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1 bag of fresh baby spinach (about 4 cups), stems removed
1/4 cup Silk creamer
1/3 cup vegetable broth
2 medium potatoes, peeled and cut into bite-size cubes
2 cloves garlic, pressed
1 14 oz package tofu, extra-firm, rinsed and patted dry
1/8 tsp turmeric
1/8 tsp salt
1/8 tsp pepper
1/8 tsp chipotle powder
2 TBL Earth Balance (non-dairy butter)
4 strips of Lightlife Smoky Tempeh Fakin’ Bacon, cut into bite-size pieces

In a large skillet, saute spinach, soy, and vegetable broth over medium heat until wilted. Add potatoes and garlic and continue to cook over medium heat, covered, and stirring occasionally, until potatoes are soft, about 10 minutes.

Preheat oven to 375 degrees F.

In a food processor or blender, puree half of the tofu with the turmeric, salt, pepper, and chipotle powder.  Add this mixture to the cooked spinach-potato pan and crumble in the remaining half of the tofu. Mix to combine. Pour mixture into a pan (I like to use a tart pan 9×1.125 in or 22.9×2.9 cm where the bottom pops out for easy removal of the finished product). Bake for 20 minutes. Once done, let the frittata set for about 10 minutes before cutting.

In a small skillet, heat Earth Balance and add in bacon. Fry a few minutes, stirring occasionally, until crispy. Plate a slice of the frittata and garnish the top with tempeh bacon.

Serves 6-8

Tip: If you do not like spinach, try kale, broccoli, or add in dairy-free cheese. Customize to your liking. Just be sure to top it with the tempeh bacon, as it adds texture and flavor.

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Lima Bean Puree
1/2 onion, chopped
1 10 oz frozen package of lima beans
4 leaves of fresh mint
2 TBL olive oil, plus more for pan

In a frying pan, heat about 1 TBL olive oil, and saute onion and frozen lima beans, on medium heat for 5 minutes, stirring occasionally. Once done, place in a food processor and puree , adding in fresh mint leaves and 2 TBL olive oil until you have a mashed potato consistency.

While the above sautes, get started on your chicken rub.

Chicken
zest of 1 lemon (outside yellow part only of entire lemon)
1 clove garlic, pressed
2 sprigs of fresh rosemary, finely chopped
2 heaping TBL of Dijon Mustard
Dash of cayenne pepper
1 TBL olive oil, plus more for pan
1 package of frozen Gardein Chick’n Scallopini (4 pieces)

In a small bowl, combine the zest of 1 lemon, garlic, rosemary, Dijon, cayenne, and olive oil. Mix to combine.

In a large frying pan, heat 1 TBL olive oil, rub both sides of each piece of Gardein chicken and place in pan. Fry each side for 3 minutes.

Serve over the lima bean puree.

Serves 4

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12 oz container Tofutti Sour Cream
3 small lemons (1 teaspoon of grated zest and 3 tablespoons fresh squeezed lemon juice)
1/2 cup finely chopped fresh dill
1 1/2 teaspoons sea salt
3 oz Soy Feta (Mediterranean Herb Feta by vegcuisine.net), crumbled
20 radishes, trim ends and wash well (15 sliced thin, cut into matchsticks then chopped for the dip mixture, 5 sliced thin to use as dipping radish rounds for the dip)

In a medium bowl, mix together the sour cream, lemon zest and juice, chopped dill, and sea salt. Add in crumbled feta and radishes just before serving. If you add in radishes the day before the nice white dip will be discolored. Stir well to combine. Serve with sliced radish rounds and crackers or crusty bread. Makes a delicious sandwich spread as well!

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1/3 stick Earth Balance
½ cup dices brown onion
½ cup sliced fresh mushrooms
2 cups cut green beans
3 cups Imagine Organic No-Chicken broth
½ cup Silk Soy Creamer
1 can 2.8 oz French-fried onion rings
Dash of salt
Dash of black pepper
Dash of garlic powder
1 cup Daiya shredded cheddar cheese

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Preheat oven to 350 degrees.  Melt Earth Balance in large skillet. Saute the onions and mushrooms in skillet.  In a saucepan, boil the green beans in broth for 6 minutes and drain.  Add the green beans, silk soy creamer, onion rings, salt, pepper and garlic powder to the onion mixture.  Stir well to combine. Pour into greased 1 ½ quart casserole dish. Bake for 20 minutes, then top casserole with cheese and bake 10 minutes longer, or until the casserole is hot and the cheese is melted.

1 graham cracker pie crust (Arrowhead Mills free of dairy and honey)
2 TBL dairy-free butter (Earth Balance), melted
1 bag chocolate chip morsels (Whole Foods 365 brand green bag is vegan)
dairy-free sweetened condensed milk (Soymilke condensada de soya)
bag of coconut (I used raw flakes, but you can use what ever coconut you prefer)

Melt dairy-free butter. In a small bowl, turn out graham cracker crust and add melted butter replacement. Mix with hands to combine. Press crust into pan to cover the bottom of the pan (use 1 9×11, or several small tart pans or any dish that you choose). Layer in the following: chocolate chips, drizzle on sweetened condensed dairy-free milk, then coconut. There is no set amount, just layer in to your liking. Repeat the chocolate, milk, coconut layer 3 times. Bake for 25 minutes (tent with aluminum foil if coconut starts to brown too much). Coconut should take on a slightly brown toasted color.

Remove from oven and let cool. Turn out onto a plate and then back onto another plate so it is face up. Cut into small bitesize pieces and enjoy.

Tips: To thin out the condensed milk so it drizzles , place can in a bowl of hot water so most of the can is sitting in the hot water. Let stand for 1 minute, shake well and open.

Order Soymilke sweetened condensed dairy-free milk for this recipe from Pangea The Vegan Store

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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

Roasting peppers:
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.

Roasting garlic:
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.

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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).

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1 cup dairy-free butter (Earth Balance), softened
1/2 cup granulated sugar
1/2 cup powdered confectioners sugar
1 egg replacer (1 TBL Bob’s Red Mill Egg Replacer whisked with 3 TBL water)
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar

In a stand mixer, combine dairy-free butter, sugar and powered sugar. Beat at medium speed, scraping down the sides of the bowl until combined and creamy. Add in prepared egg replacer and vanilla and beat until well mixed. Reduce speed to low and add in flour, baking soda, and cream of tartar. Scrap down sides of bowl and continue to beat until combined. Divide dough and wrap each half in saran wrap (plastic wrap). Freeze for 30 minutes.

Preheat oven to 375 degrees F. Flour a flat surface to roll out the dough. Roll out one half of the dough to 1/4 inch thickness, keeping the other in the freezer until ready to use.  Use cookie cutters to cut out dough and place on ungreased baking sheets. Bake for 7-10 minutes until edges are lightly browned. Remove from oven and let cool a few minutes, then transfer cookies to a wire rack or parchment paper to cool completely before icing and decorating.

Makes about 4-5 dozen, depending on the size of cookie cutters used.

Decorate to your liking. Use Lemony Icing recipe for a lemon flavor. Or try pre-made dairy-free icings in a variety of colors, or this icing recipe:

Icing:
5 cups powdered sugar
4 TBL water
2 TBL dairy-free butter (Earth Balance), softened
2 TBL light corn syrup
food colors of your choice

In a medium bowl, add all icing ingredients and beat at medium speed until combined. Adjust consistency by adding 1/2 tsp of water at a time. Tint with various colors in separate bowls. Decorate cookies with icing and let stand until hardened, about 6 hours or overnight.

Tips: I like to line my baking sheets with parchment paper for even baking and easy cleanup.

Rather than icing all of the cookies, try sprinkling cut-outs with sanding sugars and gently press into the dough before baking.

Finished cookies keep well in the freezer in an air tight container or zip-lock freezer baggie. They even taste great when frozen.

If you give away as holiday gifts, always use food grade clear wrap bags. Container Store or baking supply shops will sell these.

Make a double batch of dough and keep half frozen for the next holiday. This recipe is great for all holidays.

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1 9.7 oz bar 70% bittersweet dark chocolate bar by Scharffen Berger (dairy free) (use 4 of the 5 pieces, break into pieces)
1 cup Silk Soy Creamer
1 TBL Bob’s Red Mill Egg Replacer (1 TBL whisked with 3 TBL water)
1/2 tsp vanilla extract
pinch of sea salt
1 9″ prepared graham cracker crust (Arrowhead Mills is dairy-free and honey-free) or 1 frozen pie shell
1 1/2 cups marshmallow creme (use Suzanne’s ricemellow creme)

Preheat oven to 350 degrees F. Break chocolate into pieces. In medium saucepan, bring Silk to a simmer. Add in chocolate pieces and whisk until melted and smooth. Remove from heat and whisk in egg replacer (prepared), vanilla and salt.

Pour chocolate mixture into crust. If using no-bake graham cracker, then cover edges with foil strips. If using frozen pie shell, allow to bake with chocolate. Place pie pan on baking sheet to avoid spills and bake for 25 minutes. Pie will be softly set around edges but loose in center. Cool for 1 hour on wire rack.

Preheat broiler. Spread ricemellow creme on pie, being careful not to move around chocolate mixture. Broil until golden brown, between 30 seconds to 2 1/2 minutes, depending on your broiler, turning pie to brown all of the top of the pie ricemellow. Refrigerate for at least 2 hours, overnight preferred, to firmly set.

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1 yam, peeled and cut into small bite-size pieces
fresh thyme, leaves removed and finely chopped
1 TBL Earth Balance
1 TBL olive oil
Salt and pepper, to taste

In a small skillet on high heat, melt dairy-free butter and add in olive oil. Add in 1/2 tsp thyme and yams and cook on medium to high heat for about 5 minutes, until yams are tender and browned. Remove from pan and place yams on a paper towel. Plate the yams and season with sea salt, pepper, and a light sprinkle of thyme.

Serves 2

Great side dish for breakfast, lunch or dinner. Add as a side dish to quinoa.