Ingredients:

• 1 jar of marinated artichoke hearts
• 1/2 cup chopped yellow onion
• 2 cloves garlic, minced
• 1 can Italian style stewed tomatoes
• 1 cup dry pasta, rotini

Directions:

Pour a little of the oil from the artichokes into skillet, turn heat to med-high. Add onion and garlic and cook ultil onion is transluscent. Add stewed tomatoes and marinated artichokes (with liquid). Bring to boil, add pasta. Reduce heat and simmer 8-10 minutes or til pasta is tender.

Serves: 4-6
Preparation time: 20min

Ingredients:

• 1/2 cup non-dairy margarine (DO NOT MELT)
• 1/2 cup firmly packed brown sugar
• 1.5 teaspoon Ener-G Egg Replacer
• 2 tablespoon water
• 1/2 teaspoon vanilla
• 3/4 cup all-purpose (or whole wheat, etc.) flour
• 1/2 teaspoon baking soda
• about 1/16 teaspoon baking powder
• 1/4 teaspoon salt
• 1.5 cups Cinnamon Apple Quaker Oatmeal (or plain rolled oats)
• 1/2 cup raisins or other dried fruit
• 1/4 cup granulated sugar

Directions:

1. Cream margarine, granulated vegan sugar and brown sugar together in a mixing bowl.
2. Add vanilla, Ener-G Egg Replacer mixture (mix the EnerG and water listed in ingredients together in a separate little dish) and dried fruit to the wet ingredients.
3. Add the rest of the ingredients in steps- first the flour, then baking soda and powder, then salt, then oatmeal. This prevents ingredient overload in the mixing bowl.
4. Add a dash of soy milk if necessary- the batter will be extremely thick and sticky, but it shouldn’t be dry.
5. Bake at 350 degree F oven for ten to twelve minutes. The cookies will not have spread, so you don’t have to worry about how far away to space your cookies.
6. Cool one minute on cookie sheet.
7. Remove to wire rack and allow cookies to cool.