Lip Balm

• 8 grams beeswax
• 12 grams cocoa butter
• 12 grams coconut oil
• 4 grams castor oil
• 3/4 tsp zinc oxide

Microwave then stir in 30 second intervals until melted. Recipe will refill 6 regular sized tubes or 2 jumbo sized ones. 

Vanilla Frosting

• 16 oz powdered sugar
• 1/2 c. vegetable shortening
• 2 Tbsp warm water
• 1/2 tsp. salt
• 1/2 tsp vanilla

Using a hand mixer, mix all ingredients together until fluffy and smooth.

Vegan Totdish

Mushroom Gravy

• 8 oz mushrooms, chopped
• 1/2 yellow onion, chopped
• 1 1/2 tsp minced garlic
• 2 Tbsp butter
• 1 cup almond milk
• 1 cup water
• 3/4 cup flour
• 1/4 c. nutritional yeast
• 1 tsp oregano
• 3 Tbsp soy sauce
• 2 tsp vegetable bouillon

Veggies 'n Tots

• 2 cans green beans, drained
• 1 cup frozen corn
• frozen tater tots

In a pan set on medium heat, saute mushrooms, onion, and garlic in butter until onions are browned. Transfer to a blender and add all remaining mushroom gravy ingredients. Blend until creamy and smooth. 

In a large mixing bowl, add drained green beans and corn. Pour in mushroom gravy and stir until combined. Transfer mixture to a 9" square or 7x11" pan. Top with a layer of frozen tater tots. Bake at 425 degrees for 30 minutes. 

Vegan Ranch Dressing

More like a spread than a dressing. Perfect for sandwiches.

• 1 1/2 c. raw cashews
• 3/4 c. water
• 2 Tbsp rice vinegar
• 2 Tbsp lemon juice
• 2 tsp dried dill
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 tsp salt

Soak cashews overnight (or to speed things up, microwave them in some water for 2 minutes then drain and rinse with cold water).

Add all ingredients to a blender and blend on high for 2-3 minutes until creamy. Add more water if needed. 

Simple Salad Dressing

• 1/4 c. olive oil
• 2 Tbsp lemon juice
• 2 Tbsp red wine vinegar
• 1 Tbsp dijon mustard
• 1 tsp honey
• 1/2 tsp dried oregano
• 1/2 tsp minced garlic
• 1/4 tsp salt

Whisk all ingredients together.