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.

Welcome Autumn and take 20% OFF Fall Gifts at 1800Baskets.com! Use code FALLDAY (Valid while supplies last)

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.

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

macys.com

1 lb medium to large mushrooms
1 TBL olive oil
1 clove garlic, peeled and pressed through garlic press
2 TBL flat leaf parsley, chopped
1/4 tsp fresh thyme, removed from stem and finely chopped
1/4 tsp salt
1/4 tsp pepper
1/4 ground nutmeg
1/3 cup plain bread crumbs
4 TBL non-dairy parmesan cheese (I like to use SoyaKaas)
non-stick vegetable spray

Preheat oven to 400 degrees F. Rinse mushrooms and dry on paper towel. Remove stems from mushrooms, cutting them out in circle formation to create a hole to stuff with filling. Save stems and chop up finely for the filling.

In a medium pan, heat the oil and add chopped mushrooms, stirring until juices evaporate. Mix in garlic, parsley, thyme, salt, pepper, nutmeg, bread crumbs, and parmesan, stir and remove from heat.

Spoon equal amounts of filling into holed mushroom caps. Place caps on baking sheet that has been sprayed lightly with non-stick spray. Bake, uncovered, for 20 minutes.

Sprinkle a little extra parmesan on top and broil for about 2-3 minutes to brown and make slightly crispy. Garnish with parsley or thyme.

Makes about 18 mushrooms

Tip: add a pinch of chopped cilantro when you add in other herbs to give it additional flavor.