1. Preheat oven to 350F. Spray a 9-inch square cake pan with baking spray and set aside.
2. Sift the whole-wheat pastry flour, all-purpose flour, baking powder, baking soda, and salt together into a small bowl and set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, mix the tofu, coconut milk, vanilla, 2 tablespoons of the sugar, and 2 tablespoons of the margarine. Add the flour mixture and stir just until blended.
4. Turn the dough out onto a lightly floured surface and knead 4 or 5 times to form a smooth dough. If the dough is sticky, knead in a bit more flour. Roll the dough out to a 6-by-8-inch rectangle about 1/4-inch thick and brush with 1 1/2 tablespoons of the remaining margarine.
5. Mix the remaining 4 tablespoons of sugar with the cinnamon and pecans, if you are using them. Sprinkle evenly onto the dough, reserving about 1 tablespoon. Starting at the short end, roll the dough into a log and pinch the seam to seal. Trim the ends and slice into 6 even pieces. Place them, cut side up, into the prepared cake pan with their sides just touching.
6. Brush the tops and sides of each roll with the remaining 1/2 tablespoon margarine. Sprinkle the tops with the reserved sugar mixture. Bake until the edges are golden, 20 to 25 minutes. Cool slightly before serving, and drizzle with glaze if desired.

For the glaze:

1. Sift the powdered sugar into a bowl and add the non-dairy milk, one teaspoon at a time, mixing thoroughly with a spoon until a paste forms. Stir in the vanilla. The mixture should drip when you hold up the spoon. Add a bit more milk if needed. Use immediately.

1. Using a food processor, pulse the walnuts to a coarse meal. Don't worry if there are still some chunks; they add some crunch.
2. Using a stand mixer or electric hand mixer, mix together the vegan butter and sugar until creamy. Add the maple syrup and mix to combine.
3. Next, add the all-purpose flour and kamut flour and continue to mix just to combine. Finally, add the ground walnuts and mix until the dough comes together. The dough should no longer stick to the edges of the bowl. If it still seems too wet, add a tablespoon of flour.
4. Divide the dough into two balls. Flatten them into 1-inch thick disks and wrap them tightly in plastic wrap. Refrigerate for at least an hour or overnight.
5. Once the dough is chilled, preheat the oven to 350F and line two cookie sheets with parchment paper or Silpat. Work with one dough disk at a time. Unwrap the dough and roll the top lightly with a rolling pin, making sure the disk is smooth and about 1-inch thick all around. Use a cookie cutter to cut out shapes and place them on the prepared cookie sheets. Garnish cookies with chopped walnuts, if desired. Bake the cookies at 350F for 10 to 12 minutes or until lightly browned on the bottom. Allow the cookies to cool for about 5 minutes before transferring them to a cookie rack to cool completely. Store in an air-tight container.

1. Preheat the oven to 350F and line a muffin pan with paper muffin liners.
2. In a large bowl, whisk together the unbleached flour, whole wheat flour, cocoa, baking powder, baking soda and salt.
3. In another bowl, whisk together the nondairy milk, oil, maple syrup, vinegar and vanilla extract until well blended.
4. Add the milk mixture to the flour mixture and stir until just blended. Gently fold in the chocolate and marshmallows.
5. Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Bake at 350F for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool for 10 minutes before transferring them to a wire rack to cool completely.

For the crust:

1. In a large bowl, whisk together the unbleached flour, whole wheat flour, ground peanuts, baking soda and salt.
2. In small bowl, whisk together the oil, maple syrup and vanilla. Add the liquid mixture to the dry mixture and mix until a dough forms.
3. Press the dough into a flat disk shape and wrap tightly in plastic wrap. Refrigerate for about 30 minutes. While the dough is chilling, proceed with the filling (recipe below).
4. Remove the dough from the fridge and roll it out between 2 pieces of parchment paper, working from the middle out, until it is large enough to fit into a 7- or 8-inch tart pan with a removable bottom.
5. Carefully transfer the dough to the tart pan and gently press it down to fit, filling cracks where needed. Be sure the dough is not thicker where the sides and bottom meet. Trim any excess dough on the rim. Refrigerate for 15 minutes.
6. Evenly spread the toasted peanuts over the bottom of the tart and spoon the filling over top, making sure all the peanuts are covered in the filling.
7. Bake the tart at 300 degrees on the bottom rack of the oven for about 25 minutes, or until the filling starts to bubble and the crust is light golden. Remove the tart from the oven and allow it to cool completely. Return the tart to the fridge for 2 to 3 hours to firm up before topping with chocolate ganache (recipe below). Place the tart back in the fridge to allow the chocolate to firm up before serving. Store leftovers in the fridge or freezer, covered with plastic wrap.

For the filling:

1. In a medium bowl, stir together the brown rice syrup, peanut butter, agave nectar, flax meal and vanilla until smooth.
2. In a small bowl, whisk together the arrowroot and almond milk until the arrowroot is dissolved. Add the mixture to the brown rice syrup mixture and stir until well combined and smooth.

For the chocolate topping:

1. Melt the chocolate using a double boiler and whisk in the almond milk until smooth.

For the crust:

1. Using a stand mixer or hand mixer, combine the unbleached flour, whole wheat flour, pistachios, poppy seeds, baking soda and salt.
2. With the mixer running, add the oil, maple syrup and vanilla extract and continue to mix until combined. The dough should stick together when pressed between two fingers.
3. Press the dough into a flat disk shape and wrap tightly in plastic wrap. Refrigerate for about 30 minutes. While the dough is chilling, proceed with the filling (recipe below).
4. Roll out the dough in between 2 pieces of parchment paper, working from the middle out, until it is large enough to fit into an 8-inch tart pan with a removable bottom.
5. Carefully transfer the dough to the tart pan and gently press it down to fit, filling cracks where needed. Be sure the dough is not thicker where the sides and bottom meet. Trim any excess dough on the rim. Refrigerate for 15 minutes.
6. Make small indents in the bottom of the unfilled crust with a fork and prebake it on the bottom rack of the oven for 10 minutes at 400 degrees.
7. Remove the crust from the oven and evenly spread 1 tsp of coconut oil on the bottom of the crust. Next, spoon the filling into the crust and slip a cookie sheet underneath it (to catch the juices while baking).
8. Return the tart to the bottom rack of the oven and bake at 375 degrees for 30 minutes. If you notice the edges are browning too much during baking, cover with aluminum foil.
9. Reduce the temperature to 350 degrees, move the tart to the middle oven rack and continue to bake for another 15 minutes. Remove the tart from the oven and allow it to sit undisturbed for 2 to 3 hours before serving. Store leftovers at room temperature, covered loosely with plastic wrap.

For the filling:

1. Cut the apples and strawberries into 1/2-inch pieces and place them in a saucepan. Add the maple syrup and lemon juice and allow to sit for about 20 minutes.
2. Stir in the cornstarch and cook the mixture over medium-low heat until it comes to a boil, and then simmer for about 1 minute, stirring constantly. The mixture should thicken. Remove from heat and allow to cool until the crust is ready.

Graham cracker crumbs:

1. In a large bowl, whisk together the whole wheat flour, unbleached flour, cinnamon, salt and baking soda.
2. In a small bowl, whisk together the nondairy milk, oil, molasses and agave nectar.
3. Add the liquid mixture to the dry mixture and stir to combine.
4. In between two pieces of parchment paper, roll out the dough into a rectangle about 1/4-inch thick. Transfer the dough to a cookie pan lined with parchment paper (no need to cut them into squares since you'll be processing them into crumbs after baking). Bake at 350 degrees for about 12 to 15 minutes. Let cool completely.
5. Put the cookies in a food processor and process into crumbs. This should make about 1 1/2 cups, enough for the Nanaimo bar bottom layer.

Bottom layer:

1. In a medium saucepan, combine the vegan butter and sugar and cook over low heat until melted. Add the cocoa and whisk until smooth. Remove from heat.
2. In a food processor, process the almonds to a fine meal. Add the flax mixture, cookie crumbs and coconut flakes and pulse to combine.
3. Add the chocolate sauce to the dry ingredients in the food processor and process until thoroughly combined.
4. Press the mixture into the bottom of an 8 x 8-inch square pan. Set aside.

Middle layer:

1. Using an electric mixer, beat the vegan butter until light and fluffy.
2. In a small bowl, whisk together the nondairy milk, arrowroot, vanilla extract and vanilla bean seeds. Add the mixture to the butter and beat until well combined.
3. Gradually add the powdered sugar and beat for a few minutes until light and fluffy.
4. Spread the mixture evenly over top of the bottom layer using an offset spatula and place in the freezer until firm, about one hour.

Top layer:

1. Melt the chocolate in a double boiler over medium-low heat and then stir in the vegan butter. Remove from heat.
2. Remove the pan from the freezer and then sit for about 10 minutes. Then spread the chocolate evenly over the top using an offset spatula. Work quickly or else the chocolate will start to harden. Place the pan in the freezer for at least an hour to set. See above for tips on cutting the squares without breaking the chocolate.

For the date mixture:

1. Combine the dates and water in a small saucepan and simmer until the dates soften, about 5 minutes. Set aside to cool. Puree in a blender or food processor until smooth.

1. Combine the flour, baking powder, baking soda and salt in a bowl.
2. In a separate large bowl, combine the sugar and vegan butter and beat with a wooden spoon until fluffy (I use an electric mixer). Beat in the soymilk and vinegar.
3. Stir in the flour mixture and date mixture and mix until smooth.
4. Pour the batter into an oiled 9 x 13-inch pan. Bake at 350 degrees for about 35 minutes, or until the cake is light brown and a toothpick inserted in to the centre comes out clean.

For the sticky sauce:

1. Combine the sugar, vegan butter and half of the soy creamer in a medium saucepan and mix well. Bring to
2. a boil, stirring often. Remove from heat and let cool slightly.
3. Whisk in the remaining soy creamer. If you are using plain creamer, stir in the vanilla extract.

To serve:

1. Poke holes in the top of the cake using a fork and pour half of the sauce over the top, allowing it to soak into the cake. Cut the cake into 3-inch squares. Keep the remaining sauce hot and spoon it over the warm cake. Sprinkle with chopped walnuts, if desired. Store leftover sauce and cake tightly covered in the refrigerator.

1. In a small bowl, pour the boiling water over the dried cranberries, cherries and dates. Soak for 20 minutes, then drain well in a sieve.
2. In a medium bowl, whisk together the whole wheat flour, unbleached flour, baking soda, cinnamon and salt. Set aside.
3. In a blender or with an electric mixer, blend the tofu until smooth. Add the oil, maple syrup and vanilla and blend for another minute.
4. Combine the tofu mixture and flour mixture. Mix in the dried fruit, chocolate chips and almonds.
5. Spread the batter evenly in a 8 x 8-inch baking pan. Bake at 325 degrees for about 20 minutes, or until a toothpick inserted in the centre comes out clean. Cool completely in the pan before cutting into squares. Store in a tightly covered container at room temperature or freeze for future snacking.

1. In a large bowl, whisk together the whole wheat flour, unbleached flour, Sucanat, baking powder, baking soda, cinnamon, salt and orange zest. Set aside.
2. Remove the tea bags from the tea (be sure to squeeze the excess liquid from the tea bags) and whisk in the egg replacer and oil.
3. Pour the tea mixture into the flour mixture and stir just to combine. Gently fold in the cranberries and walnuts. It will be a fairly thick batter.
4. Spoon the cake batter into an oiled 8-inch round pan. Bake at 350 degrees for about 25 minutes, or until a toothpick inserted into the cake comes out clean.
5. Allow the cake to cool completely. Serve with tea and a side of nondairy ice cream or, for a sweeter treat, decorate with a glaze made of icing sugar and nondairy milk or orange juice