Spinach, Apple and Cashew Salad
Baby Spinach
1 cup of raisins
1 cup of cashews
1 granny smith apple, chopped

1/4 cup of sugar
1/4 cup of apple cider vinegar
1/4 cup of vegetable oil
1/4 teaspoon of celery salt
1/4 teaspoon of pepper

Sesame Tomato Sauce
1 teaspoon olive oil
1 medium onion, finely chopped
3 cloves garlic, chopped
1 28-ounce can of tomatoes, chopped
1/2 teaspoon toasted sesame oil
3 tablespoons soy sauce
3 tablespoons maple syrup
1 teaspoon basil
dash of ginger

Heat the oil in a large skillet. Add the onion and garlic and cook, covered, over medium heat until the onion is limp and translucent, about 10 minutes. If the onion starts to brown, reduce the heat.

Add the other ingredients and cook, covered, for 30 minutes. Remove the cover and cook for 10 minutes more to boil away excess liquid. The sauce will be chunky.

From The High Road to Health by Lindsay Wagner and Ariane Spade.

This is great over pasta or polenta

Cranberry Walnut Bread
2 cups flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons egg re-placer
1/2 teaspoon salt
1/2 tablespoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon clove
1 cup sugar

Mix well then add:
1/2 cup oil
1 cup almond milk
2 cups shredded carrots
1 teaspoon vanilla extract
1 cup walnuts

preheat the oven to 350 degrees. Line a loaf pan with parchment or brown paper. Cook for 30 minutes.

Vegan Ricotta
1 cup mixed raw cashews, pine nuts and macadamia nuts (or any combo) - soak in water for at least one hour.
1 tablespoon lemon juice
1 tablespoon nutritional yeast flakes
1/2 teaspoon sea salt
1 clove garlic
a few spinach leaves

Mix in a food processor and add water until it is the desired consistency. Great for use in vegetable lasagna as well as a wonderful spread for sandwiches.

Avocado/Mango Salad
2 ripe mangoes, pitted and chopped
1 Large avocado, pitted and chopped
1 tablespoon lime juice
2 teaspoons olive oil
1 tablespoon cilantro leaves
1 tablespoon black sesame seeds

Also great on sandwiches or tostadas!

Crescent Cakes
1 cup finely chopped almonds
1 & 1/4 cup flour
1/2 cup confectioners sugar
2 drops almond extract
1/2 cup earth balance
Egg re-placer (equivalent for 1 egg)

Refrigerate dough until chilled. Pinch off walnut sized pieces and shape into a crescent cake. Bake on a greased sheet at 350 degrees for aprox 20 minutes

original recipe from Scott Cunningham

Artichoke Pesto Pasta
1 cup fresh basil
2 cloves garlic
1/4 cup olive oil
salt and pepper to taste
Chopped artichoke hearts (about 1/2 a can)
3 chopped tomatoes
1/2 can artichoke hearts (in water)

Blend basil, garlic, olive oil, chopped artichoke hearts, salt and pepper in food processor. Warm in large skillet with chopped tomatoes, artichoke hearts and pine nuts. Add cooked pasta and simmer a few minutes.

Black Bean and Sweet Potato (or garnet yams) Enchiladas
2 large sweet potatoes or garnet yams, peeled and diced
1 tablespoon olive oil
1 large garlic clove, minced
1 small, fresh hot chili, seeded and minced
1 15 ounce can of organic black beans, drained and rinsed
1 14.5 ounce can of organic diced tomatoes, drained
1 tablespoon chili powder
salt and pepper to taste
2 cups salsa
8 large flour tortillas
1/4 cup finely chopped red onion

Preheat the oven to 400 degrees. Arrange the sweet potatoes or garnet yams in a single layer on a lightly oiled baking sheet and roast until tender, turning once. About 20 minutes. Remove from oven and set aside.

Reduce to the oven temperature to 350 degrees. Heat the olive oil in a large skillet over medium heat. Add the garlic and chili and cook, stirring until fragrant, about 30 seconds. Add the beans, tomatoes, chili powder, and salt and pepper to taste. Stir in the sweet potatoes and simmer for 5 minutes. Set aside.

Spread a thin layer of salsa over the bottom of a lightly oiled 9x13 baking dish and set aside.

Place a tortilla on a flat work surface. Spoon a portion of the sweet potato or yam mixture down the center of the tortilla and roll it up. Place the filled tortilla in the baking dish seam side down and repeat with the remaining tortillas and filling mixture. Spoon any remaining filling mixture on top of the enchiladas, top with the remaining salsa, and sprinkle with the onion. Cover and bake until hot and bubbly, about 20 minutes, serve hot with chopped avocados and vegan sour cream.

From Vegan Planet by Robin Robertson

Marrakesh Stew with Wild Rice
2 cups chopped leeks
2 cloves garlic
3 carrots chopped into 1 inch pieces
1 rutabaga chopped into 1 inch pieces
1 can organic roasted tomatoes (do not drain)
1 Vegan Vegetable Bouillon cube, dissolved in 2 cups hot or boiling water
I red potato chopped into 1 inch pieces
1 tsp each: cinnamon, ground cumin, coriander, cloves, turmeric
1/4 tsp red pepper flakes
pinch of ground allspice and ground nutmeg
1 can garbanzo beans
1/2 cup pitted and chopped Medjool Dates
2 cups blend of Basmati and Wild Rice, cooked per package directions
2 cups Seitan, if desired, cut into 1 inch pieces
slivered almonds as a garnish

Saute leeks and garlic in 2 Tbsp olive oil until translucent. Add carrots, rutabaga, tomatoes, potato, seitan, liquid and spices. Bring to a boil. Cover and reduce heat and simmer for 40 minutes.

Stir in cooked Basmati and Wild Rice, garbanzo beans and dates and simmer for another 10 minutes.

Sprinkle with slivered almonds and serve.

Adapted from Simply in Season by Mary Beth Lind & Cathleen Hockman-Wert

Sauteed Sweet Potatoes (or Garnet Yams) with Red Onions and Balsamic Vinegar
2 tbsp extra-virgin olive oil
1 small chopped red onion
2 sweet potatoes (or garnet yams), peeled and diced and cut into 1/8 inch dice
salt and pepper to taste
a few drops of balsamic vinegar

Heat a skillet over high heat until your hand feels warm when held about 3 inches above the surface.

Add the oil and saute' the onions over high heat for a few minutes until brown. Add the sweet potatoes or garnet yams and stir to mix well. Cover and heat until tender, stirring occasionally.

Remove from heat, add salt and pepper to taste and balsamic vinegar. Toss and serve warm.

This is a great side dish to serve with Artichoke Pesto Pasta

Adapted from The Voluptous Vegan by Myra Kornfeld and George Minot

More to come....!