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4 small potatoes
2 small beets
1/2 lb. green beans
3 small dill pickles, diced
1/2 cup vegan mayonnaise
2 tablespoons lemon juice, fresh
2 tablespoons Dijon mustard
1/2 teaspoon salt or to taste
freshly ground pepper to taste
5 tablespoons olive oil, divided

Preheat oven to 400°F.

Wash, peel and dice potatoes into desired size. Toss with 2 tablespoons olive oil and roast in a large pan, fitted with parchment paper for approximately 50 minutes. Peel and dice beets. Toss with 2 tablespoons olive oil, add to the potatoes and roast for 40 minutes. Wash green beans and cut into thirds. Toss with remaining 1 tablespoon olive oil, add to the pan and roast for 15 minutes. Remove from oven and cool.

Dressing

In a large bowl, whisk together mayonnaise, mustard, lemon juice, salt and pepper. Stir in roasted vegetables and dill pickles and coat evenly. Serve warm, at room temperature or chilled.

Serves 4-6

Note: The vegetables will be roasting at different lengths of time. The potatoes need 50 minutes, so do them first. Prepare the beets and add them 10 minutes later and then add the green beans 25 minutes after that.
This is a Russian version of our traditional potato salad.

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6 cups fresh spinach, steamed lightly and chopped
1 lb. dry orzo (or other small-shaped pasta)
3 tablespoons extra virgin olive oil
1/4 cup minced chives
1 cup chopped fresh Italian parsley leaves
1 tablespoon minced fresh oregano leaves
2 teaspoons minced garlic
salt and pepper to taste
Shaved Parmesan, Romano cheese or shredded vegan cheese, optional

Place spinach in a large bowl. Bring a large pot of water to boil. Stir orzo into water. Cook until al dente, about 7 minutes. Drain, but do not rinse. Add to the bowl of spinach. Allow to sit for 3 minutes before adding remaining ingredients. Toss well.
Serve warm or at room temperature.

Serves 6-8

Note: Can substitute fresh basil for the parsley.

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1 soft, mashed banana
3/4 cup rolled oats (not instant)
Pinch of salt
1/4 cup walnuts or pecans, chopped
1/4 cup craisins, reconstituted in water, then drained
2 tablespoons unsalted almond, peanut or your favorite nut butter

Preheat oven to 350°

Mix all of the ingredients together in a medium-size bowl. Spoon by tablespoon onto a cookie sheet fitted with parchment paper. Flatten each mound slightly.
Bake for 25 minutes. Remove from oven. Cool on a rack.

Makes 9 – 12 cookies

Note: Chocolate chips may be substituted for the craisins. Nuts can be roasted whole, then chopped, for a more intense flavor. Great breakfast treat!

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3 teaspoons Ener G Egg Replacer
4 tablespoons water
1/2 cup nondairy milk
1 teaspoon vanilla, optional
1/4 teaspoon cinnamon powder, optional
4 slices bread, 1/4 – 1/2 inch thick (vegan challah works well)
4 tablespoons nondairy butter, divided
maple syrup
sliced fruit, optional

In a blender, blend until frothy Egg Replacer with water.
Add milk, vanilla, if using, cinnamon powder, if using, until well mixed.
Pour 1/2 of mixture in a 13″ x 9″ baking dish. Add bread slices and rest of liquid mixture. Allow the bread to absorb the liquid, about 10 minutes.
Preheat large frying pan on medium heat. Add 2 tablespoons of the butter. When melted, add 2 slices of the bread. Fry for 3-4 minutes, or when underside is golden. Then flip the bread over and fry for another 3-4 minutes. Repeat process with the 2 remaining slices of bread.
Top with sliced fruit, if using. Pour maple syrup over fruit.

Serves 2

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15 ounce can chickpeas, drained
2 stalks celery, diced
1/4 cup, sliced green onions
1/4 cup, shredded carrots
1 tablespoon dill pickle relish
1 tablespoon Dijon mustard
1/4 – 1/2 cup vegan mayonnaise
salt, pepper and paprika to taste

In a food processor pulse chickpeas, celery, green onions and carrots until blended coarsely.
Add dill pickle relish, Dijon mustard and vegan mayonnaise. Blend until mixture holds together.
Season to taste.

Serving suggestions: Can be used as sandwich spread, scooped up with crackers, pita chips or served on a bed of leafy greens.

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12 ounces fresh raspberries (2 3/4 cups)
1 tablespoon granulated sugar
1 cup almond milk
1/2 stick nondairy butter, melted
4 1/2 teaspoons E ner G Replacer
6 tablespoons water
1/2 cup packed brown sugar
1/3 cup unbleached flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 to 3 1/2 ounces dark chocolate, coarsely chopped

Preheat oven to 400°F.

Butter a 1 1/2 quart shallow baking dish.
Toss berries with granulated sugar and let stand 15 minutes.
Blend 4 1/2 tablespoons Ener G Replacer with 6 tablespoons water until frothy. Then blend mixture with milk, nondairy butter, brown sugar, flour, cocoa and salt in a blender until smooth.
Scatter berries (with juices) evenly in baking dish, then pour batter over top.
Bake until slightly puffed and firm to the touch, about 35 minutes. Remove from oven and immediately sprinkle with chopped chocolate.
Cool about 20 minutes.
Serve warm or at room temperature.

Serves 6

Note: Also good cold, topped with nondairy ice cream.

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1/2 cup almond milk, or other non-dairy milk
1/4 cup rolled oats, old fashion or quick
1 T. protein powder
1 T. almond butter
1 t. ground flax seed
1 t. chia seeds
1 apple, diced
1/2 t. fresh, diced ginger, raisins, dried cherries, dried peaches, sliced bananas, optional

Mix ingredients in a medium-size bowl.
Spoon into a pint-size mason jar (if desired) or cover bowl with plastic wrap.
Refrigerate overnight.

Note: Fast and easy breakfast!

Serves 1

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5 ears of corn, husks removed
Water
Salt
3 tablespoons apple cider vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup sliced fresh basil leaves

In a large pot of boiling, salted water, cook corn for 3 minutes. Drain and immerse corn in ice water to stop the cooking and to set the color. When the corn is cooled, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the cider vinegar, olive oil, salt and pepper. Just before serving, toss in the fresh basil. Taste for seasoning and serve cold or at room temperature.

Serves 4-6

Note: Do not use frozen corn. It does not have the texture or flavor needed in a fresh salad.  Grilled corn is another option.

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Crust
1/2 cup nondairy butter, at room temperature
1/4 cup confectioners’ sugar
1 cup unbleached all-purpose flour

Filling
1/2 cup silken tofu (soft or firm)
1 cup granulated sugar
Zest from 2 lemons
1/3 cup fresh lemon juice (2-3 lemons)
2 tablespoons unbleached all-purpose flour
1 tablespoon cornstarch
Confectioners’ sugar, sifted

Preheat oven to 350°F.

Grease an 8 x 8 baking pan with cooking spray
and sprinkle with a light dusting of flour.

Preparing the crust
In a food processor, in the bowl of an electric stand mixer, or
with an electric hand mixer, cream the butter and confectioners’
sugar until light and fluffy. Add the flour, and process/beat until the dough
just comes together.
Press dough into the bottom of the prepared pan. Bake for 20 minutes, or until lightly browned. Remove from oven. Cool on wire rack while preparing the filling.

Filling
In a food processor or blender, add the tofu and blend until creamy, about
1 minute. Add the granulated sugar and blend until smooth. Add and blend the lemon zest, lemon juice, flour, and cornstarch. Pour the filling over the baked shortbread crust and bake for 20 minutes, or until filling is set.
Remove from oven and cool on wire rack.
To serve, cut into squares or bars and dust with sifted confectioners’ sugar, when serving.

Yield: Sixteen 2-inch squares

Note: Best eaten the day they are made. But they can be covered and stored in the refrigerator for a few days.

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2 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/3 cup canola oil
4 ripe bananas, mashed
1/4 cup water
1 teaspoon vanilla extract
1 cup dried cranberries, soaked in hot water to cover, then drained
1 cup walnuts or pecans, toasted (or not)

Preheat oven to 350°F.

Lightly grease muffin tins or use paper cupcake liners.
In a medium-size bowl, mix the flour, baking soda, and
salt together.
In a large bowl, beat the sugar and oil together, then
add the mashed bananas. Stir in the water and vanilla and
mix thoroughly. Add the flour mixture, along with the
drained cranberries and nuts. Stir to mix.
Fill each muffin tin halfway with the batter. Bake for 20-30 minutes,
until they are golden brown and a toothpick inserted into the center comes out clean.

Yields 24 medium muffins