Peanut Butter Cup Bars

On weekends I would ride to town with my grandpa Martin, he'd say let's go "silky"! He nicknamed me "silky" because I had long dark brown silky hair. We would pick up a newspaper and groceries. He would always buy me a peanut butter cup at the bus stop where we bought the newspaper. It was something I looked forward to every weekend and something I have held in my memory all my life.

- Vegan Mama Jodi

1 c "Earth Balance" buttery spread or sticks, melted

1 - 3/4 c crushed graham crackers (Health Valley Amaranth OR Oat Bran work well)

2 - 1/2 c Vegan powdered sugar OR icing sugar

1 c peanut butter (creamy OR chunky)

In a bowl, mix melted "Earth Balance", graham cracker crumbs, powdered sugar and 1 c peanut butter. Pat into an oiled 9 x 13 inch pan and let cool.

2/3 c Vegan chocolate chips

2/3 c peanut butter (creamy OR chunky)

In a saucepan melt chocolate chips and remaining peanut butter. Spread over the first layer and refrigerate. Cut into bars, take a bite and bring back childhood memories!

"Hail Caesar" Salad

Caesar salad can be made Vegan, use no anchovies and make sure that your Worcestershire sauce in Vegan too! We like to serve "Hail Caesar" Salad as a side dish with our Fabulous Fettuccine Alfredo recipe on 9/19/10!

"Hail Caesar" dressing (vinaigrette style):

2 cloves garlic, crushed

1/3 c extra virgin olive oil

3 T fresh squeezed lemon juice

2 t Vegan Worcestershire sauce (Robbie's or Annie's brand are Vegan)

1/4 t dry mustard powder

Fresh cracked black pepper to taste

*If you want a creamier "Hail Caesar" dressing, whisk in a 1/4 c of Vegan mayonnaise (this is our choice)!

2 - 4 hearts of Romaine lettuce, torn into bite-size pieces

1 c Vegan garlic croutons

1/4 - 1/2 c Vegan grated Parmesan cheese

Whisk together crushed garlic, extra virgin olive oil, lemon juice, Worcestershire sauce, dry mustard powder and black pepper in a bowl (whisk in Vegan mayonnaise if you want it creamier). When ready to serve pour dressing over the Romaine lettuce, toss until coated. Sprinkle with Vegan garlic croutons and Vegan grated Parmesan cheese.

Swedish Rye Bread Ubetcha!

This is a delicious sweet bread. Making bread takes time and needs a warm place to rise. We suggest turning your oven on warm and letting the dough rise covered on top of the stove. If you happen to be lucky enough to have a fireplace (we had a gas radiant fireplace in Medicine Hat, AB), let your dough rise covered on the side of the hearth for warmth.

1 package dry yeast

1/4 c warm water

In a small bowl or liquid measuring cup, add yeast to 1/4 c warm water.

1/4 c Vegan dark brown sugar

1/4 c molasses

2 T Vegan shortening

1 - 1/2 c hot water

1 - 1/2 c rye flour

3 to 3 - 1/2 c unbleached white flour

2-3 t caraway seed

In a large bowl or food processor combine sugar, molasses, shortening and hot water, stir until dissolved. Cool. Add the rye flour to the sugar mixture and mix well. Stir in the yeast mixture. Add the caraway seed and the rest of the flour 1 c at a time and knead until the dough is soft and starts to form a ball. Place ball of dough into a large greased bowl, cover and let rise until doubled in size (approximately 1-1/2 hours). Divide the dough in half to make 2 loaves. You can use oiled loaf pans, but we prefer round Artisan loaves placed on oiled baking sheets. Place dough in loaf pans or shape into balls and place on a baking sheets. Cover and let rise in a warm place until doubled in size (approximately 1 hour). Bake in a 350 degree oven for 30 minutes or until done.

*Great bread for our "Luck of the Irish" Reuben Sandwiches recipe on 4/11/10!

Chilled Creamy Coleslaw

Chilled Creamy Coleslaw is good with any meal. You can shred your own cabbage or just buy pre-shredded bags!

1 large head of cabbage, shredded OR 2 - 10 oz bags shredded cabbage, coleslaw mix or broccoli slaw (mixture of shredded broccoli stalks and carrots)

1 shredded carrot (if not using coleslaw mix or broccoli slaw)

Sauce:

1 c Vegan cane sugar

1/2 c white OR apple cider vinegar

1 t fresh squeezed lemon juice

1/2 c Vegan mayonnaise

1/2 c canola oil

1/2 t minced onion OR onion powder

1 t celery seed OR 1/2 t celery salt

1/2 t fresh cracked black pepper

In a saucepan, boil the sugar, vinegar and lemon juice for 1-1/2 minutes. Let cool. Add remaining ingredients and beat well. Pour sauce over the shredded cabbage and carrot mixture, toss lightly. This recipe makes a lot of sauce, add more cabbage if it gets too juicy or cut the recipe in half to serve 4 as a side dish. Refrigerate and chill until ready to serve. Makes 6 - 8 servings.

Mom P's Oven Caramel Corn

There is always an orchestra of baked goods being made in my mom's kitchen at Christmastime! Mom P's Oven Carmel Corn was amongst the yummy Christmas desserts we all waited for! Make a batch, wrap it up in bags with pretty ribbons and hand them out to your favorite Vegan friends for Christmas!

- Vegan Mama Jodi

6 quarts popped corn

2 c Vegan dark brown sugar

1 c "Earth Balance" buttery spread or sticks

1/2 c corn syrup (we use Karo, light or dark)

1 t vanilla

1 c nuts (peanuts, pecans, walnuts, etc.), optional

1 t salt, optional

1 t baking soda (use baking soda for this one, it makes it foam)

In a saucepan boil dark brown sugar, "Earth Balance", corn syrup, vanilla and salt for 5 minutes. Remove from heat and add baking soda (will foam). Stir into popped corn and nuts to coat. Spread coated popped corn and nuts onto a large 11 x 15 inch jelly roll pan or baking sheet with sides. Place in a 200 degree oven for 1 hour, stirring every 15 minutes. Cool and store in a covered container.

Pink Vegan Pickles

Cucumbers are really good for you and this makes them even tastier! You won't be able to stop eating them, we promise!

Makes 1 quart

6 cucumbers, sliced thin

1 c onion, sliced thin

Place cucumbers and onions in a container that can be covered or that has a lid, preferably glass.

2 T fresh squeezed lemon juice

1 - 3/4 c Vegan cane sugar

1 c apple cider vinegar

Mix lemon juice, sugar and vinegar. Pour over cucumber mixture, cover and refrigerate for 3 days (you'll sneak before that). The lemon juice mixture will not cover your cucumbers, but don't worry, the cucumbers will continue to make their own juice! These will keep for 1 year in the refrigerator, if they last that long!

Heavenly Hashbrown Bake

Heavenly!

Serves 4 - 6

1 lb bag frozen hashbrowns (16 oz)

Spray oil a 2 quart casserole or baking dish, add frozen hashbrowns and set aside.

2 c Vegan shredded cheese (Daiya and Teese brands melt well)

1/4 c + 2 t "Earth Balance" buttery spread or sticks, divided

1 - 1/2 c Vegan sour cream

1/4 c onion, chopped fine

1/4 t fresh cracked black pepper

Paprika

In a saucepan over low heat, combine cheese and 1/4 c "Earth Balance" buttery spread or sticks. Stir until almost melted. Remove from heat and blend in sour cream, onion and black pepper. Pour cheese mixture over the hashbrowns and carefully mix to coat. Dot with remaining 2 t "Earth balance" buttery spread or sticks and sprinkle with paprika. Bake in a 350 degree oven for 30-45 minutes or until bubbling.

Tantalizing Tartar Sauce

If you are a pescevegetarian or piscetarian (eat fish), this tartar sauce will make you happy! If you are Vegan, make our "fish free" sticks recipe below and you'll smile too!

3/4 c Vegan mayonnaise

1/2 c sweet pickle relish

1 medium onion, grated

1 T fresh squeezed lemon juice

1/4 t celery seed

1/4 t fresh cracked black pepper

Mix all ingredients well and serve with your favorite fish or "fish free" meal. Refrigerate leftover tartar sauce.

"Fish free" sticks adapted from our Beer Battered Tempeh Tacos recipe on 7/21/10

Chile-Beer Marinade:

3/4 c beer (any Vegan beer will do)

2 cloves garlic, crushed

2 T canola oil

2 T soy sauce (balsamic vinegar or liquid aminos for low sodium)

2 T fresh squeezed lime juice

2 - 3 t chili powder

1/2 t ground cumin

Whisk all the ingredients together and pour into a glass pie plate or casserole dish.

1 (8 oz) package tempeh, sliced

Bring water to a boil in a 2 quart saucepan. Slice the tempeh into three pieces lengthwise, then slice each in half, and in half horizontally through the middle (12 pieces). When the water is boiling, add the tempeh, lower the heat and simmer for 10 minutes. Use tongs to remove the tempeh and then immediately place the pieces in the marinade dish. Marinate for 1 hour (or overnight), turning them over once and awhile to cover all sides.

Beer batter:

1 c unbleached flour

1/4 c corn meal

1/2 t baking powder

1 c beer (any Vegan beer will do)

1/4 t paprika

Whisk all ingredients together, if batter is too thick add more beer! Dip tempeh pieces in batter and quick pan fry until golden brown on both sides. Place fried tempeh in a warm oven wrapped in foil until ready to eat. Serve with our Tantalizing Tartar Sauce!

"Wanderlust" Bars

We have Veganized this family favorite! Known to most of you as Magic Cookie Bars or in Canada, Hello Dolly Squares, eh! Make a pan and watch them disappear! Make the Vegan sweetened condensed milk first!

Mix together:

2/3 c water

1/2 c "Earth Balance" buttery spread or sticks

1 - 1/2 c Vegan cane sugar

3/4 - 1 c dry soy milk powder (add enough to make it very thick and caramel like)

Mix the first 3 ingredients in a microwave safe dish and microwave on high for 3 minutes. Stir in dry soy milk powder. Place all ingredients in a blender and beat until smooth. Cool and use in all of your favorite recipes that call for Vegan sweetened condensed milk.

Makes 14 oz Vegan sweetened condensed milk

Bars:

1/2 c "Earth Balance" buttery spread or sticks

1 - 1/2 c Vegan graham cracker crumbs (Health Valley is a great brand)

14 oz Vegan sweetened condensed milk

1 - 1/2 c Vegan chocolate chips

1 - 1/3 c flaked or shredded coconut

1 c chopped nuts (we prefer pecans)

Preheat the oven to 350 degrees (if using a glass baking dish, lower the heat to 325 degrees). Melt the "Earth balance" in the oven, in a 9 x 13 pan or baking dish. Remove the melted "Earth Balance" from the oven, add the graham cracker crumbs, mix and press into the pan. Pour Vegan sweetened condensed milk evenly over the crumbs. Sprinkle chocolate chips, coconut and nuts evenly over the top. Press down firmly. Bake 25-30 minutes or until lightly browned. Cool before cutting into bars.

Tasty "Meatless" Taco Filling

Everyone loves tacos! Store bought taco seasoning is full of sodium, so try ours! This recipe is simple and delicious, ole!

Makes filling for 8 - 10 tacos

1 - 12 oz package meatless ground (Yves beef, chicken or turkey)

1/2 c onion, chopped

1 - 8 oz can tomato sauce (look for low sodium or no-salt)

1 t chili powder

1/2 t garlic powder

Brown meatless ground in a skillet until crumbled. Stir in remaining ingredients. Cover and simmer for 10 minutes. Heat hard or soft shell tacos, add the meatless filling and top with your favorites!

*Favorites:

Shredded lettuce, shredded spinach, chopped tomatoes, more chopped onion, Vegan sour cream, Vegan shredded cheddar cheese and your favorite taco sauce (we like Trader Joe's no salt added Fire-Roasted Tomato Salsa).

Hot German Potato Salad

Makes my mouth water! - Vegan Mama Jodi

Makes 6 - 8 servings

6 sliced medium red potatoes (boil with the skins on)

Boil sliced red potatoes until fork tender (approximately 10-15 minutes), do not over cook. Drain, cover and set aside.

6 slices Vegan bacon strips, crumbled

3/4 c onion, chopped

1 T canola oil

Heat canola oil in a large frying pan, saute crumbled bacon strips and onions until crisp. Turn off heat and let sit covered.

2 T unbleached flour

2 T Vegan cane sugar

1/2 t celery seed

1/8 t fresh cracked black pepper

In a medium bowl mix flour, sugar, celery seed and black pepper. Blend flour mixture slowly into the bacon mixture. Over low heat, cook until smooth. Remove from heat.

3/4 c water

1/3 c white OR apple cider vinegar

In a small bowl or liquid measuring cup, mix water and vinegar. Stir water and vinegar into combined mixture. Bring to a boil for 1 minute, and pour hot mixture over potatoes. Carefully toss all ingredients and serve HOT!

Amy's Easy Pizza Roll-ups

One night Amy was looking for a quick supper and these came to mind. They are quick, easy and yummy!

This recipe makes 8 roll-ups: supper for 2 people (4 each) or an appetizer for 8 people (1 each)

1 package crescent rolls, 8 triangles (Pillsbury brand are Vegan)

Pizza sauce or marinara sauce.

*Try a "pink sauce", by adding plain soy creamer to your sauce (Amy and Tim's favorite way to have pizza or pizza roll-ups, since their trip to Italy in May 2011)

16 Tofurkey deli slices (or Vegan pepperoni slices) OR you can use meatless hot dogs (roll-up hot dogs in the crescent rolls)

Vegan grated Parmesan topping or shredded Vegan mozzarella (Daiya or Teese brand melt well)

Tear 8 crescent rolls apart and lie flat on a baking sheet or pizza pan lightly sprayed with oil. Place 1 T pizza sauce in the middle of each triangle. Place 2 Tofurkey deli slices on each triangle. Tofurkey deli slices will be bigger than the triangle and hang out the edges. Sprinkle with cheese and carefully roll up wide end to short end of triangle. Sprinkle with garlic powder and bake in a 350 degree oven for approximately 14 minutes.

*Dip your roll-ups in Wild Wood Aoli Zesty Garlic spread.

Autumn Pumpkin Bars

If you need to take a "dish to pass" over the holidays, this is a crowd pleaser! We bake them in an 11 x 15 inch jelly roll pan (cookie sheet with edges). This is the kind of dessert that when taking a bite, you close your eyes and say "Mmmmmm"! Make some friends on a special day!

2 c Vegan cane sugar

1 c canola oil

2 c unbleached flour

3 t baking powder

2 t cinnamon

2 c canned pumpkin (15-16 oz can)

1 c chopped walnuts OR pecans

1/2 c raisins

In a large mixing bowl, cream sugar and oil. In another bowl mix flour, baking powder and cinnamon. Add the dry ingredients to the creamed mixture and stir until mixed. Stir in pumpkin, nuts and raisins. Oil and flour an 11 x 15 jelly roll pan. Spread the batter out in the pan. Bake in a 350 degree oven for 25 minutes. Let cool completely before frosting.

Frosting:

8 - 12 oz Vegan cream cheese

1/4 c "Earth Balance" buttery spread or sticks (softened)

1 - 4 t soy, almond OR rice milk (add 1 t at a time, just until it is spreadable)

2 c Vegan powdered sugar OR icing sugar

1 t vanilla

Cream all ingredients together well. Spread over cooked and cooled bars. Cut into bars and store in a sealed container. Refrigerate leftovers, if there are any!

Minnesota "Meatless" Chow Mein Casserole

We had this casserole many times growing up in the Midwest. This was a very inexpensive and satisfying casserole to make. If you had a pound of ground beef, this meal would make it go a long way! Of course we have Veganized it, but the childhood memory will come back once you take your first bite!

- Vegan Mama Jodi

4 servings

1/2 c rice (white or brown)

1 - 3/4 c low sodium vegetable OR mushroom broth

1 T canola oil

1 - 12 oz package meatless ground, crumbled (we like Yves)

1 c celery, chopped

1/2 c onion, chopped

1 - 4 oz can of sliced button mushrooms, drained (or 10-12 fresh button mushrooms, sliced)

1 - 5 oz can chopped or sliced water chestnuts, drained (optional)

1 - 14 oz can bean sprouts, drained (optional)

4 T soy sauce (balsamic vinegar or liquid aminos for low sodium)

1 T Vegan dark brown sugar

Fresh cracked black pepper to taste

Bring broth to a boil (can heat it in the microwave). Add broth to rice in a large oiled casserole or baking dish, cover and set aside. In a frying pan over medium heat, saute the meatless ground, onion, celery, mushrooms and water chestnuts in canola oil until onions are soft. Pour sauteed mixture into rice mixture, add soy sauce, brown sugar, black pepper and mix well. Bake covered in a 350 degree oven for 1 hour. During baking, do not let it get too dry, add more broth if needed.

*You can add a can of drained bamboo shoots, pea pods, baby corn or any other chow mein favorites. Top with crispy chow mein noodles just before serving.

Perfect Pot Pie

How perfect is that! I think we've all had a pot pie or two, a true comfort food. You can adapt this recipe anyway you like using your favorite Vegan meat alternatives and veggies, until it's just perfect for you!

2 potatoes, cut into small cubes

Boil potatoes until just fork tender (approximately 10-15 minutes), drain and set aside.

3 T canola oil, divided

12 oz meatless ground (Yves meatless beef, chicken or turkey) OR any other meat alternative, like "Gardein" meat free products

4 T soy sauce, tamari (balsamic vinegar or liquid aminos for low sodium), divided

1/2 t garlic powder

1/4 t cayenne pepper

In a large frying pan or cast iron skillet over medium heat, add 1 T canola oil and add any meat alternative you choose, saute until browned. Stir in 2 T soy sauce, garlic powder and cayenne pepper. Set aside.

1 c button mushrooms, sliced (optional)

1 c onion, chopped

2 c frozen mixed vegetables

2 t crushed garlic

1/4 c unbleached flour OR potato starch

2 c low sodium vegetable OR mushroom broth

In a large skillet or Dutch oven over medium heat, saute mushrooms, onion, vegetables and garlic in 1 T canola oil until onions are soft. With the heat still on, push vegetables aside in your pan. Add remaining 1 T canola oil, stir flour into the oil until thick and smooth. Mix into vegetables. Pour broth into vegetables and contiue to simmer and stir until thick gravy is made.

1/2 c soy, almond OR rice milk

3 T red OR white wine

1 t dried thyme

1 t poultry seasoning OR sage

Fresh cracked black pepper to taste

1 t hoisin sauce, optional

1 t Vegan Worcestershire sauce

Add meat alternative, potatoes, vegetables, soy milk, 2 T soy sauce and wine. Stirring gently, add thyme, poultry seasoning, black pepper, hoisin sauce and Worcestershire sauce. Turn off heat and set aside.

Note: Make a bottom crust and a top crust or just make a top crust. Make one big Perfect Pot Pie or make individual pies (freeze some for later). We like to use a 9-10 inch pie plate or a large baking dish.

Flaky crust (makes two 9-10 inch crusts):

2 - 1/4 c unbleached flour

2 t baking powder (heaping)

3/4 c Vegan shortening

Approximately 6-8 T ice water

In a bowl, sift flour and baking powder. Cut in Vegan shortening using a pastry blender or 2 forks until it resembles small peas. Add water 1 T at a time until mixture comes away from the sides of the bowl and starts to form a ball, do not over mix. Divide the dough in half, roll into 2 pie crusts. Line pie plate or baking dish with pastry (if making a bottom crust).

If only making a top crust, use the rest of the dough as a dessert! Grandma Pittman would always roll out the extra dough, spread with butter ("Earth Balance" buttery spread or sticks), sprinkle ground cinnamon and Vegan cane sugar on top and bake in a 375 degree oven until golden brown, yum!

Pour filling into pie plate or baking dish and top with crust, make sure crust covers all of the filling. Poke crust with a fork or knife to make several air vents so steam can escape and your pie does not boil over (we like to place our pie plate or baking dish on a cookie sheet, just in case it decides to boil over). If using a bottom crust, line pie plate or baking dish with rolled out pastry, pour in filling and place with top crust, tucking top crust under the bottom crust covering all vegetables. Again, don't forget to poke your top crust to let the steam out (do not poke your bottom crust).

Bake in a 375 degree oven for 45-60 minutes or until golden brown (filling becomes very hot, be careful not to burn yourself).

Louise's Almond Stuffing

Our friend Louise made this wonderful stuffing, we have Veganized it! In Canada they would call it dressing, eh! Great rich tasting stuffing recipe for the holidays or anytime of the year. Thank you Louise!

In a saucepan, slowly cook 1 c chopped onion, 1 c chopped celery and 2-4 t poultry seasoning OR sage in 1/2 c "Earth Balance" buttery spread or sticks for 5 minutes

Meanwhile, toast 1 c slivered almonds on a baking sheet, in a 350 degree oven until golden brown (watch closely, as they toast quickly). Remove toasted almonds from the oven and set aside

Pour the almonds and onion mixture over 18-24 oz package of prepared stuffing mix or dried bread cubes (we prefer a drier stuffing, so we use a 24 oz loaf of bread cut into cubes and dried). Add 1/2 c chopped parsley and toss lightly. Sprinkle 1-2 c hot vegetable or mushroom broth over the stuffing mixture. Toss again. Place in an oiled baking dish, cover and bake in a 350 degree oven for 45-60 minutes. The last 15 minutes of baking time, uncover and let brown on top. Serve alongside your favorite Vegan turkey!

Note: If you like, throw in a handful of raisins and chunks of sliced apple!

Mom's Banana Nut Bread

Bananas that were overripe were always used in Mom's Banana Nut Bread. We have Veganized her banana nut bread, but it's just as delicious! Thanks Mom!

- Vegan Mama Jodi

3/4 c Vegan cane sugar

1/2 c Vegan shortening

2 egg replacers, like Ener-G egg replacer, 1 1/2 t Ener-G egg replacer and 2 T warm water (equal to 1 egg, so double) OR 1 T ground flax seed mixed with 3T of water (equal to 1 egg, so double)

2 c unbleached flour

2 t baking powder

1 c mashed bananas (about 3)

1 t fresh squeezed lemon juice

1 c chopped walnuts or pecans (optional)

In a large bowl, cream sugar, shortening and egg replacer. Add flour and baking powder alternately with mashed bananas and lemon juice. Mix well. Stir in nuts. The batter will be thick. Spread the batter into an oiled loaf pan and bake in a 350 degree oven for 55-60 minutes or until golden brown. Remove from pan immediately and cool on a baking rack.

Morning Harvest Hash

We wanted something to satisfy our breakfast appetite for lunch, so we decided to make Morning Harvest Hash for Tim's dad's birthday! It was amazing! We also made Amy's Favorite Cinnamon Rolls and Craig's Cracked Wheat Bread!

8 oz shredded Vegan cheddar cheese or mozzarella

1 - 12.3 oz package Mori-Nu Organic Silken Tofu, drained, patted dry and crumbled (for a more scrambled egg texture, use firm or extra firm tofu, drained, patted dry and crumbled)

2 tomatoes, diced

1/2 t fresh cracked black pepper

1/2 t paprika

1 T refined coconut oil, divided

8 oz Vegan chorizo, crumbled OR Vegan bacon or breakfast sausage, crumbled

1/2 onion, chopped

1/2 red bell pepper, diced

2 cloves garlic, crushed

1 lb baby medley potatoes or 2 russet potatoes cut into cubes (roast on an oiled pan in a 350 degree oven for approximately 30-40 minutes OR boil your potatoes until fork tender)

In a large bowl, combine the cheddar cheese, tofu, tomatoes, black pepper and paprika. Set aside.

In a large non-stick or cast iron frying pan over medium heat, add 1/2 T of the coconut oil. Add the Vegan chorizo, onion, garlic and red bell pepper. Heat and stir the chorizo mixture until onions are soft. Turn off the heat, add the chorizo mixture to the tofu mixture and toss. Heat the frying pan again and add the other 1/2 T coconut oil. Pour all ingredients back into the heated pan, stir gently and simmer until bubbling. Stir in the hot potatoes and serve.

Serves 4 - 6

Split Pea Soup

Traditional split pea soup is made with smoked ham hocks, we get our smoky flavor from liquid smoke! This soup can be made with green or yellow split peas or lentils. Make some of Bernie's Brown Buns or Craig's Cracked Wheat Bread to serve on the side.

1 package green OR yellow split peas

2 T canola oil

1 t paprika

1/2 t cayenne pepper

1 large onion, diced

1 c celery, diced

1 carrot, chopped

4 t garlic, minced

1-2 t liquid smoke

1-2 T liquid aminos

Fresh cracked black pepper to taste

8 - 10 c low sodium vegetable broth

If you have time soak your split peas in a large bowl overnight, but not necessary. Drain the split peas before adding them to the soup.

In a Dutch oven or large saucepan, heat oil, add paprika and cayenne pepper. Add onions, celery, carrots, garlic and black pepper. Simmer for 10 minutes or until onions are soft. Drain split peas, add split peas and vegetable broth. Bring soup to boil, reduce heat. Add liquid smoke and liquid aminos. Simmer for 2 - 3 hours or until the split peas are soft (add more low sodium vegetable broth or water if your soup gets too thick).

Craig's Cracked Wheat Bread

This recipe was given to us in the early 1980's by a friend named Craig Reinhem from Minnesota! We have lost touch with Craig, but we still remember him and enjoy his amazing bread! It has been Veganized!
Thank you Craig!

Makes 2 round Artisan loaves

2 c boiling water

2 T "Earth Balance" buttery spread or sticks

2/3 c packed Vegan dark brown sugar or 1/2 c honey (if you are not Vegan)

2 c cracked wheat (bulgur wheat)

Combine boiling water, "Earth Balance" buttery spread or sticks, dark brown sugar and cracked wheat in a large mixing bowl. Cool to warm.

2 T yeast

1/2 c warm water

Meanwhile, in a small bowl, pour yeast into warm water. When the cracked wheat mixture has cooled to warm, add the yeast mixture and combine.

4 - 1/2 to 5 c unbleached flour

Beat in 4 c of unbleached flour, turn out onto a floured surface and knead in enough remaining flour to make moderately stiff dough. Knead 5 minutes. Place in a large oiled bowl and cover. Let rise in a warm place until double (approximately 1 hour). Punch down and shape into 2 round Artisan loaves. Place loaves on 2 oiled cookie sheets, cover and let rise again until doubled in size (approximately 30-40 minutes).

Bake in a 400 degree oven for 30 minutes.

Quick Chocolate Cake

If you need to whip up a small cake in a hurry, this is it! This is a very dense cake, fudge brownie like and rich!

Make 1 - 8 x 8 chocolate cake. Serve it unfrosted or make Chocolate Buttercream Frosting/Icing!

1 - 2/3 c unbleached flour

1 c Vegan cane sugar

1/4 c cocoa powder

2 t baking powder

1/2 c Vegan chocolate chips

Mix the dry ingredients in a bowl.

1 c water

1/4 c canola oil

1 T white vinegar

1 t vanilla

Mix the wet ingredients in another bowl.

Add mixed wet ingredients to the mixed dry ingredients and stir until well combined. Oil and flour an 8 x 8 pan and pour in the batter. Bake in a 350 degree oven for 30-35 minutes (or when it springs back when touched).

Chocolate Buttercream Frosting/Icing

1/4 c "Earth Balance" buttery spread or sticks, softened

1/4 c Vegan shortening

1/2 c cocoa powder

1 - 1/2 c Vegan powdered sugar OR icing sugar

2 - 3 T soy, almond OR rice milk

1 - 1/2 t vanilla

Cream "Earth balance" buttery spread or sticks and shortening together, until mixed well. Add the cocoa powder and beat until smooth. Add the powdered sugar 1/2 c at a time and soy milk a little at a time until well combined. Add the vanilla and continue to beat until light and fluffy.

Curried Tofu with Cashews

I made this recipe up many years ago and named it Curried Cashew Chicken. I always make something special for Amy's birthday dinner and this is one of her choices! Of course we've now Veganized it by using tofu, but it's just as yummy!

- Vegan Mama Jodi

2 t toasted sesame oil (divided)

1 - 14 to 16 oz package extra firm tofu, drained, patted dry and cubed OR a package of your favorite meatless chicken substitute

1 medium onion, sliced

1 c French (not creamy) or Catalina dressing (many have honey in them, look for Vegan)

1 t curry powder (add more to taste)

1 t ground ginger (add 1 T fresh grated ginger if you have it)

3 - 4 T soy sauce (balsamic vinegar or liquid aminos for low sodium)

1/2 t fresh cracked black pepper

3 - 4 drops Tabasco sauce

1 - 8 oz can sliced water chestnuts (drained)

1 - 20 oz can pineapple chunks (save the liquid)

Cashews

Brown rice (cook according to package directions)

In a wok or large frying pan heat 1 t toasted sesame oil, add the cubed tofu and toss until crisp and brown. Remove the tofu from the wok and set aside. Add 1 t toasted sesame oil to the wok, add onion and stir-fry until soft. Add the French dressing, curry powder, ground ginger, soy sauce and black pepper, let simmer for 10 minutes. Add water chestnuts and drained pineapple (add pineapple juice to taste), until heated through. Add the browned tofu and toss lightly. Serve on a bed of steamed brown rice. Sprinkle with cashews just before serving.

Mama Jodi's Chili

Chili on a chilly day, what can I say! Serve it in "Mama's Unsalted Salty Bread" bread bowls or with a side of "Chili Cornbread". Top with Vegan cheddar cheese and Vegan sour cream. I have given you the basics, but chili can be altered in many ways, so make it your own!

- Vegan Mama Jodi

1 T canola oil

1 - 12 oz package meatless ground or shreds (we like Yves)

1 medium onion, chopped

1 clove garlic, minced

1/2 red or green bell pepper, diced

2 - 15 oz cans of crushed or diced tomatoes

1 - 15 oz can red or white kidney beans

1 T ground cumin

1 T chili powder

1 t ground paprika

1/2 t crushed red pepper flakes

1 - 4 oz can of green chilies

Fresh cracked black pepper and Tabasco sauce to taste

In a large cast iron skillet or Dutch oven, saute canola oil, meatless ground, onions, garlic and red bell pepper. Add tomatoes, kidney beans, ground cumin, chili powder, paprika, crushed chili peppers, green chilies, black pepper and Tabasco sauce to taste. Let simmer until all the flavors and aroma drive you crazy, then eat!

Savory Mashed Potatoes

Whip up a batch of Savory Mashed Potatoes to go with our "Meatless" Loaf! Use any potatoes you like, but we like Yukon Gold or red skinned potatoes. A side of our biscuits and "Guiltless" Gravy adds a nice touch too!

*DO NOT peel your potatoes! You lose the best part of the potato if you peel them! Wash them and boil them with the skins on.

2 lbs potatoes, quartered

2 c onions, diced

1/3 c "Earth Balance" buttery spread or sticks

1 T crushed garlic and a few sprigs of fresh chopped chives OR 1 T ground cumin and 1/4 t cayenne pepper (either choice is delicious)

1/2 - 1 c soy, almond OR rice milk (add until desired consistency)

2 T minced fresh thyme (or 1 t dried thyme)

Boil potatoes for approximately 45 minutes or until fork tender.

While potatoes are boiling, saute onions, garlic, chives (or ground cumin and cayenne pepper) and "Earth Balance" buttery spread or sticks over low heat until browned. Turn heat off and add soy milk and thyme.

Drain potatoes and mash or whip with a hand mixer. Add onion mixture to potatoes and continue to mix until well combined. Season with white or fresh cracked black pepper.

Pink Vegan Pumpkin Pie

Canadian and American Thanksgiving are just around the corner! Our family often celebrates both, so we can have pumpkin pie twice! If you love pumpkin pie, you don't have to wait for a holiday to make it! Make Louise's Apple Pie crust (9/8/10 recipe) or buy a ready-made crust, just make sure it's Vegan!

Note: use silken (soft) tofu for this recipe!

1 - 12.3 oz package of silken tofu (we use Mori-Nu Organiic Silken Tofu)

1 - 16 oz can of pumpkin puree OR sweet potato puree (approximately 2 c)

1 - 1/2 t ground cinnamon

3/4 t ground ginger

1/2 t ground nutmeg

1/4 t ground cloves

1/3 c canola oil

1 t vanilla

1 c Vegan dark brown sugar

1 - 1/2 T molasses

In a food processor or large bowl, beat all ingredients until smooth. Pour into unbaked pie shell. Bake in a 350 degree oven for approximately 1 hour or until when poked with a toothpick, it comes out clean. Let cool and top with Vegan whipped cream or Vegan ice cream just before serving.

"Meatless" Loaf

When we think of comfort food, meatloaf and mashed potatoes come to mind. Eat this meal at the table with your family and savor every moment!

2 c rolled oats, divided

2 cloves garlic, minced (2 t), divided

1 bay leaf

1 T canola oil

1 c onion, chopped

1 T herbes de Provence (can substitute Italian seasoning, fine herbs or 2 t poultry seasoning)

1 - 15 oz can diced tomatoes

1 - 8 oz package tempeh

3/4 t white vinegar

3/4 t Vegan cane sugar

3/4 t baking powder

1 - 1/2 c prepared marinara or barbecue sauce

In a saucepan, bring 1-1/2 c rolled oats, 1 t garlic, bay leaf and 1 c water to a boil. Reduce heat, simmer and cook for approximately 10 minutes (stir occasionally). Remove from heat, remove bay leaf and set aside.

In a large frying pan, heat canola oil. Add onion and saute for 3-5 minutes. Add herbes de Provence and remaining 1 t garlic, saute for another minute. Add diced tomatoes in their juice. Crumble tempeh into mixture, stir in vinegar and sugar. Add fresh cracked black pepper to taste. Turn off heat and let cool.

In a food processor or blender, add tempeh mixture, cooked rolled oats mixture and blend until well combined. Add remaining 1-1/2 c rolled oats and baking powder. Pulse just until mixed, do not over mix!

In an oiled loaf pan, spread mixture, pour marinara or barbecue sauce over the top. In a 350 degree oven, bake for 50 minutes to 1 hour or until the top begins to brown and sauce is hot and bubbly.

*Whip up a batch of our Savory Mashed Potatoes, "Guiltless" Gravy, your favorite vegetable and enjoy a feast with your family!

Vermicelli Pasta with Peanut Sauce (Thai)

This is one of our favorite Thai dishes! Simple to make and peanut butter is a great protein! Make it with or without "chick'in", it's great either way!

2 - 3 T canola oil

1 package "Gardein" meat free "chick'in" filets, sliced or "chick'in" strips (optional)

1 c vegetable broth

2 T agave nectar (honey if you are not Vegan)

2 T soy sauce (balsamic vinegar or liquid aminos for lower sodium)

1 T corn starch OR potato starch

1/4 c peanut butter (smooth or chunky)

1 t crushed red pepper flakes and a few good dashes of Tabasco sauce to make it spicy Thai!

2 - 3 green onions OR 1 small onion, chopped

1 red bell pepper, cut into strips

6 - 8 oz bag of broccoli slaw (shredded broccoli stalks and carrots), optional

1 - 8 to 10 oz package vermicelli pasta OR your favorite rice noodles

Fresh chopped parsley

In a saucepan or wok, heat canola oil and brown "chick'in". Remove from pan and set aside.

In same saucepan or wok, add vegetable broth, agave nectar, soy sauce, corn starch and peanut butter, died chili peppers and Tabasco sauce, mix well. Cook and stir until thickened. Stir in green onions, red bell pepper and reserved "chick'in", heat through.

Boil vermicelli according to package directions (or until al dente). Drain pasta and divide evenly on 4 dinner plates. Spoon "chick'in" mixture over vermicelli, top with parsley and serve immediately.

*We like to toss it all together in a wok and then serve!

Makes 4 servings

Amy's Creamy Tomato Soup

One of Amy's favorites, serve Vegan grilled cheese sandwiches on the side!

Serves 4

2 - 14 oz cans of diced tomatoes

1/3 c onion, chopped

1 T Vegan cane sugar

4 fresh basil leaves, torn OR 1 t dried basil

2 T "Earth Balance" buttery spread or sticks

2 T flour OR potato starch

2 c soy, almond OR rice milk (warmed in microwave)

1 red bell pepper (roasted, *see below)

*In a 350 degree oven roast red bell pepper. Place red bell pepper in foil, drizzle with oil, wrap and bake for 1 hour OR on the burner of your stove top with a tongs turning slowly until charred on the outside (for either method, let cool, peel and seed)

White or fresh cracked black pepper to taste

Simmer tomatoes, onions, sugar, and basil in a small saucepan for 5-10 minutes. Remove from heat. Add peeled and seeded red bell pepper. Place tomato and red bell pepper mixture into a food processor or blender. Blend until smooth. Set aside.

Melt "Earth Balance" buttery spread or sticks in a large saucepan, whisk in flour OR potato starch until bubbling and thickened. Remove from heat and stir in tomato mixture. Continue to simmer. Slowly stir soy milk into tomato mixture until hot, but not boiling.

Suggestion:

Add 1/2 c cooked wild OR brown rice to each bowl before serving, makes a more hearty soup

Vegan grilled cheese OR (1 serving):

2 slices of bread, spread with "Earth Balance" buttery spread or sticks (grill sides). Spread 1 slice of bread with sweet potato puree, Vegan cheddar cheese and top with 2nd piece of bread. Grill both sides until brown and crisp and dip in hot Creamy Tomato Soup! *You can also make your grilled cheese open-faced. Slice buns or rolls, spread with sweet potato puree and Vegan cheddar cheese. Place under the broiler until browned and melted, yummy!

Vegan quesadilla:

Spread sweet potato puree on a Vegan tortilla (flour or corn), sprinkle with Vegan cheddar cheese, top with another tortilla and microwave, broil, grill or pan fry until cheese is melted. Cut hot quesadilla into pie shaped triangles and serve with your soup!

Double Chocolate Truffles

When I think of double chocolate truffles, I think of Christmas! Make a batch of double chocolate truffles and wrap them up as a gift for someone special!

- Vegan Mama Jodi

1/2 c chocolate soy milk

1 - 12 oz package Vegan semi-sweet chocolate chips

1/4-1/2 c ground nuts, optional (pecans, almonds, walnuts)

1/2 c cocoa powder

In a saucepan, warm soy milk until too warm to touch. Set aside.

Melt Vegan semi-sweet chocolate chips in a double boiler OR a large metal bowl set over a simmering saucepan of water. Stir in ground nuts (optional) until smooth. Add warm soy milk and stir until mixed well and smooth. Refrigerate in a covered container until well chilled 4 hours or overnight (or until easy to roll into 1 inch balls). Roll into balls and roll in cocoa powder. Makes 30-40 1 inch truffles.

Fabulous Fettuccine Alfredo

When we decided to go Vegan, we thought we would never have Fettuccine Alfredo again? Cream, butter and Parmesan cheese, gone forever! We were wrong, enjoy this recipe!

*Recommendations:

Add asparagus, mushrooms, broccoli, chopped chives, parsley and meat free "chick'n". You can also add shrimp or prawns if you are a pescevegetarian/piscetarian!

2 T "Earth balance" buttery spread or sticks

2 cloves garlic, crushed

1 can regular or light coconut milk

3 T nutritional yeast (cheesy flavor)

Melt "Earth balance" buttery spread or sticks in a medium saucepan, add garlic and other *Recommendations until golden. Pour in coconut milk and nutritional yeast. Simmer for 5-10 minutes.

1 T unbleached flour OR potato starch

1/3 c water

Mix water and flour thoroughly. Slowly pour into coconut milk sauce until desired thickness.

Add a dash of nutmeg and white or fresh cracked black pepper to taste

Boil Fettuccine noodles until al dente (we also like using spinach Fettuccine noodles or Thai flat rice noodles). Do this while your coconut milk sauce is simmering, so everything is hot and ready to toss at once!

Pour sauce over hot pasta, sprinkle generously with Vegan Parmesan cheese, toss lightly and serve immediately!

Potatoes and Spinach

We cannot stress enough the importance of eating greens and spinach is one of the best! Potatoes are also high in potassium and good for you! Eat your veggies!!! This makes a great side dish or a main course meal served over steamed brown rice. This recipe is also gluten free, so enjoy!

2 medium potatoes (approximately 3 c), cubed 1/4"-1/2"

2 - 10 oz packages frozen spinach, thawed and drained, reserve liquid

2 T garlic powder

2 T curry powder

1 t ground cumin

3/4 c regular or light coconut milk (warm in microwave)

Preheat oven to 425 degrees. In a baking dish with a lid (we like Pyrex), stir together potatoes, spinach, 3/4 c spinach liquid, garlic powder, curry powder and ground cumin. If you don't have a lid, use foil. Bake 45 minutes or until bubbling and potatoes are fork tender. Remove from oven. Stir in warm coconut milk and serve.

6 servings

Sheila's Bulgogi

In 1988, Al, Sheila and Nic Tucker drove up to visit us in Medicine Hat, Alberta. While there, they prepared this wonderful meal for us! We didn't have a garlic press, so when they got home they sent us a red garlic press, we use the same garlic press today! This meal became a family favorite! We have Veganized it! We then all drove drove to Banff, Alberta and watched Nic, while Al and Sheila attended the Calgary Winter Olympics and skied. We had a great time, thank you Tucker family! We miss you Al!

Marinate:

Two packages "Gardein" meat free beef tips OR 2 - 8 oz packages tempeh, cubed or sliced

3 - 4 scallions, chopped

4 cloves garlic, crushed

6 T soy sauce (balsamic vinegar or liquid aminos for low sodium)

1/4 c Vegan cane sugar (scant)

2 T toasted sesame oil

2 T sherry or wine

1 T toasted sesame seeds

Dash of fresh cracked black pepper

Combine scallions and all other ingredients. Add "beef tips" OR tempeh to marinate. Stir well to coat, marinate for at least 2 hours, stirring occasionally. Cook "beef tips" OR tempeh on a cookie sheet under the broiler or prepare the "beef tips" OR tempeh mixture in a wok) and keep warm.

1 head of Romaine lettuce

Make a batch of brown or white rice. Most recipes are a 1 c rice to 2 c water ratio and a little oil or "Earth Balance" (brown rice sometimes requires more water)

Kim Chee (spicy pickled cabbage)

Tear leaves off Romaine, wash, drain and leave them whole. These act as your little boats for all the fillings. Cook rice and keep warm.

*Prepare your little boats by adding cooked rice, "beef tips" OR tempeh mixture and top with Kim Chee. These have an amazing flavor, enjoy!

Louise's Apple Pie

Louise Perkin's ("Weezie") was a pie master! The secret to her apple pie was grated MacIntosh apples. We have Veganized her Flaky Crust, because it was originally made with lard. Make this pie and make some friends!

Flaky crust (makes two 9-10 inch crusts):

2 - 1/4 c unbleached flour

2 t baking powder (heaping)

3/4 c Vegan shortening

Approximately 6 - 8 T ice water

In a bowl, sift flour and baking powder. Cut in Vegan shortening using a pastry blender or 2 forks until it resembles small peas. Add water 1 T at a time until mixture comes away from the sides of the bowl and starts to form a ball, do not over mix. Divide the dough in half, roll into 2 pie crusts. Line pie plate with pastry.

Filling:

6 - 8 pared, cored and grated MacIntosh apples (or any other baking apples)

2/3 c Vegan cane sugar

1/4 t ground nutmeg

1/4 t ground cinnamon

1 t fresh squeezed lemon or lime juice

Mix apple filling in a bowl. Add apple filling to pie plate with pastry, add 1 T "Earth Balance" buttery sticks or spread before placing top crust. Carefully place top crust and seal edges/flute (make it pretty)! We save a little piece of dough for a cut-out decoration, like a Canadian Maple Leaf!

Bake in a hot oven 425 degrees for 40 minutes

Kayla's Basil Rotini Pasta

Amy and I used to drive to visit the Folkerts family at Easter time. Kayla would always make this delicious pasta dish, we have Veganized it! Serve with Vegan Caesar salad and Vegan Artisan bread. Slice the bread and top with garlic powder and Vegan shredded Parmesan cheese, place under the broiler until browned. We would dip the hot bread in an olive oil/balsamic vinegar emulsion. Serve this pasta with a nice Vegan white wine and laugh out loud, like we used to do for hours! Thank you Kayla!

Boil 12 oz box or bag of Rotini pasta until al dente, drain pasta and set aside in a large bowl, covered.

Chick'n mixture:

1 t canola oil

4 "Gardein" meat free "chick'n filets" (cut into bite size pieces) OR "Gardein" meat free "chick'n strips"

3 green onions, chopped

1 red bell pepper, sliced

1 c broccoli florets

1/2 c carrots, julienned

In a large frying pan or wok saute the "chick'n", green onions, red bell pepper, broccoli florets and julienned carrots in 1 T canola oil until browned and tender, while browning make sauce:

1 c soy, almond OR rice milk

3/4 c Vegan mayonnaise

1 t dried basil

1 t crushed red pepper flakes (optional)

Fresh cracked black pepper and a few drops of Tabasco sauce (optional) to taste

In a microwaveable liquid measuring cup or bowl, mix soy milk, mayonnaise, dried basil, red pepper flakes, black pepper and Tabasco sauce (if your pasta needs more sauce, just make more). Heat the sauce in the microwave until hot (but not boiling) pour sauce over cooked Rotini and toss lightly. Add Rotini and sauce mixture to the sauteed "chick'n" mixture. Gently mix all ingredients, top with Vegan shredded Parmesan cheese and serve immediately. Serves 4-6 (double the recipe if you have a large family like the Folkerts)! Makes great leftovers, if there are any!

Chili Cornbread

Whip up a batch of cornbread to go with Deb's "Chick'nless" Chili! Chili Cornbread is quick, easy and is best served warm.

1 c cornmeal

1 c unbleached white or whole wheat pastry flour

4 t baking powder

1 T Vegan cane sugar

1 egg replacer (like Ener-G egg replacer, 1 1/2 t Ener-G egg replacer and 2 T warm water)

1 c soy, almond milk OR rice milk

1/4 c "Earth Balance" buttery sticks or spread (softened)

1/2 c yellow corn, drained or frozen (optional)

In a bowl, sift together dry ingredients. Add egg replacer, soy milk, "Earth Balance" buttery spread or sticks and corn. Beat for approximately 1 minute or until smooth. Spread in a greased 8" square pan or baking dish (we like to use a cast iron frying pan). Heat oven to 425 degrees and bake for 20-25 minutes.

Deb's White "Chick'n" Chili

This delicious recipe is from Deb (Tim's mom), we have Veganized it. Deb would top this chili with tortilla chips, sour cream and shredded cheddar cheese. She would serve warm cornbread on the side. Thank you Deb!

Simmer:

One package "Gardein" meat free "chick'n filets" or "chick'n strips" (shredded or chunked) OR one 12 oz package Yves meatless chicken or turkey

2 - 1/2 c low sodium vegetable broth

1 Vegan "Not Chick'n" bouillon cube (found at Mother's Market or Whole Foods Market)

1 t cumin seed

1 t ground cumin

1 t lemon pepper

Add:

1 c onion, chopped

1 clove garlic, minced

1/4 c nutritional yeast (optional)

3 T fresh squeezed lime juice

2 - 4 oz cans of green chilies

3 - 15 oz cans of Northern white beans, navy beans OR white kidney beans (undrained)

1 can of white or yellow corn, undrained (optional)

Simmer until heated through and onions are soft.

*Garnish with tortilla chips, Vegan sour cream and Vegan shredded cheddar cheese! Serve warm Chili Cornbread (our 9/1/10 recipe) on the side.

"OCC's"

This is a quick "No Bake" oatmeal chocolate cookie recipe! One night we were craving chocolate, so we looked in our Pink Vegan Pantry and this recipe came to mind! You won't be able to stop eating these yummy "OCC's"!!!

2 c Vegan cane sugar

1/2 c soy, almond OR rice milk

1/2 c "Earth Balance" buttery sticks or spread

Combine sugar, soy milk and "Earth Balance" buttery spread or sticks in a saucepan. Over medium heat, stir until mixture comes to a boil and boil for approximately 3 minutes.

Remove from heat and add:

2 t vanilla

2/3 c crunchy or smooth peanut butter

Stir in:

3 c rolled oats (quick cooking or regular) OR 2 c rolled oats and 2 c puffed wheat

3 T cocoa powder

Beat until it starts to thicken. Drop from teaspoons onto a cookie sheet lined with waxed paper and let cool.

*Quick cooling method if you can't wait:

Place lined cookie sheet in refrigerator until set, these are best served cold!

After they cool, store in refrigerator in an airtight container, they won't last long!

"Weezie's" Sour Cream/Buttermilk Biscuits

This recipe is from our good friend Louise Perkins "Weezie". This recipe has been Veganized! She always served these with homemade preserves on Christmas morning. We were often invited over for supper and she would serve these piping hot out of the oven. We couldn't wait to pass these around the table, but when the plate of hot biscuits was passed to Bernie, we all held our breath...he loaded his plate with them! Thank you "Weezie" for all of your fabulous biscuits!

2 c unbleached flour

2 - 1/2 t baking powder

1/2 t cream of tartar (makes them crisp on the outside)

2 t Vegan cane sugar

Mix dry ingredients in a large bowl and add wet ingredients (see below):

8 T Vegan shortening (1/2 c)

2/3 c Vegan sour cream OR 2/3 c soy, almond OR rice milk with 1 T white vinegar (pour soy milk into a measuring cup and add vinegar to sour)

With a pastry blender or 2 forks, cut in Vegan shortening. Add Vegan sour cream OR soured soy milk, mix gently until combined (do not over mix, this will make your biscuits tough). Pour mixture onto a floured surface, gently pat dough (no kneading) into a circle and roll out approx 1/2 inch. Use a small biscuit cutter or small glass to cut out circles. These biscuits are meant to be small. Place on a cookie sheet and bake in a 450 degree oven for approximately 8-10 minutes or until golden brown.

Sweet'n Sour "Meatless" Meatballs

This is a quick, easy and satisfying supper for the whole family or you can serve these meatballs as an appetizer! Everyone loves sweet'n sour! We like to serve this over hot steaming brown rice and vegetable of your choice. You can make your own Vegan meatless meatballs from scratch if you like or just cheat and buy frozen!

1 lb package frozen meatless meatballs (Trader Joe's or Nate's brand) OR use your favorite "chick'in" alternative for Sweet'n Sour Chick'in

Sweet'n Sour Sauce:

1/2 c Vegan dark brown sugar

1 T corn starch

1 - 20 oz can of pineapple chunks

1/3 c white vinegar, apple cider vinegar OR rice wine vinegar

1 T soy sauce (balsamic vinegar or liquid aminos for low sodium)

1 red or green bell pepper, chopped

1 medium onion, chopped

2 cups frozen mixed vegetables (optional)

Mix brown sugar and corn starch in large frying pan or wok. Stir in pineapple with juice, vinegar and soy sauce. Heat to boiling, stirring constantly, reduce heat to simmer. Stir in red OR green bell pepper and chopped onion and frozen vegetables. Cover and simmer for at least 10 more minutes or until bell peppers, onions and vegetables are fork tender. Add meatballs OR "chick'in" and cover. Simmer, stirring occasionally, until heated through.

*This recipe can be placed in a crockpot, serve when heated through. Great dish to take to a party as an appetizer!

Mama's Unsalted Salty Bread

My family call this Mama's Unsalted Salty Bread! It is a recipe for making deep dish pizza dough (in a cast iron skillet) or bread bowl dough. I make this bread often, but it never lasts long enough to become a bread bowl! My family slices it and eats it hot out of the oven! No salt in the recipe, but during the last 5 minutes of baking time, you brush melted "Earth Balance" buttery spread or sticks on your bowls and it becomes salty!

- Vegan Mama Jodi

1 pkg. active dry yeast

1 t Vegan cane sugar

1/2 c warm water

In a small bowl or liquid measuring cup, mix together the yeast, sugar and warm water. Let stand for 5-10 minutes.

2 c unbleached flour

1/2 c vital wheat gluten flour (we use Arrowhead Mills)

1/2 c water

2 - 3 T extra virgin olive oil, divided

1/8 c melted "Earth Balance" buttery sticks or spread (for brushing bread bowls only)

If you have a food processor use it! In a bowl (or processor on low) slowly alternate adding the flour, yeast mixture, water and 1 T oil until mixed. Continue kneading in processor or on a floured surface for approximately 5 minutes. Knead until the elastic dough ball is easy to handle and not sticky (adding more flour or water if needed). Divide dough in half and roll each piece into a ball (cut a few crisscross slits across the top of the bread bowls if you like). Brush with remaining olive oil, cover with a kitchen towel and let rise in a warm place for 45minutes to an hour.

Pizza crusts: Preheat the oven to 450 degrees. Punch down the dough, knead for 2-3 minutes and roll out into two pizza crusts. Carefully press dough into a cast iron skillet or a pan with high sides. Cover with your favorite toppings and bake for 10-20 minutes or until the crust is golden brown.

Bread bowls: Preheat the oven to 400 degrees. Bake for 15 minutes, remove from the oven and brush with melted "Earth Balance" buttery spread or sticks. Return to the oven and bake approximately 5 more minutes or until golden brown.

Remove from the oven and let sit for 5 minutes to cool. Carefully cut a circle out of the top to create a bowl or just slice and eat!

Makes two 10" pizza crusts or two bread bowls.

Apple Crisp

We had apple trees in our backyard when we lived in Medicine Hat, Alberta. Every Fall our family would pick the apples and store them in a cool place for a quick snack or freeze them. We peeled and cored the apples and placed them in freezer bags until needed. Apple pie and apple crisp are family favorites! This recipe is simple and satisfying!

3 c peeled sliced apples

1 t ground cinnamon

1/4 c water

1/2 c raisins (optional)

Mix together and place in a baking dish or pie plate.

1 cup Vegan dark brown sugar

1 c unbleached flour

1/2 c "Earth Balance" buttery spread or sticks (softened)

3/4 c chopped pecans (optional)

Mix together and form crumbs. Sprinkle crumb mixture on top of the apple mixture and bake 40 minutes at 350 degrees.

Roasted Red Bell Pepper and Carrot Soup (Gluten Free)

We love making a big pot of soup on Sundays, if you make enough soup you'll have leftovers for the week! This is not a thick heavy soup, it is a very light summery soup.

2 large red bell peppers (roasted)

2 T extra virgin olive oil

1/2 t curry powder

1 bay leaf

1 large onion, chopped

2 large carrots, sliced

4 cloves garlic, chopped

4 c low sodium vegetable broth

2 T fresh squeezed lemon juice

Slow roast your red bell peppers in a 350 degree oven for about an hour (place in foil, drizzle with olive oil and wrap). If you are in a hurry you can quick roast your bell peppers on the burner of your stove, turning frequently with tongs until blackened on all sides (let cool, peel and seed).

While your bell peppers are roasting, heat oil to medium heat in a large stock pot or Dutch oven. Add curry powder and bay leaf, stir. Continue to stir in onion, carrots and garlic. Cover and simmer for 10 minutes or until onions become translucent.

Add 4 cups broth and bring to a boil. Cover and reduce heat to a simmer for 25 minutes.

Transfer carrot mixture to a food processor or blender, add bell peppers and puree until smooth. Stir in lemon juice. Makes 6 1-cup servings. Bake some Bernie's Brown Buns or garlic bread to go with your soup!

Gourmet Wild Rice

I have fond memories of wild rice soup and wild rice hotdish growing up. We used to order the wild rice soup from "Byerly's" in the Midwest, what a treat! Wild rice hotdish is so good and is a great dish to feed a crowd. I remember attending "Wednesday" school at our church in St. Paul and they would often make wild rice hotdish. My best friend, Peggy, would bring us a bag of wild rice each time she came to visit, thank you Peggy!

- Vegan Mama Jodi

1 - 1/4 c wild rice (you can mix half brown or white rice)

1/4 c "Earth Balance" buttery sticks or spread (also available in a soy free version)

1/2 c fresh parsley, chopped (or 1 T dried parsley flakes)

1/2 c green onions, chopped OR whole pearl onions

1 c celery, chopped

10 oz vegetable broth

1 - 1/2 c boiling water

1/2 t dried marjoram or dried oregano

1/2 c dry sherry or red wine

Rinse wild rice well. Let stand, covered with water, 1 hour before baking. Drain well. Melt "Earth Balance" buttery spread or sticks in a medium saucepan and lightly saute the parsley, green onions and celery. Add the rice, vegetable broth, boiling water and marjoram. Transfer all ingredients to a casserole dish, cover and bake approximately 45-60 minutes at 350 degrees or until rice is tender and all the liquid is absorbed. Stir with a fork 2-3 times while baking. Stir in sherry or red wine and continue to bake approximately 10-20 minutes longer. Serves 8.

*This recipe is like "Uncle Ben's" without all the salt! If you miss the salt, sprinkle with balsamic vinegar, liquid aminos or lemon juice just before serving!

Asparagus With Lemon-Tahini Sauce

We love asparagus! Tossed in pasta, grilled, baked or covered in a creamy lemon-tahini sauce. You can serve this asparagus recipe hot or chilled (for a cool summer dish). When buying asparagus, look for thinner spears, they are more tender.

1 lb asparagus spears, wash and trim ends (tough ends can easily be snapped off)

1/4 c tahini (sesame paste)

2 cloves garlic, crushed

2 T extra virgin olive oil

1 t agave nectar

Grated peel and juice of one fresh squeezed lemon

Fresh cracked black pepper and cayenne pepper to taste

1 t black or white sesame seeds for garnish

Steam or boil asparagus in a large pot until desired tenderness.

In a small bowl, combine tahini, garlic, olive oil and agave until well blended. Slowly whisk in lemon juice until creamy. If it is too thick, thin with up to a tablespoon of water. Add black pepper and cayenne pepper to taste. Makes approx. 1/2 cup sauce.

Drizzle sauce over asparagus just before serving. Sprinkle with grated lemon peel and black or white sesame seeds.

Oatmeal Raisin Cookies

Another favorite classic cookie! Full of fiber, rich in iron and taste good, ubetcha! Don't even bother getting your cookie jar out, these won't last long!

2 T ground flax seed (equivalent of 2 eggs)

6 T water

1 c "Earth Balance" buttery sticks or spread (softened)

1 - 1/2 c firmly Vegan packed dark brown sugar

1/4 c Vegan cane sugar

2 t vanilla

1 - 3/4 c flour (unbleached or whole wheat pastry flour)

1/2 c oat OR wheat bran

1 - 1/2 t baking powder

1/2 t ground cinnamon

1/2 t ground nutmeg

3 c rolled oats (not quick cooking)

1 c raisins OR dried cranberries

1/2 c coconut (optional)

Preheat oven to 350 degrees. In a large bowl (or food processor), whip together the flaxseed and the water, until it becomes gummy. Cream together the "Earth Balance" buttery spread or sticks, sugars, vanilla and flaxseed mixture until well blended.

In a separate bowl, mix flour, bran, baking powder, cinnamon and nutmeg. Add to the buttery mixture until blended and smooth. At this point if using a food processor, stop! Stir in the rolled oats and raisins by hand until combined.

Using a tablespoon scoop up some dough and place onto a greased cookie sheet. Grease your fingers to spread cookie dough out into 1/2 inch circles. Bake until the cookies are golden brown, 12-15 minutes. Remove from the oven and let cool awhile before taking them off of the cookie sheet. Finish cooling on a baking rack.

Makes approx. 3 - 1/2 dozen cookies

Mexican Quinoa

Quinoa (gluten free) is an ancient grain and it is so good for you! It's packed with fiber, protein and iron! We like to serve it as a side dish with our recipes like Sir Paul McCartney's Vegan Enchiladas or our Beer Battered Tempeh Tacos (great alternative to Spanish rice).

2 c water

1 c dry quinoa

1 c yellow corn kernels

1 - 15 oz can black beans or pinto beans, drained and rinsed

1 - 4 oz can diced green chile's

1/2 c chunky salsa

1 T canola oil

1/2 T fresh squeezed lemon OR lime juice

1/4 t ground cumin

1/2 t garlic powder

1/2 t onion powder

1/2 t crushed red pepper flakes

1/2 t dried oregano or 1 T fresh

Fresh cracked black pepper to taste

In a sauce pan, bring water to a boil. Add the quinoa. Return to a boil, reduce heat and simmer covered for 10-12 minutes or until all the water is absorbed and the quinoa "tails" have unfurled. Remove from heat. Fluff with a fork, cover and let sit until ready to add to the rest of the ingredients.

Add all of the other ingredients to a large cast iron skillet, frying pan or wok. Simmer until heated through, add quinoa and mix thoroughly. Serve hot or cold, great the next day!

Note: You can add more salsa or a can of diced tomatoes if you like more sauce.

Optional toppings just before serving:

Bell pepper, onions, cilantro and tomatoes.

Makes 6 servings

Beer Battered Tempeh Tacos

When we came out to California, there were fish tacos everywhere! Just the thought of a fish taco made was quiver! We had only ever eaten traditional meat filled tacos where we grew up. We finally tried fish tacos and they were delicious! This is our Vegan version (fish free) and it's a good catch! Serve with our recipes for Pico de Gallo and "Gimme More" Guacamole!. Also, serve black beans and rice on the side.

Taco Slaw:

3 heaping cups finely shredded purple or white cabbage (10-12 oz), or mix of both (buy pre-shredded cabbage to save you time)

1 carrot, finely shredded

1/4 c apple cider vinegar

2 pickled jalapenos, diced finely (or 2 T sweet pickle relish)

Add a few twists of fresh cracked black pepper

Prepare the slaw first. Mix all the ingredients well in a large glass or plastic bowl, don't use metal. Cover the bowl with plastic wrap, press it down on top of the slaw and set something heavy on the plastic wrap to weight it down (2 cans of beans or a full jar of pickles will do the trick). Refrigerate and allow the slaw to press down for at least an hour. Slaw improves the longer it's allowed to mellow (even overnight). When ready to use, squeeze out handfuls to release any excess juice.

Lime Crema:

3/4 c plain soy yogurt

3 T fresh squeezed lime juice

2 T canola oil

1/3 c lightly packed fresh cilantro leaves

Blend all ingredients in a blender or until creamy and smooth. Pour into an airtight container and chill for an hour (even overnight).

Chile-Beer Marinade:

3/4 c beer (any Vegan beer will do)

2 cloves garlic, crushed

2 T canola oil

2 T soy sauce (balsamic vinegar or liquid aminos for low sodium)

2 T fresh squeezed lime juice

2 - 3 t chili powder

1/2 t ground cumin

1 - 8 oz package tempeh, sliced

12 - 16 small blue or white corn soft tortillas

Whisk all the ingredients together and pour into a glass pie plate or casserole dish.

Bring water to a boil in a 2 quart saucepan. Slice the tempeh into three pieces lengthwise, then slice each in half, and in half horizontally through the middle (12 pieces). When the water is boiling, add the tempeh, lower the heat and simmer for 10 minutes. Use tongs to remove the tempeh and then immediately place the pieces in the marinade dish. Marinate for 1 hour (or overnight), turning them over once and awhile to cover all sides.

Beer batter:

1 c unbleached flour

1/4 c corn meal

1/2 t baking powder

1 c beer (any Vegan beer will do)

1/4 t paprika

Whisk all ingredients together, if batter is too thick add more beer! Dip tempeh pieces in batter and quick pan fry until golden brown on both sides. Place fried tempeh in a warm oven wrapped in foil until ready to assemble the tacos (warm your tortillas at the same time, also wrapped in foil).

Assemble:

Hold 1 warm tortilla in hand (or can use 2 for a stronger taco), add slaw, 1 piece of tempeh, drizzle with crema and top with Pico de Gallo and "Gimme More" Guacamole. Fold and eat! Makes great leftovers the next day if you can't finish them all!

Makes 12 tacos

Tim's Tater Tot Hotdish

Tim is always talking about Aunt Laurie's tater tot hotdish, so we decided to Veganize it! Traditionally it is made with cream of mushroom soup. You could make your own cream of mushroom soup from scratch using soy creamer, vegetable broth and mushrooms simmered down, but we found a readymade Vegan version! We made this for Tim's birthday 2010!

*Watch for our Creamy Mushroom Soup recipe on 1/2/11!

1 T canola oil

1 lb meatless ground (we like Yves brand)

1 lb package of frozen tater tots OR hash browns

1 medium onion, chopped

1 c celery, diced

1 lb package mixed vegetables (peas, carrots, green beans, corn)

1 clove garlic, crushed or 1 t garlic powder

1 - 14.1 oz can Amy's brand "TOM KHA PHAK THAI Coconut Soup" (made with organic coconut milk, shitake mushrooms and sweet potatoes)

1/2 can of soy, almond or rice milk or water

1 t Worcestershire sauce (Robbie's Vegan)

Fresh cracked black pepper to taste

Over medium heat in a large cast iron skillet or saute pan add canola oil, brown the meatless ground, celery, onions and black pepper, until celery and onions are soft. Mix the soup, milk and Worcestershire sauce together. Add the soup mixture and the mixed vegetables to the meat mixture and simmer for 10 minutes. Pour the complete pan mixture into a 1 1/2 quart casserole dish or baking dish. Top with tater tots or hash browns and bake uncovered in a 375 degree oven for approximately 45 minutes.

Makes 6 - 8 servings

Curried Peanut Soup

Our friend, Eric Silver (who is a Vegetarian) made curried peanut soup for me in Nashville, Tennessee. It was amazing! Curry is a spice that is very pungent and when used in cooking it releases a wonderful aroma. Bernie first started eating curry dishes while he and his family lived in Southeast Asia. We have enjoyed many curry dishes together, along with poppadoms and shrimp chips! This soup is spicy and inviting, serve with our Pink Vegan Pita Bread or Bernie's Brown Buns!

- Vegan Mama Jodi

2 large sweet potatoes (approximately 2 lbs)

4 T peanut or canola oil

3 - 14.5 oz cans of diced tomatoes (try Trader Joe's Organic Diced & No Salt Added)

1/2 t fresh cracked black pepper

2 T curry powder

2 c onions, thinly sliced

1 T garlic, minced

2 t cayenne pepper

2 c peanut butter

2 quarts (32 oz) tetra pack vegetable broth (look for low sodium)

1 can (10 - 13.5 oz) of unsweetened coconut milk

Preheat the oven to 375 degrees. Place the sweet potatoes on a baking pan, lightly coat with 2 T of oil and roast until fork tender, turning once, 35-45 minutes. Peel the sweet potatoes when cool enough to handle.

Heat the remaining 2 T oil in a stockpot (dutch oven), over medium-high heat. Add the curry powder and toast until aromatic, stirring constantly for 2 minutes. Add the onions and cook until soft, approximately 3 more minutes. Add the garlic and stir for another 30 seconds. Add the cayenne pepper, peanut butter and stir well. Add the tomatoes, peeled sweet potatoes, vegetable broth, and coconut milk and bring to a boil. Reduce the heat and simmer for 15 minutes.

Remove the stock pot from the heat, and puree with a hand-held immersion blender or in small batches in a blender or food processor.

*Sprinkle chopped peanuts on top just before serving.

Veganized Banana Cake!

BANANA CAKE - Veganized by the Pink Vegans!

My best friend, Peggy, from Minnesota requested that we Veganize this banana cake, so we did (Vegan version in brackets)!

- Vegan Mama Jodi

2/3 C SHORTENING (Vegan shortening-like Spectrum brand)

1 - 1/2 C SUGAR (Vegan cane sugar)

2 EGGS (Ener-G egg replacer-follow directions on box, flax seed meal mixed w/water until gummy or applesauce - see our blog)

2 - 1/2 C MASHED BANANAS (ABOUT 5-6)

1 C MILK (soy,almond OR rice milk)

3 C FLOUR (unbleached)

1 - 1/4 TSP BAKING POWDER (we use HAIN brand sodium free/gluten free, we would double the baking powder to 2 - 1/2 t)

1 1/4 TSP BAKING SODA (we would omit this to stay low sodium)

1/2 TSP SALT (we would omit this to stay low sodium)

CREAM CHEESE FROSTING

1 8 OZ PKG CREAM CHEESE (SOFTENED) (1 8 oz. container of Tofuti brand non-hydrogenated cream cheese)

1/4 C BUTTER, SOFTENED ("Earth Balance" buttery sticks or spread, also available in a soy free version)

4 C POWDER SUGAR (Vegan powdered sugar OR icing sugar)

1 TSP VANILLA EXTRACT

DASH SALT (omit)

In large bowl cream shortening (Vegan shortening) and sugar (Vegan cane sugar) till light & fluffy. Add eggs (egg replacer) and beat well. Add banana's and milk till combined. Combine the flour, baking powder (double), baking soda & salt (omit). Add to creamed mixture. Beat 2 minutes. Fold all into batter. Pour into 9 x 13 pan and bake 350 for 30-35 minutes till toothpick inserted in center of cake comes out clean. Cool cake and frost. Put in frig. to cool.

Focaccia Bread with Caramelized Red Onions (Bernie's Favorite Bread)

This bread is amazing! We made it for the 4th of July 2010, along with our Jumbo Stuffed Shells and "Weezie's" Committee Salad!

Serve it alongside some of our other recipes, such as Lemon "Earth Balance" Pasta, Lazy Day Lasagna or all by itself! Takes time to prepare, but worth it!

1 T Vegan cane sugar

1 - 1/2 c warm water

1 package active dry yeast

4 - 5 c unbleached flour

1/3 c plus 1/4 c extra virgin olive oil

1 T "Earth balance" buttery sticks or spread (also available in soy free)

2 red onions, sliced thin

1/2 t red pepper flakes (ask for extra when ordering pizza)

1 t dried rosemary

1/2 t fresh cracked black pepper

In a large bowl add sugar (can use a food processor or a standing mixer with a dough hook). Pour warm water over the sugar until it dissolves. Sprinkle the yeast over water and let it sit without stirring for 15 minutes or until the yeast is activated (should appear bubbly).

Slowly add flour, 1 c at a time and 1/3 c oil, a spoonful at a time to the yeast mixture. Stir with a wooden spoon or mix on low speed to combine.

Turn the dough out onto a floured surface and knead for 3-5 minutes or continue to knead on low speed for 3-5 minutes or until a firm , smooth dough forms. Spread the dough out onto an oiled pizza pan or cookie sheet. Stretch it out to the edges of the pan to 1/4 inch. Use your fingertips to make dimples all over the dough, about 1 inch apart (the dimples will act as little resting places for your oil mixture and red onions later). Let rise in a warm place, covered, for 1 1/2 hours or until doubled in size.

Meanwhile, place a saute pan over medium heat. Add 1 T of the remaining oil, the "Earth balance" buttery spread or sticks and the red onions stirring frequently until they are soft and browned, 20-25 min., set aside.

Preheat the oven to 400 degrees. In a small bowl, stir together the remaining 3 T oil, the red pepper flakes, rosemary and the black pepper. Brush the top of the dough with the oil mixture. Bake for 7 minutes, then rotate the pan front to back, spread the red onions over the top and bake for another 8-10 minutes or until golden and crusty. Cut bread into squares or wedges and serve. Serves 8

We like to dip our focaccia bread in a balsamic vinegar and olive oil infusion (whisked together) on the side.

Pink Vegan Bratwurst

Growing up in the Midwest meant eating bratwurst in the summertime. All those backyard barbecues and town fairs, you could smell them a mile away! Get the brat bun ready, add kraut and mustard! Sizzling, smoking and when you take that first bite and it squirts you in the eye! Here's our Vegan version, won't squirt you in the eye, but tastes delicious! Happy 4th of July 2010!

-Vegan Mama Jodi

2 c vital wheat gluten flour

1/4 c nutritional yeast

1 T garlic powder

1 T onion powder

1 T dried parsley or 3 T fresh parsley

1 t fresh cracked black pepper

Mix together the wheat gluten, yeast, garlic and onion powders, parsley and pepper.

1 c vegetable broth

1/2 c sauerkraut

1/4 c canola oil

In a separate bowl, whisk the vegetable broth, sauerkraut and oil.

Add the wet ingredients to the dry and mix thoroughly. Mixture will be wet, not like bread dough. If mixture is too dry, add more broth.

Divide the dough into 8-12 pieces, depending on how large you like your brats. Tear off 8-12 sheets of aluminum foil approximately 6" x 12". Form each piece of dough into a brat shape and place near the edge of the long edge of the foil. Roll up the foil and twist the ends tight. Place seam side down on a cookie sheet to bake. Remove from the oven and let cool before unwrapping.

Bake in a 350 degree oven for 30-40 minutes or until firm.

Hoisin-Glazed Tempeh with Green Beans and Cashews

Asian dishes tend to be high in sodium, so we altered this recipe and it is delicious! Use low sodium hoisin sauce (like Premier Japan Organic Wheat-free), low sodium rice vinegar (Marukan Organic) and balsamic vinegar instead of soy sauce.

Serve over brown rice or your favorite noodles (try soba noodles)!

4 t hoisin sauce

2 - 1/2 t rice vinegar, divided

1 T low sodium soy sauce, balsamic vinegar OR liquid aminos

1 t cornstarch

1 T canola oil

1 - 1/2 T fresh ginger, minced (or 1 t ground ginger)

4 cloves garlic, minced (4 t)

1 - 8 oz package of tempeh, cut into 1/2 inch cubes

1 - 12 oz package of frozen whole baby green beans (or can use fresh)

1/3 c roasted, unsalted cashews

Whisk together hoisin sauce, 2 t rice wine vinegar, soy sauce, cornstarch and 1/2 c water in a small bowl. Set aside. *If you want a lot of sauce for your rice or noodles, double the sauce recipe!

Heat skillet or wok over medium heat. Add oil, then ginger and garlic. Stir fry 1-2 minutes or until garlic turns pale gold.

Add tempeh and hoisin sauce mixture to the pan. Stir to coat the tempeh. Cover, reduce heat to medium-low and simmer 2 minutes, or until sauce begins to thicken.

Stir in green beans. Cover and simmer at least 10 minutes more or until beans are hot and fork tender, stirring occasionally. Stir in remaining 1/2 t rice wine vinegar. Serve topped with cashews.

"Guiltless" Gravy

Whip up a batch of Grandma Beth's Cloud Biscuits and have your gravy too! Guiltless because there are no meat juices adding fat! This gravy is yummy and will satisfy even your most skeptical eaters!

1/2 c flour (your choice)

1/2 c nutritional yeast (gives it a "cheese-like" flavor)

2 T canola oil

4 c soy milk, almond OR rice milk, OR 2 c soy, almond OR rice milk and 2 c vegetable broth

1 T soy sauce (balsamic vinegar or liquid aminos for low sodium)

3 t poultry seasoning OR sage

2 t onion powder

1/2 t garlic powder

1/2 t fresh cracked black pepper

Heat the flour and nutritional yeast in the oil until it starts to brown. Whisk in soy milk, leaving no lumps. Whisk in the soy sauce, poultry seasoning, onion powder, garlic powder and black pepper. Heat until it thickens and just starts to boil.

Serve over hot biscuits or Vegan mashed potatoes!

Makes 4 - 1/2 cups

Chocolate Chip Cookies

The most famous cookie of all! They will disappear and you will know why everyone is :)

3/4 c Vegan cane sugar

3/4 c Vegan dark brown sugar

1 c "Earth Balance" buttery sticks or spread (try the soy free version)

1 t vanilla

1/3 c applesauce (egg replacement)

2 - 1/4 c unbleached flour

1 t baking powder

1 - 1/2 c Vegan semi-sweet chocolate chips

In a large bowl or food processor, combine sugars, "Earth balance" buttery spread or sticks, vanilla and applesauce. Add flour and baking powder. Stir until the dough begins to stiffen. Add chocolate chips (if using a food processor, stop using and stir in chips by hand).

Drop by rounded teaspoonfuls onto cookie sheet. Bake in a 370 degree oven for 10-15 minutes or until light brown.

Makes approximately 36 cookies

German Potato Pancakes

With German heritage on both sides of the family it is only fitting that we include German Potato Pancakes. Fry them until crisp and top with applesauce and Vegan sour cream! Include a side of Vegan "Gimme Lean" sausage patties and you have a complete meal, yum!

Makes 6 servings

*We are always baking extra potatoes, this recipe is even better if you use grated leftover baked potatoes

2 large baking potatoes

1 medium onion, chopped

2 egg substitute (Ener-G egg replacer, 1 1/2 t Ener-G to 2 T warm water is equivalent to 1 egg)

2 T parsley, chopped (or 1 t dried parsley)

2 T unbleached flour

2 T bread crumbs

1/2 t dried thyme

2 fresh squeezed lemons

Fresh cracked black pepper to taste

Canola oil for frying

In a food processor, grate the potato and onion. Squeeze out the excess liquid (if using raw potatoes) and place in a bowl. In another bowl, combine the egg substitute, parsley, flour, bread crumbs, thyme, lemon juice and pepper. Mix into potato-onion mixture. Add 1/2 c oil to a frying pan and heat to medium high. Place approx. 1/2 c of the potato mixture to the oil and flatten into a thick pancake. Turn heat down to medium and cook for approx. 5 minutes on each side or until golden brown. Continue to make pancakes until mixture is gone, add more oil if needed.

*Applesauce and Vegan sour cream for the toppings

Sweet'n Sour Roasted Pineapple and Red Bell Peppers (Gluten Free)

Looking for something really simple and satisfying, this will do it! This can be used as a side dish, or complete meal served over steamed brown rice (add a meat alternative if you like, but good just as it is).

Makes 5 - 6 servings.

3 c fresh pineapple, cubed or 24 oz can of pineapple chunks

1 red bell pepper, cubed or sliced

1 medium red or white onion, cut into thin wedges

1 T toasted sesame oil

1 T canola oil

1 T Vegan dark brown sugar

1 T shredded or flaked coconut (optional, but yummy)

1 T fresh squeezed lime juice

Arrange pineapple, red bell pepper and onions on a baking sheet lined with foil for easy clean-up! Drizzle with toasted sesame oil and canola oil, sprinkle with Vegan dark brown sugar, season with fresh cracked black pepper and toss to coat.

In a 400 degree oven roast pineapple mixture approx. 30-40 minutes or until lightly browned, turning once. Remove from oven, sprinkle with coconut and drizzle with lime juice. Can be served hot or at room temperature.

*Pineapple juice, toasted sesame oil, brown sugar and lime juice make a nice marinade for our Kickin' Kebob's (watch for our recipe on 1/16/11)!

Serve over a bed of steamed brown rice.

Mac and Cheese Please!

Everyone loves macaroni and cheese, it is true "comfort food". Amy was the pickiest eater growing up, she lived on macaroni and cheese. This dish is quick and satisfying! Serve it alone or as a side dish. If you want to make it more hearty add cooked vegetables like broccoli and meatless ground crumbled.

Serves 4

5 c water, divided

3/4 c nutritional yeast

1/4 c pine nuts OR cashews

2 t onion powder

1 t garlic powder

1 T parsley

1 t fresh cracked black pepper

1 T soy sauce (balsamic vinegar or liquid aminos for low sodium)

1 c uncooked pasta (or 2 c if you like it drier)

3 T olive oil

1/4 c unbleached flour

3/4 c breadcrumbs (Whole Foods Market 365 brand whole wheat breadcrumbs 0 mg sodium)

Bring 4 cups of water to a boil and cook pasta (cook until al dente, it will continue to cook in the oven). While pasta is boiling, in a food processor or blender, combine nutritional yeast, pine nuts, onion powder, garlic powder, parsley and black pepper until smooth. Add remaining 1 c water and soy sauce and blend.

In a large pan over medium heat, heat oil. Add flour and stir constantly to remove lumps. Pour in the blended mixture and stir until desired consistency. Remove from heat.

Strain cooked pasta and pour into the pan of cheesy sauce. Transfer into a oven-safe baking dish. Top with breadcrumbs.

*If you like a lot of sauce, go by the recipe. If you like it drier, then add 1 c more dry pasta.

Bake for 20-25 minutes or until bubbly in a 400 degree oven.

Sir Paul McCartney's Vegan Enchiladas

"When I see bacon, I see a pig, I see a little friend, and that's why I can't eat it. Simple as that."

"If anyone wants to save the planet, all they have to do is just stop eating meat. ...It's staggering when you think about it. Vegetarianism takes care of so many things in one shot: ecology, famine, cruelty."

-Sir Paul McCartney

For the sauce:

1 c tomato sauce

1 c water

1 large onion, chopped

2 garlic cloves, minced

1 t chili powder

1/2 t ground cumin

1/2 t dried oregano

2 T cornstarch dissolved in 4 T water

For the filling:

1 lb (approximately 16 oz) firm tofu, drained and mashed

1 onion, chopped

1/2 t chili powder

1/4 t ground cumin

1/4 t garlic powder or 1 t fresh garlic, minced

1/4 t black pepper

1 - 1/3 c picante sauce (we use "Trader Joe's" Fire-Roasted Tomato Salsa-No Salt added)

3 c steamed spinach

12 large flour tortillas or lavash wraps (lower in sodium)

Preheat oven to 350 degrees. Place all the sauce ingredients, except for the cornstarch, in a small saucepan and cook over low heat, covered for 20 minutes. Stir in cornstarch mixture and cook until the sauce thickens.

In the meantime, prepare the filling: Mix the tofu, onion, chili powder, cumin, garlic, pepper and picante sauce. Put some of the spinach in the middle of each tortilla, then add 3-4 heaping t of the tofu mixture , and roll up the tortillas. Lay the enchiladas in a baking dish, cover with sauce and bake for 20-25 minutes.

*We altered this recipe by placing refried beans on top of the steamed spinach, before the sauce. You could also serve beans and our Mexican Quinoa on the side. Top with Vegan sour cream and more picante sauce.

Makes 12 enchiladas

*You can buy Vegan sour cream (we like "Tofutti" brand in the blue and white tub, no butterfat and non-hydrogenated), but you can also make it from scratch!

1/2 lb (8 oz) tofu, patted dry

3 T canola oil

1 t maple syrup

Juice of 1 fresh squeezed lemon

Mix all ingredients in a blender or food processor until smooth.

"Veganized" Carrot Cake w/Cream Cheese Frosting

This cake is very moist, dense, sweet and quick to make! I made it for Amy's birthday before she left for New Zealand. It was a hit! I used a glass baking dish, but next time I might try my new Bundt pan, to make it more elegant!

- Vegan Mama Jodi

1 c "Earth Balance" sticks or spread, softened

2 cups of Vegan cane sugar (or you can use 1 c Vegan cane sugar and 1 c Vegan dark brown sugar)

1 T plus 1 1/2 t "Ener-G egg replacer

6 T water (1/3 c)

2 c unbleached flour

2 t ground cinnamon

2 t baking powder

2 t vanilla

1 c carrot, grated

1 c crushed pineapple, drained

1 c shredded coconut

1 c walnut or pecan pieces (optional)

Preheat oven to 325 degrees. Oil and flour a baking dish or bundt pan (or you can make cupcakes), set aside. In a small deep cup or bowl, combine the "Ener-G egg replacer and water. Mix until frothy. Set aside.

In a medium mixing bowl using an electric mixer (you can use a food processor), combine the "Earth Balance" buttery spread or sticks and sugar until well mixed and creamy. Add the 'Ener-G egg replacer/water mixture and vanilla, blend well.

In a separate bowl combine the flour, cinnamon, baking powder and add to wet ingredients. Stir until everything is mixed well. Add the grated carrot, crushed pineapple and stir. Fold in the nuts and coconut.

Pour batter into prepared bundt pan and bake for approx. 60-70 minutes or until toothpick comes out clean (if using a 9 x 13 pan or baking cupcakes 50-55 minutes). Let cool on a cooling rack for 10 minutes, then invert onto a serving plate.

Vegan Cream Cheese Frosting:

1 - 8 to 12 oz container of "Tofutti" non-hydrogenated Better Than Cream Cheese, softened

1/4 c "Earth balance" buttery spread or sticks, softened

1/2 to 1 c liquid or dry sweetener (liquid sweeteners, like agave nectar or maple syrup will make it more like a glaze, drizzled on. Using dry sweetener, like Vegan cane sugar, Vegan dark brown sugar or Vegan maple sugar spreads more like a regular frosting).

1 - 4 t soy, almond OR rice milk, if frosting is too thick to spread

1 t vanilla

Place all ingredients in a small bowl and mix until smooth and creamy. Spread or drizzle over cooled cake.

Amy's Mexican Stew

Amy is always cooking with "Adzuki" beans, she loves them! We didn't know what an "Adzuki" bean was until we started eating Vegan. When beans and lentils become a large part of our protein, different varieties become very important! Top with slices of avocado, a dollop of Vegan sour cream, salsa or pico de Gallo. Serve with tortilla chips or Chili Cornbread on the side!

3 T olive oil

1/2 onion, finely chopped

1 bag of frozen butternut squash

1/2 bag frozen corn

1/2 bag frozen mixed bell peppers

2 - 32 oz tetra packs of low-sodium vegetable broth

1 jar of low sodium marinara (like Trader Joe's)

1/2 package meatless ground, crumbled

1 c cooked brown rice

3 c cooked "Adzuki" beans (or any choice of beans)

1 t crushed red pepper flakes (remember to ask for extra when ordering pizza!)

Fresh cracked black pepper and Mexican Seasoning to taste.

Saute olive oil, onions and meatless ground until onions are soft. Add all other ingredients and let simmer in a dutch oven or stock pot on top of the stove. The longer it simmers, the better it gets!

Bernie's Brown Buns

Bernie loves fresh hot bread and buns! He would watch and help his Grandma Stewart make fresh hot bread and buns on the family farm in Manitoba. He has many fond memories of the summers he spent there. Amy and I were also lucky enough to make buns with Grandma Stewart (Great-Grandma to Amy) in our kitchen in Alberta when Grandma came to visit.

Makes 12 - 16 buns (depending on the size you like)

4 - 5 c flour (we mix half unbleached and half whole wheat pastry flour)

2 pkgs dry yeast

1 cup soy, almond OR rice milk

3/4 c water

1/2 c canola oil

1/4 c Vegan cane sugar

If you have a food processor, use it!

Mix 2 c flour and yeast in a bowl or food processor.

In a microwaveable bowl, heat soy milk, water, oil and sugar. Heat until lukewarm, approx. 1 1/2 minutes in the microwave. Add all at once to flour mixture and beat until smooth. Mix in enough flour to make a soft dough (2-3 more cups). Mix well, then turn out onto a floured surface and let the dough rest under a bowl for approx. 10 minutes. Shape dough into 12-16 slightly flat balls and place on greased cookie sheet and let rise until doubled in size (20-30 minutes). Bake in a preheated 400 oven for 12-15 minutes(the last 3-5 minutes we spray them with oil).

"Cheezy" Scramble (or makes a Heavenly Hollandaise Sauce)

We talk about scrambles a lot. It is a great breakfast dish if you have a large group to feed! There are so many variations to this dish, try different ingredients and make it your own! Ours changes all the time depending on what we have in our Pink Vegan pantry or fridge! Extra firm tofu will give you the most "egg like" texture, just pat it dry with a paper towel and crumble. It will absorb all the wonderful spices and sauces you give it!

For the "cheezy" sauce (can be made into a Heavenly Hollandaise sauce, just add fresh squeezed lemon juice until you have the desired taste you are looking for):

1/2 c unbleached flour

1/2 c nutritional yeast

1 t garlic powder

2 c water

1 t yellow mustard

4 T "Earth Balance" buttery spread or sticks

1/2 - 1 fresh squeezed lemon juice (optional)

Mix the first three ingredients together in a sauce pan. Add water and mix thoroughly. On medium heat, stir until thick and bubbly. Remove from heat and add mustard and margarine. Set aside.

Stir fry:

2 T canola oil, or any other med-high heat oil (1 T for sauteing vegetables and 1 T for scrambling the tofu)

1/2 onion, finely chopped

1/2 green or red bell pepper, chopped

1 pkg extra firm tofu, drained and crumbled

1 t turmeric, adds flavor and yellow color (optional)

Fresh cracked black pepper to taste

In a frying pan or wok:

Saute onion and bell pepper in 1 T canola oil. When the onion and bell peppers are soft, move them to the sides of the pan and scramble your tofu in the middle. Add 1 T canola oil to the center of the pan and add your drained and crumbled tofu. Saute until the tofu becomes golden, mix the onion and bell peppers back in and keep sauteing. Add turmeric for color (optional)and pepper to taste.

Add the "cheezy" sauce and mix in to coat, stir until golden. Depending on how saucey you want it, you might have extra. Save the extra "cheezy" sauce for nachos.

Serve with a side of fried potatoes, Vegan bacon or sausage, toast, biscuits or Vegan English muffins and you will have a feast!

Makes 3 - 4 servings