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.

Ingredients:

3 cups all purpose flour
3 tsp baking powder
1 tsp salt
1 cup creamy peanut butter
1/2 cup butter
1/2 cup sugar
1/2 cup light brown sugar
6 tbsp aquafaba
1 1/2 plant based milk
2 tsp vanilla
1 cup vegan chocolate chips

Method:

Preheat oven to 350. Spray 2 8 x 4 inch loaf pans with nonstick cooking spray, set aside.

Mix vegan butter, both sugars, vanilla,  and milk in a mixing bowl. Mix the aquafaba until frothy and then add that to the mix as well. Mix flour, baking powder and salt and add to the wet mix. Stir in the chocolate chips. Bake for 45 minutes or until toothpick inserted into the centers come out clean.  Cook in pans, remove from pans and enjoy!

Ingredients:

2 cups of chick peas (drained and rinsed if using canned, save the liquid for aquafaba!)
2 tbsp sesame seed oil
3 cloves of garlic
1/3 to 1/2 cup of olive oil

Method:

Put all of the ingredients and 1/3 cup of the olive oil into a food processor and process until smooth. If the hummus is still to thick, add the remaining olive oil and add more if needed. Enjoy!