Vegan Apple Cobbler

Apple Cobbler Filling

  • 6-7 Granny Smith apples, thinly sliced
  • 1/4 cup brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • juice from 1/2 of a lemon
  • 3 tbs. vegan butter

Mix all ingredients in a bowl and refrigerate over night

Pie Crust

  • 1 1/2 cups all purpose flour spooned and leveled
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 cup (4 tablespoons) vegan butter, earth balance brand preferred, cold and cut into cubes
  • 1/4 cup (4 tablespoons) vegetable shortening, cold and into a few pieces
  • 3-4 tablespoons ice water

Simply whisk together the dry ingredients in a large bowl, then add the cold butter and shortening. Use a pastry cutter or fork to cut it in, then drizzle in the ice water and stir until dough comes together.

Form the Apple Cobbler.

Pre-heat the oven to 350 degrees. Add the apple pie filling to a 9’11 baking dish. Lay the crust over the filling. Using a fork, prick holes in the crust. Bake for 40-45 minutes. Remove baking dish from the oven. Spread a tablespoon of vegan butter over the crust and sprinkle cinnamon on top. Bake another 5-10 minutes. Serve warm, with vegan cool whip or vegan vanilla ice cream.

Brown Sugar Glazed Salmon

*2 pounds salmon I used Atlantic salmon *2 Tablespoons olive oil *2 Tablespoons liquid smoke* 1/4 cup brown sugar *¼ cup soy sauce *3 garlic cloves, minced *juice of one lemon *1 teaspoon salt *½ teaspoon pepper *garnish with sliced lemons and chopped parsley if desired

Instructions 1.Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Lay the salmon on top and sprinkle with salt and pepper. Fold up the sides of the aluminum foil around the salmon. 2.In a small bowl whisk together the olive oil, brown sugar, soy sauce, garlic, lemon juice, liquid smoke, salt, and pepper. Pour the glaze over the salmon. Top the salmon with aluminum foil and seal. 3.Bake for 20-25 minutes or until salmon is cooked throughout. Take the foil off of the top and baste the salmon with the sauce in the foil. Broil for 3-5 minutes or until brown and caramelized. Garnish with lemon slices and chopped parsley if desired.

Vegan Zucchini Bread


• 1/2 cup granulated sugar  • 1/3 cup brown sugar  • 1 cup apple sauce  • 1/4 cup vegetable oil  • 1 tsp vanilla extract • 1 1/2 cup all-purpose flour  • 1 tsp baking soda • 1/2 tsp baking powder • 1/2 tsp salt • 1 tsp cinnamon • 1/2 tsp nutmeg • 1/8 tsp cardamom • 1 heaping cup shredded zucchini, 1 medium zucchini • 1/2 cup walnuts

1.Preheat the oven to 350 F. Spray a 8×4″ loaf pan and set aside. 2.Using a handheld shredder or the shredding attachment of your food processor, shred 1 medium zucchini and set aside. 3.In a mixing bowl, whisk together sugars with apple sauce, vegetable oil, and vanilla extract. 4.In a separate bowl combine flour, baking powder, baking soda, salt, and spices. 5.Add dry ingredients to wet and stir to combine. Fold in zucchini and walnuts. 6.Transfer batter into prepared loaf pan and bake for 45-55 minutes until a toothpick inserted in the middle comes out clean. Let cool 10 minutes in the loaf pan before transferring to a wire cooling rack to cool completely. 7.To store, cover bread in saran wrap or tin foil and store at room temperature for 3 days.

Vegan Spinach and Artichoke Dip


  • 1¼ cups unsweetened, unflavored plant milk
  • 3 tablespoons all-purpose or oat flour
  • 1 cup of vegan mozzarella cheese
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh lemon juice
  • 2 cups finely chopped spinach (fresh, or frozen and thawed)
  • 1 (14-ounce) can artichoke hearts, drained and finely chopped (1½ cups)
  • Sea salt
  • Freshly ground black pepper


  1. Combine the plant milk, flour, onion powder, garlic powder, and lemon juice in a saucepan. Bring to a boil, then simmer for 5 to 7 minutes, stirring frequently, until the sauce thickens to a spreadable consistency. Add in Mozzarella and continue to stir until it melts evenly.
  2. Add the spinach and artichoke hearts. Mix well, then season with salt and pepper to taste. Cook for 2 minutes more, until the spinach has wilted. Add 1 to 2 tablespoons of water if the sauce gets too thick.
  3. Let the dip cool completely.
  4. Serve the dip warm or cold with the baguette, tortilla chips, or pita chips.



Vegan Applesauce Muffins


  • 2 cups of flour
  • 2 teaspoons ground flax seed
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/3 cup unsweetened applesauce
  • 3/4 cup almond milk
  • 1/4 cup organic canola oil


  1. Preheat the oven to 350 degrees. LIne a muffin tin with paper liners.
  2. In a large bowl, whisk the spelt flour, almond meal, sugar, ground flax seed, baking soda, salt, and cinnamon together.
  3. Add the applesauce, oil, and almond milk and stir until combined.
  4. Fill the muffin cups two thirds full.
  5. Bake at 350 degrees for 18-20 minutes. Makes 12 muffins.

Vegan Almost Chicken Nuggets


  • 3/4 cup oat oats
  • 2 can chickpeas/garbanzo beans
  • 1 cup bread crumbs or panko crumbs
  • Onion powder
  • Garlic powder
  • Sea Salt
  • Black Pepper
  • Almond milk (to dip)


1 Place chickpeas and oats in blender with a little water from the can and pulse

2 Remove from the blender and add seasonings

3 Mix and form balls or nuggets.

4 Dip nuggets into bread crumbs, then milk, then back into bread crumbs.

5 Continue until all nuggets are breaded.

6 Place nuggets in a heated skillet with 1/2 cup of vegetable oil

7 Cook until crispy on one side and then flip to make crispy on the other side.

8 Serve with ketchup or any type of sauce and a salad on the side.

9 Enjoy



Vegan Delights


1 cup roasted coconut

1 cup pitted dates

1 tbs. olive oil

1 cup vegan chocolate



  1. Pulse together dates, coconut and oil until a ball forms.
  2. Form cookies and use a straw to poke holes in the middle.
  3. Put the cookies on wax paper.
  4. Place in the freezer for 2hrs.
  5. Melt the chocolate after the 2hrs, and dip the cookies in it.
  6. Place on wax paper.
  7. Refrigerate for 30 minutes.
  8. Enjoy

Vegan Chocolate Covered Pumpkin Bars


  • 1 cup  pumpkin puree
  • 1/2- cup water
  • 8-10 pitted medjool dates
  • 1 tbsp pumpkin pie spice
  • 1/2 teaspoon of sea salt
  • 3/4 cup almond flour
  • 1 cup vegan chocolate chips


  1. In a blender combine the pumpkin, dates, water, spice, and salt.
  2. Blend on high until smooth, add water slowly as necessary to blend until you have a thick paste.
  3. Transfer to a mixing bowl and add almond flour. Mix to form a ball of dough
  4. Shape the dough into a rectangle approximately 3/4 inch thick.
  5. Freeze for at least 2 hours until firm.
  6. Melt the chocolate chips. Add vegan butter or coconut oil to thin out if necessary
  7. Remove the dough from the freezer and slice into 10 rectangles.
  8. Dip each into the melted chocolate coating on all sides. Transfer to a pan or plate lined with wax paper.
  9. Refrigerate until the chocolate is firm and then enjoy! Keep in the fridge for up to a week.


Vegetarian Chili


  • 1 can diced chili style tomatoes
  • 1 bag of frozen seasoning blend (celery, bell pepper, onion)
  • 1 can 16oz of ranch style beans
  • 1 can 16oz of chili style pinto beans
  • 1 bag of gardein vegetarian ground beef crumbles
  • 2 packages of low-sodium chili seasoning
  • 3 tbs. olive oil
  • 4-5 cups of water (depends on how soupy you want it)


  1. Cook seasoning blend veggies in olive oil for 5 minutes
  2. Add ground beef crumbles and sauté’ for 15 minutes
  3. Add the remaining ingredients.
  4. Simmer for 30 minutes.
  5. ENJOY





  • 6 cups watermelon cut into small bite sized pieces
  • 1 cup dry quinoa
  • 4 oz feta cheese crumbled
  • 1/2 cup almonds or walnuts
  • 1 lemon
  • 3 tablespoons olive oil
  • balsamic vinegar


  1. Cook the quinoa according to package directions. When complete, drain and set aside to cool.
  2. Toast the almonds (or walnuts) in a dry pan on top of the stove over medium-low heat. It will take about 10 minutes to toast them. Watch the pan as you will need to shake it occasion to ensure they do not burn. When they are toasty brown, remove them from the heat and immediately remove them from the pan (If they are left in the pan, they will continue to cook and may burn) and set them on the cutting board. When they are cool enough to handle, give them a chop. You’ll want large, crunchy pieces.
  3. Cut the watermelon into small bite sized pieces. Put these a bowl. When cooled add the quinoa and nuts. Add the crumbled feta cheese and arugula. Drizzle with olive oil and an entire lemon. Toss together well, transfer to a beautiful bowl and drizzle with the balsamic reduction. Enjoy!
  4. This salad is best super cold, so it makes sense to cook the quinoa the day before and chop the watermelon and refrigerate them overnight. The next day assembly is super easy!