Ingredients 1 cup dates cut in pieces 1 cup apricots cut in pieces 1 cup raisins Mini Phyllo pie shells 1 cup pecans or walnuts, extra for garnish Directions Cook until soft, cool, put in food processor and grind them together Put 1 cup of walnut or pecan pieces into the mixture. Stir it all … Continue reading Nut Fruit Cups
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Vegan Chickpea Crab Cakes
Ingredients Two 15-ounce cans chickpeas, drained and 1/4 cup liquid reserved Pinch cream of tartar 2 tablespoons fresh parsley, chopped 1 tablespoon lemon juice, plus lemon wedges for serving 2 teaspoons Old Bay Seasoning 2 slices of whole wheat bread, torn into small pieces Tartar Sauce Ingredients ¼ cup Low-Fat Vegennaise Pinch of Old Bay … Continue reading Vegan Chickpea Crab Cakes
Herbed Polenta “Fries”
Ingredients 3 1/4 cups cold water 1 cup polenta (not quick-cooking) 1 teaspoon chopped sage 1 teaspoon chopped rosemary 2 tablespoons vegan butter, cut into bits Directions: Brush an 8-inch square baking dish with oil. Combine water, polenta, herbs, and 3/4 teaspoon salt in a heavy medium saucepan and bring to a boil over medium … Continue reading Herbed Polenta “Fries”
Tomato Sauce for Polenta Fries
Ingredients 3 cloves garlic 28 oz can crushed tomatoes 1/2 tsp pizza seasoning Directions: Sauté garlic for 1 minute in a little water Add tomatoes and pizza seasoning and simmer for 15 minutes
Chick-N-Less Salad Sandwich
Ingredients: 3 cups soy curls ¼ cup sweet relish ½ small red onion, finely chopped 1 stalk celery, finely diced 2 green onions, finely diced ½ cup walnuts, chopped 2 Tbs pimentos, drained 1 tsp mustard powder ½ small apple, diced with skin 1 to 1 ½ cup vegan mayonnaise (no oil, low oil) or … Continue reading Chick-N-Less Salad Sandwich
Tofu Egg Salad
Ingredients: 1 pound tofu, drained 4 Tbs vegenaise or no oil or low oil mayo ¼ cup celery, chopped 1 cup green onions, chopped ¼ cup pickles, chopped 1 tsp turmeric 1 tsp dill weed ½ tsp salt (or to taste) ¼ tsp onion powder ¼ tsp garlic powder Directions: Mash tofu with a fork. … Continue reading Tofu Egg Salad
Hummus Spread 2
Ingredients: 16 ounce can garbanzo beans, strained ½ cup liquid from garbanzo beans 3 Tbs sesame tahini 1 ½ Tbs olive oil 1 tsp lemon juice ½ tsp finely minced garlic ¼ +⅛ tsp salt ¼ + ⅛ tsp citric acid (found in canning section of any grocery store) ¼ tsp ground white pepper (may … Continue reading Hummus Spread 2
Pasta Salad
From: Vital Vittles by Heather Leno Ingredients: 3 cups pasta 1 can small red beans ½ to 1 can sliced black olives cut into halves ½ cup frozen peas or firm zucchini (or other veggies of choice) ½ cup diced celery (optional) ½ cup minced sweet onion (optional) 2 cup green onion (optional) 1 cup … Continue reading Pasta Salad
Butternut Chili
Ingredients: 1 medium sweet onions, diced 1 tbsp olive oil 1 red bell peppers, diced 2 cloves garlic, minced 1 small butternut squash, cubed 2 cups black beans (1 lg can), drained and rinsed 1 cup canned diced tomatoes 1 tbsp chili powder (or more to taste) 2 tsp cumin 2 tsp paprika 2 cups … Continue reading Butternut Chili
Lite and Tender Cornbread
Ingredients: ¾ cup cornmeal ¾ cup oat flour ½ t salt 2 t Baking Powder ½ cup coconut milk ¼ cup applesauce 2 T honey 2 T water (as needed) Directions: Mix together in a mixing bowl: cornmeal, flour salt, and baking powder Stir together the coconut milk, applesauce, and honey in measuring cup. Add … Continue reading Lite and Tender Cornbread
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