5 medium yellow-fleshed potatoes
1 bunch (8-10 leaves) kale, stems and center ribs removed
1 1/2 cups rich, unsweetened non-dairy milk or creamer (such as Califia)
3 scallions, white and green parts thinly sliced
Salt and pepper, to taste
2 tablespoons non-dairy butter (optional)

Chop or tear kale into thumb-sized pieces. Wilt the kale in a large pan or skillet, stirring frequently so it doesn’t stick. When kale is wilted, remove from heat and set aside.

Peel and cube the potatoes. Simmer until fork tender, drain, and return to pan.

While the potatoes are simmering, prepare the scallions and combine with the milk in a small saucepan. When potatoes are almost cooked through, put the saucepan over low heat and bring to a simmer, then remove from heat.

While milk is heating and potatoes are almost finished simmering, preheat your broiler on low, and lightly grease a medium-sized baking dish (8- or 9-inch square).

Begin mashing the potatoes, adding milk in small increments (be sure to add all of the scallions) as you go. Small chunks are fine. Fold in the kale, and season to taste with salt and pepper. The potato mixture will be a little wet – this is fine, as they will lose moisture in the oven.

Transfer the potato mixture to the baking dish. Potatoes should be distributed evenly, but do not need to be smoothed out. Put under broiler until top is nice and brown. Depending on your broiler, this may take anywhere from five to fifteen minutes.

If you want to serve with butter, you can make little wells on the top when you take the potatoes out of the oven, and put little dollops of butter into the wells. Place back in the still-warm oven briefly, until the butter is melted.

Yield: 2 main or 4 – 6 servings

Prep time: 10 minutes | Cooking time: 30 minutes

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These scones have medjool dates and fresh nutmeg, but the recipe can be easily adapted. Just swap out the nutmeg for 1/4 teaspoon of another spice (or omit it completely), and replace the dates with 1/2 cup of any combination of fruit, nuts, or chocolate.

2 cups spelt flour
2 teaspoons baking powder
3 tablespoons demerara sugar
Pinch of kosher salt
1/4 teaspoon ground nutmeg
5 tablespoons cold vegan butter, cut into 1-inch pieces
6 medjool dates, pitted and chopped (this should be just over 1/2 cup
2/3 cup rich, heavy nondairy milk (soy, coconut, or almond work best)
Additional milk for brushing the scones

Position rack in center of oven. Preheat to 400. Line baking sheet with parchment.

Sift together the flour, baking powder, sugar, salt, and nutmeg. Cut/rub in the butter until the pieces are pea-sized. Mix the dates in with your hands, so that the pieces are separated and lightly coated with flour. Stir in the milk. The batter will be stiff and dry; finish mixing with your hands, kneading gently until a craggy (but not sticky!) dough forms. Turn out onto parchment, shape into a 1-inch thick disc, and cut into 8 wedges. Space the wedges a couple of inches apart. Brush top of scones with milk.

Bake on center rack of oven at 400 degrees for 13-15 minutes, until tops of scones are golden.

Taste best eaten same day, preferably warm.

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2 cups frozen pineapple chunks
2 large bananas, frozen and cut into 1-inch chunks
Splash of orange juice, optional
Ice cold water

Place the pineapple and banana into the canister, add a splash of orange juice, and just enough ice water to cover. Blend until smooth.

Prep time: 5 minutes | Active time: 5 minutes

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3 large ripe bananas
1/3 cup plain nondairy yogurt
1/3 maple syrup
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine grain sea salt
1 1/2 cups spelt flour
1/4 cup chocolate chips, optional
4 to 5 teaspoons turbinado sugar (or another large-crystal sugar, such as demerara)

Position an oven rack in the center position, and preheat the oven to 350 degrees. Lightly oil a jumbo six-muffin tin, or add liners.

In a large bowl, mash the bananas. Add the yogurt, maple syrup, baking powder, baking soda, cinnamon and salt, and beat with a wooden spoon until the batter is smooth and free of most lumps (a few small lumps of banana are okay). Gently fold in the spelt flour and chocolate chips. Portion the batter into your muffin tin cups in 1/4 cup increments – if any batter remains, distribute evenly. Sprinkle 1/4 to 1/2 teaspoon of the turbinado sugar over the top of each muffin and bake for 20-25 minutes. The muffins are done when they spring back when touched.

Prep time: 10 minutes | Active time: 35 minutes

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2 vegan sausages, chopped
1 medium potato, steamed, peeled, and mashed
1/3 yellow onion, finely chopped
1/2 cup sauerkraut, patted dry
1/2 teaspoon caraway seeds
1/3 cup vegan cheese shreds (optional)

6 vegan egg roll wrappers, such as Frieda’s (can sub spring roll wrappers)
Olive oil, for brushing

Preheat oven to 425 degrees and line a baking tray with parchment paper.

Combine the filling ingredients and mix well.

Have a small bowl of water nearby, which you’ll need to seal the egg rolls. Place a wrapper in front of you in a diamond shape. Spoon two tablespoons of the filling into the center, fold the bottom corner up, and tuck it in nice and snug. Wet your finger and moisten the remaining three corners. Fold in the side corners, then gently roll your egg roll up from the bottom and secure the top. Use additional water if necessary to secure it in place. Place the egg roll seam side down on the baking tray. Repeat until all of the egg rolls are wrapped. Brush the egg rolls lightly with olive oil. Bake for 10 minutes, flip, and continue baking until golden brown, another 5-10 minutes.

If you have an air fryer, fry them at 380 degrees for 9 minutes, flipping halfway through.

Serve with mustard.

Prep time: 15 minutes | Active time: 1 hour

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1 head garlic
Olive oil

1 cup walnuts
1/4 cup raw cashews
1 tablespoon olive oil
2 teaspoon Marsala (or lemon juice)
1 tablespoon nutritional yeast
Salt, to taste
2/3 cup water

8 ounces fettuccine

Heat the oven to 425 degrees. Peel most of the loose, papery skin from a head of garlic, and trim off about 1/4 inch from the top. Set the head of garlic, cut side up, into a piece of foil. Drizzle with olive oil, enough so that it sinks down between the cloves. Wrap tightly, and place in the oven for 45 minutes.

While the garlic is roasting, prepare the fettuccine according to its packaging. Reserve 1/4 cup of the cooking water, drain the rest of the water off, and set the noodles aside.

Once the garlic has finished roasting, gently squeeze the roasted cloves into a blender or food processor. Add the remaining ingredients and blend until smooth.

Toss with the noodles, using some of the reserved cooking water if necessary to keep the noodles from sticking.

Prep time: 10 minutes | Active time: 1 hour

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1 cup textured vegetable protein (TVP)

2 tablespoons non-dairy butter, such as Earth Balance
2 tablespoons flour (if making gluten free, use sorghum or oat flour)
Salt to taste

1 tablespoon olive oil
1/2 white onion, chopped
8 ounces mushrooms, sliced
2 tablespoons Marsala wine
2 teaspoons vegan Worcestershire
1 teaspoon ground fennel
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 cups water
1 Edward and Sons Not-Beef Bouillon Cube

In a medium bowl, combine TVP with enough water to fully cover. Set aside.

Make the roux: In a sauce pan or deep skillet, melt the butter over low-medium heat. Add the flour. Stir constantly until the mixture is a light golden color. It should be consistency of paste. Remove the roux from pan and set aside to cool in a small bowl.

Using the pan from the roux, add the oil and onion; sauté until beginning to soften, 3 to 5 minutes. Add the mushrooms and Marsala and sauté for an additional 3 minutes. Add the TVP, Worcestershire, fennel, garlic powder, and onion powder, and continue to cook while stirring occasionally. Add the water, bouillon, and roux. Cook over low heat until thickened.

Serve over warm biscuits or mashed potatoes.

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10 cups water
1 not-beef bouillon cube (e.g., Edwards & sons)
Handful dried shiitakes
1-inch knob ginger
2/3 block extra firm tofu, cubed
Up to 1 tablespoon red chili flakes, to taste

2 tablespoons chickpea miso
Handful enoki mushrooms

Chopped green onion, for garnish

Combine water, bouillon, shiitakes, ginger, tofu, and chili flakes in a large pot and simmer for 30 minutes. You can also use a pressure cooker; cook for 30 minutes.

After cooking, stir in the chickpea miso and enoki mushrooms. Garnish with chopped green onion and salt to taste.

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