Resources

Vegan Lemon Cake Hack Ingredients Betty Crocker lemon cake mix One can of sparkling lemon water.  For Frosting Use one stick of soy free Earth Balance butter, splash of vanilla and powdered sugar for frosting. Directions Bake at 350 for […]

Mushroom Tapenade Ingredients 1 onion, diced 10 oz button mushrooms, sliced 4 oz shiitake mushrooms,  sliced 4 garlic cloves, minced 1 tsp dried thyme 1/4 tsp salt 1/4 tsp  pepper 1/4 cup  white wine 1 6-oz can  pitted black olives, […]

Outrageous Brownies Ingredients 1 15 oz can salt-free black beans, rinsed and drained 1 1/2 cups date paste, see note 3/4 cup unsweetened almond milk 2 TBSP ground flax seeds 1 TBSP vanilla 1 tsp baking powder 1/2 tsp baking […]

Vegan Chocolate Cupcakes Ingredients 1 cup plain unsweetened soy milk 1 teaspoon apple cider vinegar 3/4 cup granulated sugar 1/3 cup canola oil 1 teaspoon pure vanilla extract 1/2 teaspoon almond extract, peppermint extract, or additional vanilla extract 1 cup […]

Snickerdoodle Cookies Ingredients Topping 3 tablespoons sugar 1-1/2 teaspoons ground cinnamon Cookies 1-1/3 cups flour 3/4 cup sugar 2 teaspoons baking powder 1/4 teaspoons salt 1 tablespoons ground flax seeds 3 tablespoons water 1/2 cup vegan margarine Directions Preheat oven to 400°F (222°C). […]

Lentil Meatballs Ingredients 3/4 cup dried green, brown, or French lentils (I used green French lentils) 1 1/2 cups low-sodium vegetable or chicken broth, plus additional as needed 2 teaspoons olive oil 1/2 cup diced yellow onion (about 1/2 medium […]

Bruschetta  Ingredients 2 pounds fresh Iowa tomatoes (or Roma) 2 cloves minced garlic  1/2 cup fresh basil, thinly sliced   2 tsp balsamic vinegar  salt and pepper     Directions Quarter tomatoes and pull out seeds and pulp and discard. Chop the remaining […]