Vegan Chef April

So the other day I was making lunch, and my recipe called for almond milk. However, I didn't have any almond milk, but I have a lot of cans of coconut milk in my cabinet (thanks to amazon fresh who delivered 3X the amount I ordered :) ) so I decided to substitute that. I only used a 1/4 of the can and didn't want to waste the rest, so I decided to use it to make a soup for dinner: Coconut Curry Soup  Serves 5-6 Cook time: 20 minutes What you will need: 1 TBS Coconut or Olive Oil 1 Yellow Onion (diced) 4 Cloves Garlic (minced)  1 TBS Fresh Grated Ginger  (1 tsp ground) 1 Cup Broccoli florets  1 Red Pepper (diced) 1 Yellow Pepper (diced) 1/2 cup Carrots (chopped) 1/3 cup Snap Peas 1 8oz Package Baby Bella Mushrooms (whole) 1 Can Chickpeas (drained and rinsed) 1 1/2 Tbsp curry powder 2 14-ounce cans Coconut Milk (use full fat for richer texture) 1 Can Vegetable Broth Sea salt and black pepper to taste To  Make: Add oil to a large pot. Turn heat to me

My husband and I finished having a hardy dinner the other night (my famous mac and cheese casserole-see recipe) and as soon as I had cleared the plates, he asked what was for dessert. I proceeded to tell him that I didn't make any, to which he repeatedly asked me to make something. After a million "no's" I finally gave in and asked him what he wanted. He had seen the bag of chocolate chops I had ordered from amazon fresh, on the counter and insisted I make chocolate chip cookies. They came out of the oven perfectly soft and melt in-your-mouth delicious. Addictive Chocolate Chip Cookies Makes:12-15 Medium cookies Cook Time: 8-10 Minutes What you will need: 1/2 Cup Smart Balance Light (or favorite butter substitute) 2 Cups Flour 1 Cup Light Brown Sugar (packed) 1 tsp Baking Soda 1 tsp Baking Powder 1/2 tsp salt 1 Cup Vegan Chocolate Chips 1/4 Cup Original Almond Milk (or other nut milk) 1 TBS Vanilla Batter should be well combined but st

I was craving that taste of the holiday season the other day! I know the holidays are long over, but that cold chill is still in the air? What better way to warm up and satisfy a sweet tooth then with peppermint fudgey deliciousness! Fudgey Peppermint Brownies Prep: 10 minutes Cook: 25 Minutes Makes: 12-15 brownies What you will need: Brownies: 2 Cups Unbleached Flour 2 Cups Sugar 3/4 Unsweetened Hersheys Cocoa Powder 1 tsp Baking Powder 1 tsp salt 1 Cup Water 1 Cup Coconut Oil (melted) 1 tsp Vanilla Extract 1 tsp Peppermint Oil Icing: 1 Cup Powdered Sugar 1 tsp Vanilla Extract 1 tsp Peppermint Extract 1/2 - 2 TBS Original Almond Milk *Optional: Sprinkles, chopped nuts, or favorite brownie topping. To make: Preheat oven to 350. Combine dry ingredients in a mixing bowl. Whisk dry ingredients together. Add the wet ingredients to the dry and stir until well combined. Pour mixture into a lightly greased baking dish. Bake 25-30 minutes unt

Whats better on a cold rainy day then a big bowl of hearty stick to your bones soup? Nothing I can think of. This comfort food is easy to make and ready by the time you get home from running all those errands you always seem to have to do when it rains. Easy Crockpot Loaded Baked Potato Soup Makes: 5-6 Large Bowls Prep Time: 10 minutes Cook Time: 4-8 Hours What you will need: 1 Red Onion (diced) 3 Celery Stocks (chopped) 5 Medium or 3 Large Russet Potatoes (washed and chopped into 1" pieces) 4 Cloves Garlic (peeled) 1 Cup Broccoli 1 Green Pepper (cut into four) 3 Stalks Green Onion (Chopped) 1/2 Cup Frozen Corn 1 Can Vegetable Broth 1 Can Coconut Milk 1 TBS Sea Salt 1/2 TBS Fresh Ground Pepper 1/2 TBS Paprika ( add an additional TBS if you want it spicy) 1/3 Cup Nutritional Yeast 1 TBS Organic Olive Oil 1 Tub Sour Supreme (or favorite vegan sour cream) 1/2 Package Lightlife Bacon Strips (chopped) *Optional: Mozzarella Shreds for topping; Sou