Peanut Butter Mousse! 

Ingredients:

• 1 block silken tofu
• 1/2 cup peanut butter (more or less, to taste)
• 1/2 cup powdered sugar
• 1 Tbsp. agave nectar
• 2 Tbsp. chopped peanuts (optional)

Instructions:

1. Combine the silken tofu, peanut butter, powdered sugar, and agave nectar in a food processor or blender and blend until smooth. (If you have a sweet tooth, you can add more peanut butter, to taste.)
2. Top with the chopped peanuts for a nice crunch. 

Enjoy!

Soy Nog Rice Pudding! 

Ingredients:

• 4 cups soy nog
• Zest of 1/2 a lemon
• 1 tsp. nutmeg, plus more for garnish
• 2 cups cooked brown or white rice
• Dash nutmeg
• Granulated sugar, for garnish

Instructions:

1. Combine the soy nog, lemon zest, and 1 teaspoonful of the nutmeg in a saucepan and bring to a simmer. 
2. Add the recie and cook, uncovered, for 10 minutes. 
3. Serve warm with nutmeg and sugar sprinkled on top.

Enjoy! 

Peppermint Chocolate Chip Cookies! 

Ingredients: 

• 1/2 tsp. vanilla extract
• 1/8 tsp. peppermint extract (optional)
• 1/4 cup vegan margarine
• 1/2 cup sugar
• 1/2 cup unsweetened applesauce
• 1 cup all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup vegan chocolate chips (you can find them at your local grocery store)
• 1/2 cup crushed peppermint candies

Instructions:

1. Preheat the oven to 350 F. 
2. In a large bowl, whip the vanilla extract, peppermint extract, vegan margarine, and sugar together until fluffy. Add the applesauce and mix until well incorporated.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Slowly add the dry ingredients to the wet and mix until well combined. Stir in the vegan chocolate chips and crushed peppermint candies. 
5. Drop rounded tablespoonfuls of the dough onto an ungreased baking sheet.
6. Bake for 9 to 12 minutes. 

Enjoy!

Apple Cider Mashed Sweet Potatoes 

Ingredients

• 2/3 cup apple cider
• 5 large sweet potatoes or yams, scrubbed but unpeeled
• 1/4 cup vegan margarine
• 2 Tbsp. light brown sugar
• 1/2 tsp salt
• Lightly toasted, chopped pecans, for garnish

Instructions

1. Boil the cider in a small saucepan over high heat until reduced by half, about 7 minutes, then set aside. 
2. Bring a large pot of lightly salted water to a boil. Add the sweet potatoes and cook until tender, 30 to 40 minutes. Drain well.
3. Peel the hot sweet potatoes and return them to the warm pot. Add the cider, margarine, brown sugar, and salt and mash until well blended.
4. Top with toasted, chopped pecans and serve hot.

Enjoy! 

Peach Pie! 

Ingredients

For the crust:

• 2 cups white flour
• 1/2 tsp. baking powder
• 1 Tbsp. sugar, plus more for garnish
• 1 cup softened vegan butter
• 1/3 cup soy (or almond) milk
• 1/3 cup water

For the filling:

• 4 large peaches, roughly diced
• 1/3 cup soy (or almond) milk
• 1 Tbsp. cornstarch
• 1/2 cup white sugar
• 1/2 cup maple syrup
• 1/2 tsp. cinnamon
• 2 tsp. vanilla extract

Instructions

1. In a large bowl. mix all ingredients for the crust with a potato masher until well combined. 
2. Divide the dough into two balls and place one in the fridge. Using your fingertips, press the other ball into a pie dish, flattening the dough until it covers the dish. Bake at 350 F for 10 minutes. If you want to make this recipe even easier, try using a store-bought crust. Just make sure that it’s vegan! :)
3. In another large bowl, mix all ingredients for the filling until well combined. Pour evenly into the pie dish. 
4. Remove the remaining dough from the fridge and flatten. Cut into strips with a butter knife and place over the pie filling. Sprinkle a little sugar on top and bake at 3350 F for 55 minutes. 

Thanks!