1. Blend the almond milk with the dates, raisins, and pumpkin pie spice.
2. Combine the blended milk with the pumpkin puree and oatmeal in a medium bowl.
3. If the mixture is too thick, add a little more non-dairy milk.
4. Cover and let sit in the refrigerator for at least an hour or overnight.
5. Enjoy cold or warm.

Preheat oven to 375F.

Mix all the ingredients together and pour into a 9” by 13” glass baking dish.

Bake for 35 minutes. Enjoy hot, at room temperature, or cold!

Stir the quinoa, salsa and black beans into the tofu scramble. Taste and adjust seasoning as desired.

Place some of the scramble in the middle of a tortilla. Top with additional salsa and sprinkle with cilantro. Fold in the sides of the tortilla, and roll it up.

Repeat with the rest of the scramble. Serve the breakfast burritos warm, or wrap up and store in the fridge or freezer to heat up and enjoy throughout the week.

In a dry pan, sauté the onion over medium heat. If the onion begins to stick to the pan, add one or two tablespoons of water or vegetable broth and cover the pan. After a few minutes, stir in the red pepper and thyme.

When the onion is translucent and soft, uncover the pan and add the garlic. Crumble or mash up the tofu with a potato masher, fork or your hands, and add it to the pan. Sprinkle the turmeric on top, then stir in the rest of the seasonings.

Let it cook for a few minutes so the flavors come together. Add the spinach. Cover the pan and allow the steam to soften the spinach for a few minutes. Uncover the pan, stir the mixture and cook it uncovered for 2 more minutes if you prefer a drier scramble.

Serve with whole-grain toast, chips or wrapped in tortilla for a "breakfast burrito" with sprouts, avocado and / or fresh leafy greens.

Preheat the oven to 350 degrees F using the convection setting.

Chop the apple into small pieces.

Pour the oats into a large mixing bowl.

In a blender, combine the plant milk with the dates, water, flax seeds, baking powder and spices until smooth. Stir the blended mixture into the rolled oats. Add the chopped apples and raisins, and stir to incorporate. Taste and adjust the mixture if needed.

Spoon the mixture into silicone muffin cups. Bake for 40 to 45 minutes, until the tops are golden and slightly firm to the touch.

Let cool for 10 to 15 minutes before running a knife along the edges and popping them out of the silicone muffin cups.

Serve these apple cinnamon oatmeal cups hot or cold.

Combine the dry ingredients in a large bowl
(EXCEPT freeze dried strawberries and chocolate chips).
Blend the wet ingredients in a blender and add to dry ingredients
Mix well, spread on a cookie sheet
Bake at 170F overnight (about 7 hours)
Turn oven off and leave pans in oven to completely dry and cool. Add the freeze dried fruit. Store in a granola airtight container

Note: Trader Joes sells the freeze dried fruit and dried cherries without any added sugar or oil.

Place the dates and the almond milk in a blender and blend until smooth.

Add the milk to saucepan, add the spices and sweetener and heat until almost to a boil.

Add the grains, stir and cover.

Cook on medium-low for 25 minutes.

Top with fresh berries or frozen that have been thawed.

Preheat oven to 400F. Grease ligthly a long pyrex or 2 shallow 9-inch pie dishes and set aside.
Crumble tofu in a large bowl with hands until it looks like feta cheese.
Stir in nutritional yeast, dijon mustard, onion and garlic powder, turmeric and Herbamare or salt and pepper.
Mix in vegetables.
Transfer to pie dish and pat down firmly with a spatula until nice and tight.
Bake for 25 minutes until the top is firm and slightly brown.
Let frittata cool for 5 minutes in counter before serving.

Mix dry ingredients in a bowl.

Mix wet ingredients in a separate bowl.

Pour wet ingredients over dry ingredients and mix well.

Process the mixture in a blender until well blended and smooth.

Let sit for 15-20 min before cooking in a medium heated skillet or in a waffle maker.

Enjoy!

Drain the tofu well and cut into small cubes.

Cook in wok or large skillet for 10-15 minutes or until liquid is absorbed (may have to drain excess liquid couple times).

Season tofu with Herbamare, turmeric, oregano, liquid smoke and cook for 5 minutes.

Add the onions, pepper and garlic and cook for 2 minutes.

Add the mushrooms, and corn, stir well and cook for 2 minutes.

Add the spinach or kale and salsa.

Cook on low heat for 3 minutes.

Mix well and serve topped with diced grape tomatoes and cilantro. Enjoy!