3/4 cup frozen edamame beans, pre-shucked
2 cups fresh spinach, tightly packed
3 cloves of garlic, pressed
1/2 cup tahini paste
2 TBL olive oil
2 TBL flax oil
1 TBL lemon juice
1 TBL Braggs or tamari
1-2 tsp Asian chili-garlic sauce
1/2 tsp salt
1/4 tsp pepper
sesame seeds for garnish (optional)
Steam edamame until thawed and bright green. In food processor, add in edamame remaining ingredients and blend until smooth. Serve with pita wedges and fresh raw veggies. Use in wraps as a spread. Great source of protein.
Makes about 2 cups
pumpkin seeds from your carved pumpkins
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.
1/4 cup Earth Balance (dairy-free butter)
10 oz package of vegan marshmallows (Dandies brand)
1/3 cup Suzanne’s Ricemellow Creme (optional)
1/2 tsp vanilla extract
6 cups of a rice crisp cereal
In a large saucepan, melt Earth Balance on low heat. Add in marshmallows and stir until completely melted. Add in ricemellow creme if desired and stir to fully incorporate into melted mixture. Recipe works without this addition, but I prefer to add it for more flavor.
Remove from heat. Add in vanilla and stir to combine. Add in rice crisp cereal and mix until cereal is coated with mixture. Press in a lightly greased pan (13″x9″). Cool before cutting and removing from the pan.
Tip: For chocolate dipped pieces, melt some chocolate chip morsels in the microwave for about 1 minutes and stir until completely melted (Whole Foods 365 brand vegan). Dip half of a cut treat in the chocolate. Place on wax paper and refrigerate 15 minutes to harden the chocolate. You can also freeze for 10-15 minutes and they actually taste like ‘fairy food’ (chocolate covered honeycomb).
2 boxes (3.8 oz each) Dr. Oetker Organics Vanilla cooked pudding and pie filling mix
4 cups Silk Soy Milk (Very Vanilla)
1 15oz can pumpkin (do not use pumpkin pie filling)
3 tsp pumpkin pie spice blend
Make vanilla pudding, following Dr. Oetker box instructions. Once pudding is cooked, whisk in the can of pumpkin and pumpkin pie spice blend until combined. Divide among 8 ramekins and refrigerate for at least 1 hour before serving.
Tip: add soy or rice whipped topping, graham crumbles or freshly sliced bananas.
Fall is the best time to make these aromatic and deliciously spiced nuts. I like to use walnuts and slivered almonds. They taste great, make good housewarming or holiday gifts, and makes the house smell like fall is in the air!
2 lbs walnuts (I like to use 1 lb whole walnuts and 1 lb slivered almonds and place each nut on half of the baking sheet)
1 cup sugar
1 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 cup water
Mix the sugar with the spices in a medium sized bowl, then add the water and stir to combine. If you are using 2 different nuts and want to keep them separate, scoop out 1 cup of the spice mixture and put aside. Mix walnuts with spice mixture to coat. Spread out on half of a baking sheet lined with foil. Place the remaining spice mixture in the bowl and toss in the other nuts (I like almonds). Mix to coat and spread on the other half of the foil lined baking sheet. You can keep nuts separate or combine them if you want a mix.
Bake at 200F degrees for 1 hour (carefully toss every 20 minutes, making sure you don’t cut into the foil).
Remove from oven and let cool completely. Store in container or zip lock baggies. I like to use small zip lock baggies and place one of each nut in the frig (keeps for 2 weeks) and the rest in the freezer (keeps for 3 months) until ready to use.
Great eaten as a snack, or on breakfast cereal/oatmeal.
2 roasted red peppers
1 head roasted garlic, peeled
1 TBL olive oil
1 TBL lemon juice
12 oz container Tofutti Sour Cream
salt and pepper
In food processor or blender, puree roasted peppers and roasted garlic. In medium bowl, combine puree mixture with oil and lemon juice and stir to combine. Add in tofutti sour cream, season with salt and pepper to taste and mix well to combine.
Serve with blanched asparagus tips, green beans, broccoli, baby carrots, or pita chips
Cut the peppers in half and clean out the seeds and innards. Place them on a baking sheet skin side up. Place the sheet in a 450-500 degree oven set on broil. The skin will start to blacken and soften in 7-10 minutes. Once the skins are brownish-black, remove from the oven and immediately place the peppers in a large ziploc bag. Close and let sit for 20 minutes or so (or until the peppers have time to cool and “sweat”). Once they have cooled you will be able to peel the skins right off. Or, you can buy them already roasted to eliminate this step.
Cut off the end of garlic, so that bulbs are exposed. Drizzle with olive oil and salt, wrap in foil, and then roast at 425 degrees F for about 35 minutes. Remove outer skin once roasted.
1 Medjool Date
1 TBL Veg Cuisine Soy Bleu cheese, crumbled
Make a slit lengthwise in date. Carefully remove pit. Stuff date with crumbled bleu cheese. Top with walnut.
Makes 1 stuffed date
12 large Tuscan kale leaves, rinsed, dried, cut in half lengthwise removing center ribs and stems (also known as dinosaur, lacinato, palm tree, or black kale)
1 TBL olive oil
1 tsp lemon juice (optional)
sea salt and pepper to taste
Soya Kaas parmesan soy cheese (optional – tastes good without soy cheese)
Preheat oven to 250 degrees F. In a large bowl toss the kale leaves with the olive oil. Season lightly with salt and pepper and sprinkle with soy parmesan cheese. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes. Transfer to paper towels to cool and soak up any excess oil.
Nutritional benefits: Tuscan kale is highly nutritious. One cup provides more than 100 percent of the daily value (DV) of vitamins A and K, and 88 percent of the DV for vitamin C. Kale is a rich source of organosulfur compounds that have been linked to cancer prevention. High in fiber, kale also contains more easily absorbed calcium than milk.
This recipe is a great starter or side dish to lasagna.
2 cans (14 oz each) artichoke hearts in water, rinsed, drained and coarsely chopped
½ cup Veganaise
¼ cup parmesan cheese (Soya Kaas), plus more for topping
1 TBL fresh lemon juice
1 clove garlic (press through garlic press)
Preheat over to 450 degrees. In food processor or kitchenaide stand mixer, place half the chopped artichokes, veganaise, ¼ cup parmy, lemon juice and garlic. Process until smooth.
Add scallions and remaining artichokes. Pulse or blend for 30 seconds to combine. Transfer to 1 quart baking dish or use individual ramekins. Top with a light sprinkling of parmy.
Place baking dish on cookie sheet to prevent spills. Bake 35 minutes until golden and bubbling. Serve with Stacy’s Pita chips or crudités
(bell pepper is my favorite). Any leftovers heat up well in the
microwave the next day (try 30 sec intervals).
8oz container dairy-free cream cheese (I like Galaxy Nutritional brand)
1/2 round (3 oz) dairy-free blue cheese, crumbled (Soy Bleu by Veg Cuisine)
1/4 cup pine nuts
4 sundried tomatoes (not in oil), soaked, drained, and finely chopped
2 TBL basil pesto (Meditalia is dairy-free)
In a medium bowl, mix cream cheese, blue cheese, pine nuts, and sundried tomatoes until combined. Place on a serving plate and top with pesto. Garnish with a few pine nuts and sundried tomatoes if you like.
Serve with crackers (I like Back To Nature rounds from Whole Foods).