You'll need:

· 10 Medjool dates
· 2-3 tbsp vegan cream cheese
· 10 pecan nuts, toasted
· 1 sundried tomato, finely diced
· 2-3 fresh basil leaves, chopped

Instructions:

Cut the dates open lengthwise and remove the pits. Arrange them in a single layer on a large plate.

In a small bowl, mix vegan cream cheese with sundried tomatoes and chopped basil until well combined.

Using a teaspoon, fill all dates with the savory cream cheese mixture. Stuff a pecan nut into the creamy filling for a pretty finish. Refrigerate the stuffed dates for an hour before serving.

*Notes
You could also use unsweetened vegan yogurt or vegan ricotta instead of cream cheese.
Feel free to use any herbs of your choice instead of basil.

Recipe and image courtesy of Nutriciously

You'll need:

· 16 oz frozen edamame in pods
· 1/4 cup water
· 1/2 tsp arrowroot starch
· 1 tablespoon coconut oil or avocado oil
· 2 cloves garlic, finely minced or grated
· 1 tablespoon finely minced or grated fresh ginger
· 1/2-1 tsp red pepper flakes
· 1 and 1/2 tablespoons tamari (ensure gluten-free as needed)
· 1 tablespoon maple syrup
· 1/2 teaspoon toasted sesame oil (optional)

Instructions:

1. Cook the edamame according to package instructions — microwaving (covered), steaming, or boiling all work equally well. We boiled our edamame in 3 quarts of salted water for about 8 minutes, drained, and set aside.

2. While the edamame cooks, combine the water and arrowroot starch in a small mixing bowl or measuring cup. Whisk until the starch is dissolved. Set aside.

3. Melt the coconut oil in a large-rimmed stainless steel or non-stick skillet over medium-low heat. Once melted, add the garlic, ginger, and red pepper flakes. Sauté for 1-2 minutes until fragrant and lightly sizzling, but be careful not to let the garlic burn or it can become bitter. Add the tamari and maple syrup and stir to evenly combine, then add the arrowroot/water slurry. Up the heat to bring this mixture to a boil, then reduce the heat and simmer for 2-3 minutes until the sauce is thick and sticky.

4. Remove from heat, add in the edamame, and stir to combine. Finish with the toasted sesame oil (optional), toss, and enjoy.

Recipe and image courtesy of Minimalist Baker

You'll need:

· 2 pounds carrots, peeled and sliced into 1/4 inch thick 'fries'
· 1 tablespoon oil of choice
· salt and pepper to taste
· 1/2 cup grated parmesan cheese for non-vegans, or 1/4 to 1/2 cup of nutritional yeast for vegans

Instructions:

Gently toss the carrot fries in the oil, salt, and pepper, sprinkle on the yeast (or parmesan), and mix to coat before spreading them in a single layer on a silicon mat or parchment paper-lined baking sheet.

Roast in a preheated 425°F oven until tender and lightly charred, about 16-20 minutes, mixing halfway through.

*Note
"I use a mandolin to easily slice the carrots into fries. Serve with chipotle mayo (1/2 cup mayo, vegan or regular, and 1-2 chipotle chilies in adobe pureed in a food processor with an optional splash of lime juice)." — or a vegan dip of your choice.

Recipe and image courtesy of Closet Cooking

You'll need:

· 3/4 cup sun-dried tomatoes in olive oil
· 2 cucumbers
· 1/4 of an avocado
· 1/2 teaspoon red pepper flakes (optional)
· 1/4 teaspoon sea salt
· crushed almonds for garnish (optional)

Instructions:

1. Add sun-dried tomatoes, avocado, sea salt, and red pepper flakes to a food processor. Process until well combined into a paste.

2. Using a mandolin, carefully slice the cucumbers into thin slices.

3. Add the paste into a piping bag or zip lock bag. If using a zip lock bag, seal it at the top and cut a small tip off of one of the corners to make your piping bag. Using the bag, pipe a line of the paste down the middle of a slice of cucumber.

4. Carefully roll up the cucumber and stick a toothpick through to hold it all together. Top with crushed almonds if desired to add an extra level of flavor and texture.

Recipe and image courtesy of The Fitchen

You'll need:

· 1 pound sweet potatoes, peeled and cut into pieces
· 1/4 cup unsweetened plant milk, such as almond, soy, cashew, or rice
· 1/4 cup nutritional yeast
· 2 tablespoons white wine vinegar
· 1/2 teaspoon ground turmeric
· sea salt and freshly ground black pepper to taste
· 7 fresh jalapeño chiles, halved lengthwise and seeded (keep stems attached)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. Place sweet potato pieces in a steamer basket in a large saucepan. Add water to just below the steamer basket. Bring to boiling. Steam, covered, for about 10 minutes or until sweet potatoes are very tender. Transfer them to a bowl, mash, and let cool.

3. In a small saucepan whisk together milk, yeast, vinegar, and turmeric. Bring to boiling. Cook for 1 minute or until mixture thickens.

4. Transfer the milk mixture and mashed sweet potatoes to a blender. Blend until smooth. Season with salt and pepper.

5. Spoon sweet potato mixture into jalapeño halves. Place on prepared baking sheet. Bake for 30 minutes or until lightly browned on the edges.

Recipe and image courtesy of Forks Over Knives