Artichoke Stuffed Spaghetti Squash

1 large spaghetti squash seeded and cut in half
1 12 oz can artichoke hearts drained and coarsely chopped
4 large green onions chopped. White bulb and stems separated
1/2 cup soy mayonnaise (I like veganaise or the trader joe's brand "fat free mayonaise")
juice of 1/2 of a lemon
1 large clove of garlic
1/4 tsp arragon
1/4 tsp soy sauce
6 roma tomatoes sliced
salt and pepper to taste
2 tbspn margerine or olive oil

In a pan sautee roma tomatoes in margerine for three minutes or until soft. Then add the white portion of the onions. Saute for three more minutes and set aside.

Mix all remaining ingredients less artichoke hearts and spaghetti squash. Crumble tofu and hand mix until the mixture is like fine curds. Mix in artichokes. Fill squash cavities as full as possible. Cover with foil careful not to let the stuffing touch the foil or it will stick to it. Bake in a caserrole dish with about two ounces of water in the base of the pan for about 1 and a half hours. Remove the foil and let cook for an additional 15 minutes or until the filling is nice golden color.

Scoop the flesh out of the shell and serve topped with sauteed onion and tomato mixture.

Vegan Pumpkin Cheesecake

15 oz. can pumpkin
1 tbsp vegan margarine
16 oz vegan cream cheese (I favor Tofutti brand, preferably the unhydrogenated version, they have two different versions, ya know!)
2/3 cups raw sugar
4 tablespoons soy milk
2 tablespoons corn starch
1/2 tsp vanilla
1/2 tsp ginger powder
1/2 tsp cinnamon
1/8 tsp cardamon
1 extra deep store bought pie shell

Mix corn starch and soy milk together until dissolved. Add all ingredients to the blender and blend until smooth and creamy. Use a spatula to get all the good stuff out of the blender and into your pie shell. Bake at 350 degrees for 45 minutes. Chill overnight.

Bad Grrl Chocolate Silk Pie

11.5 oz or semi sweet chocolate chips or equivalent semi sweet chocolate
1/2 cup margarine
1 1/2 tbsp vanilla
1 cup raw sugar
8 oz firm tofu (preferably silken, but it MUST also state that it is "FIRM!)
Store bought pie shell, prepared according to directions.
Optional: Berries, mint or other fancy things for garnish

Melt margarine, chocolate chips and vanilla on a double boiler* over low heat, do not stir together until chocolate is entirely melted, doing so will evaporate the delicious coco oil found in the chocolate and the result will be a dryer pie. Scrape out the melted mixture of chocolate and yumminess into a blender and blend with the remaining ingrediants until ultra creamy smooth. You should absoloutly not see any white bits of tofu.

Use a spatula to pour into pie shell. Bake for 15 minutes and chill overnight before serving.

*If you don't have a double boiler you can slowly heat up the aforementioned ingredients in a glass or ceramic bowl on low heat inside a larger pan with a little water in the in the bottom of it. Essentially you just need steam to melt the stuff together.

Yummy Nummy Strawberries and Cream Yogurt Pops

2 1/2 cups soy yogurt
1 1/2 cups fresh or frozen strawberries
1/2 cup orange juice concentrate
1/4 tsp vanilla extract

Blend until rich and creamy. Pour into popsicle molds and freeze until hard!

Vegan Chocolate Chip Cookie Recipe

Preheat oven to 350 degrees

1 cup margarine
1 cup raw sugar
2 tbsp maple syrup
1 tsp vanilla
1/2 cup soy milk
1/2 tsp salt
2 1/4 cup flour
1 heaping tsp baking soda
8 oz vegan chocolate chips

Cream together sugar, margerine, maple syrup, soy milk until fluffy. Fold in chocolate chips. Gently fold in flour until just mixed. Try not to handle the dough too much. The less time you spend touching it the lovlier your cookies will be. Chill for 25 minutes. Roll into two inch balls and cook on a non stick baking sheet sprayed with non stick cooking oil spray. Bake 8-10 minutes at 350 degrees.

Banana Nut Protein Rich Smoothie

1/2 cup soy yogurt
1/2 a frozen banana
4 oz. soy milk
Dash of cinnamon
2 tbsp cashew or almond butter
2 tbs. soy protein powder

Blend soy milk, yogurt and protein powder until very well mixed. Add nut butter and frozen banana. If the shake is too thick, add additional soy milk. This recipe contains proximately 38 grams of soy protein. Protein content will vary depending on the brand of products you use. To make a peanut butter banana smoothie just substitute peanut butter for almond or cashew. Delicious!

HINT: I buy over ripe bananas at the store, take them home and peel them all, slice or break them into little pieces (no bigger than an inch and a half long) and throw them into a big freezer zip lock bag and freeze them and I always have the most basic ingredients for making a delicious smoothie on hand!

Vegan Peanut Butter Cookie Recipe

Yummy Nummy Cookie Ingredients!

1 tsp. vanilla
1/3 cup chocolate chips
1 1/2 cups flour
1 cup peanut butter
1/4 cup oil
3/4 cup raw sugar

Preheat oven to 400 degrees.

With an electric mixer, cream together peanut butter, oil, vanilla and raw sugar until it's a creamy and smooth consistency. On lowest setting, mix flour into creamy peanut butter mixture just until there is no more visible flour. Over mixing can cause "tough cookies" so be careful not to over mix. If you'd like to ad chocolate chips, now is the time.

Chill dough for 1/2 an hour. Roll into 2 inch balls. Bake on a non stick cookie sheet sprayed with non stick oil spray. Bake at 400 degrees for ten to twelve minutes.