Potato Chip Cookies

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Ingredients

1 cup vegan margarine (softened)
3/4 cup Sugar
3/4 cup Crushed Potato Chips plus an additional 1/2 Cup for Garnish
1 teaspoon Vanilla
2 cups Flour
Confectioners Sugar (for dusting)
1 cup Dark Chocolate Chips (melted)

Preheat oven to 350F.

In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until fluffy. Reduce speed to low and add the 3/4 cup potato chips and mix until incorporated, and then add the vanilla, and mix until thoroughly combined. Add the flour and mix until just combined — do not over mix the dough!

Use a spoon to scoop small 1-inch balls of dough onto a lightly greased sheet pan, spacing them at least two inches apart. Dust each of the cookies with a bit of confectioners sugar, and press flat.

Cook for 10 to 15 minutes, or until golden brown, and allow to cool. Dip each of the cookies in melted chocolate. While the chocolate is still soft, roll the cookies in crushed potato chips. Allow to set before serving.

Acorn Squash Soup

2 acorns, sliced in half and seeds removed
2 tbsp. olive oil
1 carrots, chopped
1 large granny smith apple, cored and chopped
1/2 yellow onion, chopped
1 tsp. kosher salt
1/2 tsp. dried ginger
1/4 tsp. dried sage
1/8 tsp. cayenne pepper
dash of cinnamon, nutmeg, clove, and coriander.
3 cups water
1 vegetable bouillon cube

Preheat oven to 450 degrees.

Line baking sheet with aluminum foil or parchment paper. Place squash, cut-side-down, onto baking sheet. Roast in oven for 45 minutes or until flesh is tender and skin is starting to turn golden brown. Remove from oven and cool. Scoop out the flesh and discard skin.

In a large pot, heat olive oil over medium-high heat. Add carrots, apple, and onions and sauté until tender, about 10 minutes. Once tender, add salt, seasonings, squash and vegetable bullion cube. Stir well and bring to a boil. Reduce heat and simmer for 20 minutes.

Remove pot from heat and puree mixture with a food processor.

Potato Knishes

2 1/2 cup plain mashed potatoes
3 tablespoons olive oil
2 teaspoons salt
3 cups flour
1 teaspoon baking powder
1/2 cup cold water
1/2 cup chopped onion
1/2 cup leafy greens (spinach, kale, etc.)
1/2 package of firm tofu
2 tablespoons parsley
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

Prepare 2 1/2 cups mashed potatoes.

Mix together 1 cup of the mashed potatoes, the 1 tablespoons of oil and 1 teaspoon of salt. Add the 3 cups of flour, 1 teaspoon of baking powder, and mix well. Mix in the water and knead into a smooth dough. Let the dough rest in a bowl covered with a damp cloth or paper towel for about 1/2 hour.

Set the oven to 350 F.

Sauté the onions and leafy greens in 2 tablespoons of oil. Mix in the rest of the ingredients until combined. Cut the dough into 4 sections and roll each section out thin. Cut the circle into 4 more pieces and put 1-2 tablespoons of the filling in each. Gather up the edges and join in the middle and pinch together so the filling doesn’t leak out.

Put the knish on lightly greased baking tray with the pinched side down. Bake for 25 minutes until golden brown.

Serve with Tofutti Sour Cream or Applesauce.

Quick Meal Idea: Pan Seared Tofu with Green Beans and Rice

Quick Meal Idea: Pan Seared Tofu with Green Beans and Rice

Asian style tofu

1 package of extra firm tofu
1 cup flour
1 tablespoon canola oil
1 cup of you favorite Asian marinade (I used Soyaki)
2 tablespoons of cornstarch
1/4 cup water

Cut up tofu. Put flour in a Tupperware and shake until tofu is fully coated. Fry in canola oil until crispy.

In a separate pot, put asian marinade and heat. Put cornstarch and water in a cup and mix until cornstarch is dissolved. Add to heated marinade and mix until it starts to congeal. Pour over tofu.

Green Beans and Cranberries

1 lb green beans
2 tablespoons margarine
1 clove garlic
1/4 cup cranberries
salt and pepper

Steam green beans for 10 – 15 minutes. Add margarine, minced garlic, cranberries, and season with salt and pepper.

Quick Meal Idea: Garlic “Chicken” Melt with Roasted Potatoes

Chicken Sandwich

2 Gardein Chicken Scaloppini breasts
2 rolls (I used pizza dough)
1/2 teaspoon garlic powder
1 tablespoon olive oil
Fresh basil

Roasted Potatoes
4 potatoes
1 tablespoon olive oil
1 teaspoon rosemary
1 teaspoon thyme
salt and pepper

Pre-heat oven to 450. Cut potatoes into cubes, toss into a baking pan, season with the spices and put into the oven with a lid. After 20 minutes, take off the lid and cook for an additional 30 minutes.

Pre-heat olive oil in a pan and cook the chicken. Cut rolls in half and fry slightly in the same pan and sprinkle with garlic powder.

Place chicken in a pan and put Daiya cheese on top. Bake at 450 for 5-10 minutes and put fresh basil on top.

Place on rolls and eat!