VEGAN FALL HARVEST LASAGNA

1 medium head broccoli chopped

2 cups zucchini squash diced

2 cups yellow squash diced

2 cups fresh spinach chopped

1 large carrot shredded

1 small onion chopped

2 cloves minced garlic

1 ½ cups imagine non-chicken chicken broth

½ cup flour mixed with ¼ cup cold water

1 12oz pkg lasagna noodles (such as Good for Life)

1 8oz pkg Daiya mozzarella shreds

1 8oz pkg Daiya onion and chive cream cheese

Heat olive oil in skillet.  Add broccoli and squash, stirring until tender, for about 5 minutes, but not soft.  Add onion and garlic.  Stir for another five minutes.  Add chicken broth.  Heat until boiling.  Mix flour with water in a bowl, whisking briskly to remove any lumps.  Quickly add into vegetable mixture, stirring constantly.  Once thickened, remove from heat and set aside

Cook noodles according to package directions.  Drain, do not rinse.  Spread a very small amount of vegetable broth over bottom of 9X13 baking dish.  Place one layer of noodles on bottom of pan.  Add a layer of ½ of the vegetables and gently spread ¼ of the cream cheese over vegetables topping with ½ of the mozzarella shreds.  Add another layer of noodles, top with vegetables and remaining cheese in order.
Bake at 350 for 15 minutes.  Cover and bake an additional 10 minutes.

VEGAN SPAGHETTI BAKE

Just to be clear (and proper) all vegan recipes posted here belong to my daughter who shares credit for this blog with me. I've tried her dishes before and I can't wait to try this one. I love italian!


1 16 oz pkg Spaghetti
1 14 oz Tofurkey Italian Sausage
1 8 oz pkg Daiya Mozzarella Shreds
1 pkg Daiya Prvolone slices
3 Cups Marinara Sauce (see recipe below)
Kosher Salt and Ground Pepper to taste

Cook speghatti according to package directions and drain. Rinse in cold water to stop cooking process. Dice and gently saute sausage seasoned with Salt and Pepper. Stir constantly to avoid burning.  Seat sausage aside for later use.

I used the following fresh marinara sauce (made in advance):

Four large beefstake hothouse tomatoes
1/2 cup diced Onion
3 large Garlic Cloves minced
2 Tbs Olive Oil
1 1/2 Tbs Oregano
2 Basil leaves
1 Tbs Thyme
1 Tbs Rosemary
1 Tbs Cilantro
Kosher Salt to taste

Quarter 4 Tomatoes and place in a medium pot of boiling water.
Saute onion and garlic in saucepan with heated olive oil.  Saute for three minutes and remove setting aside. Once tomatoe skins have seperated from the tomatoe lift from boiling water.  Remove skins from tomatoe with a fork by gently placing fork under skin and lifting.  Puree tomatoes in blender and add to onion/garlic.  Stir in all herbs with salt and simmer on medium heat for 10 minutes.

Any can sauce will due. Just be sure to chech the ingredients.

Brush a 4 X 6 baking dish with olive oil. Layer bottom with 1/3 of noodles, sausage, and sauce in order. Top with mozerella cheese and  provolne cheese.  Complete layers 2 more times. Bake uncovered in a 350° preheated oven for 30 minutes.

"Meat"ball and Bean Salad

Ingredients;

1 lb bag of Meatless Meatballs (Mine were from Trader Joe's, but you can certainly pick some out for yourself or make your own)
1 Large Beefsteak Tomato
1 15 oz Can of Black Beans
1 Cup Raw Sliced Mushrooms (I used Button)
1-2 Chopped Green Onions OR 1 tsp of Onion Powder
1 Minced Garlic clove OR 1 -2 tsp of Garlic Powder
1 tsp Chili Powder

2 tbsp of your favorite BBQ Sauce (I used a Sweet and Spicy flavor)

1-2 tbsp of Olive Oil
Salt and Pepper to taste

If possible, cut meatballs in half (if not, that's fine. I waited until they cooked a bit and then cut them in half since they were softer by that point) and add to skillet with olive oil.Saute Meatballs, Green Onions, and Minced Garlic over Medium High until Golden Brown on all sides. If using onion and garlic powder, simply add to the saute while the meatballs are browning.

While Meatballs are sauteing, dice the tomato and add to salad bowl along with Mushrooms. Drain and Rinse the black beans. Add those to the bowl as well. Season with Chili Powder and Salt and Pepper.

Once Meatballs have browned, add the Barbecue Sauce to the Pan. Saute until Meatballs are completely coated.

Let the Meatballs Cool and add to the bowl. Toss, or mix well. Cover and set in Fridge overnight.

The Longer this dish has to marinate, the better the flavors have to develop, so I recommend leaving it in the fridge for at least 12 hours.

Santa's Brussels Sprout Hash

Winter has got to be sole reason for all of the wonderful comfort food created.  Dishes just like this one prepared by my daughter.  Look at the color this bowl full of nutrition has?  Why is it called Sana's Brussels Sprout Hash?  Because it is so warm and cozy, just like Christmas Eve.


1 tsp. Fresh Grated Ginger
4 Minced Garlic Cloves
4-5 Bay Leaves
1 Whole Green Onion
3/4 pound Brussels Sprouts
1 Vegan Sausage (we used Field Roaster's Apple & Sage)
1 Yukon Gold Potato
1 tbsp. Vegan Butter
Salt & Pepper to taste

Sauté first 4 ingredients in a large skillet on medium heat. While sautéing, chop Brussels Sprouts in half and add to skillet when green onions start to look translucent and garlic is golden, about five to seven minutes. Cover and reduce to medium-low. Slice sausage about 1/2" thick and add to the Brussels Sprouts.  Add finely diced potatoes and 1 tablespoon of butter. Season with salt and pepper to taste. Keep covered until  Brussels Sprouts are soft and tender in the center when piecred with a fork. Makes two full servings.

Lima Bean Tomato Stew

When the wind is blowing and cold it's nice to have a warm bowl of stew to fill the soul.  It's an even better stew when it's ready in a only a few minutes.  This recipe will make plenty of leftovers for a weeks worth of lunches.  Serve with a batch of warm vegan biscuits and you've got a meal to enjoy.

In a Large Kettle combine the following:

1 16oz can Lima Beans
1 Can  Diced Tomatoes with Onion
1 Can Whole Kernel Corn

Do not drain any liquid from the vegetables.

Simmer on medium until vegetables come to a full boil and stir in 1 8oz Package Bow Tie Pasta.

Add:
1 Tbs Chopped Basil
2 Tsp Garlic Salt
1 tsp Minced Onion
2 Tsp Oregano
2 Tst Pepper
2 or 3 pinches Kosher Salt
1/8 cup Brown Sugar
1 cup of water

Cover kettle with lid and let simmer for thirty minutes.  Remove from heat and let stand 5 minutes before serving.

Vegan Chicken And Rice Alfredo w/Steamed Soy Vegetables

 It's not that hard to come up with some creative and tasty vegan dishes.  You only need to know where to look for the best ingredients, and have the right amount of inspiration.  There are two big name markets that know just how to cater to the growing vegan community.  Whole Foods and Trader Joes both carry a long line of delicious products that can turn your favorite meal into a vegan delight.  My inspiration? Seanna and Sean.  Thanks girls. This is a nice cozy two serving recipe.

4 365 Everyday Value Breaded Chickenless Patties (sold at Whole Foods)
3 TBS Olive Oil

3 Cups Cooked White Rice Lightly Seasoned with salt and pepper

4 TBS Earth Balance Butter
1 1/2 TBS Italian Seasoning
5 TBS Daiya Cream Cheese

Salt
Pepper
Oregano

Heat olive oil in skillet on medium heat.  Add Chickenless Patties once oil is hot and sprinkle with Salt and Pepper.  After 5 minutes turn patty and sprinkle other side with salt and pepper.  Cook an additional 5 minutes and remove skillet from heat. Spread 1 1/2 cup of hot cooked white rice on a dinner plate and top with two patties.

Heat butter in a sauce pan and stir in Italian Seasoning.  Whisk in Cream Cheese until completely melted and sauce is creamy smooth.  Pour over chikenless patties and garnish with a sprinkle of Oregano.

Steamed Soy Vegetables

One microwave safe dish that is easily covered by a dinner plate

1 cup each:
Broccoli Florets
Sliced Carrots
Snow Peas
4 TBS Soy Sauce
1 Tbs McCormick Imitation Bacon Bits
1 Tbs Dehydrated Minced Onion
Salt and Pepper

Place vegetables and soy sauce in microwave safe bowl.  Cover with plate to hold in moisture and microwave on high for 1 minute.  Remove from microwave and add remaining ingredients stirring gently.  Return to microwave for one additional minute.  Let stand for one minute before serving.

Vegan Baked Lasagna

Italian food is just plain good.  Vegan Baked Lasagna is so easy it was on the table in just 30 minutes.  This is a one dish serving so double up if you need to.  I used a 3 X 3 corning ware baking dish.  Any sort of ramekin will work just fine. 

1 18" uncooked Lasagna

2 Cups Hunts Pasta Sauce w/Mushroom
2 tsp. Italian seasoning
1/2 tsp. garlic salt
1 1/2 onion powder
1 tsp. pepper
1 1/2 Cups Boca Crumbles

8 0z pkg. Daiya Mozzarella Cheese

Boil Lasagna in hot water about 10 minutes until soft, but not done.  Remove from heat and lay flat on a cutting board.

Heat Pasta Sauce in cooking pan and add the next four seasonings.  Let simmer for five minutes and add Boca Crumbles.  Leave simmering on stove while slicing lasagna into four equal pieces (4.5 inches apiece).

Coat a single serving baking dish with a fine hint of olive oil.  Place two of the Lasagna slices on the bottom of the pan.  Place 1/2 of the pasta sauce over the noodle and sprinkle with a generous amount of cheese.  Place the remaining two noodles on top and continue with remaining layers.  Bake in a 400 degree oven for 20 minutes of until the pasta is completely tender when tested by sticking a sharp knife through the middle.  Serve with French toast (see below)_

2 Potato Rolls
2 TBS Earth Balance Butter
1 TBS Garlic Powder

Heat oven to broil.  Melt butter in microwave and quickly stir in garlic.  Brush butter on rolls and place in heated oven for 30 seconds to 1 minute until golden brown.
 

Alfredo Pumpkin Ravioli

Every fall I purchase my annual pumpkins.  Since I'm not prone to wasting anything I always can, or freezes,  the squash for baking and cooking.  I used my frozen pumpkin to make this delicious, and very healthy dish.  Since it freezes easily it also makes a wonderful brown sack lunch. I served this dish and had enough left for a weeks worth of additional meals.  This meal is easily turned vegan by using Dayia cream cheese and soy milk.  Either way you prefer it I'm pretty sure you will be surprised at how good this dish is.


4 cups uncooked pumpkin
2 cups water
1 small onion chopped
1/4 cup minced garlic
1/4 cup Italian blend seasoning
2 TBS pepper
2 TBS salt

4 dozen won ton wraps
wax paper

 Cook pumpkin in water with onion, garlic and seasonings.  Cover and boil for 1 hour or until pumpkin mashes easily.  Place cooked pumpkin in a strainer and allow juice to drain and cool, saving juice for later use.

Once pumpkin is completely mashed and smooth place approximately 1 tablespoon in the center of a won ton that has been brushed with the strained pumpkin juice.  Fold edges corner to corner.  Turn edge under and pinch won ton together tightly.  Fold other corner to corner over pumpkin and pinch dough together. Pinch all four of the corner edges  together to hold pumpkin into won ton. Continue with this process until all pumpkin has been used up.

Place won tons in a large pan of rapidly boiling water no more than six to eight at a time.  Boil for ten minutes.  Remove from water and place on waxed paper.

Easy Alfredo Sauce
1 16 OZ fat free cream cheese (or) 1 16OZ package Dayia dairy free cream cheese
2 cups skim milk (or) 2 cups soy milk
2 TBS Italian Seasoning
salt & pepper


Whisk milk and cheese together in a saute pan until cheese is melted.  Add Italian seasoning, salt and pepper.  Place cooked won tons on a serving place and cover with alfredo sauce.

Vegan Pasta Cheesy Crumble

I haven't officially tried this one, but just looking at it I know I'm going to.  It's another one of my daughter's tasty creations.  This recipe serves two, so adjust accordingly.

 

1/2 of a 16oz Pkg Tubular Pasta (Macaroni or whatever you may have on hand)

2 Vegan Boca Patties (beef or chicken)

1Tbs Olive Oil

1 Tsp Rice Wine Vinegar

1 Tsp Soy Sauce

1 Tsp Spicy Teriyaki Sauce

3 Tbs Earth Balance Butter

1/8 Cup Flour

1 Tsp Salt

1 Tsp Hot Mustard

1 Cup Soy Milk

2 Cups your favorite flavor of Daiya Cheese

1 cup bread crumbs
salt and pepper to taste

 

Cook noodles according to package directions until Al Dente.  Once done drain and rinse with cold water to stop the cooking process.Set noodles aside for now.

 

In a medium skillet set to cook on medium add 1 tbs of olive oil and heat slightly.  Add the Boca Patties and  brown until they are done enough to crumble.  Once the patties are in small pieces stir in Rice Wine Vinegar, Soy Sauce and Teriyaki Sauce.  Saute for about 10 minutes, or until the Boca is brown and has absorbed all of the flavors.

 

In medium saucepan melt butter.  Whisk in flour and hot mustard.  Stir in soy milk and let simmer for about 5 minutes until completely thickened.  Melt in cheese leaving 3 tablespoons to sprinkle on top of dish.

 

In baking dish stir together noodles, boca mixture and cheese sauce.  Top with remaining cheese and bread crumbs.  bake in oven uncovered for approximately 20 minutes.

Harvest Rice

Always looking to spruce up a meal with something different?  This is another of my daughters’ creations, and it is good!  It makes a terrific side dish.  You can add some baked tofu, or grilled chicken breast (if you aren’t a fan of vegan) to turn this packed dish into a healthy lunch.  Either way it’s a flourishing treat that is tasty!  His recipe serves four.

 

2 Cups (uncooked) white rice

1 Small Onion Diced

1 Small Green Pepper Diced

2 Garlic Cloves Minced

2 TBS Olive Oil

2 Cups Fresh Corn

2 Cups Sweet Peas

1 Large Tomato Diced

1 Large Firm Avocado Diced

1 TBS Cilantro

Salt and Pepper to taste

 

Cook rice according to package directions making sure it is not overcooked.  Do not rinse rice. Meanwhile sauté onion, green pepper and garlic in olive oil until slightly translucent (about 2 minutes).  Add cooked rice to sautéed vegetables along with corn and peas.  Remove from heat adding tomato and avocado.  Season with cilantro, salt and pepper to taste.

Vegan Hot Dog Casserole

Growing up my daughters loved Hot Dog Casserole.  Now it has turned it into a vegan dish that is so good.   Look at the creamy cheese melting over the potato and corn.  That is what you call just plain ole good!  If you love a great bowl of comfort food your gonna want this one!  I made it so many times I could do it in my sleep.  I can tell you from experience there were never any leftovers.  This is the vegan version.  Making non-vegan version is a simple substitution of hot dogs, instant potatoes and Velveeta cheese.

8 Lightlife Hot Dogs
1 3.5 oz package Edward & Son's Roasted
                               Garlic Instant Potatoes
Salt and Pepper to taste
3 Cups Frozen Corn
2 Cups Daiya Mozzarella Style Shreds

Prepare potatoes according to package directions adding salt and pepper to taste.  Place frozen corn and sliced hot dogs on the bottom of a 9" casserole dish or pie pan.  Spread hot mashed potatoes on top of hot dogs.  Top with cheese.  Bake at 350 until cheese is melted.

Sopa de Cosecha

When I get a chance to combine two of my favorite activities together and create something spectacular its just fun.  This is one soup that is so tasty it amazed me.  I was simply looking for something to do with the abundance of vegetables building up in my refrigerator before they started spoiling.   It's even more fun when you just toss it all in a crock pot and let it cook without a lot of fuss.  This makes a large crock pot full that serves 4-6.

 

4 Cups Water

6 Carrots, scrubbed and sliced

6 Stalks Celery sliced

3 Cups Broccoli

2 Cups Corn

2 Large Tomatoes

1 Cup Diced Onion

1 Cup Diced Green Pepper

3 Cubs Shredded Cabbage

1 3oz can tomato sauce

3 Better Than Bullion No Chicken Chicken Bullion

1 6oz Package Bow Tie Pasta

 

Wash, scrub and slice all of the vegetables (except cabbage) exactly as you prefer.  I like mine nice and chunky, cut them finer if you prefer.  Shred cabbage. Place vegetables and water in crock pot with bullion and tomato sauce.  Cover and cook on low heat for 2 hours or longer.  If you prefer a nice crispy soup cook less, if you like the vegetables more done cook longer.  Add pasta and cook for an addition 30 to 45 minutes.  Remove crock from pan and let cook for ten minutes before serving.  This allows the pasta to absorb the flavor of the sauce.

 

I

No Chicken Chicken Stew

Wow!  My daughter sure picked up the imagination gene!  She is so good at grabbing whatever she has available and making one tasty dish.  I love the way she combines nutritional dishes with vibrant colors.  This dish will serve two, so if you need more (and you certainly want more) step up the recipe.  The leftovers are so perfect for a workday lunch.

1 14 oz Pkg extra firm Tofu
Poultry Seasoning
2 Cups Imaging No Chicken Chicken Broth
1 Cup Brown Beans cooked with salt and pepper only
1/4 lb fresh green beans washed and snapped
1 Cup White Rice-uncooked
1/4 cup chopped onion
2 cloves minced garlic
salt and pepper to taste
Fried Onion Crisps

2 TBS Corn Starch mixed with 1/2 Cup Cold Water

Dice Tofu and place on a lightly sprayed baking pan.  Sprinkle with Poultry seasoning and bake at 350 for about 45 minutes or until golden brown turning once halfway through.

While Tofu is baking place Green Beans, Brown Beans and Rice in Chicken Broth and simmer on medium heat.  Add onion, garlic, salt and pepper to taste.  Simmer until rice is done.  Add baked Tofu and simmer for another 15 minutes.  Add Corn starch mixed with water and stir constantly until thicken.  Remove and garnish with fried onion crisps.

Vegan Carrot Cake

 There are some things you just never know are vegan.  Like this moist and tasty Vegan Carrot Cake.  Perfect texture, and topped with a cream cheese frosting it will satisfy any ones sweet tooth.  It even made a great breakfast treat.  This recipe makes one 9 X  cake.

1 Cup flour
1 1/2 Cups Sugar
1 Tsp. Baking Soda
1 Tsp. Baking Powder
1/2 Tsp. Salt
1 TBS Cinnamon
1/4 Cup Canola Oil
1 1/4 Cup Canned Pumpkin

1 1/2 Cups Shredded Carrot
1 Cup Raisins
1 Cup Walnuts


Preheat oven to 350 Mix all dry ingredients into a large mixing bowl and stir until well blended.  Add oil and mix in with a fork or pastry cutter until mixture is course.  Add pumpkin mixing with dry ingredients until moist.  Mixture should pour easily when lifted with spoon.  Add additional pumpkin if necessary.  stir in carrot, raisins and walnuts.  Coat 9 x 9 baking dish with canola cooking spray.  Cook 45 minutes in a 350 oven or until inserted toothpick comes out clean. Allow to cook in pan for at least 2 hours.

2 TBS Earth Balance Butter
1 Cup Follow Your Heart Cream Cheese
1/2 Cup Powder Sugar
1 Tsp. Vanilla
1/4 Cup Chopped Walnuts

Allow Butter and Cream Cheese to reach room temperature.  Place in mixing bowl with powdered sugar and vanilla.  Blend with mixer until creamy and smooth.  Spread on cooled cake and top with chopped walnuts.

Oriental Tofu Bake

Thanks again to my daughter for another outstanding vegan dish.  I had to give this one a try.  One look at it and I immediately knew it would be delicious.  This is a simple relaxing dinner that serves two.  Notice the gorgeous green salad :).

2 Packages of Oriental flavor Top Ramen
2 TBS of Earth Balance Butter
1/2 Cup Chopped Green onions
1/4 Cup Shallot
1 Cup Diced Mushrooms
1/2 Cup Baked, Diced Tofu


Melt butter in a cause pan.  Add two packages of Oriental flavor seasoning packets included in ramen packages.  Stir constantly until dissolved.  Remove from heat.  Add all vegetables and tofu to a large bowl. Pour melted butter over the top and blend very well.  Pour into a 9 X 9 casserole dish and cover with foil.  Cook at 350 for 20 minutes (be careful, it's smells so good cooking)

Meanwhile prepare Ramen noodles according to package directions.  When done top with Tofu Bake and enjoy

Vegan Butternut Squash Soup

I don't normally do vegan (I leave that to my daughter) but I wanted something different from my butternut squash. So I did what I always do.  I starting throwing things together that I knew would taste good.  And boy was this GOOD!  Just look at the rich color.  I always say the simpler the better. 

1 1/2 Cups Chopped Butternut Squash (skin on)
1 12 Cups Broccoli
3 cups No Chicken Broth
1/4 Cup Tomato Juice
1 TBS Garlic Powder
1 TBS Onion Powder
Salt and Pepper to taste
2 Cups Cooked Rice
Shredded Dayia Cheese (optional)

Simmer Squash and Broccoli in chicken broth about 10 minutes, but do not overcook.  Allow it to say nice and firm.  Add juice, seasonings and rice.  Cover and simmer on low for an additional 10 minutes.  Top with shredded cheese if desired.

Individual Vegan Chicken Pot Pies

I really love a good pot pie.  Someone once replied to my Chicken Pot Pie "I cold make this vegan so easyily".  So, my daughter (who shares all the Vegan recipes) set out to do just that.  Only she steped it up one notch and made these personal pot pies in a muffin pan.  Look at how wonderful they are.  Perfectly complimented with steamed broccoli and cauliflower.  How delicious!  This recipe will make eight, plenty for a workday lunch too.

2 8 oz Original Crescent Rolls
2 TBS Vegan Butter
1 Cup No Chicken Broth
1 Cup plus 2 Tbs Soy Milk
3 TBS Corn Starch
2 TBS Poultry Seasoning
Salt & Pepper to taste
3 Cups Trader Joes Vegan Chicken Strips diced
2 Cups Frozen Mixed Vegetables
1 8oz Package Daiya Cheese

Cream of Chicken
Melt butter in saucepan slowly stiring in Broth and all but 2 tablespoon of milk while whisking.  Add seasonings to taste. Once boiled remove from heat.  In seperate bowl mix whip remaining milk with cornstarch.  Return broth to stove and quickly stir in corn starch without stopping to avoid lumps.  Stir in Chicken and Frozen Vegetables and set aside and simmer on a low heat until ready for pies.

Spray a muffin pan with Canola cooking spray.  Layer each cup with one crescent and bake in oven at 350 approximately five to ten minutes or until slightly brown.  Fill cups with chicken and vegetables placing one cresscent on top.  Pinch the bottom and top crescents together until completely sealed.  Return to oven baking an additional 10 minutes or until top is also golden brown.  Sprinkle top with a generous portion of shredded cheese.  Place back in oven until melted.

Vegan Tofurkey and Potato Cakes

You may not have had anthing quite like this before.  A great idea for the holiday leftovers these are so tasty, warm and crsip on the outside. Tofurkey & Potato Cakes are so simple and easy you may want to make them any time of the year. It's a great breakfast treat, quick afternoon lunch or all-in-one dinner idea. The best part is the amazing aroma they leave behind. It reminds me of being back home. This recipe will make twelve cakes 8" cakes.


3 Cups Mashed Potatoes (mashed with skin on-made with Eath Balance Butter and Soy Milk)
2 Cups Diced Tofurkey
3 Tsp Ener-g Egg replacer mixed with
4 Tbs Water
2 Tsp Salt
2 Tsp Pepper
1 Tbs Onion Powder
1 Tbs Garlic Powder
2 Cups Flour
Canola Oil

Heat 2 inches of oil in a skillet. Mix Eggs and Potatoes together in a large bowl until eggs are completely blended. Add Tofurkey and seasonings mixing well. Stir in flour until you have a sticky batter. Drop by large spoonful into hot oil and flatten with a spatula. Cook until crispy brown (about five minutes per side) turning carefully with spatula. Tip: I use two spatulas to turn, holding both sides so that cakes don't flop. Continue dropping batter into hot oil until none is left.

These quick and easy cakes are good by themselves, or you can add a variety of your favorite toppings. These pictured are topped with No Chicken chicken gravey, or they are really good topped with Daiya Garlic, Jalapen and Havarti Cheese.

Amazingly Vegan Chocolate Chip Cookies

Every once in a while life tosses you an amazing surprise.  I love baking fresh cookies and like a lot of people chocolate chicp loaded with plenty of walnuts is definately my favorite.  This year I took a chance and wanted to see if there is any way to make a vegan cookie.  These cookies are so soft and chewey you can't stop eating them!  The biggest die hard cookie fan won't even realize that this sweet treat is totally vegan.






2 cups flour (I used Self-Rising. If you aren't, add in 1 Tsp of Baking Soda)
1 small bannana (mashed until liquefied)
1/2 tsp Baking Powder
1/2 cup Earth Balance butter
1/2 cup packed brown sugar
3/4 cup soy milk
1 tsp salt
1 1/2 tsp vanilla
1 1/2 cups Sunspire 42% Cacao Chips
1 1/2 cup chopped walnuts

Preheat oven to 375.  Mix flour, Baking Powder, mashed bananna and butter in large bowl.  Blend together with fork or pasty cutter until no clumps of butter are visible.  Add brown sugar, milk salt and vanilla and continue to mix until dough is moist and well blended.  Add chips and walnuts stirring well to distribute chips evenly into batter.  Coat cookie sheet with a vegetable oil cooking spray.  Drop cookies by spoon on to pan at least 1 1/2 inches and bake for 10-12 minutes until golden brown and slightly moist in the center.  Makes approximately 4 1/2 dozen small cookies 2 1/2 Large ones)
 

Mom's Creamy Potato Soup the Vegan Years

It's was my daughter's favorite dish growing up.  It was the one bowl of comfort she could always count on.  It is no surprise to me that Seanna decided to turn this bowl of yumminess into a vegan dish she could get the same comfort out of. 


6 Large Potatoes
2 cups of water
2 TSP Garlic Salt
Pepper to taste
2 Cups Frozen Corn
1 Small Onion Diced
2 cups Soy Milk
2 TBS Earth Balance butter
1 3oz Package extra firm Tofu
2 TBS Flour
1/2 cup cold water

Daiya Vegan Cheese

Cut potatoes (unpeeled) into good bite size chunks.  Rinse well and boil in water with 1/2 of the soy milk, garlic salt and pepper for 5 to seven minutes.  They should be slightly tender but not soft.  Add Frozen Corn, Diced Onion, butter, remaining Soy milk and diced Tofu to potatoes.  Continue to boil for an additional fifteen minutes on medium heat.  Potatoes should be nice and soft.  Mix flour and water in a bowl and whip together until smooth.  Add to potatoes stirring briskly to avoid lumps.  Top with cheese and enjoy.