The Wicked Good Vegan

These ANZAC biscuits (never cookies) are a chewy favourite, dotted with raisins and toasted coconut. Bonus: they crisp up if left out in the air, and can be taken on long deployments at war.

Marinaded tofu makes an excellent sandwich option, whether baked or grilled. (For grilled tofu, make sure that your marinade contains sugar so that you get those nice, carmelised grill marks.) This simple summer meal is completed by a red quinoa salad with mustard vinaigrette.

Have leftover pizza dough and don’t feel like making more pizza? Want to jazz up your offerings for a pizza night? Go for a calzone! It’s just like a pizza, only FOLDED IN HALF!

This take on vegan mac+cheese uses Daiya cheddar style shreds instead of a roux-based cheese sauce. The Daiya is creamier and a little more melty/stretchy, and the flavour is much more mild than my other mac+cheese.

June’s installment of the Gluten Free Ratio Rally is pâte à choux, or choux pastry—a fluffly little thing used to make everything from éclairs to churros. Somehow, Ryan talked me into making cream puffs with it. Given that it’s been exceptionally summery, I decided to try a refreshing cardamom and rose water mix—the same flavours that make Indian lassis so refreshing. These lighter-than-air pastries are sure not to weigh you down in warmer weather.