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1/2 cup Silk Soy Milk Very Vanilla
1 cup orange juice (I like Naked OJ)
1/2 banana, best if cut into pieces and frozen
1 tsp vanilla extract
1 tsp lemon juice
6 ice cubes

Blend all ingredients, except for ice, until smooth, combined, and frothy (30 seconds-1 minute). Add in ice and blend for another 30 seconds.

Makes about 2 cups

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pumpkin seeds from your carved pumpkins
sea salt
water
1 TBL olive oil

Preheat oven to 400 degrees F.

Rinse pumpkin seeds and remove any part of the pumpkin that remains. Measure pumpkin seeds. For every 1/2 cup of seeds, use 2 cups of water and 1 TBL of salt for every 1 cup of water. So, for 2 cups of seeds, use 8 cups of water and 8 TBL of salt. Bring seeds, water and salt to a boil. Once boiling, reduce to simmer for 10 minutes. On a cookie sheet, spread 1 TBL of olive oil to coat. Drain and spread the seeds on the oiled cookie sheet. Bake for 20 minutes, tossing seeds half way through. Let cool before eating.

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Cooking spray (for loaf pan)
4 very ripe bananas
2 TBL canola oil
1/4 cup Silk soy original creamer
4 egg replacers (Bob’s Red Mill 4 TBL whisked with 12 TBL water)
1 1/2 cup all-purpose flour
1/2 cup oats
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 TBL ground flaxseed
1/4 cup chocolate chip morsels (reserve 1 TBL)

Preheat oven to 350 degrees F. Lightly spray 8 x 4-inch loaf pan.

In a medium bowl, mash bananas, then add in oil, Silk, and prepared egg replacer. Mix well and set aside.

In a large bowl, combine flour, oats, sugar, baking powder, baking soda, salt, and flaxseed and mix well.

Make a well in the center of the dry ingredients. Add in banana mixture to dry ingredients and mix well to combine.

Stir in 1/3 cup chocolate chips to batter. Pour into loaf pan. Sprinkle 1 TBL of chocolate chips on top of batter.

Bake for 60 minutes or until toothpick inserted in center comes out clean. Let sit for 5 minutes, then turn out of pan and let rest for 30 minutes before cutting.

Tip: add in nuts or replace chocolate chips with dried fruit, like cranberries.

substitutions page

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1 cup Earth Balance
½ cup superfine sugar
2 TBL maple syrup or Joseph’s Sugar Free Syrup*
3 cups Oatmeal (Bob’s Red Mill Organic Extra Thick Rolled Oats Whole Grain)
¼ tsp salt
½ cup chocolate chip morsels *Optional (use 1/4 cup if making half with and half without chocolate chips)

Preheat oven to 350 degrees. You can use a 9×13 cookie sheet or I like to use 12 cup muffin tin and put the silicone cups in the muffin tin to ensure the oat bars are firm and hold together. Cupcake liners work just as well.

Put 1 cup Earth Balance, sugar, and maple syrup in medium saucepan and melt over low heat.  Remove pan from heat once melted and stir in oats and salt to butter mixture. Mix well until combined. Spoon into pan or silicone cups and press down firmly. Optional: add in chocolate chips if using. Bake 30 minutes until golden brown. Let cool for 1 hour. Oats make this a healthy dessert recipe.

*Joseph’s Sugar Free Syrup is gluten-free and works well with this recipe. Keep refrigerated. I buy mine at Whole Foods.

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3 slices day old sandwich bread (cut off crusts and break bread into pieces)
1/2 cup dairy-free parmesan cheese (Galaxy Foods Vegan brand)
2 TBL flat leaf parsley, chopped finely
1/4 tsp sea salt
1/4 tsp ground pepper
1 egg replacer (Bob’s Red Mill 1 TBL egg replacer whisked with 3 TBL water)
1 package Gardein Chick’n Scallopini (remove from freezer as you gather ingredients)
2 TBL olive oil
2 TBL fresh lemon juice
1/4 cup water
1 TBL Dijon mustard
3 TBL dairy-free butter (Earth Balance)

In a food processor, add bread, parmesan, parsley, salt, and pepper and pulse until fine crumbs. Place on a small plate.

Prepare egg replacer and pour onto another small plate. Dip each Gardein chicken piece in the prepared egg replacer so it is lightly covered, then cover with bread crumb mixture, pressing so crumbs adhere.

In a large skillet, heat 1 TBL olive oil and 1 TBL dairy-free butter (Earth Balance). Place 2 pieces of breaded Gardein in pan and cook about 3 minutes each side, pressing down gently with a spatula to brown all crumbs. Repeat with final batch being sure to re-coat pan.

In a small pan, add lemon juice and 1/4 cup water and cook for 1 minute over low heat until steaming. Add in Dijon and whisk. Turn off heat and add in 1 TBL dairy-free butter (Earth Balance) and whisk until melted and combined. Divide sauce into 4 small ramekins for dipping.

Plate each Gardein piece over fresh baby greens and serve with a side of the lemon-mustard sauce.

Tip: If you love sauce, then I recommend doubling the sauce ingredients.

Costume and Party SuperCenter

2 cans 14 oz each cannellini beans
1 bunch of asparagus, rinsed and cut into bite-size pieces (discard bottom 2 inches)
2 cloves garlic, pressed through garlic press
2 TBL olive oil
1 TBL Earth Balance
Lemon juice (about 1 TBL)
Daiya
Daiya Mozzarella Shreds (1/4 cup to mix in and more for garnish-Optional)
Salt to season

In wok or large sauté pan, add olive oil, Earth Balance, garlic and asparagus. Sauté for 3-5 minutes on medium to high heat. Add cannellini beans with juice from cans. Bring to mild boil to thicken sauce. Cover while boiling and reduce to low simmer for about 5-7 minutes, stirring every few minutes. Sauce will thicken and turn to a creamy texture. Once done, add in lemon juice. Stir to combine and serve in bowls. Season with salt and garnish with a sprinkling of Daiya Mozzarella Shreds.

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1 3/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup light brown sugar
2 TBL ground flaxseed
1/2 cup chopped nuts *Optional (walnuts and pecans work well)
2 TBL Bob’s Red Mill Egg Replacer whisked with 6 TBL water
3 ripe bananas, mash with a fork
1/2 cup olive oil (or a vegetable oil of your choice)
1 tsp vanilla extract

Preheat oven to 350 degrees F. Grease a loaf pan and set aside.

In a medium size bowl, add in flour, baking powder, baking soda, salt, brown sugar, and flaxseed. Mix well to combine. Add in nuts, if using, prepared egg replacer, mashed bananas, oil, and vanilla. Mix well until all of the ingredients are combined.

Pour batter into the greased loaf pan and bake for 60 minutes. Cool for 15 minutes before removing from the pan. Flip pan over to remove loaf and continue to cool on a piece of parchment paper or wire rack covered with parchment.

*Tip: you can add in nuts once you pour the batter into the pan. I like to make half without nuts, 1/4 with pecans and 1/4 with walnuts. I use a knife to work the nuts into the batter and lay a few of the same nuts on top of the batter.

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2 TBL extra virgin olive oil
1 shallot, finely chopped (1/4 cup)
1 cup wild rice
3 cups Imagine no-chicken broth (vegan)
1/2 cup pecans
1/4 cup dried cranberries
1/4 cup golden raisins, coarsely chopped
2 TBL chopped fresh flat-leaf parsley
coarse salt and freshly ground pepper

*Best made a few hours before you are ready to serve. Let stand at room temperature.

Heat oil in a medium saucepan over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3 minutes. Add rice, and cook for 1 minute. Add no-chicken broth, and bring to a boil. Reduce heat, and simmer, covered, until rice is tender and starting to burst, 45 to 50 minutes. Drain any excess liquid. Transfer to a bowl.

While rice cooks, preheat oven to 400 degrees F. Arrange pecans on a rimmed baking sheet, and toast until browned and fragrant, about 8 minutes. Let cool. Coarsely chop pecans.

Add toasted pecans, cranberries, raisins, and parsley to rice. Season with salt and pepper. Serve warm or at room temperature.

Serves 6

Costume and Party SuperCenter

3/4 cup brown rice
1/4 cup wild rice
2 tsp sea salt
1 bunch of asparagus, rinsed and bottom ends cut off and discarded
1 TBL olive oil
2 celery stalks, finely chopped
1/2 brown onion, finely chopped
1/3 cup carrot, finely chopped
1/2 tsp dried thyme
6 cups vegetable stock
2 TBL scallions, finely chopped
1 TBL fresh italian parsley, finely chopped
1 TBL soy sauce (use tamari)
1/2 tsp hot pepper sauce (such as Tabasco)
fresh ground pepper, to taste

In a medium saucepan, add water, brown and wild rice, and salt. Bring to a boil, then cover and reduce heat to simmer for 45 minutes, until water is absorbed.

Steam asparagus for 2 minutes until tender but still crisp. Drain and rinse with cold water. Once cooled, cut into 1 inch pieces, keeping a few tips for garnish.

In a large saucepan, add olive oil, celery, onion, carrots, and thyme. Cook for 4-6 minutes on low heat until tender, stirring occasionally. Add in vegetable stock and cooked rice. Bring to a boil, then cover and reduce to simmer for 10 minutes.  Remove from heat and cool a few minutes.

Pour small batches of mixture into a blender (fill only half way). Be sure to leave half of the room since heated ingredients pressurize. Place blender cap on and cover with a towel while holding down cover. Use blend and puree cycles until smooth. Pour into pan and repeat process until all is blended.

Add cut asparagus, scallions, parsley, soy sauce, hot pepper sauce, and freshly ground pepper to blended soup and stir to combine. Simmer to re-heat and serve in bowls with asparagus tip garnish and a dollop of Tofutti Better Than Sour Cream.

Serves 6

This recipe is hearty yet on the bland side. I like to spice up my individual bowl by adding in 1-2 shakes of additional hot pepper sauce. If you are one who prefers a completely smooth soup, then add in the asparagus, scallions, and parsley to the blender and puree with the broth/rice mixture. Serve with a side of crusty bread.

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1 TBL vegetable oil (I like olive oil)
1 cup packed fresh spinach leaves
1 red bell pepper diced
1/2 brown onion, diced
2 cloves garlic, pressed through garlic press
1 lb firm tofu, rinsed, pressed between paper towels, and crumbled
1 tsp turmeric or curry powder (I like Spice Islands with turmeric blend)
1/2 tsp garlic salt
2 green onions (scallions) or chives, minced

Heat oil in skillet. Add the bell pepper, onion, and garlic and saute a few minutes until softened and browned. Add in crumbled tofu, spinach, turmeric, and garlic salt and saute for 5 minutes. Add green onions and cook for 1 minute longer. Serves 2-4 depending on how large a breakfast you eat. I like to garnish mine with a small side of freshly prepared guacamole, a sprinkle of soy mozzarella by Daiya, and one slice of toast.

Sub out any ingredient you do not like and sub in things you do. Try:
Diced mushrooms or Lightlife breakfast veggie sausage links (dice a few and add to pan with the bell pepper).