Preheat oven to 350 degrees F.

In preheated skillet, add olive oil, garlic, salt, and pepper. Sauté, stirring frequently, until just lightly golden brown. 

Add cornstarch and whisk to incorporate. Cook for 1 minute. 

Add almond milk a little at a time, whisking to incorporate. Whisk slowly to prevent clumps. 

Continue until all the almond milk has been added. Then add vegetable broth. Whisk to incorporate. 

Reduce heat to low. Let simmer to thicken, whisking frequently. Do not let burn on bottom. 

Turn off heat. Transfer sauce to blender and add nutmeg, and nutritional yeast. 

Blend on high until creamy and smooth. Taste and adjust seasonings as needed, adding more nutmeg, salt, pepper, or nutritional yeast to taste. Mixture should be very cheesy and a bit salty (this seasons the potatoes) 

Generously grease with oil or vegan butter, hotel pans or baking pans all the way up the sides.  

Layer half the sliced potatoes on bottom of pan and season with salt and pepper. Toss to coat.  

Cover with half of the onions and chorizo, spreading evenly. Lay flat and sprinkle on half the vegan parmesan. 

Add remaining potatoes, season with a bit more salt and pepper, and loosely toss. 

Pour sauce over the potatoes and add remaining vegan parmesan cheese, chorizo, and onions. Push down with your fingers to submerge everything. 

The sauce should just cover the potatoes. Remove any potatoes that are above the surface. 

Cover with foil and bake on middle rack of oven for 20 minutes. Then remove foil and bake for another 40-45 minutes (a total of 1 hour – 1 hour 5 minutes).  

Potatoes are done when knife inserted into the potatoes comes out without effort and the top is golden brown and bubbly. 

Remove from oven and let cool for 15 minutes before serving.  

As an optional garnish, top with fresh parsley and a dash of paprika for extra color.  

Preheat the oven to 350°F. Spread the bread cubes in a single layer on a baking sheet and bake them until they are dry and lightly toasted, about 15 minutes. (The croutons will not reach their full crispness until they have cooled.) Set the croutons aside. 

To make the dressing, place the nutritional yeast flakes, tahini, mustard, and garlic in a medium mixing bowl, and stir them together to make a paste. Gradually add the lemon juice, soy sauce, and water, stirring vigorously with a wire whisk until the dressing is very smooth. 

To assemble the salad, place the lettuce leaves in a large mixing bowl. (The larger the better to facilitate tossing.) Pour the dressing over the lettuce and toss the salad until all the leaves are well coated. Add the croutons and toss the salad again, making sure that the dressing and croutons are well distributed. 

Scoop the salad equally onto four salad plates. Garnish each portion with ground black pepper, toasted nori flakes, and lemon wedges, if desired. Serve immediately. 

Preheat the oven to 350 °F. Coat a 12 cup muffin tin (or two 6 cup muffin tins) with nonstick cooking spray, and set it aside.

Place the tofu, juice concentrate, water, and oil in a blender or food processor fitted with a metal blade, and process into a smooth, creamy emulsion. Set aside.

Place the remaining ingredients except the corn in a large mixing bowl, and stir them together until they are well combined. Pour the blended mixture into the dry ingredients , and mix until the dry ingredients are evenly moistened. The batter will be very stiff. Stir in the corn kernels, and mix well.

Immediately spoon the batter equally into the prepared muffin cups. Use up all of the batter. The cups will be quite full. Bake for 20 to 25 minutes.

Gently loosen the muffins, and turn them on their sides in the muffin tin. Cover the muffins with a clean tea towel, and let them rest for 5 minutes. This will keep them fro,m developing a hard crust.

Transfer the muffins to a cooling rack, and serve them warm or at room temperature.

Preheat oven to 300°. (Turn fan off if convection) 

Mix the olive oil, nutritional yeast, and salt until blended. 

Wash and dry the kale. Remove stems and break the leaves into pieces. 

Toss the kale into the seasoning mix until well coated. 

Bake at 300ᵒ for 7 minutes. Flip the kale over and bake for another 7 minutes, or until crispy.

Bring salted water to a boil, add your pasta, and cook until al dente. Drain and hold hot. 

While the pasta is cooking, combine all pesto ingredients in a blender or food processor and blend until creamy smooth (add additional oil if needed). 

Note: (Taste pesto, some salt may be needed, depending on Vegan Cheese) 

For service, add finished pesto with pasta and mix well to combine. 

Serve with a sprinkle of fresh parsley or basil if desired. 

For 1 Cake: 

Crust: 

Add the macadamias, cashews and pitted dates to a food processor and process until a sticky dough has formed. 

Scoop out into a greased 8-inch springform pan and pat down until smooth. 

Place into the freezer to set. 

Maple Date Vegan Cheesecake with Strawberries cont.: 

Filling: 

In a food processor add the 2 cups of pre-soaked cashews along with the lemon juice, vanilla and maple syrup and blend until smooth. 

Pour this over the crust, smooth out with a spatula and return to the freezer. 

Allow this to set firmly (overnight) before you prepare your topping. 

Topping: 

Add the soaked cashews, fresh strawberries, lemon juice and 2 Tablespoons maple syrup to the blender and blend until smooth. Taste to check sweetness (the sweetness will depend on the sweetness of the strawberries), if needed add more maple syrup and blend again. 

Pour this over the cheesecake layer and return to the freezer to set solidly. 

When completely set, let it thaw for 30 minutes then decorate top with fresh sliced strawberries and serve. 

Preheat oven to 400°F. 

Pour cauliflower into a large bowl. Toss with melted butter shaking to make sure cauliflower is coated on all sides. 

Add hot sauce. Toss and stir until all the cauliflower is coated. 

Add Nutritional Yeast and mix well. 

Transfer cauliflower to parchment lined sheet trays and bake for 10-15 minutes, until browned and crispy. Turn once halfway thru. 

Serve Immediately. 

Directions

Preheat oven to 350 degrees. Spray pie pans with oil. 

For every pan: Cut 2 tortillas in half (making 4 pieces) and arrange them so that the bottom and sides are covered. Bake for about 10-15 minutes checking to make sure the tortillas have not moved and not bubbling (break any bubbles if they form). Remove when just crisp. 

During baking, heat oil over med heat. Add onion and cook till translucent. Add garlic and cook until aromatic but not brown. Add spinach and cook until wilted. Remove from heat. 

In a food processor, add tofu, nutritional yeast, lemon juice, and spices. Process until smooth. 

Add artichokes and onion mixture to food processor and plus until mixed. Fold in diced peppers 

Put mixture into pie pan.  Bake for about 45 mins at 350.