the margarine has melted and the mixture is warmed through (the mixture should never even simmer; if it does, lower the heat).  When the pudding is finished, remove from the oven and use a fork to poke shallow holes throughout.  Pour the mixture over the pudding and tilt the pan to ensure that it evenly covers the pudding, then return to the oven to bake for another 18-20 minutes.

Note: If doubling the recipe, pour into two cake pans rather than a single larger pan.

Mashed Sweet Potatoes

4 lbs. sweet potatoes (around 8 medium)
2 tbsp olive oil
1 tsp dried thyme
1/2 tsp rubbed sage or dried cut rosemary
1/2 tsp salt
non-dairy milk as needed

Scrub the potatoes and use a fork or knife to prick holes in each. Bake on a foil-lined pan at 350F for 90 minutes, then remove from the oven and let cool for 15-20 minutes. Peel the potatoes and place in a large bowl and add the olive oil, herbs, and salt.  Use a fork or potato masher to mash to desired consistency, adding non-dairy milk as needed.  Serve as is or spoon into a baking dish and bake uncovered at 400F for 20 minutes.

For sweet rather than savory: substitute dairy-free margarine for the olive oil and add some combination of the following instead of the herbs: maple syrup, brown sugar, allspice, cinnamon, ginger, or nutmeg.

Gluten-Free Peanut Butter Cupcakes

3/4 cup non-dairy milk
1 1/4 tsp cider vinegar
1/2 cup creamy peanut butter
1/3 cup vegetable oil
2/3 cup cane sugar
1 tbsp brown rice syrup
1/2 tsp vanilla
1 dry egg replacer

1/2 cup sorghum flour

1/4 cup white rice flour

3 tbsp almond flour
2 tbsp tapioca starch
1/2 tsp xanthan gum
1/2 tsp baking soda
1/4 tsp salt

Preheat oven to 350°F.

In a small bowl or cup, combine the non-dairy milk and cider vinegar and set aside.

In a large bowl, beat together the peanut butter, vegetable oil, sugar, brown rice syrup, vanilla, and dry egg replacer.  In a medium bowl, sift or whisk together the remaining dry ingredients.  Add the non-dairy milk to the wet ingredients and whisk until well combined, then whisk the dry ingredients into the wet until the mixture just comes together.

Use a 3 tbsp disher to portion the batter out into a 12-cupcake pan, then bake for 25-27 minutes.  Allow cupcakes to cool, then frost.

Chocolate Rum Frosting

2 tbsp refined coconut butter
2 tbsp dairy-free margarine
1/4 cup cocoa powder
1/2 tbsp light rum
1/2 tsp vanilla extract
1 cup powdered sugar
non-dairy milk as needed

Bring the ingredients above to room temperature, then beat together the coconut butter, margarine, and cocoa powder.  Add the rum and begin gradually incorporating the powdered sugar, adding the non-dairy milk as needed to bring to the desired consistency.

(Note: I go light on my cupcake frosting, so double the recipe above if you go hard with yours.)

Vegan Cherry Almond Ice Cream

1 cup frozen whole cherries
2 cups boiling water
1/2 cup dried unsweetened coconut
1/4 cup raw almonds
1/4 cup raw cashews
1 cup soy or almond milk, separated
1 tsp powdered agar-agar
1/4 cup + 3 tbsp cane sugar
2 tbsp fructose (or more cane sugar)
1/2 tsp almond extract
1/2 tsp vanilla
pinch of salt
sliced almonds (optional)
chocolate chips (optional)

Add the cherries to a small bowl and heat in the microwave for 1 minute to thaw. Pit the cherries if necessary and tear them into small pieces. The juice should begin to leak  from the cherries as you work; you should be left with around 1/2 cup of fruit and 1/4 cup of juice. Separate these and set aside in the refrigerator.

Add the coconut, almonds, cashews, and water to a blender carafe.  Cover and let sit for 30 minutes, then blend until thoroughly combined - around 2-3 minutes.  Place a mesh strainer over a bowl and pour the mixture over the strainer, using a spatula to help drain the liquid from the coconut and cashew mass.  You should be left with around 1 cup of liquid; add this back to the blender carafe and set aside.*

Add 1/2 cup of the non-dairy milk to a small saucepan and sprinkle the agar-agar over the top.  Heat over low heat for 2-3 minutes, then raise the heat to high and bring the mixture to a boil.  Lower the heat back down to low and let simmer for 2-3 minutes, until the agar is dissolved.  Remove from the heat and stir in the cane sugar and fructose, whisking until dissolved.  Pour the mixture from the saucepan into the blender carafe containing the coconut-almond-cashew milk.

Add the remaining 1/2 cup of the non-dairy milk, almond extract, vanilla, salt, and the reserved cherry juice (from the frozen cherries) to the blender carafe.  Blend for another minute, until thoroughly combined. Move the mixture to a medium bowl (or other container) and refrigerate until cold.  Move to the freezer and chill for another 20-30 minutes, then pour the contents into an ice cream maker.  Let the ice cream maker run until the mixture is solid enough to stir in the reserved cherry pieces, slice almonds, and chocolate chips (if using).  Once the ice cream is finished, move to a freezer-safe container and freeze until desired consistency, then serve.


* The leftover solid nut mixture can be used as a filler in other recipes (or add some sweetener - maple syrup is good - and lemon juice and eat as is).

Cranberry Sauce

1/2 cup water
1/2 cup cane sugar
3 cups (12 oz) cranberries
1/4 tsp ground cinnamon
1/4 tsp dried ginger
big pinch of salt
juice and zest from half a navel orange
1/2 tsp vanilla

Combine water and sugar in a saucepan over medium heat and simmer until sugar is dissolved.  Add the cranberries, cinnamon, ginger, salt, orange juice and orange zest and simmer until cranberries begin to burst, around 15 minutes. If the cranberries are slow to burst, they can be lightly crushed against the side of the pan with a fork. Stir in the vanilla, then remove from heat and let set in a bowl or mold.

No-Bake Energy Bars

For any of the recipes below, start by combining the liquid sweetener, nut butter, and any water or other wet ingredients in a medium bowl. Using a fork or rubber spatula, mix in the remaining ingredients until thoroughly combined. If the mixture is too dry, add more water by the teaspoon until it begins to hold together. Press the mixture into a small pan lined with wax paper (I use an small 8"x6" pyrex pan), cover with plastic wrap, and chill until firm. Cut into eight bars and store in the refrigerator or freezer.

chocolate peanut butter

1/3 cup brown rice syrup
1/2 cup peanut butter
2 tbsp warm water
1/2 tsp vanilla
3/4 cup dry quick oats
1/4 cup ground brown flaxseed
1/4 cup toasted wheat germ
3 tbsp soy protein powder
1 tbsp cocoa powder
1/2 cup chocolate chips
1/4 cup dried coconut or sliced almonds
1/4 tsp salt

peanut butter and jelly

3 tbsp brown rice syrup
3 tbsp raspberry jam
1/2 cup peanut butter
2 1/2 tbsp warm water
1/2 tsp vanilla
1/4 cup ground brown flaxseed
1/4 cup toasted wheat germ
3 tbsp soy protein powder
3/4 cup dry quick oats
1/2 cup sweetened dried cranberries
1/4 cup sliced almonds
1/4 tsp salt

lemon-coconut-cranberry

1/3 cup brown rice syrup
1/2 cup almond butter
1 tbsp lemon juice
1/4 tsp vanilla extract
1/4 tsp lemon extract
3/4 cup dry quick oats
1/4 cup ground brown flaxseed
1/4 cup toasted wheat germ
2 tbsp soy protein powder
1/2 cup dried cranberries
1/3 cup dried coconut
1/4 tsp salt

Like a Clif Bar.

Chocolate Pie

1 bag (2 cups) semi-sweet chocolate chips
1 pound silken tofu
pinch of salt

Melt the chocolate chips in the microwave or on a double boiler, then add all of the ingredients to a blender and blend until well combined. Add your choice of the following and continue to blend until smooth:

- 1/2 tsp vanilla and 1/2 tsp almond extract
- 1/2 tbsp amaretto and 1/2 tbsp rum
- 2 tbsp coffee liqueur and 1/2 tsp vanilla

Pour the mixture into a graham cracker crust or raw date and nut crust and refrigerate until ready to serve.

White Cake with Citrus Glaze

3/4 cup non-dairy milk
1 tsp lemon juice
1/3 cup vegetable oil
3/4 cup sugar
2 egg replacers
1 tsp vanilla extract
1/2 tsp almond extract
1 1/4 cup + 2 tbsp cake flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Preheat oven to 350°F.

In a small bowl or cup, combine the non-dairy milk and lemon juice and set aside.

In a large bowl, beat together the vegetable oil, sugar, egg replacers, and vanilla and almond extracts.  In a medium bowl, sift or whisk together the remaining dry ingredients.  Add the non-dairy milk to the wet ingredients and whisk until well combined, then whisk the dry ingredients into the wet until the mixture just comes together.

Pour the batter into a 9-inch cake pan and bake for 35-40 minutes.  Allow the cake to cool, then cover with lemon glaze:

1 cup powdered sugar
2 tbsp + 2 tsp fresh lemon juice
3/4 tsp lemon zest
1/2 tsp tangerine, lime, or lemon zest

Sift the powdered sugar into a medium bowl and add the lemon zest.  Whisk in the lemon juice until the mixture is smooth.  Spoon the glaze in a thin layer over the cake.

Gluten-Free Donut Holes

In a large heavy-bottomed pot or saucepan, pour in around two inches of vegetable oil. Heat over medium-low heat until a thermometer inserted in the oil reaches 325°F.

While the oil is heating, whisk or sift together the following dry ingredients in a medium bowl:

1 cup sorghum flour
3/4 cup white rice flour
1/4 cup + 2 tbsp corn flour
1/4 cup + 2 tbsp almond flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp salt

In a large bowl, whisk together the following wet ingredients:

1/2 cup cane sugar
3/4 cup vanilla non-dairy yogurt
1/2 cup pumpkin puree
2 tbsp vegetable oil

Add the dry mix to the wet, stirring until a wet dough forms. Measure out a level tablespoon of dough and roll into spheres. Working in batches, drop the balls of dough into the oil and cook until golden brown, turning occasionally, around 4 minutes for each batch. Remove from the oil and drain on paper towels. Sprinkle with powdered sugar and serve.

Gluten-Free Zucchini Bread

Preheat your oven to 350°F.

In a medium bowl, whisk or sift together the following dry ingredients :

3/4 cup sorghum flour
1/4 cup + 2 tbsp white rice flour
1/4 cup corn flour
2 tbsp almond flour
3/4 tsp baking powder
1/4 tsp baking soda
3/4 tsp xanthan gum
1 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp salt
1/2 tbsp dry ener-g egg replacer

In a large bowl, whisk together the following wet ingredients:

1 large zucchini, shredded (1 cup worth)
1/4 cup + 2 tbsp cane sugar
1/4 cup brown sugar
1/4 cup vegetable oil
1/4 cup applesauce
3/4 tsp vanilla

Add the dry mix to the wet in batches, gently whisking until thoroughly combined.

Optionally, you can fold in the following:

1/2 cup chopped pecans (optional)
1/2 cup raisins (optional)

Pour into a greased loaf pan and bake for 60-65 minutes, until a toothpick inserted into the center comes out clean.

If you skip the pecans and raisins, drizzle lemon glaze over the bread after it has cooled. To make, whisk together the following ingredients in a medium bowl, gradually adding the powdered sugar and breaking up any lumps as you go:

1 cup + 2 tbsp powdered sugar, sifted
3 tbsp fresh lemon juice (~1 medium lemon)
zest from half a lemon

Lay the cooled zucchini bread over a sheet of parchment paper and pour the glaze on top, making sure the sides are evenly covered. Place in the refrigerator for a half hour for the glaze to harden, then cover in plastic wrap.

Rice Pudding

1 cup cooked white long grain rice
1 cup almond or soy milk
1 cup coconut milk
1/4 cup cane sugar
1/4 teaspoon ground cardamom
1/2 tsp cardamom seeds (optional)
1/3 cup sliced almonds

In a large nonstick pan, combine the cooked rice and non-dairy milk over medium heat. Heat until the mixture just begins to boil. Lower the heat to low and simmer until the mixture begins to thicken, stirring frequently. Increase the heat to medium, mix in the coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again. Once the mixture thickens again, remove from the heat and stir in the almonds.  If it needs it, add salt to taste.

Serve at room temperature or chilled.