Raw Vegan Chocolate Truffles

INGREDIENTS:

1 cup almonds
1 1/2 cups of coarsely-chopped madjool dates
2 tbsp or more of chocolate powder or cacao powder
a pinch or two of sea salt
agave (to bind the mixture)
shake of cinnamon (optional)

Steps:
1. Coarsely chop your dates.

2. In your food processor, process the almonds until they are a coarse powder.

3. Add chocolate powder, salt, and cinnamon.

4. Add the chopped dates and process until everything is finely chopped.

5. Gradually add agave nectar (probably a few tablespoons) until the mixture is sticky enough to clump together or until it starts to form a ball in the food processor.

6. Form little balls out of your mixture, then roll in a small bowl of chocolate powder.

Serves 5-10

Vegan Shepherd's Pie

Ingredients:

2 tablespoons canola oil
1 pound seitan, cubed
1 cup chopped carrots
1 cup chopped yellow onions
1 pound new potatoes, peeled and chopped
3 cups vegetable broth
3 tablespoons tamari or soy sauce
1/2 teaspoon finely chopped thyme
1/2 cup frozen corn kernels, thawed
1/2 cup frozen peas, thawed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon cornstarch
4 cups mashed cooked yams
1/2 cup sliced almonds

Steps:

1. Preheat the oven to 350°F.

2. Heat oil over in a large skillet over medium high heat. Add seitan, carrots, and onions and cook until onions are translucent, 3 to 5 minutes.

3. Add potatoes, broth, and tamari and simmer until potatoes are just tender, 15 to 20 minutes.

4. Stir in corn, peas, salt, and pepper and bring to a simmer.

5. Combine the cornstarch in a small bowl with 1/4 cup water, mix until smooth, and add slurry to simmering vegetables, stirring constantly.

6. Transfer potato mixture to a oven proof casserole dish.

7. Top with yams and spread out evenly. Sprinkle with almonds and bake until the yams and almonds are golden brown and the filling is bubbling, 25 to 30 minutes.

Serves: 8-10

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