This pasta dish is superb! When you need a quick dinner, this is the quickest dish to throw together!

Ingredients

½ pound penne pasta

½ cup tahini

1/3 cup vegan mayonnaise (I use Vegenaise)

2 Tbsp. capers, rinsed and drained

2 small zucchini (or 1 large) chopped

1 Tbsp. olive oil

Directions

Cook the penne pasta until just al dente

Mix the tahini and vegan mayo in a large bowl. Stir until smooth.

Meanwhile, sauté the zucchini in olive oil until the zucchini is tender, about 5-7 minutes.

Drain the penne and add the tahini mixture to the pasta, along with the capers and zucchini.

Serve immediately. Makes 4 servings.

These cookies are so yummy and incredibly rich that you’re sure to want to go back for more! This recipe makes about 30 LARGE cookies.

Ingredients for the cookies

2 cups flour

1 tsp. baking powder

¾ cup vegan butter (I use Earth Balance)

2/3 cup vegan sugar

2 tbsp. soymilk

1 cup vegan chocolate chips (melted)

Ingredients for the frosting

¾ cup vegan chocolate chips

¾ cup vegan butter (I use Earth Balance)

2 cups vegan powdered sugar (I use Wholesome Sweeteners Organic Powdered Sugar)

Directions

Preheat the oven to 350 degrees.

Combine the flour and baking powder in a large bowl. In a separate bowl, combine the vegan butter and sugar until smooth. Stir in the soymilk.

Add the flour mixture to the vegan butter mixture and stir. Add the melted vegan chips then mix well.

Use your hands to form small balls and arrange on cookie sheet. Bake for approximately 7-9 minutes. Let cool completely.

For the frosting, melt the ¾ cup vegan chips and vegan butter. (I use the microwave, it’s easier) melt for 1 minute on medium power. Stir and microwave for 30 more seconds or until mixture is smooth.

Stir in the powdered sugar once chips are smooth. Whisk until this becomes fluffy ans has a smooth like texture.

Frost the cookies once completely cool. Let stand for at least 15 minutes for frosting to set on cookies.

This salad is very tasty. It has the right combination of spicy and sweet. For extra added spice, add just a bit more of the Asian chili paste.

Ingredients:

8 oz. tempeh

2 Tbsp. of light brown sugar

½ cup water

¼ cup low sodium soy sauce

2 Tbsp. rice wine vinegar

2 Tbsp. hoisin sauce

2 tsp. Asian chili sauce

2 Tbsp. Canola oil

¼ cup chopped onion

1 or 2 tsp. garlic, minced

1 cup white mushrooms (chopped)

1 cup water chestnuts

12 whole leave iceberg lettuce

Directions:

In a medium saucepan, cook the tempeh in water for about 30 minutes. Drain and set aside to cool.

Combine the sugar, water, soy sauce, vinegar, hoisin sauce, and chili paste in a small bowl. Mix well and set aside.

In a large wok, heat the oil and then add the tempeh (crumbled), cooking until the tempeh begins to brown. Remove the tempeh and set aside.

To the wok, next add the onion and garlic and cook for about 5 minutes. Stir in the water chestnuts and the mushrooms. Add the cooked tempeh and the prepared sauce. Simmer stirring for another 3-5 minutes just until all ingredients are blended together.

Spoon into lettuce leaves. Enjoy!

Who doesn’t enjoy ice cream? This is the BEST ice cream I have had! And it’s Raw! You will be sure to make this one again and again and your family and friends won’t know it’s completely raw!

Ingredients:

1/2 cup raw cashews (soaked overnight)

2 cups Almond milk (preferably unsweetened)

1/2 cup cocoa powder

1/2 Tbsp. light agave syrup (I prefer Wholesome Sweeteners)

1 Tbsp. vanilla extract

1/8 tsp. salt

Directions:

Once the cashews have finished soaking for at least 12 hours, rinse and drain the water.

Blend the cashew and 1/2 cup of the Almond milk in a blender until somewhat smooth.

Add the rest of the milk, syrup, cocoa powder, vanilla extract and salt. Blend until smooth.

Place the ingredients in an airtight container in the refrigerator for at least 2 hours.

After, place all the ingredients in an ice cream maker and blend according to manufacturer’s directions.

*Makes about 4 servings

Will keep in the freezer for at least 3-4 days, but I assure you it won’t last that long!

Ingredients
1 box penne pasta (preferably whole wheat)
¼ cup pine nuts
1 head cauliflower, cut into florets
½ cup extra virgin olive oil
1 small yellow onion, chopped
1 clove garlic, sliced
kosher salt (to taste)
black pepper (to taste)
½ tablespoon fresh Italian parsley, finely chopped
4 leaves fresh basil, chopped

Preparation

Bring 6 quarts of water to a boil and add 2 tablespoons salt (optional).
Toast the pine nuts in a dry skillet until lightly brown, about 2-3 minutes.
Bring a medium size pot of salted water to a boil and add cauliflower florets.
Cook until tender about 8 minutes; drain and set aside.
Heat ½ cup olive oil in a 12- to 14-inch sauté pan. Add the onions and sweat over
medium heat until translucent.
Add the garlic and cook 2 additional minutes.
Add the cauliflower, season with salt and pepper and sauté over high heat for 3 minutes
or until slightly browned.
Cook the Penne according to the package directions, until al dente.
Drain and add to pan with the cauliflower and ½ cup of cooking water. Stir inthe parsley, basil,
and pine nuts; toss 1 minute over high heat.
Makes 6 servings

This recipe was taken from the book “Vegan on the Cheap”, and it’s absolutely yummy!!  I followed the recipe as is all the way down to the recipe for the cheezee sauce that goes on top. To me, including it instead of the using vegan cheddar cheese taste a lot better, plus when you make the cheezee sauce yourself, there are other recipes in the book you can use it in. Served with tortilla chips makes for an even yummier experience. This recipe is a keeper for me for sure!  *Makes 4 servings.

This smoothie is delicious as it is nutritious! Enjoy it for breakfast and add some flaxseed for an even healthier drink! I use fresh fruits (whenever available, but frozen works well too!)

Ingredients:

1/2 cup almond milk (more may be needed depending on the consistency you like)

1/2 cup strawberries

1/2 cup blueberries

1/2 cup blackberries

1/2 cup raspberries

1 banana sliced

Blend all of the above in blender until smooth! Makes 2 servings.

This is a quick and easy way to get dinner on the table in no time flat. You can use whatever vegetables that you have on hand or whatever is in season. Serve this to your non-vegan and vegan family and friends alike and it’s sure to be a hit!

Ingredients:

Beefless strips or beefless tips (I use Gardein)

Olive oil

Frozen Asian stir fry vegetables (I like the one with baby corn, edamame, mushrooms, bamboo shoots, and water chestnuts, etc.)

Sesame oil

Low sodium soy sauce

Electric wok or non-stick skillet

Directions:

Heat wok or skillet with 1 Tbsp. of olive oil, and then add beefless strips (cook until browned; about 5)

Add frozen mixed stir fry vegetables, toss until vegetables thaw and are warmed through, but still crunchy

Add 1 tsp. sesame oil and blend beefless tips and vegetables

Turn off heat and add ¼ cup low sodium soy sauce

*Serve immediately over Jasmine brown rice, brown rice, or your favorite noodle

*Makes about 4 servings

*This is a quick and tasty dish for those busy weekdays!

Ingredients:

1 ½ cups all-purpose flour

1 ¼ cups sugar (I use turbinado)

1/3 cup unsweetened cocoa

1 tsp. baking soda (I use Bob’s Redmill)

½ tsp. salt

1/3 cup Earth Balance Spread

2 tsp. vanilla extract

1 tsp. white vinegar

1 cup plain rice,hemp, or soy milk

Preheat oven to 350 degrees. Fill muffin tins with cupcake liners

Mix together in a large bowl flour, sugar, cocoa powder, baking soda, and salt. Add melted earth Balance, vanilla, vinegar, and milk. Mix until smooth.

Divide batter evenly into cupcake liners and bake for 35 to 40 minutes, or until fork comes out clean when inserted in cupcakes. Cool before frosting.

Chocolate Frosting Ingredients:

1 Tbsp. cocoa powder

1Tbsp. Earth Balance Spread (melted)

About 2 Tbsp.Organic powdered sugar (I use Wholesome Sweeteners)

1 Tbsp. Soy milk, rice milk, or hemp milk

This recipe has no “real” measurements, so you have to almost eyeball how “chocolaty” you want your frosting.  Start though with a small mixing bowl and add all the above ingredients. Again how much of all the ingredients you use will depend on the consistency and the right “sweetness”.

*Warning* Once you eat one of these cupcakes, it will be hard not to eat another! Serve ‘em to family and friends; they’ll never know they’re Vegan! Enjoy!!