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.