Another great chocolate chip cookie

2 c. flour + 1 c ground oatmeal
1 tsp salt
1 tsp baking soda
1 c. coconut oil
1 c. brown sugar
1/2 c. white sugar
1 T egg sub + 3 T water
8 oz chocolate chips, I use Enjoy Life
Preheat oven to 375.

Roll into balls (about 1 tsp-2 tsp) and bake 8-10 minutes.

Vegan Lasagna like my favorite Vegan Restaurant

Ingredients to be blended in a food processor:
Saute in small pan for 4 minutes:

• 2 tsp. olive oil
• 2 medium onions, chopped (2 cups)
• 3 cloves garlic, minced (1 Tbs.) 
  
  
  Add and cook for 2-3 minutes:
   
• 8-oz. bag fresh baby spinach 
  
  
  Place in the Food processor:
  The above mixture plus
• 20-oz. pkg. firm tofu, drained
• 1 8-oz. pkg. vegan cream cheese
• ½ cup chopped fresh basil or 1/6 c dried basil
• ¼ cup nutritional yeast or vegan Parmesan cheese
  
  Preheat oven to 350 degrees
  In a 13 x 9 pan:
  Layer Spaghetti sauce, lasagna noodles (12 cooked or oven ready), processed 'cheese' mixture prepared first (above), continue to layer until all ingredients are used.  On top sprinkle 1 cup of vegan cheese, I use Daiya.  Cover with foil and bake for 30-40 min until lasagna is bubbling.
  Let cool for 10 min before serving.
  
  

Chocolate Mousse

CHOCOLATE AVOCADO MOUSSE

1/2 cup semisweet chocolate chips, I use Enjoy Life Semi-Sweet Vegan Choc Chips
4 very ripe (8 ounce) avocados, peeled and pitted
½ - 3/4 cup agave, depending on your preference for sweetness
1/2 cup unsweetened cocoa powder
1/3 - 1/2 cup almond milk
1 tablespoon pure vanilla extract
1/4 teaspoon fine salt

Place the chocolate chips in a small microwaveable bowl. Microwave 1 min, stir until smooth. Set aside to cool slightly.

Place the melted chocolate, avocados, agave, cocoa powder, almond milk, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. 

Taste for sweetness and add 1T of agave and blend again.  

Spoon into ramekins and refrigerate for at least 3 hours (this can be prepared the day before too).

Vegan Zuke Casserole

Vegan Zuke Casserole

I took my old recipe and veganized it.  Really good.

Ingredients:
2 med to lg zucchinis, sliced thin
1 clove garlic
1 med onion, chopped
1 bag ground meatless (12 oz)
1 8oz can tomato sauce
2 T vegan Parmesan cheese, I like Veggie Express brand
1/2 cup bread crumbs, or for gluten free corn flake crumbs or what you like for cracker crumbs
1/2 cup vegan mozzarella or swiss cheese, I like Violife.

Preheat oven to 350 deg

In medium skillet place 1 T of olive oil, saute onion, garlic and pinch of salt.
When the onions are soft add tomato sauce, meatless.

Layer zuke slices into a greased 9 x 13 pan.
Place a layer of the meatless mixture on top.
Then sprinkle on crumbs and parm cheese substitute
Continue layering until until all the ingredients are used.
Bake in the oven for 35 minutes covered with aluminum foil.
Remove from over, uncover and sprinkle on Swiss or Mozza vegan cheese.
Return to the oven and bake until cheese has melted about 10 min.
Serve.