This dressing is great on salads, as a dip,  but also on roasted spring veggies!
Yield: 1.25 cups
Ingredients:

• 1 garlic clove
• 1 cup packed avocado flesh (2 small) 
• 7-8 tbsp water
• 5 tbsp apple cider vinegar*
• 3-4 tbsp fresh lemon juice, to taste
• 1/4 cup extra virgin olive oil
• 1/2 cup packed fresh basil leaves
• 1/2 cup packed fresh parsley
• 1/2 cup packed green onion (dark green part only, not white)
• 1 tsp kosher salt, or to taste
• Pinch of cayenne (optional)
• Sweetener, to taste (we used 1/2 tsp agave)

 
1. Add garlic clove to food processor and process until finely chopped.
2. Add in the water, oil, avocado, herbs & onion. Process until smooth. Now add in the lemon juice and apple cider vinegar slowly stopping to taste it every little bit. Finally add in the salt to taste. We used 1 tsp.
3. LICK THE BOWL!
4. Store in an air tight container or jar in the fridge. Keeps for about 5 days.
Note: This dressing has a tangy kick to it from the ACV and lemon juice. If you aren’t a fan of a strong tangy flavour, I would suggest decreasing the amounts we used.

This dessert we made for our clients was a BIG hit among all the volunteers. :)
Crust

• 1/4 cup shredded unsweetened coconut
• 1/2 cup chopped pecans
• 1/2 cup dates (about 12 dates)
• 1–2 teaspoons lime zest
• pinch of sea salt

Tart Filling

• 2 avocados (about 1 1/2 cups of avocado puree)
• 1/4 cup of fresh squeezed lime juice
• 1/4 cup coconut or agave nectar (or honey)
• 1 Tablespoon coconut oil
• 1 teaspoon lime zest

Instructions

1. Process the crust ingredients (coconut, pecans, dates, lime zest and sea salt) in a food processor or mini chopper until the dates have turned into sticky paste holding the crust ingredients together. Take mixture out of the processor and press evenly into two mini springform pans. Place pans in freezer while you make the tart filling.
2. While the crust is setting in the freezer, blend ingredients for the filling (avocados, lime juice, agave, coconut oil and lime zest) in a high-speed blender or food processor until creamy.
3. Pour half the avocado filling over the crust in one pan and then pour the remaining filling over the crust in the second pan. Use a spoon to make sure the filling is even and smooth.
4. Place pans in the freezer to set up, at least 2 hours, but can be overnight. Take out of freezer, remove the springform pan, let sit out for 10-15 minutes, cut into slices and serve. The longer it sits out, the filling will soften and become more like pudding. It still tastes amazing, but not as firm. Store any leftovers back in the freezer (you won't have any leftovers!).

Don't have a spiralizer?  Well if you have kids or feel like you need to revive your interest in the kitchen - it is high time you splurged the $25 to get one!  It is so much fun to use, and you can use the various settings of blades, depending on what you're making.  Of course, if you're saving your pennies to attend the Hoedown, you could always chop the zucchini into chunks as an alternative OR use a veggie peeler and peel away lengthwise - be careful once it gets to the core - easy to cut yourself. :)
 
Ingredients

• 4 zucchini (green or yellow - you can find both locally right now)
• 2 tsp fresh ginger (grated or finely minced)
• 1 large clove garlic (grated or finely minced)
• Juice of 1 lime
• 4 TB peanut butter or almond butter
• 2 TB tamari, or Bragg's Liquid Aminos
• 2 TB olive or coconut oil
• 2 large shredded carrots
• 1 red bell pepper seeded and chopped 
• 1/3 cup fresh cilantro - chopped
• 1/4 cup fresh green onions - diced (red onion works too!)
• 1 cup unsalted roasted peanuts (or almonds)

1. Spiralize the zucchini (or chop)
2.  In a large skillet, cook the zucchini noodles over medium heat with 1 TB olive oil.  Cook, tossing and stirring the zucchini for 2-3 minutes until softened and beginning to turn translucent - don't overcook.  Set noodles aside.
3.  Saute carrots and bell pepper in 1 TB until tender - approx. 5 min. (red onion too if you're using).
4.  In a food processor or blender - blend the garlic, ginger, peanut butter, lime juice, tamari until smooth.
5.  Mix everything together in a large pan.
6.  Garnish with cilantro, green onions, chopped peanuts.
ENJOY!

1 cup of vegan butter
1 cup coconut sugar
1/3 cup organic sugar
3 tablespoons nondairy yogurt 
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 tablespoon finely ground coffee
1 teaspoon baking soda
1-1/4 cups chocolate chips 

1. Cream together butter, sugars, nondairy yogurt, and vanilla. Use electric mixer or wooden spoon
2. Sift together flour, coffee, and baking soda, then mix together with the butter mixture and stir in the chocolate chips or chunks
3. Take the dough and form one or two logs by rolling it back and forth in parchment paper. You can either put it into the freezer or fridge (it stays good for up to 5 weeks) or cut a slice off and bake them
4. If you bake them right away (how could you not?) preheat oven to 350 degrees F. and then bake the sliced of pieces for 8-10 minutes until golden brown.