Ingredients
For the ladyfingers cake:

• 1 recipe The Best Vegan Vanilla Cake (enough to make 24 cupcakes or a 2-layer 9" cake), see instructions

For the espresso sauce:

• 4 shots of espresso (or very very strong coffee)
• 2 tablespoons coffee liqueur
• water

For the cream layer:

• 1 cup raw cashews
• 1/2 cup non-dairy milk (such as soy or almond)
• 3 tablespoons agave or maple syrup
• 1 teaspoon vanilla extract
• 1, 14oz can premium coconut milk or coconut cream , chilled in the fridge overnight
• 1 tablespoon cocoa powder

Instructions
To make the ladyfingers:

1. Make The Best Vegan Vanilla Cake (link a, but instead of making round cakes, divide the batter into two lightly greased 9" square baking pans. Bake for 22 - 28 minutes until lightly golden and a toothpick comes out clean in the center. *Don't make the frosting as that isn't needed for the tiramisu.
2. Let the cakes cool completely then slice into fingers about 1" wide. You should get about 18 to 20 fingers out of each pan.

To make the espresso sauce:

1. Add the espresso and coffee liqueur to a measuring cup, and fill with water until you have 3/4 cup of liquid.

To make the cream layer:

1. First, soften the cashews by putting them in a medium pot and covering with water. Boil for about 10 minutes until the cashews are tender. Drain and rinse with cold water.
2. Add the cashews to a blender along with the non-dairy milk, agave, and vanilla extract. Blend until completely smooth stopping to scrape down the sides as needed.
3. Open the can of well-chilled premium coconut milk and scrape out just the hardened coconut cream leaving behind any coconut water. Add the cream to a mixing bowl and beat until it softens and becomes fluffy. Lightly fold in the cashew mixture. If not using right away, store in the fridge until ready to use.

To assemble the tiramisu:

1. In an 8″ x 12″ or 9″x 9″ dish tightly line up the ladyfingers in a single layer. Spoon over half of the espresso sauce then spread over the cream mixture. Repeat with another layer of ladyfingers, the remaining espresso sauce and remaining cream. (You might have several ladyfingers left over which makes perfect treats for eager snackers or for dipping into coffee.) Cover and put in the fridge to set for a minimum of 3 hours or overnight.

To serve:

1. Put the cocoa powder in a fine sieve and sprinkle over the top of the tiramisu. Store any leftover tiramisu in the fridge.

Recipe Notes
For the whipped coconut it's important to buy coconut cream or premium coconut milk. Not all coconut milks are alike. To tell if your coconut milk is rich enough, do the shake test, shake it and listen. If lots of liquid is sloshing around, that’s not a good brand for this recipe. If you hear no liquid or very little liquid then it’s probably higher in fat and would work well. One reliable brand is Thai Kitchen Premium Coconut Milk.

Ingredients

LETTUCE

• 1 head romaine lettuce (organic when possible // separated into individual leaves // large bottom stems removed)

FILLING

• 1/2 cup beet hummus or plain hummus (keep this recipe raw with sprouted hummus)
• 1 cup halved cherry tomatoes
• 1/2 cup alfalfa sprouts
• 1 cup finely shredded carrots (I used my mandolin with the medium-tooth blade)
• 3/4 cup thinly sliced red cabbage
• 1 medium ripe avocado (cubed)
• 1 Tbsp hemp seeds (optional)

SAUCE

• 1/3 cup tahini (to keep this recipe raw, use raw untoasted tahini)
• 2 Tbsp lemon juice
• 1 Tbsp maple syrup
• 1 pinch sea salt (optional)
• Water (to thin)
• 
  

Instructions

1. You can make hummus - there are a lot on line but a beetroot one works well.
2. Prepare sauce by adding tahini, lemon juice, maple syrup, and salt to a small mixing bowl and whisking to combine. Then add water 1 Tbsp (15 ml) at a time until a pourable dressing is formed. Taste and adjust flavor as needed, adding more salt for overall flavor, lemon for acidity, or maple syrup for sweetness. Transfer to a serving vessel or ramekin or set aside.
3. Arrange lettuce boats on a serving platter and begin filling with 1-2 Tbsp (15-30 g) hummus. Then top with tomatoes, sprouts, carrots, cabbage, avocado, and hemp seeds (optional).
4. Either drizzle with tahini sauce or serve on the side. Best when fresh. Store leftover tacos in the refrigerator up to 3 days (be sure to add lemon or lime juice to avocado to help it from turning). Tahini sauce will keep for 4-5 days.

Ingredients

VEGETABLES

• 3-4 medium red or yellow baby potatoes (sliced into 1/4-inch rounds)
• 1/2 large sweet potato (skin on // sliced into 1/4-inch rounds)
• 2 large carrots (halved and sliced)
• 1 medium beet (sliced)
• 4 medium radishes (halved)
• 2 Tbsp avocado or melted coconut oil (divided // if oil-free, sub water or vegetable broth)
• 1 tsp curry powder (divided)
• 1/2 tsp sea salt (divided)
• 1 cup cabbage (thinly sliced)
• 1 medium red pepper (thinly sliced)
• 1 cup broccolini (roughly chopped)
• 2 cups chopped collard greens or kale (organic when possible)

TOPPINGS

• 1 medium lemon (juiced // ~3 Tbsp or 45 ml as original recipe is written // divided)
• 2 Tbsp tahini (divided)
• 2 Tbsp hemp seeds (divided)
• 1/2 medium avocado (divided // optional)

​Instructions

1. Preheat oven to 400 degrees F (204 C) and line two baking sheets with parchment paper (or more baking sheets if increasing batch size).
2. To one baking sheet, add the potatoes, sweet potatoes, carrots, beets, and radishes and drizzle with half of the oil (or water), curry powder, and sea salt (as original recipe is written- 1 Tbsp (15 ml) oil (or water), 1/2 tsp curry powder, and 1/4 tsp sea salt). Toss to combine. Bake for a total of 20-25 minutes or until golden brown and tender.
3. To the second baking sheet, add the cabbage, bell pepper, and broccolini. Drizzle with with the remaining half of the oil (or water), curry powder, and sea salt (as original recipe is written- 1 Tbsp (15 ml) oil (or water), 1/2 tsp curry powder, and 1/4 tsp sea salt). Toss to combine.
4. When the potatoes/carrots hit the 10-minute mark, add the second pan to the oven and bake for a total of 15-20 minutes. In the last 5 minutes of baking, add the collard greens or kale to either pan and roast until tender and bright green.
5. To serve, divide vegetables between serving plates and garnish with avocado (optional) and season with lemon juice, tahini, hemp seeds, and another pinch of sea salt (optional). You could also garnish with any fresh herbs you have!
6. Best when fresh. Store leftovers covered in the refrigerator for 3-4 days. Reheat in a 350-degree F (176 C) oven or on the stove top over medium heat until hot.