MAKES 2 LARGE OR 4 SMALL SANDWICHES, WITH EXTRA SALAD PREP TIME: 25 minutes ACTIVE TIME: 25 minutes INACTIVE TIME: 24 hours pickled carrot & daikon salad 1 cup julienned carrot 1 cup julienned daikon radish 1 small jalapeño, sliced ½ cup water ¼ cup rice vinegar 2 tablespoons agave syrup ¼ teaspoon salt lemongrass tofu One 14-ounce block extra firm tofu, drained and pressed for at least 30 minutes (see How to Press Tofu ) 4 lemongrass stalks, ends trimmed and outer leaves

SERVES 12 PREP TIME: 15 minutes ACTIVE TIME: 40 minutes INACTIVE TIME: 60 minutes chocolate cake Vegan cooking spray (or vegan butter; soy-free if necessary) 2¼ cups unsweetened vanilla nondairy milk (nut-free and/or soy-free if necessary) 3 tablespoons apple cider vinegar 3 cups white rice flour 1½ cups cocoa powder ¼ cup + 2 tablespoons oat flour (certified gluten-free if necessary) ¼ cup + 2 tablespoons coconut sugar 1 tablespoon baking powder 1 tablespoon baking soda 1½ t

MAKES 12 MUFFINS PREP TIME: 10 minutes ACTIVE TIME: 25 minutes INACTIVE TIME: 20 minutes ¾ cup nondairy milk (nut-free and/or soy-free if necessary) 1 teaspoon apple cider vinegar 2 cups oat flour (certified gluten-free if necessary) ⅓ cup sweet white rice flour 1 tablespoon cornstarch (or arrowroot powder) 1 tablespoon baking powder ½ teaspoon ground cinnamon ½ teaspoon salt 2 ripe (very speckled) medium bananas, mashed ⅓ cup maple syrup 2 tablespoons coconut oil, melted 1

SERVES 4 PREP TIME: 15 minutes (not including time to make Vanilla Whipped Cream) ACTIVE TIME: 35 minutes French toast 1 vanilla bean 1 cup plain or vanilla nondairy milk (nut-free and/or soy-free if necessary) ½ cup canned coconut milk (or vegan creamer) ½ cup chickpea flour 2 tablespoons maple syrup 1½ tablespoons arrowroot powder 1 teaspoon vanilla extract ¼ teaspoon salt Vegan cooking spray (soy-free if necessary) 8 vegan bread slices (the thicker the better; gluten-free

SERVES 1 PREP TIME: 2 minutes ACTIVE TIME: 8 minutes 1½ cups water 1 cup rolled oats (certified gluten-free if necessary; see Tip) ¼ cup nondairy milk (nut-free and/or soy-free if necessary) 1 to 2 tablespoons maple syrup 1 teaspoon ground cinnamon Salt to taste Steps: 1. Combine the water and oats in a small saucepan or pot and bring to a boil. Reduce to a simmer and cook, untouched, for 3 to 4 minutes, until slightly thick and sticky. 2. Add the milk, maple syrup, cinnamo

SERVES 10 TO 12 PREP TIME: 10 minutes ACTIVE TIME: 20 minutes INACTIVE TIME: 40 to 45 minutes Olive oil spray One 14-ounce block extra firm tofu 3 cups unsweetened nondairy milk (nut-free if necessary) 2½ cups chickpea flour 2 tablespoons lemon juice 2 tablespoons nutritional yeast 1½ teaspoons black salt (kala namak; or regular salt) 1½ teaspoons garlic powder 1 teaspoon mustard powder ¾ teaspoon ground turmeric Black pepper to taste 1 teaspoon olive oil ½ medium yellow on

MAKES 8 PANCAKES PREP TIME: 10 minutes ACTIVE TIME: 25 minutes ¾ cup oat flour (certified gluten-free) ¾ cup gluten-free flour blend (soy-free if necessary) 1 tablespoon cornstarch 1 tablespoon baking powder ½ teaspoon salt 1¼ cups nondairy milk (nut-free and/or soy-free if necessary) 1⅓ cup maple syrup, plus more for serving ¼ cup unsalted, unsweetened peanut butter (or nut or seed butter of your choice) 1 tablespoon apple cider vinegar 1 teaspoon vanilla extract Vegan cooki

SERVES 4 OR 5 PREP TIME: 10 minutes ACTIVE TIME: 20 minutes scrambled tofu 1 teaspoon olive oil ½ medium yellow onion, diced One 14-ounce block extra firm tofu 2 tablespoons vegetable broth, plus more if needed 1 teaspoon black salt (kala namak; or regular salt) 1 teaspoon ground cumin ½ teaspoon paprika ¼ teaspoon ground turmeric 3 tablespoons nutritional yeast, optional 1 tablespoon lemon juice Black pepper to taste rancheros 8 to 10 corn tortillas (2 per person) Salsa Cho