Equipment:

• Cooking pot
• Cookie sheet

Ingredients:

• Salt: 1/4 tsp
• Vegan sugar: 1/4 cup
• Sweetened or unsweetened shredded coconut: 2 cups
• Flour: 2 tbsp
• Sugar: 1/3 cup (if using the unsweetened coconut)
• Vanilla: 1 tsp
• Non dairy milk: 1 cup

Directions:

• Allow the oven to preheat to 350 degrees Farenheit
• Bring the milk, salt and sweetener to a boil, then whisk in the flour. Allow to boil for another 2 minutes before reducing the temperature to med/low. Continue to cook until it becomes a mixture just a bit thinner than a pudding
• Stir in the vanilla, then the coconut and excess sugar
• Make rounded balls with a teaspoon, and place them on the cookie sheet
• Bake for approx 15-16 minutes

These delights are also great with some chocolate frosting drizzled over the top!

Equipment:

• Rice cooker or cooking pot
• Frying pan

Ingredients:

• Brown rice: 1 cup
• Green lentils: 1 cup
• Onion, thinly sliced: 1 large
• Water: 4 1/2- 5 cups
• Olive oil: for frying with

Directions:

• Cook the rice and lentils together. If you use a rice cooker, then simply set it and turn it on. If you are using a cooking pot, bring the rice and lentils to a boil and then allow to simmer for an hour
• Over medium heat, fry the onion in the frying pan with olive oil until they become a light brown colour
• Mix all the ingredients together and serve

You can try serving some pan fried veggies over the Mujadara, or adding in different spices or hot sauces to adjust the flavour

Equipment:

• Frying pan
• Baking pan

Ingredients:

• Onion: 1
• Tomatoes, large: 2
• Peppers: 2
• Refried beans: 1 can
• Cooked brown rice: 3 cups
• Salt and pepper: to taste
• Cumin: 2 tsps
• Chilli powder: 2 tsps
• Olive oil: 2 and one half tbsp

Directions:

• Allow the oven to preheat to 400 degrees F, then fry the peppers with the olive oil in the frying pan
• Stir in the chopped up tomatoes and onions after 2 minutes, then allow to cook for  a few minutes
• Combine the rice with the tomato mixture, then sitr in the chili powder, cumin, salt, and pepper
• Spread approximately 2/3′s of of the rice mixture in the cooking pan and then spread the can of beans over top. Next spread the rest of the rice mixture on top and allow to bake for approximately 20 minutes

If you love cheese, try grating some parmesan over top for a little extra flavour!

Equipment:

• Saucepan

Ingredients:

• Fresh spinach, chopped: 4 cups
• Pine nuts: 1 tbsp
• Plain couscous: 1 box
• Tomatoes: 8 large
• Shredded vegan mozarella cheese: 1/2 a package
• Veggie broth: 2 tbsp
• Olive oil: 4 tbsp (divided)

Directions:

• Allow the oven to preheat to 400 degrees Farenheit. Cook the couscous according to the instructions on the package
• Add 2 tbsps of the olive oil to the saucepan and allow it to heat up. Add in the veggie broth, pine nuts, spinach, and cooked couscous
• Allow the mixture to cook until the spinach becomes wilted and then set it aside. Cut off the tops of the tomatoes and take out the insides, then use the left over olive oil to rub the them inside and out
• Bake the tomatoes for 20 minutes
• Once the tomatoes have baked, stuff the mixture into them and then allow them to bake for another 10 minutes. Then sprinkle the cheese on top and bake for a final 5 minutes

These also work great as part of an appetizer platter!

Equipment:

• Mixing bowl
• Frying pan
• Paper towel

Ingredients:

• Raw sugar: 1-2 tbsp
• Powdered sugar: 1 tbsp
• Unbleached white flour: 5 tbsp
• Lemon juice: From 1/2 a lemon
• Cinnamon: 1/2 tsp
• Vegetable oil: 2 tbsp
• Ripe banana, mashed: 1

Directions:

• Combine the sugar and lemon juice with the mashed banana, then mix in 1 tbsp of flour at a time
• Allow the oil to heat in the frying pan, ensuring not to burn it. Drop in spoonfuls of the banana mixture one at a time and allow to cook for about 2 minutes on each side
• Allow to drain on the paper towel until they are just warm
• Stir together the powdered sugar and cinnamon, then cover each puff in it

Vegan Banana Puffs can be enjoyed warm or cool, but our favourite is when they’re fresh out of the pan!

Equipment:

• Blender
• Medium cooking pot

Ingredients:

• Salt: 1/4 tsp
• Powdered sage: 1/2 tsp
• Garlic powder: 1/2 tsp
• Black pepper: 1/8 tsp
• Quick cooking oats: 2 tbsp
• Dried thyme: 1/2 tsp
• Broccoli: 2 cups
• Non-dairy milk: 1/2 cup
• Water: 2 cups

Directions:

• Except for the milk, combine all ingredients in the pot and bring them to a boil
• Reduce the heat and allow to simmer for approx 5-7 minutes
• Puree these ingredients in the blender, then add in the milk and stir

Try replacing the water with vegetable broth for a slightly different taste!

Equipment:

• Mixing bowl

Ingredients:

• Tofu, soft: 1 500 ml package
• Frozen spinach: 1 package
• Onion soup mix: 1 package

Directions:

• Defrost the spinach and then strain it
• Stir together the spinach, tofu, and onion soup mix
• Chill or heat before serving

Vegan Spinach Dip goes great served with brown rice chips, or in the center of a hollowed out loaf of bread!

Equipment:

• Blender
• Small cooking pot

Ingredients:

• Lemon juice: 1/4 cup
• Water: 2/3 of a cup
• Olive oil: 1/4 cup
• Tamari sauce: 1 1/2 tbsp
• Roasted cashews: 1 1/2 cups
• Toasted sesame seeds: 1/4 cup
• Canned jalapenos, drained: 1 can (7 oz)
• Roasted red pepper, stemmed and seeded: 1
• Paprika: 1 1/2 tsp
• Nutritional yeast: 2/3 of a cup
• Hot sauce: just a dash

Directions:

• Combine all ingredients in the blender and allow to mix until it becomes a creamy mixture
• Heat up the sauce over low heat in the cooking pot

Vegan Nacho Sauce is great over your nachos, but we also suggest using it in your vegan burritos or tacos!

Equipment:

• 2 small mixing bowls
  

Ingredients:

• Garlic, minced: 1 clove
• Tomato, finely chopped: 1/4
• Parsley, diced: 1 handful
• Vegan parmesan cheese: 2 tbsp
• Canned artichoke hearts: 4
• Black olives: 1/4 of a can (4 oz)
• Extra virgin olive oil: 2 tbsp
• Vinegar: 1 tbsp
• Garlic salt: as desired

Directions:

• Cut off the bottom layer of each heart and set off to the side, then spread out the inner leaves of each of the artichokes
• Stir together the tomatoes, olives, parsely, and garlic in one bowl, and the vinegar and olive oil in the other
• Add in the garlic salt and parmesan cheese to the olive oil mixture, then pour it over the bowl of vegetables
• Stir up the mixture and then stuff each artichoke with one spoonful of it

Try grating a little extra cheese over the top and baking these artichokes in the oven for 3-5 minutes!

Equipment:

• Cooking pot

Ingredients:

• Lemon zest: 1 tbsp
• Cornstarch: 3 tbsp
• Water: 6-8 tbsp
• Non dairy milk: just a splash
• Lemon juice: 1/2 cup
• Sugar: 1/4 cup

Directions:

• Combine the cornstarch with water until it creates a smooth mixture
• Over medium heat, add in the other ingredients
• Stirring occasionally, bring to a boil then add in the milk. Stir over the heat until well mixed
• Allow to cool until consistency thickens

Use Vegan Lemon Curd in the center your favourite vegan cake, muffin, or loaf!