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