So we don't just eat vegan, we live being compassionate towards animals in all aspects of our lives.. Many personal hygiene products are tested on animals. I decided to make my own deodorant to make sure all of the ingredients were safe also.

Ingredients:

12 T coconut oil
1/2 cup baking soda
1/2 cup arrowroot
1/2 cup algo clay or bentonite clay
essential oils (optional)

Method:

Mix dry products using a wooden spoon - don't use metal or plastic per the instructions on the box of also clay in a ceramic bowl. Heat coconut oil so that it's soft. Add the coconut oil to the dry ingredients and mix well. Add a few drops of essential oil if desired. Let set in the fridge.

Ingredients:

1 1/4 cup vegan margerine
1 1/2 cup of flour
​1 cup brown sugar
1 vegan egg ( I used Vegg)
1 tsp vanilla
2 tsp baking powder
1 tsp cinnamon
2 1/4 cup oats
1 cup walnuts
2 T hemp seeds

Method

Heat oven to 375. Cream the vegan butter well and add brown sugar, vegan egg, cinnamon and vanilla. Add the baking powder into the flour and mix well and then add to the creamed butter, egg cinnamon and vanilla mix. Mix well. Add the hemp seeds, walnuts and oats and continue to mix well. To bake, take a teaspoon of the dough and roll into a ball and place on cookie sheet. Flatten the balls with the bottom of a glass dipped in water (to avoid sticking). Bake for 15 minutes and enjoy!

Prepping for a Super Bowl Party is easy even if you are following a plant based diet. Here are a few of our favorite easy suggestions! To create a delicious Ranch Dip for chips, vegan meatballs or whatever you like to dip into ranch dressing,  we love using Penzeys Buttermilk Ranch spice. We add a couple of Ts of the spice with a jar of any of your favorite vegan mayonnaise. I always add at least a couple of ts of freshly minced garlic but you can reduce or increase this option depending on your love for garlic.

Next we're going to offer our guests an easy peasy sweet offering. Chocolate Chip Muffins! We use the Vegetarian Jiffy Corn Muffin Mix which we found at our local grocery store (Kroger in Michigan or Win Dixie in Florida). We used plant based milk and an egg substitute to make it vegan. We used a product call Vegg for our egg substitute. We also added about 1/3 cup of vegan chocolate chips and mixed and baked per the instructions!

We're also going to provide an quick and easy pizza option for our guests. For this, we use:

1 Pillsbury Crescent Roll 
1/4 cup olive oil
2 T minced garlic (more or less if desired)
1 jar of Plant Based Pizza Sauce (any with our cheese should work)
1 8 oz pkg of Daiya Cheese or any other plant based cheese
Any chopped veggies you like

Method:

Pre Heat oven to 375. Roll out the crescent roll and stretch onto a rectangular baking pan. Mix the olive oil with the garlic and brush onto the stretched out crescent roll. Bake for about 10 minutes. Remove crust from oven and top with pizza sauce, add plant based cheese and any chopped veggies you've prepared. Place back into the oven for another 6-8 minutes and serve.

Ingredients:

1.5 cups of flour *gluten free flour if you would like it gluten free
1 T cinnamon
2 tsp of baking powder
1.5 cups of vegan milk (cashew, soy, almond, etc)
2 tsp vanilla
Vegan margarine

Method:

Mix all of the dry ingredients in a large bowl. Add the milk, and the vanilla and mix until lumps are mostly gone. Melt about a T of margarine in a large pan. Pour batter in the pan to make about 3 - 4 small pancakes. Flip when starting to brown. When the other side is starting to brown, remove and start again until done. Top with vegan margarine and your favorite toppings such as powdered sugar and cinnamon, maple syrup, vegan chocolate chips, etc. Enjoy!

Ingredients for Sauce:

1/4 cup of vegetable broth
1/4 cup soy sauce or liquid aminos for gluten free
 3 T brown sugar or agave nectar
3/4 cup peanut butter
juice from 1 lime
1/4 cup rice wine vinegar
1/2 T or more to your taste garlic chili paste
1/2 T ginger
1 T minced fresh garlic

Pad Thai:

1 8 oz package of mushrooms sliced
1 broccoli crown cut up 
1 8 oz pkg of bean sprouts
1 8 oz pk of frozen peas
1 pkg of extra firm tofu pressed and cut into cubes
2 T of minced fresh garlic
5 stalks of green onions cut into slices, separate the white slices from the end green slices
1 T rice wine vinegar
2 T olive oil
1/2 cup chopped peanuts
1 8 oz. package of rice noodles prepared and set aside


To prepare the sauce and tofu

Mix all sauce ingredients together. Set aside about 1/4 cup of the sauce and coat the tofu with it. Heat in an air fryer for about 15 minutes at 400 degrees. Shake up every 5 minutes or so to make sure it doesn't stick or burn. If you don't have an air fryer, you can bake in a 400 degree oven on a cookie sheet sprayed with pam for about 25 minutes or so. Make sure to turn the tofu half way so it doesn't burn.

To prepare:

Heat olive oil in a large pan. Add the white onions and saute for a few minutes. Add the minced garlic and saute a little longer. Add the rice wine and let burn off. Add the mushrooms and saute until starting to soften. Add the other vegetables and saute for another 4-5 minutes or so. Add the peanut sauce and tofu and bring to a boil. Add the rice noodles and continue to mix. If the sauce seems a little thin, you may sprinkle a tsp of cornstartch on it to thicken it up a bit. Plate, add chopped peanuts to top and also the chopped dark green part of the green onions. Enjoy!

Ingredients:

1 8 oz package of vegan cream cheese softened
1/2 cup of vegan mayonnaise
1/2 cup vegan sour cream
1 package of Trader Joes frozen artichokes
1 12 oz package of Trader Joes chopped spinach
1.5 cups of vegan mozzarella cheese
1/2 cup of vegan parmesan cheese
3 large cloves of garlic pressed in a garlic press

Method:

Preheat oven to 400F. Thaw and chop each artichoke into about thirds. Thaw the chopped spinach and strain the excess water out of it. Mix in an oven safe bowl the vegan cream cheese, mayonnaise, and sour cream together. Add artichoke and chopped spinach. Fold in the vegan mozzarella cheese.  Sprinkle the vegan parmesan cheese on top. Cover with foil and bake for about 35 minutes. Take the foil off and bake another 10 minutes. Enjoy with chips or pita bread!

Ingredients

1 block of pressed firm tofu - to press, put tofu between a few pieces of paper towel on top and bottom and top with something heavy like a heavy pan. Let set for 1/2 - 1 hour or so-
1/4 cup peanut butter
1 tbs soy sauce or liquid amino if you would like gluten free
1/2 tsp fresh ginger
juice from 1/2 lime
2 tbs sesame oil
3 tbs bee free honey or agave nectar
1 tbs chili sauce
1 tbsp rice vinegar
1 tbs fresh garlic

Method

Cut tofu in medium sized squares. Pre-heat oven to about 400 degrees. Mix the rest of the ingredients in a bowel and dip the tofu squares and place on parchment paper on a cookie sheet. Bake for about 15 - 20 minutes and then turn the tofu over and bake for another 15 - 20 minutes. You can also use an air fryer if you like at 400 degrees for 30 minutes. Make sure to toss the tofu every 10 - 15 minutes if using the air fryer.

Enjoy the tofu on rice noodles with any leftover sauce.

Snowballs

Ingrediants:
1/2 lb of vegan butter
4 tbsp sugar
2 cups flour
2 cups chopped nuts (for 3 batches, I used pecans for one, walnuts for one and almonds for the other)
2 tsp vanilla
powdered sugar as needed

Method:

Beat vegan butter until creamy. Add sugar and vanilla. Fold flour in gradually. After all mixed, add your choice of chopped nuts. Roll dough the size of a walnut and bake for 15 - 20 minutes at 350 degrees. Roll in powdered sugar.

Ingredients

3 cups of kidney beans (canned or boiled) mashed
3 cups of breadcrumbs
3 tbsp vegan margerine
1 leek chopped
2 - 3 stalks of celery chopped
1 tbsp parsley
1 tsp chili paste
1/2 onion chopped
5 tbsp aquafaba
oil

garlic herb filling:
5 tbsp vegan margerine
3 garlic cloves
1 tbsp parsley

Method:

saute leek and celery in 3 tbsp vegan butter.  Add half of the breadcrumbs, beans, chili paste, celery and two tbsp of the aquafaba to the leek and celery mix.  Form about 5-6 patties with this mix and make an indentation in each patties. Mix all of the garlic herb filling ingredients and put a tbsp or so of the mix in the indentation of each pattie and cover with the rest of the pattie. Melt 3 tbsp of butter in a pan. Meanwhile dip each patties in the remaining aquafaba mix and then dip in the breadcrumbs to cover. Put each patties in the pan with the melted butter. Heat until both sides of the patties are brown. You may have to add additional vegan butter to the pan so not to burn the patio.

Ingredients:

1 1/2 cups of plant based milk
1/2 cup vegetable oil
3 tbs aquafaba, beaten
1 tbs molasses
1 cup sugar
1 tsp vanilla
3 cups flour
3 tbs unsweetened cocoa powder
6 tsp baking powder
1 tsp salt
1 cup chocolate chips
1/2 cup walnuts, coarsely chopped

Preheat oven to 350 and put cupcake liners in 16 cupcake tins (more if needed). Combine milk, sugar, oil, aquafaba, vanilla and molasses and mix well. Whisk together flour, cocoa, baking powder and salt in a large bowl. Add to the wet ingredients. When combined well, add the chocolate chips and walnuts. Mix well again. Pour into the cupcake liners and bake for about 30 minutes.