Sent to me from some vegan friends.  These look fun!

Slow cooker spaghetti sauce.

I have been looking for some time for a good, basic tomato sauce I could use for spaghetti, lasagne, etc...  I tried this today and it was delicious!

2 tablespoons olive oil 1 large yellow onion, chopped 3 garlic cloves, minced 1- 28 ounce can tomato sauce 1- 6 ounce can tomato paste 2- 14.5 ounce can diced tomatoes (fire roasted if you can find them) 2 bay leaves 1/2 teaspoon garlic powder 1/2 teaspoon dried basil 3/4 teaspoon dried oregano Salt and pepper to taste

From: http://centercutcook.com/slow-cooker-spaghetti-sauce/

In a small saucepan saute:
2 tablespoons olive oil
1 large yellow onion, chopped
3 garlic cloves, minced
When the onions are transparent add to the slow cooker.

Add in:
1- 28 ounce can tomato sauce
28 ounce can diced tomatoes
2 bay leaves
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
3/4 teaspoon dried oregano
Salt and pepper to taste

Cook on LOW for 7-8 hours.
Remove bay leaves and use with your favorite pasta or
put in containers for storage the fridge or freezer.

2 tablespoons olive oil 1 large yellow onion, chopped 3 garlic cloves, minced 1- 28 ounce can tomato sauce 1- 6 ounce can tomato paste 2- 14.5 ounce can diced tomatoes (fire roasted if you can find them) 2 bay leaves 1/2 teaspoon garlic powder 1/2 teaspoon dried basil 3/4 teaspoon dried oregano Salt and pepper to taste

From: http://centercutcook.com/slow-cooker-spaghetti-sauce/

2 tablespoons olive oil 1 large yellow onion, chopped 3 garlic cloves, minced 1- 28 ounce can tomato sauce 1- 6 ounce can tomato paste 2- 14.5 ounce can diced tomatoes (fire roasted if you can find them) 2 bay leaves 1/2 teaspoon garlic powder 1/2 teaspoon dried basil 3/4 teaspoon dried oregano Salt and pepper to taste

From: http://centercutcook.com/slow-cooker-spaghetti-sauce/

Vegan Chocolate Chip Cookies - II

Preheat oven to 350

Cream together:

½ c coconut oil, microwave until soft

1 c brown sugar

¼ c + 2 T almond or vanilla soy milk (even if you use vanilla soy milk still add the 1T vanilla below)

1 T vanilla

Add:

1-1.5 C flour (so it will stay together in a ball to bake cookies)

1 t baking powder

1 t baking soda

½ salt

Fold in:

1 C vegan choc chips

Roll tablespoon size balls on an ungreased cookie sheet flatten slightly with your hand.

Bake 7-10 minutes until slightly brown at edges.

No Bake Date Bars

We had these at a friend's house last night and they were very good.

No Bake Date bars

Crust
    1.5 cups whole raw almonds
    1.5 cups regular oats
    1/2 tsp kosher salt
    10 dates, pitted and roughly chopped
    1/4 cup coconut oil
Date filling
    25 dates, pitted and roughly chopped (approx 2.5 cups)
    1/2 cup water

Instructions
    1. Line a square pan (I used 8in x 8 in) with two pieces of parchment paper going opposite ways. In a food processor, process the almond, salt, and oats until a fine crumble forms. Now add in the dates and process until crumbly again. Melt the coconut oil and add to the mixture and process until sticky. You can add a tiny bit more oil if the dough is too dry. I didn’t need to.  Remove from processor and set aside 3/4 cup of the mixture for later, and press the rest of the mixture very firmly and evenly into the pan.
    2. Take the pitted/roughly chopped dates and water and process in the food processor until a paste forms. You will have to stop and scrape down the sides of the bowl often.  Add add a bit more water if needed, but you want the paste quite thick. Scoop out the date mixture onto the crust and gently spread with the back of a wet spatula until even.
    3. Sprinkle the 3/4 cup of mixture you set aside and gently press down with fingers. Refrigerate  until firm, at least 1 hour, preferably overnight. Cut into squares and serve. Store in the fridge or freezer.