La Dolce Vegan!. Sarah Kramer

      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

       1 small carrot, roughly chopped

       1 slice of bread, roughly chopped

       1 tbsp fresh parsley

       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

       1 garlic clove, minced

      2

       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

       1 tsp nutritional yeast flakes

      1

       1 tsp tamari

       1 tbsp imitation “bacon” bits (optional)

      In a food processor, combine all ingredients and blend until smooth. Makes approx. 1