1Preheat the oven to 300°F (150°C).

2In a large bowl, combine rolled oats, brown sugar, cinnamon, and kosher salt.

3In a small bowl, whisk together grapeseed oil and maple syrup, and pour over oat mixture. Using a large spatula, fold ingredients together until everything is well mixed.

4Spread granola on a large baking sheet, and bake for 20 to 25 minutes, stirring twice, until granola is toasted and golden brown.

5Transfer to a clean bowl; stir in pecans, raisins, and pumpkin seeds; and allow to cool completely. Store in a tightly sealed glass jar for up to 1 week.

1In a medium sauté pan over medium-high heat, heat olive oil. Add red onion and button mushrooms, and cook for 2 or 3 minutes, stirring once or twice.

2Add sage, kosher salt, and black pepper, and cook for 2 more minutes.

3Stir in black beans, and cook, turning a few times and pressing to break up beans and brown them a little, for about 5 minutes. Remove from heat, and set aside.

4Lay each tortilla on a plate, and spoon ¹/₂ of mushroom filling down center of each, and divide tomato, avocado, and salsa between each burrito. Roll burritos by folding the two short ends in first and then folding one long end inward.

1In a small saucepan over medium-high heat, warm ¹/₄ cup soy milk.

2Place flax meal in a small bowl, add warm milk, stir well, and set aside.

3In a small bowl, whisk apple cider vinegar into remaining soy milk, and set aside to thicken and curdle.

4In another small bowl, mash banana with brown sugar, maple syrup, and vanilla extract. Whisk in flax mixture, followed by curdled soy milk, and blend well.

5Heat a cast-iron griddle or frying pan over medium heat until a drop of water sizzles and evaporates immediately.

6Meanwhile, in a medium bowl, whisk together white whole-wheat flour, buckwheat flour, baking powder, kosher salt, cinnamon, and nutmeg. Stir in wet ingredients until just combined, and quickly fold in chopped pecans. Stir in more soy milk as needed to make a thick batter, the consistency of a heavy, pound cake batter.

7Lightly oil or butter the griddle, and drop 3 tablespoon-size scoops of batter into the pan, spreading with a small spatula if necessary. Cook for 2 minutes without disturbing or until bubbles form on the surface of the pancakes, carefully flip over pancakes, and cook for 1¹/₂ more minutes. Grease the pan a little between each batch, as these pancakes will want to stick to the pan otherwise.

8Serve hot with mixed fruit (if using) and more maple syrup (if using).

1Preheat the oven to 350°F (180°C). Lightly coat the cups of a 12-cup muffin tin with nonstick baking spray.

2In a medium bowl, whisk together all-purpose flour, sugar, baking soda, baking powder, kosher salt, and nutmeg.

3In a small bowl, whisk egg replacer with warm water until well blended. Whisk in vanilla nondairy yogurt, grapeseed oil, nondairy milk, lemon zest, and lemon juice.

4Quickly stir wet ingredients into flour mixture until ingredients are just combined, taking care not to overmix. Fold in strawberries.

5Using an ice-cream scoop or a large spoon, evenly divide batter among muffin cups. Batter will be thick, like biscuit dough.

6Bake on the bottom rack of the oven for 22 to 25 minutes or until muffins spring back when lightly pressed in the center. Cool in the pan for 5 minutes before turning out on a wire rack to cool. Serve warm or at room temperature.

1Preheat the oven to 350°F (180°C).

2Roll out Pie Pastry to an 11-inch (28cm) circle, and transfer to a 9-inch (23cm) deep-dish pie pan. Fold edges of dough inward, and crimp using your thumb and two fingers to pinch dough all around. Refrigerate until ready to fill.

3In a large sauté pan over medium heat, heat 2 tablespoons extra-virgin olive oil. Add shallots, and cook, stirring once, for 4 minutes or until they begin to brown.

4Add button mushrooms, and cook, stirring frequently, for about 5 minutes or until mushrooms are golden.

5Add spinach, ¹/₂ teaspoon kosher salt, and black pepper, and stir until wilted. Set aside.

6In a medium saucepan over medium heat, bring water and vegetable stock to a boil.

7In a small bowl, whisk together chickpea flour, nutritional yeast, turmeric, and sweet paprika.

8Add remaining 2 tablespoons extra-virgin olive oil to boiling stock mixture, and pour in chickpea flour a little at a time, whisking vigorously to eliminate lumps. Continue whisking for 2 minutes or until mixture thickens, and whisk in remaining ¹/₂ teaspoon kosher salt, plant-based butter, and chives. Stir in mushroom mixture.

9Pour cooked mixture into the prepared piecrust, and bake for 40 minutes or until filling is set. Cool for 20 minutes before slicing. Serve warm or cold.

1In a small bowl, whisk together flax meal and warm water. Set aside.

2In a medium sauté pan over medium-high heat, heat 1 tablespoon grapeseed oil. Add yellow onion and cremini mushrooms, and cook, stirring frequently, for 10 minutes or until onions soften and mushrooms begin to brown.

3Stir in sage, thyme, marjoram, nutmeg, and cloves, and stir for 1 minute. Season with kosher salt and black pepper, and set aside to cool slightly.

4In a food processor fitted with a metal blade, pulse black beans, dark kidney beans, quinoa, rolled oats, gluten-free all-purpose flour, mushroom mixture, and flax mixture 5 or 6 times or until mixture reaches a chunky but cohesive consistency.

5Heat a large nonstick frying pan over medium heat, add just enough grapeseed oil to coat the bottom of the pan (about 2 or 3 tablespoons). Using an ice-cream scoop, scoop out scant ¹/₄ cup portions of bean mixture directly into the hot pan, spacing them several inches apart. Use the back of a wet tablespoon to gently pat each down into a 3-inch (7.5cm) patty. Cook for 2 minutes per side, turning carefully with a thin spatula (patties are somewhat delicate). Serve immediately, or cool completely and freeze in an airtight container separated by layers of parchment paper. Reheat frozen sausage patties in the microwave for about 1 minute or in a 400°F (200°C) oven for 8 to 10 minutes.