Faith, Hope and VeggiesI can do everything through him who gives me strength – Philippians 4:13

Balsamic Vinaigrette

1/4 cup balsamic vinegar

1 TBSP dijon mustard

1 TBSP agave nectar or honey

1/4 tsp salt

pepper to taste

Combine all the ingredients in a small bowl and whisk until well combined.

Collard Green Salad

1 bunch of collards rinsed

2 large carrots grated

1 bell pepper (any color) thinly sliced

Dressing:

1/4 cup apple cider vinegar

2 TBSP canola oil or olive oil

1 TBSP dijon mustard

1 TBSP agave or honey

1/4 tsp salt

pepper to taste

1/2 tsp celery seed (optional, it give it more of a slaw flavor)

Cut the stems out of the collards and thinly slice them.  Put them in a large bowl with the carrot and pepper.  In a small bowl combine the remaining ingredients for the salad dressing and whisk until they are well combined.  Add the dressing to the greens and toss.  Cover the salad and put it in the fridge for at least 2 hours.

Fruit Pizza

1/2 recipe for Grandma’s Sugar Cookies well chilled  (the other 1/2 can be frozen)

1 container of vegan cream cheese at room temperature or 1 recipe for frosting (on link above)

1/4 Cup of powdered sugar, if using cream cheese

3 cups of sliced fruit:  Strawberries, blueberries, kiwi, bananas

Preheat the oven to 400.  Roll out the sugar cookie dough to about a 1/2 inch thick.  You can make it round or rectangle depending on the shape of your baking pan.  Line your baking pan with parchment or use a silpat.  Bake the cookie for 12 minutes until the edges begin to brown.  Keep the cookie on the pan for at least 1o minutes to harden enough to move to a cooling rack or you can leave it on the pan.   Let the cookie cool completely.  If you are using cream cheese mix it with the powdered sugar.   Frost the cookie with cream cheese mixture or the frosting.  Top with the fruit and chill for at least 30 minutes.  Slice and serve.

Mushroom Bourguignon

serves 4-6

4 TBSP Olive Oil

4 large portabello mushrooms wiped clean and stems removed

1 lb white mushrooms wiped clean

2 medium onions cut in half then sliced

4 large carrots sliced in 1/4 inch pieces

3 cloves of garlic minced

2 Cups red wine

2 cups vegetable broth

2 TBSP tomato paste

2 tsp dried thyme

salt and pepper to taste

2 TBSP Earth Balance

2 TBSP flour

Slice the portobellos in half and then cut into 1/2 inch thick slices.  Quarter the white mushrooms.  Heat 1 TBSP of the olive oil in a large skillet over medium heat and add half the mushrooms.  Cook until the begin to brown and remove from the pan.  Add another TBSP of olive oil and cook the remaining mushrooms then remove from the pan.  Add the last 2 TBSP of olive oil to the pan and then put in the onions and carrots.  Cook  on medium heat for about 10 minutes.  Add in the garlic and cook for 1 more minute.  Add in the wine and let simmer for 5 minutes.  Add in the broth, tomato paste and thyme.  Simmer for 10 minutes.  In a small bowl mash together the butter and the flour until it is completely combined.  Add it into the sauce to thicken it.  Let it the bourguignon cook another 5 minutes.  Season with salt and pepper to taste.

Cinnamon Cookies

1 box of puff pastry thawed  (I know Pepperridge Farm brand is vegan)

4 TBSP Earth Balance melted

4 TBSP sugar

4 tsp cinnamon

Preheat the oven to 400.  Cover a baking sheet in parchment or a silpat.  Place 1 sheet of pastry on a well floured surface.  Sprinkle is with a little four to prevent sticking and roll it out a little bit.  You want to make it about 2 inches longer.  Brush it with 2 TBSP of the Earth Balance.  Sprinkle the pastry with half of the sugar and half of the cinnamon in an even layer.  Roll up the dough starting on one of the shorter ends.  Roll it to about the middle and then roll up the other side of the pastry until it meets in the middle.  Slice the pastry into 1/2 inch slices and place on the baking sheet about 3 inches apart.  Make sure the cookies stay rolled up tight.   Bake for 10 minutes until they cookies are puffed and nicely browned.  Let the cookies cool on a rack.

Repeat with the other sheet of pastry.

Polenta Bake

Serves 4

1 tube of pre-cooked polenta

1 jar of pasta sauce

1 cup soy ground beef style crumbles, TVP or diced veggie sausage (optional)

2 cups diced veggies such as spinach, zucchini, tomatoes, peppers or olives (optional)

1 cup vegan mozzarella cheese

Preheat the oven to 375.  Slice the polenta into 1/4 inch rounds and line the bottom of a small baking dish with them.  In a small sauce pan over medium heat combine the sauce, crumbles and veggies.  Once it is heated through top the polenta with the sauce and the cheese.  Bake for 20-25 minutes until the cheese is melted and the sauce is bubbly.  Let cool for at least 5 minutes before serving.

Peanut Butter Oatmeal

Makes 1 serving

1 Cup of water

1/2 cup of old fashioned oats

1 heaping TBSP of peanut butter (you could use any nut butter)

1 TBSP Agave nectar or sweetener of your choice

1/2 tsp cinnamon

a few splashes of non dairy milk (optional)

1/2 banana sliced

Bring the water to a boil in a small sauce pan.  Add in the oats and cook for about 10 minutes until the oats are soft and creamy.  Stir in the peanut butter, agave, cinnamon and milk.  Put into a bowl and top with the bananas.

Chili Cheese Dip

1 can vegan chili (Amy’s makes really good ones)

1 container vegan cream cheese

Heat the chili and cream cheese together over medium heat.  Stir until the cream cheese is all melted and mixed with the chili.  Serve warm with tortilla chips.

Curry Tempeh Salad

2 packages tempeh

3 stalks of celery chopped

2 carrots shredded

1/4 cup raisins

1 medium apple cut into 1/2 inch cubes

3/4 cup reduced fat veganaise (or any vegan mayo)

2 TBSP curry powder

2 TBSP apple cider vinegar

1 tsp salt

pepper to taste

Fill a medium pot half full of water and bring to a boil.  Put in the tempeh and boil for 10 minutes then remove it from the pot.  Let the tempeh cool while you chop all the veggies.  When the tempeh is cool enough to handle cut it into 1/2 inch cubes.  Combine the celery, carrot, raisins, apple and cooled tempeh in a large bowl.  In a small bowl combine the mayo, curry powder, apple cider vinegar, salt and pepper.  Whisk it until it is well combined.  Add the dressing to the tempeh mixture and mix well.  Chill for at least 1 hour.