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

Vegan No-Bake Oreo Cheesecake

Ingredients:
19 Oreo cookies
2 1/2 Cups vegan whipped cream
2 tbs vegan butter, melted
8 oz. Vegan cream cheese
3/4 cup sugar
1 tsp vanilla
1/2 tsp lime juice

Steps:

1.Crush 15 crushed cookies and place in a pie pan. Add melted vegan butter. Toss crumbs around to coat. Use the back of a spoon to press buttered crumbs on to pie pan to make a crust. Put the crust in the freezer while you prepare the filling.

2.In a large mixing bowl, combine the rest of the ingredients and mix thoroughly. Spoon into your pie pan and set in the freezer for at least 1 hour.

3. Top with additional whipped cream and a cookie

Serves: 8

Vegan "Cheesy" Potatoes

Ingredients:
Approx. 6-8 small red potatoes
1/2 large yellow onion
Canola oil for the bottom of the dish
5 tsp vegan butter
"Mac 'N Cheese" cheese sauce ingredients

1. Preheat oven to 425

2. Prepare casserole dish (9x13") with oil to cover the bottom, set aside

3. Wash and slice potatoes into approx. 1/3" thick slices, wash and slice onion into thin rings

4. Prepare mac n' cheese sauce

5. Add one layer of potatoes to the bottom of the dish, add onions to the potato layer, and cover with mac n' cheese sauce (remember, you need to keep enough sauce for about 3 layers).

6. Continue to layer with potatoes, onion, and sauce. Top off the dish with the leftover sauce.

7. Bake for approx. 45 minutes, or until sauce bubbles and onions brown

Serves: About 4

Vegan Udon

Ingredients:
1 package Udon
1/2 package extra firm tofu
1/2-1 cup each type of veggie (mushrooms, carrots, cabbage, etc.)
Miso

Steps:
1. Boil water for soup

2. Begin chopping vegetables. Thinly slice carrots and cabbage

3. Add udon to boiling water

4. Slice tofu in squares, approx. 2x2 in. across, and 1/2 in. thick

5. Fry tofu until golden brown

6. Mix vegetables into soup

7. Add miso (amount usually stated on the bottle)

8. Add tofu to individual bowls before serving

Vegan Magic Cookie Bars

Ingredients:

1/2 Cup Vegan Butter
1 1/2 Cups Graham Cracker Crumbs
1 3/4 Cups Coconut Milk
1/2 Cup Sugar
6 oz. Vegan Chocolate Chips
1/3 Cup Coconut Flakes
1 Cup Chopped Nuts

Steps:

1. Preheat oven to 350

2. In 13x9 inch baking pan, melt butter in oven

3. Sprinkle finely crushed graham cracker crumbs over butter

4. Heat coconut milk on stove; dissolve sugar into milk

5. Pour milk/sugar mixture over the graham cracker crumbs

6. Top evenly with the remaining ingredients

7. Press down firmly

8. Bake 25-30 minutes, or until lightly browned

9. Cool thoroughly before cutting and serving

Serves: About 10

Vegan Stuffed Shell Pasta

Ingredients:

1 box jumbo pasta shells
Approx. 1/4 Block extra firm tofu, cubed into 1/2 in. pieces
Approx. 1/4 Cup vegan chedder cheese
Approx. 3 tbs. Vegan Parmesan Cheese
2 tbs. Soy sauce
1/3 Cup canola oil
3/4 Cup plain soy milk
2 tsp. Nutritional yeast
1/2 can artichoke hearts, diced
1 box frozen spinach
approx 1 cup meat substitute of your choice, diced

(Spices: Add for taste in sauce, usually about 1-2 tsp. each)
Garlic Powder
Onion Powder
Pepper
Salt

Steps:

1. Prepare pasta, preheat oven to 400

2. Blend together tofu, vegan cheeses, soy sauce, canola oil, nutritional yeast, spices, and soy milk

3.Remove mixture from blender, and transfer to medium mixing bowl

4. Add artichoke hearts, spinach, and meat substitute

5. Remove pasta from water, stuff shells with mixture and place into 9"x13" pan

5. Bake for 7-10 minutes, or until shells appear crips on the edges, and mixture is bubbling

Makes approx. 24 jumbo shells