Gnocchi with Mushrooms & Parsley

*Gnocchi = dumplings stuffed with potatoes.

16oz bag frozen Gnocchi
8oz pack fresh Crimini Mushrooms....sliced
3 Garlic Cloves....minced
1 1/4 cup fresh Parsley....chopped
1 TB soy butter
2 TB Nutritional Yeast (adds a cheesy flavor)
1 1/2 cups water
Salt/Pepper to season

Add gnocchi to boiling pot of 'salted' water. Boil for 1-2 minutes. Drain water and place gnocchi in bowl of ice water to stop the cooking. Refill pot with 1 1/2 cups water and bring to boil. Season water with salt & black pepper. Add mushrooms and garlic. Boil for 10 minutes or until liquid is reduced to half. Add butter and parsley. Sauce will begin to thicken. Add gnocchi back to the pot. Sprinkle nutritional yeast. Stir and serve.

Toast for breakfast

Shopping List: Raisin Bread, Green Apples, Tofutti Cream Cheese (all tofutti are non-dairy)

1) Toast raisin bread

2) Spread Tofutti cream cheese

3) Arrange green apple slices on top

4) Great with tea/coffee

Chocolate-covered Pretzel Sticks

Super easy to make. Vegan chocolate chips are available at your local grocery store or organic/Co-Op. I used semi-sweet chocolate chips.

- Boil water in saucepan.
- Place glass bowl on top (see photo). Bowl should not touch water. Bring water to simmer.
- Add chocolate chips to bowl...melt...stir.
- Once melted, turn off heat.










- Use salted pretzel sticks (I used the thick pretzel sticks, not thin pretzel sticks).
- Break sticks in half, or use whole.
- Use a spoon to drizzle/coat chocolate.
- Arrange chocolate-covered pretzels on waxpaper-lined cookie sheet.
- Place in refrigerator for 5 minutes or until chocolate hardens.
- Arrange sticks in cookie jar...and enjoy.