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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

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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 Medjool Date
1 TBL Veg Cuisine Soy Bleu cheese, crumbled
1 walnut

Make a slit lengthwise in date. Carefully remove pit. Stuff date with crumbled bleu cheese. Top with walnut.

Makes 1 stuffed date

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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)
2 scallions

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).

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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).

iTunes & App Store

4 avocados (ripe)
1 lemon (Squeeze juice into bowl and discard lemon, about 2 TBL)
¼ tsp to 1/2 TBL garlic powder
¼ tsp to 1/2 TBL kosher coarse salt or sea salt

Put all ingredients in medium size bowl. Blend on low to medium speed with hand mixer until smooth. Taste and adjust to your liking. Garnish with scallions and enjoy with tortilla chips, on tacos or with fresh raw veggies.

Serve with Tofu Scramble

iTunes & App Store
 

1 16 oz can Vegetarian Refried Beans (Rosarita)
salsa
shredded yellow cheese (Daiya)
guacamole
Tofutti Better Than Sour Cream
scallions (3 sliced)

In a glass dish, layer each ingredient in order from top to bottom. Add black olives or a sprinkle of more cheese if you desire. Enjoy with your favorite tortilla chips.

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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!

1 8oz container Tofutti Better Than Cream Cheese
1 14oz can artichoke hearts, rinsed, drained and chopped
1 10oz box frozen chopped spinach, thawed, rinsed and squeezed to remove excess water
1/2 cup Veganaise
1/2 cup parmesan cheese (vegan brand I like for this is Soya Kaas), plus more for garnish
1 clove garlic, pressed through garlic press

In a medium bowl, mix all ingredients with an electric mixer on low and then medium speed until combined. Spread mixture in a 9-inch pie tin. Sprinkle top with the additional parmesan Soya Kaas.

Bake at 350 degrees F for 25 minutes. I like to broil the top for 1 minute until slightly golden brown. Serve with Stacy’s Pita Chips, tortilla strips, multi-colored bell pepper sticks or other fresh raw veggies.

US iTunes, App Store, iBookstore, and Mac App Store

2 15 oz cans Cannellini Beans, drain liquid and save, rinse and drain beans
3 TBL lemon juice (use fresh, about 1 1/2 lemons)
2 cloves of garlic, pressed through garlic press
1/8 tsp sea salt
3 TBL olive oil (I like extra virgin or lite)
1/2 tsp freshly ground pepper
3 TBL water
1/8 tsp cumin spice (ground)
1 TBL parsley, chopped

In a small pot, warm rinsed beans on lowest setting (warm only, not hot). Place all ingredients in blender on chop, mix and puree, or in a food processor and blend until combined and smooth. Add additional water, 1 TBL at a time, if mixture remains too thick. Transfer to serving bowl and garnish with paprika or fresh cut parsley. Serve with fresh raw vegetables, bread, crackers, or Stacy’s Pita Chips.

*save the bean juice from the cans and use in Italian Stew recipe.