La Dolce Vegan!. Sarah Kramer

you don’t want to shake your pickle, you can always just roll it around on a shallow plate. We are talking about the same thing . . . right?

      

cup maple syrup

       1 tbsp Dijon mustard

      

cup Shook ’N’ Cook breading

       4 - 6 medium pickles

      In a shallow dish, stir together the maple syrup and Dijon mustard. Set aside. In a medium bag, portion out

cup of breading mixture. Slice pickles in half, lengthwise. Dip each pickle slice in Dijon sauce and then place in bag with breading mixture. Shake until well coated. In a medium saucepan on medium heat, sauté the pickles in oil until browned. Makes 8-12 pickle portions.

      SHOOK ’N’ COOK ZUCCHINI

      You can choose to dunk your zucchini in any type of salad dressing. Personally, I think the Caesar Salad Dressing works the best.

      

cup Caesar salad dressing

      

cup Shook ’N’ Cook breading

       1 medium zucchini

      In a shallow dish, portion out the salad dressing. Set aside. In a medium bag, portion out

cup of breading mixture. Slice zucchinis into bite-sized wedges. Dip each zucchini slice in dressing and then place in bag with breading mixture. Shake until well coated. In a medium saucepan on medium heat, sauté the zucchini in oil until browned. Makes 8-12 zucchini sticks.

      SHOOK ’N’ COOK TOFU

      Tofu, BBQ sauce, and a frying pan. If this isn’t heaven . . . then where am I?

      

cup BBQ sauce

       1 tsp Cajun spice

      

cup Shook ’N’ Cook breading

      

lb firm tofu

      In a shallow dish, stir together the BBQ sauce and Cajun spice. Set aside. In a medium bag, portion out

cup of breading mixture. Slice tofu into bite-sized wedges. Dip each tofu slice in sauce and then place in bag with breading mixture. Shake until well coated. In a medium saucepan on medium heat, sauté the tofu in oil until browned. Makes 6-8 tofu slices.

      MELISSA’S STUFFED MUSHROOMS

      Hey Sarah, I just joined the GoVegan.net forum and saw your post yesterday that you were coming out with a new book! I was whipping up something for a snack/dinner tonight, and I thought of you, since what I made was so fast and easy. I would be really honored if it makes the cut for the book! – Melissa, via the Internet

       16 - 20 button mushrooms

       2 garlic cloves

      

cup shallots, roughly chopped

       1 small carrot, roughly chopped

       1 slice of bread, roughly chopped

       1 tbsp fresh parsley

      

tsp dried rosemary

      

tsp salt

      

tsp ground black pepper

      

tsp nutritional yeast flakes

       3 tbsp vegan margarine

      Preheat oven to 350°F (175°C). Remove mushrooms tems and set aside. Place mushroom caps in 8x8-inch baking dish set aside. In a food processor, blend the mushroom stems, garlic, shallots, carrots, bread, parsley, rosemary, salt, pepper, and nutritional yeast until coarse. In a large saucepan on medium-high heat, sauté the blended stuffing in margarine for 2-3 minutes. Remove from heat and allow to cool a little before spooning equal amounts of stuffing into mushroom caps. Bake for 15 minutes. Makes 16-20 mushroom caps.

      STUFFED CHERRY TOMATOES WITH OLIVADA

      For something different, you can also stuff the cherry tomatoes with the Fish-Friendly Tapenade or Edamame Hummus.

       10 - 15 cherry tomatoes

      

cup Kalamata olives

       1 garlic clove, minced

      2

tbsp oil (e.g. flax, hemp, olive)

      

tsp ground black pepper

       2 tsp fresh parsley, minced

      Cut each tomato in half, lengthwise. Using a small spoon, remove seeds and juice from each tomato half. Set tomato halves aside. In a food processor, blend together the olives, garlic, oil, and pepper. Stuff each tomato half with olivada mixture and garnish top with parsley. Makes 20-30 tomatoes.

      WOLFFIE’S MAGNIFICENT BAKED BEAN CHIP DIP

      I was scared to test this recipe because of the baked beans . . . thank goodness I trust Wolffie’s recipes, cuz they are all so yummy. This dip is so terrific. I like to serve this with a big bowl of fresh corn tortilla chips. The dip won’t last long, so don’t worry about being rude – double dip if you have to. My gut can’t handle the raw onion, so I omit it from this recipe . . . it’s just as good, and it makes my tummy happy.

       1 14-oz (398-ml) can vegan baked beans in tomato sauce, drained but not rinsed

      

small onion, chopped

       1 tsp nutritional yeast flakes

      

tsp chili powder

      

tsp garlic powder