Vegan Sun-dried Tomato and Garlic Cheese ball

It’s probably pretty obvious by now that I am a big fan of vegan cheese balls! I love them because they come together really quickly, and are always a crowd pleaser, no matter the crowd! Not only are the perfect for parties and gatherings, but we often keep them in the fridge for snacking and bagel spreads! I am also a big fan of sun-dried tomato and basil, so this combo makes for a really delicious, fresh, and flavorful cheese ball!

It’s probably pretty obvious by now that I am a big fan of vegan cheese balls! I love them because they come together really quickly, and are always a crowd pleaser, no matter the crowd! Not only are the perfect for parties and gatherings, but we often keep them in the fridge for snacking and bagel spreads! I am also a big fan of sun-dried tomato and basil, so this combo makes for a really delicious, fresh, and flavorful cheese ball!

  • 1 cup soaked cashews (unsalted, unroasted) soaked in hot water several hours then drained.

  • 1/2 cup refined coconut oil

  • 1/2 cup sun-dried tomatoes

  • 1-2 teaspoons minced garlic

  • 2 teaspoons light miso paste

  • 1/2 small onion

  • 1/4 cup nutritional yeast

  • 1 tablespoon apple cider vinegar

  • 1/2 teaspoon salt

  • 1 teaspoon fresh basil, or 1/2 teaspoon dried basil

Instructions:

  1. Cut the onion into quarters, and pulse a few times in your high speed blender, or food processor.

  2. Now, add all of the ingredients, minus the sun-dried tomatoes,to a food processor or high speed blender. Process until completely smooth. You will likely have to scrape the sides down a few times to get all the cashew bits blended.

  3. Add sun dried tomatoes and pulse just a few times until they are minced up.

  4. Line 2 small bowls, or ramekins, with a pieces of plastic wrap. You want a piece big enough that it will hang a good bit over the sides.

  5. Lay some fresh basil leaves in the bottom of the bowl for garnish if you like.

  6. Divide the cheese mixture between the bowls. Take the pieces of plastic wrap that are hanging over the sides, pulling them up, twisting them together at the top.

  7. Put the cheese balls in the fridge for 3-4 hours to firm up before serving. Store leftover in fridge for up to 5 days.

Serve with crackers, veggies, or on a bagel

Orange Creamsicle Smoothie

How lucky we are that citrus season falls during cold and flu season!  Fresh, plentiful, citrus is normally widely available and extra affordable during the winter months, making it easy to get all that vitamin C you need to fight off those winter time germs.  I love fresh oranges, and living in Florida they are especially plentiful this time of year. So what’s a girl to do other than try  think up new, and tasty ways to use up all of these oranges. We drop a whole orange into this smoothie getting all of the benefits of the fruit without all of  the extra sugar you can get using bottled orange juice. You can also  easily add a scoop of your favorite vegan protein powder for an extra kick of morning protein! So if you love orange creamsicle as much as I do, then this smoothy is definitely one you need to try!! Cheers to bright, healthy, citrus filled mornings!!

How lucky we are that citrus season falls during cold and flu season! Fresh, plentiful, citrus is normally widely available and extra affordable during the winter months, making it easy to get all that vitamin C you need to fight off those winter time germs. I love fresh oranges, and living in Florida they are especially plentiful this time of year. So what’s a girl to do other than try think up new, and tasty ways to use up all of these oranges. We drop a whole orange into this smoothie getting all of the benefits of the fruit without all of the extra sugar you can get using bottled orange juice. You can also easily add a scoop of your favorite vegan protein powder for an extra kick of morning protein! So if you love orange creamsicle as much as I do, then this smoothy is definitely one you need to try!! Cheers to bright, healthy, citrus filled mornings!!

Ingredients:

  • 1 large navel orange

  • 1 and 1/2 cups almond or coconut milk

  • 1 and 1/2 cups ice

  • 1/4 cups raw cashews or almonds

  • 3 or 4 date, or you can use a few teaspoons of agave to sweeten

  • 1/2 teaspoon vanila extract

  • optional: 1 scoop vanilla vegan protein powder

Instructions:

  1. Peel the orange and cut into quarters.

  2. Add the orange and all of the remaining ingredients to a blender, and process on high until creamy and smooth. For a thicker smoothie, you can add another half cup of ice.

Serves 2

Vegan Gorgonzola Fried Brussels Sprouts

We are a house divided where Brussel sprouts are concerned. I personally will never turn one down, but don’t ask my 8 year old to even look at them. One of my families favorite ways to eat Brussels sprouts is slathered in gorgonzola sauce (or the vegan version of said sauce.) So when I began daydreaming about new Brussels recipes, I knew it had to involve gorgonzola. And of course, I knew I should deep fry them, because I’m from the south, and we will attempt to fry just about anything down south! These turned out better than I even imagined! I served my first batch at our New Years Eve party and there was not a single Brussels sprout left on the plate. Even friends who declared they detest Brussels sprouts gobbled them up….then again, they are fried sooooooo, thats a game changer! So not matter if you already love, or (think you) hate Brussels sprouts, try battering them in gooey vegan gorgonzola sauce, deep frying them, then let me know what you think!

We are a house divided where Brussel sprouts are concerned. I personally will never turn one down, but don’t ask my 8 year old to even look at them. One of my families favorite ways to eat Brussels sprouts is slathered in gorgonzola sauce (or the vegan version of said sauce.) So when I began daydreaming about new Brussels recipes, I knew it had to involve gorgonzola. And of course, I knew I should deep fry them, because I’m from the south, and we will attempt to fry just about anything down south! These turned out better than I even imagined! I served my first batch at our New Years Eve party and there was not a single Brussels sprout left on the plate. Even friends who declared they detest Brussels sprouts gobbled them up….then again, they are fried sooooooo, thats a game changer! So not matter if you already love, or (think you) hate Brussels sprouts, try battering them in gooey vegan gorgonzola sauce, deep frying them, then let me know what you think!

Ingredients:

  • 1 pound fresh Brussels sprouts

  • 2/3 cups all purpose flour

  • 8 oz panko breadcrumbs

  • 1 teaspoon salt

  • 1 teaspoons garlic powder

  • 1 batch gorgonzola cheese sauce

  • oil for frying

Gorgonzola cheese sauce:

  • 1/2 cup cashews (I use unroasted, unsalted)

  • 1 cup water (plus more for soaking cashews)

  • 2 tablespoons nutritional yeast

  • 2 tablespoons tapioca or corn starch

  • juice from 1 lemon

  • 2 teaspoons dijon mustard divided

  • 2 teaspoons apple cider vinegar

  • 1 teaspoon light miso paste

  • 1/2 teaspoon salt

  • 1/2 cup plant based milk

Instructions:

  1. Wash Brussels sprouts and trim off the ends. Place cleaned sprouts in microwave safe bowl and add 1/2 cups of water. Microwave for 5 minutes. If you do not own a microwave, you can steam the sprouts on the the stove top in a steamer basket until they are tender, but not mushy. Drain water from spouts, rinse in cold water, and allow them to cool.

  2. While sprouts are cooling, prepare the cheese sauce by placing cashews in a microwave safe container. Cover the nuts in water and microwave for 3 minutes. You can also soak them in hot water for 2 - 3 hours if you do not have a microwave. Drain and add the cashews and remaining ingredients EXCEPT THE MILK, and just 1 of the 2 teaspoons of mustard, to a high speed blender or food processor. Blend on high until the mixture is completely liquified.

  3. Transfer cheese mixture to a medium sized pot. Heat on medium heat, whisking continuously until the sauce begins to thicken. This takes a few minutes. You want it to be the consistency of a thin pudding. Pour half of the cheese sauce into a medium sized bowl, and leave the rest in the pot (you will reheat it to make a dipping sauce). Allow the sauce to cool.

  4. Toss the cooled brussels in the 2/3 cups of flour and 1 teaspoon of salt. You just want to coat them in the four. Pour the panko and garlic powder into a shallow dish and stir. To coat the sprouts, dip them first into the cooled cheese sauce that you set aside in a bowl, making sure they are completely coated. Next dip the sprouts into the panko, again making sure they are evenly coated. Place the coated sprouts on a plate.

  5. Fill a medium size pot about half way full with oil, deep enough to cover the Brussels sprouts. Heat the oil over medium hight heat until it is good and hot. You can poke a chopstick into the oil and if tiny bubbles form around it, the oil is ready. Place a wire cooling rack on a paper towel lined cookie sheet on the counter near the pot. This will be used to place the finished sprouts to cool.

  6. Fry a few Brussels spouts at a time just until they are golden brown. This only takes a minute or two. Place finish sprouts on the wire rack to cool.

  7. Once all the sprouts are done frying, add 1/2 cup of plant milk and 1 teaspoon of mustard to the pot with the leftover cheese sauce. Whisk and reheat. You can add a splash of lemon juice to the sauce as well for some extra zip, if you like.

  8. Serve Brussels spouts right away with the gorgonzola dip on the side.

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Cilantro Avocado Tofu Wraps

Easy weeknight dinners are a must in our busy house, so I always make sure to have some extra firm tofu in my fridge for quick dinners like these cilantro avocado tofu wraps. The marinated tofu, creamy avocado, crispy lettuce, and tangy sauce make for a perfectly delicious, healthy filing meal! These gluten free  wraps are packed with plant protein ,and healthy fats to keep you full and fueled!

Easy weeknight dinners are a must in our busy house, so I always make sure to have some extra firm tofu in my fridge for quick dinners like these cilantro avocado tofu wraps. The marinated tofu, creamy avocado, crispy lettuce, and tangy sauce make for a perfectly delicious, healthy filing meal! These gluten free wraps are packed with plant protein ,and healthy fats to keep you full and fueled!

Ingredients:

  • 1 - 2 heads romaine lettuce

  • 1 block extra firm tofu

  • 1 - 2 avocados

  • 1/2 cup coconut aminos

  • 1 teaspoon agave

  • 1 teaspoon garlic powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon oil (olive or grape seed)

  • juice from 1 lime

  • 1/3 cup chopped cilantro

Smokey lime cream sauce

  • 1/3 cup vegan sour cream, or plain unsweetened vegan yogurt (I use Kite Hill plain yogurt)

  • Juice from 1/2 lime

  • 1 teaspoon garlic powder

  • 1/2 teaspoon smoked paprika

  • salt and pepper to taste

Instructions:

  1. Drain tofu and wrap in a a clean kitchen towel or a few clean paper towels. Place a few cookbooks on top for 10 - 15 minutes to press out as much liquid from the tofu as you can. Once pressed, dice tofu into 1/2 inch cubes.

  2. In a shallow 8x8 dish, whisk together the aminos, oil, agave, garlic, paprika, and lime juice. Add the cubed tofu to the dish and allow it to marinate for 10 - 15 minutes.

  3. While tofu is marinading, wash and pat dry the lettuce, and trim the ends. Slice avocado into thin strips. Wash and chop 1/3 cup of cilantro.

  4. Prepare the smokey lime cream sauce by whisking all of the ingredients together in a small bowl and set aside.

  5. Heat a large skillet on medium heat. Spray with some cooking oil or add a few teaspoons of oil to the pan as it heats. Add the tofu AND the marinade to the pan. Allow the tofu to cook until all of the liquid is absorbed and the tofu has started to brown and get a little crispy around the edges.

  6. To build the wraps, line each lettuce leaf pieces of tofu, a few slices of avocado, drizzle with sauce, and sprinkle with cilantro.

Serves 4 - 6.

Beer Battered Vegan Fried Fish Filets (Fish and Chips)

Before we went vegan, I could have lived off of fried fish and chips! Beer battered cod was an all time fave that I never passed up. Imagine my excitement when I discovered I could batter and fry canned banana blossoms and feel like I was eating one of my favorite foods from years past! I think I probably squealed a little! I looked high and low for banana blossoms at my local Asian markets with little luck, but easily found them on Amazon! I hear that many Asian markets do in fact carry them, so you may find them locally! In all honesty I was cautiously optimistic when creating this recipe, for fear of once again being super disappointed by lofty internet food magic claims. Some things just seem too good to be true. Now i’m not swearing this recipe will blow your mind, but it did mine. Suffice to say that banana blossoms are now a staple in my pantry, and fish fry Friday is back in action in our house!

Before we went vegan, I could have lived off of fried fish and chips! Beer battered cod was an all time fave that I never passed up. Imagine my excitement when I discovered I could batter and fry canned banana blossoms and feel like I was eating one of my favorite foods from years past! I think I probably squealed a little! I looked high and low for banana blossoms at my local Asian markets with little luck, but easily found them on Amazon! I hear that many Asian markets do in fact carry them, so you may find them locally! In all honesty I was cautiously optimistic when creating this recipe, for fear of once again being super disappointed by lofty internet food magic claims. Some things just seem too good to be true. Now i’m not swearing this recipe will blow your mind, but it did mine. Suffice to say that banana blossoms are now a staple in my pantry, and fish fry Friday is back in action in our house!

Ingredients:

  • 2 cans of banana blossoms in brine

  • 1 and 1/2 cup all purpose white flour

  • 1 teaspoon salt

  • 1 teaspoon old bay

  • 2 teaspoons dulse flakes

  • 3 teaspoons baking powder

  • 1 can of cold beer, any beer is fine as long as it’s not a dark, thick beer

  • Oil for frying (I used peanut)

Vegan Tarter Sauce:

  • 1/2 cup vegan mayo

  • 1 tablespoon apple cider vinegar

  • 2 teaspoons lemon juice

  • 2 - 3 tablespoons diced dill pickles

  • 1 teaspoon sugar

  • 1 teaspoon dijon mustard

  • salt and pepper to taste

  • optional: 1 - 2 teaspoons capers

Instructions:

  1. Drain cans of banana blossoms and carefully remove the blossoms, laying them out on a paper towel to remove some liquid. They can easily fall apart so be careful. I found that only a few blossoms in each can were fully in tact. I simply took all of the loose leaves from each can and stacked them back together to resemble full blossoms. I have only been able to find one brand of blossoms on Amazon. I am uncertain if this is an issue with all canned banana blossoms, but stacking the leaves back together worked just fine for me.

  2. Transfer the blossoms to a shallow baking dish and sprinkle with the 2 teaspoons of dulce flakes and a dash of salt.

  3. For the batter, whisk together the flour, baking powder, 1 teaspoon salt, old bay, and the entire can of cold beer in a medium sized bowl. The batter will be thick.

  4. To make the tarter sauce, whisk all of the ingredients together in a medium sized bowl and set aside.

  5. Heat a deep skillet with a few inches of oil over medium/ high heat.

  6. While the oil is heating, begin carefully dipping the blossoms into the batter. For any blossoms that you had to reassemble, place them into the batter, and using a spoon, cover the top in batter. This will help keep the blossom in tact vs attempting to dip them. Carefully transfer the blossoms to the hot oil. TIP: if you are not sure if the oil is hot enough, place a chopstick into the oil, if tiny bubbles form around the chopstick, the oil is ready!

  7. Fry each blossom for a minute or two on each side, or until they are golden brown. If they seem to be browning too quickly, reduce your heat a bit. Transfer the finished blossoms to a wire cooling rack that has been placed on top of a paper towel lined cookie sheet.

  8. Serve finished banana blossoms with a few lemon wedges, homemade tarter sauce, french fries, or malt vinegar.

serves 4

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Vegan Orange Creamsicle Pancakes

We have 4 kids, so we eat a lot of pancakess in this house. That said, I am always trying to think up new toppings to keep it interesting. I am not a huge fan of maple syrup on my pancakes so fruit is normally a go to. I also LOVE orange creamsicle flavored anything, so it seemed like a natural answer to my most recent pancake breakfast ponderings! Ringing in the new year, I am also making a conscience effort to cut as much refined sugar from our diets as I can. So these pancakes are not only delicious but also pretty healthy! If you have never made a sweet tofu ricotta, I promise you will probably be surprised and delighted by just how tasty it is! So whip up a batch of these low sugar, protein packed vegan pancakes and let me know what you think!

We have 4 kids, so we eat a lot of pancakess in this house. That said, I am always trying to think up new toppings to keep it interesting. I am not a huge fan of maple syrup on my pancakes so fruit is normally a go to. I also LOVE orange creamsicle flavored anything, so it seemed like a natural answer to my most recent pancake breakfast ponderings! Ringing in the new year, I am also making a conscience effort to cut as much refined sugar from our diets as I can. So these pancakes are not only delicious but also pretty healthy! If you have never made a sweet tofu ricotta, I promise you will probably be surprised and delighted by just how tasty it is! So whip up a batch of these low sugar, protein packed vegan pancakes and let me know what you think!

INGREDIENTS:

The Pancakes

  • 2 tablespoons agave nectar

  • 3/4 cups white flour

  • 3/4 cups whole wheat or spelt four

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon vanilla extract

  • 1 1/4 cups plant based milk

  • 1 tablespoon melted vegan butter or coconut oil

  • sliced almonds for garnish ( do not add to the pancake mix)

Orange Syrup

  • 2 large seedless oranges ( I used cara cara navel oranges)

  • 1 cup water

  • 3 tablespoons agave nectar

Sweet Vanilla Ricotta

  • 1 block firm tofu

  • 3 tablespoons maple syrup

  • Juice from 1/2 lemon

  • 1 teaspoon vanilla extract

  • pinch of salt

  • 1 teaspoon cinnamon

COOKING INSTRUCTIONS:

  1. FOR THE ORANGE SYRUP: Peel oranges. Cut oranges into quarters and place in a high speed blender or food processor. Process until the oranges are liquified. In a medium sized pot add the orange, water, and agave. Heat on medium heat, whisking often for about 20 minutes, until the mixture begins to thicken and seems sticky. Set aside to cool.

  2. FOR THE PANCAKES: Whisk all dry ingredients in a large bowl.

  3. Add in the melted butter, plant based milk, vanilla, and stir well.

  4. Heat a large skillet on medium heat. Add a teaspoon of vegan butter or spray the pan with cooking oil. Using a 1/4 cup measuring cup, scoop out batter into the skillet, 2 or 3 pancakes at time.

  5. Let pancakes cook until tiny bubbles begin to form and pop, once this happens they are ready to flip. Cook on the other side for another minute or two, until cooked through.

  6. Repeat, adding more butter or oil to the pan as needed, until all batter is used.

  7. FOR THE RICOTTA: Add all of the ricotta ingredients to a hight speed blender or food processor and blend until the mixture is completely smooth. Taste for sweetness. You can add more maple syrup if it is not sweet enough for you.

  8. Top pancakes with a scoop of vanilla ricotta, drizzle with the oranges syrup, and sprinkle with sliced almonds to serve.

Serves 3 - 4. The pancake recipe can easily be doubled to serve more. The ricotta and syrup will serve more and will not need to be doubled.

Easy Vegan Artisan Bread

I love the smell of fresh bread baking, so tend to bake bread often. This bread in particular is so simple and yields 3 nice big loaves. I like to bake some up on the weekend and have fresh bread throughout the week. You can also easily freeze the loaves you don’t use for later. Feel free to add herbs or spices to the dough if you feel like jazzing up your bread with some extra flavor. If you are new to bread baking, this recipes is so simple, so don’t be afraid to give it at try. Once you start baking your own bread, there is no turning back!

I love the smell of fresh bread baking, so tend to bake bread often. This bread in particular is so simple and yields 3 nice big loaves. I like to bake some up on the weekend and have fresh bread throughout the week. You can also easily freeze the loaves you don’t use for later. Feel free to add herbs or spices to the dough if you feel like jazzing up your bread with some extra flavor. If you are new to bread baking, this recipes is so simple, so don’t be afraid to give it at try. Once you start baking your own bread, there is no turning back!

Ingredients:

  • 7 cups all purpose flour, plus extra for dusting

  • 2 packets dry active yeast (or 5 teaspoons)

  • 3 cups of warm water , around 100 degrees

  • 1 tablespoon salt

Instructions:

  1. In the bowl of your stand mixer, or if mixing by hand, in a large mixing bowl, combine yeast, warm water, salt and flour. There is no need to allow the yeast to proof. If using a stand mixer, attach the dough hook and mix the dough for a few minutes. You do not have to allow it to knead for long. It will be a little stickier that other bread doughs you may have made. You may have to sprinkle the dough with a little extra flour to pull it out of the bowl. If mixing by hand, stir with a wooden spoon or your hands until the ingredients are well combined, then turn the dough out onto a clean, floured surface. Knead dough by hand for a few minutes.

  2. Form the dough into a ball (again you may need a little flour on you hands to do this) and place it in a large, lightly greased bowl. Cover with plastic wrap and place in a warm place to allow the dough to rise, and double in size. This should take about one hour. I typically place mine inside of my oven (tuned off or set to a bread proof setting if you have one)

  3. Once the dough has doubled in size, divided it into three equal pieces. The dough will be sticky so you will need to dust it, and your hands in extra flour to be able to handle it. Holdng a portion of dough in your hands, form a ball while rotating the dough, pulling and tucking the dough to the underside of the ball to stretch the dough on top. The top should be smooth and even, while the underside will not be so pretty. It does not have to be perfect, you are just trying to make a nice smooth ball out of the dough. Dust more flour on the top, and using a sharp knife make three slashes across the top of the dough. The flour will make it easier to cut through the sticky dough. Place the finished ball on a piece of parchment paper on top of a cutting board. Repeat with the other 2 portions of dough.

  4. Preheat your oven to 450 degrees with one rack in the center of the oven, and one rack at the bottom. Place a few baking sheets, or baking stones in the oven as it heats. You need to be able to fit the three loaves on whatever pans you choose, so keep that in mind. On the bottom rack place a shallow baking pan or jelly roll pan. It just needs to be deep enough to hold 1 cup of water.

  5. Once the oven is done heating, carefuly slide the dough and parchment paper off of the cutting board, onto the heated pans. Then carefully add 1 cup of water to the pan you placed on the bottom rack of the oven. Quickly close the oven. The steam from the water will help crisp the bread.

  6. Let the bread bake for about 30 minutes. Once it is browning on top, and sounds hollow when you tap the top, it’s done.

  7. Allow the loaves to cool. You can freeze a loaf or 2 in large freezer bags if not using right away.

The Prefect Vegan Peanut Butter Cookie

Peanut butter cookies are a classic and super simple to veganize! Soft and chewy, and sooooo yummy! You can just as easily use a different nut butter if you prefer, or if there is an allergy to peanuts. I often bake a double batch and freeze half, in case I need a dessert for a party or gathering in a pinch. OR if I just really, really, NEED to eat a cookie and can’t wait for a batch to bake. No judgments here!!

Peanut butter cookies are a classic and super simple to veganize! Soft and chewy, and sooooo yummy! You can just as easily use a different nut butter if you prefer, or if there is an allergy to peanuts. I often bake a double batch and freeze half, in case I need a dessert for a party or gathering in a pinch. OR if I just really, really, NEED to eat a cookie and can’t wait for a batch to bake. No judgments here!!

Ingredients:

  • 1 cup vegan butter (I use Earth Balance)

  • 2-1/2 cup white all-purpose flour

  • 1 cup brown sugar, lightly packed

  • 1 cup white granulated sugar

  • 1 cup peanut butter

  • 1 tablespoon vanilla extract

  • 1 flax egg

  • 2 tablespoons plant based milk

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

Instructions:

preheat oven to 350 degrees

  1. In the bowl of your stand mixer, or a large bowl if you are using a hand mixer, cream butter with both sugars until light a fluffy.

  2. Beat in the flax eggs, peanut butter, vanilla, and plant based milk.

  3. Whisk together the flour, salt, and baking soda in a smaller bowl. Gradually add the flour mixture to the creamed mixture. Mix until just combined.

  4. Line a 2 baking sheets with parchment paper. Using a tablespoon or small cookie scoop, scoop out dough and roll into 1 inch balls. Using a fork, press into the cookies making a cross hatch design, helping to flatten them out.

  5. Bake for 8-10 minutes. Remove from oven and allow cookies to cool on the pan for a few minutes before transferring to a wire cooling rack.

Soft Vegan Gingerbread Cookies

What screams “HOLIDAYS!” more than ginger bread. These soft vegan ginger cookies are one of my favorite holiday treats. Serve these with a cup of hot coffee, or a glass of vegan egg nog, and you will have no problem getting right into the holiday spirit. Bake up some extra to gift to friends and family and help spread some holiday cheer this season!

What screams “HOLIDAYS!” more than ginger bread. These soft vegan ginger cookies are one of my favorite holiday treats. Serve these with a cup of hot coffee, or a glass of vegan egg nog, and you will have no problem getting right into the holiday spirit. Bake up some extra to gift to friends and family and help spread some holiday cheer this season!

Ingredients:

  • 3/4 cup vegan butter

  • 1 cup sugar

  • 1 Flax egg

  • 1/4 cup molasses

  • 2-1/4 cups all-purpose flour

  • 1 teaspoon baking soda

  • 2 teaspoons ground ginger

  • 1/4 teaspoon ground nutmeg

  • 3/4 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • additional sugar

Instructions:

preheat oven to 350 degrees

  1. In the bowl of your stand mixer, or a large bowl if using a hand mixer, cream butter and sugar until light and fluffy.

  2. Beat in the molasses and the flax egg until just combined. (I like to spray my measuring cup with some non stick spray before adding the molasses. This will help the molasses slide right out)

  3. In a smaller bowl whisk togerherr flour, baking soda, spices, and salt. Gradually add the dry mixture into the creamed mixture, and mix until all ingredients are combined.

  4. Scoop dough with a small cooke scoop or a spoon, and form 1 inch balls. Roll the balls in the additional sugar and place on a parchment lined baking sheet, a few inches apart. Lightly press down on the dough balls with your hands. Do not flatten them, just give them a little press.

  5. Bake cookies for 10-12 minutes. Allow cookies to cool for a few minutes before transferring to a wire cooling rack.

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Vegan Ranger Cookies

Growing up, ranger cookies were hands down my favorite treat. We would buy them from our local grocery store’s bakery. After growing up and moving away, I would still pop in a buy a pack when visiting my parents. Eventually we went vegan , and it finally occurred to me to search for a recipe, and try to veganize my favorite cookie!. These taste just like the the ranger cookies I grew up eating. These cookies are chewy, and coconutty, with little crispy bits from the rice cereal. So if you have never had or even heard of a ranger cookie, bake up a batch. I think you might just love them as much as I do!

Growing up, ranger cookies were hands down my favorite treat. We would buy them from our local grocery store’s bakery. After growing up and moving away, I would still pop in a buy a pack when visiting my parents. Eventually we went vegan , and it finally occurred to me to search for a recipe, and try to veganize my favorite cookie!. These taste just like the the ranger cookies I grew up eating. These cookies are chewy, and coconutty, with little crispy bits from the rice cereal. So if you have never had or even heard of a ranger cookie, bake up a batch. I think you might just love them as much as I do!

Ingredients:

  • 1 cup vegan butter

  • 1 cup sugar

  • 1 cup packed brown sugar

  • 2 flax eggs



  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 2 cups quick-cooking oats

  • 2 cups crisp rice cereal

  • 1 cup unsweetened shredded coconut

Instructions:

preheat oven to 350 degrees

  1. In the bowl of your stand mixer, or a large bowl if you are using a hand mixer, cream butter with both sugars until it is light a fluffy.

  2. Beat in the flax eggs and vanilla.

  3. Whisk together the flour, salt, baking soda, and baking powder in a smaller bowl. Gradually add the flour mixture to the creamed mixture. Mix until just combined.

  4. Stir in the coconut, oats, and rice cereal.

  5. Line a 2 baking sheets with parchment paper. Using a tablespoon or small cookie scoop, scoop out dough onto cookie sheets, leaving a few inches between each scoop of dough.

  6. Bake for 8-10 minutes. Remove from oven and allow cookies for a few minutes on the pan before transferring them to a wire cooling rack.

The Perfect Vegan Chocolate Chip Cookie

I have eaten a LOT of chocolate chip cookies in my day, vegan and non, but these are hands down the best I have had. Your search for the perfect soft and chewy vegan chocolate chip cookie recipe will end here! This recipe makes a large batch of cookies, so its perfect for sharing, or giving as holiday gifts, as well!! So bake up a batch and you can thank me later!!

I have eaten a LOT of chocolate chip cookies in my day, vegan and non, but these are hands down the best I have had. Your search for the perfect soft and chewy vegan chocolate chip cookie recipe will end here! This recipe makes a large batch of cookies, so its perfect for sharing, or giving as holiday gifts, as well!! So bake up a batch and you can thank me later!!

Ingredients:

  • 4 cups all purpose flour

  • 1 1/4 cups white sugar

  • 1 1/4 cups brown sugar

  • 1 1/2 cups vegan butter (I use Earth Balance)

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • 1 tablespoon vanilla extract

  • 2 flax eggs or 2 powdered egg replacers

  • 24 oz vegan chocolate chips (I use Enjoy Life brand)

  • a few splashes of plant based milk if the dough seems to crumbly.

Instructions:

preheat oven to 350 degrees

  1. In a stand mixer or large bowl using a hand mixer, cream butter and sugars together.

  2. Add the vanilla extract and egg replacer and mix well.

  3. In another bowl combine flour, baking soda, and salt.

  4. Begin mixing the dry ingredients into the wet ingredients, and mix until everything is well incorporated.

  5. Fold in the chocolate chips.

  6. Scoop cookies using a small cookie scoop, or spoon, onto a parchment lined cookie sheet, leaving an inch or so between each cookie.

  7. Bake for for 7 - 10 minutes. You want to take them out of the oven when they seem soft but are just beginning to brown. Leave cookies on the pan for a few minutes before transferring them to a wire cooling rack. They may seem extra soft but they will cool to the perfect consistency.

Yields 4 - 5 dozen cookies, depending on size of your scoop

Vegan Brie with Cranberries and Candied Pecans

Of all the cheeses I missed when we went vegan, brie was at the top of the list. Especially baked brie. This recipe is actually really simple and straightforward. It does not require sitting out for 48 hours like some other vegan brie recipes I’ve seen. It works perfectly for baking and makes a beautiful dish for entertaining. The sauerkraut in the recipe tends to throw people, but it helps give this brie that cheesy tang, so don’t skip that ingredient. If you don’t care for cranberries, you could always top it with any fruit compote or jam you like. No matter what you top this vegan brie with, it is creamy, dreamy, vegan cheese heaven.

Of all the cheeses I missed when we went vegan, brie was at the top of the list. Especially baked brie. This recipe is actually really simple and straightforward. It does not require sitting out for 48 hours like some other vegan brie recipes I’ve seen. It works perfectly for baking and makes a beautiful dish for entertaining. The sauerkraut in the recipe tends to throw people, but it helps give this brie that cheesy tang, so don’t skip that ingredient. If you don’t care for cranberries, you could always top it with any fruit compote or jam you like. No matter what you top this vegan brie with, it is creamy, dreamy, vegan cheese heaven.

Ingredients:

  • 1 cup unsalted, unroasted cashews (plus water for soaking)

  • 1 cup water

  • 1/3 cup refined coconut oil

  • 1/3 cup sauerkraut, without the juice

  • 1 tablespoon apple cider vinegar

  • 2 tablespoons tapioca starch

  • 2 teaspoons agar powder

  • 1 teaspoon salt

  • 2 tablespoons nutritional yeast

  • cheese cloth

Cranberries:

  • 1 cup fresh cranberries

  • 1/2 cup sugar

  • 1/2 cup water

Candied Pecans:

  • 1 cup peans

  • 3 tablespoons maple syrup

  • 2 tablespoons brown sugar

  • pinch of salt

  • salt

Instructions:

  1. For the Brie: Place cashews in a microwave safe container and cover in water. Microwave for 3 minutes. You can also cover in hot water, and let them soak for a few hours if you do not have a microwave.

  2. Drain cashews, and add them along with remaining ingredients to a high speed blender or food processor. Blend until COMPLETELY smooth. If you are using a food processor, add the nuts first and try to break them down a bit before adding everything else.

  3. Transfer mixture to a medium size sauce pan, over medium heat, and stir continuously until the mixture becomes thick and bubbly. This will only take a few minutes.

  4. Line a 6 inch cake pan, or similarly sized shallow bowl, with a piece of cheese cloth that is large enough that it hangs a good bit over the sides of the bowl. Pour the mixture into the bowl and cover with the excess cheese cloth that is hanging over the sides. Place in the refrigerate for at least 4 - 5 hours to allow cheese to firm up.

  5. For the Cranberries: Add cranberries, water, and sugar to a medium sized pot. Heat on medium heat, until the cranberries begin to burst. Lower the temp to low heat, and begin mashing the berries with the back of a wooden spoon, or a handheld potato masher. Let the mixture simmer, stirring regularly for about 10 minutes, or until the mixture has thickened. Set aside and let cool.

  6. For the candied pecans: Heat a skillet over medium heat. Add the pecans, brown sugar, and maple syrup to the pan. Continuously move the nuts around the pan for about 5 minutes to allow all of the sugars to melt and caramelize. If you don’t keep the nuts moving, they will quickly burn. Pour finished nuts on a parchment lined cookie sheet and sprinkle with a little salt. Allow pecans to cool and harden.

  7. Brie baking instructions: preheat oven to 350 degrees. Carefully unwrap cheese from the cheese cloth. Place the brie in a pan or baking dish that you wish to serve it in. It will be too soft to transfer once it is baked. Top the brie with the cranberries sauce and bake for 10 - 12 minutes. Once the brie is out of the oven, garnish the top with candied pecans and some fresh rosemary. Serve with fresh bread, crackers, cut up veggies, or sliced fruit.

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Vegan Ruben Latkes

I’ve never met a potato dish I didn’t like, but my all time favorite way to eat a potato is a latke! Golden brown potato pancakes, fried up to crispy perfection. Deciding to marry my favorite potato dish with my favorite sandwich to create a vegan ruben latke is almost too much for me to handle. Thinly sliced seitan works so well in this recipe, and mixes beautifully with the potatoes and tangy sauerkraut. You can follow my recipe for basic  seitan  ,or use your own favorite recipe, or store brand. So, if you are eating these to celebrate Hanukkah, or just to celebrate your love for latkes and rubens, I hope you enjoy them as much as I do!

I’ve never met a potato dish I didn’t like, but my all time favorite way to eat a potato is a latke! Golden brown potato pancakes, fried up to crispy perfection. Deciding to marry my favorite potato dish with my favorite sandwich to create a vegan ruben latke is almost too much for me to handle. Thinly sliced seitan works so well in this recipe, and mixes beautifully with the potatoes and tangy sauerkraut. You can follow my recipe for basic seitan ,or use your own favorite recipe, or store brand. So, if you are eating these to celebrate Hanukkah, or just to celebrate your love for latkes and rubens, I hope you enjoy them as much as I do!

Ingredients:

  • 5 cups shredded russet potatoes

  • 2 cups thinly sliced/shaved seitan

  • 1 1/2 cups sauerkraut (plus more for garnish)

  • 1 flax egg

  • 2 tablespoons tapioca starch

  • 1 1/2 teaspoons caraway seeds

  • 1 teaspoon salt

  • 1 teaspoon dried dill (optional)

  • pepper to taste

  • 2-3 diced green onions for garnish

  • oil for frying

Vegan 1,000 Island dressing:

  • 1 cup vegan mayo

  • 1/4 cup ketchup

  • 1 teaspoon vegan Worcestershire sauce

  • 2 tablespoon diced dill pickles

  • salt and pepper to taste

Instructions:

  1. First, try and remove as much liquid from the shredded potatoes as you can. You can dump the shredded potatoes into a clean kitchen towel, and squeeze out as much liquid as you can, or you can put the shreds in a mesh sieve and press out the liquid that way. The more liquid you remove, the crispier the latkes will be.

  2. Remove as much liquid as you can from the sauerkraut using the same method.

  3. For the seitan, you can follow my recipe, or watch my video for making homemade seitan, or use store-bought. I used a kitchen mandolin to thinly slice mine then chop it up. If you do not have a mandolin, attempt to slice it as thinly as you can with a knife. You want thin small pieces.

  4. Once the liquid has been removed from both the potatoes and the sauerkraut, add both, along with remaining latke ingredients (minus the green onion,) to a large mixing bowl. Mix well.

  5. Heat a large skillet over medium heat with a few tablespoons of oil. I normally use grape seed oil for frying. Using a large spoon to scoop out about 1/4 cup portions of latke mixture. Add the latkes carefully to the hot oil and use a spatula to flatten them out. You do not want to over crowd the pan, so only cook 3 or 4 latkes at a time depending on your pan size. Let the latkes cook on the first side for a few minutes before flipping. Repeat on the other side. I normally repeat this a few times on each side just make sure they are nice and crispy. You want them to be brown, and crisp around the edges. If they seem to be burning, reduce the heat. You may also need to add more oil between batches. Place finished lakes on a wire cooling rack that has been placed on top of some paper towels.

  6. Prepare the 1000 island by mixing all of the ingredients in a medium sized bowl.

  7. To serve, stack 3 or 4 latkes on a plate and top with vegan 1,000 island, green onions, and extra sauerkraut if you like.

Serves 4 - 6.

Savory Cranberry Vegan Meatballs with Mashed Potatoes

I often make meatballs wth thawed  Beyond Meat Burgers . They work very well as a meat substitute in all kinds of recipes other than just using them as burgers. Once thawed, they can be used just as you would ground meat. This particular recipe is sweet, tangy, and savory. The sauce screams holidays, and would make a perfect alternative to a traditional holiday meal. The cranberries, onion, and savory spices make such a beautiful sauce for the meatballs, and wonderful topping for the mashed potatoes. You can just as easily use a bag of frozen plant based meatballs, but I really encourage you to try a batch using the  Beyond Burgers!

I often make meatballs wth thawed Beyond Meat Burgers. They work very well as a meat substitute in all kinds of recipes other than just using them as burgers. Once thawed, they can be used just as you would ground meat. This particular recipe is sweet, tangy, and savory. The sauce screams holidays, and would make a perfect alternative to a traditional holiday meal. The cranberries, onion, and savory spices make such a beautiful sauce for the meatballs, and wonderful topping for the mashed potatoes. You can just as easily use a bag of frozen plant based meatballs, but I really encourage you to try a batch using the Beyond Burgers!

Ingredients:

  • 1 batch plant based meatballs (Use frozen or follow recipe below)

  • 1 can whole cranberry sauce

  • 1 cup water

  • 1 yellow onion

  • 2 teaspoons Vegetable Better Than Bouillon

  • 2 tablespoon balsamic vinegar

  • 1 teaspoon dried thyme

  • 2 teaspoons minced garlic

  • 2 teaspoons tapioca or corn starch

  • salt and pepper to taste

Mashed Potatoes:

  • 4 - 5 medium russet potatoes, peeled and diced

  • 2 tablespoons vegan butter

  • 2 tablespoons vegan cream cheese or plain vegan yogurt

  • salt and pepper to taste

  • a few splashes of plant based milk

Meatballs:

Instructions:

Preheat oven to 350 degrees.

  1. For the meatballs: If using frozen, bake to package instructions. If making meatballs with Beyond Meat Burgers, put sliced bread into a blender or food processor, and break them down to crumbs. Combine bread crumbs, thawed Beyond Beef patties, flax egg, and dried thyme in a bowl. Mix well. Form meatballs with a small scoop or spoon and place them on a parchment lined baking sheet. Bake for 25 minutes or until meatballs are cooked through.

  2. While meatballs are baking, thinly slice the onion. Heat a large pot or dutch oven over medium heat. Add a few teaspoons of oil or vegan butter. Drop the onions in and sprinkle with a little salt. Let onions cook until they become translucent and soft. Add the cranberry sauce, balsamic vinegar, thyme, salt and pepper. Stir well and reduce heat to low.

  3. In a bowl, whisk together the water, Better Than Bouillon, and starch. Add to the pot of cranberry sauce and stir. Allow sauce to simmer and thicken while the meatballs finish baking. Once the meatballs are done baking, add them to the pot of cranberry sauce and let them simmer along with the sauce while you prepare the mashed potatoes.

  4. Bring another large pot of water to a boil, then add the diced potatoes. Let potatoes boil until they are soft enough to pierce with a fork. This should take about 10 - 15 minutes. Drain the water from the potatoes and return them to the pot you boiled them in. Using a hand masher or an electric hand mixer, begin to mash the potatoes. Add the butter, cream cheese or yogurt, salt and pepper. Begin adding milk, just a few tablespoons at a time, until the potatoes are your desired consistency.

  5. To serve, scoop some potatoes onto a plate and top with meatballs and sauce. Garnish with fresh time or parsley flakes.

Serves 4 - 6.

Coconut Milk Colby Jack

I make a lot of vegan cheese. Its cheaper than buying it in the store and so easy once you know the basics. This particular recipe is really a combo of a basic white vegan cheese swirled with a vegan cheddar. Coconut milk makes a great and inexpensive base for this vegan cheese. It is also less of an allergen risk if you are sending a sandwich to school with your kids, or you are serving cheese at a party and are unsure of allergies. Agar is the ingredient that solidifies the cheese. It is a vegan plant derived gelatin that can be found at asian markets or online at places like amazon. This cheese is also pretty hard to mess up, so if you haven’t tried making your own non dairy, vegan cheese, go ahead and give it a try. My guess is once you do, there will be no turning back.

I make a lot of vegan cheese. Its cheaper than buying it in the store and so easy once you know the basics. This particular recipe is really a combo of a basic white vegan cheese swirled with a vegan cheddar. Coconut milk makes a great and inexpensive base for this vegan cheese. It is also less of an allergen risk if you are sending a sandwich to school with your kids, or you are serving cheese at a party and are unsure of allergies. Agar is the ingredient that solidifies the cheese. It is a vegan plant derived gelatin that can be found at asian markets or online at places like amazon. This cheese is also pretty hard to mess up, so if you haven’t tried making your own non dairy, vegan cheese, go ahead and give it a try. My guess is once you do, there will be no turning back.

INGREDIENTS:

  • 1 can of full fat coconut milk or cream

  • 2 tablespoons apple cider vinegar

  • 2 teaspoons miso paste

  • 1 teaspoons of salt

  • 1/4 cup nutritional yeast

  • 1/4 melted cup triple refined coconut oil

  • 2 tablespoons agar powder

  • 1 teaspoon turmeric

  • 1 teaspoon smoke paprika

COOKING INSTRUCTIONS:

  1. In a food processor or high speed blender, add all of the ingredients EXCEPT the milk, agar, turmeric, and smoked paprika..

  2. Pulse a few times to mix it all up.

  3. Now add the milk and agar to a medium sauce pan, and bring to a boil. Reduce heat and simmer until mixture thickens to the constancy of a thin pudding. This just takes a few minutes.

  4. Add the milk mixture to the ingredients in the food processor, and mix for about a minute. The mixture will quickly begin to thicken as agar begins to solidify at room temperature.

  5. Remove half of the mixture from the food processor and put it in a bowl, set aside. Add the turmeric and smoked paprika to the remaining cheese mixture still in the food processor and blend until it is well combined. You will need to work quickly as the cheese will begin to solidify at room temperature.

  6. Begin adding the 2 cheese mixtures to a few ramekins or small bowls in layers, by spooning a few scoops of each color of cheese in at time. You can also use a skewer or tooth pick to swirl the two cheeses a bit in the bowl. Just be carful not to over mix them as it will muddle the colors. Again remember that you have to work fairly quickly as the cheese will begin to set. So don’t fuss over this technique too much. It will still be pretty when you slice it. You should be able to fill 2 or 3 small bowls. Once the bowls are full, give them a little tap on the counter top to help fill in air bubbles between the layers.

  7. Allow the cheese to harden in the refrigerator uncovered for several hours.

  8. Once the cheese is set, store in an airtight container in the fridge for about a week.

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Vegan Jelly Filled Donuts

Jelly donuts are almost just as easy to make a regular glazed donuts. The only extra ingredient you need is the jelly. Our family makes jelly donuts every year for Hanukkah, and I often think to myself that I should really make them more often, because they are so delicious! You can use whatever jelly or jam you like, just make sure the consistency is smooth enough to pipe into the donuts. We often pick blueberries in the summer and freeze several bags. I particularly like making a quick blueberry jam with the frozen berries for these donuts. I love using the fruits of our labor (literally) throughout the year! No matter what jam you decide to use, homemade or store-bought, you really can’t go wrong with these vegan jelly filled donuts!

Jelly donuts are almost just as easy to make a regular glazed donuts. The only extra ingredient you need is the jelly. Our family makes jelly donuts every year for Hanukkah, and I often think to myself that I should really make them more often, because they are so delicious! You can use whatever jelly or jam you like, just make sure the consistency is smooth enough to pipe into the donuts. We often pick blueberries in the summer and freeze several bags. I particularly like making a quick blueberry jam with the frozen berries for these donuts. I love using the fruits of our labor (literally) throughout the year! No matter what jam you decide to use, homemade or store-bought, you really can’t go wrong with these vegan jelly filled donuts!

INGREDIENTS:

The Donuts

  • 4 cups all purpose flour

  • 3/4 cups aquafaba (whipped. click link for easy recipe)

  • 1/2 cup plus 2 tablespoons melted vegan butter

  • 1/4 cup sugar

  • 2 and 1/4 teaspoon dry active yeast

  • 1 cup plus 2 tablespoons plant based milk

  • 1/2 teaspoon salt

  • 1 cup store bought or homemade jelly or jam. If you are using a jam, just pop it into your blender for a few seconds to make sure the chunks of fruit become smooth. Otherwise it will not pipe easily into the donuts

  • 3-4 cups of oil for frying, I use grape seed but you could use whatever oil you normally fry with

The Glaze

  • 3 cups powdered sugar

  • 1/4 cup melted vegan butter

  • 1 teaspoon vanilla extract

  • 1/2 cup plant based milk, give or take

COOKING INSTRUCTIONS:

  1. Heat milk in microwave for 30 - 45 seconds. You want it warm, but not boiling hot.

  2. Add the warm milk, yeast, and sugar to the bowl of your stand mixer. If you do not have a stand mixer, add the contents to a large bowl. Let sit for 5 minutes to activate the yeast.

  3. After 5 minutes add the aquafaba, and melted butter to the mix. Next add the flour, and salt, and mix for 5 minutes on medium speed if using the stand mixer. If not using a stand mixer, then mix the ingredients together well in a bowl, then transfer to a floured counter top, and kneed the dough by hand for 5 minutes. The consistency of the dough should be soft, but not sticky.

  4. After the dough has been kneaded, place it in a lightly greased bowl and cover with plastic wrap. Pop it in the oven. You are NOT turning the oven on, just leaving it there to rise. If your oven has a dough proof setting you can turn that on. Leave dough to rise for one hour, or until it has doubled in size.

  5. Once the dough has finished rising, transfer to a lightly floured countertop. I like to divide the dough in half and work it in two batches. It makes it easier to roll out. Roll out one half of the dough to about 1/4- 1/2 inch thick. Using a 3 inch circle biscuit or cookie cutter (or donut cutter if you have one) begin cutting circles. Repeat with other half of dough. You should have a total of about 2 dozen donuts.

  6. Place donuts on cookies sheets, and let rest for about 15 - 20 minutes. They will become bigger as they rest.

  7. While they are resting, heat 2 - 3 inches of oil in a deep skillet or medium sized pot.

  8. Once oil is hot, begin adding the donuts to the oil, 2 or 3 at a time. Fry the donuts for about 20 second on each side then flip. Repeat one more time. This helps them cook though and not burn. If you don't have enough oil in the pan, and they are hitting the bottom, they will easily burn. So make sure to use enough oil!

  9. Allow donuts to cool on a wire cooling rack, placed on top of a paper-towel-lined cookie sheet. Once donuts are cooled, use a chop stick or skewer to poke a hole into the donut on one side. You can kind of turn the chop stick or skewer inside the donut to widen the hole. This is making room for the jelly. You want to make sure you have created enough room for a good amount of filling .

  10. Once all donuts are done frying, mix all of the ingredients for the glaze. If you find the glaze too thick, you can always thin it with some more milk.

  11. Dip one side of the donut in the glaze and place back on the wire rack to allow the excess glaze to drip off.

  12. Once the glaze has set, fill a piping bag, set with a jelly tip or larger frosting tip, with the jelly. Begin piping the jelly into the holes you made in the donuts with the chop stick. Once all the donuts are filled with jelly, you can serve as is, or sprinkle with powdered sugar.

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Stewed Sauerkraut with Lentil Meatballs

I will find any way I can to incorporate sauerkraut into a meal. So when I ran across a non vegan recipe for a dish similar to this, I knew it was something I would love. The lentil “meatballs” are tasty and filling, and the stew is warm and comforting. The zesty kraut and tomatoes, coupled with the cream cheese and milk are a perfect combination. This meal is delicious on its own and even better with some oven crisped potatoes. One thing I am certain of is this stewed sauerkraut and lentil meatball dish is definitely going into my regular winter dinner rotation!

I will find any way I can to incorporate sauerkraut into a meal. So when I ran across a non vegan recipe for a dish similar to this, I knew it was something I would love. The lentil “meatballs” are tasty and filling, and the stew is warm and comforting. The zesty kraut and tomatoes, coupled with the cream cheese and milk are a perfect combination. This meal is delicious on its own and even better with some oven crisped potatoes. One thing I am certain of is this stewed sauerkraut and lentil meatball dish is definitely going into my regular winter dinner rotation!

Ingredients:

Lentil Meatballs

  • 1 cup dried brown lentils

  • 1 cup old fashioned rolled oats

  • 1 medium onion

  • 2 tablespoons tapioca starch

  • 1 teaspoon garlic powser

  • 2 tablespoons tomato paste

  • 1 teaspoon liquid smoke

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

Stewed Sauerkraut

  • 1 25 oz jar of sauerkraut

  • 1 14.5 oz can diced tomatoes, drained

  • 2 tablespoons vegan cream cheese

  • 1/2 cup unsweetened plant based milk

  • 2 teaspoons smoked paprika

  • 1 teaspoon salt

  • pepper to taste

Instructions:

Preheat oven to 350 degrees.

  1. Add lentils to a medium sauce pan and cover with water. Bring to a boil then reduce heat to a simmer. Allow the lentil to cook 15 - 20 minutes. You want then soft enough to bite through but now mushy. Drain and set aside.

  2. Peel and cut onion in half. Pop it into a food processor or high speed blender, and blend until it is nice and minced up.

  3. Next, add the lentils, oats, and remaining meatball ingredients and blend until the mixture is well combined. It should be thick and a little sticky.

  4. Scoop up lentil mixture with a small scoop or spoon, and from 1 inch “meatballs”. Place the “meatballs” on a parchment lined cookie sheet and bake for about 20 minutes.

  5. In a large pot or dutch oven, while “meatballs” are baking, combine all ingredients for the sauerkraut stew, stirring well to incorporate the cream cheese. Heat over medium heat, reducing to low once the stew has come to a simmer.

  6. Once “meatballs” are done baking , add them to the sauerkraut stew pot, and allow them to simmer in the pot for 5 to 10 minutes.

  7. Serve in bowls topped with vegan sour cream, or with a side of oven crisp, or air fryer potatoes.

Serves 4 - 6.

"Chicken" Divan with Jackfruit

To be honest, I had never even heard of Chicken Divan until I was married and my husband introduced me to this southern classic. It was a staple and favorite in his house growing up! It is traditionally a creamy, cheesey, chicken, and broccoli comfort food that is often served with rice. Since going vegan we haven’t been able to have this dish in years, so naturally it was one that needed veganizing! Using jackfruit in place of the chicken works very well as long a you cook the brine flavor out of the jackfruit first. I took the suggestion of my friend Mike who said his grandmother always added curry powder, and he was right! It is a delicious addition! So if you have never heard of this dish, or have had it in the past and miss it, go ahead and try this vegan version. I think you will be pleasantly surprised! And thanks to my mother in law, Debbi, for introducing me to this southern classic!! We wouldn’t have this vegan version with you!

To be honest, I had never even heard of Chicken Divan until I was married and my husband introduced me to this southern classic. It was a staple and favorite in his house growing up! It is traditionally a creamy, cheesey, chicken, and broccoli comfort food that is often served with rice. Since going vegan we haven’t been able to have this dish in years, so naturally it was one that needed veganizing! Using jackfruit in place of the chicken works very well as long a you cook the brine flavor out of the jackfruit first. I took the suggestion of my friend Mike who said his grandmother always added curry powder, and he was right! It is a delicious addition! So if you have never heard of this dish, or have had it in the past and miss it, go ahead and try this vegan version. I think you will be pleasantly surprised! And thanks to my mother in law, Debbi, for introducing me to this southern classic!! We wouldn’t have this vegan version with you!

Ingredients:

  • 2 cans of jackfruit in brine

  • 1 head of broccoli

  • 1 cup vegan sour cream or plain yogurt (I use Kite Hill plain almond milk yogurt)

  • 1 cup vegan mayo

  • 1 cup vegan cheddar shreds

  • 1 teaspoon Better than Bouillon, plus 3 tablespoons water

  • 1/2 cup cashews

  • 1 cup water

  • 2 tablespoons tapioca starch

  • 2 tablespoon nutritional yeast

  • 1/2 of a small yellow onion

  • 2 teaspoon curry powder

  • salt and pepper to taste

  • 1/2 cup soft bread crumbs (use whatever bread you have laying around, gf works fine too)

  • 2 tablespoon melted butter

  • 1 tablespoon lemon juice

Instructions:

  1. Drain jackfruit. Chop or use hands to break up the pieces to resemble shredded meat.

  2. Heat a large pot or dutch oven over medium heat. Add the Better Than Bouillon and 3 tablespoons of water. Next, add in the jackfruit, and allow to cook until all of the liquid is absorbed. Cooking the jackfruit like this will help cut down on some of the brine flavor it has.

  3. Wash and chop up the head of broccoli. Add it to the pot with the jackfruit, and allow the broccoli to cook for 3-5 minutes, or until it begins to soften. Once it’s done remove the pot from the heat, set aside.

  4. Put the cashews in a microwave safe container. Cover them in water and microwave for 3 minutes. Place the 1/2 onion into a high speed blender or food processor and blend until it is broken down. Drain the water from the cashews and add them, plus the 1 cup of fresh water, nutritional yeast, starch, and lemon juice to the blender with the onion. Process until the mixture is completely smooth. Transfer mixture to a sauce pan and heat on medium/low heat, whisking the whole time, until the mixture begins to thicken into a thin pudding consistency.

  5. Pour the cashew mixture over the jackfruit and broccoli. Add in the sour cream, mayo, curry powder, cheddar shreds, salt and pepper to taste, and stir until combined. Transfer mixture to a 9x13 baking pan.

  6. In your blender or food processor, break down the soft bread into crumbs. Stir in the melted butter and spread the mixture evenly over the casserole. Bake the casserole for 35 - 45 minutes on the middle rack of your oven.

  7. Serve “chicken” divan as is, or over rice, and sprinkle with vegan parmesan cheese.

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Crispy Coconut Tofu with Tropical Rice

This coconut tofu with tropical rice is perfect for quick and easy weeknight dinner. It is light, yet filling and satisfying. The tofu is crispy, and full of sweet coconut flavor, while the rice savory and refreshing. This may just become one of your new favorite quick dinners!

This coconut tofu with tropical rice is perfect for quick and easy weeknight dinner. It is light, yet filling and satisfying. The tofu is crispy, and full of sweet coconut flavor, while the rice savory and refreshing. This may just become one of your new favorite quick dinners!

Ingredients:

  • 1 block extra firm tofu

  • 4 cups cooked brown basmati rice

  • 1 carrot

  • 1/2 small red onion

  • 1/2 cup chopped cilantro

  • 1 can full fat coconut milk or coconut cream

  • 1 flax egg

  • 1/2 cup tapioca or corn starch

  • 1 cup unsweetened coconut flakes, or shredded coconut

  • 1/2 cup panko bread crumbs (make sure your the brand you are using is plant based)

Creamy citrus chili sauce

  • 1/2 cup vegan plain yogurt (I use Kite Hill)

  • 2 tablespoons sweet chili sauce

  • juice from 1/2 a lime

  • 1 tablespoon orange juice

  • 1 teaspoon garlic powder

  • 1 teaspoon soy sauce or coconut aminos

  • black pepper to taste

Instructions:

  1. Drain tofu and wrap in a few paper towels or a clean kitchen towel. Place a few books on top for 15 minutes to press the tofu.

  2. Cook the rice according to package instructions on the stove top or use a rice cooker. You will need 4 cups cooked rice.

  3. Cut the pressed tofu into 1 inch by 1 inch cubes. Mix up you flax egg in a medium size shallow bowl. After the flax egg has thickened, add the can of count milk to the bowl and whisk. Add the starch to a large kitchen plate. On a separate plate mix together the coconut and panko.

  4. First dip the tofu cubes into the coconut milk mixture then into the starch. Dip again in the coconut milk mixture, then into the shredded coconut and panko, pressing the panko/coconut mixture into the tofu to ensure it sticks.

    OVEN INSTRUCTIONS: preheat oven to 400 degrees. Line a cookie sheet with parchment paper and place tofu on the pan. Light spray the tofu with some spray oil and cook for 10 minutes. After 10 minutes carefully turn the pieces over and bake another 10 minutes or until browned and crisp. I keep mine on the middle rack until the end of baking to avoid burning the coconut You can move the pan to the top rack the last few minutes of baking if the pieces are not browning to your liking.

    AIR FRYER INSTRUCTIONS: Place coated tofu into your Air Fryer basket. Light spray the pieces with some cooking oil. Set the fryer at 380 degrees for 15 minutes.

  5. Peel the carrot into ribbons with a vegetable peeler, then finely chop the ribbons into small pieces. Next, thinly slice the 1/2 onion. Once rice is done cooking pop the veggies in the pot and let them sit with the lid on until ready to serve.

  6. Whisk together all of the ingredients for the sauce in a small bowl.

  7. To serve, fill shallow bowls with 1/3, to 1 cup of rice. Sprinkle with chopped cilantro and top with 3 - 4 pieces of coconut tofu. Drizzle with sauce.

Serves 4 - 6.

Sliceable Smokey Garlic Cashew Cheese

Quick dairy free cheeses are easier to make than most people think. This smokey garlic cheese firms up in just a few hours and can be sliced, or grated. Agar powder is a plant based gelatin and the ingredient used to make this cheese solid. It can easily be found online, or in your local asian market. Cashews replace the dairy in this recipe, and help to make it a a creamy convincing cheese. So if you have never ventured into vegan or plant based cheese making, go ahead, you will be surprised how simple and delicious homemade cheeses can be!

Quick dairy free cheeses are easier to make than most people think. This smokey garlic cheese firms up in just a few hours and can be sliced, or grated. Agar powder is a plant based gelatin and the ingredient used to make this cheese solid. It can easily be found online, or in your local asian market. Cashews replace the dairy in this recipe, and help to make it a a creamy convincing cheese. So if you have never ventured into vegan or plant based cheese making, go ahead, you will be surprised how simple and delicious homemade cheeses can be!

INGREDIENTS:

  • 1 cup cashews, soaked in hot water for a few hours and drained.

  • 1/4 cup nutritional yeast

  • 1 teaspoon salt

  • 1 teaspoon onion powder

  • 2 teaspoons minced garlic

  • 1 teaspoon liquid smoke

  • 1 and 2/3 cups almond or coconut milk

  • 2 tablespoons of agar powder

  • 1/4 cup triple filtered coconut oil

  • 1/4 cup sauerkraut, without the juice ( this surprising ingredient helps give the cheese that tangy bite that most cheeses have)

  • 3 tablespoons tapioca starch

  • 2 teaspoons light miso paste

  • 1 tablespoon lemon juice

COOKING INSTRUCTIONS:

  1. In a food processor, add all ingredients except milk, and agar. Blend a few minutes until the mixture becomes smooth.

  2. In a medium sized sauce pan, combine milk, and agar and bring to a boil. Reduce heat and simmer for 3-5 minutes. You want the mixture to thicken to a thin pudding like consistency.

  3. Pour the milk and agar mixture into the food processor with the other ingredients.

  4. Mix for a few minutes until all of the ingredients are well incorporated, and smooth.

  5. Pour the cheese mixture into 2 - 3 ramekins or small bowls. Let cool, uncovered in the refrigerator for serval hours to firm up.

  6. Store in an airtight container for up to one week in the refrigerator.