Collard Bean Soup

Ingredients

2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
4 garlic cloves, thinly sliced

Canned diced tomatoes, (1) 15 oz can
Canned white beans, (2) 15 oz cans
5 cups vegetable broth
1 large bunch collard greens, tough stems removed and coarsely chopped
2 tablespoons apple cider vinegar

1 tablespoon oregano

1 teaspoon thyme

1 teaspoon rosemary

1 teaspoon paprika

¼ teaspoon red pepper flakes (optional)

Kosher salt, to taste
Freshly cracked black pepper, to taste

Directions
Heat a large soup pot with olive oil over medium heat.

Sauté the diced onions for 5-10 minutes, until they start to become translucent. Add the carrots, celery, and garlic to the pot, and sauté for another 5-10 minutes, until the onions start to brown.

Add the rest of the ingredients (tomatoes, beans, veggie broth, collard, spices). Bring to a boil, then reduce to simmer for 20-25 minutes.

Pecan Pie

Ingredients

1 pie crust (see recipe: Pie Crust)

Filling

3 tablespoons ground flaxseed

6 tablespoons water

3/4 cup corn syrup (light or dark)

2/3 cup brown sugar (or white sugar)

pinch of salt

3 tablespoons cornstarch

1/4 cup unsalted vegan butter, melted

2 teaspoons vanilla extract

2-1/2 cups (14 oz) pecans, chopped (plus some whole pecans for decoration, need apx 1/2 cup to cover top)

Directions

Preheat oven to 350°F.

Roll out pie crust into approximately 1/4" thick round disk. Lay on pie pan. Crimp edges. Place in refrigerator while assembling the filling.

Mix the ground flaxseed and water into a small bowl. Place in refrigerator for 10 minutes, or until it becomes thick.

Assemble the filling. Combine flaxseed mixture, corn syrup, sugar, salt, cornstarch (mix into 1 tablespoon water first), butter, and vanilla extract into a medium bowl. Once combined, fold in the chopped pecans.

Pour the filling into prepared pie crust. Top with whole pecans, if desired.

Bake for 40 minutes, then cover the edge of the exposed pie crust with foil to prevent over browning. Bake for another 20-30 minutes, until filling is thick and bubbly (the filling has to reach 200°F for it to set). The filling will be slightly loose when you take it out of the oven and will continue to set as it cools. 

Allow to cool completely before cutting, or the filling will be runny. Store in refrigerator. Serve at room temperature.

Adapted From

https://www.bhg.com/recipe/pies/pecan-pie/

https://mommyshomecooking.com/easy-eggless-pecan-pie/#recipe

Roasted Radishes and Pasta

Ingredients

10 radishes

8 oz dry pasta

4 large collard leaves

1 teaspoon minced garlic (1/2 clove)

8oz chickpeas (1/2 a can)

1-2 oz green olives (about 8, optional)

olive oil

salt and pepper

Dressing

fresh chopped herbs (oregano, thyme, rosemary, sage, and/or chives)

1 teaspoon grated lemon

juice from 1 lemon (2 tablespoons)

1 tablespoon maple syrup

1 teaspoon minced garlic (1/2 clove)

1/4 cup olive oil

1/4 teaspoon paprika

1/4 teaspoon crushed red pepper flakes (optional)

2 teaspoons mustard (optional)

1/4 teaspoon salt

ground pepper

Directions

Preheat oven to 400 degrees F.

Chop radishes in halves (or quarters if they're large). Toss with olive oil and salt. Roast in over for 20 minutes, flipping halfway through.

Start heating a pot of water to cook the pasta.

Prepare dressing. Combine all the dressing ingredients.

Add pasta to boiling water, and cook per packaging directions.

Heat a pan with a bit of olive oil over medium heat. Slice the collard into ribbons. Add the collard and 1/2 clove of minced garlic to the pan, and cook for about 5 minutes, until wilted. Add the chickpeas to the collard.

Toss together the pasta, roasted radishes, collard/chickpea mixture, sliced olives, and dressing. Add salt and pepper to taste.

Adapted from
https://www.cottercrunch.com/roasted-radish-chickpea-pasta/

Perfect Picnic Pasta Salad

Ingredients
1 pound (usually this is 1 box) dried fusilli pasta (other types such as penne, rotini, or farfalle would also work just fine)
1 cup bell pepper, diced (1 medium)
1 cup cucumber, sliced into half or quarter moons

1 cup broccoli, cut into small florets
1 cup cherry tomatoes, halved

1 cup black olives, sliced

1/3 cup red onion, diced

1/3 cup fresh herbs (basil and/or parsley) (optional)

1 cup cubed vegan mozzarella or tofu (optional)

Dressing
1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

2 tablespoons lemon juice

2 teaspoon dijon mustard

1 tablespoon maple syrup (or other sweetener) (optional)

1 garlic clove, minced very small

1 teaspoon herbs de Provence (or italian seasoning, or oregano)

1/4 teaspoon red pepper flakes

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Directions

Bring a large pot of salted water to a boil. Add pasta and cook until just past al dente, 9 to 11 minutes (or whatever the packaging recommends). Drain and rinse well under cold water. Toss with a bit of olive oil to keep from sticking while it finishes cooling.

While the pasta cooks, make the dressing. Whisk together the dressing ingredients until blended. 

Once the pasta has cooled to at least room temperature, mix the dressing into the pasta. Then mix in the veggies. Taste for seasoning and adjust with salt and pepper as needed. 

Can be served immediately, but ideally it should be refrigerated for at least 30 minutes - 2 hours to allow the pasta and veggies to soak up the dressing. Can be stored in the refrigerator for up to 5 days.

Adapted From
https://www.inspiredtaste.net/38019/easy-pasta-salad-recipe/

https://www.loveandlemons.com/pasta-salad/

Snickerdoodle Cookies

Ingredients
1/2 cup vegan butter (typically 1 stick)
2/3 cup cane sugar (or white sugar)
1 teaspoon vanilla extract

1 teaspoon apple cider vinegar
1-1/2 cup all purpose (white) flour
1 teaspoon cream of tartar
1 teaspoon baking soda

1-1/4 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon oatmilk (or other non-dairy milk)

For Rolling

3 tablespoons cane sugar

1 teaspoon cinnamon

Directions

Add the butter and sugar to an electric mixer and whisk them together for about 2 minutes, until the mixture appears light and creamy. Add in the vanilla and apple cider vinegar and mix in.

Add in the flour, cream of tartar, baking soda, cinnamon, and salt and mix in by hand (don’t use the electric mixer for this part) until it forms a crumbly dough.

Then add in the oatmilk. The added moisture will help it hold together in a proper dough.

(Pause here, if you want to chill the dough overnight before baking).

Preheat the oven to 375°F. While the oven is preheating, place the dough in the refrigerator to chill.

When you're ready to bake, roll the cookie dough into balls and then roll the balls in the cinnamon and sugar mixture and place them onto a parchment lined baking tray. Flatten the dough balls just a bit, into thick disks. You can sprinkle more of the cinnamon sugar mixture on top of the balls before they go in the oven.

Bake for 10 minutes. They probably won't looked finished. Remove from the oven and let the cookies firm up and cool down directly on the tray. After about 5-10 minutes of cooling on the tray, transfer cookies to a cooling rack to finish cooling.

Makes about 14 cookies.

Adapted From
https://lovingitvegan.com/vegan-snickerdoodles/#recipe