Vegan Spicy Pigs in a Blanket

Ingredients:
1cup unbleached flour
2 tbsp corn meal
2 tbsp oil
2 tsp sugar
2 tsp baking powder
5-8 jalapeño slices, diced
onion, garlic and chili powder to taste
5 vegan hot dogs, halved

Steps:
1. Preheat oven to 375 degrees F.

2. Mix together all ingredients (except vegan hot dogs).

3. Add water little by little until a slightly sticky dough ball is formed.

4. Dust cutting board with flour and thinly roll the dough out (it might be easier to cut the dough in half for this part)

5. Cut the dough into dog-length strips and wrap the dough around each dog 1/2.

6. Bake for 12-15 minutes until golden.

Serve with your favorite condiments.

Serves: 2-3

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 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 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 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 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 Cilantro Jalapeño 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
1 jalapeño (seeds and membrane removed)
3/4 cup chopped cilantro leaves
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 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