Vegan Hand Pies

Ingredients

• 1 recipe Smokey Marinara “Meatballs”
• Up to 12 squares (5 x 5 inches) of vegan puff pastry, thawed
• water (for sealing pastry)

Directions

Preheat oven to 400° F.

Line baking sheet with parchment paper.

Spoon 2-3 meatballs onto middle of each square of puff pastry. Using finger, line edges of pastry with water. Fold squares in half to make a triangular shape. Using fork crimp edges of pastry together. Take fork and prick tops of pastries. Transfer to baking sheet and bake for 20 to 25 minutes or until tops and bottoms are golden brown. Overbake, rather than underbake these. Allow pastries to cool for 10 minutes on pan before serving.

Makes 8-12 pastries.

Tip: Have leftover filling? Try adding some grilled veggies and serve in sub sandwiches.

- Acooba

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Quick & Easy Fudge

Ingredients

• 18oz Belgian chocolate (or 3 cups chocolate chips)
• 1 can (14oz) sweetened condensed milk
• Pinch salt
• 1 ½ tsp vanilla extract
• 1 cup chopped walnuts (optional)

Directions

Line an 8 or 9 inch pan (preferably square) with parchment paper or foil.

Stovetop

In medium size saucepan combine chocolate, condensed milk and salt  Melt together on medium-low heat, stirring continuously. Continue until melted and smooth. Remove from heat. Stir in vanilla extract; stir in nuts if desired. Spread mixture into prepared pan. Refrigerate until firm (about 2 hours). Remove from pan; loosen paper. Cut fudge into squares.

Microwave

Combine chocolate, condensed milk and salt in large microwave safe container. Microwave on high for 1 minute. Stir. Continue to microwave for 30 seconds at a time, stirring after each interval, until melted and smooth. Stir in vanilla extract; stir in nuts if desired. Spread mixture into prepared pan. Refrigerate until firm (about 2 hours). Remove from pan; loosen paper. Cut fudge into squares.

Makes about 60 pieces.

Tip: Try substituting ½ tsp of the vanilla for other extracts like almond, orange, or peppermint for more exotic flavors!

- Acooba

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Vegan Tofu Burgers

French Onion Tofu Burger on English Muffin w/ Guacamole & Lemon Pepper

Ingredients

• 1 package (14oz) firm tofu (do not press water out of tofu!)
• 1 cup panko bread crumbs*
• ½ packet taco seasoning mix for Tex-Mex Burger OR ½ packet onion dip mix for French Onion Burger
• ½ tsp turmeric (opt.)
• 1 tbsp Bragg Liquid Aminos (opt.)
• Vegetable oil (for pan frying)

Directions

Drain tofu and crumble into mixing bowl. Add bread crumbs, spices and Bragg's Aminos. Knead with hands or potato masher until mixture is well combined. Roll mixture between hands to form a ball. Gently flatten into patty shape. Cook patties on medium heat for 2-3 minutes each side, or until golden brown.

Makes 6-8

Uncooked Tex-Mex Tofu Burgers

*Tip: Want gluten-free Tofu Burgers, or just don't have bread crumbs? Try substituting 1 cup finely crushed cereal flakes like corn or rice! We like using Nature's Path Heritage Flakes (though those aren't gluten-free, just tasty :-)

- Acooba

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Coconut Macaroons

Ingredients

• 8oz finely shredded, unsweetened coconut
• 1 can (14oz) sweetened condensed milk
• 1 ½ tsp vanilla extract
• 1 tsp almond extract (optional)

Directions

Preheat oven to 325° F.

Line baking sheets with parchment paper.

Pour coconut into a mixing bowl. Add the condensed milk to make a stiff dough. (Note: condensed milk becomes denser as it ages, so you may need less than the whole can for this step.) Add vanilla and almond extracts. Drop by rounded spoonfuls onto prepared cookie sheets. Bake 12-15 minutes, or until lightly golden. Cool in pan on wire rack. Carefully peel cookies off parchment paper (they tend to be a little sticky!).

- Acooba

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