Italian Tomato Sauce


One 28-oz jar tomatoes crushed

Two 6-oz jars tomato paste

2 tbsp. olive oil

1/4 cup onion, finely chopped

2 cloves garlic, finely chopped

1 1/2 tsp. salt

1/4 tsp. nutmeg

1/2 tsp. oregano

1/8 tsp. black pepper

1/4 cup fresh parsley, chopped

1 1/2 cups mushrooms, sliced (optional)

Fry onion and garlic in oil about 5 minutes. Add tomatoes and tomato paste to onion and garlic. Add all other ingredients except mushrooms and simmer, covered, about 4 hours. Stir often to prevent scorching. If using mushrooms, add during the last 20 minutes of cooking.


Peanut Butter Balls

pb balls2

I wanted to create a peanut butter ball that did not have the astronomical amount of powdered sugar that is in the typical recipe. The samples I gave out received rave reviews.

1-cup creamy peanut butter

1/4-cup maple syrup

1 tsp. vanilla

1-cup Enjoy Life chocolate chips, tempered

1 tbsp. raw cacao powder (optional)

1 tbsp. finely shredded coconut (optional)

1 tbsp. finely chopped nuts (optional)

  1. Combine peanut butter, maple syrup, and vanilla in a small bowl. Put the peanut butter mixture into the refrigerator until firm and easy to handle, about 20 minutes.
  2. Roll the peanut butter mixture into 1” balls.
  3. Roll the peanut butter balls in the raw cacao powder if using.
  4. Dip each ball into the tempered chocolate, until thoroughly coated.
  5. Place each chocolate-coated ball on a parchment paper lined plate and put in refrigerator until chocolate is set.

If using nuts or coconut to top your candy, sprinkle while chocolate is still wet and before putting the balls in the refrigerator.

Tempering the chocolate is typically used for coating or dipping and keeps the chocolate from melting too easily. It also provides a nice “snap” to your chocolate. A double boiler is especially helpful. Alternatively, if you do not want to temper your chocolate, you can store these in the refrigerator until ready to eat.

Makes approximately 30 balls.

Pressed Collard Cakes


1 bunch collards, chopped into 1/2” pieces

1/3 cup mushrooms, coarsely chopped

1 flax egg or 3 tbsp. aquafaba

1/3 cup nutritional yeast

1 tbsp. vegan butter

1 tsp. salt

1/2 tsp. cayenne pepper


Preheat oven to 350F.

Heat butter in a heavy skillet over medium heat. Add collards and saute until dark green and softened. Turn off heat and stir in salt and cayenne pepper. Stir in flax egg and nutritional yeast.

Firmly press mixture into a round using a 3 1/2″ ring mold. If you do not have a ring mold, you can use a jar lid or your hands.

Bake at 350F for 12-15 minutes or until set.

Vegan Peanut Butter Drop Cookies


These can very easily be made gluten free.

2/3 cups raw cashews, soaked 6 hours or overnight

1/4-cup water

2/3-cup oat flour

1/2 tsp. vanilla

3 tbsp. maple syrup

2 tbsp. peanut butter

1 flax egg

Optional additions:

3 tablespoons Enjoy Life chocolate chips

2-tablespoons jam


Preheat oven to 350F.

Cover raw cashews with water in a container and soak 6 hours or overnight.

Drain cashews after soaking.

Combine soaked, drained cashews and 1/4-cup water in a food processor or blender and puree until smooth and creamy, 2-3 minutes.

Add vanilla, maple syrup, peanut butter, and flax egg to blended cashews and combine until smooth.

Pour mixture into a bowl and stir in oat flour.


Drop cookies by the tablespoonful onto a parchment paper lined baking sheet. Top each cookie with either chocolate chips or 1/2 tsp. jam. Bake 13-15 minutes or until lightly colored and firm in texture.


Makes 1 dozen cookies.

Assorted Chocolates


1/3 cup Enjoy Life mini chocolate chips, melted

1/2 tsp raw cacao powder

1/4 tsp unsweetened, finely shredded coconut

1/2 tsp crushed peppermint

1/2 tsp fresh ground nut butter

Divide melted chocolate evenly between 6 mini muffin cups. Sprinkle tops of melted chocolate with topping of your choice and sprinkle with raw cacao powder. Place in freezer for at least 20 minutes until solid. Remove from wrapper and enjoy.

Raw Kale Salad


1 bunch kale

1 tsp oil (hemp, olive, or coconut)

1 tsp apple cider vinegar

1 tbsp. tamari

2 tiny splashes or spritzes of aminos (coconut or soy)

2-3 tbsp. nutritional yeast


Tear kale into bite sized pieces, discarding stems.

Pour oil over kale leaves and incorporate with your hands until leaves are thoroughly bruised and coated with oil. The leaves will look soft and oily.

Add vinegar, tamari, and aminos to the kale and lightly toss.

Add nutritional yeast and stir (or use your hands) until the kale is well coated.