Vegan Cream Cheese, Fresh Scallions, Chives and Tarragon on Crostini

Herby Crostini

1 container vegan cream cheese, we used Trader Joe’s

3 scallions thinly chopped

1 tablespoon tarragon

1 tablespoon chives

Serve on top of crostini

Blend of Crunchy Spinach, Kale, and Chard Dressed with Creamy Cashew Caesar Dressing (Cashews, Garlic, Lemon, Capers, Nutritional Yeast, Dijon, Water, Vegan Worcestershire, Chickpeas

Creamy Cashew Caesar Dressing. Chickpea Croutons

1 cup raw cashews- soaked

½ cup water

1 clove garlic (or more based on your taste)

2 tablespoon fresh lemon juice

2 tablespoon nutritional yeast

2 teaspoon capers

1 tablespoon dijon

1 teaspoon vegan worcestershire sauce

Black pepper to taste

Salt to taste

Blend, season to taste.

Chickpea Croutons

1 can drained chickpeas (keep the liquid)

Drizzle with olive oil and salt and pepper (and any other spices you like)

Bake in oven approx 30 mins 400 degrees. Keep cooking if they are not crispy. Move them around every 10 mins or so.

Add more seasoning to taste. Eat as snack or add to anything that deserves a high protein crunch.

Silken Tofu, Borealle Black Salt Smoke, Lemon Juice, Lemon Peel, Olive Oil, Salt, Pepper, Parsley

Carbonara Sauce

1 package silken tofu,

3/4 cup Borealle Black Salt Smoke

2 tablespoons lemon juice

A pinch of lemon peel

1 tablespoon olive oil

1 teaspoon Salt

1/2 teaspoon pepper

Add all ingredients to a blender. Blend til smooth.

Smoky Shiitake and Porcini

3/4 cup dried shiitake and porcini mushrooms

Marinade

Liquid Smoke

Soy Sauce

Garlic Salt

Maple Syrup

Smoked Paprika

Olive Oil or Coconut Oil

Hydrate mushrooms in hot water. Cut into thin slices. Press out excess water.

Make your marinade. Cover the mushrooms. Marinate. I marinated over night.

Place mushrooms on prepared baking sheet. Bake at 375 degrees checking every 10 mins to make sure they do not burn.

Sweet Potato, Avocado, Coconut Cream, Maple Syrup, Cocoa or Cacao Powder

Chocolate Mousse

1 cup baked sweet potato, peeled

1/2 cup coconut cream

1 avocado

1/4 to 1/2 cup maple syrup (depends on how sweet you like it)

2 teaspoons vanilla

Add above ingredients to a blender. Blend til smooth.

Aquafaba Whip

3/4 cup aquafaba chilled (juice from a can of chickpeas)

1/4 heaping teaspoon of cream of tartar

1/2 cup sugar

2 teaspoons vanilla extract

I also added a little almond extract.

Add aquafaba and cream of tartar to a bowl, whip with a whisk or hand mixer til turns white and airy. Add sugar and vanilla and continue to mix. This could take up to 20 minute to get a thick whip. Vitamix and other mixers do not work, they heat up and destroy the bond provided by the cold. (sorry!)