Nana Bars

Ingredients

• 1 recipe Peanut Butter Nice Cream
• 1 cup vegan chocolate chips
• 1-2 tbsp coconut oil (depending on how thick/thin you want your chocolate shell to be)
• 1 tbsp peanut butter*
• Toppings: vegan sprinkles, nut pieces, sea salt flakes, etc.

*Note: If you’re as much of a peanut butter junkie as I am, try adding a tbsp of peanut butter to the chocolate shell ;) If not, feel free to leave it out.

Tools

• Plastic wrap
• 4 small dishes (ramekins work great)
• Microwave safe bowl or double broiler

Directions

Step 1: Line dishes with plastic wrap. Place in freezer.

Step 2: Melt chocolate, coconut oil, and peanut butter (if desired) together in microwave or double boiler.

Step 3: Spoon a little chocolate into cooled dishes. Using a spoon, build chocolate up the sides. Return to freezer.

Step 4: Make nice cream. Pour nice cream into dishes (make sure to leave enough room at the top for final chocolate coating!)

Step 5: Spoon chocolate on top of nice cream and gently turn at an angle to coat evenly. Sprinkle with toppings. Freeze for 2 hours.

Step 6: Using plastic wrap, remove Nana Bars from dishes. Gently peel off plastic wrap and enjoy!

Note: Leftover Nana Bars can be kept in the freezer stored in a tupperware container or wrapped in foil :)

- Marina K.

---

Garlic Sesame Brussels Sprouts

Ingredients

• 1 bag frozen baby brussels sprouts
• 1 tbsp vegetable oil or Earth Balance Buttery Spread
• 2 cloves garlic, crushed (or 2 cubes Dorot frozen garlic)
• 1 tsp sesame oil
• Toasted sesame seeds (optional)

Directions

Prepare brussels sprouts to package directions. In saute pan, combine oil / Earth Balance and garlic together over medium heat. Add in brussels sprouts and sesame oil and toss together. Saute for 2-3 minutes, allowing flavors to meld. Remove to serving dish and garnish with sesame seeds if desired.

- Acooba

---

Fluffy Peanut Butter Pancakes (Vegan)

Ingredients

• 1 ½ cups Unbleached all-purpose flour
• 1 Tablespoon EnerG Egg Replacer powder
• 1 Tablespoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• 1 ¼ cups unsweetened vanilla almond milk
• ¼ cup water
• 3 Tablespoons coconut oil
• 2 Tablespoons peanut butter (I used homemade peanut butter by my dear friend Mary Kay)
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
• ⅓ to ½ cup chocolate chips (optional)
• 1 banana, thinly sliced (optional)
• coconut oil for cooking

Directions

Combine dry ingredients. Stir to mix well, then make a well in the center. In a separate bowl, stir some of the milk, warmed, together with the peanut butter, and if solid, the coconut oil, until smooth. Stir in the rest of the milk, the water, vanilla, and almond extract (if using). Add mixture to the dry ingredients, and stir gently to blend. If desired, stir in chocolate chips.

Heat griddle or pan, lightly greased with coconut oil. Use a ¼ cup measuring cup to drop batter onto hot griddle. Cook until underside seems golden brown (it will show around the bottom edges). Flip pancakes and continue cooking until golden brown on both sides. Repeat with remaining batter, using coconut oil to lightly grease the grill between batches.

Makes 10 - 12 fluffy, delicious pancakes.

Tip: For Peanut Butter (caramelized) Banana pancakes, place a few thin slices of banana on the grill then pour ¼ cup of batter over for each pancake. Proceed as directed above. Wipe grill with a damp paper towel between batches to avoid making “burnt banana” pancakes!! :-) Serve with chocolate peanut butter syrup and extra caramelized bananas.

Chocolate Peanut Butter Syrup

• 1 Tablespoon coconut oil
• 1 Tablespoon peanut butter
• ⅓ cup chocolate chips

Combine all ingredients in a bowl atop a double boiler. Make sure that no steam escapes around the sides of the bowl. Turn off heat and stir until syrup is completely melted and pourable. Enjoy!!

- Acooba

---

Peanut Butter Nice Cream

Ingredients

Chia Pudding

• ½ cup almond milk or soy creamer
• 1 tbsp chia seeds
• ¼ tsp almond extract (opt.)

Nice Cream

• 3 frozen bananas
• ½ cup extra thick chia pudding
• ⅓ cup homemade (or high quality) unsalted, unsweetened peanut butter
• 1 tbsp maca
• ½ tsp ground cinnamon + extra for dusting
• ¼ tsp sea salt + extra for topping
• almond milk or soy creamer (for thinning)

Directions

Extra Thick Chia Pudding

Chia Pudding

In small saucepan whisk all ingredients together. Stir constantly over medium-low heat until mixture has thickened into a thick “pudding”. Refrigerate overnight. At this point chia pudding should be very thick (more sludge than pudding) and is ready to be used to make delicious Nice Cream!

Nice Cream

In high speed blender or food processor combine all ingredients. Blend until smooth (you might need to add a little milk or creamer to get the blender/processor going.) Serve Nice Cream into dishes of choice and top with sea salt and cinnamon.

Tip! Try substituting the peanut butter for other nut or seed butters! I highly recommend subbing sunflower seed butter for a delightful experience :)

Serves 2

- Marina K.

---

Moroccan Veggie Meatballs

Ingredients

• 1 roll Gimme Lean (beef style)
• 2 tbsp parsley, chopped
• 1 tbsp cilantro, chopped
• ½ sweet onion, chopped finely
• ½ tsp cumin
• ¼ tsp cayenne pepper
• ½ tsp salt (optional)
• Olive oil for pan-frying

Directions

Combine all ingredients (minus oil). Mash well and form into 1-inch balls. Heat oil in skillet and pan fry “meatballs”, turning as necessary to brown on all sides. Serve warm with couscous and tomato or red pepper sauce.

- Acooba

---

Vegan Hand Pies

Ingredients

• 1 recipe Smokey Marinara “Meatballs”
• Up to 12 squares (5 x 5 inches) of vegan puff pastry, thawed
• water (for sealing pastry)

Directions

Preheat oven to 400° F.

Line baking sheet with parchment paper.

Spoon 2-3 meatballs onto middle of each square of puff pastry. Using finger, line edges of pastry with water. Fold squares in half to make a triangular shape. Using fork crimp edges of pastry together. Take fork and prick tops of pastries. Transfer to baking sheet and bake for 20 to 25 minutes or until tops and bottoms are golden brown. Overbake, rather than underbake these. Allow pastries to cool for 10 minutes on pan before serving.

Makes 8-12 pastries.

Tip: Have leftover filling? Try adding some grilled veggies and serve in sub sandwiches.

- Acooba

---

Sunflower Butter Cookies

Last week, while at Veggie Fest Chicago, I tried Trader Joe’s Sunflower Butter. For the very first time. It was like: “where have you been all my life?!” Seriously delicious. So of course I got some when I returned home to share with my girls. This morning, I opened up the jar and was hit, simultaneously, by the most wonderful aroma, and by an irresistible inspiration. There are many, many things I’m going to do with this butter. First up: Sunflower Chocolate Chip Cookies. This is my first pass, and the recipe will evolve. I’m already thinking of a few things to do differently next time (which will probably be soon!). But for now, my tastebuds are about to take a walk on the sunny side. Here’s what I did today:

Ingredients

• 5 Tablespoons Earth Balance, whipped organic buttery spread
• ¼ cup Trader Joe’s Sunflower Butter
• 2 Tablespoons dark brown sugar
• 6 Tablespoons granulated sugar
• 1 ½ teaspoons EnerG Egg Replacer
• generous ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon vanilla
• 2 Tablespoons water
• 1 cup plus 2 Tablespoons unbleached, all-purpose flour
• ½ cup vegan chocolate chips, optional

Directions

Preheat oven to 350° F.

Line baking sheets with parchment paper.

In a medium mixing bowl, place Earth Balance, sunflower butter, sugars, egg replacer, baking soda, salt, and vanilla. Blend by hand for a minute or two until well blended and smooth. Stir in water. Fold in flour, and chocolate chips, if desired. Drop mounds of dough two or three inches apart on prepared baking sheets. Bake for 10 - 12 minutes until set, then remove baking sheet from oven and place on a wire rack to cool.

Tip: For denser cookies, roll the mounds of dough into balls then press with the tines of a fork that has been dipped in granulated sugar (like peanut butter cookies). Bake and cool as directed. Enjoy!

Makes about a dozen cookies.

Edit: They might turn green! Sunflower seeds have chlorogenic acid (naturally occurring in plant leaves and stems, etc., and also in the seeds of the sunflower plant). The chlorogenic acid reacts with baking soda and possibly baking powder to produce a green pigment as they cool.

- Acooba

Related Recipes: Vegan Chocolate Clouds, Dirty Vegan Chocolate Chip Cookies.

---

Vegan Chocolate Applesauce Cake

Ingredients

• 1 ¾ cups Unbleached Flour
• 1 tablespoon EnerG Egg Replacer
• ½ cup unsweetened cocoa powder
• 1 ½ teaspoon baking powder
• 1 ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon (optional)
• ½ cup dark brown sugar, packed
• ½ cup granulated sugar
• 1 cup unsweetened applesauce
• ⅔ cup vegetable oil
• ½ cup water
• 1 ½ teaspoon vanilla extract

Directions

Preheat oven to 350° F.

Grease and flour bundt pan (or spray with non-stick cooking spray).

Combine flour, egg replacer, cocoa, baking powder, baking soda, salt, cinnamon and sugars in a medium bowl. Make a well in the center, and add applesauce, oil, water and vanilla extract. Blend together until smooth, about 2 minutes by hand. Pour into prepared cake pan and bake for 30 - 35 minutes, or until toothpick inserted comes out clean. Invert pan on a wire rack to remove cake. Cool completely and frost as desired.

Vanilla Icing

• 1 cup powdered sugar

• ½ tsp vanilla extract

• almond milk or soy creamer (1 to 2 tablespoons)

Place powdered sugar into a small mixing bowl. Add vanilla and whisk in just enough almond milk or soy creamer to make a thick, pourable icing. Pour over cake.

Chocolate Ganache

• 1 cup vegan chocolate chips

• 1 Tablespoon coconut oil

In microwave or over a double boiler, melt chocolate chips and coconut oil together. Pour over cake.

- Acooba

---

Oatmeal Pancakes

Ingredients

• ½ cup unbleached all-purpose flour
• ½ cup quick rolled oats
• 1 tablespoon brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 1 cup buttermilk*
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)

*To make pancakes vegan, replace buttermilk with almond milk and add 1 tablespoon EnerG Egg Replacer powder to dry ingredients. 

Directions

Combine dry ingredients in a large mixing bowl. Stir together with a wire whisk until well mixed. Stir in remaining (wet) ingredients. Set aside for 10 minutes. Heat oiled griddle or skillet to medium hot. Test by sprinkling lightly with water. When pan is hot, stir batter briefly and drop ¼ cup of batter for each pancake onto oiled griddle. Cook until underside is lightly browned, then flip over with a spatula and cook the other side. If necessary, add additional flour or milk to batter to achieve preferred thickness and texture. Serve pancakes hot with butter or margarine and syrup.

Makes 10-12 pancakes.

Tip: Try with my Homemade Apple Syrup :-)

- Acooba

---

Homemade Apple Syrup

Ingredients

• ½ cup apple juice
• ½ cup water
• ½ cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• ¼ tsp ground cinnamon
• 1 tbsp butter or margarine
• Optional add-ins
  • 2 apples, sliced
  • 1/4 cup dried tart cherries
  • 1/4 cup dried cranberries

Directions

Combine all ingredients (except butter) in a small saucepan. Stir to dissolve sugar and cornstarch. Turn heat on to medium and bring to a boil, stirring frequently. Remove from heat. Stir in butter or margarine and serve warm over pancakes or waffles.

Tip: Feeling adventurous? Try replacing the apple juice with pear juice :-)

- Acooba

---

Dirty Vegan Chocolate Chip Cookies

Ingredients

• 7 tbsp Earth Balance Organic Whipped Buttery Spread
• 2 tbsp dark brown sugar
• 6 tbsp granulated sugar
• 2 tsp EnerG Egg Replacer powder
• ½ tsp salt
• ¼ tsp baking soda
• 1 tsp vanilla extract
• 2 tbsp water
• 1 cup plus 2 tbsp unbleached all purpose flour
• 2 Chocolate Joe Joe’s sandwich cookies (or Oreos), crushed
• ½ cup semi-sweet chocolate chips

Directions:

Preheat oven to 350° F.

Line a large baking sheet with parchment paper.

In a mixing bowl, combine Earth balance, sugars, Egg Replacer powder, salt, baking soda, and vanilla. Stir by hand until well blended, about 2 minutes. Stir in water. Fold in flour, then add crushed Joe Joe’s and chocolate chips.

Gently mound about 3 Tablespoons of dough together for each cookie, and place 3 inches or so apart on the parchment paper lined cookie sheet. Bake for 12 minutes, or until bottoms are lightly browned. Transfer pan to a wire rack, and let cookies cool for a bit before trying to remove them. Cool on pan, or transfer to wire racks to cool completely. Enjoy!!

Note: for a special treat, add 2 tablespoons of good quality peanut butter along with the chocolate chips and swirl into the batter.

Makes 9 large cookies.

- Acooba

---

Smokey Marinara "Meatballs"

Ingredients

• 1 package meatless meatballs
• 1 jar (20-26oz) marinara sauce
• 1 tbsp Frank’s Buffalo Wing Sauce
• ⅛-¼ tsp liquid smoke

Directions

Thaw meatballs in microwave per package directions. In large saucepan combine all other ingredients and cook over medium heat until hot. Gently stir in thawed meatballs and heat through. Serve over noodles or use as filling in sub sandwiches.

Serves 6

- Acooba

---

Vegan Tofu Omelets

Ingredients

• 1 package (14oz) firm tofu
• ½ cup unsweetened, plain almond milk
• 1 tbsp besan flour
• 1 tsp yellow miso
• ¼ tsp turmeric
• ¼ tsp paprika or smoked paprika
• 1 tbsp Bragg’s Liquid Aminos
• 1 tbsp cooking oil
• Dash kala namak aka “black salt” (Optional! This will give the omelet that sulfuric “eggy” taste.)
• Fillings of choice (baby spinach, grilled veggies, mushrooms, etc.)

Tools

• Blender or food processor
• Non-stick Skillet
• Silicone Spatula

Directions

Combine all ingredients in blender or food processor. Blend until smooth. Pour a portion of the tofu mixture into a preheated skillet, greased with a little oil or margarine, or sprayed with non-stick cooking spray. Spread mixture evenly with spatula or the back of a spoon. Cook for 3-5 minutes, gently moving the sides of the omelet away from the pan every so often to prevent sticking. Add fillings of choice (our favorite is baby spinach and kalamata olives). Fold omelet in half and carefully slide onto plate. Repeat with the rest of the mixture, greasing pan in between each omelet.

Makes 3-4

- Acooba

Related Recipes: Potato Omelets, Cottage Style Scrambled Tofu.

---

Spicy Vegan Mac 'n Cheese w/ Broccoli

Ingredients

Noodles

• 12 oz. macaroni noodles
• 1 teaspoon salt
• 1 teaspoon olive oil

Broccoli

• 1 bag frozen broccoli florets (16 oz.), or 2 cups fresh broccoli florets
• 1 vegan chicken style bouillon cube

“Cheese” Sauce (adapted from J. Kenji López-Alt's Vegan Nacho Sauce)

• ⅓ cup sunflower oil
• 1 medium Yukon Gold potato, peeled and diced
• ½ large onion, diced
• 1 canned chipotle pepper (packed in Adobo sauce), chopped
• ½ teaspoon turmeric
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon lemon pepper
• ¼ teaspoon dry mustard powder
• pinch freshly ground black pepper
• ⅔ cup raw cashews
• ¾ cup unsweetened almond milk (original, not vanilla flavor)
• ½ cup water
• 1 vegan chicken style bouillon cube
• lemon pepper to taste (opt.)

Directions

Bring a large pot of water with salt and olive oil to a boil, and prepare the noodles according to package directions.

Meanwhile, in a separate saucepan over medium-low heat, saute potato in sunflower oil until heated through. Add onions and continue to saute gently until the onions are translucent, and the potato is softened and almost cooked through (about 5 minutes). Add the chipotle pepper and spices, and stir to combine completely. Add the cashews and saute for a few minutes. Add the almond milk and water, and the vegan bouillon cube. Bring to a simmer, stirring occasionally. Remove from heat and transfer to a heat tolerant blender. Cover and blend until smooth. Strain mixture, if desired, for added smoothness.

Drain pasta when just tender (al dente), reserving ½ cup of the water, and set aside. Use the reserved ½ cup of water to cook the broccoli along with the vegan bouillon cube until just tender. Use a spatula to break up the florets if they are very large.

Stir the cooked macaroni noodles into the broccoli. Gently stir in the sauce, until well combined. Garnish with additional lemon pepper, if desired, and serve hot. Enjoy!

Serves 6-8

- Acooba

---

Vegan Tofu Burgers

French Onion Tofu Burger on English Muffin w/ Guacamole & Lemon Pepper

Ingredients

• 1 package (14oz) firm tofu (do not press water out of tofu!)
• 1 cup panko bread crumbs*
• ½ packet taco seasoning mix for Tex-Mex Burger OR ½ packet onion dip mix for French Onion Burger
• ½ tsp turmeric (opt.)
• 1 tbsp Bragg Liquid Aminos (opt.)
• Vegetable oil (for pan frying)

Directions

Drain tofu and crumble into mixing bowl. Add bread crumbs, spices and Bragg's Aminos. Knead with hands or potato masher until mixture is well combined. Roll mixture between hands to form a ball. Gently flatten into patty shape. Cook patties on medium heat for 2-3 minutes each side, or until golden brown.

Makes 6-8

Uncooked Tex-Mex Tofu Burgers

*Tip: Want gluten-free Tofu Burgers, or just don't have bread crumbs? Try substituting 1 cup finely crushed cereal flakes like corn or rice! We like using Nature's Path Heritage Flakes (though those aren't gluten-free, just tasty :-)

- Acooba

---

Vegan Applesauce Cakes

Ingredients

• 2 cups Unbleached Flour
• 1 tablespoon EnerG Egg Replacer
• 1 ½ teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon powdered ginger
• 1 cup sugar
• 1 cup unsweetened applesauce
• ⅔ cup vegetable oil
• ½ cup water

Directions

Preheat oven to 350° F.

Grease mini cake or cupcake pan.

Combine flour, egg replacer, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a medium bowl and set aside. In a large mixing bowl, combine sugar, applesauce, vegetable oil and water. Blend together until smooth, about 2 minutes. Stir in dry ingredients just until blended. Bake for 18-22 minutes, or until golden brown. Cool completely and frost as desired.

Makes about 8 mini cakes or 12 cupcakes.

Vanilla Icing

• 1 cup powdered sugar

• ½ tsp vanilla extract

• almond milk or soy creamer (1 to 2 tablespoons)

Place powdered sugar into a small mixing bowl. Add vanilla and whisk in just enough almond milk or soy creamer to make a thick, pourable icing. Pour over cakes.

Chocolate Ganache

• 1 cup vegan chocolate chips

• 1 Tablespoon coconut oil

In microwave or over a double boiler, melt chocolate chips and coconut oil together. Pour over cake.

- Acooba

Related Recipes: Vegan Chocolate Applesauce Cake, Vegan Twinkies.

---

Vegan Potato Salad

Ingredients

• 2 lbs red, purple, and yellow potatoes
• ½ cup medium onion, finely chopped
• ½ cup celery, finely chopped
• ½ cup green onions, sliced
• ½ cup sweet relish
• 1 cup pitted kalamata olives
• ½ cup vegan mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp prepared mustard
• 1 tsp paprika
• 1 tsp lemon pepper
• 1 tsp salt (optional)

Directions

Boil potatoes in their skins. Drain and cool enough to handle. Peel potatoes as much as possible (it’s okay if some peel remains). Dice potatoes into a large mixing bowl. Add onion, celery, lemon pepper and salt, and toss to mix completely. In a small bowl, combine vegan mayo, relish, mustard and vinegar. Stir mixture into potatoes. Reserve 2 tbsp of the olives for garnish. Stir the rest into the potato salad. Empty salad into serving dish; sprinkle with paprika and garnish with green onions and reserved olives. Chill for a minimum of 2 hours before serving.

- Acooba

---

Vegan Chocolate Clouds

Ingredients

• 2 squares (1 oz. each) unsweetened chocolate, melted and slightly cooled

• 1/3 cup coconut oil

• 1/2 cup coconut sugar

• 1 tablespoon EnerG egg replacer

• 2 tablespoons unsweetened cocoa powder

• 1 teaspoon vanilla extract

• 1/2 teaspoon almond extract

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/4 cup water

• 1 cup flour

• 1 cup vegan semi-sweet chocolate chips

Directions

Preheat oven to 350° F.

Stir coconut oil and melted chocolate together until smooth. Add coconut sugar, egg replacer powder, baking soda, salt, vanilla and almond extracts and stir to blend well. Stir in water. Stir in flour, then chocolate chips. Use hands or two spoons to shape dough gently into mounds of about a tablespoonful of dough, and space 2 inches apart on a parchment lined baking sheet. Bake for 10-12 minutes until set. Let cool slightly on baking sheet, then transfer to wire racks to cool completely. Enjoy!

- Acooba

Related Recipes: Dirty Vegan Chocolate Chip Cookies, Sunflower Butter Cookies.

---