When I was growing up, fish cakes were one of the most popular meals at our house. (made from a wide variety of canned fish.) I have many fond childhood memories of helping make and eat fish cakes, so I thought that I would create a vegan version.

Ingredients

• 2 TBSP flax meal + 3 TBSP water (set aside to thicken)
• 1 (15 oz) can chickpeas (rinsed, drained, and mashed)
• 1 1/2 cups mashed potatoes
• 2 TBSP vegenaise
• 1 TBSP lemon juice
• 2 cloves garlic, crushed
• 1 TBSP dulse flakes (optional)
• 1 tsp dijon mustard
• 1 cup bread OR cracker crumbs
• 2 green onions, thinly sliced

Directions

• Mix everything together until well combined and shape into patties.
• Fry in a lightly oiled skillet over medium heat until browned on both sides and heated through. (Add a dash of hot sauce or vegan worchestershire sauce to each chickpea cake right before serving for a little extra flavor if you want!)
• Serve immediately! (preferably with sides of mashed potatoes, peas, and carrots)

I was feeling really lazy and hungry… so I raided my pantry and just threw some stuff together in the hope of making a quick easy dinner for my family without much effort. It turned out surprisingly really yummy! So, the next time you’re feeling lazy and hungry try this recipe out! (Sorry… no photo for this one, I was feeling way too lazy for that.)

Ingredients

• 1 (13 oz) package whole wheat rotini pasta (cooked and drained)
• 1 (15 oz) can diced tomatoes
• 1 (11 oz) can mexicorn (rinsed and drained)
• 1 (15 oz) can black beans (rinsed and drained)
• 1 (15 oz) can vegetarian chili
• 1 (12 oz) can salsa

Directions

• Combine all ingredients in a large skillet and cool until heated through.
• Serve immediately!
• *optional* top with vegan sour cream and/or shredded vegan cheese

I was making a side salad to go with dinner and realized that we were out of salad dressing so I whipped one up really quick. (No photos yet again, sorry!)

Ingredients

• 2 TBSP white miso
• 1 TBSP tahini
• 1/4 cup apple cider vinegar
• 1 TBSP mirin
• 1 clove garlic, grated
• 1 tsp agave nectar

Directions

• Whisk everything together and pour over your salad.

In keeping with the cookie theme, here are some yummy carob chip cookies! I guess you could use chocolate chips instead of carob if you’re into that sort of thing, but I like carob so that’s what I used.

Ingredients

• 1 1/2 cups flour
• 1/2 cup pecan meal
• 1/2 cup packed brown sugar
  
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp real vanilla extract
• 3 TBSP coconut oil
• 1/3 cup soy milk
• 1 cup vegan carob chips

Directions

• Preheat oven to 350 degrees Fahrenheit.
• Mix everything together until well combined.
• Drop by rounded Tablespoons onto cookie sheets and flatten slightly.
• Bake for 10-15 minutes.
• Transfer cookies to wire racks to cool.

These cookies are so quick and easy to make, and very yummy too! They can be made with stuff you probably have sitting in your pantry anyway, so they’re great for when you need to make some cookies at a moment’s notice.

Ingredients

• 1 medium banana, mashed
• 1 (16 ounce) jar of peanut butter
• 2 cups Florida Crystals natural cane sugar
• 2 tsp baking soda
• 2 tsp baking powder

Directions

• Preheat oven to 350 degrees Fahrenheit.
• Combine all ingredients and mix together until well incorporated.
• Drop by rounded Tablespoons onto cookie sheets and flatten with a fork.
• Bake for 10-12 minutes.
• Transfer cookies to wire racks to cool.