Oatmeal Raisin & Chocolate Chip Cookies

These cookies are super simple and perfect for dipping in your alternative milk of choice!  Add or omit raisins/chocolate or any other add-in you prefer!

Ingredients

makes 24, 3" cookies

1/2 cup melted vegan butter (I use Earth Balance)

1/2 cup brown sugar

1/2 cup sugar

1/2 tsp salt

1 tsp Baking Powder

1/2 tsp cinnamon

1/4 tsp ground cloves

2 egg replacer eggs

1 tsp vanilla

3 cups whole oats

1 cup flour

1/4 cup mini vegan chocolate chips

1/2 cup organic raisins

Preheat the oven to 350. In a large bowl, cream butter and sugars. Once blended, add egg replacer and vanilla. In a separate bowl combine flour, cinnamon, cloves, salt, oats and baking powder. Add the dry mix to the wet and mix thoroughly. Add the chips and raisins and mix until well combined. Drop spoonfulls of dough mixture onto a cookie sheet and flatten a bit with the back side of a spoon.

Bake 10-15 min or until lightly browned on top. Cool on a rack and store in an airtight container (if they last that long!)

Butternut Squash Chili

Ingredients

1 tetra pack of vegan broth (1 qt)

1 jar salsa of your choice (I used Newman's Own)

1 can hominy

1 can corn

1 small butternut squash, peeled, seeded and diced

6 cloves garlic crushed

1 large onion diced

1 can small red beans

1/2 cup chopped black olives

1 tsp cumin

1/2 tsp smoked paprika

1 tsp salt

1/2 tsp pepper

1/2 tsp chili powder

In a large soup pot, saute garlic, onion, squash and spices until onions begin to look transparent. Add all other ingredients and simmer uncovered until squash is tender.

Serve with corn chips and vegan cheese! I recommend aged cashew cheese from Three Girls Vegan Creamery in Guilford, CT. If you've not tried this amazing vegan cheese it's a must!

Spinach Bites

photo credit: amma rhea photography

These are quick, easy and delicious for snacks or appetizers. Dip them in seasoned olive oil or hummus and enjoy!

Ingredients

photo credit: amma rhea photography

3  Cups Fresh organic spinach

½ cup raw cashews

¾ cup almond meal flour

3 Tbl Olive Oil

1 tsp salt

1 egg replacer or flax egg

1 small chopped red onion

2 cloves garlic

1 cup oats

¼ tsp pepper

¼ tsp smoked paprika

Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.  Place all ingredients in a food processor and pulse until well combined. If the mixture is overly wet, add more oats and blend until smooth. Scoop tablespoon sized balls of the mixture onto the parchment paper. Bake for 15-20min or until bottoms have browned. Remove and let cool on a cookie rack, serve warm with hummus for dipping.