Recipes for "vegan"

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, using an electric mixer, whisk the aquafaba until it turns white (like whipped eggs whites), about 1-2 minutes. Add the coconut oil, maple, brown sugar, milk, and vanilla and mix to combine. Add the flour, baking soda, and salt. Fold in the chocolate chunks.

3. Chill the dough 10-15 minutes, then roll the dough into 2-3 tablespoon size balls (I made giant cookies). Place 3 inches apart on the prepared baking sheet. Flatten each ball down into a disk using the palm of your hand.

4. Transfer to the oven and bake for 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 4-5 minutes or until the cookies begin to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.

5. Eat warm (highly recommend) or let cool and store in an airtight container for up to 4 days.

In a small bowl, pour the oat milk and water over the cashews, ensuring they are submerged. Soak for at least 1 hour or up to 12 hours (refrigerate if soaking for longer than an hour or so).

Simply Recipes / Katie Morford

Transfer the soaked cashews and soaking liquid to a blender along with 2 tablespoons lemon juice and the salt, black pepper, and nutmeg (if using). Purée until smooth.

Wash the spinach and drain in a colander. Don’t spin dry (you want some water clinging to the spinach).

Heat a large skillet over medium-high heat. Add half the spinach and use tongs to turn it in the pan until wilted. This will take just a minute or two. Transfer to a bowl. Repeat with remaining spinach.

Simply Recipes / Katie Morford

Simply Recipes / Katie Morford

When cool enough to handle, take up handfuls of spinach and squeeze out as much of the liquid as possible. Be aggressive here.

Set the squeezed-out spinach on a cutting board and roughly chop.

Simply Recipes / Katie Morford

Heat the olive oil in the same large skillet over medium-high heat. Add the shallots and sauté until tender and translucent, about 5 minutes. Add the garlic and sauté for 30 seconds, making sure it doesn’t brown. Add the spinach and stir just until warm.

Pour the cashew cream sauce over the spinach and stir well to blend. Taste and add more lemon juice and/or salt as desired. Serve warm.

Store leftover creamed spinach in an airtight container in the fridge for up to 3 days.

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Simply Recipes / Katie Morford

Simply Recipes / Katie Morford

Pasta: Cook pasta according to package directions.

Tomatoes: Preheat the broiler. On a baking sheet, toss cherry tomatoes with olive oil, salt, and pepper. Broil for 10-15 minutes until very roasty.

Sauce: Meanwhile, blend up your sauce ingredients in a blender until *very* smooth and creamy. Pour over hot cooked pasta (off heat) and stir to mix – it should cling well to the pasta.

Serve: Serve with tomatoes over the top, as well as herbs and more salt and pepper.

Blend everything together on a high speed setting until very, very, verrry smooth.

Store in jars, in the fridge, for up to 5 days!

Heat the olive oil over low heat. Add the garlic, and sauté until fragrant.

Add the tomato paste and stir until the tomato paste is a deep red color.

Add the vodka – let it sizzle out. Add the coconut milk and salt. Let the mixture simmer a bit.

Cook pasta according to package directions. Drain and toss with the sauce (and a little reserved pasta water to achieve desired consistency).

Curl up with a bowl of this goodness and enjoy.

Blend on a high setting until you get a very smooth and creamy texture. Taste and adjust to how you like it.

Use it as chip dip, a sauce for roasted vegetables, or just smother it on your tacos, burritos, and crunchwraps.

1. Preheat the oven to 350° F. Line an 8×8 inch square baking dish with parchment paper.

2. In a bowl, mix the almond flour, coconut flour, 1/3 cup coconut oil, 2 tablespoons honey, 1 teaspoon vanilla, and salt until combined. Press the mixture into the prepared baking dish. Bake 10-12 minutes, until lightly golden and toasted.

3. In a small pot, mix the peanut butter, almond butter, 1/4 cup maple syrup, 1/4 cup coconut oil, and 1 teaspoon vanilla. Bring to a gentle boil over medium heat, stirring constantly. Cook 2 minutes, then remove from the heat. Pour over the crust. Freeze 30 minutes, until firm. Cut bars into 16 bars.

4. Melt the chocolate and 1 tablespoon coconut oil in the microwave until melted. Let cool 10 minutes.

5. Cover/dip each bar in chocolate, sprinkle with salt. Freeze 10 minutes, to set the chocolate. Eat or store in the fridge.

1. Line an 8×8 inch square pan with parchment paper.

2. To make the "nougat" layer. In a bowl, melt together the cashew butter, 1/4 cup coconut oil, and 1/4 cup honey/maple in the microwave until combined, about 30 second to 1 minute. Stir in 1 teaspoon vanilla, 4 tablespoons coconut flour, and salt until combined. The mix should be creamy and drizzly, but if it feels too runny, add 1 tablespoon flour. Spread the mix into the prepared pan. Sprinkle 2/3 cup peanuts overtop. Freeze until firm, about 20 minutes.

3. In a medium pot, combine the 1 cup maple syrup and 1/2 cup coconut cream and bring to a boil over high heat. Boil 8-12 minutes or until thickened to a caramel like sauce. Remove from the heat and stir in the peanut butter and the 1 teaspoon vanilla. Let the mix cool slightly, then pour over the "nougat" layer. The caramel should begin to stiffen. Freeze while you make the gooey caramel layer.

4. Working with the same pot, combine 1/2 cup maple and 1/4 cup coconut cream. Bring to a boil over high heat. Boil 7-11 minutes or until thickened to a caramel like sauce. Remove from the heat and stir in 1 teaspoon vanilla. Pour the sauce over the first caramel layer, then sprinkle 1/3 cup peanuts over the caramel. Freeze 1-2 hours, until the caramel is firm.

5. Cut into 16 bars. Freeze 15 minutes.

6. Melt the chocolate and coconut oil in the microwave until melted and smooth. Let cool 5 minutes. Cover/dip each bar in chocolate, return to the freezer to let the chocolate set up, about 10 minutes. Keep stored in the fridge for up to 2 weeks.

1. Preheat the oven to 350 degrees F. Line an 8x8 inch square baking dish with parchment paper.

2. To make the coconut layer. In a medium bowl, combine the shredded coconut, almond flour, coconut oil, honey, 1/2 teaspoon vanilla, and salt until combined. Press the mixture into the prepared baking dish. Transfer to the oven and bake 10-12 minutes, until lightly golden and toasted. Remove from the oven and let cool.

3. In a medium pot, combine the maple syrup and coconut cream and bring to a boil over high heat. Boil 12-15 minutes or until thickened to a caramel like sauce. Remove from the heat and stir in the almond butter and the remaining 1 teaspoon vanilla. Let the mix cool slightly, then pour over the coconut base layer. Transfer to the freezer, freeze 30 minutes, until firm.

4. Melt the chocolate and coconut oil in the microwave until melted and smooth. Let cool 10 minutes.

5. Cut bars into 16 bars. Cover/dip each bar in chocolate, return to the freezer to let the chocolate set up, about 10 minutes. Keep stored in the fridge for up to 2 weeks.

1. Line a 9 x 13-inch baking dish with parchment paper.

2. Melt together 6 ounces of the chocolate and 2 rounded tablespoons of the peanut butter in the microwave until melted and smooth. Pour into the prepared baking dish and spread into an even layer. Place in the freezer for 15 minutes to harden.

3. Meanwhile, in a food processor, pulse the coconut flakes and cashews until finely ground. Add the dates and pulse until the mixture comes together and forms a ball.

4. When the chocolate–peanut butter mixture has hardened, remove the pan from the freezer and, using your hands, press the coconut mixture into an even layer on top of the chocolate. Return the pan to the fridge to chill while you make the third layer.

5. In a medium saucepan, combine the coconut milk, sugar, and honey. Bring the mixture to a boil over medium-high heat. Cook for 10 minutes, or until the caramel has thickened. Remove the pan from the heat and let cool for 5 minutes, then stir in the coconut oil, vanilla, and peanuts. Remove the pan from the fridge and pour the caramel mixture over the bars, spreading it in an even layer. Return the pan to fridge to chill for at least 1 hour.

6. About 10 minutes before you remove the bars from the fridge, melt together the remaining 6 ounces chocolate and remaining 2 tablespoons peanut butter in the microwave until melted and smooth. Let cool for 5 minutes, then pour the chocolate over the caramel layer, spreading it into one even layer. Return the bars to the fridge until well chilled, at least 1 hour.

7. Cut the bars into squares before serving. Store in the fridge for up to 1 week.

Pour the vegetable broth into a soup pot, and bring to a boil over medium heat. Stir in the curry powder, cumin, cinnamon, and ginger; add the carrots. Reduce heat to a simmer, and cook until the carrots are tender, about 20 minutes, stirring often.

Strain out the carrots from the broth, and place carrots into a blender, filling the pitcher no more than halfway full. Pour about 1/4 cup vegetable broth into the blender to allow the carrots to puree. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the carrots moving before leaving it on to puree. Puree in batches until smooth, if needed; return the pureed carrots to the vegetable broth. Alternately, you can use a stick blender and puree the carrots right in the cooking pot.

Stir in the coconut milk and the water (use the coconut milk can to measure). Bring back to a simmer; sprinkle with cilantro to serve.

Spread the chips out on a jelly roll or half sheet pan, preferably with sides. They should be in one layer but overlapping slightly.

Bake in the preheated oven for 5 minutes to crisp them slightly.

Simply Recipes / Ciara Kehoe

Drizzle about 1 1/2 cups of the warm queso over the chips. Sprinkle the beans and sofritas on top.

Bake until warmed through, about 5 minutes.

Simply Recipes / Ciara Kehoe

Immediately drizzle with another 1/2 cup of queso.

Evenly distribute the salsa, guacamole, and pickled jalapeños on top. Sprinkle with cilantro (if using) and serve immediately with lime wedges on the side.

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Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

In a large bowl, using a whisk, gently combine powdered sugar and cornstarch.

Grease an 8x8-inch square baking pan with a small amount of oil and then lightly sift about half the powdered sugar and cornstarch mix all over the bottom and sides of the pan. Set aside. Reserve the remaining powdered sugar-cornstarch mix for dusting the cut marshmallows later on.

Simply Recipes / Elana Lepkowski

Pour the aquafaba into the bowl of a stand mixer (or deep mixing bowl if using a hand mixer) fitted with the whisk attachment. Begin to whip the aquafaba on low until it looks foamy or frothy, about 20 seconds.

Then increase the speed to medium-high until stiff peaks are achieved, 10 to 12 minutes (it might take longer depending on temperature, age of aquafaba, and other factors in the kitchen). Once stiff peaks are reached (which means that your whipped aquafaba should stand straight up off the beater without flopping over), turn off the mixer.

Unlike egg whites, there’s no danger in overwhipping aquafaba, so don’t worry about leaving the mixer running too long.

Simply Recipes / Elana Lepkowski

Simply Recipes / Elana Lepkowski

First measure out ingredients for syrup. In a medium saucepan add the granulated sugar, corn syrup, and 1/4 cup of the water. Whisk together until it looks like wet sand.

Using a pastry brush dipped in water, gently sweep any sugar crystals back into the pan (this will help keep the syrup from crystalizing). Attach a candy thermometer to the side of the pan, careful not to touch the bottom, and place over medium-high heat. Let the mixture come to a boil without stirring. You’ll want the syrup mixture to reach 285°F (soft crack), which may take around 10 minutes (this time can vary a lot—keep a close eye on the thermometer).

As soon as the syrup reaches 285°F, lower your heat as low as it will go and let the mixture sit on low until ready to use.

Simply Recipes / Elana Lepkowski

Simply Recipes / Elana Lepkowski

In a small saucepan, mix the agar-agar and the remaining 3/4 cup water. Turn the heat on medium-low until the mixture begins to simmer, whisking constantly. Cook until small bubbles form around the edges (watch the heat; if the agar-agar starts to boil, it will congeal).

Let it simmer for 3 to 5 minutes, until the mixture thickens slightly and coats the back of a spoon. Remove it from the heat, whisking a final time.

Simply Recipes / Elana Lepkowski

Simply Recipes / Elana Lepkowski

Remove the bowl from the mixer. Using a rubber spatula, gently fold in the agar agar mixture into the whipped aquafaba until just combined, (a few small lumps are okay). You're doing this by hand so the agar mixture does not splash way up on the sides of the bowl the way it would if the mixer were running.

Return the bowl and the whip attachment to the mixer. With the mixer on low speed, slowly pour the hot syrup (watch your hands!) into the bowl.

You may have to turn it on and off a few times if it expands too much. Once all the syrup is in the bowl, turn the mixer on high. It’s normal for the mixture to deflate at this point.

Mix on high until the bottom of the bowl is no longer hot to the touch and the mixture is glossy, about 10 minutes. Towards the end of the 10 minute mark, pour in the vanilla extract and continue to whip.

Two tablespoons of vanilla may seem like a lot, but it’s what gives these marshmallows their irresistible flavor.

Pour the slightly cooled marshmallow mixture into the prepared pan, smoothing the top with a rubber spatula.

Simply Recipes / Elana Lepkowski

Allow the marshmallows to sit, uncovered, for 4 to 6 hours, depending on how thick your mixture is, and how dry the environment is. You can test for doneness by nudging the area between the pan and the marshmallow with a spatula or butter knife. If it moves without sticking to the pan, it’s dry.

Sprinkle the top of the marshmallows with the reserved powdered sugar and cornstarch mix (if yours has clumped together, gently stir with a whisk to re-mix). Sift more of the powdered sugar-cornstarch mixture onto a cutting board, then turn the marshmallow from the pan onto the board. Cut to the desired size with a sharp knife, then toss the marshmallows in a bowl with more of the powdered sugar mix.

Simply Recipes / Elana Lepkowski

Simply Recipes / Elana Lepkowski

Simply Recipes / Elana Lepkowski

Simply Recipes / Elana Lepkowski

Transfer to an airtight container and keep at room temperature up to 1 week.

Enjoyed the marshmallows as a sweet snack, use to top your hot chocolate, or make s'mores.

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Simply Recipes / Elana Lepkowski

In a medium pot, combine the cashews, potatoes, nutritional yeast, garlic, almond milk, salt, and black pepper. Bring to a boil over medium-high heat, and simmer for about 10 minutes, until you can pierce a fork through the potatoes.

Simply Recipes / Micah Siva

Transfer the cashew mixture into a blender, add the miso and 1 cup water, and blend until smooth. Set it aside.

You can use an immersion blender to blend the cashew mixture, miso, and water directly in the pot. Be careful! Keep the blade submerged the whole time so that it doesn't splatter hot liquid on you.

Simply Recipes / Micah Siva

In a large, deep skillet, bring 3 1/2 cups water to a boil over high heat. As soon as it comes up to a boil, add the pasta and cook for 3 minutes, stirring occasionally so that the noodles don't stick to each other.

Then, pour in the cashew mixture, gently pushing the pasta down to fully submerge it in the creamy liquid.

Reduce the heat to medium heat and gently cook, stirring frequently, until the pasta is cooked through, about 15 minutes. The sauce will thicken—add more water 1/4 cup at a time if it thickens too quickly and it looks dry.

If the sauce starts sticking to the bottom of the skillet, reduce the heat to low and add a couple tablespoons of water as you stir the pasta.

Taste and season with more salt and black pepper.

Simply Recipes / Micah Siva

Simply Recipes / Micah Siva

Simply Recipes / Micah Siva

Top with parsley and serve.

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Simply Recipes / Micah Siva

In a small bowl, pour the boiling water over the cashews. Set aside.

Simply Recipes / Coco Morante

In a 3-quart saucepan, heat the avocado oil over medium heat. Add the garlic, onion, jalapeño, and carrot, and sauté, about 4 minutes—the garlic and onions should begin to get a little bit browned and toasty, but you don’t want to let the garlic burn. Add the salt, chili powder, and turmeric and sauté for an additional minute.

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Add the broth and potatoes, bring up to a simmer, and continue to cook over medium heat, uncovered, for 10 minutes, until the potatoes are very tender, and the broth has reduced by about half.

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Add the mixture from the saucepan to a blender carafe. Use a slotted spoon to transfer the cashew pieces to the blender, then add 1/4 cup of the cashew soaking water. Reserve the rest in case you need more to get the blender going. Add the nutritional yeast and lime juice to the blender.

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Blend at high speed for about 1 minute, until the queso is very smooth, adding more of the cashew soaking water if needed (it usually takes an additional 1/4 cup or so for me to get a pourable, nacho cheese-like consistency). Taste for seasoning, adding more salt if needed.

Simply Recipes / Coco Morante

Transfer the queso to a serving bowl. Top with the pico de gallo. Serve warm, with tortilla chips and more salsa on the side.

Simply Recipes / Coco Morante

Put the cashews in a small heatproof bowl and pour 1 cup of boiling water over them. Set aside.

Simply Recipes / Mihaela Kozaric Sebrek

Put the diced potato and carrot in a medium saucepan. Add 1 cup water, or enough to barely cover the vegetables. Cover and bring to a boil over medium-high heat. Once boiling, reduce the heat to maintain a hearty simmer and cook, covered, until the potatoes are tender, about 10 minutes.

As the potatoes and carrots simmer, start heating a pot of water on the stove for the pasta.

Simply Recipes / Mihaela Kozaric Sebrek

Pour the potatoes, carrots, and cooking liquid into the jar of a blender. Add the cashews and 1/4 cup of their soaking water, along with the nutritional yeast, miso, oil, vinegar, garlic powder, turmeric, and cayenne. Purée until creamy, about 1 minute. If the sauce seems too thick, add a little more of the cashew-soaking water.

Simply Recipes / Mihaela Kozaric Sebrek

Put a large pot of salted water on to boil over high heat. Add the macaroni to the boiling water and cook according to package directions until al dente (tender but with just a bit of resistance when you bite in).

Reserve 1/2 cup pasta cooking water, then drain and return the pasta to the still-warm pot.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Pour the sauce into the pot with the macaroni and stir to combine. Add the reserved 1/2 cup pasta cooking water to the blender and run it for about 30 seconds to coax out any sauce still clinging to the sides, then pour into the sauce.

As the macaroni and cheese sits, the starches in the sauce and pasta will absorb liquid. This last infusion of pasta cooking water helps smooth out the sauce.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Taste and adjust seasonings as necessary. Serve immediately.

Refrigerate leftovers, tightly covered, up to 4 days. Add a few tablespoons of water when reheating to help smooth out the sauce.

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Simply Recipes / Mihaela Kozaric Sebrek

Lightly grease the inside of a 9x13-inch pan with margarine.

Simply Recipes / Ciara Kehoe

In a small bowl, add the ground flaxseed and room temperature water. Mix together and set aside.

Simply Recipes / Ciara Kehoe

Add 4 tablespoons of margarine and the olive oil to a large Dutch oven or stock pot set over medium-high heat. Once the butter has melted, add the mushrooms and sauté until most of the moisture has evaporated and the mushrooms are starting to brown, about 8 minutes.

Add the onion, scallions, celery, garlic, sage, and thyme and let cook, stirring often, until the celery has softened, 10 to 15 minutes.

Simply Recipes / Ciara Kehoe

Add the vegetable stock, walnuts, and half of the chopped parsley and stir. Once the stock is boiling, remove from the heat. Add the bread, flax egg, and stock to the vegetable mixture and gently fold everything together until well combined. Taste, seasoning with salt and pepper as needed.

If your Dutch oven or stock pot isn’t large enough, transfer everything to the largest bowl you have to bring it all together.

Simply Recipes / Ciara Kehoe

Transfer the stuffing to the greased pan and dot with the remaining 2 tablespoons of margarine. Cover with foil and bake until heated through and the bread has absorbed the liquid, about 35 minutes.

Remove the foil and turn up the oven temperature to 400°F. Bake, uncovered, for another 10 to 15 minutes, or until the top is well browned and crisp.

Let the stuffing rest for at least 5 minutes before serving. Top with remaining parsley.

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Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Bring a large pot of water to a boil. Add the pasta and salt. Cook until al dente (according to the package directions).

Reserve 1 1/2 cups of pasta water and drain the pasta in a colander.

Meanwhile, add the coarsely ground pepper to a large, deep skillet over medium-low heat and toast until fragrant, about a minute. Transfer the pepper to a medium bowl. You’ll add the pasta back to this skillet, so make sure it is large enough.

To avoid a potential coughing fit, turn on the exhaust fan above your stove before toasting the pepper.

Simply Recipes / Mica Siva

Add the cashew butter, nutritional yeast, and miso to the bowl with the pepper. While whisking, slowly pour in 1 cup of the reserved, hot pasta water into the cashew butter mixture. Whisk until creamy and well combined.

At first it may seem like your sauce is too loose. It will thicken as you stir it into the pasta.

Simply Recipes / Mica Siva

Add the drained pasta and sauce to the skillet over medium-low heat. Stir and toss constantly until the sauce thickens—this may take a few minutes. If this sauce becomes too thick, add more pasta water, a small splash at a time.

Season with salt to taste and garnish with more pepper. Serve immediately.

Vegan cacio e pepe is best served fresh. Any leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or nondairy milk and place in a skillet over medium heat and cook until warmed through.

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Simply Recipes / Mica Siva

Simply Recipes / Mica Siva

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.

Sift flour, sugar, cocoa, baking soda, and salt together in a large bowl.

Add water, oil, vanilla, and vinegar; mix together until smooth.

Pour mixture into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Serve with berries.

Blend cashews and 1 cup vegetable broth in a blender until smooth, about 1 minute.

Pour the remaining 4 cups vegetable broth into a large pot; add potatoes and onion. Bring to a simmer, cover, and cook for 5 minutes. Stir in broccoli and basil; return to a simmer. Cover and cook until potatoes are tender, about 10 minutes.

Stir cashew mixture into soup; add salt and black pepper. Bring to a simmer and immediately remove from heat. Transfer about half the soup to a blender; blend until smooth. Return blended soup to pot and stir well. Serve immediately.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.

Mix flour, white sugar, brown sugar, cinnamon, baking powder, baking soda, nutmeg, and salt together in a large bowl.

Stir bananas, canola oil, and coconut milk together in a separate bowl; stir banana mixture into flour mixture until just combined.

Divide batter among the muffin cups, filling each about 3/4 full.

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes.

Serve and enjoy!

Heat olive oil in a large skillet over medium heat. Add onions, bell peppers, and garlic; cook and stir until onions start to brown, 8 to 10 minutes.

Transfer mixture into a slow cooker. Stir in tomatoes, black beans, garbanzo beans, kidney beans, tomato paste, spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, and pepper until thoroughly mixed.

Pour the tomato sauce and vegetable broth over the ingredients. Cook on Low for 4 to 5 hours. Check seasoning. If chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook on Low for an additional 1 to 2 hours.

Mix flour, soy milk, water, 1/4 cup soy margarine, maple syrup, sugar, and salt together in a large mixing bowl until combined; cover and chill for 2 hours.

Lightly grease a 6-inch skillet with some soy margarine. Heat the skillet over medium heat.

Pour 2 to 3 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crêpe; flip and cook until the other side has turned light brown, about 1 minute more. Repeat with remaining batter.

Sift flour, sugar, baking powder, and salt into a large bowl; make a well in the center. Whisk together water and oil in a small bowl.

Pour oil and water into flour mixture.

Stir just until blended; mixture will be lumpy.

Heat a lightly oiled griddle over medium-high heat.

Drop batter by large spoonfuls onto the griddle. Cook until bubbles form and edges are dry. Flip, then cook until bottoms are browned, 1 to 2 minutes. Repeat with remaining batter.

Serve with berries.

Whisk coconut milk, peanut butter, soy sauce, brown sugar, lime juice, Sriracha sauce, and ground chili pepper together in a bowl until a smooth sauce forms.

Heat oil in a large skillet over medium-high heat. Add carrots and bell pepper; sauté until just tender, 1 to 2 minutes. Add tofu and sauté until lightly browned, about 4 minutes per side. Add garlic and ginger; cook and stir until fragrant, about 30 seconds.

Pour sauce into the skillet and stir to coat tofu and vegetables. Cook until flavors combine, about 5 minutes. Reduce the heat to low, then stir in spinach, 1 cup at a time, until wilted. Serve over brown rice.

Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce the heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for 1 to 2 minutes.

Meanwhile, heat oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until onion has softened and turned translucent, about 5 minutes. Season with curry powder, garam masala, cumin, salt, ginger, and cayenne pepper; cook and stir for 2 minutes more.

Add cooked potatoes, garbanzo beans, peas, and tomatoes, then pour in coconut milk. Bring to a simmer and continue cooking for 5 to 10 minutes.

Combine cabbage, vegetable broth, diced tomatoes, carrots, celery, onion, garlic, vinegar, lemon juice, and sage in a multi-functional pressure cooker (such as Instant Pot).

Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Preheat the oven to 450 degrees F (230 degrees C).

Drizzle sweet potatoes with 1 tablespoon olive oil on a rimmed baking sheet; season with cumin, pepper flakes, salt, and black pepper. Toss until evenly coated.

Roast in the preheated oven on the lower rack, stirring halfway through, until sweet potatoes tender, 25 to 35 minutes.

Whisk remaining 2 tablespoons olive oil and lime juice together in a large bowl; season with salt and black pepper. Add sweet potatoes, black beans, onion, and cilantro; gently toss to coat.

Place pine nuts in a skillet over medium heat; cook, stirring or shaking the pan often, until lightly toasted.

Place toasted pine nuts, olive oil, garlic, nutritional yeast, and basil in a food processor; blend until smooth. Season with salt and pepper.

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.

Combine olive oil, garlic, salt, and pepper in a bowl. Add cauliflower, tomatoes, and garbanzo beans; toss until well coated. Spread in a single layer on the prepared baking sheet. Add lime wedges.

Roast in the preheated oven until vegetables are caramelized, about 25 minutes. Remove lime wedges and top with fresh cilantro.