By |

4 beets, washed, long strands removed
1/4 cup beet stems, finely chopped (only use if crisp)
2 medium peaches, cut into wedges; pits discarded
1 shallot, or 1/2 small yellow onion, finely chopped
1/4 cup sweet bell or cubano (cubanelle) pepper, finely chopped
2 – 3 tablespoons olive oil
juice of 1 lemon
salt and pepper to taste
handful of fresh basil leaves for garnish

Preheat oven to 400°F.

Wrap beets individually in foil and place on a baking sheet.
Roast for approximately 30-40 minutes, depending on size of beets.
Remove from the oven.
Unwrap beets and let cool completely.
Once cool enough to handle, peel the skins off (they should slip off easily).
Cut beets into quarters or eighths.
In a large bowl, toss the onion, pepper and beet stems with olive oil, lemon juice; add salt and pepper to taste.
Add beets and peaches. Gently toss to combine.
Add the basil leaves for garnish just before serving.

Serves 4-6

By |

1 cup vegan mayonnaise
2 teaspoons fresh parsley, chopped
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
dash of dill weed
black pepper to taste
Coffee cream substitute, or plain, unsweetened soy milk, optional

In a bowl, blend the vegan mayonnaise through black pepper until thoroughly combined. Cover and refrigerate for 2-3 hours before serving.

Note: For best results add the cream after the dressing has been refrigerated to thin it, if too thick.

By |

Ingredients for Salad
Bunch of kale, coarsely chopped, large part of stems removed
Baby spinach, torn or chopped
Shredded carrots

Ingredients for Dressing
1/4 cup freshly squeezed lemon juice
1 garlic clove, finely chopped
1/4 cup walnut oil
1/4 cup olive oil
Pinch of red pepper flakes
Salt and pepper, to taste
4 tablespoons Parmesan cheese substitute
4 tablespoons walnuts or pecans, toasted and coarsely chopped

Mix lemon juice with chopped garlic and pepper flakes.
Add walnut oil and olive oil. Mix vigorously.
Add salt and pepper to taste.
Stir in Parmesan cheese substitute and nuts.

Place salad in a bowl. Pour dressing over it and toss.

Serves 4

Note: Cheese substitute may be omitted. Just adjust seasonings to modify the acidity of the lemon juice. This salad has infinite possibilities.

By |

1 whole eggplant, peeled and cubed (1″ pieces)
2 – 3 tablespoons olive oil
1 medium tomato, diced
1 cup chickpeas

Salad Dressing
1 teaspoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon garlic clove, small diced
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 cup chopped parsley

Whisk together all the dressing ingredients.

Preheat oven to 400°F.

On a baking sheet, fitted with parchment paper, toss eggplant with salt, pepper and olive oil, until evenly coated. Bake about 30-40 minutes, turning once, until eggplant is evenly roasted.
Remove from oven and let cool.
Place eggplant, tomatoes and chickpeas in a medium size bowl.
Toss with some of the dressing. Taste to check seasonings.

Serve with warm pita and/or Greek yogurt.

By |

3 teaspoons Ener-G Egg Replacer (equivalent to 2 eggs)
4 tablespoons water
1 cup non-hydrogenated, nondairy butter, room temperature, cut into pieces
1/2 cup granulated sugar
1 cup firmly packed light or dark brown sugar
1 tablespoon vanilla extract
2 1/2 cups unbleached all-purpose flour
1/2 cup quick oats (not instant)
1/2 teaspoon baking soda
Pinch of salt
2 cups nondairy semisweet chocolate chips
1 cup chopped nuts, optional

Preheat oven to 350°F.

Line cookie sheets with parchment paper or use a non-stick cookie/baking sheet

In a food processor or blender, whip the Egg Replacer and water together, until it’s thick and creamy – blending it this way results in a better consistency than blending by hand.
Using an electric mixer or food processor, cream the butter, sugars and vanilla until well blended.
Add the Egg Replacer mixture and thoroughly combine.
In a separate bowl, sift the flour, baking soda and salt. Add the oats.
Add the flour mixture to the wet mixture just until it begins to form a dough.
Add chocolate chips and nuts (if using) and stir to combine.
Place dough in a bowl.
Cover with plastic wrap.
Refrigerate one hour.
To create uniform cookies use a mini ice cream scoop.
Bake cookies for 12 minutes, or until edges are lightly golden.
Let stand for 2 minutes; remove to wire racks to cool completely.

Makes approximately 3 dozen cookies

By |

1/2 cup (1 stick) nondairy butter
1 1/2 cups plus 1 tablespoon granulated sugar
8 ounces soy sour cream
1 1/2 teaspoon vanilla extract
2 teaspoons lemon juice
1/4 cup Ener G Egg Replacer powder whisked with 1/3 cup warm
water until gooey
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup full-fat coconut milk

Preheat oven to 350°F.

Lightly spray with cooking spray and dust lightly with flour two 8 inch round or spring-form cake pans. Set aside.

In a large mixing bowl, use an electric mixer to beat the butter until creamy. Add the sugar and beat for an additional 3-4 minutes or until the mixture is light and fluffy. Add the sour cream, vanilla, lemon juice, and Egg Replacer mixture. Beat until smooth and creamy. Set aside.
In another mixing bowl, sift together the flour, baking soda and salt. Add the dry ingredients to the wet in several additions, alternating with the coconut milk, until all of the ingredients have been added.
Pour the batter into the prepared pans, dividing the batter evenly between the two pans. Bake for 22-25 minutes, or until a toothpick inserted into the center emerges clean. Cool the cakes in the pans for 10 minutes on a wire rack. Then run a lightly oiled knife around the edges to loosen the cakes from the pans. Allow the cakes to cool completely before removing from pans and frosting them with a frosting of your choice.

Makes one 8 inch layer cake

By |

16 ounce can pumpkin puree
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
16 ounce package silken tofu, drained, then processed in a blender until smooth
9 inch prepared pie shell*

Preheat oven to 425°F.

Cream pumpkin and sugar using a food processor, blender or electric mixer.
Add salt, cinnamon, ginger, cloves and tofu. Blend.
Pour into the pie shell.u
Bake for 15 minutes, then reduce oven temperature to 350°F. and bake for 40 minutes more.
Chill and serve.

Serves 10-15

Note:  Can use No Fail Pie Crust

 

By |

1/4 cup non-hydrogenated margarine, softened
1/4 cup nondairy cream cheese softened
2 cups confectioners’ sugar, sifted
1 teaspoon vanilla extract

Use an electric stand mixer or a hand-held mixer to cream together margarine and cream cheese until just combined. Beat in confectioners’ sugar 1/2 cup at a time. Beat until smooth and creamy, then mix in the vanilla. Spoon frosting into a bowl. Keep tightly covered and refrigerated until ready to use.

Note: Tofutti Cream Cheese works well.

By |

 

 

 

 

1 cup non-hydrogenated, nondairy butter, cold
8 ounce package nondairy cream cheese
2 cups unbleached all-purpose flour
1/4 teaspoon salt
1/3 cup nondairy sour cream
1/2 cup granulated sugar
1 tablespoon ground cinnamon
1 cup finely ground walnuts or pecans
1 cup fruit jam or preserves (apricot, strawberry, or raspberry)

Preheat oven to 350°F.

Cut the butter and cream cheese into small pieces.
In the food processor, pulse together the flour, salt, butter,
cream cheese and sour cream until the dough comes together.
Shape the mixture into 4 equal round circles. Wrap each circle
in plastic wrap and chill for at least 2 hours or up to 2 days.
Line 2 cookie sheets with parchment paper. (You may use
ungreased cookie sheets, but the jam mixture tends to ooze onto
the cookie sheet making it difficult to clean.)
In a bowl, combine the sugar, cinnamon, and walnuts or pecans. Set aside.
Lightly flour a work surface, and roll each circle into a 9 inch round, keeping the other circles chilled until ready to use.
Spread each circle of dough with a light layer of the jam. Sprinkle 1/4 of the sugar/nut filling and press lightly into the jam.
With a pizza cutter or a sharp knife, cut each round into 12 wedges or triangles.
Roll the wedges from the wide end to the narrow end, ending up with the point on the outside of the cookie.
Place on the prepared baking sheets with the point side down.
Bake on the center rack of the oven for 30-35 minutes, or until lightly golden.

Cool on wire racks

Yield: 3 dozen cookies

Note: To make it gluten free, swap out the unbleached all-purpose flour for Cup4Cup Wholesome Gluten Free Flour. There maybe other gluten free flour brands that work as well. But I used this brand.

By |

2 cups old-fashioned rolled oats
1/2 cup unsweetened shredded coconut
1/2 cup creamy peanut butter
1/2 cup agave syrup or honey
1/4 cup packed brown sugar
1/2 cup vegan chocolate chips or favorite trail mix

Preheat the oven to 350°F.

Spread the oats and coconut on a baking sheet.
Place in the oven and toast for 10 minutes, stirring occasionally, until
lightly browned.
Meanwhile, combine the peanut butter, agave syrup or honey, and brown sugar in a small saucepan over medium heat. Cook until the brown sugar has completely dissolved, stirring continuously so as to prevent scorching.
Add the toasted oats and coconut to the peanut butter mixture along with the chocolate chips or trail mix and stir to combine. Set aside to cool for 10 minutes. Working with dampened hands, shape into half-inch balls and refrigerate for at least an hour before serving.

Yield: 3 dozen

Note: This is super sweet! Might want to cut back slightly on the sugar.