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Switch the fresh fruit garnish accordingly to match the flavor of the jam, and the nut garnish to match the nut butter as well. 3 cups and 3 tablespoons (750 ml) unsweetened plain or vanilla cashew milk or other favorite plant-based milk, divided 1 tablespoon plus 2 teaspoons (20 g) chia seeds, divided 1/4 cup (64 g) natural creamy cashew butter 2 1/2 tablespoons (50 g) agave nectar or pure maple syrup 1 1/2 teaspoons pure vanilla extract Pinch coarse kosher salt 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1 teaspoon dried or fresh orange zest 2 cups (160 g) rolled old-fashioned oats 3/4 cup (240 g) favorite vegan any berry jam 1 teaspoon baking powder Fresh or frozen berries (gently thawed if using frozen) Unsalted dry roasted cashew pieces In an 8 x 10-inch (20 x 25-cm) or 9-inch (23-cm) square baking dish, combine 3 tablespoons (45 ml) of milk with 1 tablespoon (12 g) chia seeds. In the meantime, blend the remaining 3 cups (705 ml) milk with the cashew butter, agave nectar, vanilla, salt, ginger, nutmeg, and orange zest.

1/4 cup (60 ml) reduced-sodium tamari 1/4 cup (60 ml) pomegranate molasses 1 tablespoon (15 ml) roasted pistachio oil, roasted or regular peanut oil, or olive oil 1 to 2 tablespoons (15 to 30 ml) harissa paste, to taste 1 tablespoon (15 ml) apple cider vinegar 1 pound tempeh (454 g, aka two 8-ounce rectangles), each cut lengthwise into 4 smaller rectangles Nonstick cooking spray or oil spray In a 9 x 13-inch (23 x 33-cm), whisk to combine tamari, molasses, oil, harissa paste, and vinegar.

You can see it jazzed up in the pictures with a thin layer of tahini, sliced summer tomatoes (aka perfection), pickled onion (well, only in batch of toast in last picture), a pinch urfa biber, Aleppo pepper, Maldon salt, roasted sesame seeds, and a drizzle of roasted pistachio oil. You can see it jazzed up in the pictures with a thin layer of tahini, sliced summer tomatoes (aka perfection), pickled onion (well, only in batch of toast in last picture), a pinch urfa biber, Aleppo pepper, Maldon salt, roasted sesame seeds, and a drizzle of roasted pistachio oil. Nonstick cooking spray or oil spray 3 cups (360 g) light spelt flour 1 tablespoon baking powder 1 teaspoon fine sea salt 2 tablespoons caraway seeds 1 1/2 tablespoons Trader Joe’s Everything but the Bagel Sesame Seasoning Blend (or same amount onion powder) 2 tablespoons organic cornstarch 1 3/4 cups unsweetened plain plant-based milk of choice 2 tablespoons roasted peanut oil or other oil of choice 1/4 cup pepitas, as topping Preheat oven to 350°F (180°C, or gas mark 4).

I was going to be boring and simply serve this vegan queso with homemade tortilla chips You know you can add spices and all types of salsas and what-have-you to your queso of course. 1 cup (120 g) raw cashew pieces, soaked in water overnight in the refrigerator, drained and rinsed 1 cup (235 ml) water (or nix the broth powder below and use your favorite vegan broth here) 3/4 cup (180 ml) canned coconut milk 1 tablespoon (15 ml) lemon juice 1 medium sweet potato (about 9 1/2 ounces raw), baked, peeled and chopped 1/4 cup ( 20 g) nutritional yeast 1 teaspoon coarse kosher salt or 1/2 teaspoon smoked sea salt 1 teaspoon Broth Powder (or any vegan broth powder) 1 teaspoon maca powder Place all the ingredients in a blender.