Make these. . .

 I saw reference to this recipe on My New Roots, what a surprise, and had to try it.  It is for Wild Mushroom Lentil Burgers.  The full recipe is here.  It was fairly easy to make and very satisfying.  I didn't get around to making the cashew sauce, I used mayonnaise, and I put it on white bread, so not as healthy as the recipe recommends, but really spectacular none the less.  I was struck by how meaty it looked.  Since all the ingredients are cooked before you form the patties, I thought it would make a nice vegan alternative to pate as an appetizer. 

The second recipe I recommend is from Sweetapolita, Whipped Vanilla Dream Cupcakes.  I used almond milk instead of whole milk and coconut cream instead of whipping cream theoretically to reduce the cholesterol, but really because I don't drink or keep milk in the house.  But I didn't substitute the butter because, yum, butter.  The coconut cream doesn't whip up as voluminously, but when it is cold it's kind of amazing.  I keep the icing separate from the cupcakes and apply directly before eating.  The trick to separating the cream from a can of coconut milk is refrigerating it at least overnight without shaking.  Then scoop the cream off the top and use the coconut water at the bottom in smoothies or juice drinks.  As I have a lot now, I may be featuring some soon.