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. 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 jam:

1. Cut the top of each persimmon and scoop out the pulp into a small saucepan. Combine the sugar and cinnamon and simmer over medium-low heat for about 5 minutes, or until the back of a spoon is coated and glossy.
2. Remove the saucepan from the heat and let cool. Puree in a food processor or blender until smooth.

For the cookies:

1. Position a rack in the middle of the oven and another rack above it. Preheat to 325 degrees. Line two baking sheets with parchment paper.
2. Spread the oats on one of the prepared sheets and the pecans on another. Toast each pan in the oven for 6 minutes. Cool completely, leaving the parchment paper on the sheets for baking the cookies. Raise the oven temperature to 350 degrees.
3. Put the oats in a blender or food processor, and process until fine. Add the pecans and process until the mixture resembles a coarse meal. Pour into a medium bowl and add the pastry flour, baking powder, cinnamon, nutmeg and salt.
4. Whisk the oil, maply syrup, and vanilla and almond extracts in a small bowl until well blended. Pour into the dry mixture and stir with a rubber spatula until the dough holds together when squeezed.
5. Shape the dough into 1-inch balls and place 1 inch apart on the prepared sheets. Use your finger to make an indentation in the centre of each cookie. Spoon 1/2 tsp jam in each indentation.
6. Bake for 15 to 16 minutes, or until the cookies are light browne on the bottom. Cool for 3 minutes, until the cookies are firm enough to move. Transfer the cookies to a rack to cool. Store at room temperature in a covered container for two days.

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.

For the gingerbread cake:

1. In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, ginger, cinnamon, cloves and salt. Set aside.
2. In a medium bowl, whisk together the nondairy milk, oil, maple syrup, molasses, lemon zest and vinegar.
3. Add the liquid mixture to the dry mixture and stir just to combine.
4. Pour the cake batter into an oiled 8-inch round cake pan and bake at 350 degrees for about 20 minutes, or until a toothpick inserted in the centre of the cake comes out clean. Allow to cool completely.

For the maple-almond cream:

1. Place all ingredients in a blender and blend until smooth. Refrigerate for at least an hour.

For the sweet potato custard:

1. Place all ingredients in a food processor or high-powered blender and blend until smooth. You may need to scrape down the sides of the mixing bowl a few times to integrate all the potato. Refrigerate until needed.

For the candies nuts and seeds:

1. Place the pecans, walnuts and pumpkin seeds in a large skillet and toast over medium heat for about 5 minutes, stirring occasionally.
2. Add the oil and salt and stir to coat all the nuts and seeds.
3. Add the maple syrup and stir to coat. Turn the heat down to medium-low and cook for another few minutes, stirring occasionally.
4. Spoon the mixture onto a small pan lined with parchment paper and put it in the freezer for about 20 minutes, or until the mixture is dry and no longer sticky.

To assemble:

1. Break apart the candied nuts and drop a few into the bottom of each parfait cup. Spoon a layer of maple-almond cream over top. Take the cooled cake and break it into crumbs in a bowl (using a fork or your hands) and then add a layer of cake crumbs over the cream, pressing down gently. Next, add a layer of sweet potato custard. Repeat the layers until the cup is almost full. Top with a spoonful of maple-almond cream and more candied nuts and seeds. Refrigerate until ready to serve.

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

1. In a large bowl, whisk together the whole wheat flour, unbleached flour, brown rice flour, baking powder and sea salt. Set aside.
2. In a separate bowl, whisk together the maple syrup, oil, vanilla extract and almond extract.
3. Add the liquid mixture to the flour mixture and mix until a dough forms. The dough should stick together when pressed together. If it seems too dry, add 1 or 2 tablespoons of cold water. Refrigerate the dough for about 30 minutes.
4. Take 1/4 of the dough out of the fridge at a time and roll 1 tablespoon into a thin, round finger shape. Squeeze in around the middle of the finger to create a knuckle, and use a paring knife to make indents at the joints to resemble a finger. Press a whole almond firmly into one end for a nail, and insert a slivered almond in the other end to resemble a bone. Repeat with remaining dough.
5. Place cookies on a cookie pan that is lined with parchment paper and bake at 325 degrees for about 10 minutes or until the cookie bottoms are light golden (the tops should be dry but not browned). Allow cookies to cool before decorating.
6. Gently lift up the almond nails and squeeze red decorating gel into the nail bed and press the almond back into place, so the gel oozes out underneath. Add in gel at the stump end of the fingertip so it looks like it has been severed from a hand.
7. Allow the gel to firm up and then store them in an air-tight container for up to one week.