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< Back Pig-Free "Pigs" in a Blanket Prep Time: 30 Minutes Cook Time: Around 30 Minutes total for the carrots and the biscuits (1 hr. marinate time) Level: Adventurous About the Recipe These carrot "Pigs in a Blanket" are the perfect plant-based twist on a classic favorite! With a delicious smoky flavor from liquid smoke and a flaky, golden crust using our Biscuit & Baking Mix, they’re a crowd-pleasing appetizer for any event—game days, parties, or just a fun snack. You won’t miss the original with these tasty, bite-sized treats! Ingredients For the "Pigs" 16 oz bag of baby carrots For the Blanket 2 cups of the Biscuit and Baking Mix 6 tablespoons vegan butter / coconut oil 2/3 cup vegan milk For the Marinade 1/2 cup soy sauce 1/2 cup vegetable broth 2/3 cup apple cider vinegar 3 tablespoons maple syrup 1 tablespoon yellow mustard 1 tablespoon garlic powder 3 tablespoons liquid smoke (start with 1 tablespoon and add more to taste as this is a very strong flavor) 1 tablespoon onion powder 1 tablespoon juice from pickled pepperoncinis (can substitute white vinegar) Preparation Step 1 Preheat oven to 450°F Step 2 Prepare the "Pigs": Combine all marinade ingredients in a deep saucepan and adjust amounts to desired taste. Add in baby carrots and bring to a boil. Simmer, covered, for about 10 minutes until fork tender. Turn off heat and leave to marinate for 1 hour. Step 3 Prepare the "Blanket": Make the biscuit dough per biscuit recipe on the back of the Biscuit and Baking Mix package. Separate dough into 4 equal sized balls - this is just to make the dough more manageable. You can also keep as one large dough ball. Roll dough balls out into 1 /8th inch thick rectangles approximately 6 - 7 inches wide. With a pizza cutter, cut long triangular shaped wedge s out of the rectangles. The wide side of the wedge should be slightly less wide than a baby carrot. The finished wedge should be about 6 - 7 inches long. Step 4 Put them together: Place a carrot on the wide end of a wedge, roll it up to wrap the dough around the carrot, and pinch the seam to seal. Place blanketed carrots, seam side down, on a parchment lined baking sheet. Repeat for all carrots. Bake at 450 for 10 - 15 minutes or until golden brown. Previous Next

< Back Pot Pie Prep Time: 25 Minutes Cook Time: 30-40 Minutes Serves: 8 Servings Level: You Got This! About the Recipe This cozy vegan pot pie features a flaky, golden crust made effortlessly with our instant, just-add-water mix. Customize the filling with your favorite medley of vegetables—whether you prefer classic carrots and peas, vibrant bell peppers, or hearty mushrooms and greens. Bursting with plant-based goodness, this pot pie is as versatile as it is delicious, making it the perfect meal to warm your soul and satisfy every craving. Simple to prepare and packed with veggies, it’s comfort food at its best! Ingredients Pie Crust 2 cups Everyday Baking Mix 3/4 cup water (or vegan milk) Filling 1 medium onion, diced 1 russet potato, diced 1 small bag of mixed frozen vegetables 1 cup cauliflower, diced 1 celery rib, diced 8 oz tofu, cubed 3 garlic cloves, minced 1 cup veggie stock 1 cup plant-based milk 3 tablespoons flour Preparation Step 1 Preheat oven to 375 °F. Step 2 Prepare the Pie Crust: In a medium bowl, combine the Everyday Baking Mix with the water. Lightly knead the dough for 1–2 minutes, just until it forms a cohesive ball. * Pro Tip: Avoid over-kneading to keep the crust flaky. Cover the dough and set it aside while you prepare the filling. Step 3 Prepare the Filling: Heat olive oil in a large skillet over medium heat . Add the onion and sauté for about 5 minutes, until softened. Stir in the garlic and cook for another minute. * If you like your tofu a bit crispier you can pan fry it for a few minutes with the garlic and onions. Add the frozen vegetables, vegan milk, and vegetable stock. Stir to combine and bring the mixture to a simmer. Once simmering, stir in the tofu . Return to a simmer and let it cook uncovered for 5 minutes. Sprinkle in 4 tablespoons Everyday Baking Mix a nd stir well. Let it simmer for a few more minutes until the filling starts to thicken. Cover the skillet, remove it from the heat, and set aside. Step 4 Assemble the Pot Pie: Divide the dough into two portions: *Make one portion about 10% larger than the other (this will be the bottom crust). Roll out the larger dough ball into a 15-inch circle. Carefully place it into a 9-inch pie pan, letting the edges hang over slightly. Roll out the smaller dough ball into an 11-inch circle for the top crust. Pour the prepared filling into the pie pan, spreading it out evenly. Place the smaller dough circle on top. Press the edges of the top and bottom crusts together and crimp them using your fingers or a fork to seal. Use a knife to cut four slits in the top crust to allow steam to escape during baking. Step 5 Bake the Pot Pie: Place pot pie in the center of the preheated oven ( 375 °F) and loosely tent with foil to prevent the crust from browning too quickly. Bake for 45 minutes , removing the foil for the last 10 minutes to allow the crust to become golden brown. Let the pot pie cool slightly before serving to allow the filling to firm. Previous Next

< Back Soft Pretzels Prep Time: 25 Minutes Cook Time: 30 seconds in baking soda bath/10-12 minutes in oven Level: Adventurous About the Recipe Our vegan large soft pretzels are handcrafted with our signature organic Biscuit & Baking Mix, giving them a perfect golden crust, a tender, chewy inside, and that classic pretzel flavor—without any dairy or eggs. Whether you're craving a savory snack or a cozy treat, these pretzels deliver the warm, nostalgic taste you love with a plant-based twist. Simply roll, twist, and bake for a fresh-from-the-oven experience. Finish them with coarse salt for a traditional touch, or get creative with cinnamon sugar, seeds, or vegan butter. Perfect for game days, gatherings, or a fun family baking project, these pretzels will keep everyone coming back for more—no compromises on flavor, just pure, organic goodness. Ingredients 2 1/4 cups Biscuit & Baking Mix 3 tablespoons plant-based butter or coconut oil 1 tablespoon white sugar (or agave, date, coconut) 2/3 cup water 1/4 cup baking soda dissolved in 6 cups water Preparation Step 1 Preheat oven to 425 °F. Line a large baking sheet with parchment paper. Step 2 In a small bowl or measuring cup, whisk together oil, water, and white sugar (or agave, date, coconut). Step 3 Add Biscuit & Baking Mix to a medium bowl. Slowly incorporate the wet ingredients into the Mix until a soft dough is formed. Step 4 Place dough on floured surface and knead for a few minutes until dough is smooth and elastic and set aside. Step 5 Prepare the Baking Soda Bath: In a large pot, bring 6 cups of water to a boil. Slowly add 1/4 cup baking soda to the boiling water (be cautious, it will fizz up). Reduce heat to simmer. Step 6 Divide the dough into 6 balls about the size of a lemon (a little bigger than a golf ball). Step 7 Shape the pretzels: Roll each dough ball into a rope long enough to shape into a large "U." Take each dough log and form it into a “U” shape . Cross the ends of the “U” over each other once, then again to create a twist. Fold the twisted ends down toward the curve of the “U” and press gently to form the traditional pretzel shape Step 8 Carefully place pretzel (one at a time) into the simmering water bath and leave in for 30 - 45 seconds. Step 9 With a slotted spoon, remove pretzel from the bath, let drip dry for a moment, then place on parchment lined baking sheet. *Repeat steps 8 and 9 for remaining pretzels. Step 10 Optional: Add toppings of choice such as sea salt or cinnamon and sugar. Step 11 Bake in preheated oven for 10-12 minute s or until tops are golden brown. Previous Next

< Back Pancakes Prep Time: 5 Minutes Cook Time: 10 Minutes Serves: 10-12 Servings Level: Quick & Easy About the Recipe Our vegan, organic instant mix just made pancakes easier and better! Crafted without any added oils, it delivers light, airy pancakes with the perfect golden finish. Simply add your favorite plant-based milk or water for a stack that’s comforting and satisfying. Whether you’re treating yourself to a weekend brunch or a quick weekday meal, this mix offers a guilt-free way to enjoy pancakes without compromising on flavor or texture. Made with organic ingredients, no refined sugars, and packaged sustainably, every bite supports a kinder world—for you, the animals, and the planet. Add fresh fruit, a drizzle of maple syrup, or a sprinkle of cinnamon to create your perfect breakfast experience. Ingredients 2 cups Everyday Baking Mix 1 1/2 cups water 1/4 teaspoon vanilla extract 2 tablespoons maple syrup or agave Preparation Step 1 Preheat a lightly oiled griddle or pan over medium heat. Step 2 In a medium bowl, mix together water, vanilla extract, and maple syrup or agave. Step 3 Fold in Everyday Baking Mix and stir until just combined. The batter should be a bit lumpy - avoid over-mixing. Step 4 Pour 1/4 cup of batter onto preheated griddle or pan. Cook 1-2 minutes until edges are dry and bubbles form on the surface. Flip and cook 1-2 minutes on the other side Step 5 Serve warm with your favorite butter, toppings and/or syrup. Enjoy! *2 cups of Everyday Baking Mix make approximately 10-12 pancakes (4 inches each). Previous Next