Recipes

Yield: 36 large cookies Ingredients Vegan butter (1 cup, softened to room temperature) Brown sugar (1½ cups, packed) Molasses (½ cup) Vanilla extract (1 Tbsp) All-purpose flour (3¼ cups) Baking soda (1 Tbsp) Salt (½ tsp) Ground ginger (1 Tbsp) Cinnamon (1 Tbsp) Nutmeg (½ tsp) Sugar (1 cup, for rolling) Directions Preheat oven to 350°F. Line two large baking sheets with parchment paper. Using a hand mixer, beat softened vegan butter and brown sugar until creamy. Add molasses and vanilla, beating until smooth. Add 2 cups flour, then sprinkle baking soda, salt, ginger, cinnamon, and nutmeg on top. Mix on low speed. Add remaining 1¼ cups flour and mix until incorporated. Fill a small bowl with the cup of sugar for rolling. Scoop about 2 Tbsp of dough for large cookies and roll into a ball. Coat each ball completely in sugar. Place on prepared baking sheets and bake 11-12 minutes until they begin to crack on top. Let cool for 10-15 minutes before enjoying. Notes Optional: Add 1-2 cups of candied ginger chopped into small pieces to the dough. Cookies will look very soft when done, but they firm up a lot as they cool. Avoid overbaking to prevent crispiness.

Servings: 8 Ingredients Elbow or shell pasta (16 oz) Raw cashews, unsalted (1-1/2 cups) Water (3/4 cup) Fresh lemon juice (2-3 tbsp) Nutritional yeast (1/4 cup) Fine sea salt (1-1/2 tsp) Chili powder (1/2 tsp) Garlic powder (1/4 tsp) Turmeric (1/4 tsp) Spicy brown mustard (1/2 tsp, optional) Cayenne pepper (pinch, optional) Directions Bring a large pot of water to a boil, salting it with about 1 tsp sea salt, and cook pasta per package directions. While the pasta cooks, combine cashews, water, 2 tbsp lemon juice, nutritional yeast, salt, chili powder, garlic powder, turmeric, mustard, and cayenne in a high-speed blender. Blend until silky smooth, adding 1-2 tbsp more water if needed. Drain the pasta and return it to the pot. Stir in the sauce over medium heat until warmed through and well coated, adding water as needed for desired creaminess. Adjust with additional salt or lemon juice to taste and serve warm. Notes Without a high-speed blender, soak the cashews in 1 cup boiled water for at least 10 minutes, then drain before blending. Non-dairy milk can be substituted for the water in the sauce. For a baked version, thin the sauce with an extra 1/4 cup water, bake at 350°F for 10 minutes, then broil until the top is golden. Good with steamed broccoli stirred in or on top. Leftovers keep in an airtight container up to 1 week; the sauce thickens when chilled.

Ingredients Prepared horseradish (3 tbsp) White vinegar (1/3 cup) Salt (1/2 tsp) Garlic powder (1/2 tsp) Black pepper (1 tsp) Notes If you can’t find prepared horseradish, you can substitute 4.5 tbsp of horseradish sauce.

Yield: ~2 cups Ingredients Heavy cream, cold (1 cup) Powdered sugar (2 tbsp) Vanilla extract (1/2 tsp) Directions Combine all ingredients in a bowl or the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed until medium peaks form (3-4 minutes). Notes Medium peaks are between soft and stiff peaks: they hold their shape but the tip curls over. This is the right consistency for topping and piping. The colder the cream, the better it whips. Powdered sugar can be replaced with granulated sugar. If over-whipped (grainy or curdled), fold in a splash of unwhipped cream by hand to smooth it out. Use immediately, or cover tightly and refrigerate for up to 24 hours.