Vegan Pumpkin Pear Scones

Ingredients

1/2 cup sugar
3 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
3 tsp ginger powder
1/2 cup vegan margarine
2 cups pureed pumpkin
1 cup diced pear (preferably Bosc)

Preparation

In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and ginger). Cut in vegan margarine, adding a bit at a time until mixed. Add pumpkin and pear and combine well.

On a lightly floured surface, knead dough a few times, pushing it into a large circle, a few inches thick.

Cut into 12 or so triangular pieces. Imagine you are cutting a pizza so that you get even, triangular slices.

Bake at 425 degrees for 12-15 minutes, or until done.

Sicilian Green Bean Salad

Ingredients

1/2 lb. fresh green beans with ends snapped off
3-4 diced tomatoes
1/4 cup pitted Kalamata olives halved
4-5 small red potatoes
1/2 large onion (white or red) sliced
3-4 tbs. good quality olive oil
2tbs. Balsamic vinegar
salt to taste

Directions

Cut potatoes into quarters and boil until cooked and drain them. Boil green bean in separate pot until cooked but to where they are still bright green. Shock green beans in ice water to stop cooking process then drain. Sautè onions in olive oil for about 10-15 minutes or until they are translucent. Whisk the Balsamic vinegar with the remaining olive oil.

In a large boil toss the onions with the oil they were cooked in with all of the other ingredients. Add the oil/vinegar mixture to the salad which tossing. Add salt to taste.

You can also add toasted pine nuts or almonds to this salad.

Vegan Butter Bean Salad

Ingredients

2 cans Large Butter Beans
1 carrot chopped
1/2 red onion chopped
5-6 sundried red peppers diced
juice from 1/2 lemon
1 tsp. dried mint
2 tbs. olive oil
1/4 cup water
2 chopped Roma tomatoes
1 tsp. dried red pepper flakes
salt and pepper to taste

Directions

Rinse Butter beans. Sautè red onions and red pepper flakes on medium-high heat in olive oil for 5-6 mins. until translucent. Add the chopped carrots and diced red peppers and continue to cook for another 5 mins. Add tomatoes, water and salt and pepper. Cook until the carrots are tender. Then add the Butter beans, lemon juice and mint. Mix thoroughly. Finito!

Vegan Sugar Free Chocolate Cake

Ingredients

3 cups flour
2/3 cup unsweetened cocoa powder
1 cup Splenda
2 tsp. baking soda
1 tsp. salt
2/3 cup oil
2 tbsp. Balsamic vinegar
2 tsp. vanilla extract
2 cups cold water

Directions

Preheat oven to 350 degrees. Lightly oil an 8-inch cake pan and set aside. In a medium bowl, stir together the flour, cocoa, Splenda, baking soda, and salt. Add the oil, vinegar, vanilla and cold water and stir together carefully until “just mixed.” Spoon evenly into cake pan and bake for 30-35 minutes, or until a toothpick or knife comes out clean. Let cool for 10-15 minutes before removing from pan. Cool completely before frosting.

This is a recipe that I adapted from the cookbook: La Dolce Vegan: Vegan Livin' Made Easy by Sarah Kramer.

Stuffed Red Bell Pepper with Fake Ground Meat

Ingredients

2 red bell peppers halved and seeds removed
1 package fake ground meat
1 cup cooked rice
1 zucchini chopped
½ red onion
1 small can tomato sauce
handful of parsley chopped
½ cup Vegan Mozzarella
2 tbs. olive oil
2tbs. red cooking winesalt and pepper to taste

Directions

Sautè onions in olive oil until translucent on med. high heat. Add zucchini, ground meat and cooking wine and sauté for another 10 mins. Add tomato sauce, rice and salt and pepper to taste. Lower heat to medium and simmer for 10 mins. Mix in ½ of the vegan mozzarella into the filling until completely incorporated. Fill bell peppers and top with the remaining mozzarella. Bake in 350 degree oven for 30 mins or until bell peppers are thoroughly cooked.

Stuffed Portabella Mushroom with Spinach Crema

Ingredients

2 large portabella mushroom caps cleaned
1 ½ -2 cup fresh spinach leaves
2 whole Roma tomatoes diced
¼ red onion
3-4 tbs. soy cream cheese
¼ cup vegan mozzarella
¼ cup nutritional yeast flakes
2 tbs. olive oil
salt and pepper to taste

Directions

Rub the mushroom caps with olive oil salt and pepper.
In a medium frying pan heat olive oil and
sauté onions for 5 mins. or until translucent.
Add tomatoes and sauté for another 5 mins. Add spinach and stir until leaves are wilted. Add the cream cheese, and half of the nutritional yeast flakes and mozzarella. Stir until completely incorporated. Season to taste. Fill mushroom caps with spinach crema and top with remaining mozzarella that has been mixed with the remaining yeast flakes. Bake in 350 degree oven for about 20 mins or until mushrooms are cooked.

Red Lentil and Sausage Soup

Ingredients

2 cups red lentils
half a large red onion
2 stalks of celery
handful of cilantro chopped
1 bag of Morning Star fake Italian sausage
2 small cans of tomato sauce
2 cups mashed sweet potatoes
2 ½-3 cups water
2 ½ tbs cumin power
1 tsp ground chili pepper salt and pepper to taste

Directions

Boil the lentils in water on high heat. Slice onions and celery.
Add onions and celery to the lentils. Boil for 5 mins.
Add package of Italian sausage, tomato sauce, sweet potatoes, cilantro and all the spices. Boil soup on med high heat for 15-20 mins then reduce heat to medium and simmer for another 10 mins. Season to your liking.