Hush Puppies

Makes about 35.
6 cups vegetable oil
1 1/2 cups self-rising cornmeal
1/2 cup self-rising flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 small onion, chopped fine
1 cup unsweetened soymilk + 2 teaspoons malt or apple cider vinager (or really any vinager except balsamic!)
egg substitute for 1 egg. (I use Energy powdered egg replacer)

Add vinager to soymilk and set aside. Prepare oil for frying in skillet, and preheat it to 350 degrees. In a large bowl, combine flour, cornmeal, baking soda and salt. Add soymilk and onion, stirring well. Don't worry if there a few lumps. Add egg substitute at the last minute, stirring into batter. Drop the batter 1 spoonful at a time into the hot oil. Clean your spoon after each hush puppy is dropped by dipping into water. Fry until golden brown turning once during the process.

**** You can add a dash of garlic powder or Tony Chacheries seasoning for a little kick in this recipe.

Spinach Rolls

....I made home made dough but used store bought (organic) sauce :) And some in the comments said she added onions and crushed red pepper...... so we tried it that way!




Spinach Rolls w/ Homemade Marinara Sauce

Ingredients (use vegan versions):

    Rolls:
    6 vegan crescent roll doughs
    2/3 cup spinach, drained 
    salt, to taste

    Marinara Sauce:
    10 ounces tomatoes, puree or chunky
    1 teaspoon sugar
    1/4 teaspoon lemon juice
    1/8 teaspoon garlic powder
    1/8 teaspoon thyme
    1/8 teaspoon Italian seasoning
    1/4 teaspoon salt

Directions:

1. For spinach rolls, preheat oven to 350 degrees Farenheit.  Make the crescents into a rectangle, cut off the corner of the larger side and put it on the smaller side. 

2. Put the spinach on top of the dough. Salt, to taste.  Roll them up and put them in a muffin pan.  Bake for 17 minutes.

3. For sauce, put all the sauce ingredients in a sauce pan on medium heat; bring to a boil.  Or put it in a glass bowl, and put it in the microwave for about 45 seconds. Spoon over rolls, or dip. 

Tomato and Mozzarella Bites

TOMATO AND MOZZARELLA BITES

INGREDIENTS:
20 grape or cherry tomatoes, halved
20 fresh basil leaves
20 small balls fresh mozzarella cheese (often labeled bocconcini)
salt and pepper to taste
1/2 cup balsamic vinegar
1/4 cup extra virgin olive oil
20 toothpicks

--------------------------------------…

DIRECTIONS:
Using a toothpick, spear a half of a tomato, a piece of basil, a mozzarella ball, and another half of a tomato. Repeat with remaining ingredients. Place on a serving dish and sprinkle with salt and pepper. Mix the vinegar and oil together in a small bowl to serve as a dipping sauce.

Cucumber Sandwiches

CUCUMBER SANDWICHES

INGREDIENTS:
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
1 (.7 ounce) package dry Italian salad dressing mix
2 loaves French bread, cut into 1 inch slices
2 medium cucumbers, sliced
1 pinch dried dill weed

--------------------------------------…

DIRECTIONS:
In a medium bowl, mix together the cream cheese, mayonnaise and Italian dressing mix. Refrigerate for at least 6 hours, or preferably overnight.
Spread the cream cheese blend onto slices of French bread. Top with a cucumber slice, and sprinkle with dill. You can make as many or few as you like. the cream cheese mixture keeps for about a week in the refrigerator so you can make them over and over again!

Warm Taco Dip.

This one I found on a Vegetarian Group on CafeMom :) This has become one of our Favorites!!

Pkg. Cream Cheese
Can of Black Beans, drained, rinsed, & mashed
1 c. Salsa (Chunky-style, not too liquid-y works best)
1-2 cups Shredded Cheddar or other Mexican-type cheese
10-15 Medium or Large Black olives, sliced
1-2 Green Onions, sliced
1 Avocado, mashed
A dollop of Sour Cream

Spoon cream cheese into casserole dish (2qt. size or larger works well) & spread it evenly.

Add the mashed beans & spread them evenly atop the cream cheese.

Spread the salsa evenly over the beans.

Top this with shredded cheese.

Sprinkle the olives and green onions over the shredded cheese.

Pop it in the oven (350*) until the cheese on top is fully melted.

Top with mashed avocado & a dollop of sour cream.