Southwest Black Beans and Cornbread

Who doesn’t love a quick and easy weeknight dinner that will leave you full and satisfied?

A quick batch of vegan cornbread topped with some jazzed up canned beans, tomatoes, onions, avocado, and a tasty southwest dressing will become one of your new favorite simple dinners!

You can also replace the all purpose flour in the cornbread recipe with your favorite gluten free flour blend, making this a perfectly filling gluten free meal.

I love quick dinners that a filling, comforting, and inexpensive like this meal and pretty much everyone in the family happily eats this every time.

I just buy canned black beans and spice them up. If you are one of those people who have and love an instanpot, I assume you could cook up some dried black beans pretty quickly and just add the spices while they cook! You can also sub out the black beans for chickpeas or any other bean you may have on hand, as well.

Home cooked meals do not have to be overly complicated or expensive to be delicious, and beans and cornbread have never been so good!

---

INGREDIENTS:

• 2 15 oz cans of black beans

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1/2 teaspoon Low Sodium Better Than Bouillon

• 1/2 cup water

• Juice from 1 lime

• 1 tomato

• 1 avocado

• 1/2 red onion

• 1/4 cup chopped cilantro

• 1 pan Perfect Vegan Cornbread

Southwest Dressing:

• 1/2 cup vegan mayo

• 1 tablespoon apple cider vinegar

• 1 teaspoon dijon mustard

• 1 teaspoon each, smoked paprika, garlic powder, onion powder

• 1/2 teaspoon each, salt, and chili powder

---

Instrucitons:

1. Prepare cornbread according to instructions, baking in a prepared 9x13 baking dish or jelly roll pan.

2. Pour both cans of beans, liquid included, into a medium pot. Add paprika, garlic, bouillon, juice from half of the lime, and water. Heat on medium heat until the beans begin to boil. Lower heat, and let simmer for 15 minutes.

3. Dice the tomato, onion, and avocado into a small dice. Mix the diced veggies, cilantro, and juice from 1/2 of the lime in a bowl, with a dash of salt.

4. Mix all ingredients together for the southwest dressing in a small bowl or mason jar.

5. To serve, cut cornbread into rectangles. Top a few pieces of cornbread with a scoop of black beans, some of the diced veggie mix, and a drizzle of southwest dressing.

serves 4-6

Jackfruit and Orzo Soup

If you are missing classic chicken and rice or chicken noodle soup, this recipe is for you! We use jackfruit to mimic the chicken and orzo in place of noodles or rice! This soup is savory, delicious, comforting, and so easy to throw together. Perfect for chilly weather, or for helping mend a cold or flu. It also will freeze really well, so go ahead a make a double batch and freeze half. That way the next time you are feeling under the weather, you can easily thaw and heat a batch of this classic comforting soup!

Ingredients:

• 1 can jackfruit in brine

• 2/3 cups dried orzo

• 2 carrots, diced

• 3 stalks of celery, diced

• 1 small yellow onion, diced

• 1 teaspoon minced garlic

• 8 cups water

• 2 teaspoons Reduced Sodium Better than Bouillon

• 1 teaspoons dried thyme

• 1-2 teaspoons dried dill

• 1 teaspoon dried parsley

• 1 teaspoons salt

• pepper to taste

Instructions:

1. In a large pot or dutch oven, heat a few teaspoons of oil over medium heat. Add onion, carrots, garlic, and celery, and allow to cook until the onions are translucent.

2. Drain jackfruit, and roughly chop the pieces, or use your hands to shred them. Add to the pot, along with 2 teaspoons of Better than Bouillon. Sauté the jackfruit with the veggies, and the bouillon paste for a few minutes.

3. Add the water, and remaining ingredients. Stir well, then educe heat to low, and simmer for 25 - 30 minutes.

4. Serves 4 - 6.

Unstuffed Vegan Cabbage Rolls

Cabbage rolls are one of my favorite comfort meals, however they are not quick. That’s why I love this recipe for “unstuffed” cabbage rolls. It’s so much faster, and just as delicious, and comforting.

I seriously love cabbage rolls, but my kids are not huge fans so there is no way I am going to take all that time rolling them up if only a few people in the house are going to enjoy them. And seriously this taste just the same as the rolled version but WAY faster, and WAY easier!!!

---

This recipe makes a lot and freezes well, so it’s also perfect for meal prep, or even a pot luck.

I use Beyond rand meat, either the crumbles, 1 lb block of groud, or 4 thawed burgers. You can use any vegan ground you like, though.

So if you have 0 time to mess around with rolling cabbage rolls, but love them like I do, then this is the answer!! A super delicious, quick, and easy answer!

---

Ingredients:

• 1 medium to large head of green cabbage; cored, and cut into strips

• 1 bag meatless crumbles, or 4 Beyond Meat Burgers thawed

• 1 large yellow onion, diced

• 1 28 oz can crushed tomatoes

• 1 14.5 oz can diced tomatoes

• 2 tablespoons tomato paste

• 2 cups cooked brown rice

• 2 tablespoons brown sugar

• 1/2 cup water

• 1 teaspoon each dried thyme, dill, garlic powder, and salt

• 2 teaspoons smoke paprika

• pepper to taste

• juice from 1 lemon

• fresh, or dried parsley for garnish

---

Instructions:

1. In a large, deep skillet, heat a few teaspoons of oil medium heat. Add diced onion, and meatless crumbles, or Beyond Burgers to the pan. Cook until the crumbles have cooked through.

2. Next, add the cabbage, and water. Allow the cabbage to cook for about 5 minutes, just long enough for it to cook down a bit. Add the remaining ingredients, and give every thing a good stir.

3. Once it begins to come to a simmer, reduce heat to low, and cover with a lid.

4. Allow to cook for 30-35 minutes, stirring occassinsaly to keep anything from sticking to the bottom of the pan.

5. Serve garnished with some fresh, or dried parsley.

This recipe will serve 6 - 8 people. If you are single, or a small family, you can easily freeze any leftovers portioned in freezer bags. I often freeze half for a quick week night dinner. Just leave out to thaw, and reheat in a pan on the stove top.

Smoky Vegan Tomato Bisque Soup

Ingredients:

• 1 28 oz can of crushed tomatoes

• 1 14 oz can of diced or crushed tomatoes

• 1/3 cup cashews soaked for several hours, or covered in water and microwaved for 3 minutes, then drained

• 2/3 cups water

• 1 cup water plus 1 teaspoon low sodium Better Than Bouillon, or 1 cup vegetable broth

• 1 large yellow onion

• 2 teaspoons minced garlic

• 1 teaspoons dried thyme

• 1/2-1 teaspoon smoked paprika

• 1 teaspoon dried parsley

• 1 teaspoon salt

• pepper to taste

Instructions:

1. Dice onion. Heat a small sauce pan on medium heat with a teaspoon of oil. Add the onion and garlic and saute until the onion is translucent.

2. Add the onion, and both cans of tomatoes to a high speed blender, or food processor. Blend until the mixture is smooth. Transfer mixture to a large pot, or dutch oven.

3. If using Better Than Bouillon, whisk it into the the 1 cup of water and add to the pot. If using vegetable broth, add it to the pot. Bring the pot to a boil, then reduce heat to a simmer.

4. In the same blender or food processor you used for the tomatoes, (no need to even rinse) add the soaked and drained cashews, and the 2/3 cups of water. Blend until completely smooth. Add the cashew cream to the pot with the tomatoes.

5. Add the seasonings, and stir. Allow soup to simmer for about 20 minutes, stirring occasionally.

6. Serve garnished with fresh herbs, or vegan parmesan cheese.

serves 4-6

Smoky Lox Vegan Cheese Ball

My all time favorite breakfast is a carrot loxbagel, with onions and capers.

So it only seemed natural to take all of those elements and turn them into an absolutely perfect cheese ball.

This cheese ball comes together quickly if you have a high speed blender or food processor. Its cashew based and super creamy and very convincing!

We added some Trader Joes Everything But the Bagel seasoning to give this cheese ball an extra loxy bagel kick. I have noticed lots of brands making this seasoning brand now, so you should not have any trouble finding it!

Serve this cheese ball with crackers, or veggies at a party, or smear it on a bagel for breakfast.

Either way, just try not to eat the whole thing at once.

---

Ingredients:

• 1 cup cashews soaked over night, or microwaved 3 minutes, then drained

• 1/2 cup refined coconut oil

• 1/2 cup chopped carrot lox

• 2 tablespoons capers, drained

• 2 teaspoons light miso paste

• 1/2 small onion

• 1/4 cup nutritional yeast

• 1 tablespoon apple cider vinegar

• 1/2 teaspoon salt

• 1 teaspoon liquid smoke

• optional 2 teaspoons dulse flakes (seaweed flakes)

• Extra strips of lox, or everything bagel seasoning for garnishing the tops of the cheese balls.

---

Instructions:

1. Cut the onion into quarters, and pulse a few times in your high speed blender, or food processor.

2. Now, add all of the ingredients, minus the lox and capers, to a food processor or high speed blender. Process until completely smooth. You will likely have to scrape the sides down a few times to get all the cashew bits blended.

3. Add capers and pulse just a few times. Next, fold in the lox using a spoon. You don’t want to blend the lox.

4. Line 2 small bowls, or ramekins, with a pieces of plastic wrap. You want a piece big enough that it will hang a good bit over the sides.

5. If using lox to garnish, lay 4 or 5 strips across the bottom of the plastic wrapped bowls. If use everything bagel seasoning, sprinkle about a tablespoon into the bottom of the bowl.

6. Divide the cheese mixture between the bowls. Take the pieces of plastic wrap that are hanging over the sides, pulling them up, twisting them together at the top.

7. Put the cheese balls in the fridge for 3-4 hours to firm up before serving. Store leftover in fridge for up to 5 days.

Serve with cracker or veggies, or on a bagel

Savory Vegan Noodle Kugel

If you have ever had kugel then you know…if you haven’t, then you should, asap!!

Kugel can be savory or sweet, but I have always preferred savory. This recipe is kind of a mash up of mac and cheese, and a casserole, with the perfect blend of onion, and spices.

It might be tricky to find eggless ribbon noodles, but they do exist. I always get them at my local grocery store. They sell a store brand eggless wide ribbon noodle and that is what you need for this recipe.

Normally kugel is egg heavy. So we have replaced the egg with a combination of whipped aquafaba and starch to help bind the vegan kugel, but also keep it light and a little fluffy.

We use a combination of tofus to make a pretty convincing vegan cottage cheese, and add some savory onion and spices to round the kugel out.

If you are in the sweet kugel camp, I can not help you out there. I have never been a fan, but I am sure you could adapt the base of this recipe to create a really tasty sweet kugel.

So if it’s your first time making a kugel, please leave me a comment, and let me know what ya think!! But I think you are gonna love it!

---

Ingredients:

• 1 1/2 cups vegan cottage cheese

• 1 1/2 cups vegan sour cream

• 1 large yellow onion, finely chopped

• 1 1/2 cups aquafaba whipped ( you are measuring the whipped product, not the liquid)

• 1/4 cup corn or tapioca starch

• 1/4 cup melted vegan butter

• 16 oz bag of egg-less extra wide pasta ribbons

• 2-3 teaspoons minced garlic

• 1 teaspoon smoked paprika

• esalt and pepper to taste

---

Instructions:

1. Cook noodles to package instructions. Drain and set aside.

2. Heat a small skillet on medium heat with a teaspoon of butter. Once the butter has melted, add the onions and sauté until they are soft and translucent.

3. In a large bowl mix the cottage cheese, sour cream, aquafaba, starch, and butter. Next add in the onions, garlic, seasoning. Finally, fold in the cooked and drained noodles.

4. Transfeter mixture to a 9x13 baking dish, and bake for 30-40 minutes.

5. Garnish with fresh or dried parsley, and extra paprika. Serve warm or at room temperature.

Easy Vegan Cottage Cheese

Ingredients:

• 1 package extra firm tofu

• 1 package silken tofu

• 2 tablespoons nutritional yeast

• 1 teaspoon apple cider vinegar

• juice from half a lemon

• 1 teaspoon of salt

Instructions:

1. Add the silken tofu, nutritional yeast, vinegar, lemon juice, and salt to a food processor or blender. Blend until the mixture is completely smooth.

2. Crumble up the extra firm tofu, and fold into the creamy tofu mixture.

3. Store in an airtight container in the fridge for up to one week.

Loaded Vegan Baked Potato Soup

I love this loaded baked potato soup because it is a quick, easy, and filling dinner if you are pressed for time. You could easily use leftover baked potatoes, or prep some baked potatoes over the weekend for an ever quicker weeknight dinner! Use whatever toppings you have on hand for this hearty, delicious soup, that will leave you full, and satisfied!

Ingredients:

• 4-5 russet baking potatoes

• 4 cups of plant based milk

• 1/3 cup all purpose flour

• 1 small yellow onion, finely diced

• 2 cups water

• 1/2 cup vegan sour cream

• 2 teaspoons low sodium vegetable Better than Bouillon

• 1/2 teaspoon black pepper

• 3 tablespoons vegan butter

Optional Toppings:

• chives, or diced green onions

• vegan cheese shreds

• coconut bacon

• vegan sour cream

instructions:

1. Wash potatoes. Pierce through each one a few times with a sharp knife. Place on a baking sheet, and bake at 400 degrees for 30 minutes, or until a knife will easily pierce through the potatoes. Remove from oven, slicing each potato open to allow to cool.

2. Heat a large pot, or dutch oven on medium heat on your stove top. Add 1 tablespoon of butter, then add the onions, and cook until soft, and translucent.

3. Add the other 2 tablespoons of butter allow to melt. Next, sprinkle the 1/3 cup of flour over the onions. Allow the flour to cook for a few minutes, and incorporate with the melted butter.

4. Whisk in the milk, water, and Better Than Bouillon, and reduce heat to low. Let soup simmer, and thicken for about 15 minutes, stirring occasionally.

5. Once the soup has thickened, scrape out the insides of the potatoes into the pot. Use the back of a wooden spoon to mash up the pieces of the potato a bit once in the pot.

6. Stir in the sour cream, pepper, and extra salt if you think it needs it. Let simmer for another 10-15 minutes.

7. Serve soup topped with diced green onions, more sour cream, vegan cheese shreds, or coconut bacon.

Serves 4-6

Easy Coconut Bacon

BACON! It seems to be that one food people miss when they go vegan, or plant based. I admittedly ate my fare share of turkey bacon back in the day, and have had my moments of missing that smokey, salty, crunchy element in certain recipe. Coconut bacon is great for topping salads, grit bowls, soups, or adding to any recipe that calls for crispy bacon. It’s easy to make, and pretty tasty! Don’t skip out on the liquid smoke, though. It is the key ingredient in making this mock bacon taste like the real deal.

Ingredients:

• 1 cup unsweetened shredded coconut or coconut chips

• 2 tablespoons soy sauce or coconut aminos ( if you use coconut aminos add 1/2 teapsoon of salt)

• 1 tablespoon maple syrup

• 1/2 teaspoon smoked paprika

• 1 teaspoon of liquid smoke

Instructions:

preheat oven to 350 degrees

1. Mix coconut, and all other ingredients in a bowl.

2. Spread coconut mixture onto a parchment lined cookie sheet, and bake for 5 mintues.

3. Stir the coconut around on the pan, and continue baking for another 5 minutes or until the coconut is brown and crispy. Watch the coconut carefully to make sure it is not burning, as it can burn quickly.

4. Allow to cool, and store in an airtight container in the fridge for up to one week.

Vegan Spinach and Artichoke Dip

Growing up, spinach and artichoke dip was my favorite dip, especially if it was served in a bread bowl!

Growing up in the south, this dip was a staple at every baby shower, pot luck or holiday party.

Luckily this classic dip is super easy to veganinze, and once again you will likely fool just about anyone who tries it into thinking its not vegan at all.

We simply just replaced the regular mayo and cream cheese with our favorite vegan versions and kept the rest of the recipe pretty traditional, or make your own delicious homemade cream cheese . You can make your own bread bowl for buy whatever vegan bakery bread you like.

You can serve this dip in a bread bowl, or with a side of bread and veggies for dipping. No matter how you serve it, I promise you are gonna love it!

---

Ingredients:

• 1 container of plain vegan cream cheese, or 8 oz of homemade cream cheese

• 2 14 oz cans of artichoke hearts

• 9 oz container of fresh baby spinach

• 1 small/medium yellow onion

• 1/4 cup vegan mayo

• 2 teaspoons of minced garlic

• juice from 1 lemon

• 2 teaspoons all purpose seasoning ( I use Trader Joes 21 season salute)

• 1 teaspoon of salt

• 1/2 teaspoon pepper

• OPTIONAL, 1 round loaf of vegan bread to use as a bread bowl

---

Instructions:

1. Drain the artichoke hearts and chop them up a bit.

2. Dice the onion and sauté in a medium pan with a teaspoon of oil until it becomes soft, and translucent.

3. Place the spinach in a large microwave safe bowl, and microwave for 2-3 minutes, just long enough for the spinach wilt. Allow the spinach to cool, and place in a clean kitchen towel. Wring out the spinach in the towel to remove as much liquid as you can. Remove spinach form the towel, and chop it up a bit.

4. In a large bowl combine spinach, artichokes, onion, and remaining ingredients. Stir well.

5. Transfer mixture to a medium sized casserole dish, and bake for 25 to 30 minutes. You just want it to get nice, and bubbly hot.

6. If you are serving the dip in a bread bowl, but the center out of the bread make a bowl for the dip. Save the scrap bread for dipping. Transfer dip to the bread bowl and serve with extra cut up bread, crackers, or veggies. Otherwise, serve in the dish you baked it in with bread, cracker, or veggies for dipping.

Perfect Vegan Cornbread

Nothing goes better with a hot bowl of soup, chili, or beans than some homemade cornbread. My mom has always used mayo in her cornbread in place of eggs, so swapping out for vegan mayo was an easy fix. Using oat milk will help you get a darker color in vegan baked goods, but use whatever plant based milk you have on hand. You can easily bake these up in a muffin tin as well, if you prefer corn muffins to regular cornbread.

Ingredients:

• 1 cup cornmeal

• 1 cup all purpose flour

• 2 teaspoons baking powder

• 1 teaspoon salt

• 1/4 cup sugar

• 2 tablespoons melted vegan butter

• 1/4 cup vegan mayo (the mayo acts as an egg replacer in this recipe)

• 1 cup plant based milk

Cooking Instructions:

preheat oven to 425 degrees

1. Mix together dry ingredient in a large bowl.

2. Next, add in wet ingredients and mix well.

3. Add a few teaspoons melted butter or oil to a small cast-iron skillet or baking pan before adding the batter. If using a cast iron skillet, place it in the oven as it preheats. Pouring the batter into a hot pan will help it form a nice crispy edge.

4. Let cornbread bake for 20-25 minutes or until a toothpick poked in the middle comes out clean.

Classic Vegan Sausage Balls

Growing up in the south, sausage balls were a party staple.

Every baby shower, bridal shower, or family gathering had a tray of these tasty treats.

By simply swapping out the cheese and sausage in the original recipe for vegan versions, these yummy little bites will quickly become vegan party favorite!

Bisquick brand biscuit mix is in fact vegan! Hallelujah y’all, because that makes this recipe so super easy and what we always used in the original sausage ball recipe.

For the cheese you can use any vegan brand cheddar shreds you prefer or try your hand and making your own easy vegan cheddar cheese. I have almost 40 vegan cheese recipes on the site you can peruse! Even if you are up for making cheese for this recipe, trust me when I tell you homemade shreddable vegan cheese is so easy and affordable to make, that once you get brave enough to try your hand at it, you may never go back to buying store bought!

Fo the the sausage I like to use a package of lightlife Gimme lean, but you could also use something like the Beyond Brand links. You just cut away the casing and crumble up the sausage into the bisquick and cheese.

These vegan sausage balls make for a great snack, party appetizer, or even a nice side with a light dinner, or even as quick on the go breakfast. My kids beg me to make these all the time, so whenever we are craving them, we make a batch.

I really think these classic vegan sausage balls are perfect anytime and you don’t really need any excuse at all to make them other than you feel like it!!!!

Remember being vegan does not mean you have to give up the things you ate before you became vegan, you just have to learn how to substitute and make a few changes!!

---

Ingredients:

• 2 cups Bisquick brand all purpose mix

• 1 8oz bag of vegan cheddar shreds, or homemade cheddar

• 1 14oz package vegan sausage (I used LightLife, Gimme lean), you can use homemade or even beyond links with the casings removed.

• 1/4 - 1/3 cup water

---

Cooking Instructions:

Preheat oven to 350 degrees.

1. In a large bowl, combine sausage, cheese, bisquick, and water.

2. Mix up the ingredients using a large wooden spoon, or your hands. I find it much easier, and quicker to just use my hands to get it all mixed together.

3. Once the mixture is ready, use a small cookie scoop or teaspoons to portion out the mixture. Roll the portions into balls, and place them on a parchment lined cookies sheet.

4. Bake the sausage balls for 20 - 25 minutes. Let cool before serving.

Pumpkin Spice Vegan Cheese Ball

Sweet vegan cheese ball you say?!? Well I say yes!

Even though most cheese balls are savory does not mean you can’t make them sweet.

The base is the same, the spices are just different. So why not think outside of the box and make some sweet versions for your next cheese board.

A sweet cheese ball is perfect for spreading on fruit, cookies, or sweet biscuits.

My all time favorite fall flavor is pumpkin spice and that includes in the form of a creamy sweet vegan cheese ball.

This cheese ball has the right amount of pumpkin pie spice, maple sweetness and of course pumpkin puree! We also gave it a little drizzle of maple icing because why not!

If you are serving a cheese board, or just need a quick fall dessert or snack, give this one a whirl. If you love all things pumpkin spice, I think you will LOVE this cheese ball.

---

INGREDIENTS:

• 1 cup cashews soaked in hot water for a few hours or microwaved for 3 minutes then drained

• 1/2 cup refined coconut oil

• 1/4 cup canned pumpkin or pumpkin puree

• 1 teaspoon vanilla extract

• 3 tablespoons maple syrup or maple butter

• 1/4 teaspoon salt

• 1 teaspoon cinnamon

• 1 teaspoon pumpkin pie spice

• A few graham crackers (Nabisco brand is honey free)

Icing drizzle:

• 1/4 cup powdered sugar

• 1/2 teaspoon pumpkin pie spice

• A few drops of maple syrup to thin out the icing

---

INSTRUCTIONS:

1. Add all of the ingredients to a food processor, or high speed blender, and blend until the mixture becomes completely smooth.

2. Crush the graham crackers into a fine crumb. I normally just put them in a zip lock bag use a rolling pin to crush them.

3. Line 2 small bowls, or ramekins, with a pieces of plastic wrap. You want a piece big enough that it will hang a good bit over the sides. Sprinkle some of the crushed graham crackers on the bottom of the bowls.

4. Divide mixture evenly into the bowls. Now take the plastic wrap hanging over the edges, bring together and twist to seal up the cheese. Allow to harden in the fridge for 3 - 4 hours to firm up.

5. Once cheese is ready, whisk together the icing ingredients. If the mixute gets too thin, add some more powdered sugar.

6. Remove both cheese balls from the bowls, and plastic wrap. Drizzle tops with icing.

7. Put cheese balls in an airtight container and store in the fridge for up to 5 days.

   Serve with fruit or graham crackers

Pumpkin Spice Vegan Pop-Tarts

I LOVE pop tarts! Love them. Over the years I have tried several variations of dough and filling.

I settled on this dough because the little bit of extra butter gives them a nice flakey crust, somewhere between a pop tart, and a toaster strudel.

I make all kinds of pop-tarts, but around September I am all in for all things pumpkin spice. I know, I know, she’s so “basic” or whatever the kids are saying these days. But y’all, I love pumpkin everything. Pumpkin pie being my all time fave, and these are a close second and an acceptable breakfast pie, if you will.

If you are in the “I hate all things pumpkin camp” I am baffled BUT accept your personal taste and can offer you other vegan pop- tart flavors on the site. I have chocolate, strawberry, and even lemon lavender. Something for maybe everyone?!

Just know that however you deiced to make them, they are surprising easy to make, and so good that you will probably want to just go ahead and make a double batch!

We have a family of 6 so these do not last!!! They keep well and will reheat nicely, too.

So if you have never made a homemade vegan pop-tart before, nows the time!

---

INGREDIENTS:

• 1 cup whole wheat flour

• 1 cup all purpose flour

• 3/4 cup vegan butter

• a pinch of salt

• 3 - 4 tablespoons ice water

• 3 tablespoons Pumpkin Butter

• 1/4 cup powdered sugar

• a drizzle of maple syrup

• 1/4 teaspoon pumpkin pie spice

---

INSTRUCTIONS:

1. Preheat oven to 350.

2. Add both cups of flour, butter, and salt to a food processor and pulse until well combined.

3. Add in the water, one tablespoon at a time until a soft dough has formed.

4. Roll the dough out on a flour dusted, smooth surface to a 1/8 of an inch thick rectangle. You can trim up the edges with a sharp knife and save the scrap dough.

5. Once the dough is trimmed and even, cut 3 inch by 5 inch rectangles from the dough, give or take. Be sure when you are calculating how many you can cut, to have a even number. Each pop tart needs 2 rectangles. Roll out any scrap dough and repeat the process.

6. Scoop a teaspoon of pumpkin butter onto a rectangle, and smear it around a bit in the middle, carefully to not get too close to the edges.

7. Top the pumpkin butter covered piece of dough with another rectangle of dough, and use a fork to press, and seal the edges. (for step by step pictures of the process, check out our Strawberry Pop-Tart recipe)

8. Place pop tarts on a parchment lined baking sheet, or lightly spray one with cooking oil and bake for 20 - 25 minutes.

9. While pop tarts are baking, mix together the powdered sugar with just a few drops of maple syrup, just enough to thin it out. Add the pumpkin pie spice and stir. If it is too thin, you can add a little more powdered sugar to thicken it back up. You want a spreadable consistency.

10. Once pop tarts have cooled a bit, spread the icing and serve.

Yields 8 pop tarts.

Pumpkin Butter

INGREDIENTS:

• 1 15oz can of pumpkin 
• 1/2 cup brown sugar
• 1/4 cup water
• 2 teaspoons pumpkin pie spice 
• 2- 3 tablespoons maple syrup

COOKING INSTRUCTIONS:

1. Add all ingredients to a medium sized pot, and whisk together. 

2. Turn pot on med/low heat and allow pumpkin butter to simmer for about 30 minutes, stirring regularly. The Pumpkin butter will begin to thicken a bit as some of the liquid cooks out, and the sugars melt. 

3. Once finished, store in mason jars, or an air tight container in the fridge. 

Southwest Salad with Crispy Potatoes

INGREDIENTS:

• 1 head romain lettuce
• 1 small bag mixed greens
• 1 tomato
• 1 cucumber
• 1 avocado 
• 1/2 - 1 yellow or red bell pepper
• 1/2 cup crispy french fried onions (most brands are vegan, but be sure to check)
• 2 medium to large red potatoes 
• 1 can black beans, drained and rinsed

Southwest Dressimg

• 1/2 cup vegan mayo
• 1 tablespoon apple cider vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon each, smoked paprika, garlic powder, onion powder
• 1/2 teaspoon each, salt, and chili powder 

InstrucTions:

1. Wash potatoes but don't peel them. Dice into cubes. Heat a medium sized skillet on medium heat with a few teaspoons of oil. Add the potatoes and a few shakes of salt, and cook until they begin to brown, and crisp. This takes anywhere between 10 and 15 minutes, depending on the pan you use. I have learned over time that they will cook, and crisp much faster in a cast iron skillet. Once potatoes are done, set aside.
2. Wash and chop all of the veggies, and lettuce.
3. In a large salad bowl, toss the lettuce, chopped veggies, rinsed black beans, crispy onions, and potatoes.
4. In a small bowl, combine all of the ingredients for the dressing, and stir well.
5. Serve salad topped with southwest dressing.

serves 4-6

Pumpkin Spice Vegan Cream Cheese

Once October hits (ok, ok, we all know its more like September) the pumpkin spice craze is upon us.

I am guilty of loving all things pumpkin and cream cheese is no exception.

Just the right amount of pumpkin spice and sweet maple syrup make this cream cheese a fall favorite, and staple in this house.

If you are not into bagels ( we may need to have a chat, because I truly just can’t understand anything but an intense love for any bread) then you can always spread some of this magic on some apple slices or graham crackers.

You could eat it right out of the bowl with a spoon and I wouldn’t judge you! If you do love bagels as much as I do, then check out our easy homemade bagel recipe.

I really can not think of a better breakfast this fall than a homemade cinnamon bagel with this delicious cream cheese all over it.

---

INGREDIENTS:

• 1 cup unsalted cashews

• 3 tablespoons canned pumpkin

• 1/4 cup coconut cream ( from a can of full fat coconut milk)

• 2 tablespoons refined coconut oil

• 1 teaspoon lemon juice

• 2 teaspoons pumpkin pie spice

• pinch of salt

• 2 tablespoons maple syrup

---

INSTRUCTIONS:

1. Soak cashews overnight, or cover with water and microwave for three minutes. Drain water.

2. Refrigerate one can of full fat coconut milk for a few hours. Once it is good and cold, the cream will separate from the liquid in the can. Open and use 1/4 cup of just the cream.

3. Add cashews, coconut cream, and remaining ingredients in a high speed blender or food processor.

4. Blend until the nuts are completely broken down, and the mixture is creamy smooth.

5. Put the cream cheese in a shallow bowl, or a few ramekins, and refrigerate for several hours until the cream cheese sets.

If you like this recipe, try these:

Pumpkin Spice Vegan Cheese Ball

Pumpkin Butter

Pumpkin Spice Cashew Creamer

easy vegan cashew pumpkin spice cream cheese

Vegan Buffalo "Chicken" Bites

Before I went vegan, I think I ate my weight in Publix pre-made buffalo dip .

If you don’t know what Publix is, its a grocery store here in Florida and their buffalo dip is delicious.

So once going vegan we set out to create a vegan version of that beloved dip! We used jackfruit in place of the chicken and loaded it with vegan cheese, cream cheese, mayo, and Franks buffalo sauce. You can also use our easy vegan chicken breast recipe if you have a little more time on your hands (but seriously, they are pretty quick to make too!)

It is sooooo good!

So when I saw on the internet somewhere a video of ice cube tray hacks and I happened to have some dip in my fridge, I knew what I was gong to do with it! Within minutes I had rolled out some pie crust and got to work.

These little bites are perfect for snacking or parties. They are so delicious and the perfect use of some leftover vegan buffalo dip.

I mean they are super cute, right?!?! And how easy, you literally roll out dough, drape it over the tray, fill, and bake!! These are my favorite types of recipes! Creative, easy, and delicious!

---

INGREDIENTS:

You will need one ice cube tray for this recipe

• 1 can jackfruit in brine or 3-4 Easy Vegan Chicken Chicken Breast

• 1 8oz container vegan cream cheese, or homemade

• 3/4 cups of buffalo sauce (I use Franks)

• 1/2 cup vegan mayo

• Pinch of salt

• 1/4 teaspoon pepper

• 2 tablespoons corn or tapioca starch

• 1 plus 1/2 cups vegan cheddar shreds (like Follow Your Heart), or homemade

• 1 pie crust, you can use a homemade or store bought if vegan

INSTRUCTIONS:

Pre-heat oven to 350 degrees.

1. If using jackfruit, drain and chop the pieces, or shred them using you fingers into a medium sized bowl. The fruit pulls apart easily, and I find using my fingers easier than chopping. I using the vegan chicken, follow directions and dice into very small pieces after the seitan has rested.

2. Add the remaining ingredients, except 1/2 cup of cheese to the bowl, and mix well.

3. Transfer mixture to a small baking dish and top with remaining 1/2 cup of cheese.

4. Bake for 20 - 25 minutes or until cheese on top is melty.

5. Roll out pre-made pie crust until it is big enough to drape over an ice cube tray, and there is enough excess hanging over the edge to fold back over the top. (check out the photo above for an example)

6. Drape dough over the ice cube tray, leaving a good amount hanging over one side, and lightly press dough down to create dips where the ice would go.

7. Scoop a few teaspoons of buffalo dip into each divot, then fold the excess dough back over to cover the tray. Press lightly on the dough until you can see the lines from the tray, and the edges seem sealed.

8. Carefully flip the tray upside down onto a lightly floured surface. If the dough rips or cracks, just use your fingers to pinch it back together the best you can.

9. Using a pizza cutter, or sharp knife, cut out the bites, using the lines between the bites as your guide.

10. Place bites on a parchment paper lined baking sheet, and bake at 350 degrees for about 20 minutes.

11. Serve with vegan blue cheese dressing.

Vegan Blue Cheese Dressing

INGREDIENTS:

• 1 cup vegan mayo

• 2 teaspoons dijon mustard

• 2 teaspoons light miso paste

• 2 tablespoons vegan sour cream, or plain vegan yogurt

• 1 tablespoon apple cider vinegar

• 1 teaspoon onion powder

• 1 tablespoon nutritional yeast

• 1 teaspoon dried dill

• 1/2-1 teaspoon salt

• 1/4 block firm tofu

---

INSTRUCTIONS:

1. Mix together all of the ingredients except tofu.

2. Once all of the ingredients are well combined, crumble the tofu and fold in.

3. Store in an air tight container in the fridge for up to week.

Light and Fluffy Vegan Pancakes

Pancakes shouldn’t be rocker science, vegan or otherwise.

So why is it that I have made and eaten some really awful pancakes in my time?

When I was. a kid I thought Bisquick was the only way one made a pancake, because that was the only way we made them…that or frozen pancakes.

I remember once I moved out going and buying a box of Bisquick to make pancakes for my roommates and having to call my mom and ask her how to actually make them. Like why are they falling apart, what am I doing wrong…ITS JUST A PANCAKE. That was the day I learned you had to wait of the batter to bubble and those bubbles to pop before you could flip them. Thanks mom!

I have probably googled and made 100 different pancake recipes in my life, and two thirds of those recipes were mostly garbage. Too dense, not fluffy, too flat, too gummy and so on.

So why is it so hard to make a decent vegan pancake? Well, its really not, actually. And once you find a good recipe, take my advice and just stick to it!

A decent vegan pancake in my opinion is light, fluffy, and buttery. Not too sweet, and can hold an add in (blueberries, chocolate chips, nuts, and so on) no problem.

So here we are all these years later and I have, in my opinion, made a pretty darn good, and easy vegan pancake to meet all the above criteria. No Bisquick required.. You can sprinkle in a chocolate chips, or berries, you can top them, or just drowned them in melted butter and maple syrup.

This recipe is simple and works every time I have ever made them. Just make sure not to flip these vegan pancakes until you see tiny bubbles form and pop! Some wise motherly pancake advice form Joanie that I am sure others needed to hear, too.

---

INGREDIENTS:

• 1 1/4 cups all purpose flour

• 2 tablespoons white sugar (If vegan, not plant based, make sure the brand you use is in fact vegan, not all white sugars are. I use Florida Crystals)

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/2 teaspoon cinnamon

• 1/2 teaspoon vanilla extract

• 1 1/4 cup plant based milk

• 1 tablespoon melted vegan butter

---

COOKING INSTRUCTIONS:

1. Whisk all dry ingredients in a large bowl.

2. Add in the melted butter, plant based milk, vanilla, and stir well.

3. Heat a large skillet on medium heat. Add a teaspoon of vegan butter or spray the pan with cooking oil. Using a 1/4 cup measuring cup, scoop out batter into the skillet, 2 or 3 pancakes at time.

4. Let pancakes cook until tiny bubbles begin to form and pop, once this happens they are ready to flip. Cook on the other side for another minute or two, until cooked through.

5. Repeat, adding more butter or oil to the pan as needed, until all batter is used.

Serves 3 - 4