Vegan Morning Glory Muffins

Ingredients:
2 "eggs"
3/4 cup canola oil
1/4 cup nondairy milk
2 tsp vanilla
2 cups unbleached flour
1 cup packed brown sugar
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1 1/2 cups shredded carrot
1/2 cup coconut
1/2 cup raisins
3/4 cup chopped pecans

Steps:
1. Preheat oven to 350. Place paper baking cups in muffin pan.
2. In large bowl, beat "eggs," oil, "milk," and vanilla with wire whisk until well blended.
3. Add flour, brown sugar, baking soda, cinnamon and salt; stir until dry ingredients are just moistened. Stir in carrots, apple, coconut, raisins, and 1/2 cup of pecans.
4. Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining pecans over batter.
5. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

Serves: 18

Vegan Pecan PIe

Ingredients:
1/2 cup sugar
1/2 cup brown sugar
2 tablespoons flour
4 tablespoons soy milk
2 "eggs"
8 tablespoons vegan butter, melted
1 teaspoon vanilla
1 cup pecans
1 graham cracker crust

Steps:
1. Preheat oven to 375. Combine all ingredients, they come out watery.

2. Pour into the pie shell. Cover the edges of the pie with foil. Place on a cookie sheet and put into the oven for 20 minutes.

3. Reduce oven temperature to 275 degrees. Bake for 20 minutes or longer.

4. Check, center should be slightly soft, but if it seems too watery, bake for 20 more minutes.


Serves: 6-8

Vegan Stuffing

Ingredients:
6 cups bread, diced
2 tbs. vegan butter
1 medium onion, diced
3 stalks celery, sliced
2 large carrots, peeled and thinly sliced
1/4 tsp rosemary
1/4 tsp thyme
1/4 tsp sage
1/4 cup fresh parsley, chopped
3 tbs golden raisins
1 apple, chopped
1/4 cup chopped walnuts
1/4 cup chopped pecans
1 1/2 cups vegetable stock
salt and pepper, to taste

Steps:
1. Preheat oven to 350 degrees.
2. Place vegan bread in a 9 x 13 baking pan and place in oven for about 15 minutes, until the vegan bread is well toasted. Meanwhile, warm the margarine in a saucepan and sauté onion, celery and carrots over medium heat until onion is translucent.

3. Remove vegan bread from oven and add onion mixture, herbs, parsley, raisins, optional apple, nuts and salt. Mix well. Carefully drizzle the stuffing with vegetable stock and toss gently.

4. Bake, covered, for 20-30 minutes.

Vegan Green Bean Casserole

Ingredients:
1 lb. chopped mushroom
1/4 cup vegan butter
4 tbs. flour
1 cup soy milk
1 cup vegan sour cream
2 cans of French cut green beans
2 cups corn flakes cereal
1 block vegan mozzarella
onion powder, garlic powder, salt and pepper to taste.

Steps:

1. Preheat oven to 350
2. Melt butter in a heavy pan.
3. Add mushroom, cook 3-4 minutes
4. Add flour, cook one minute stirring continuously
5. Remove from heat and add soy milk, stirring continuously, bring to a simmer.
6. Whisk together vegan sour cream and mushroom mixture.
7. Add onion powder, garlic powder, and salt & pepper.
8. In a medium sized casserole dish, crumble half of the cornflakes to create bottom crust
9. Drain the water from the green beans and layer on top of the corn flakes.
10. Pour your sauce mixture from the saucepan on top of the green beans and cornflakes. Crumble the remaining cornflakes and sprinkle them on top.
11. Top with grated vegan mozzarella.
12. Bake, covered, for 15 minutes, or until lightly browned.

Serves 6-8

Vegan Apple Oatmeal Cookies

Ingredients:
3/4 cup vegan butter
1 1/3 cups sugar
1 tsp vanilla extract
1 tsp cinnamon
1 tsp baking soda
1 tsp apple pie spice
1 tsp baking powder
1/2 tsp salt
2 "eggs"
2 cups unbleached all-purpose flour
2 cups old fashioned oats
2 cups peeled and chopped apple

Steps:
1. Preheat oven to 375.

2. In a large bowl beat butter, sugar, vanilla, cinnamon, baking soda, apple pie spice, baking powder and salt until fluffy.

3. Beat in "eggs"

4. Beat in flour until just combined. Stir in oats and apples.

5. Drop large spoonfuls of cookie dough onto baking sheet, about 2-4 inches apart.

6. Bake 15-17 minutes until cookies are golden.

Vegan Blondies

Ingredients:
1/2 cup vegan butter
2 cups brown sugar
2 "eggs"
1 1/2 tsp vanilla
2 cups unbleached all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup chopped walnuts
1/4 cup vegan chocolate chips

Steps:

1. Preheat oven to 350
2. Place butter, sugar, eggs, and vanilla in mixer and beat until smooth.
3. Mix in flour, baking powder, and salt. Add nuts and chocolate chips, mixing until just combined.
4. Press dough into a 9x13 inch greased and floured pan and bake for 20-25 minutes.

Serves 8

Vegan Sour Cream-Chive Mashed Potatoes

Ingredients:
7 medium potatoes (peeled and cut into 1-2 inch chunks)
12 oz. vegan sour cream
3 tbsp vegan butter
1/4 cup chives, chopped
1 tsp salt
1/2 tsp pepper
1 tsp onion powder

Steps:

1. Boil potatoes for approx. 15 minutes, until tender.

2. Place hot potatoes in mixer bowl, mix until smooth.

3. Add all remaining ingredients and mix until fluffy.

Serves 6-8.

Also pictured: Vegan Asparabacon

Vegan Asparabacon

Ingredients:
14 asparagus spears
14 strips of vegan bacon
olive oil (for drizzling)
salt and pepper to taste

Steps:
1. Preheat oven to 375. Trim asparagus.

2. Wrap two spears of asparagus with two strips of vegan bacon, repeat.

3. Place wrapped asparagus on a cookie sheet, and drizzle with olive oil.

4. Sprinkle asparabacon with salt and pepper to taste.

5. Bake for approx. 12-14 minutes.

Serves 4

Vegan Blueberry Muffins

Ingredients:
1 1/2 cups unbleached all-purpose flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 "egg"
1/3 cup milk
1 cup fresh blueberries

Steps:

1. Preheat oven to 400. Grease muffin cups or line with muffin liners.

2. Combine all ingredients (except blueberries), and mix until smooth.

3. Fold in blueberries.

4. Fill muffin cups and bake for 20-25 minutes or until golden brown.

Serves 8-12

Vegan Corn Hooey

Ingredients:
1 can corn (drained)
1 can creamed corn
1 "egg"
8 oz. "sour cream"
salt, pepper and onion powder to taste
1 jalapeno chopped
1 small can chopped black olives
2 tbsp chives chopped

1 box vegan jiffy corn muffin mix:
2/3 cup all purpose flour
1/2 cup yellow corn meal
3 tbsp sugar
1 tbsp baking powder
1/4 tsp salt

1/2 small bag corn chips

Steps:
1. Preheat oven to 350.

2. Combine all ingredients and mix until creamy.

3. Pour into a casserole dish, cover, and bake for approx. 30-45 minutes (until almost set).

4. Crush corn chips and sprinkle on top.

Serves 6-8

Vegan Pizza Crust

Ingredients:
1 1/2 cups unbleached all-purpose flour
1 tsp salt
1 tsp active dry yeast
1 tbsp olive oil
6 tbsp lukewarm water
cornmeal for dusting pan

Steps:
1. Combine flour and salt together in a bowl and stir in the yeast.

2. Make a well in the center and pour in the oil and lukewarm water.

3. Stir well until dough pulls together, then knead with hands until it leaves the sides of the bowl.

4. Turn out onto a slightly floured surface and knead with hands for 5-10 minutes (dough should be smooth and elastic).

5. Brush a bowl with oil. Shape dough into a ball and put in into a bowl.

6. Cover the bowl with a damp towel and let sit in a warm place for approx. 1 hour (until dough has doubled in volume)

7. Roll or press out the dough to a 10 inch round.

8. Dust pan lightly with cornmeal, cover pizza pan with a damp towel and let rise another 10 minutes.

9. Preheat oven to 400. Place sauce and toppings on dough and bake for 15-20 minutes depending on desired crispness.

Vegan Pear and Blueberry Pie

Ingredients:

2 frozen pie crusts
2 pounds firm but ripe pears (about 5 medium), peeled, cored, cut into 3/4-inch cubes
9 tablespoons sugar
2 tablespoons orange juice
Pinch of salt
2 1/4 cups (about one package) frozen blueberries
6 tablespoons all purpose flour

Steps:

1. Combine pear pieces, 3 tablespoons sugar, 2 tablespoons orange juice and salt in large nonstick skillet.

2. Cook over medium heat until pears are tender but still hold their shape, stirring often, about 6 minutes.

3. Transfer pear mixture to large bowl; cool to room temperature. Add blueberries, flour and remaining 6 tablespoons sugar to pears; toss gently to blend.

4. Preheat oven to 350.

5.Transfer filling to pie crust, mounding filling slightly in center.

6. Roll out seonc pie crust, cutting into 1 inch thick strips (for lattice)

7. Place lattice crust onto pie, and cover the edge of the crust with tin foil (to cook evenly with pie)

8. Bake pie until juices bubble thickly, fruit is tender and crust is golden brown, about 1 hour.

Serves 6-8

Vegan Chocolate Chocolate Chip Waffles

Ingredients:

2 cups unbleached, all-purpose flour
1/4 cup unsweetened cocoa powder
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
2 cups soy milk
2 "eggs"
1/4 cup canola oil
1 tsp vanilla
1/4 cup vegan chocolate chips

Steps:

1. Preheat waffle iron

2. Sift flour, cocoa, sugar, baking powder and salt into a large bowl.

3. Combine milk, eggs, oil and vanilla in a small bowl.

4. Stir liquid ingredients into dry ingredients until moistened. Add chocolate chips.

5. For each waffle, pour about 3/4 cup batter into waffle iron.

Serves 4-6

Vegan Garlic Pita Chips

Ingredients:

Pita:
Vegan Flour Tortillas

Chip topping:
2 tbsp cream of wheat, uncooked
1 tsp garlic (minced)
1 tsp garlic powder
1/2 tsp onion powder
1 tsp vegan butter, melted

Steps:

1. Preheat oven to 350. Cut vegan flour tortillas into small wedges.

2. Arrange in a single layer on a baking sheet.

3. Brush chips with butter.

4. Sprinkle cream of wheat mixture onto chips

5. Bake 6-10 minutes, or until crispy

Serves 6-8

Vegan Osaka-style Okonomiyaki

Ingredients:

2 cup all purpose flour
2 "eggs"
1 1/4 cup dashi soup stock or water
1 lb cabbage (thinly sliced)
2 carrots (thinly sliced)
6 tbsp chopped green onion
2/3 cup tempura flakes
12 - 18 strips of thinly sliced seitan

Toppings:
Ao-nori (green seaweed)
Okonomiyaki sauce
Vegan Mayonnaise

Steps:

1. Pour dashi soup stock in a large bowl.

2. Mix the flour and "eggs" in the soup stock.

3. Rest the batter for an 20 minutes in the refrigerator.

4. Mix sliced cabbage, sliced carrots, chopped green onions, and tempura flakes in the batter.

5. Heat a large frying pan, and pour the batter over the pan, creating a pancake.

6. Fry seitan and your choice of toppings in a separate pan.

7. Cook 5-7 minutes and place seitan and toppings on top of the okonomiyaki. Flip the okonomiyaki and cook for 5-7 more minutes.

8. Flip the okonomiyaki again and spread okonomiyaki sauce and vegan mayonnaise on top. Sprinkle aonori over the sauce.

Serves 3-5

Vegan Cinnamon Rolls With Walnuts and Chocolate Chips

Ingredients:
3/4 cup soy milk
1/4 cup vegan butter, softened
2 3/4 cup unbleached, all-purpose flour
1 packet fast rise instant yeast
1/4 cup sugar
1/4 cup water
1/2 chopped walnuts and/or vegan chocolate chips, optional

Filling:
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup vegan butter, softened
1 tablespoon cocoa powder

Icing:
1/4 cup vegan butter, softened
1/2 teaspoon vanilla extract
2 cups powdered sugar
1 tablespoon soy milk

Steps:
1. Preheat oven to 350.

2. In a saucepan, heat the milk and 1/4 cup butter until boiling. Remove from heat and cool until only warm.

3. (While milk and butter are cooling) In a large mixing bowl, combine 2 1/4 cup flour, yeast and white sugar, and whisk until smooth.

4. Add water and milk/butter mixture to the dry mixture and mix just until it forms a rough dough that pulls away from the sides of the bowl. Add nuts and chocolate, if using.

2. Knead in the remaining half cup of flour.

3. Knead the dough for 5-7 minutes until the dough is perfectly smooth.

4. Put the dough in a slightly oiled bowl, cover it with a clean, slightly damp towel and let it rise for 10-15 minutes.

5. Sprinkle the counter with flour and using a rolling pin, roll dough out to a 9X12 rectangle.

6. Combine 1/2 cup butter, brown sugar, cocoa posder, and cinnamon and spread over the top surface of the rectangle (leave about 1/2 inch on each side).

7. Start with the long part of the rectangle and roll the dough into a tube. Using a serrated knife, cut each cinnamon roll about 1 inch thick.

4. Place cinnamon rolls into a greased muffin pan.

5. Cover with a damp towel and let rise for 10-15 minutes. After cinnamon rolls have risen, bake for 10-15 minutes, depending how gooey you like them.

5. For icing, combine all ingredients.

Serves 4-6

Vegan Penne with Spinach and Pine Nuts

Ingredients:

1 clove minced garlic
1/2 cup pine nuts
2 cups fresh spinach
2 tbsp olive oil
1/4 cup crumbled vegan feta
8 oz. penne


Steps:

1. Cook penne to al dente
2. Heat oil and add garlic, pine nuts and spinach
3. Sauté for 3-5 minutes
4. Toss drained pasta with spinach mixture
5. Top with crumbled feta

Serves 4

Vegan Kalamata Olive, Sundried Tomato and Feta Focaccia

Ingredients:

1 tsp. sugar
1 package active dry yeast
Warm water
2 cups unbleached flour
2 tablespoons olive oil
1/4 tsp. salt
1/4 tsp. ground pepper
1/4 tsp. dry basil
1/4 tsp. garlic powder
1/4 tsp onion powder
1/4 cup sliced kalamata olives
1/4 cup chopped sundried tomatoes
1/4 cup cubed vegan feta cheese

Steps:

1. In a small bowl, dissolve sugar and yeast in approx 1/3 cup warm water. Let stand until creamy, about 5-10 minutes.

2. In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed and the consistency of the dough is slightly sticky.

3. Add salt, pepper, basil, onion and garlic powder, kalamata olives, sundried tomatoes, and feta cheese.

4. Knead for approx. 1-2 minutes until dough has pulled together.

5. Place the dough in a large bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.

6. Preheat oven to 475.

7. Deflate the dough and turn it out onto a lightly floured surface; knead briefly.

8. Pat or roll the dough into an 8in circle. Perforate the dough with a docker to eliminate air pockets.

9. Place dough into an oiled 8in round cake pan.

10. Brush the dough with oil and add cheese to liking.

11. Bake focaccia for 10-15 minutes, depending on desired crispness.

serves: 4-6

Vegan Chocolate Layer Cake

Ingredients:

Oil or melted vegan butter for greasing
1 1/3 cups unbleached flour
2 tbsp unsweetened cocoa
1 tbsp baking powder
3/4 cup softened vegan butter
generous 3/4 cup sugar
3 "eggs"
1 tsp vanilla extract
2 tbsp soymilk

Steps:

1. Preheat oven to 350. Grease two 8 inch layer cake pans.

2. Sift the flour, cocoa, and baking powder into a large bowl and add the butter, sugar, "eggs," and vanilla extract.

3. Beat until the mixture is smooth, then stir in soymilk

4. Divide the mixture between the prepared pans and smooth the surfaces with a spatula.

5. bake for 20 minutes, or until golden brown and firm to the touch.

6. Let cool in the pans for 2-3 minutes, then turn out and finish cooling on wire rack.

7. Sandwich together with your choice of filling, and finish with frosting or powdered sugar.

Serves 8

Vegan Ricotta and Spinach Stuffed Manicotti

Ingredients:
1 lbs. silken tofu tofu
1 10 oz package frozen spinach (thawed)
1 tbs garlic powder, 1 tbs onion powder
1/4 cup nutritional yeast flakes
1 teaspoon sea salt & fresh ground black pepper
2 tbs olive oil
1 package manicotti noodles
Mac N' Cheese Sauce

Steps:

1. Preheat oven to 350

2. Drain spinach by squeezing in hands over the sink.

3. Remove tofu from water and put into food
processor. Add spinach, garlic, salt, pepper,
yeast flakes, and olive oil.

4. Pulse until well mixed and smooth

5. Fill large zip lock or regular plastic bag w / mixture. Snip about a dime
size hole in bottom corner. Pipe mixture into manicotti shells, filling compactly.

6. Add sauce.

7. Bake, covered 20 - 25 min. Remove cover and bake another 10 -
15 min, until nice and bubbly and a little crunchy.

Serves: 4-8

Vegan Tamale Casserole

Ingredients:

1/3 link soyrizo vegan Mexican sausage
1/4 white onion, diced
1 cup corn
1 can black beans
1/2 jalapeno, diced
1/4 cup olive oil
1 package vegan beef crumbles
1 tsp garlic powder, onion powder
dash salt, pepper, ancho chile powder
1/2 lime
1 roll pre-made polenta (or about 2 cups)
1/4 cup vegan cheese

Steps:

1. Preheat oven to 350

2. In pan, sauté Beef crumbles, Soyrizo, onion, corn, beans, and jalapeno in olive oil for about 5-7 minutes.

3. Lower heat and add seasonings and lime juice.

4. In a 9x13in pan, layer polenta, cheese, and filling (repeat).

5. Top with remaining cheese and bake for approx. 20-30 minutes.

Serves 5-8

Vegan Cinnamon Rolls With Golden Raisins and Pecans

Ingredients:

For Dough:
3 cups flour
2 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
3 teaspoon yeast
2 tablespoon vegetable oil
1 1/2 cup soy milk
For Filling:
1/2 cup sugar
4 tablespoon cinnamon
1/4 cup melted vegan butter
1/4 cup golden raisins
For Icing:
1/2 cup powdered sugar
1 tablespoon soy milk
1 teaspoon vanilla extract
1/4 cup chopped pecans

Steps:

1. Preheat oven for 375.
2. Mix dry ingredients in large bowl.
3. Add oil and soy milk and mix until dough becomes sticky mass.
4. Melt margarine and mix cinnamon and sugar together in a separate container. 5. Split dough in half, (using some flour to reduce stickiness) flatten dough into a rectangular shape-approximately 4x8 inches.
6. Spread half of the filling onto dough (stopping about 1/4 inch from the edge).
7. Add raisins.
8. Roll the dough into a long tubular shape and cut into mini rolls (cutting approximately every inch and a half).
9. Place mini rolls into greased pan, and repeat above steps with second half of dough.
10. Sprinkle chopped nuts on top of rolls.
11. Bake for 9-12 minutes.

Icing:
1. Combine powdered sugar, soy milk and vanilla.
2. Pour onto rolls immediately after taking them out of the oven.

Serves 4-6

Vegan Beef Strogonoff

Ingredients:

Non-egg noodles
1.5 - 2.0 lbs of seitan strips
4 oz. vegan sour cream
1 lb. sliced mushrooms
1/4 cup vegan butter
4 green onions, sliced
3 cloves garlic, diced
4 tbs. flour
3 cups vegetable broth
1 cup soy milk
1/2 yellow onion, sliced
salt, pepper, onion powder, garlic powder to taste

Steps:

1. In a large pot, cook non-egg noodles (approx 10-15 minutes)
2. Melt butter in a heavy pan. Sauté onion and garlic until golden brown.
3. Add mushroom, cook 3-4 minutes
4. Add flour, cook one minute stirring continuously
5. Remove from heat and add vegetable stock, stirring continuously
6. Return to heat and simmer for 2 minutes
7. Whisk in soy milk, then reheat. Do not bring to a boil.
8. Season to taste.
9. Add seitan, sour cream and green onions to sauce. Keep warm and serve over noodles.



Serves 4-6

Vegan Oreo Cheese(Cup)Cake

Ingredients:
24 Oreo cookies
1 lbs. vegan cream cheese (I used "follow your heart" brand)
3/4 cup sugar
1 tsp vanilla
1 tsp lime juice
2 "eggs"
1/2 cup vegan sour cream
pinch of salt

Steps:
1. Preheat oven to 300
2. Line a muffin pan, and place an Oreo at the bottom of each liner
3. Beat cream cheese until smooth
4. Gradually add sugar
5. Beat in vanilla and lime juice
6. Add "eggs," beat in sour cream and salt. Stir in 10 chopped Oreos by hand
7. Divide evenly among cups
8. Bake for approx. 22 minutes

Makes 15 cupcakes

Vegan Migas

Ingredients:
1 package of extra firm tofu
1 tablespoon vegan butter
1 tsp. canola oil
3 6-inch corn tortillas, cut into small pieces or strips
1 jalapeño pepper, chopped
1/2 link soyrizo vegan Mexican sausage
1/2 white onion, chopped
1/3 cup grated vegan cheese (cheddar or Monterey jack)
garlic powder
salt
pepper
chili powder
turmeric (optional)
2 tablespoon nutritional yeast

Steps:

1. In a medium-sized pan, sauté corn tortilla strips and onion until onion is transparent and tortilla strips are lightly browned.

2. Add Soyrizo and jalapeño to pan, and sauté for approx. 1-2 min.

3. Crumble tofu into pan with fingers or with a fork to give the tofu the appearance of scrambled egg.

4. Add a dash of garlic powder, salt, pepper, chili powder and turmeric (gives the tofu a yellow color). Add nutritional yeast. Stir until all spices are incorporated into dish.

5. Remove from heat, and sprinkle cheese on top of dish

Serves 6-8

Vegan Cream "Tuna" on Toast

Ingredients:

1 tablespoon vegan butter
2 tablespoons all-purpose flour
1/2 tsp salt
dash of pepper
1 cup soymilk
1 1/2 cups frozen peas
1 slice of toasted bread per person

"tuna":
1 can chick peas
1/2 package of seitan strips
1 tsp onion powder
1 tsp garlic powder
1 1/2 tsp soy sauce

Steps:

1. Melt vegan butter in a medium-sized saucepan over medium heat.

2. Add flour, salt and pepper and stir until flour is slightly browned.

3. Remove from heat and slowly stir in milk until flour is incorporated.

4. Return to heat and bring to a boil, stirring until thickened.

5. Combine all tuna ingredients in a blender, puree until texture is tuna-like

6. Add tuna and peas to cream sauce and heat thoroughly, without boiling.

7. Ladle over toast on plate or bowl and serve warm.

Serves 3-4

Vegan Empanadas

Ingredients:

1/3 link soyrizo vegan Mexican sausage
1/4 white onion, diced
1/2 bell pepper, diced
1/2 jalapeno, diced
1/4 cup olive oil
1 package vegan beef crumbles
1 box refrigerated pie crust

Steps:

Preheat oven to 375.

1. In pan, sauté Beef crumbles, Soyrizo, onion, bell pepper, and jalapeno in olive oil until onions and peppers are cooked, about 5-7 minutes.

2. While mixture cools, unroll both sheets of pie crust and use a large drinking glass to cut circles from crust.

3. Fill each circle with approx. 1 tbs of the Soyrizo mixture, folding in half each empanada and sealing seam with a fork.

4. Bake on a cookie sheet 15-20 minutes, until golden brown.

Serves: 4-6

Vegan Garlic Pull-Apart

Ingredients:

Bread:
1 1/2 cups warm water
4 cups flour
1 1/2 tsp salt
1 packet yeast
1 tsp. sugar

Garlic Butter:
3 tbs vegan butter
1 tsp each garlic powder, onion powder
Dash of paprika, salt, pepper, turmeric

Steps:

1. Preheat oven to 375

2. Combine yeast, 1/2 cup warm water, and 1 tsp. sugar in large mixing bowl. Let sit until it begins to slightly bubble.

3. Begin adding flour and remaining water slowly, mix with a dough hook for approx. 5 minutes.

4. Cover with a damp cloth and allow to rise in a warm place for approx. 1-1.5 hours.

5. Beat down, knead by hand a few times, and allow to rise for 30 min.

6. On a floured surface, roll dough into an approx. 27 inch tapered loaf

7. Score bread 11 times 3/4 of the way through (creating pull-apart pieces)

8. Combine softened butter and all spices

9. Coat bottom of an 8in. cake pan with 1/2 of the prepared garlic butter

10. Place bread in the buttered cake pan, connecting the two tapered ends of the loaf

11. Coat the top of the bread with the remaining garlic butter

12. Bake for 20 minutes or until top of the bread is golden brown

Serves: 5-8

Vegan Lasagna with Vodka Tomato Cheese Sauce

Ingredients:
Lasagna Noodles (Ready to Bake)
1/2 white onion (chopped)
1/2 Yellow Squash
1/4 cup chopped carrot
1/2 cup chopped mushrooms
1/4 cup canola oil
1 tbs vegan butter
1 cup vegan beef crumbles
1/2 cup vegan mozzarella

2 small tomatoes
1/4 cup vodka
"Mac 'N Cheese" cheese sauce ingredients

Steps:

1. Preheat oven to 375.

2. Sauté onions, squash, carrots, beef crumbles and mushrooms in vegan butter until beef crumbles and mushrooms are browned, and squash and carrots are tender.

3. Coat the bottom of a 9x12 baking dish with oil and place first layer of noodles.

4.Puree tomatoes.

5. Combine tomatoes and vodka in a separate dish and bring to a low boil

6. Prepare Cheese Sauce

7. Combine tomato mixture and cheese sauce

8. Begin layering lasagna (noodles, filling, sauce, vegan cheese, repeat.)

9. Cover and bake for 15 minutes, or until noodles are tender

Serves: 5-8

Vegan Pecan Sandies

Ingredients:

1/4 cup powdered sugar plus extra for coating
2 cups flour
1 cup finely chopped pecans
1 cup vegan butter, softened
1/2 teaspoon baking soda
2 teaspoons vanilla
1 tablespoon water

Steps:

1. Set oven temperature to 300 degrees.

2. In a large mixing bowl, cream together butter and powdered sugar. Add vanilla and water. Mix well.

3. Combine flour and baking soda with butter mixture. Stir in chopped pecans.

4. Roll the pecan sandy dough into 1 inch balls.

5. Place on ungreased cookie sheet and flatten slightly with hand.

6. Bake at 300 degrees for approximately 20 minutes. Cool on cookie sheet until you are able to handle the pecan sandies comfortably with your hands.

7. Place 3-4 pecan sandy cookies in a ziploc bag containing powdered sugar and shake gently to coat the cookies.

Vegan Chicken and Dumplings (2)

I used the same recipe for the soup as in the original "Vegan Chicken and Dumplings" recipe.

These dumplings are from the Bisquick box.

Ingredients:

2 1/2 cups bisquick mix
2/3 cup "milk"

Steps:
1. Mix bisquick and milk until soft dough forms.

2. Drop dough by spoonfuls onto stew.

3. Cook uncovered over low heat 10 minutes.

4. Cover and cook 10 minutes longer.

Vegan Chocolate Chip Cupcakes with Buttercream Frosting

Cupcake Ingredients:

1 ½ cups flour
1 tbsp baking powder
¾ cup vegan butter
¾ cup sugar
3 "eggs"
1 tsp vanilla extract
2 tbsp "milk"
½ cup vegan chocolate chips

Buttercream Ingredients:

½ cup softened vegan butter
1 ¾ cups powdered sugar
½ tsp. Vanilla extract

Cupcake Steps:
1.preheat oven to 375. put 12 paper liners into muffin pan.

2.Mix flour and baking powder into a large bowl

3.add butter, sugar, "eggs," vanilla extract and "milk"

4.Beat well until mixture is smooth, then stir in chocolate chips

5.divide mixture among the paper liners and bake for 15-17 minutes (or until risen, firm, and golden brown)

Buttercream steps:
1. beat together butter. Confectioner's sugar, and vanilla extract until smooth

Vegan Roasted Red Pepper Hummus

Ingredients:

1 can chick peas (drained and rinsed, with 2 oz. reserved liquid)
3 tbs. tahini
2 cloves garlic
1 tbs. lemon juice
2 tbs. lime juice
4 slices of pickled roasted red pepper (from a jar)
2 tbs. olive oil
salt and pepper to taste

Steps:

1. Put all the ingredients in food processor and puree it all.

2. If it is too thick, add some reserved liquid from the beans.

Vegan Polenta, Mushrooms and Cheese Sauce

Ingredients:
Pre-made Polenta (I used garlic and sundried tomato)
1/2 white onion (chopped)
1 cup spinach
1 cup diced mushroom
2 tbs. vegan butter
1/4 cup canola oil
"Mac 'N Cheese" cheese sauce ingredients

Steps:

1. Sauté onions, spinach and mushrooms in vegan butter until onions and mushrooms are browned, spinach is tender.

2. Slice polenta into 1/4 inch slices

3. Prepare cheese sauce

4. Fry polenta in canola oil until golden brown (can bake for a healthier option)

5. Layer polenta over veggies, cover in cheese sauce and serve