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.

Sometimes it’s nice to just throw something in the slow cooker and have a nice meal waiting for you when you get home.  Here is an easy recipe that I threw together with stuff I had in my freezer and pantry.  (No pictures, sorry!)

Ingredients

• 1 large onion, thinly sliced
• 2 TBSP olive oil
• 3 tsp garlic, grated
• 2 tsp ginger, grated
• 1 tsp cayenne powder (optional)
• 1 cup creamy peanut butter
• 1 cup vegetable broth
• 1 (16 oz) bag frozen chopped spinach
• 1 (16 oz) bag frozen cut okra
• 2 (15 oz) cans garbonzo beans (drained and rinsed)
• 1 (28 oz) can diced tomatoes (WITH liquid)

Directions

• Saute onions in olive oil until soft.  Add garlic, ginger, and cayenne pepper and stir until onions are well coated.
• Add peanut butter and vegetable broth and cook until a thick sauce forms.
• Transfer peanut butter mixture to slow cooker and add remaining ingredients.
• Cook on low for 8 hours.

I needed to whip up a batch of cookies today, and I thought I’d share the recipe. These are easy to make and have nice a delicate flavor. For variations, try using pecan or hazelnut meal instead of the almond meal.

Ingredients

• 1 cup dairy-free margarine, softened
• 3/4 cup Florida Crystals natural cane sugar
• 1/2 tsp baking soda
• 1/2 tsp apple cider vinegar
• 1 cup flour
• 1 cup almond meal

Directions

• Preheat oven to 300 degrees Fahrenheit.
• Combine margarine, sugar, baking soda, and vinegar and mix with an electric mixer on medium speed for 10 minutes.
• Add flour and almond meal and mix on low speed until well combined.
• Drop by rounded teaspoons onto a cookie sheet and flatten.
  (*hint* they will look the same coming out of the oven as going in.)
• Bake for 20-25 minutes or until lightly browned.
• Transfer cookies to wire racks to cool.