Ingredients (use vegan versions):

• 1/2 cup canned pumpkin
• 1 cup vegan soymilk
• small scoop vanilla soy yogurt (if desired)
• 1 frozen banana
• couple of dashes cinnamon
• dash nutmeg
• dash allspice
• 1 tablespoon vegan maple syrup

Directions:

Blend everything together in a blender. Adjust
soy milk/ banana/ yogurt ratio for consistency.
Tastes like pumpkin pie! Yummy (really)!

Serves: 1

Preparation time: 5 min

Ingredients (use vegan versions):

• 2 cups rye flour
• 2 cups wheat flour
• 1 tablespoon caraway seeds
• 1/2 cup olive oil
• 1/4 baking soda
• 1 cup water
• salt to taste

Directions:

Combine all of the ingredients.

Roll the mixture on a cold, hard, lightly floured
surface to prevent sticking.

Cut into shapes using your favourite cookie
cutters or use a knife to cut desired shape.

Bake on cookie sheet in a preheated 275 degree
oven for 30 minutes or until golden.

Anai Rhoads

Serves: 4

Preparation time: 40 minutes

Ingredients (use vegan versions):

• 1 can of chickpeas/garbanzo beans
• 2 teaspoons non-hydrogenated vegan margarine
• half teaspoon salt
• half teaspoon course ground black pepper

Directions:

Open can of chickpeas, drain one-half; put in
flat-bottomed bowl, crush to grainy consistency
[est. 2 minutes]; add margarine or olive oil,
salt and course ground black pepper; heat three
minutes in microwave, check and stir—heat more
if desired, but not much more.

May be eaten as a snack, put on loaf vegan bread or
crackers, or put into celery stalks, eaten
immediately, and warm.

Simple, deliberately.

TBF

Serves: Three

Preparation time: 5-7 minutes

Ingredients (use vegan versions):

• 10 Ritz-type crackers (some generic brands are vegan), salted or not
• salsa
• vegan “cheese” slices

Directions:

Do the following on a microwavable plate!!

If using the vegan cheese: Place an amount of salsa (your
choice about how much) on a Ritz cracker. Microwave ‘em for
a few seconds until they are warm…do not over cook!!!
Carefully take them out of the microwave. Next, place a
small piece of “cheese” on top of the salsa. Enjoy

This is a favorite of mine after soccer games!!!

Serves: depends on amount of vegan crackers

Preparation time: 10 days (just kidding…3 minutes)

Ingredients (use vegan versions):

• 1/2 cup dry oats
• 1 tablespoon brown rice syrup
• 2 teaspoons peanut butter (I use organic unsalted/unsweetened)
• 1 tablespoon roasted unsalted peanuts
• 1/4 cup raisins

Directions:

1. Mix the oats, brown rice syrup, and peanut butter
thoroughly, until the oats are evenly coated with
everything. I generally put ‘em all in a saucepan and heat
it a little, just to get the syrup “flowing.” The end
product is a delightfully sort-of-sticky mass.

2. Stir in the peanuts and raisins.

3. Eat warm!

Serves: 1

Preparation time: 5 minutes