Tabbouleh is always a fabulous picnic or party side dish. Light and fresh and and healthy. But for those who are looking for an even healthier version, try substituting the Bulgar wheat and grains for cauliflower. My vogue veggie of the month, this is a fun, crunchy and tasty spin on a middle eastern favorite!

• 1/2 head of cauliflower, chopped into florets
• 3/4c finely diced tomatoes
• 3/4c finely diced cucumbers
• 2 green onions, very finely minced (use whites and greens)
• 1-2 tablespoons olive oil
• Juice of 1/4 to 1/2 of a lemon
• 1 teaspoon fresh tarragon, minced
• 1 teaspoon fresh thyme, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• salt and pepper, to taste

Chop cauliflower into florets – make the size fairly uniform.

Add cauliflower to food processor and chop for about a minute or so until the cauliflower begins to look like rice.

Transfer to a large bowl and add tomatoes, cucumbers and onion to the cauliflower.

Add olive oil, lemon juice, herbs, and spices. Salt and pepper to taste. Set aside or refrigerate.

Having just spent the holidays with my family, arepas are still fresh in my mind!
For breakfast or to sop up some yummy veggie
soup, these corn meal, cheese filled cakes are a little slice of heaven.
Straight from the pages of my newest cookbook, The Healthy Voyager’s Global Kitchen,
check out the easy how-to video
on how to make the vegan version of a Colombian favorite!

It’s the last big party of the year, or the 1st big one of next year, depending on how you look at it. Either way, it’s time for a grand fete and that means yummy food!  Impress your guests this year with these awesome finger foods to get the new year started on a tasty note!

Polenta Crisps

• 4 cups water
• 2 teaspoons salt
• 1/2 teaspoon freshly grated or ground nutmeg
• 1 cup fine grain polenta
• 1 cup vegan shredded mozzarella or nutritional yeast
• Freshly ground coarse black pepper
• 2 tablespoons minced fresh thyme leaves

In a heavy saucepan, bring the water to a boil over high heat. Add 2 teaspoons salt and the nutmeg and reduce the heat to the medium. Add the polenta gradually, whisking constantly. Continue to whisk for 5 minutes as the mixture bubbles. Reduce the heat to low and cook, stirring occasionally, until the mixture begins to come away from the sides of the pan, about 10 minutes. Add 1/2 cup of the cheese, 1 teaspoon thyme and 1/2 teaspoon pepper and stir to combine thoroughly.

Invert a rimmed baking sheet on a countertop and cover the surface with parchment paper. Spread the polenta out with a spatula into a smooth, even layer. Cover the polenta with another sheet of parchment paper. Place another baking sheet, right side up, on top of the parchment. With 2 hands, press down evenly on the top baking sheet until the polenta is 1/4 inch thick. The idea is to sandwich the polenta between 2 flat surfaces. Refrigerate for at least 1 hour or up to overnight.

Preheat the oven to 375 degrees F. Invert the baking sheets together. Remove the top baking sheet and the top layer of parchment paper. The smoother side of the polenta will be facing up. Cut the polenta into triangle about 2 inches long by 1 1/2 inches wide. Transfer the triangles to 1 or more baking sheets, spacing them 1/2-inch apart. Sprinkle about 1/2 cup of the remaining cheese and the remaining thyme on top of triangles.

Bake the crostini until hot throughout and starting to brown, about 10 to 12 minutes. Turn the oven to broil and broil the crostini about 8 inches from the heat source until crispy and golden brown on top, about 3 minutes. Serve warm or at room temperature.

Winter Stew Shots

• 1/2 strip vegan bacon, diced
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted vegan butter
• 2 shallots, chopped
• 2 15-ounce cans cannellini or other white beans, drained and rinsed
• 6 leaves fresh sage, chopped
• 4 cloves garlic, chopped
• 3 cups vegan chicken broth or vegetable broth
• 1/2 cup  vegan heavy cream ( 1 block of silken tofu (12-ounces) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps )
• 1/4 teaspoon cayenne pepper
• Kosher salt
• 3 slices crusty bread, toasted
• 2 ounces vegan cream cheese
• Freshly ground black pepper

Fry the bacon in a medium saucepan over medium heat until halfway done, 3 minutes. Add the olive oil, butter and shallots and saute until soft, 6 minutes. Add the beans, sage, garlic and broth, bring to a simmer and cook 15 more minutes.

Transfer the mixture to a blender or food processor in three batches and puree until smooth. (Be careful-hot liquids are prone to explode when whipped!) Return the pureed soup to the pan and add the cream, cayenne, and salt to taste. Keep warm.

Smear the toasted bread generously with cream cheese and cut into 3/4-inch croutons. To serve, ladle the soup into shot glasses, top with cream cheese croutons and sprinkle with black pepper.

Pot Bellied Portabellas

• 16 baby portabella mushrooms (creminis)
• 1 pound vegan ground beef
• 1 teaspoon fennel seed, 1/3 palmful
• 1 small onion, finely chopped
• 3 garlic cloves, grated or finely chopped
• 1 lemon, zested
• 1 cup shredded vegan cheese (mozzarella)
• 1/2 cup breadcrumbs, a couple handfuls
• 1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel
• Salt and pepper
• 2 tablespoons olive oil
• 1/4 cup pine nuts or chopped almonds

Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them. Preheat the oven to 400 degrees F. In a large mixing bowl, combine the ground vegan meat, fennel seed, onion, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs and spinach and season with salt and pepper. Brush lightly with olive oil and stuff the mixture into the caps.

Arrange the caps on a rimmed baking sheet or in a baking dish. Leave some room around each mushroom to prevent the caps from getting steamy. Sprinkle the remaining cheese and the nuts on the caps and transfer to the oven. Bake until the mushrooms are tender and the filling is cooked through, about 25 minutes. Serve warm.

Custardy Cones

• 1 1/4 cups vegan marscapone cheese (recipe below)
• 1/4 cup vegan cream cheese, at room temperature
• 1/3 cup confectioners’ sugar, plus more for dusting
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 teaspoon finely grated orange zest
• 1/3 cup finely chopped vegan chocolate (about 2 ounces)
• 6 vegan sugar cones
• 2 tablespoons finely chopped pistachios

Put the marscapone in a fine-mesh sieve set over a bowl. Refrigerate 30 minutes to drain.

Transfer the ricotta to a large bowl. Add the cream cheese, confectioners’ sugar, vanilla and almond extracts, and the orange zest and beat with a mixer until smooth and fluffy, about 1 minute. Fold in 3 tablespoons chopped chocolate. Cover and refrigerate until thick and cold, at least 1 hour.

Transfer the mascarpone mixture to a resealable plastic bag. Snip off one corner and pipe the mixture into the cones. Gently press the remaining chocolate and the pistachios into the ricotta mixture. Dust the cones with confectioners’ sugar.

Mascarpone Vegan Cheese

• 1/4 cup vegan heavy cream
• 1 tablespoon agar powder or arrowroot flour
• 1 cup vegan cream cheese
• 1/4 cup vegan sour cream
• 2 tablespoons Amaretto or 1 tablespoon almond extract
• 1/3 cup confectioner’s sugar
• 2 teaspoons vanilla extract

Bring heavy cream to a boil in a small sauce pan and then dissolve the agar or arrowroot into it and allow it to cool to room temperature. Combine the cream/agar mix with remaining ingredients and whisk until well incorporated and fluffy. Cover and refrigerate for at least 3 hours. If it solidifies, just mix it up so it softens up before adding it to the “cake”.

For those of us who don’t dine on turkey at Thanksgiving, it’s the sides that really get us in a tizzy. Even folks who do look forward to the bird really load up on their favorite holiday side dishes. Who doesn’t love stuffing, mashed potatoes and gravy? Well, below I’ve compiled some great traditional as well as non-traditional sides that will keep you happy and stuffed through to Cyber Monday!

Maple Chipotle Sweet Potato Bisque

• 4-5 small/medium sweet potatoes
• 1 cup plain soymilk (keep extra on hand if you want to thin out the soup a bit)
• 1 chipotle pepper in adobo
• 1/4 cup maple syrup
• 1/2 cup vegan sour cream
• 4 tablespoons softened vegan butter
• Salt and pepper to taste

Wash and peel sweet potatoes, then cube and boil until fork tender. Add cooked sweet potatoes in a large bowl.

In a food processor or using an immersion blender pulse the soymilk and chipotle together. In a saucepan bring the soymilk and chipotle mixture to a simmer on low. Then add the maple syrup, sour cream, butter and salt and pepper to the milk mixture. Pour the soymilk mixture over the cooked sweet potatoes and again use the  immersion blender or a hand mixer to mix the ingredients together.

Pumpkin Empanadas

Dough

• 1 cup water
• 1/4 cup sugar
• 1 teaspoon salt
• 2 (1/2 ounce) packages dry yeast (4 1/2 teaspoons)
• 1/8 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 3 cups all purpose flour, divided in half
• 3/4 cup vegetable shortening

Filling

• 2 tablespoons vegan butter
• 1 cup firmly-packed dark brown sugar
• 1 cup pumpkin puree (not pumpkin pie filling)
•  1 – 1 1/2 teaspoons Pumpkin Pie Spice
• Grated orange zest, to taste

Garlic Rosemary Mashed Potatoes

• 5 medium baking potatoes peeled and coarsely chopped
• 1 teaspoon salt
• 5 tablespoons vegan butter, at room temperature
• 1/2 cup vegan sour cream, at room temperature
• 1 tablespoon olive oil
• 1-2 teaspoons finely minced garlic
• 1 teaspoon rosemary
• 1-2 tablespoon soymilk, at room temperature or warmed
• Salt and pepper
• 1 tablespoon chives, for garnish

In a medium pot, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan.

In a medium saucepan, sauté the garlic and rosemary in the olive oil until slightly brown.  Add this to the potatoes along with the butter and sour cream.

Mash the potatoes with a potato masher or hand mixer until the ingredients are blended. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Taste and add salt and pepper, if needed. Garnish with chives.

Cornbread, Herb & Apple Sausage Stuffing

• 1 tablespoon olive oil
• 1 large onion
• 1 cup celery, chopped
• 1 package Field Roast vegan apple sausage, chopped into bite sized chunks
• 4 cups vegan cornbread
• 1 cup vegetable broth
• ½ teaspoon of each: dried sage, thyme, and savory, with a pinch of rosemary
• Salt and pepper
• Chinese sesame oil for brushing

Fry onion and celery in oil until translucent but still crunchy.  Add in the sausage.

Remove from heat and add bread crumbs, pour broth and remaining ingredients over, and stir well while heating on low.

Place stuffing in an 8-inch square pan. Lightly brush the top with sesame oil and cover with foil, baking for 350 degrees for 30 to 60 minutes, depending on desired crispiness.

MMMM, ’tis the season for yummy sweets and tasty treats! And sweet potato is quite a star this time of year so while it’s fab for a dinner veggie, it makes for some pretty awesome sweet appetizers and desserts. You may want to name these “gone in 60 seconds” puffs!

• 1/2 cup sweet potatoes, mashed or pureed
• 1/4 cup vegan cream cheese, softened
• 1 tablespoon brown sugar
• 1 tablespoon fresh lemon juice
• Kosher salt
• 1 package of vegan puff pastry dough (1 use sheet only), thawed
• 1/3 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1/4 cup vegan butter, melted

Preheat the oven to 350 degrees F.

In a small bowl, mash the sweet potatoes with a fork, and mix in the cream cheese, brown sugar if using, lemon juice, and pinch of salt until creamy. Cut the puff pastry sheet into 4 rectangles, then cut each rectangle in half and then cut the halves into 2 triangles. Place a heaping teaspoon of sweet potato filling in the center of each of 4 triangles. Fold the dough over on each, as if you were making ravioli, and pinch the edges together. Cook’s Note: Use a tiny bit of water if the dough is too dry to seal.

Continue making little triangles with the rest of the dough, 16 total. Place the triangles on a parchment-lined baking sheet and into the preheated oven. Bake the puffs until golden, about 10 to 12 minutes. Meanwhile, in a shallow bowl, mix together the sugar, cinnamon, and pinch of salt. While still warm, brush the puffs with melted butter, and then gently toss in the cinnamon-sugar mixture.

The holidays are near and it’s time to get a bit more fancy schmancy in the kitchen! Whether you want to try something fun and new with your family or your cooking to impress, these little vegan chicken and mushroom puffs, will make you look like a gourmand without needing to spend a day in culinary school! Perfect to make into small, appetizer style puffs or full entree style Wellingtons, cook up a perfect fall/winter meal in no time!

• 1 sheet (half a 17-1/4-ounce package) frozen vegan puff pastry sheet
• 2 Tbsp vegan butter
• 1/2 cup diced sweet onions
• 4 ounces coarse-chopped mushrooms
• 2 garlic cloves, finely minced
• Salt and pepper, to taste
• 2 Tbsp chopped fresh parsley
• 4 ounces vegan cream cheese, at room temperature
• 1 Tbsp Dijon mustard
• 1/2 tsp dried thyme leaves, crushed
• 1/2 tsp rubbed sage (or 1/4 tsp ground sage)
• 2 cups roughly torn chunks of cooked vegan chicken, chilled
• 1/4 cup melted vegan butter, for brushing

  Let puff pastry thaw while you make the filling. Preheat oven to 400 F.

  Melt butter in a heavy skillet over medium heat. Add sweet onions, mushrooms, garlic, and salt and pepper to taste. Saute until sweet onions are translucent and the mushroom liquid has evaporated. Stir in parsley and set aside to cool to room temperature.

  Mix cream cheese, Dijon mustard, thyme, and sage until combined. Set aside.

  Roll out thawed puff pastry on a lightly floured surface into a 14-inch square. (Rolling between two sheets of plastic wrap makes easy work of this task.) Cut the square into 4 equal 7-inch squares.

  To assemble, divide cream cheese mixture equally amongst the squares, then top with mushroom mixture, and chilled chicken chunks or strips. Brush edges of the puff pastry squares with melted butter. Bring corners of the pastry square to the center, sealing all edges to contain the filling, created little purses. Place seam-side down on an ungreased baking sheet and brush with melted butter.

  Bake bundles for 25 minutes until golden brown. Enjoy!

Ahh,lazy summer afternoons. Chit chat on the patio, an ice cold beverage and tasty, crunchy seafood lettuce cups. Yep! And they are totally vegan so they’re all good for anyone you may be spending your lazy summer afternoon with! Mix it up, spoon it up and it them up!

• 2 cups cooked and cooled vegan crab meat (Match Vegan Meats Ground Crab), shredded or cut into small chunks
• 1 cup diced celery
• 1 tablespoons fresh, chopped chives
• 1 tablespoon dried tarragon
• Salt and pepper, to taste
• 1 tablespoon fresh lemon juice
• 1 tablespoon dijon mustard
• 3 tablespoons vegan mayonnaise
• 1 avocado, diced
• Bibb lettuce cups, for serving

Mix cooked crab meat with all of the ingredients. Spoon mixture into Bibb lettuce cups and enjoy!

Summer time means parties and picnics and what is synonymous with both of those? Dips!  And what yummier, heartier, tastier dip is thee than hummus? Well, there’s more than just run of the mill garlic hummus so get creative and experiment with one of these below!  Enjoy and start dippin’!

Latin Black Bean Hummus

• 1 clove garlic
• 1 15-oz can black beans, drained, rinsed
• 1 tablespoon lime juice
• 1/8 teaspoon salt
• 1/4 cup olive oil
• 1/2 cup chopped fresh cilantro

Place garlic in a food processor and process until minced. Add beans, juice and salt, and process into a puree. With processor running, slowly add olive oil in a steady stream through the feed tube. Process until mixture thickens, about 1 – 2 minute. Stir in cilantro. Spoon into serving dish and serve as a spread for tortilla or banana chips. Store in an airtight container in the refrigerator. Bring to room temperature before serving.

Scallion Hummus

• 16-oz can garbanzo beans
• 1/4 cup sesame tahini
• 1 tablespoon plus 1 teaspoon lemon juice
• 2 teaspoons extra virgin olive oil
• 2 teaspoons crushed garlic
• 1/2 teaspoon ground cumin
• 1/4 teaspoon coarsely ground black pepper
• 1/4 cup (packed) chopped fresh parsley
• 1/3 to 1/2 cup sliced scallions
• 1/2 cup coarsely chopped black olives

Drain the beans, reserving 2 tablespoons of the liquid. Place the beans, tahini, lemon juice, olive oil, garlic, cumin, pepper and 1 tablespoon of the reserved liquid in the bowl of a food processor and process until smooth. Add the parsley and scallions; process until finely chopped. Add the olives and process until the olives are finely chopped. Add a little more of the reserved liquid if the mixture seems too thick.
Serve immediately with wedges of warm whole-grain pita bread or whole-grain crackers with celery sticks, or cover and refrigerate until ready to serve.

Sweet Potato Hummus

• 1 pound sweet potatoes, peeled, and cut into 1-inch pieces
• 1 can chickpeas, drained and rinsed
• 1/4 orange juice
• 2-3 tablespoon agave nectar
• 2-3 tablespoon brown sugar
• 2 teaspoon cinnamon
• 1 teaspoon nutmeg

Boil sweet potatoes until fork tender. Transfer sweet potatoes to a food processor. Add remaining ingredients and puree until desired consistency has been reached. Devour immediately.

Tomato Basil Hummus

• 1 15-oz can whole peeled tomatoes (such as Muir Glen)
• 1 15-oz can garbanzo beans
• 1/2 small sweet onion (about 1/4 cup, adding more to taste)
• 1-2 cloves garlic
• 1/2 teaspoon salt
• 1-2 tablespoon fresh basil, finely chopped
• pinch of cayenne
• 1 tablespoon tahini
• 2 teaspoon olive oil

In a food processor, combine all ingredients and blend until very smooth. Adjust salt, garlic, etc. to taste.
Keep refrigerated and serve with pita chips or crackers.

Cucumber Dill Hummus

• 1 15-oz can garbanzo beans, rinsed and drained
• 2 tablespoon freshly squeezed lemon juice
• 1 tablespoon tahini
• 1/2 teaspoon salt
• 1 clove garlic, minced
• up to 1/3 cup olive oil
• 1 cup cucumber, peeled and diced
• 1 heaping tablespoon fresh dill, minced

In a food processor, add garbanzos, lemon juice, tahini, salt, and garlic. Turn processor on and slowly drizzle in olive oil, until desired consistency.  Add in cucumber and dill, and pulse a few times until well combined but not fully incorporated. Allow to chill in the refrigerator for an hour or so until the flavors

It’s summer time and nothing screams summer like crab cakes. but for us non-seafood eatin’ folk and those looking to cut back on animal products, this classic “crab” cake recipe is the perfect option to have all the fun of summer eats without messin’ with the creatures of the sea ; )

Crab Cakes

• 3 tablespoons vegan butter, divided
• 1 green onion, finely chopped
• 2 tablespoons finely chopped red bell pepper
• 1 garlic clove, minced
• 3 tablespoons vegan heavy cream (the recipe is on your dairy alternatives sheet)
• 1 tablespoon Dijon mustard
• 1 egg replacer
• 1/2 teaspoon minced fresh parsley
• Cayenne pepper
• 1 cup bread crumbs
• 1/4 cup nutritional yeast
• 1 pound vegan crab meat (Match Vegan Meats Ground Crab is perfect)
• 2 tablespoons vegetable oil

Lemony Dill Sauce

• 1 cup veganaise
• 1/4 cup vegan buttermilk (the recipe is on your dairy alternatives sheet)
• 2 tablespoons chopped fresh dill leaves
• 1 tablespoon chopped fresh parsley leaves
• 1 tablespoon grated lemon zest
• 2 teaspoons fresh lemon juice
• 1 garlic clove, minced

To make the sauce, combine all of the ingredients in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.

To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat. Saute the onion, bell pepper, and garlic until the pepper is limp, approximately 3 minutes. Add the cream, mustard, egg replacer, parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well. Gently fold in the crab meat.

Form the mixture into 8 patties, about 1/2-inch thick. In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the nutritional yeast. Pat this topping onto both sides of the patties. Refrigerate until firm, about 2 hours.

Using a skillet, combine the oil and remaining 2 tablespoons of butter. Saute the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown. These crab cakes can also be baked for 7 to 10 minutes in a 400 degree F oven.

To serve, spoon a dollop of the lemon dill sauce along side each crab cake. Enjoy!

Alright, it’s here, the culmination of football season! For many, this is considered a national holiday and it looks like it what with the amount of food consumed.  It’s festive, it’s fun, it’s loud and it’s highly caloric. So while you want to have a good time drinking, eating and rooting for your team, you might want to keep an eye on what you’re consuming because it’s only been a month since you’ve made that resolution!  So, below are a few recipes that are just as fun and delicious as usual Super Bowl goodies but with no cholesterol, less fat and a million percent less guilt!

All Star Antipasto

Platter

• 2 cups vegan cream cheese
• 1 1/2 tablespoons olive oil
• 1 tablespoon chopped basil
• 1/2 tablespoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 tablespoon garlic, minced
• 1 teaspoon lemon juice
• Salt and pepper, to taste
• 1 cup roasted red peppers, drained and cut into strips
• 1 small clove garlic, thinly sliced
• 2 large heads radicchio or romaine, separated into leaves
• 2 cups artichoke hearts, drained and quartered
• 1 block/package vegan mozzarella cheese, cubed (about 1 cup)
• 1 block/package vegan Monterey Jack or cheddar cheese, cubed (about 1 cup)
• 1 package vegan pepperoni (at least 8 ounces)
• 1 package vegan Italian or smoked tomato deli slices, rolled into tubes (at least 8 ounces)
• 1 1/2 cups pepperoncini, drained
• 1 1/2 cups mixed olives, drained
• 1 1/2 cups peppadew peppers
• 1 package of vegan bacon (cooked vegan bacon slices or tempeh bacon)
• Italian dressing (recipe below)
• Breadsticks or crackers, for serving

Italian Dressing
Spice Mix

• 1 tablespoon onion powder
• 1 tablespoon sugar
• 2 tablespoons dried oregano
• 1 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon nutritional yeast
• 1 teaspoon dried basil
• 1 tablespoon dried parsley
• 1/4 teaspoon celery salt
• 2 tablespoons salt

Dressing

• 1 tablespoon garlic, minced
• 1/4 cup red wine vinegar
• 2/3 cup olive oil
• 2 tablespoons water
• 2 tablespoons of the above spice mix

In a medium bowl, combine cream cheese, olive oil, oregano, basil, lemon juice, garlic and crushed red pepper flakes. Season with salt and pepper; stir to combine, roll into small balls and set aside.

In a medium bowl, combine roasted red peppers and garlic then set aside.

Line a large platter with radicchio or romaine leaves and fill a small glass bowl with dressing and set in the middle of the platter. Arrange all ingredients, on the platter in a decorative pattern making sure that each ingredient has its own specific area. Don’t be afraid to crowd the platter and pile. It’s best to start with the ingredients that pile easily and fill in with the ones that could topple by placing them in between 2 stables piles.  For instance, pile the vegan bacon as though filling in a pizza pie slice on the platter. Then pile the cubes of cheese into a pile, then a pile of rolled deli slices, then the olives and so on

To make the spice mix and dressing: In a small bowl, mix together the spice mix ingredients.  Seal leftover mix in an airtight container. To prepare dressing, whisk together vinegar, olive oil, water and 2 tablespoons of the spice mix.

Bowl Game Bruschetta

• 1 cup diced tomatoes (roma or plum)
• 1 teaspoon fresh garlic, minced
• 2 teaspoons olive oil
• 1/2 teaspoon balsamic vinegar
• 2 tablespoons basil, chopped, plus 1 tablespoon for garnish
• Salt and pepper, to taste
• 1 Italian bread loaf or French bread baguette
• 1/4 cup olive oil for drizzling
• 2 garlic cloves, halved for rubbing

Put tomatoes, garlic, 2 teaspoons of olive oil and vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

Slice the baguette or bread into diagonal, 1/2 inch thick slices. Toast on a hot griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic on the slices and drizzle about a half a teaspoon of olive oil on each slice. Align the bread on a serving platter, olive oil side up. Place about a tablespoon of the tomato topping on each slice of bread, garnish with left over basil.

Touchdown Tempura

Veggies

• Carrots
• Mushrooms
• Broccoli florets
• Sweet potatoes
• Peanut or coconut oil, for frying (or preferred high heat oil)

Batter

• 1 cup of flour
• 1 tablespoon cornstarch
• 1 1/2 cups of seltzer water
• Salt, to taste

Dipping Sauce

• 2 green onions, sliced
• 2 tablespoons rice wine vinegar
• 1/2 cups soy sauce
• 1 tablespoon ginger, grated

To make the tempura: Slice vegetables into thin or small pieces (about an inch or so) and combine batter ingredients until well incorporated.

Pour about 1 inch of oil on the bottom of a frying pan or wok and bring up to medium heat. Once oil is hot but not smoking, dip the vegetables in the batter until, making sure they are well coated. Fry them until they are lightly brown, a few at a time, do not crowd the pan. When they’ve cooked, place them on a paper towel lined plate to drain.

To make the dipping sauce: combine all ingredients and stir until incorporated. Serve with tempura.

Penalty Portobello Pesto  Sliders

• 3 tablespoons spicy or Dijon mustard
• 1/4 cup packed basil leaves
• 5 tablespoons Italian dressing (recipe above), divided
• 4 medium portobello mushrooms, stemmed (about 1 .pound)
• 2 large red bell peppers, cored and quartered lengthwise
• 1 medium sweet onion, sliced 1/2-inch thick
• 4 small hoagie rolls, split

Blend mustard, basil and 2 tablespoons dressing in mini food processor. Grill and turn mushrooms, peppers and onion over medium heat for 8 to 10 min., brushing mushrooms with remaining 3 tablespoons dressing. Layer vegetables on bottom of rolls. Drizzle with basil mixture. Cover with top of rolls.

Champion Mini Chocolate Cheesecakes

• Chocolate Pecan Crumb Crust (recipe below)
• 3 (8 oz.) packages vegan cream cheese, softened
• 1/2 cup  cocoa
• 1/4 cup (1/2 stick) vegan butter, melted
• 2 teaspoons vanilla extract
• 1 can (14 oz.) vegan condensed milk
• 3 egg replacer, mixed
• Vegan whipped cream
• Chopped pecans

Heat oven to 300°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups or spray with vegetable cooking spray and prepare crust. Press about 1 tablespoonful crumbs on bottom of each cup. Beat cream cheese in large bowl until creamy. Alternately add cocoa, butter and vanilla, beating until well blended. Gradually beat in sweetened condensed milk. Add eggs; beat until blended. Spoon into cups.

Bake 30 to 35 minutes or until set. Cool completely.* Refrigerate until serving time. Garnish with whipped cream and pecans. Cover; refrigerate leftover cheesecakes. 24 cheesecakes.
* If cooking spray is used, cool baked cheesecakes. Freeze 10 minutes; remove from pan with narrow spatula.

Crust

• 1 cup vegan vanilla wafer crumbs (about 30 wafers, crushed)
• 1/2 cup finely chopped pecans
• 6 tablespoons sugar
• 6 tablespoons cocoa
• 1/3 cup vegan butter, melted

Stir together all ingredients in medium bowl until well blended.

Enjoy on Meatless Monday