Smoky White Bean Quesadillas

Ingredients

1 cup great northern beans

1/2 cup tomatoes, chopped

1/2 cup nutritional yeast
3 cloves garlic, minced
1 jalapeno, minced

1 teaspoon smoked paprika

8 tortillas

cilantro

Directions

• In a large bowl, mix beans and tomatoes. Then add nutritional yeast, garlic, jalapenos, and smoked paprika. Mix well.
• Spoon some of the bean mixture onto half of the tortilla, add cilantro if desired, and fold the tortilla in half. Cook each side on medium heat until slightly brown. Repeat until all tortillas and beans have been used.

Servings: 8 quesadillas

Prep time: 10 minutes

Total time: 20 minutes

Taco Soup

Ingredients

1 (16 ounce) can kidney beans

1 (16 ounce) can pinto beans

1 (16 ounce) can black beans

1 (16 ounce) can corn

1 (7 ounce) can diced green chilies

1 (28 ounce) can diced tomatoes

1 cup salsa

1-2 tablespoons chili powder

2 fresh jalapenos, diced (optional)

1 yellow onion, diced and sauteed

2 cloves garlic, minced

2 tablespoons oil

Directions

• Add all ingredients to a large pot. Heat just until boiling, then turn the heat to medium and cook for 10 minutes.

Servings: 8

Prep time: 10 minutes

Total time: 20 minutes

Focaccia Bread

Ingredients

1 (0.25 ounce) packet active dry yeast

1 cup water, divided

3 tablespoons extra virgin olive oil

2 cups unbleached flour

Topping

2 tablespoons extra virgin olive oil

1 tablespoon fresh crushed rosemary leaves

1 teaspoon sea salt

Directions

• Place yeast and 1/2 cup water in a large bowl and mix. Add remaining water, oil, and flour and mix. Cover the bowl with a towel and let it sit in a warm place for 1.5 hours.
• Pour enough extra virgin olive oil to coat the bottom of a 9” cake pan. Place the dough in the pan and spread it out until it is the size of the cake pan. Allow it to rise while making the topping.
• For the topping, mix all ingredients together in a small bowl. Use your thumb to make imprints all over the top of the bread, then drizzle the topping on the dough.
• Bake at 400°F for 15-20 minutes

Servings: 6-8

Prep time: 5 minutes (plus 1.5 hours to rise)

Total time: 2 hours

Blueberry Scones

Ingredients

1/2 cup sugar

3 tablespoons vegan margarine

1/3 cup plain applesauce

1/2 teaspoon vanilla

1 cup all purpose flour

1.5 teaspoons baking powder

1/3 cup vegan sour cream

1/2 cup blueberries (fresh or frozen)

Directions

• Combine sugar, margarine, applesauce, and vanilla in a bowl. Then add flour, baking powder, and sour cream. Mix well. Add blueberries and mix.
• Place large spoonfuls of batter on a cookie sheet. Bake at 325°F for 10-15 minutes.

Servings: 8

Prep time: 10 minutes

Total time: 20-30 minutes

Oatmeal Cinnamon Scones

Ingredients

1.25 cups all purpose flour

1/3 cup brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 cup vegan margarine

1 cup old-fashioned rolled oats

1/3 cup soy milk

Directions

• Mix flour, sugar, baking powder, baking soda, and cinnamon. Cut in margarine until the mixture is uniformly crumbly.
• Add oats and soy milk. Mix well.
• Roll dough out and cut out diamond shapes. Place on a greased cookie sheet and bake at 350°F for 10-15 minutes.

Servings: 8

Prep time: 10 minutes

Total time: 20 minutes

Sugar Cookies

Ingredients

1.5 cups powdered sugar

1 cup vegan margarine, softened

1/3 cup plain applesauce

1 teaspoon vanilla

2.5 cups all purpose flour

1 teaspoon baking soda

Icing Ingredients

1 cup powdered sugar

1/2 teaspoon vanilla

2 tablespoons soy milk

Directions

• Mix powdered sugar, margarine, applesauce, and vanilla. Then add flour and baking soda. Mix. Cover and refrigerate 2 hours.
• Roll the cookies dough out on a floured surface and cut out pieces into your desired shape. Place the pieces of cookie dough on a greased cookie sheet. Bake at 350°F for 5-7 minutes, or until they start to brown. 
• For icing, mix powdered sugar and vanilla. Then add soy milk and mix. Continue to add soy milk until you get your desired consistency.

Servings: 20

Prep time: 10 minutes (plus 2 hours refrigeration)

Total time: 2.5 hours

No Bake Cookies

Ingredients

1/2 cup vegan margarine

2 cups sugar

1/2 cup soy milk

4 tablespoons unsweetened cocoa powder

1/2 cup peanut butter

1/2 teaspoon vanilla extract

3 cups quick cooking oats

Directions

• In a large pot, combine margarine, sugar, soy milk, and cocoa powder. Heat until just boiling.
• Add peanut butter and vanilla, then remove from heat. Stir until peanut butter is completely melted, then add cooking oats
• Place spoonfuls of the mixture on wax paper, and allow them to cool.

Servings: 20

Prep time: 10 minutes

Total time: 10 minutes

Cinnamon Rolls

Ingredients

3/4 cup soy milk

1/4 cup vegan margarine, softened

2.5 cups unbleached flour

1 (0.25 ounce) pack fast rise yeast

1/4 cup white sugar

3/4 cup brown sugar, packed

1 tablespoon cinnamon

1/3 cup vegan margarine, softened

Icing ingredients

1/8 cup vegan margarine, softened

1 teaspoon vanilla extract

1 cup powdered sugar

2 tablespoons soy milk

Directions

• In a small sauce pan, heat soy milk and margarine until just boiling. Set aside and allow it to cool.
• In a large mixing bowl, mix flour, yeast, and sugar. Whisk together. Add milk and margarine mixture to the flour mixture. Mix together. Cover an area with flour and knead for a few minutes until the ingredients are completely mixed. Place in a greased bowl and cover. Let sit for 10 minutes.
• Mix brown sugar, cinnamon, and margarine in a bowl. Mix until a thick mixtures forms. Add more butter if necessary.
• Roll the dough into a large rectangle. Scoop the brown sugar mixture onto the dough. Then roll it up long ways (hot dog style). Place the roll on a greased cookie sheet. Bake at 350°F for 12 minutes.
• Mix all the icing ingredients together. Slowly add very small amounts of milk to get your desired consistency.
• Slice the long roll into smaller rolls and turn them on their sides. Drizzle the icing on top of each roll. 

Servings: 8

Prep time: 20 minutes

Total time: 35 minutes

Stuffing

Ingredients

1/2 cup butter

1 bunch celery, sliced

2 yellow onions, chopped

4 cloves garlic, minced

10 baby carrots, minced

1 bunch fresh parsley, chopped

12 leaves fresh sage, minced

2 stalks fresh thyme, leaves stripped

1 tablespoon fresh rosemary, minced

10 cups bread cubes

2-3 cups vegetable broth

Directions

• In a large skillet, melt butter on low. Add celery, onions, garlic, and carrots. Turn heat up to medium. Allow them to cook until almost soft. Then add parsley, sage, thyme, and rosemary. Cook until the vegetables are soft.
• Pour bread cubes in a large bowl. Add the vegetables and mix. Than add vegetable broth and stir. Place in a large greased casserole dish. Cover and cook on 350°F for 35-45 minutes. Then uncover and cook an additional 10-15 minutes.

Servings: 10-12

Prep-time: 45 minutes

Total time: 1.5-2 hours

Biscuits

Ingredients

1 cup soy milk

1 tablespoon distilled white vinegar

2 cups self-rising flour

1/3 cup vegetable shortening

Directions

• Combine soy milk and vinegar. Set aside.
• Add flour to a mixing bowl. Cut in shortening until it is equally dispersed throughout the flour.
• Add the soy milk mixture to the flour. Lightly knead just until the ingredients are mixed and a sticky dough forms.
• Form biscuits on a greased pan. Cook at 375°F for 12-15 minutes.

Servings: 6 large biscuits

Prep time: 5-10 minutes

Total time: 20 minutes

Onion Rolls

Ingredients

1/2 cup soy milk
1.5 tablespoons sugar
1 tablespoon vegan margarine

1/4 medium red onion, minced
2 cloves garlic, minced
1/2 cup water
1 (0.25 ounce) packet yeast
2 1/4 cups flour
1 teaspoon thyme
1 tablespoon rosemary

Directions

• Mix soy milk, sugar, and butter in a small pot. Heat until almost boiling. Remove from heat, add onion and garlic, mix, and set aside.
• In a large mixing bowl, mix flour and spices.
• In a separate bowl, dissolve the yeast in the water. Add the soymilk mixture and then pour into the flour bowl. Mix well.
• Cover with a towel and allow it to rise for 45 minutes.
• Place spoonfuls of the dough onto a greased pan and cook at 350°F for 15-20 minutes.

Chocolate Chip Cookies

Ingredients

3/4 cup brown sugar

3/4 cup white sugar

1 cup vegan margarine, softened

1 teaspoon vanilla

1/3 cup plain applesauce

2 cups all-purpose flour

1 teaspoon baking soda

6 ounces vegan chocolate chips

Directions

• Mix sugars, margarine, vanilla, and applesauce together in a large bowl until all ingredients are mixed evenly
• Add the flour and baking soda. Stir until they are completely mixed.
• Add the chocolate chips and mix evenly.
• Place spoonfuls of dough on a greased cookie sheet. Bake at 350°F for 10-15 minutes

Servings: 20 cookies

Prep time: 10 minutes

Total time: 20-30 minutes

Pizza

Ingredients

3/4 cup lukewarm water
1 (0.25 ounce) package active dry yeast
2 cups unbleached flour
2 teaspoons oregano
1.5 teaspoons basil
1 teaspoon parsley

Salt
Pizza sauce as desired

Pizza toppings as desired (the more toppings the better!)

• Topping suggestions
  • Red potatoes, sliced and sauteed
  • Onions, chopped and sauteed
  • Mushrooms, sliced and sauteed
  • Garlic
  • Cilantro
  • Fresh jalapeno
  • Green pepper
  • Tomatoes
  • Nutritional yeast
  • Any other veggies hanging out in your fridge!

Directions

• In a small bowl, mix water and yeast. Add yeast, mix, and let stand 10 minutes.
• In a large bowl, mix flour, oregano, basil, and parsley.
• Add the yeast mixture to the flour mixture. Mix until doughy, and then knead for 2 minutes being sure the ingredients are thoroughly mixed. Cover with a towel and let stand 1.5 hours.
• Pick a dish you want to bake your pizza in (8 x 9 works well for making 2 separate pizzas). Spread a thin layer of butter on the dish to prevent sticking. Sprinkle a small amount of salt on the bottom of the pan. Roll the dough out to approximately the size of the baking dish, and then place the dough in the baking dish. 
• Bake at 400°F for 5 minutes. Remove the dough from the oven and add all of your toppings. Bake for another 5-10 minutes, or until the bottom is slightly brown.

Servings: 2 personal pan pizzas

Prep time: 15 minutes (plus 1.5 hours for dough to rise)

Total time: 2 hours

Lasagna Soup

Ingredients

8 ounce bag baby carrots, sliced

8 ounces sliced mushrooms

5-6 cups chopped fresh spinach

6 cloves garlic, minced

1/2 of a fresh jalapeno

4 ounces vegan cream cheese

1/2 cup nutritional yeast

2 cups vegetable broth

1 (14.75 ounce) can italian style diced tomatoes

1 (12 ounce) box whole wheat lasagna noodles

Directions

• Break lasagna noodles into bite size pieces and cook accordingly to the directions on the box.
• In a large pot, saute carrots and mushrooms on medium heat. Then add spinach, garlic, and jalapenos and saute until spinach shrinks.
• Add cream cheese and nutritional yeast. Stir until cream cheese is completely melted. 
• Add broth, tomatoes, and noodles. Simmer on medium for 10 minutes.

Servings: 8

Prep-time: 20 minutes

Total time: 30 minutes

Lasagna

Ingredients

1 tablespoon olive oil
1/4 cup fresh parsley, chopped
5 cloves garlic, minced
8 ounces carrots, sliced 

1/4 cup vegetable broth

12-16 ounces firm tofu
8 ounces vegan cream cheese
2 tablespoons lemon juice
1/2 cup nutritional yeast
12 whole wheat lasagna noodles, cooked
1 large bag of spinach
1 jar of spaghetti sauce

Directions

• Add olive oil to large pan and turn heat to medium-high. Add parsley and garlic. Sauté for 1 minute. Add carrots and vegetable broth. Simmer uncovered for 5 minutes.
• Add tofu, cream cheese, and lemon juice. Stir well. Cook until the cream cheese is completely melted. Add nutritional yeast and mix in.
• Remove from the heat.
• Place 3 lasagna noodles in an greased 11 x 7 baking dish. Spread half of tofu mixture over the noodles. Place 3 noodles on top of that and spread half of the spaghetti sauce on them. Add a layer of spinach. Place 3 noodles on top and add the rest of the tofu mixture. Place the last 3 noodles on top. Cover with another layer of spinach and the remaining spaghetti sauce.
• Cover and bake at 350°F for 15 minutes. Then uncover and cook an additional 20 minutes.

Servings: 8-10

Prep time: 30 minutes

Total time: Approximately 1 to 1.5 hours

Enchiladas

Ingredients

1/2 cup flour

1/2 cup nutritional yeast

1 teaspoon garlic powder
2 cups water
1/4 cup vegan margarine
1 teaspoon mustard
1 (20 ounce) can enchilada sauce
3 (14.5 ounce) cans beans, drained (I use chili, great northern, and tri-bean blend)
8 ounces mushrooms

4 cloves garlic, minced
1/2 cup salsa

3 Jalapeno peppers, sliced (optional)
1/4 cup chopped cilantro (optional)
10 tortillas

Directions

• To make the cheese sauce: In a large pan, add flour, nutritional yeast, and garlic powder. Whisk in water. Heat on medium until it bubbles and starts to thicken. Remove from heat and add margarine and mustard. Measure out a cup of the cheese sauce and set aside for later.
• Measure 2 cups of the enchilada sauce and set aside. Add the remaining enchilada sauce, beans, mushrooms, garlic, salsa, and jalapenos to the pot with the cheese sauce. Stir. This will be the filling.
• Pour some of the reserved enchilada sauce on the bottom of a 9X13 pan to coat the bottom. Pour a little enchilada sauce in a tortilla, add some filling and cilantro, then roll the tortilla and place in the pan. Repeat until the pan is full. If there is any filling left, set aside for later. 
• Spread the remaining enchilada sauce and reserved cheese sauce on the top of the tortillas.
• Bake at 325°F for 30-45 minutes. Top with any remaining filling. 

Servings: 10

Prep time: 15-20 minutes

Total time: 45 minutes to an hour

Chickenless noodle soup

Ingredients

1 bag whole wheat egg noodles

8 ounces baby carrots, sliced

One bunch of celery, sliced

Water for desired amount of broth

Vegan bouillon cubes to taste (I use garden veggie) 
One onion, chopped
1 jalapeno, sliced
1/2 cup fresh parsley, chopped

Directions

• Cook egg noodles according to the directions on the package.
• Cook carrots and celery in water until soft.
• Boil water for the broth. Add bouillon cubes, onion, and jalapeño  Boil until the bouillon cubes have completely dissolved. Add noodles, carrots, celery, and parsley to the pot. 
  

  
  

Chili

Ingredients

1 yellow onion, chopped and sauteed

2 medium tomatoes, chopped

2 (16 ounce) cans kidney beans, drained and rinsed

2 (16 ounce) cans chili beans

2 (16 ounce) cans great northern beans, drained

1 (7 ounce) can chopped green chilies

1 cup water

2 tablespoons chili powder

3/4 teaspoon pepper

jalapenos, to taste

Directions

• Add all of the ingredients to a slow cooker. Place on warm or low and cook all day. (The longer it cooks, the better. But don't cook more than about 12 hours- your beans will get mushy!)

Servings: 12-14 bowls

Prep time: 20 minutes