Vegan Potato Salad

Ingredients

• 2 lbs red, purple, and yellow potatoes
• ½ cup medium onion, finely chopped
• ½ cup celery, finely chopped
• ½ cup green onions, sliced
• ½ cup sweet relish
• 1 cup pitted kalamata olives
• ½ cup vegan mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp prepared mustard
• 1 tsp paprika
• 1 tsp lemon pepper
• 1 tsp salt (optional)

Directions

Boil potatoes in their skins. Drain and cool enough to handle. Peel potatoes as much as possible (it’s okay if some peel remains). Dice potatoes into a large mixing bowl. Add onion, celery, lemon pepper and salt, and toss to mix completely. In a small bowl, combine vegan mayo, relish, mustard and vinegar. Stir mixture into potatoes. Reserve 2 tbsp of the olives for garnish. Stir the rest into the potato salad. Empty salad into serving dish; sprinkle with paprika and garnish with green onions and reserved olives. Chill for a minimum of 2 hours before serving.

- Acooba

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Shortbread Turtle Cookies

Ingredients

• 1 ¼ cups unbleached flour
• 3 tbsp sugar
• ½ cup butter (1 stick)
• ½ tsp vanilla
• 16-18 unwrapped turtle candies
• 2oz white chocolate, melted (optional)

Directions

Preheat oven to 350° F.

Line baking sheet with parchment paper.

Cream sugar, butter and vanilla together. Add in flour and with fork and/or fingers knead until smooth. Shape dough into an 8-inch log. On cookie sheet cut dough into rounds ½ inch thick. Spread rounds out on cookie sheet. Bake 10-12 minutes, or until edges are very lightly browned. Immediately after removing shortbread from oven place turtles onto hot rounds. Place pan on wire rack to cool. Optional: drizzle melted white chocolate over cookies.

- 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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Vegan Chocolate Clouds

Ingredients

• 2 squares (1 oz. each) unsweetened chocolate, melted and slightly cooled

• 1/3 cup coconut oil

• 1/2 cup coconut sugar

• 1 tablespoon EnerG egg replacer

• 2 tablespoons unsweetened cocoa powder

• 1 teaspoon vanilla extract

• 1/2 teaspoon almond extract

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/4 cup water

• 1 cup flour

• 1 cup vegan semi-sweet chocolate chips

Directions

Preheat oven to 350° F.

Stir coconut oil and melted chocolate together until smooth. Add coconut sugar, egg replacer powder, baking soda, salt, vanilla and almond extracts and stir to blend well. Stir in water. Stir in flour, then chocolate chips. Use hands or two spoons to shape dough gently into mounds of about a tablespoonful of dough, and space 2 inches apart on a parchment lined baking sheet. Bake for 10-12 minutes until set. Let cool slightly on baking sheet, then transfer to wire racks to cool completely. Enjoy!

- Acooba

Related Recipes: Dirty Vegan Chocolate Chip Cookies, Sunflower Butter Cookies.

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Spinach and Artichoke Tartlets

Ingredients

• 1 pound puff pastry sheets, thawed

• 1 ½ cups Spinach Artichoke Dip (homemade or store-bought)

• 2 Tablespoons grated parmesan cheese

Directions

Preheat oven to 400° F.

Line two baking sheets with parchment paper.

Cut puff pastry sheets into 2.5 inch squares. Cut ¼ to ⅓ inch along the inside of each square, leaving two opposite corners uncut. Fold outer sides across each other and down over to the opposite corners to form a shell.

Place each pastry shell on the lined baking sheet, and fill with a teaspoon of the dip. Space the pastries apart to allow room for “puffing.” Sprinkle each pastry with parmesan cheese and bake for 12 to 15 minutes, or until a deep golden brown. Enjoy!

- Acooba

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Dressed up Roasted Red Pepper & Tomato Soup

Ingredients

• 1 - 2 cups assorted baked, steamed or roasted vegetables, diced

• 1  32oz carton Roasted Red Pepper & Tomato Soup

• 2 tsp. finely chopped fresh or frozen basil

• ½ cup creme fraiche

• assorted garnishes (fresh basil, diced avocado, freshly ground pepper, parmesan cheese, etc.)

Directions

Combine vegetables and soup in a medium sized pot. Heat gently over medium flame until heated through. Stir in basil. Add a dollop of creme fraiche to each serving, and garnish as desired.

- Acooba

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Peanut Butter Chocolate Chip Chunkies

Ingredients

• 7 Tablespoons butter, softened (1 stick, minus 1 tablespoon)
• 1 Tablespoon creamy unsalted peanut butter
• 6 Tablespoons granulated sugar
• 1 Tablespoon dark brown sugar
• 1 Tablespoon coconut sugar*
• 2 teaspoons EnerG Egg Replacer Powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 Tablespoons water
• 1 1/4 cups unbleached all-purpose flour
• 1/2 cup semi-sweet chocolate chunks
• 1/2 cup peanut butter chips

*May be substituted with dark brown sugar

Directions

Preheat oven to 350° F.

Line baking sheet with parchment paper.

Combine all ingredients except water, flour, and chips, and stir together until well blended. Add water and blend until absorbed. Stir in flour, then chocolate and peanut butter chips. Drop spoonfuls onto the baking sheet, about 2 inches apart. Bake for 10 to 12 minutes, until very lightly browned. Cool for a few minutes on baking sheet, then remove to a wire rack (if available) to cool completely.

- Acooba

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Spinach and Artichoke Dip

Ingredients

• 1 pound frozen, chopped spinach

• 4 oz. cream cheese

• 1 clove crushed garlic

• ½ teaspoon dried mustard powder

• ¼ teaspoon red pepper flakes (or more to taste)

• pinch of nutmeg

• I cup marinated artichoke hearts, chopped

• ¼ cup parmesan cheese, plus 2 Tablespoons for garnish

• salt & pepper to taste

Directions

Cook spinach according to package directions until just tender. Drain off any excess water. While spinach is still hot, stir in cream cheese, garlic and spices, until well blended. Stir in artichoke hearts and ¼ cup parmesan cheese. Add salt and pepper to taste. Sprinkle with remaining parmesan cheese. Serve as is, or if desired, warm in the microwave (in a microwave safe dish) or bake in a 350° F. oven until heated through.

- Acooba

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