Spinach Portobello Pasta

Ingredients:
1 (8 ounce) package uncooked pasta (of your choice)
1 tablespoon chili flakes
2 tablespoons cooking oil
2 cups portobello mushrooms, diced into cubes 
1 cup of crimini mushrooms, diced (or another type of mushrooms)
1 large clove garlic, minced
1/2 teaspoon dried basil
2 cups of baby spinach
2 1/2 cup tomato sauce
1 small yellow onion (finely diced)


Directions

In a large pot with boiling salted water cook pasta until al dente. Drain.

In a separate pot, sautee together onion, cooking oil, chili flakes, and garlic for a few minutes. Add mushrooms and cook until soft (about 10min)then add spinach and basil, and cook for a few more minutes. Add tomato sauce and bring to a simmer (about 10min). Toss cooked pasta in sauce and serve warm.

Vegan Split Pea and Beans Soup

Ingredients
• 1 tablespoon cooking oil
• 1 onion, chopped
• 1 tablespoon chili flakes
• 3 cloves garlic, minced
• 1 cup dried split peas
• 1 cup of red kidney beans
• 1 large tomato diced
• 1 1/2 teaspoons salt
• 3 to 5 cups water
• 3 carrots, chopped
• 1 cup of green beans (snapped in half)
• 1/2 cup chopped parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground black pepper

Directions
1. In a large pot over medium high heat, saute the oil, onion, chili flakes and garlic for 5 minutes. Add the peas, kidney beans, tomato, salt and cook stirring frequently for another 3 minutes. Add water and bring to a boil. Reduce heat and simmer for 20 to 25 minutes, stirring occasionally.
2. Add the carrots, green beans, parsley, basil, thyme and ground black pepper. Simmer for another 15 to 20 minutes, or until the peas, beans, and vegetables are tender.

Vegan Blueberry Scones

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup cane sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup vegan butter or margarine
• 1 cup fresh blueberries
• 1/2 cup nut milk
• 1/2 cup water

Directions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Sift your dry ingredients into a large bowl. Cut in margarine until you have crumbles. Mix in blueberries. Combine the nut milk and water, and slowly stir into dry ingredients until you have the consistency of biscuit dough. You may not need all of the liquid.
3. Collect the dough into a ball and slightly pat down 1 to 2 inches high. Cut into 8 wedges and place onto a greased baking sheet. Keep the wedges about 3 inches apart.
4. Bake for 15 to 20 minutes or until golden and cool for about 5min before serving.

*And the whole time you're making this keep thinking "these are going to be so yummy!"

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Oatmeal Apple Crisp Recipe

Ingredients:

# 4 large or 6 medium apples, pared and sliced
# 1/2 cup flour, sifted
# 3/4 tsp ground cinnamon
# 3/4 tsp ground nutmeg
# 1/3 cup softened vegan margarine
# 3/4 cup cane sugar
# 1/2 cup oatmeal flakes


Directions:

Preheat oven to 375°F or 190°C.

Grease baking dish and arrange apple slices in it.

Sift together flour, nutmeg, and cinnamon. Cut the flour into the softened margarine until the mixture resembles breadcrumbs. Add remaining dry ingredients and mix thoroughly.


Sprinkle the dry mixture over top of the apples.

Bake 30 minutes, or until apples are cooked and topping is golden-brown.

Spicy Avocado Pesto Penne (Vegan Friendly)

Inspired by: http://www.vegalicious.org/2007/04/07/spinach-pasta-with-avocado-pesto-and-pistachios/

Ingredients:

2    large avocados or 3 small one's
2    tbs chili sauce*
4    cups of basil
1    lime juiced
3    garlic cloves
1/2 tsp sea salt
2    tbs olive oil 
3    roma tomatoes (diced)
1    cup artichoke hearts

Your choice of pasta

Directions

Process together the avocado, chili, lemon juice, and basil. Add 2 to 3 tablespoons of water so that the blender can process the ingredients. Add chopped garlic, salt, and olive oil and continue to puree.  

Prepare your choice of pasta to your liking.

In a separate sauce pan combine tomatoes, artichoke hearts and a little bit of oil and cook for about 4 to 5 minutes. Once your pasta is ready, add pasta and pesto sauce to the sauce pan and toss well.

Enjoy!

* You can change the amount of chili sauce you use or omit it completely. You can also add 1/4 cup of Parmesan cheese to this dish if you want it vegetarian instead of vegan.

Vegan Banana Pancakes

Chia Gel (egg substitute)

    * 1 tablespoon chia seeds
    * 1/2 cup of cold water

Combine cold water and chia seeds in a bowl and allow to sit

Ingredients

    * Chia gel
    * 1 cup flour
    * 3 tablespoon cane sugar
    * 2 teaspoons baking powder
    * 1/4 teaspoon salt
    * 1 cup almond milk
    * 2 tablespoons vegetable oil
    * 2 ripe bananas thinly cut*

Directions

Combine dry ingredients. In a separate bowl, mix together chia gel mixture, almond milk, and vegetable oil.

Stir flour mixture into wet mixture; add sliced bananas.

Heat your pan or griddle and keep on medium heat. Pour or scoop the batter onto the pan - the more batter you use, the bigger the size of your pancakes.

Cook until pancakes are golden brown on both sides.

Serve with maple syrup.

*You can choose to mash the banana's instead of using slices.

Spicy Vegan Chili

Ingredients:

1-2 tbl spoons cooking oil
1 medium onion
1 clove garlic, minced
1 can of red kidney beans (rinsed & drained)
1 can/19 ounce Aylmer Accents stewed tomatoes with Chili seasonings
1 pouch El Paso Chili seasoning
2 cups of finely diced mushrooms
2 Thai Chili's

Directions:
Heat cooking oil in large saucepan over medium heat. Sauté onion and garlic. Add mushrooms. Brown mushrooms or cook until water in mushrooms is dried out.

Add Old El Paso chili seasoning and sauté for 5 minutes longer. Stir in Aylmer Accents stewed tomatoes with chili seasoning.

Bring everything to a boil; cover and simmer for 20 minutes.

Add in kidney beans and allow to cook for another 10 to 15 minutes, then add the two thai chili's for an extra kick.

Serve with a side of favorite pita or bread, or make chili pockets by wrapping chili in mini pita's.