Vegan Peach Cobbler

Ingredients:

1/2 cup sugar
1 cup flour
1 Tbs. cornstarch
1 Tbs. brown sugar
1/4 teaspoon cinnamon
1 1/2 teaspoon baking powder
4 cup sliced peaches (about 6 med.)
1/2 teaspoon salt
1 teaspoon lemon juice
1/2 cup soy milk
3 Tbs. margarine

Steps:

1. Preheat oven to 400.

2. Mix 1/2 cup vegan sugar, the cornstarch and cinnamon in a 2-quart saucepan.

3. Stir in the peaches and lemon juice.

4. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for one minute.

5.Pour into an un-greased pie pan

6. Cut margarine into flour, 1 Tbs. brown sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in milk.

7. Drop dough by 6 spoonfuls onto hot peach mixture.

8. Bake until topping is golden brown - about 25-30 minutes.

Serves: 6-8

Vegan Home-Style Apple Crumble

Ingredients:

3 baking apples
1/2 cup oats (any kind)
3/4 cup white flour
1 cup brown sugar
1/2 tsp baking powder
1/4 tsp cinnamon
1/2 cup vegan margarine

Steps:

1. Preheat oven to 325

2. Peel and core apples, and cut into thin slices (the thinner the better).

3. Mix with approx 1/2 cup brown sugar, coating the apples, and spread mixture evenly in the bottom of a pie pan.

4. In a bowl, add oats, flour, remaining cup of brown sugar, baking powder and cinnamon. Stir together well, then gradually add margarine and crumble with fingers until a chunky but not overly crumbly texture is reached (mixture should stick together when pressed firmly).

5. Place oat topping over the apples, and press together lightly.

6. Bake for about 30 minutes or until top is golden and apples are soft and fully cooked.

Serves: 6

Vegan Chewy Cocoa Brownies

Ingredients:

1 2/3 Cups sugar
3/4 Cup vegan butter
2 Tbsp. Water
2 "Eggs" (Egg replacer)
2 Tsp. Vanilla extract
1 1/2 Cups flour
3/4 Cup baking cocoa
1/2 Tsp. baking powder
1/4 Tsp. salt
3/4 Cup chopped nuts
(1/4 cup canola oil)

Steps:

1. Preheat oven to 350

2. Combine Sugar, vegan butter and water in large bowl.

3. Stir in "eggs" and vanilla extract.

4. Combine flour, cocoa, baking powder and salt in a medium bowl

5. Stir into sugar mixture.

6. Stir in nuts. (If mixture is too dry, try adding 1/4 Cup canola oil)

7. Spread into greased 7 x 7 -inch baking pan

8. Bake for 18-25 minutes

Makes approx. 1 dozen small brownies/ 6 large brownies

Vegan Carrot Cake with Cream Cheese Frosting

Ingredients (Cake):

1 cup canola oil
3 "eggs" (ground flax seed or egg replacer)
3 cups shredded carrot
1 1/2 cups sugar
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon or pie spice

Steps (Cake):

1. Preheat oven to 350

2. Mix all of the wet ingredients and the sugar in a bowl until well mixed.

3. Add the carrots and mix.

4. In a separate bowl, mix together the dry ingredients.

5. Once both bowls are well mixed, combine to form batter.

6. Pour into a greased 9 by 13 cake pan.

7. Bake for about 40 minutes

Serves 12

Ingredientss (Frosting):

3 tablespoons vegan butter
3 cup confectioners’ sugar
1 teaspoon vanilla extract
4-8 tablespoons soy milk
4 oz vegan cream cheese

Steps (Frosting):

1. Beat confectioners' sugar, vanilla extract, vegan butter and vegan cream cheese with an electric mixer

2. Slowly add soy milk (1 tablespoon at a time for correct consistency).

3. Refrigerate frosting for 15-20 minutes before frosting cake

Vegan Cheesy Hamburger Noodle Casserole

Ingredients:

3/4 box noodle of choice (I prefer elbows)
Approx. 4 oz. burger-style crumbles
Cheese sauce from "Vegan Mac n' Cheese" (However, use only 1 cup soy milk in mixture)
1/4 Box Eco-Friendly Cheddar Crackers (Crushed)

Steps:

1. Preheat oven to 375

1. Cook noodles

2. While noodles are cooking begin preparation of Cheese Sauce

3. Brown burger-style crumbles

4. When noodles are finished, combine noodles, cheese sauce and burger-style crumbles in 8"x10" pan

5. Crush eco-friendly crackers and top casserole with the crumbs

6. Bake for approx. 8-10 minutes

Serves: 5-6

Vegan Spinach Artichoke Dip

Ingredients:

14 oz. Artichoke Hearts, drained, coarsely chopped
1/2 Cup Spinach frozen chopped, or steamed
1/4 Cup Veganaise
1/2 Cup Vegan Parmesan Cheese
1/4 Cup Vegan Mozzarella Cheese grated
Cheese sauce from "Vegan Mac N' Cheese" (However, use only 1/2 cup soy milk in mixture)

Steps:

1. Preheat oven to 350

2. Make Vegan Mac N' Cheese sauce

3. Add Veganaise and Vegan Parmesan to cheese sauce. Mix Well

4. Add the artichoke hearts and spinach (drained well), mix until blended

5. Grease pan, pour in dip and top with Vegan Mozzarella cheese

6. Bake for 25 minutes or until top is browned

Serves 6-8