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1 1/2 cups sugar
3/4 cup unsweetened applesauce
2 tablespoons plus 1/2 cup water, divided
2 teaspoons ground flaxseed
2 teaspoons vanilla extract
1 1/3 cups unbleached all-purpose flour
3/4 cup unsweetened cocoa powder
3/4 teaspoon baking powder
pinch of salt
1 cup vegan semi-sweet chocolate chips
1 cup pecans or walnuts, optional

Preheat oven to 350°F.

Fit with parchment paper an 11 inch x 7 inch brownie pan.
In a medium-size bowl, stir together the sugar, applesauce, and
2 tablespoons water.
In a food processor or a small bowl, combine the ground flaxseed
with 1/2 cup water.
Add the flaxseed mixture and the vanilla to the applesauce mixture.
Stir to combine.
In a large bowl sift the flour, cocoa, baking powder and salt.
Add the chocolate chips and nuts, if using, and stir.
Add the applesauce mixture to the flour mixture.
Stir just to combine.
Pour into the prepared pan. Bake for 33 minutes.
Brownies should be moist.

Yield: 12-15 brownies

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1/4 cup olive oil
1 teaspoon chili powder
Pinch cayenne pepper
12 small flour tortillas
1 1/2 teaspoon coarse salt

Preheat oven to 350°F.

Combine the oil, chili powder and cayenne pepper in a small bowl. Brush each tortilla with the oil mixture and stack one on top of another to lightly oil the backside. Cut into wedges, and arrange in a single layer on baking sheets, fitted with parchment paper. Sprinkle with salt. Bake until crisp and golden brown, 8-10 minutes.

Serves 8

Note: Serve warm from the oven alongside your favorite salsa or dip.

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1 medium eggplant, peeled, cut into 1 inch cubes
2 red bell peppers, seeded, cut into 1 inch cubes
1 red onion, peeled, cut into 1 inch cubes
2 garlic cloves, peeled; each cut in half
3 tablespoons olive oil
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste or (1 Roma tomato, diced), optional

Preheat oven to 400°F.

In a large baking sheet with sides, fitted with parchment paper, add all of the ingredients, except the tomato paste or tomato. Roast 35-45 minutes, until vegetables are lightly browned and soft, stirring once during cooking. Cool slightly. Place vegetables in a food processor fitted with a steel blade, add tomato paste, if using, and pulse 3-4 times, or more, to blend. Taste for salt and pepper.

Note: If using a Roma tomato, add after mixture has been processed.

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1 package whole wheat lavash
4 avocados, ripe; peeled and mashed
hummus;  or 1/4 – 1/2 lb. carton, prepared
Tabouli; favorite recipe or 1/4 – 1/2 lb. carton, prepared
Sunflower seeds
Shredded lettuce

Spread lavash with mashed avocados, sparingly. Spread hummus on top of avocados. Spread tabouli over hummus. Sprinkle with shredded lettuce. Sprinkle sunflower seeds on top of lettuce. Roll lavash up tightly and cut into appetizer size pieces. Hold together with toothpicks.

Serves 12

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1 1/2 cup unsweetened nondairy milk, such as almond, rice or soy
2 dried apricots or 4 pitted dates
1 banana, cut into chunks
1 cup chopped kale leaves
1 cup spinach leaves
1/2 cup fresh or frozen berries

Combine nondairy beverage, apricots, banana, kale, spinach and berries in a blender and blend until smooth.

Serves 1

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This is a great frosting to use when filling and frosting cakes and cupcakes. Make sure the baked goods have cooled before frosting or the frosting will melt and will not adhere to the baked goods properly. Once frosted, cover to prevent the frosting from becoming hard.

1/2 cup nondairy butter, at room temperature
2 cups confectioners’ sugar, sifted
1 1/2 teaspoons vanilla extract
2 tablespoons nondairy milk, or more as needed
Food coloring, optional

With an electric hand mixer, cream the butter until smooth. With the mixer on low speed, add the confectioners’ sugar, vanilla, milk, and
food coloring (if using).
Once all the ingredients are well combined, beat on high speed until the frosting is light and fluffy, 3-4 minutes.
Add 1 to 2 tablespoons more milk, if it is too dry.
Cover with plastic wrap to prevent drying until ready to use.
Store in a covered container in the refrigerator for up to 2 weeks.
Rewhip before using.

Yield: enough for one 8 or 9 inch cake

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1 whole head of garlic, cloves separated, but not peeled
1 large head of cauliflower, trimmed and cut into large florets
4 1/2 tablespoons olive oil, divided
1 1/4 teaspoons salt, divided
1 teaspoon freshly ground black pepper
1/4 cup fresh parsley, minced
3 tablespoons pine nuts
2 tablespoons freshly squeezed lemon juice

Preheat oven to 450ºF.

Bring small pot of water to a boil and add the garlic cloves. Boil 15 seconds. Drain, peel, and cut off any brown parts. Cut the largest cloves in half lengthwise.

On a sheet pan, fitted with parchment paper, toss the cauliflower with the garlic, 3 tablespoons of the olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Spread mixture out in a single layer and roast for 20-25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned.

Scrape the cauliflower into a large bowl with the garlic and pan juices. Add the remaining 1 1/2 tablespoons olive oil, parsley, pine nuts and lemon juice. Sprinkle with 1/4 teaspoon salt, toss well, and serve hot or warm.

Serves 6

Note: Can use 2 small heads of cauliflower instead of 1 large one. Can substitute brussels sprouts for the cauliflower.

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5 ounces silken tofu
2 cups sugar
1 can coconut milk
1 1/2 cups coconut flakes
2/3 cup canola oil
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda

Preheat the oven to 350°F.

Using a paper towel, lightly wipe the inside of a 9 x 13 inch baking pan with canola oil.
Place tofu, sugar, coconut milk, coconut flakes and canola oil in the bowl of a food processor and puree until thick and uniform in texture.
In a large bowl, sift the flour, baking soda and baking powder.
Add the liquid ingredients to the dry ingredients.
Mix until combined. The batter will be thick.
Pour batter into the prepared cake pan.
Bake for approximately 40 minutes, or until top is golden brown.
Cool the cake on a rack while preparing the frosting.

Frosting
1/2 cup coconut milk
2 cups Earth Balance nondairy butter, or another brand
Powdered sugar (add until desired thickness is obtained)
coconut flakes, toasted – for garnish, optional

Heat the butter in a microwave safe bowl until it is melted.
Place the melted butter and coconut milk in a blender.
Blend on a low speed, adding in the powdered sugar until the desired
thickness is obtained.
For added decoration, sprinkle toasted coconut flakes on top of cake.

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8 ounces button or portobella mushrooms, grilled/roasted
1 red bell pepper, grilled/roasted and cut in pieces
1/2 large eggplant, peeled, cut in chunks and grilled/roasted
1 bunch green onions, grilled/roasted
16 mixed Mediterranean olives, pitted, optional
1 – 2 tablespoons fresh lemon juice
2 ounces goat cheese, crumbled
1/8 teaspoon each salt and pepper, or to taste
4 whole wheat tortillas or flatbreads
4 large lettuce leaves

Roughly chop mushrooms, peppers, eggplant, green onions and olives.
Toss them in a large bowl with the lemon juice, goat cheese, salt and pepper.
Line tortillas with lettuce. Spoon vegetable-goat cheese mixture on top. Wrap tightly, tucking in the ends burrito-style and serve.

Serves 4

Note: Can use leftover grilled/roasted vegetables to prepare these wraps. Great for a summer supper or a packed lunch.

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1 1/2 – 2 cups rice, soy or almond milk
1/2 cup silken tofu, optional
2 – 3 cups frozen, unsweetened fruit
1/2 banana, sliced
1/2 teaspoon fresh ginger, chopped
1 tablespoon golden roasted milled flaxseed
1 tablespoon protein powder
1 tablespoon peanut butter powder

Put all of the ingredients, starting with the milk first, in a blender and power it up. Blend until smooth.

Serves 2