Instructions

1. In a small cup or bowl, mix together the nutritional yeast, chili powder, garlic powder, and cayenne pepper. Set aside.
2. Combine the oil and 3 popcorn kernels in a large pot and heat over medium-high heat. Once the kernels pop, add the remaining kernels, cover the pot, shake it a couple of times, and return to the heat. Once the popping begins, continue to shake it every 3 to 5 seconds until the popping stops. Remove from the heat and uncover.
3. Pour the melted butter over the popcorn, cover the pot again, and shake to coat. Uncover the pot and add the nutritional yeast mix, cover again, and shake to coat. Uncover the pot and add salt. Serve immediately.

Instructions

1. Combine the quinoa, corn flour, jalapeños, milk, lime juice, cream cheese or mayonnaise, nutritional yeast, cumin, coriander, and paprika in a large bowl and mix until fully combined. It should be moist and hold together when squeezed, but not wet like batter. If it’s too wet, add corn flour by the tablespoon until you have the right consistency. Add salt and pepper.
2. Line a baking sheet with parchment paper or a silicone baking mat. Scoop about 2 tablespoons of the mixture into your hand and shape it into a ball. Place on the prepared baking sheet. Repeat with the remaining mixture.
3. Heat a large frying pan, preferably cast iron, over medium heat. Pour in enough oil to coat the bottom and heat for 2 to 3 minutes. It is important to give the oil enough time to heat. (The bites will fall apart if the oil is not hot enough.) Check to make sure it’s hot enough by adding a pinch of the dough to the pan. If it sputters and sizzles, the oil is ready. Line a plate with paper towels.
4. Carefully place 5 or 6 bites in the pan and cook for 3 to 4 minutes, until golden and firm, flipping them every 30 seconds or so to cook on all sides. Use a slotted spoon to transfer them to the plate, placing more paper towels on top to absorb the excess oil. Repeat with the remaining bites, adding more oil to the pan as needed (allow the oil to heat each time you add more). Serve warm, with salsa for dipping. 

• These are best eaten the same day but will keep in an airtight container in the fridge for 1 to 2 days.

• Make these poppers extra hot by replacing half or all of the milk with hot sauce.

• To bake the poppers instead of frying them, preheat the oven to 375ºF (190ºC), place the poppers on a baking sheet lined with parchment paper or a silicone baking mat, and bake for 30 minutes, flipping once halfway through.

Instructions

1. Preheat the oven to 450°F . Lightly spray a 9 × 13-inch baking dish with olive oil.
2. To make the cauliflower : Mix the milk, chickpea flour, cornmeal, garlic powder, and paprika in a large bowl. Dredge one cauliflower floret at a time in the mixture and place in the prepared baking dish. Bake for 20 minutes.
3. While the cauliflower is baking, mix together the hot sauce, apple cider vinegar, tomato paste, and maple syrup in a cup or small bowl.
4. Remove the cauliflower from the oven and use a spatula to loosen any florets sticking to the baking dish. Pour the hot sauce mixture over the cauliflower, toss to coat, and bake for 7 to 8 minutes more, until the hot sauce has thickened and caramelized.
5. While the cauliflower is baking the second time, make the dip : Mix the yogurt, mayonnaise, white wine vinegar, Worcestershire sauce, salt, garlic powder, onion powder, marjoram, and oregano in a medium bowl. Once combined, fold in the tofu. Taste and add pepper as needed.
6. Serve the cauliflower immediately with the dip. 

• Leftovers will keep in airtight containers in the fridge for 2 to 3 days.

Instructions

Whisk all the ingredients together in a large bowl. Divide evenly between the two jars. Tightly secure the lid on each jar. Attach a card with the following instructions to the jar:

• Preheat the oven to 350°F (180ºC). Lightly coat a 10-inch cake pan or skillet or an 8 × 8-inch baking dish with cooking spray or olive oil.
• In a large bowl, combine 1¼ cups nondairy milk with 1 tablespoon apple cider vinegar and let it sit for 5 minutes. Whisk in ⅓  cup sunflower oil or melted coconut oil. If you want a sweeter, moister cornbread, add 2 tablespoons maple syrup. Add the contents of the jar and stir until smooth. If you like, you can stir in 1 cup fresh corn kernels OR 1 cup fresh blueberries OR ¼ cup canned diced green chiles OR 2 tablespoons diced jalapeños.
• Pour the batter into the prepared pan and bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Let it rest for 10 minutes before serving. Enjoy! (Serves 8 to 10)

Instructions

1. Combine the onion flakes, nutritional yeast, thyme, parsley, rosemary, garlic powder, paprika, salt, and pepper in a cup or small bowl and stir until well incorporated.
2. Pour ¾ cup of the lentils into each jar. Divide the spice mixture between the two jars. Place two bay leaves in each jar, pressed up against the side, with the bottom tips secured in the lentils and spices. Holding the leaves in place, pour ¾ cup of the rice into each jar. Once the rice is holding the leaves in place, you can let go of them.
3. Pour ½ cup of the split peas into each jar. Top each jar with 1 cup of the dried mushrooms. Tightly secure the lid on each jar. Attach a card with the following instructions to the jar:

• Combine the contents of the jar with 1 quart  low-sodium vegetable broth in a large pot. Bring to a boil, then reduce to a simmer, cover, and cook for 25 minutes. Add 2 cups water, bring to a boil again, and reduce to a simmer. Cook uncovered for 20 minutes more, or until the lentils and split peas are tender. Add another 2 cups broth or water and simmer until heated through, about 5 minutes. Remove from the heat and add salt and pepper to taste. For an extra punch of flavor when serving, add a squeeze of lemon juice or a sprinkling of chopped fresh parsley. Enjoy! (Serves 6)

• To make the gift even more special, deliver it with a couple of large mugs and soup spoons.

Instructions

1. Position two racks in the oven near the center. Preheat the oven to 275°F. Line two baking sheets with parchment paper or silicone baking mats.
2. Combine the dates, milk, maple syrup, coconut oil, vanilla, and salt in a food processor or high-speed blender and process until smooth, pausing to scrape the sides as necessary. Set aside.
3. In a large bowl, stir together the oats, puffed rice, buckwheat groats, cashews, hemp seeds, flax meal, and cinnamon. Add the date mixture and stir until combined. Sprinkle the sugar over the granola and gently stir it in.
4. Spread out the granola over the two baking sheets and bake for 20 minutes. Switch the sheets, placing the bottom sheet on the upper rack and the top sheet on the lower rack, and bake for another 20 minutes, until crisp and golden. Let cool completely before crumbling and transferring to gift jars or an airtight container. 

• The granola will keep at room temperature for about 2 weeks.

• For a sweeter granola, increase the sugar to ⅓ cup.

Instructions

1. Pour the cereal into a very large bowl. Set aside.
2. Melt the chocolate in a double boiler or a heatproof bowl on top of a pot of boiling water, stirring frequently, until smooth. Stir in the peanut butter, butter, vanilla, and salt. Stir until combined and completely melted and smooth.
3. Pour the chocolate mixture over the cereal. Stir until combined. Add the powdered sugar and toss until fully coated.
4. Spread out the mixture on a baking sheet to cool completely. Divide among gift bags or jars, or place in an airtight container. 

• You can refrigerate it, or store it at room temperature, where it will keep for 5 to 7 days.

• For the peanut butter fanatics in the family, try switching out the waffle cereal with puffed peanut butter cereal (such as Barbara’s Peanut Butter Puffins).

Instructions

1. Line a baking sheet with parchment paper or a silicone baking mat. If possible, use binder clips to clip the edges of the paper to the rim of the sheet. This will hold it in place when you’re spreading the chocolate.
2. Melt the chocolate with the coconut oil in a double boiler or a heatproof bowl on top of a pot of boiling water, stirring frequently, until smooth.
3. Pour the chocolate onto the prepared baking sheet and use a silicone spatula to spread it until it’s about ¼ inch (6 mm) thick. Sprinkle the top with the pistachios and apricots, then with salt. Refrigerate for 1 hour, or until completely set.
4. Break the bark into pieces and place the pieces in cellophane bags tied closed with string or in a cute box. Store in a cool, dry place.

• You can, of course, use different dried fruits and/or nuts in this bark. Just use equal quantities as listed and you’ll be golden.

• For a nut-free option, use shelled sunflower seeds or pepitas (pumpkin seeds).

• To really make this bark stand out, use high-quality, high-cacao-content chocolate.

Instructions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
2. Combine the cashews, almonds, pecans, and peanuts in a large bowl. In a small bowl, stir together the coconut sugar, coconut oil, maple syrup, lemon juice, chili powder, cumin, cinnamon, and cayenne pepper. Pour over the nuts and toss until combined. Spread out the nuts on the baking sheet and sprinkle with salt.
3. Bake for 18 to 20 minutes, stirring twice with a spatula, until the nuts are golden brown and glazed. Let them cool completely before transferring to small paper bags or jars or a large airtight container. 

• The nuts will keep at room temperature for 4 to 5 days.