Vegan Greek Mini Quiches

You Will Need > For the Vegetables:

• 8 Large Mushrooms (Use button or crimini. Diced)
• 1 Large Yellow Onion (Diced)
• 1 Cup Fresh Spinach (Thawed frozen works, too)
• 12 Pitted Kalamata Olives (Minced)
• 3 Cloves Garlic (Minced)
• 3 Roma Tomatoes (Diced fine)
• 1 1/2 Tbs. Non-Dairy or Soy “Butter” (Olive oil works fine too!)

For The Quiche:

• 1 Block Extra Firm Tofu (Crumbled)
• 3 Tbs. Dry Ener-G Egg Replacement
• 1 Cup Unsweetend Soy Milk (Maybe a little more)
• 1 Tbs. Garlic Powder
• 2 Heaping Tsp. Nutritional Yeast
• Salt and Pepper to taste

For the Crust:

• 1/2 Package Your Favorite Vegan Filo Dough

Directions:

1. After all of the vegetables are cut/minced, begin to saute on high mushroom, garlic and onion in “butter” (or olive oil). Continue to cook until the mushrooms just become soft. Add spinach and turn down heat to medium high. After a few minutes, add the diced kalamata olives (with some juice!) and cook for 5 minutes.
2. Take pan off heat and add tomatoes. We are going for chunks of tomato, not tomato sauce. Let the warm vegetables cook them a little. Set mix aside.



3. Let’s get the quiche part done! Crumble the tofu VERY finely. Mix in all other ingredients. If the mix is to dry (still crumbly) add more soy milk. Don’t Make it to runny though! Fold in vegetable mix.
4. Roll out the Filo Dough. You want about 3 Layers. Depending on how big your cupcake pan is (I use a mini cupcake pan) cut out much larger circles and place inside. For the mini cupcake pans, you will need about 1 Tablespoon of batter. For larger, it will very. Bake at 375 degrees for 18-22 minutes or until crust is golden brown and quiches have darkened in color. Serve immediately.

Suggestion: If you want to make a larger quiche, no problem. Just add
a little less soy milk and bake for 10 minutes more or until a
toothpick in center comes out more or less clean.

Serving Suggestion: When making up the batter, leave out the Ener-G
Egg Replacement and use mix as a dip! It’s delicious with fresh
vegetables or warm pita wedges. And if you want to be naughty, a few
baked potato chips are great as well.

Silky Vegan Mousse in Chocolate Cups

Yummy, tasty, light and fluffy vegan chocolate mousse in sweet, thin chocolate cups. A perfect desert for after a light meal or for the crazy chocola-holics (like moi!).

You will need:

• 1 Package Unwhipped Vegan Whip Cream (Whipped.)
• 1 Package Nasoya Dark Chocolate Silkin Tofu
• 1 Tsp Powdered Beet Sugar (Or your favorite natural sweetener.)
• 1/8 Tsp Almond Extract
• 2 Strawberries (For garnish. You could use any berry for this, really.)

For the Cups:

• 6 Cupcake Papers
• 1 1/2 Your favorite Vegan Chocolate Chips (Melted)

Directions :

1. First step is to whip the cream according to the directions on the back of the package. Put aside about 1/4 of it (for garnish). Carefully fold in the chocolate tofu in to the rest of it. Blend well. Mix in the extract and sugar.
2. To make the chocolate cups, all you need is patience and pastry brush. Take your favorite vegan chocolate, microwave it for 1 minute (or until melted) and then brush it on the inside of the cupcake papers. You want it thick enough so that you can’t see light through it, but thin enough so that you aren’t just eating a big chunk of of chocolate (not that there is anything wrong with that, but these are meant to be thin!). Freeze for 5 minutes, and carefully remove the papers. If it breaks on you, don’t cry! Do one of three things; 1. Break up the chocolate all the way and use as a garnish. 2. Remelt it and start again. Or; 3. EAT IT! (I’m always in favor of the latter option.)
3. Spoon the mousse into the chocolate cups and dollop the rest of the whipped cream on them. Garnish with strawberries, powdered beet sugar and pieces of frustrating, broken chocolate cups.

ReciTip: To Getting it Right: SERVE IMMEDIATELY! If you let this mousse sit around to long, it will get watery. Even if you put it in to chill, it will still liquefy. So make cups up in advance (up to 2 days), then just after dinner, excuse yourself from the table and whip up the mousse. It doesn’t take to long, the cups are the hardest part.

Sauteed & Buttery Vegan Quinoa with Okra

A perfect side dish for any meal. In addition to being delicious, Quinoa is a bit of a super food. High in protein, fiber and vitamins and minerals necessary to a healthy, balanced vegan diet. A good source of magnesium, Vitamin B6, Vitamin E, phosphorus, iron, copper, zinc, and manganese, you would never know with how tasty this stuff is. Sauteed in “butter” with peas, carrots and okra, you will love this delicious and nutritious side dish.

You Will Need:

• 1 1/2 Cups Fully cooked Quinoa
• 1 Cup Frozen or Fresh Okra
• 1 Cup Frozen mixed Peas and Carrots
• 1 Medium Onion (Diced)
• 1 Tbs. Vegetable Bouillon Paste
• 1 Tbs. Dried (fresh works great, too!) Parsley
• 1 Tsp Soy or Non-Dairy Butter (olive oil works well, too.)
• 1/3 Tsp. Fresh Cracked Pepper
• Salt to taste.

Directions :

1. In a heated pan with butter, saute onions until translucent. Add about a teaspoon of water and mix in the vegetable bouillon paste. Continue to cook.
2. Add the Okra. If it’s fresh, cook for a few minutes before continuing. Add the peas and carrots and cook until all the vegetables are starting to soften.



3. Add the Quinoa, pepper, parsley and salt (if desired) and cook for only a minute. You don’t want to over cook the Quinoa, you’ll just have mush. Serve with a tossed green salad and your favorite vegan burger!

Scrumptious Vegan Orange Cranberry Christmas Cookies

‘Tis the season to be baking! And these vegan Christmas cookies are proof that vegans do to have taste buds. With their orange vegan glaze, these cookies are so good that even my boss, a vegan skeptic, asked for the recipe! Enjoy!

• Makes: 24 large cookies-48 bite sized cookies.
• Time Needed: 1 hour

You Will Need

For the Cookies:

• 2 1/4 Cups Flour
• 1 Cup Beet Sugar (or your favorite natural sweetener- try evaporated
  cane juice!)
• 1/2 Cup Brown Sugar (Just mix molasses with Beet sugar!)
• 1 Cup Soft Soy Butter (or non-dairy margarine.)
• 1 Flax “Egg” or Ener-G Egg Replacer “Egg” (a flax ‘egg’ will add needed omegas to this cookie)
• 1/2 Tsp Salt
• 1/2 Tsp Baking Soda
• 1 Tsp. Orange Zest
• 2 Tbs. Orange Juice
• 2 Cups Dried Cranberries

For the Glaze:

• 1 Tsp. Orange Zest
• 3 Tbs. Orange Juice
• 1 1/2 Cup Powdered Beet Sugar

Directions :

1. Pre-heat oven to 350 degrees. In a large bowl, cream together butter and sugar. Mix until smooth. Mix in “egg” orange zest and juice. Blend together well.
2. Sift together Flour, salt and baking soda. Add it in thirds. Mix it well. After the first third, add the cranberries. Finish the flour mixture.
3. Measure 1 tablespoon of dough (for bite-sized cookies), and drop it on an un-greased pan. Bake for 14-18 minutes or until golden brown. While those are baking, mix up the glaze. Very simply mix together all of the ingredients. When the cookies are done, let cool on a rack for about 7 minutes before frosting. Just dip the cookies in the glaze, or drizzle the glaze oven them. Your choice! Eat and enjoy.

Vegan Italian Sausage Sandwiches

Straight off the boardwalk in New Jersey, or the street vendor in Philly, these classic Italian favorites have now been veganized with the use of vegan alternatives. There are two different ways to have these vegan sausage sandwiches. Try them both!

You Will Need:

• 2 Large Green Bell Peppers (Cut into 1/4 inch slices)
• 2 Medium Onions (Sliced Thin)
• 1 Pack Italian Tofurky Sausages
• 4 of Your Favorite Vegan Rolls
• Salt to Taste
• Oil

For Vegan Philly Style:

• 1 Lb. Fresh or Frozen Vegan Steak Fries
• Spicy Brown Mustard (Good Quality)

For Boardwalk Style:

• 2 Cups of your favorite Tomato Sauce
• 4 Slices of Tofutti American Cheese (Shredded)

Directions:

1. Slice the onions and peppers. Be sure to get the deepest green peppers you can find. They are sweeter and less bitter. Lightly salt and begin to fry them in a oiled pan and continue to cook until the onions are translucent and the peppers are soft.



2. Add the sausages to the onions and peppers and heat them. About 5 minutes.
3. Get your rolls sliced. Here is where you can choose between the versions. For Boardwalk Style, mix the onions and peppers with sauce and top with Tofutti American “vegan cheese“. For Philly Style, put onions and peppers in a roll with the sausage and top with mustard and steak fries. Eat and enjoy!

Vegan Roasted Carrots with Butter and Garlic

You Will Need:

• 1 Lb. Carrots (Cut in half and quartered)
• 6 Cloves of Garlic (Diced)
• 4 Tbs. “Butter” (Your favorite, try Nucoa dairy-free margarine or Earth Balance Soy Butter)
• 2 Tbs. Olive Oil
• 1 Tsp. Garlic Powder
• 1 Tsp Fresh ground Black Pepper
• Salt to taste.

Directions:

1. You will love how simple this is. Preheat oven to 375 degrees. Clean the peel your carrots. Cut them in half and the larger halves, cut in quarters (longways). The thinner halves (depending on how skinny your carrots are) just cut in half or leave whole.



2. Line a glass pan with foil, and place cut carrots in. Pour the oil on. Place the vegan butter in pads all around on top of the carrots. Sprinkle the garlic powder, salt and pepper. Layer on the diced garlic.
3. Close the foil so that there is a tight seal. Place in the oven and roast for about 35-40 minutes. Every so often, open up and mix around. Carrots are done when soft. Last step is to enjoy!

Vegan Tomato and Green Bean Supreme

You Will Need:

• 1 Lb. Fresh Green Beans (Ends trimmed and cut in half.)
• 1 Lb. Ripe Roma Tomatoes (Diced.)
• 6-10 Cloves Garlic (Depending on how big they are. Diced fine.)
• 1 Bunch Green Onions, Scallions (Sliced fine.)
• 1/4 Cup Extra Virgin Olive Oil (The best stuff you can get, don’t cheap out!)
• 3 Vegetable Broth Cubes (Or 2 Tbs. Vegetable ‘Better Than Bullion’ paste.)
• Sea Salt and Fresh Ground Pepper to Taste

Directions

1. Prepare all of the vegetables, but keep them in separate bowls. No, it’s not segregation, they just have to be added in steps.
2. Place garlic, scallions and olive oil in a pan and set to medium low. Sauté them for about 10 minutes or until the garlic is soft. Do not let the garlic turn brown! It will become bitter, and who wants to eat bitter garlic?
3. Add the tomatoes. At this point, you want to salt them. It will help the tomatoes break down and become juicy. Turn up the heat slightly to a nice even boil and continue to cook until the tomatoes are pretty much sauce, about 10 minutes. Add the cubes or paste.



4. Mix in the green beans. Turn down to medium heat and cover. Cook for at least 30 minutes. Though, the longer the cook time the better the dish becomes. This recipe is done when the green beans are soft and the sauce becomes thick. Get creative and serve it anyway you want. You can also just eat it on it’s own. Enjoy!

Baked Acorn Squash with Roasted Garlic and Thyme

Vegan Thanksgiving is harvest season. Mixing warm colors, amazing aromas and delectable flavors, this is a harvest dish that is perfect on the table. When served with tofurky, vegan stuffing, asparagus salad, vegan minestrone, summer salad, potato and carrot pirogies and vegan cheesecake, all you have to do is add the friends and maybe a plate or two and you have the perfect vegan Thanksgiving.

You Will Need:

• 3 Large Acorn Squash
• Olive Oil
• Salt and Fresh Ground Pepper
• 3 Tbs. Fresh Thyme (Dried works fine, just use a little more.)
• 4-5 Cloves Roasted Garlic (Shredded Fine. I use ‘Christopher Ranch’.
  You can also just roast your own.)
• 6 Cloves Roasted Garlic (Whole- for garnish)
• 1 Tsp. Powdered Marjoram
• 1 Tsp. Dried Parsley (For Garnish. Fresh is always better if it’s in season.)

Directions:

1. Cut the squash in half long ways and scoop out the guts. If you like, wash the seeds and put them aside to plant for next year. Compost the rest. When that’s done. Rub the squash down with olive oil. Salt and pepper.
2. Lay the squash out on a pan and make a foil tent over it. Make sure that there is a tight seal. Place in a pre-heated, 350 degree oven and bake for about and hour or until the squash is tender.
3. Let cool for about 5-10 minutes and scoop out the inside, all the way down to the skins and place in a bowl. Mash it (it should mash pretty well itself.) Begin to add the thyme, roasted garlic, marjoram and parsley. Mix well.
4. Divide the the mashed squash into the skins. Garnish with a little parsley and a clove of roasted garlic. Place back in the oven for 15-20 minutes. Serve immediately. These can also be made the night before and reheated on Thanksgiving day, but they are best fresh. Try these with sauteed onions, too! Happy Tofurky day!

Vegan Blueberry Tofu Cheesecake

Are you ready for some Vegan Cheese Cake? Well here are, not one, but two ways!

With Vegan Thanksgiving (for some of us) just around the corner, dessert doesn’t have to be awkward when you have non-vegans at the table! In fact, it can be delicious with these 2 versions of vegan cheesecake. Both of these recipes are wonderful, but you may like one over the other – depending on your taste buds. These cheesecakes differ from one another. One is silky and creamy and the other is fruity (depending on what kind you use) but sill cheesecake-like. The other difference is nutrition. While one is more fatty like cheesecake (because of the substitutes used) the other is more healthy and protein rich. Make them both. Decided for yourself.

Blueberry Tofu Cheesecake

You Will Need:

• 1 Block Silkin Tofu (Drained as good as possible)
• 1/2 Cup Flour
• 2 Tbs. Ener-G Egg Replacer (Do not add water, just the powder!)
• 2/3 Cup Beet Sugar (or your favorite natural sweetener)
• 2 Tsp. Lemon Juice
• 1 Tsp. Vanilla Extract
• Your Favorite Vegan Premade Graham Cracker Crust.

For the Center:

• 1 1/2 Cups Fresh or frozen Blueberries (You can also use strawberries, peaches, raspberries, cherries, etc. Whatever you like.)
• 1 Cup Beet Sugar (or your favorite natural sweetener)
• 3 Tbs. Water (if blueberries are fresh.)

Directions:

1. Fist step is to make the fruity center of the cake. In a small sauce pan, combine blueberries (or fruit/berry of your choice), sugar and water. Bring to a simmer. Continue to simmer for 15 minutes. Mix is done when you can run a spoon through and the line stays.
2. Now that that is done, whip up the batter for the cheesecake. Very simply combine all ingredients in a large mixing bowl and beat together for 2 minutes until silky smooth. Try batter. If it’s not sweet enough, add a little more sugar. If it’s to sweet for your liking, add a 1/4 block more tofu. Remember, the really sweet part of this cake is the blueberry center.
3. Now to layer. In the crust, pour about half the batter. Layer on the berries. Make sure they cover the whole thing. Now pour the rest of the batter over the top. Place in the oven and bake for about 30-35 minutes or until the cake does not jiggle. Let cool for 6 hours before serving. Serve with fresh blueberries and a cold glass of soymilk.

————

Next up: Classic Vegan Cheesecake

Vegan Classic Cheesecake

You Will Need:

• 16 ozs. Tofutti Cream Cheese Replacement (That’s 2 tubs)
• 2 Tbs. Ener-G Egg Replacer (Do not add water, just the powder!)
• 3/4 Cup Beet Sugar (or your favorite natural sweetener)
• 1 1/2 Tsp. Lemon Juice
• 1 1/2 Tsp. Vanilla Extract
• Your Favorite Vegan Premade Graham Cracker Crust.

Directions:

1. This cheese cake recipe is very much as simple as the first recipe. Just combine all of the ingredients in a large mixing bowl. Whip until smooth. Pour into the crust and place into the oven at and bake for 28-35 minutes. 350 works just fine. For firmer cheesecake, bake at 325 degrees for an extra 25 minutes. The cake might balloon a little in the middle, but as it cools, it will deflate. Let cool for a full 6 hours. Do not eat it before, otherwise you will be eating goo. For it to fully set up, leave sit over night. Drizzle with chocolate serve.

Vegan Thanksgiving Potato and Carrot Pirogies

Vegan Thanksgiving is approaching and there is practically no limit as to what you can stuff into a vegan pierogi (besides meat, of course…), but this combination is superb. Slightly sweet, perfectly crunchy and a little on the garlicky side- this vegan pierogi will have you asking for more. Simplified by the use of wanton wrappers (which can be purchased at any Chinese market), this recipe is yummy and fast to boot.

You Will Need:

• 4 of Your Favorite Vegan Wanton Wrappers (I use Spring Home Spring
  Roll/Wanton Wrappers)
• 3 Large Potatoes (Cubed and boiled)
• 6 Carrots (Peeled, diced and steamed)
• 2 Tsp. Vegan or Non-Dairy Butter (Earth Balance or Nucoa is good)
• 1 Tsp Garlic Powder (or one clove of garlic boiled with the potato)
• 1 Tsp Fresh Ground Black Pepper
• Salt to taste

Directions:

1. When your potatoes and carrots are cooked, place together in a medium mixing bowl with Butter, salt and pepper and garlic powder (or garlic clove). Mash, but leave slightly chunky.
2. Cut 4 wanton wrappers in half (if they are large). Place a tablespoon of filling on one end and roll. Wrap it like a present. Moisten the edges with hot water (wrappers will stick better). Get a frying pan lightly oiled and turn to medium high.



3. Fry the pierogi on each side for about 3 minutes or until golden brown. Serve with Vegan Sour Cream and chives!

Variations: Try using mashed cauliflower instead of potatoes for a lower carb version. Replace garlic with sauteed onions for even more flavor. Make a vegan pierogi stuffed with mashed chickpeas or butternut squash for Thanksgiving!