EASY VEGAN GINGERBREAD COOKIES

Gingerbread Cookies

 

Holiday favorite cookies made vegan and better.

 

2 ¼ cups Brown Sugar

1 tablespoon Cinnamon

1 tablespoon Nutmeg

1 tablespoon Ginger

1 teaspoon Baking Soda

½ cup Soymilk

3 ½ cups Flour

½ cup (1 stick) Melted Vegan Butter or Oil

 

Preheat oven at 325° and spray cookie sheet with cooking spray.

Mix brown sugar, spices, and baking soda together.

Add flour and mix. Then add melted vegan butter or oil.

Mix until well blended and dough can be kneaded (add more flour if dough is too sticky).

Roll dough flat to about ¼” thickness and cut shapes. Or roll into balls and flatten balls with fork or spoon. Place shapes or balls on the cookie sheet about 2 inches apart.

Bake for 10-15 minutes.

Makes 30-40 cookies.

 

QUICK AND EASY VEGAN WHIPPED CREAM

QUICK AND EASY VEGAN WHIPPED CREAM

 

1 8 OUNCE CONTAINER VEGAN CREAM CHEESE

4 TABLESPOONS OF SUGAR

2 TEASPOONS OF VANILLA

Mix all together until smooth and creamy.

"EGG" NOG

VEGAN EGGNOG

PART ONE:

¾ CUP SILKEN TOFU DRAINED AND WELL BLENDED

2 TABLESPOONS EGG SUBSTITUTE POWDER

1 TABLESPOON CORNSTARCH

1/3 CUP CANE SUGAR

PINCH OF SALT

2-1/2 CUPS SOY MILK

2 TEASPOONS VANILLA

Mix tofu, egg substitute, cornstarch, sugar and salt with a whisk until well blended.  Whisk in milk and vanilla.  Heat over medium heat until boiling stirring often.  Reduce heat and cook 10 minutes stirring constantly until mixture coats a spoon.  Cover, remove from heat and place the pan in a pot of cold water.  When cool refrigerator at least 2 hours, but no longer than 24 hours. 

 

PART TWO:

1 cup soy vanilla yogurt   or vegan sour cream      

2 tablespoons of cane sugar

1 teaspoon vanilla

4 teaspoon nutmeg

Just before serving, blend all these ingredients together.  Mix into part one mixture. This will be a milk shake consistency.   Add ½ cup of rum if desired. (You can also use rum extract—2 tablespoons of rum extract added to 1/3 cup soymilk) Top with vegan whipped cream if desired.

QUICK AND EASY VEGAN WHIPPED CREAM

 

1 8 OUNCE CONTAINER VEGAN CREAM CHEESE

4 TABLESPOONS OF SUGAR

2 TEASPOONS OF VANILLA

Mix all together until smooth and creamy.

 

DOG TREATS--PEANUT BUTTER BARS

PEANUT BUTTER BARS DOG TREATS

 

5 CUPS OF FLOUR

½ TEASPOON OF BAKING SODA

½ CUP OF COOKING OIL (NOT PALM OIL)

¾ CUP PEANUT BUTTER

2 TEASPOONS VANILLA

1-1/4 CUP SOYMILK

½ CUP PUMPKIN

Preheat oven to 325°.  Spray cookie sheet with cooking spray.

Mix all ingredients into a large bowl until you get kneadable dough.  Take handfuls of dough and knead into balls.  Flatten each ball with hands or rolling pin until desired thickness.  Cut into irregular squares. Place each square on a cookie sheet about 2 inches apart.  Bake for 30 minutes until browned and hard on top.  Makes about 4 dozen.  Keep in refrigerator.

DOG TREATS--PUFF BALLS

PUFF BALL DOG TREATS

 

2 CUPS FLOUR

1 CUP SOYMILK

2 TEASPOONS BAKING POWDER

¼ CUP VEGAN PARMESAN CHEESE (GOVEGGIE® PURPLE PACKAGE)

¾ CUP PEANUT BUTTER

Preheat oven to 325°.  Spray a cookie sheet with cooking spray.

Mix all ingredients in a bowl until dough is kneadable. (not sticky).  Take about 2 tablespoons of dough and roll into balls with your hands.  Place each ball on cookie sheet.  Bake about 30 minutes until hard. Makes about 3 dozen treats.

OLD FASHIONED POTATO PANCAKES

OLD FASHIONED POTATO PANCAKES

 

1-1/2 POUNDS OF POTATOES PEELED

1 PACKAGE (1 CUP) SILKEN TOFU DRAINED AND BLENDED UNTIL SMOOTH

1/3 CUP FINELY CHOPPED ONION (IF DESIRED)

¼ CUP FLOUR

1 TEASPOON SALT

 

Blend all ingredients in a food processor. Heat a skillet or electric frypan until drops of water sizzle. Spray with cooking spray.  Use about ¼ cup mixture per pancake.  Cook until set around edges then flip with pancake turner and cook until done—flattening with turner as they cook.  Takes about 2 minutes for each side.  Continue to spray pan as needed.  Keep pancakes warm while you cook the others.  Serve with Earth Balance® buttery spread and pancake syrup or applesauce as desired. 

STUFFED SHELLS

STUFFED SHELLS

Quick and simple to make.

1 BOX JUMBO SHELLS COOKED AL DENTE. Add a little olive oil to water to keep shells from sticking together.  Drain and cool.

1 jar vegan pasta sauce 25 ounce (Muir Glen® or Field Day® have vegan varieties)

1 recipe Ricotta (see below)

1 cup of chopped spinach

¼ cup GoVeggie® vegan parmesan cheese (purple package)

1 teaspoon basil

1 teaspoon oregano

1 teaspoon salt

1 teaspoon pepper

Vegan mozzarella shreds (GoVeggie® purple package, Follow Your Heart®, Daiya®)

Preheat oven to 350°. Spray a large baking pan with cooking spray. Spread a light layer of pasta sauce on the pan.

Mix ricotta with spinach, parmesan, and spices.  Spoon into each shell, placing each shell on the cooking pan when filled.  Top with remaining pasta sauce and shredded cheese.  Bake 45 minutes, until hot and bubbly. 

 

VEGAN “RICOTTA”

 

Vegan ricotta is hard to find, but you can easily make your own.  This is great to use in lasagna, manicotti, and on pizzas.

4 cups soy milk (I use Silk® as it is GMO free)

8 ounce   container  GoVeggie®  Vegan cream cheese (purple package)

1 teaspoon salt

3 tablespoons white vinegar

Pour the milk into a pot and whisk the cream cheese in until the mixture is smooth.  Stir in the salt.  Bring the mixture, using medium heat, to a full boil, stirring often.  Turn off the heat and stir in vinegar.  Let this sit for several minutes.  The mixture will separate into thick parts and milky parts. Meanwhile, set a large fine sieve over a deep bowl. 

When the mixture has separated enough, pour it into the sieve and allow it to drain in the bowl at room temperature for about a half hour.  The longer you let it drain, the thicker the ricotta.  When done, transfer the ricotta into a bowl and put into the refrigerator.  It will keep for about 5 days.  You can save the liquid “whey” and use it in other recipes.

You can add chopped cooked spinach, basil, parsley and vegan parmesan cheese to the ricotta to use in lasagna or manicotti.

 Vegan easy, vegan better.

SHORTBREAD COOKIES

VEGAN SHORTBREAD COOKIES

2 CUPS FLOUR

1-3/4 CUP CANE SUGAR (OR USE ¾ CUP STEVIA AND 1 CUP CANE SUGAR)

¾ CUP (1-1/2 STICKS) EARTH BALANCE ® BUTTERY SPREAD

1 CUP SOYMILK

 

Preheat oven to 350°.  Spray cookie sheet with cooking spray.

Mix all ingredients in a bowl.  Take about a 2 tablespoons of dough and roll into balls.  Place each ball on the prepared cookie sheet about 2 inches apart.  Bake for about 20-25 minutes until golden brown.  Let cool a few minutes before removing from cookie sheet.  Makes about 2 dozen cookies.

CHOCOLATE CHIP COOKIES

CHOCOLATE CHIP COOKIES

2-1/2 CUPS FLOUR

1 CUP ORGANIC BROWN SUGAR

1 CUP CANE SUGAR (USE ORGANIC OR FLORIDA CRYSTALS IS ALSO VEGAN) OR YOU CAN USE ½ CUP STEVIA AND ½ SUGAR.

1 TEASPOON VANILLA

1 TEASPPON BAKING SODA

½ CUP (1 STICK) MELTED EARTH BALANCE® BUTTERY STICKS

¾ CUP SOYMILK OR VEGAN MILK

1 BAG ENJOY LIFE® VEGAN CHOCOLATE CHIPS

 PREHEAT OVEN TO 375°

Mix dry ingredients together in a bowl.  Add remaining ingredients, mix until well blended.  Spray a cooking sheet with cooking spray (like Pam®).  Place tablespoons of batter on cookie sheet about 2 inches apart. Bake 10-15 minutes until golden brown. Let cool a few minutes before removing from cookie sheet.  Makes about 3 dozen cookies.

VEGAN MOUSSAKA

MOUSSAKA

12 ounce package LightLife®  Smart Ground

2 boxes Dominex® Eggplant placed on cookie sheet and   baked at 350° for 15 minutes or until golden or 1 eggplant cut into ¼ slices cooked until tender either in oven or in water.

¼ cup flour

½ teaspoon salt

½ teaspoon pepper

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

3 cups soy milk

½ of an 8 ounce package GoVeggie®  or Toffuti® vegan cream cheese

1 15 ounce can tomato sauce or pasta sauce

½ silken tofu blended well

Preheat oven to 350°.  Coat a 3 quart casserole with cooking spray.

In a saucepan, mix flour, salt, pepper, cinnamon, nutmeg and soy milk.  Heat to boiling, stirring constantly.  Boil for 1 minute, remove from heat, stir in vegan cream cheese until melted and mixed well. Place half of the eggplant slices in the casserole. Layer smart ground and tomato sauce. Pour 1-1/2 cups of the white sauce over this. Top with remaining eggplant slices.  Mix silken tofu into remaining white sauce.  Pour over the top of the casserole.  Bake 1 hour until firm. Let sit for about 10 minutes before slicing.

THANKSGIVING---AU GRATIN POTATOES

AU GRATIN POTATOES

 

4 tablespoons Earth Balance® buttery spread

1/3 cup finely chopped onion

3 tablespoons flour

1 teaspoon salt

¼ teaspoon pepper

2-1/2 cups soy milk

6 medium peeled potatoes thinly sliced (if you prefer, you can leave peels on)

1package Daiya® vegan cheddar cheese square cut into cubes

 

Preheat oven to 350°.  Coat a 2 quart casserole pan with cooking spray.

Melt buttery spread over medium heat.  Add onion and cook for 2minutes stirring occasionally.  Stir in flour, salt and pepper.  Cook, stirring constantly until thick and bubbly.  Stir in soy milk. Heat to boiling stirring constantly for about one minute.  Add vegan cheese and stir until melted.  Remove sauce from heat.

Spread potato slices into casserole pan.  Pour sauce over potatoes.  Bake for about 1 hour and 10 minutes or until potatoes are tender.

STUFFED GREEN PEPPERS

STUFFED  PEPPERS

 

2 tablespoons olive oil

1 cup onion finely chopped

1 cup of green pepper finely chopped

1 8 ounce can crushed pineapple (without sugar added)

1 12 ounce package LifeLight® ground soy

1 15 ounce can organic lentils

1 14 ounce can organic tomato sauce such as Muir Glen® or Field Day®

¼ cup organic soy sauce

¼ cup packed organic brown sugar

1 tablespoon vinegar

1 cup cooked rice

10 large whole peppers—tops and inside seeds removed

GoVeggie® vegan cheese

Preheat oven to 350°.  Place peppers on a cookie sheet

In a large pot, sauté onions and green pepper in olive oil until tender.  Add all other ingredients (except whole peppers and cheese) and simmer for about 15 minutes until heated through. Fill each pepper up with this mixture.  Top with cheese if desired. Bake for 40 minutes until pepper shells are tender.

Hearty "Chicken" noodle soup

“CHICKEN” NOODLE SOUP

 

This is the traditional soup made better—made vegan. Very simple Very delicious especially on a cold winter day.

 

6 cups water

6 vegan bouillon cubes

1 package vegan rice noodles (cooked per instructions)

2 package frozen organic mixed vegetables 12 ounces each

2 packages Gardein® Teriyaki Chicken strips cut into cubes.  (Save the sauce for another recipe)

½ cup shredded carrots

1 tablespoon dried basil

½ tablespoon dried oregano

Salt

Pepper

Pour water in a large pot.  Add bouillon cubes.  Bring to a boil and then add everything else.  Simmer for about 45 minutes stirring occasionally.  Salt and Pepper to taste.

FRIED "CHICKEN" STRIPS

FRIED “CHICKEN” STRIPS

 

This recipe was adapted from a Peta recipe.

1 teaspoon salt

1 teaspoon ground basil (optional)

1 teaspoon ground oregano (optional)

1 teaspoon ground pepper

2 cups flour

4 tablespoons nutritional yeast

3 tablespoons Annie’s ® or Full Circle® Goddess salad dressing

½ cup water

2 tablespoons baking powder

1 package Gardein® Teriyaki chicken strips.  Save the Teriyaki sauce for another recipe.

3-1/2 cups vegetable oil

Mix salt, basil, oregano, pepper, flour and yeast together in a bowl.  In a separate bowl, mix salad dressing with water until smooth. Add 1/3 cup of the flour mixture to the salad dressing mixture and blend until smooth.  Add the baking flour to the remaining flour mixture and mix well. Dip chicken strips one at a time into the salad dressing mixture to coat well, then roll in the flour mixture to the desired amount of crust forms.  Fry in hot oil until golden brown.  Makes 4 servings.

Caramel Apples

Vegan Carmel Apples

2 cups Organic Brown Sugar

¾ cup Maple Syrup

2 packages Go Veggie!® Cream Cheese

½ cup Earth Balance® vegan butter

Apples

 

Soften the cream cheese with electric mixer or blend in food processor until smooth.

Cut the vegan butter into slices.

Put all the softened cream cheese, sliced butter, maple syrup, and brown sugar in a pot and heat at medium heat and stir frequently.

Continue stirring for about 30 to 40 minutes until a small amount of the mixture dropped into cold water keeps shape or until a candy thermometer has a temperature of 245°.

Turn off heat and let the caramel cool for a few minutes (caramel will be very hot).

Put apples on skewers (or forks) and then dip the apples into the caramel, covering the apple with caramel. Set aside on wax paper and refrigerate or enjoy right away.

Put leftover caramel into a container and refrigerate to use as a caramel dip or topping later.

THANKSGIVING GREEN BEAN CASSEROLE

GREEN BEAN CASSEROLE

 

A holiday favorite made better—made vegan.

 

2 8 ounce containers vegan cream cheese GoVeggie® or Tofutti®

½ cup soy milk or other milk alternative

½ teaspoon pepper

2 packages 10 ounces each frozen green beans or fresh beans

1 12 ounce package sliced mushrooms

1 tablespoon EarthBalance® buttery squares

1 can French Fried onions (optional)

Preheat oven to 350°

In a food processor, mix cream cheese with milk until smooth.  Add pepper and mix.  Place beans in a casserole pan. Top with cream cheese mixture.  Cook mushrooms in the buttery square.  Drain and place on top of casserole.  If desired top with French Fried onions. Bake for 20 minutes until green beans are tender and casserole is golden brown.

Thanksgiving

THANKSGIVING DRESSING WITH “TURKEY” AND CRANBERRY SAUCE

This will satisfy the turkey and dressing tradition cravers and it is quick to make, allowing the cook more time to spend with the family on the holidays.  Holidays should be about family. This is for a family of 6.  For a large family gathering, double or triple the recipe.

3 cups water

3 vegan bouillon cubes such as Celifibr®

2/3 cup Earth Balance® buttery squares

2 bags 10 ounces each Arrowhead Mills® stuffing mix

2 packages Gardein® turkey cutlets. You will not need the sauce that comes with these, but you can save it for another day.

Sauce recipe below.

Preheat oven to 350°

Heat water, bouillon cubes, and buttery squares to a boil, stirring to melt cubes and buttery squares. Add stuffing mix and mix well. Place in a casserole dish.

Place turkey cutlets on a cookie sheet.  Bake in oven for about 5 minutes until slightly cooked through.

Place turkey cutlets on top of stuffing mix. Spoon sauce overall.  Cover with foil. Bake in oven for 20-25 minutes.

Cranberry Sauce:

10 ounce package frozen cranberries or fresh

8 ounce bottle Annie’s® Goddess dressing

In a food processor, mix cranberries and dressing until smooth and creamy.



I put leftovers on Rudi’s® buns for traditional after Thanksgiving sandwiches.

  

Apple and Sausages Over Barley

APPLE AND SAUSAGES OVER BARLEY

Really quick and easy fall harvest dinner.

4 Cups cooked barley

1 package LifeLite° vegan hot dogs or Tofurky° vegan sausage cut into small chunks

12 medium apples cut into wedges—use organic

2 cups shredded cabbage

2 cups shredded carrots

1 cup organic apple juice

1 cup water

½ cup brown sugar Wholesome® or another organic brand

Heat all ingredients except barley in a large pan until cabbage and carrots are tender.  Serve over barley.

Pot Pies

POT PIES

Comfort food like Mom used to make with a creamy filling and flaky crust.

This recipe will make 10 individual pot pies or 2 big 9” pies.

Crust

4-1/2 cups flour (your choice)

2 teaspoons salt

1-1/3 cups Earth Balance® Buttery Sticks

½ to 1 cup cold water

Blend flour and salt in a food processer.  Cut buttery sticks into thin slices and add slowly to the flour mixture.  Mix until mixture forms coarse crumbs.  Add water a tablespoon at a time until mixture leaves the side of the processor bowl.  Scoop mixture unto wax paper.  Gently knead to make sure it is completely mixed.  Cut in halves.  Roll first half into 10 six inch circles for individual pot pies or two 10” circles for large pies.  Place each circle in a tart pan or pie pan sprayed with Pam® cooking spray.  Roll the remaining dough into 10 five inch circles or 2 nine inch circles. Place each circle on wax paper for now.  These will be used to top the pies.

Preheat oven to 350°

Filling

2/3 cup Earth Balance® vegan Buttery Sticks

2/3 cup flour (your choice)

1/ 2 chopped onion

1 tsp salt

1 tsp pepper

2-1/2 cups water

2 vegan bouillon cubes such as Celifibr®

1-1/3 cups soy milk (or another milk alternative)

2 tablespoons Annie’s® Worcestershire sauce
 2 10 ounce packages frozen mixed vegetables.  I use organic.  If you prefer to use fresh vegetables, be sure to chop them and blanch them before adding to this recipe.

Optional: 2 packages Gardein® teriyaki chicken strips cut into cubes.  You will not need the sauce, so save that for another recipe.  If these are too frozen to cut, microwave on a plate for a minute to soften.

Melt butter. Add flour, onion, salt and Pepper.  Cook stirring constantly until mixture is bubbly.  Stir in water, bouillon, milk and sauce.  Heat to boiling. Reduce heat. Add vegetables and “chicken” cubes.  Cook until heated through.

Fill each tart or pie with filling until almost to top.  Top each pie with the pie top.  Flute around edges.  Poke a fork in the center of each pie. Place each pie on a cookie sheet. Bake in oven for 35 minutes until crust is golden brown.  Let pie cool for about 5 minutes before serving as filling will be very hot.

Chocolate Truffles

Vegan Chocolate Truffles

Makes 20 to 30 Truffles

Truffle Filling:

1 package (8oz) Go Veggie!® Cream Cheese

3 cups Florida Crystals® Cane Sugar (or 1 ½ cups Cane Sugar and 1 ½ cups Stevia)

2 teaspoons Vanilla

Half a package of Enjoy Life® Dark Chocolate Morsels

Chocolate Shell:

Half a bag of Enjoy Life® Semi-Sweet Chocolate Mega Chunks

5 teaspoons Canola Oil

 

Make the filling first, then the next day make chocolate shell to finish the truffles.

Filling:

Put cream cheese in a bowl and beat with an electric mixer on medium speed until smooth.

Add sugar and continue with the electric mixer until the sugar and cream cheese are well blended together.

Pour the chocolate morsels into a microwave safe bowl and put in the microwave for 1 to 2 minutes (or until the chocolate is melted).

Add the vanilla and melted chocolate to the cream cheese and sugar mixture and use the electric mixer to blend all the ingredients together.

Refrigerate the truffle filling for 8 to 12 hours.

Before you make the chocolate shell, take truffle filling out of refrigerator and lay out cupcake sheets for the chocolate shell dipped truffles.

Chocolate Shell:

Put chocolate chunks and canola oil in a microwave safe bowl.

Stir and put in microwave for 1-2 to minutes (or until the chocolate is melted) to make the chocolate shell sauce.

Remove the chocolate shell sauce from the microwave. Take about a teaspoon size ball (or desired size) of the truffle filling and dip into chocolate shell sauce.

Coat the truffle filling ball with the chocolate shell sauce and then place in a cupcake sheet for the shell to harden.

Repeat dipping truffle filling balls into the chocolate shell sauce until all of the truffle filling is gone. Move fast the chocolate shell will harden within half an hour.

Chill for 1 to 2 hours to completely harden the chocolate shells and then enjoy the Truffles.

BOUNTIFUL HARVEST

“BEEF” STEW

1 MEDIUM ONION PEELED AND DICED

1 12 OUNCE BAG BABY CARROTS

1 CAN 15 OZ DICED TOMATOES (OR 6 WHOLE TOMATOES PEELED AND DICED)

1 CAN 8 OUNCE TOMATO SAUCE

1 VEGGIE BOULLION CUBES SUCH AS CELIFIBR

1-1/2 POUNDS SMALL RED POTATOES CUT INTO QUARTERS

1/3 CUP FLOUR OR CORNSTARCH

1 TABLESPOON ANNIE’S® ORGANIC WORCESTERSHIRE SAUCE

1 TSP SALT

1 TSP FLORIDA CRYSTALS® OR AN ORGANIC SUGAR

¼ TPS PEPPER

1 TSP DRIED BASIL

1 TSP DRIED ORGANO

2 CUPS MUSHROOMS

2 PACKAGES GARDEIN® BEEFLESS TIPS

HEAT OVEN TO 350°.   Mix cornstarch with tomato sauce until well blended. In a 4 quart oven safe Dutch oven, mix all ingredients except beefless tips. Add the cornstarch tomato sauce mixture and blend well.  Bake in oven for 45 minutes until potatoes and carrots are tender.  Add beefless tips and return to oven.  Bake for another 15-20 minutes until beefless tips are heated through.

TOMATO BASIL SOUP

A delicious fresh soup.

2 tablespoons vegetable or olive oil

1 medium carrot finely chopped

1 medium onion finely chopped

1 large green pepper diced

6 large tomatoes diced

Pinch of salt

Pinch of pepper

1 8 ounce can tomato sauce

2 teaspoons dried basil

½ teaspoon Florida Crystals® or organic sugar

In a 4 quart sauce pan, heat oil.  Sauté carrot, onion and green pepper until tender.  Add remaining ingredients.  Cook over medium heat about 15 minutes until heated through.

I like to add a cup of precooked pasta to this soup.  Be sure to cook the pasta to the point just before al dente as it will continue to cook and expand in the soup. Top with Go Veggie!® Vegan Parmesan if desired. (Shown in picture).

PIZZA PARTY

THREE CHEESE PIZZA

1 pizza crust

I like to use the Rustic® organic pizza crust for ease and quickness.  I do have a pizza dough recipe at the end if you prefer to make your own.

1 can 15 oz. Muir Glen® pizza sauce

Ricotta cheese (recipe is on an earlier blog)

1 bag 8 oz. Go-Veggie® mozzarella cheese (purple packaging)

Go-Veggie® parmesan cheese (purple container)

1 green pepper chopped

1 container grape tomatoes sliced in half

Preheat oven to 350°.  Spray a pizza pan with Pam° spray.  Lay pizza crust on pan.  Spread ricotta over the crust until covered. Spread pizza sauce over the ricotta.  Top with pepper, tomatoes, and cheese.  Bake in oven for 20 minutes until bubbly hot.  Let stand a few minutes before slicing.

The great thing about pizzas is you can top them with almost anything.  If you want to add pepperoni, Light Life® makes a nice vegan style.  Onions or mushrooms are also nice to add.

Vegetable Pizza

1 Pizza crust---again you can make your own or Rustic® organic is vegan.

2 sweet potatoes—thinly sliced

Olive oil

Ground oregano

Parsley flakes

Basil

1 cup cauliflower florets blanched until slightly tender

1 cup green pepper chopped

1 cup diced tomatoes

1 zucchini diced

½ 15 oz. can Muir Glen® pizza sauce

1 15 oz. package Go Veggie® Mozzarella cheese (purple package) optional

Preheat oven to 350®.  Spray a cookie sheet with Pam® cooking spray.  Lay sweet potato slices on cookie sheet.  Brush with olive oil, sprinkle with basil, parsley, and oregano.  Bake in oven for 20 minutes until tender.  Spread pizza sauce over crust.  Top with all the vegetables including sweet potato slices.  If desired top with veggie cheese.  Bake for about 30 minutes until hot. 

I find it’s quicker and easier to use the Rustic® crust, but every now and then I like to make my own:

Pizza Crust

2-/2 to 3 cups flour (your choice)

1 tablespoon organic or Florida Crystals® sugar (most other sugars are not vegan)

1 teaspoon salt

1 package dry yeast

3 tablespoons oil

1 cup very warm water

Mix 1 cup of the flour, salt, sugar and yeast in a large bowl.  Add oil and water and beat at medium speed for about 3 minutes, scraping bowl frequently.  Stir in additional flour as need until dough is soft and leaves the side of the bowl.  Place dough on lightly floured surface.  Knead 5 to 8 minutes.  Wrap in plastic wrap and let rest for 30 minutes.  Roll out to fit a pizza pan. Partially bake at 350® before adding toppings.   

Waffles

WAFFLES or PANCAKES

1/2 cup blended silken tofu (I blend it in a food processor)

2 cups flour (your choice)

1 tablespoon Florida Crystals® or organic sugar

4 teaspoons baking powder

¼ teaspoon salt

1 ¾ cup soy milk

½ cup vegetable oil or Earth Balance® buttery spread melted.

Mix all ingredients until well blended.  Add more soymilk if too thick or stiff.  Heat waffle iron or pancake griddle.  Spray with coating such as Pam®.  Use about ¼ cup batter for each pancake or waffle. If making pancakes, flip when pancake is bubbly in center or dry around edges.  Top with Earth Balance® and pure maple syrup.

You can also top with fruit.

For a different dinner meal—top with “chicken” piccata for a “chicken and waffle” recipe.

Creamy Chicken Piccata

CREAMY CHICKEN PICCATA

2 packages Gardein®  Chick’n Teriyaki strips

½ cup Earth Balance® buttery spread

8 ounce package vegan cream cheese-  Daiya®, Follow Your Heart®, or GoVeggie®

¼ cup lemon juice

¾ cup Vegan parmesan Cheese---GoVeggie®  purple package

½ tsp salt

Pinch of pepper

1 cup of peas—frozen or cooked fresh

2- 12 ounce boxes penne pasta

Cook pasta according to package directions.  Add 2 tablespoons of EarthBalance® and mix well.  Keep warm until ready to serve.  The EarthBalance® will keep the pasta from sticking together.

Place Gardein® strips on a microwave safe plate.  Defrost for about a minute.  Cut into chunks.  You can save the Teriyaki sauce for another recipe.  Heat butter, lemon juice and cream cheese in a skillet over medium heat, stirring well to blend smooth.  When mixture starts to bubble, reduce heat and add chicken and peas.  Heat about 6 minutes, until cooked through.  Remove from heat.  Stir in salt, pepper, and vegan Parmesan cheese.  Serve over penne pasta.

Variations—add one bunch of cooked, chopped asparagus in place of the peas.

This recipe is lower in cholesterol than traditional Alfredo sauce.

Healthier and better.

Variations:

Serve over waffles instead of penne pasta, for a “chicken” and waffles dish.
Serve over spaghetti instead penne pasta (as in the picture above).