BAKED ARTICHOKE JALAPEñO DIP
by Megan Chilimidos

1 8oz package vegan cream cheese
1 14oz jar artichoke hearts (chopped and drained)
1/2 cup vegan mayonnaise
1/4 cup vegan Parmesan cheese
2 cloves garlic, minced
2 teaspoons jalapeños, sliced
1 squeeze of fresh lemon juice
1 dash dried onion

In a blender mix everything except artichoke hearts until smooth. Chop Artichoke hearts, leaving them the way you will want them to be in the dip, them put them in the blender. I like to just fold them in with a spoon. Pour into a 8 or 9 inch pie pan or baking dish, sprinkle with a little Parmesan cheese and bake for 20 -25 minuted, until just lightly golden. Serve hot with blue chips, pits chips, or crackers.

VEGAN DILL DIP
by Megan Chilimidos

1 cup vegan sour cream
1 cup vegan mayonnaise
1 tsp celery salt
1 tsp garlic salt
1 tsp parsley
1 tsp dried onion flakes
1 tsp dill weed
Mix and serve with raw veggies

To make one cup of vegan sour cream just blend together:
6oz soft silken tofu
1 1/2 Tbsp fresh lemon juice
I Tbsp sunflower, grapeseed, or other neutral tasting oil
1/2 tsp salt

VEGAN PUMPKIN PIE
that doesn't taste like tofu, I promise! - by Megan Chilimidos

Preheat oven to 425
Have one 9 inch unbaked vegan pie crust ready
In a blender mix:
1 14oz can of pumpkin (try organic, it's delicious!)
7oz soft silken tofu, drained
1 tsp cinnamon
1/2 tsp ground dry ginger
1/2 tsp ground cloves
1/2 tsp all spice
1 tsp nutmeg
1/4 tsp salt
3/4 cup sugar or sucanat
a dash of maple syrup or agave
2-3 Tbsp corn starch (to thicken)

Pour mix into pie shell and bake for 10 min, then turn down to 350 and bake for 40 min.
Serve when pie is room temperature with vegan ice cream or vegan whipped cream.

SIMPLE AND DELICIOUS VEGAN BISCUITS
by Megan Chilimidos

2 c unbleached all purpose flour
1 tbsp baking powder
1/2 tsp salt
5 tbsp earth balance or other yummy vegan butter or mild tasting oil
3/4 c soy milk

Preheat oven to 450
Mix dry ingredients first. Using a fork or wooden spoon, mix in butter. Add soy milk and stir until the small particles start to stick together. Then turn out onto a lightly floured bread board or counter top and knead for 1-2 minutes (until dough is smooth, but do not over knead!) Add more flour if dough is sticky. Roll out with a rolling pin (a smooth, tall drinking glass works well too!). Dough should be about 1/2 inch thick. Cut into rounds usins a cookie cutter or drinking glass and place on ungreased cookie sheet and bake for 12-15 min, until very lightly golden. Serve hot!

LEMON LENTIL SOUP WITH SPINACH
(100% VEGAN!)
(Serves approx. 12 people, or cut in ½ for a family size dinner)

This soup, like most, is best if made the night before. All the flavors meld together and intensify. The lentils in the soup will break down as it cooks and becomes almost creamy. This soup is soooo good. Veggies and non-veggies alike will love it!

INGREDIENTS
*6 Tbs olive oil (extra virgin is best)
*2 med-large onions - chopped
*1 bulb (not clove, bulb!) garlic - chopped
*1 2-inch piece ginger - peeled and chopped
*1 lemon - chopped (skin and all!)
*2 bay leaves
*3 good splashes of white wine or sherry (any wine that you would drink is perfect)
*1 14.5 oz. can diced tomatoes
*2 tsp rosemary dry or fresh (use a bit less if fresh) - coarsely chopped
*2 cups red lentils
*2 quarts veggie broth (use organic veggie broth if you can)
*2 cups H2O
*4 big handfuls of spinach - stems snipped off
* salt and pepper to taste

INSTRUCTIONS
Heat olive oil in a soup pot over med-high/high heat and add onions. Sauté until onions are transparent. Add garlic and ginger. Sauté until veggies start to brown and caramelize a bit. Add salt, pepper, bay leaves, and rosemary. Sauté a few minutes more. Add chopped lemon and wine. This will help to deglaze and get all the caramelized bits off the bottom of the pot. Add tomatoes and lentils and combine with veggies. Add veggie broth and water and bring soup to a boil. Cook for 20-30 minutes at a simmer.The lentils will break down and the soup will start to get creamy. Add spinach before serving. Heat until soup is hot and spinach is wilted into the soup. Enjoy with people you love! This is a year round soup. Great for any season!

SWEET POTATO BARLEY CHILI
(100% VEGAN!)
(Serves approx. 10 people, or cut in ½ for a family size dinner)

This chili recipe is awesome! It is so different from your standard veggie and bean chili, but still has the spicy, filing, and zesty taste. I would serve this with corn chips, lots of cilantro, chopped scallions, extra hot sauce, and vegan or regular sour cream.

INGREDIENTS
*6 Tbs olive oil (extra virgin is best)
*2 med-large onions - chopped
*1 bulb (not clove, bulb!) garlic - chopped
*2 bell peppers (green or red) - chopped
*2 med-large sweet potatoes (about 4 cups) - peeled and diced into bite size pieces
*2 14 oz cans fire-roasted diced tomatoes
*2 Tbs cumin
*2 Tbs coriander
*1 Tbs chili powder
*2 chipotle peppers in adobo sauce (comes in a can) - finely chopped
*2 quarts veggie broth (use organic veggie broth if you can)
*1 cup pearled barley
* salt and pepper to taste

INSTRUCTIONS
Heat oil at med-high heat in a soup pot. Chop onions and add to pan. While onions are sautéing, chop garlic and add to pan. Sauté until onions and garlic start to turn golden-brown. Add bell peppers and stir. Sauté a few minutes more and add salt, pepper, cumin, coriander, chili powder, and chipotle peppers. Sauté a few more minutes. Add tomatoes, barley, sweet potatoes, and veggie broth. Bring to a boil and then simmer for about 45 minutes stirring occasionally so that barley doesn't stick to the bottom. Chili is done when sweet potatoes and barley are tender and the chili has become creamy. Enjoy with people you love! Great soup for when the weather is chilly, a for sure warmer upper.

TOFU MARSALA
(100% VEGAN!)
(Serves approx. 6 people, dinner size portions)

This recipe is a great high-protein meal for vegans and vegetarians. It's super satisfying and looks beautiful. Serve this with mashed or roasted potatoes/sweet potatoes and sautéed veggies. I made this for Thanksgiving one year and it was a huge hit!

INGREDIENTS
*olive oil (extra virgin is best)
*flour (for dredging tofu)
*3 blocks extra-firm tofu -each block cut into 6 slices
*1 med/large onion - diced
*1 large shallot - diced
*3 cloves garlic - diced
*2 stalks celery - diced
*1/2 cup marsala wine
*1 cup veggie broth (use organic veggie broth if you can)
*2 tsp tomato paste
*1 tsp fresh rosemary - finely chopped
*1/2 lb shitake mushrooms - de-stemmed and sliced
*1/4 cup flat-leaf parsley - chopped
*1/3 cup sun-dried tomatoes (packed in oil) - thinly sliced
* salt and pepper to taste

INSTRUCTIONS
Since tofu is packaged in water, to get some of that water out take tofu out of package and wrap in a dish towel. Press lightly to draw excess water out. Do this with each block of tofu. Slice each block of tofu into 6 even slices. Sprinkle both sides of each slice of tofu with flour so that each slice is covered in a thin layer of flour. This will help the tofu to turn golden brown and have a crispy outside. Cover bottom of a pan with olive oil and heat on med/high. Add tofu in a single layer in the pan and let cook until golden brown on both sides.   Season with salt and pepper once out of pan. You will need to add a bit more olive oil to pan with each batch of tofu. Repeat process until all 18 slices of tofu are cooked. Place on a platter and cover with tinfoil to keep warm. In same pan you used for tofu, heat 3 Tbs olive oil and sauté onions and shallots over med/high heat. Sauté until onions and shallots are limp. Add garlic and celery. Sauté until veggies start to get golden. Add mushrooms and sauté until limp. Add marsala wine followed by all other ingredients except parsley. Cover and simmer for 20 minutes.   Pour sauce over tofu and sprinkle chopped parsley on to. Serve immediately. Enjoy with people you love!

TORTELLINI SOUP by Joe Troy
(vegetarian)                

1 bulb garlic finely chopped
8 vegetable bullion cubes (Knopp brand preferred)
6 cans stewed tomatoes (s&w brand preferred)
1 bag cheese tortellini (trader joes)
15-30 fresh basil leaves (4-5 tablespoons of dried basil if not fresh)
¼ cup extra virgin olive oil
1 bag baby spinach

In a gigantic big-ass saucepan::
heat olive oil on high/ add chopped garlic cook until light brown/ immediately add vegetable broth (1-2 quarts) bring to a boil/ add basil/ let boil 5-10 min to taste/ add stewed tomatoes/ boil another 5-10 min to taste.
When the soup tastes good enough to eat by itself add spinach and torts. Boil until torts are cooked through. Make yourself some garlic bread.   Serve with grated parmesan cheese and gallons of cheap red wine!!

STACEY'S VEGAN BUTTERMILK WAFFLES by Stacey Rice aka "Steaky"
(vegan)

2 cups flour
2 tbs. sugar
2 teas. Baking powder
6 cups vegan buttermilk (6 cups soymilk, 6 tbs. lemon juice, let sit for 10 min)
1 teas. baking soda
1 teas. Salt
2 "eggs" use enerog
6 tbs. "butter" - use Crisco instead of butter; 1 cup butter flavored Crisco + 6 tsp water = 1 cup butter

preheat waffle iron. Beat "eggs", blend in "buttermilk". Add remaining ingredients and beat until blended (will be slightly lumpy). Pour onto waffle iron appx. ½ cup at a time.  Bake until steam ceases.

WARMING SWEET POTATO CASSEROLE by Leo Stamps

6 tablespoons of olive oil
2 bay leaves
1 table spoon of dried basil
2 inch piece of root ginger
1 teaspoon whole corriander seeds, crushed
1 medium onion chopped
one red pepper chopped

heat the oil and herbs together in a heavy pan, add the remaining ingredients and stir well. Lower the heat, cover and soften gently for ten minutes, watch for burnage.

2 teaspoons tomato paste
1 tablespoon soy sauce
6 tomatoes chopped
approx 1 1/4 cups coconut milk (creamy as possible)

stir the tomato paste and soy sauce into the vegatables and cook and stir for 3-4 mintues before adding the tomatoes, cook and stir again over a gentle heatfor 5 minutes, then add the coconut and stir well.
approx. 2lb red-skinned yellow fleshed sweet potatoes peeledand sliced into thick rounds. layer in aoiled caserole dish and pour the sauce over the top. Then splash abit of olive oil black pepper and soy sauce over the top for and put in the over at about 350 degrees F or 180 degrees C. It is really tasty and great with a nice bit of bread to mop up!

ZUCCHINI & POTATO WRAP W/ PEANUT SAUCE by Ryan Noble
(vegan)

I haven't established the quantities.... Experimentation is always part of the fun, but here's the idea::

CRUCIAL- Dank peanut sauce (House of Tsang is awesome)
A few red potatoes, diced
A few fresh zucchini, diced
One onion, diced
A handful of unsalted peanuts, partially crushed
Vegetable or olive oil
Garlic salt
Thick tortillas gordita style or wheat tortillas are killer!

In a large pan heat a drizzle of oil, throw in the diced potatoes first (they take the longest to cook), when they get soft, add the onions & zucchini, stir it a little so the veggies don't stick. The onion & zucchini only need a couple of minutes - they're pretty much good as soon as they're hot. Dump a good amount of peanut sauce right on top & stir until its evenly drenched (you can add the sauce to your taste...I like mine TOTALLY drenched) heat up the tortillas on a separate pan until they're almost crispy.   Turn off the veggies & stir in the peanuts. Lastly, you lay a tortilla on a plate and scoop a pile of peanut-stir-fry onto it. (Garlic salt is nice to add) Roll it, take a deep breath & MOW !