Easy Going Artichoke Dip

     A great lunch out with my best friend at my favorite vegan restaurant inspired me to veganize Hot Artichoke-Spinach Dip. Loved the Great Sage's version and remembered enjoying my friend's "back in the day" so here is a knock-off of both versions. (I had to do something fun indoors as it is SNOWING here in Maryland 2 days before Halloween!!! CrAzY!!)  It's so gooood!!!!

Easy Going Artichoke Dip

1 can artichoke heart quarters, drained and chopped
1 box frozen chopped spinach, thawed and squeezed dry
1 cup Vegenaise (or your fav eggless mayo)
1 TBS plain soy milk
2-3 tsp. lemon juice, to taste
2 tsp. garlic powder
2 TBS finely minced yellow onion
a sprinkle or two of pepper and salt

Spray a deep dish pie plate with cooking oil. Preheat oven to 350 degrees. Mix all ingredients well and spoon into prepared dish. Bake for 30 minutes. Serve with simple tortilla chips or crostini. Leftovers would be great rolled up inside phyllo or crescent rolls.

*Vegenaise is my favorite brand of vegan eggless mayo. It is found in the refrigerated section of any natural food store or the bigger chains.

Compassionate Chocolate Chip Cookies

These delicious treats were baked during yesterday's Ravens game - I COULD call them Victory Cookies, because they are winners in that they taste AMAZING but they are also completely dairy, egg and cruelty  free. I am tweaking a recipe here from The Joy of Vegan Baking by Colleen Patrick-Goudreau who is a Vegan Rockstar in my book! I highly recommend reading (and eating) anything by her. Check out HER website www.compassionatecooks.com. I didn't use the nuts, as my crew likes them without, but I would love to try them with pecans. I also plan on throwing in about 1/3 c. cocoa powder next time for a double chocolate cookie.

Chocolate Chip Cookies (about 2 1/2 dozen)

4 1/2 tsp. Ener-G egg replacer
6 TBS water
1 c. Earth Balance non-dairy butter, softened
3/4 c. granulated sugar
3/4 c. firmly packed dark brown sugar
2 tsp. vanilla extract
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 bag Ghirardelli semi-sweet chocolate chips (Or other vegan non-milk brand. Read the label - no tollhouse.)
1 c. chopped nuts (optional)

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper (for no sticking and easy clean-up.

In a blender, combine the Ener-G egg replacer with the water and give it a really good whirl to make it thick and goopy like egg whites. Set aside.

In a stand mixer bowl, cream Earth Balance butter, sugars and vanilla. Add the egg replacer mixture and thoroughly combine.

In a sepArate bowl, combine your flour, baking soda and salt with a wire whisk. Gradually beat into the wet ingredients and mix on medium for a minute or two. Stir in the chocolate chips (and nuts if using.)

Drop rounded tablespoons on lined cookie sheets and bake for 9 - 12 minutes. (I had to let my first two batches in for up to 15 minutes.) Let stand for 2 minutes before removing to wire racks to cool completely.

Call your best friend, make a pot of tea and eat cookies while you talk and laugh about how Easy it is to Be Vegan!!!

NACHOS!!!

I have been very anxious to try this vegan Queso by Food for Lovers and I found it this morning at Roots Market in Clarksville. WOW!! Not only is this delicious nacho "cheese" sauce vegan (NO dairy or meat) it also has NO fat, NO soy, NO nuts, and NO cholesterol. It is just a bit thinner than I anticipated but once you pour it on chips it is phenomenal!! In fact, it tastes CLEANER somehow, not all goopy like nasty nacho cheese sauce from 7Eleven (which we all know kills you.)

This queso has just 20 calories per serving, so even if you aren't vegan and are just watching your weight (although BEING VEGAN is a great way to do that!) you could drink the WHOLE JAR for 200 calories!!! (I'm kidding....Don't drink the whole jar of queso.....)

Welcome back, nachos!! :)

Double Chocolate Cake

This is a delicious cake that was passed down to me from my dear grandmother. Cakes without eggs were popular during WWII due to food rationing. I couldn't resist throwing in a handful of vegan chocolate chips (I use Ghiradelli semi-sweet.) No need to frost this yummy cake - just sprinkle with powdered sugar!

DOUBLE CHOCOLATE CAKE

1 1/2 c. all-purpose flour                                1 1/2 tsp. vanilla extract
   3/4 c.  granulated sugar                                    1/3 c. canola oil
1/2 tsp. salt                                                       1 TBS apple cider vinegar (or white)
   1 tsp. baking soda                                               1 c. cold water
   1/4 c. unsweetened cocoa powder                   1/4 c. vegan chocolate chips

Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. In a large mixing bowl, combine flour, sugar, salt, baking soda and cocoa with a wire whisk until well blended. Make a well in the center of the dry ingredients. Add vanilla, oil, vinegar and water. Stir just to blend. Stir in chocolate chips and stir just to distribute. Pour into prepared pan and bake for 30 minutes. You could also make 8 or 9 cupcakes or a 9 inch single layer cake. This doubles well for a layer cake or a fuller bundt cake as well. Cool completely on a wire rack. Turn out and dust with powdered sugar just before serving.