Ingredients: 1 ½ cups carob chips 1 cup peanut butter ½ cup maple syrup 1 cup softened dates, chopped 1 cup walnuts, chopped Directions: Melt carob chips in a double boiler or in the microwave. Once melted, add peanut butter and maple syrup. Stir well, and fold in walnuts and dates. Pour mixture into 8 … Continue reading Carob Fudge
Vegan Tofu Sticks
Thanks Annie for this great recipe! Ingredients: 1 block extra firm tofu 1/4 cup + 1 Tbsp marinara sauce 2 Tbs + 2 tsp nutritional yeast Dried basil Sliced olives Directions Drain tofu: wrap block of tofu in paper towel. Place cutting board on top of the block of tofu. Apply even pressure to the … Continue reading Vegan Tofu Sticks
Energy Bites
Thank you Gimme Some Oven for this amazing recipe. Ingredients: 1 cup old fashioned oats 2/3 cup toasted coconut flakes 1/2 cup peanut butter 1/2 cup ground flax seed 1/2 cup semisweet chocolate chips (or vegan chocolate chips) 1/3 cup honey or agave nectar 1 Tbs chia seeds (optional) 1 teaspoon vanilla extract Directions: Stir … Continue reading Energy Bites
Apple Nachos
Thank you to Allyson Kramer for this delicious recipe! Ingredients: 3 crispy and slightly tart apples (honey crisp works the best) 1 tsp lemon juice 3 Tbs creamy natural peanut butter 1/4 cup sliced almonds 1/4 cup pecans 1/4 cup flaked unsweetened coconut 1/4 cup vegan carob chips Directions: Thinly slice apples Sprits apples with … Continue reading Apple Nachos
Artichoke Spinach Dip
From: Plant-Powered Families by Dreena Burton Ingredients: ¾ cup raw cashews unsoaked 1-2 medium large cloves sliced or quartered to taste ¾ teaspoon salt ¾ plain almond milk 2 ½ -3 tablespoons freshly squeezed lemon 2 cups of thawed or canned artichoke hearts 2 loosely packed cups fresh spinach leaves Directions: In the blender blend … Continue reading Artichoke Spinach Dip
Taco Fiesta Potato Crisps
Adapted from ohsheglows.com Ingredients: 2 russet potatoes unpeeled and sliced into ¼ inch rounds 1 tablespoon olive oil Recipe for Walnut Taco Meat Recipe for So Very Sour Cream ½ to ¾ cup salsa 2 to 3 green onions thinly sliced Directions: Make the potato crisps: preheat oven to 425 F line a large rimmed … Continue reading Taco Fiesta Potato Crisps
Walnut Taco Meat
Ingredients: 1 cup of walnuts toasted if preferred 1 tablespoon of olive oil ½ teaspoon of ground cumin ¼ teaspoon of fine grain sea salt ⅛ teaspoon of cayenne pepper Directions: Make the walnut taco meat in a food processor. Combine the walnuts, oil, cumin, salt and cayenne and process into a fine crumble.
So Very Sour Cream
From: Vegan Holiday Cookbook by Isa Moskowitz Ingredients: 1 cup raw cashews, soaked in water for at least 2 hours and drained 1 (14-ounce) can of coconut milk ½ cup fresh lemon juice ¼ cup refined coconut oil, melted ½ teaspoon onion powder Big pinch of salt Directions: In a blender, puree all the ingredients … Continue reading So Very Sour Cream
Coleslaw in Peppers
From: Give Them Something Better Ingredients: 4 cups cabbage, shredded ¼ cup carrot, grated ⅓ cup soy mayonnaise 2 tablespoons lemon juice 2 tablespoons green onion finely minced 1 tablespoon sugar ¼ teaspoon salt (or to taste) Directions: Combine cabbage & carrots in a large bowl. Mix together remaining ingredients in a medium bowl. Pour … Continue reading Coleslaw in Peppers
Sweet and Sour Sauce
Adapted from daringgourmet.com Ingredients: 1 cup canned pineapple juice ,see note 3/4 cup packed light brown sugar ⅓ cup lemon juice 3 tablespoons ketchup 2 tablespoons soy sauce or tamari (GF) For the Cornstarch Slurry: 1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water Directions: Place all of the ingredients, except for the cornstarch slurry, … Continue reading Sweet and Sour Sauce
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