Vegan Baking

These pancakes take advantage of soy milk's ability to curdle when exposed to acids. You can choose lemon juice or even cream of tartar as your acid of choice but I prefer the additional flavor complexity that apple cider vinegar contributes. Buttermilk flavor is also enhanced by adding margarine to the batter which also adds moisture and fluffiness. Top them with maple syrup, berries and/or a dollop of almond butter.

Lemon and corn both work to bring out each other's best qualities; corn highlights lemon's tanginess and lemon enhances corn's savory flavors. These bright, savory flavors packed into a pancake is a great way to start the day. Try them topped with a touch of almond butter, fruit and/or real maple syrup.

One of my favorite breakfasts is these gingerbread waffles accompanied by a cup of strong coffee and veggie sausage on the side. Just when you''re thinking that you may be eating dessert you'll notice a savoriness that will assert that this is indeed breakfast. Slather them with a touch of almond butter, a splash of maple syrup and a sprinkling of Balsamic Candied Pecans to make this a truly memorable experience.

These pancakes are one more reason to keep a sourdough starter in your refrigerator at all times. They're wild yeasted which gives them a fascinatingly complex flavor not normally found in pancakes. They require advance preparation of a sourdough starter that is used as the foundation of the batter.

Crepes unlock huge brunch and dessert option potential depending on wether you make savory or dessert crepes. This recipe is pretty foolproof as long as you use the right pan described below. If making savory crepes fill them with things like tofu scramble, seitan and beans or wild rice and mushrooms. If making sweet crepes fill them with bananas, chocolate and coconut; peanut butter, maple syrup and walnuts or caramel, pecans and apples topped with a drizzle of Cashew Cream. Buckwheat lends an earthy, nutty richness to these crepes, which are based on Easy Crepes but factor in buckwheat flour's ability to absorb slightly less liquid than all-purpose flour due to it's smaller amount of gluten.

Crepes unlock huge brunch and dessert option potential depending on wether you make savory or dessert crepes. This recipe is pretty foolproof as long as you use the right pan described below. If making savory crepes fill them with things like tofu scramble, seitan and beans or wild rice and mushrooms. If making sweet crepes fill them with bananas, chocolate and coconut; peanut butter, maple syrup and walnuts or caramel, pecans and apples topped with a drizzle of Cashew Cream.

Mango and coconut are good friends and some of my favorite foods so why not pair them together in pancakes? They, as well as your taste buds, will thank you.

This granola is so good you can have it for dessert.  Go ahead, I won't tell anybody.

This granola is great for a hearty first meal of the day.  It's low on sugar, high in protein and high in flavor.

This granola has a complex, hearty flavor due to the high protein grains that it features.  Perfect for breakfast before a day of world domination.

This granola is kind of like going on vacation.  Except without palm trees.  And it's cheaper.  And it tastes better.

This granola uses those bananas that you had to put in the freezer before they went bad.  Go ahead and thaw them out and put them to good use.

This granola is easy to make and has a nice subtle apple flavor.

This granola is a great way to start the day.  It has a subtle lemony sweetness that goes perfect with non-dairy milk of your choice.