Ingredients and Substitutions

Vegan chocolate chips - Adds a deep, chocolatey flavor to the cake and gives it such a rich texture. I like the EnjoyLife brand but use whichever vegan chocolate is your favorite.

Almond butter - Full of healthy fats, protein and fiber, the almond butter binds the cake batter and makes it moist. Use an unsalted, creamy, natural almond butter here. Cashew, hazelnut or peanut butter will also work but will change the flavor.

Maple syrup - This natural liquid sweetener has a subtle caramelised flavor. Its light sweetness helps to cut the bitterness of the cocoa. Agave nectar can be used instead if you like.

Cocoa powder - Enhances the chocolate flavor and adds some bulk to the batter. Make sure you're using unsweetened cocoa powder and not hot cocoa mix.

Almond flour - Keeps the cake gluten-free and moist. Don't use ground almonds here as the cake may turn out dense. You can even make your own almond flour!

Tapioca starch - This gluten-free starch helps bind the batter instead of using eggs, keeping it vegan and preventing the cake from crumbling. Arrowroot starch can be used instead.

Almond milk - Makes the batter fluid which helps the cake rise properly. Use an unsweetened, unflavored almond milk here. Oat or cashew milk also work well.

Baking powder - This leavening agent creates lift in the cake so it doesn't turn out dense.

Vanilla extract, salt and organic powdered sugar

Ingredients and Substitutions

Olive oil - This flavorful oil is used for softening the alliums and seasonings for the soup to help bring out their flavor. Avocado oil also works here.

Yellow onion - Has a mild flavor and a bit of sweetness. For a deeper flavor you can use a couple of shallots instead.

Garlic - Fresh garlic is best as it has a superior flavor to garlic powder. Pre-chopped garlic can be used to speed up prep.

Dried thyme - Adds a woody, herbal flavor that goes so well with the beans and kale. Fresh thyme leaves can be used instead if you have them.

Red pepper flakes - Also known as red chilli flakes, bring an optional bit of heat to the soup. Omit if you don't like spice.

Cannellini or great northern beans - Adds plant-based protein and fiber to the soup. They're partially blended into the broth to give it a creamy texture, too.

Vegetable broth - Rounds out the soup and adds depth of flavor. Check that you're using certified gluten-free broth, if needed. Chicken broth can be used if you don't need the soup to be vegetarian.

Lacinato kale - Also known as dinosaur kale, Tuscan kale, or cavolo nero. Has a hearty yet tender texture, mild flavor and is rich in Vitamins A, C and K. Can be swapped for curly kale, Swiss chard or savoy cabbage.

Lemon - Both the zest and the juice are used to add a bright, zingy flavor to the soup. Use an organic, unwaxed lemon so that the zest is safe to consume. The zest can be finely grated using the fine side of box grater or a microplane. Give the lemon a firm roll on the countertop before juicing to make it easier to squeeze.

Salt, black pepper and water

Ingredients and Substitutions

Almond milk - Combines with the lemon juice to form the dairy-free 'buttermilk' which binds the dough together plus keeps the biscuits moist. Use unsweetened, unflavored almond milk.

Lemon juice - Gives the biscuits a subtle tangy flavor and helps to make them tender. The acidity also reacts with the baking powder, letting the biscuits rise nicely.

Cassava flour - A grain-free, gluten-free flour with a neutral flavor made from the yuca root. I like Bob's Red Mill brand.

Tapioca starch - A light powder also made from the yuca root but processed differently to extract only the starch. It helps to bind everything together to prevent the biscuits from crumbling.

Baking powder - A raising agent which reacts with the almond milk and lemon juice to produce air bubbles. This lifts the biscuits giving them a light texture.

Coconut oil - Keeps the dough tender and buttery. You can also use vegan butter, if preferred. Whichever fat you use, ensure it's cold as this produces light, flaky bicuits.

Ingredients and Substitutions

Gluten-free oats - Forms the bulk of the granola, baking up to be crispy and toasty. Check that your oats are certified gluten-free as not all are.

Walnut pieces - A good source of plant-based omega-3 fatty acids, these nuts add a delicious crunch to the granola. Swap for other chopped nuts (pecans or peanuts are delicious here) for a different flavor. If you need the recipe to be nut-free, use sunflower or pumpkin seeds instead.

Ground cinnamon - Adds a warming flavor to the granola that complements the sweet taste of the bananas. You can omit it if you're not a fan.

Ripe bananas - Ripe bananas will have brown-spotted peels and are at their sweetest and most flavorful at this point. The mashed banana helps to bind everything together, making the granola form nice, big clusters.

Maple syrup - Naturally sweetens the granola with a mild, caramelised flavor. Substitute with agave nectar or honey (if not vegan).

Olive oil - A little fat is needed to aid the granola crisping up nicely as it bakes. You can use melted coconut oil, if you prefer.

Pure vanilla extract and salt

Ingredients and Substitutions

Olive oil - Used for softening the onion. You can substitute avocado oil instead, if preferred.

Ground beef - Brings a rich, savory flavour to the soup. I like to use lean ground beef to make the soup lighter. You can also use ground turkey for a less intense taste.

Yellow onion - Brings some depth of flavor and sweetness to the soup. You can use a couple of shallots instead for a more intense onion flavor.

Garlic- Fresh garlic is best here as it has a fresher flavor than garlic powder. Use pre-chopped garlic for ease.

Italian seasoning and oregano - An easy way to bring an Italian herbal flavor to this soup. Find pre-mixed Italian seasoning in the grocery store or mix equal parts dried basil, thyme and oregano.

Nutritional yeast - A savory addition to the soup which adds an umami and "cheesy" taste. This is optional so omit if you don't have any.

Red pepper flakes - Adds a bit of heat to the soup that works so well with the flavor of the tomatoes. Adjust to your spice preference, use a pepper flake substitute, or leave it out if you want the soup to be mild.

Marinara sauce - Look for a high-quality sauce with minimal ingredients. Check the label to make sure it's certified gluten-free as not all jarred marinara sauces are. You can also use crushed tomatoes for a simpler flavor.

Chicken broth - Makes the soup taste rich and adds a ton of flavor. Vegetable, chicken or beef broth work in this recipe but, whichever you choose, make sure it's certified gluten-free.

Frozen chopped spinach - A nutrient rich vegetable that's super convenient for adding to soups. You can also use fresh, baby spinach or kale if you like.

Lasagna noodles - Make sure you're using a gluten-free lasagna noodle to keep this recipe suitable for celiacs. If you can't find any, you can use 10 to 12 ounces of your favorite short, gluten-free pasta shape like penne or fusilli.

Salt and black pepper

Ingredients and Substitutions

Gluten-free pie crust - Either use a homemade gluten-free pie crust, baked in a 9-inch pie dish or buy one pre-baked from the grocery store.

Alternatively, you can use crushed, gluten-free chocolate wafer cookies mixed with a little melted vegan butter or coconut oil, pressed into a pie dish and chilled until firm.

Coconut milk - Go for full-fat coconut milk here as we need the solids from the top of the can to form the creamy, whipped texture for the pie filling. It's important to chill the coconut milk before hand as this helps the solids to separate from the liquid, allowing you to scoop them off easily. If you can find canned coconut cream, that also works great.

Vegan dark chocolate chips - You can use semi-sweet or dark chocolate chips (I like the EnjoyLife brand) depending on how sweet you'd like the filling to be. If dairy isn't an issue, you can use regular dark/semi-sweet chocolate.

Almond butter - All-natural, creamy almond butter with no added sugar or palm oil is best here. Give it a good stir before measuring to incorporate the solids from the bottom of the jar. You can also use cashew butter for a milder flavor.

Maple syrup - The lightly caramelized flavor of this liquid, vegan sweetener works great in this recipe. Agave nectar can also be used if you prefer.

Dairy-free whipped cream - Forms the fluffy layer to decorate the pie. You can buy this from the grocery store or make your own.

Vanilla extract and salt