CHIPPED BOWL

My mom sent me a bag of Dandies vegan marshmallows recently.  This is what I did with them.  I can’t wait to do it again.  These are so great.  They won’t last long in your house; they sure did not in mine. 

This recipe is super quick and easy.  The hands on time is less than 10 minutes.

S’mores Krispy Treats, adapted from Made Just Right

Ingredients:

• 2 cups Vegan Marshmallows
• 3 tbsp. Earth Balance
• 2 cups Crumbled Graham Crackers (use your food processor for super fast crumbs!)
  
• 3 cups Crisped Rice Cereal
• 2 tbsp. Agave Nectar
• 1/2 tsp. Sea Salt
  
• 1/4 cup Semi-sweet chocolate chips
  

Directions:

1. Melt Earth Balance in large pot on medium heat.  Add agave nectar.
2. Save a 1/4 cup of marshmallows and add the rest to pot and stir till melted.  Add crisped rice cereal.  Add crumbled graham crackers and stir until combined.
   
3. Remove from heat add to a 13x9” dish; spread evenly.
4. Melt chocolate chips over low heat, stirring constantly.  Add salt to chocolate.
5. Place marshmallows you set aside on top of bars in pan.  Drizzle chocolate on top.
6. Cut into squares and enjoy!

These burgers are totally worth the effort.  They will impress all your omni friends.  The special sauce is a-mazing!

Double Decker Burgers with Secret Sauce, adapted from Chloe’s Kitchen

Ingredients

• 1 8oz package tempeh, cut into 4 pieces
• 2 TB olive oil
• 1 onion, minced
• 2 cloves garlic, minced
• 2 cups cooked lentils (heat 3/4 cup dry lentils with 1.5 cups water for 20 minutes)
• 1 cup walnuts
• 1/2 flour
• 1 tsp dried basil
• 1 tsp salt
• 1 tsp black pepper
• 3 TB canola oil

Secret Sauce

• 2/3 cup soft tofu
• 1 clove garlic
• 1 TB mustard
• 3 TB ketchup
• 1 TB agave
• 1/2 tsp salt
• 2 TB relish
• 1 TB fresh dill, chopped

Directions

1. Steam tempeh for 20 minutes to remove its bitterness.
2. Heat olive oil in large skillet over medium high heat.  Add onions and saute until soft.  Add garlic for 1-2 minutes.  Transfer to food processor.
3. Add tempeh, lentils, walnuts, flour, basil, salt, and pepper to the food processor. Pulse until the mixture comes together.
4. Form 8 patties from the lentil mixture with your hands.
5. Heat canola oil in skillet over medium high heat.  Fry burger patties until brown on both sides, about 5 minutes a side.  Drain on paper towels.
6. To Make the Secret Sauce: Combine tofu, garlic, mustard, ketchup, agave and salt in a blender until smooth.  Stir in relish and dill.
7. Top burgers with special sauce and serve hot between your favorite buns!

I love caramel and caramel corn.  Now, I can easily make it at home.

Caramel Corn, adapted from VegNews

Ingredients

• 3 TB canola oil
• 3/4 cup corn kernels
• 1/2 cup Earth Balance
• 1 cup brown sugar
• 1/4 cup corn syrup
• 1/2 tsp salt
• 1/2 tsp vanilla
• 1/4 tsp baking soda

Directions

1. Cover the bottom of a large pot with canola oil.  Place three kernels at the bottom and cover.  Heat on medium hot heat. 
2. Once the kernels pop, add the rest and cover until they all have popped.  Remove from heat.
3. Preheat oven to 250F. Line a rimmed baking sheet with parchment paper.
4. In a medium saucepan over medium heat, mix together Earth Balance, brown sugar, corn syrup and salt.  Bring to a boil, stirring constantly.
5. Once sauce boils, stop stirring and let boil for 4 minutes.  Remove from heat and stir in vanilla and baking soda.
6. Pour mixture over popcorn and stir to coat.  Spread corn on baking sheet. 
7. Bake for 1 hour, stirring corn every 15 minutes.

I love chocolate pudding.  This is a very special chocolate pudding. Not only does it have mint flavoring, but it also has a mint cookie layer, making this the most refreshing and satisfying pudding ever.

Mini Mint Chocolate Pudding Pies, adapted from never (home)maker

Ingredients

• 1-1/2 cups coarsely crushed vegan mint cookies (Newman-O’s work well, leave the filling in if using)
• 3 tablespoons vegan butter substitute (like Earth Balance)
• 2 cups soy milk
• 3 tablespoons cocoa
• 5 tablespoons cornstarch
• 1/3 cup natural sugar
• 1 teaspoon mint extract

Directions

1. Heat butter substitute for the crust in a small saucepan on medium heat.
2. Turn off heat when melted and add crushed cookies. Mix until all parts are thinly coated.
3. Spoon out equal portions of crust mixture into ramekins.
4. Place remaining ingredients in a medium-sized saucepan and whisk together until fully incorporated.
5. Put the pan on medium-high heat and continue to whisk until the pudding becomes thick (about 5 minutes).
6. Pour pudding over the crust and place in the fridge to cool for at least one hour.

I love Indian food!  This is probably my best curry dish yet.  It is full of super healthy vegetables and goes perfectly with Peshwari Naan.  Feel free to use your favorite veggies instead of green beans and cauliflower (which happen to be ours).

Vegetable Korma, adapted from Vegetarian Times

Ingredients

1. Purée tomatoes, onion, and ginger to paste in food processor or blender.
2. Heat oil in saucepan over medium heat. Add garam masala and cardamom, and cook 30 seconds, or until fragrant, stirring constantly. Add tomato purée and raisins. Simmer 2 minutes, or until sauce thickens slightly.
3. Stir in vegetables; chickpeas, if using; and coconut milk. Season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 10 to 15 minutes, or until vegetables are tender. Serve over rice or quinoa.

These are super easy cookie bars!  They taste great and have minimal hands on time.  They are perfect for a week-night treat.

Samoa Bars, adapted from averie cooks

Ingredients

• 1/2 c Earth Balance
• 1 c brown sugar
• 1/4 c white sugar
• 1 Tb ground flax mixed with 3 TB water
• 2 tsp vanilla extract
• 1 c shredded coconut
• 1 c all-purpose flour
• 1 c chocolate chips

Directions

1. Preheat oven to 375F.  In a large pot, melt the Earth Balance.  Add the sugars & stir. 
2. Add everything else but the chocolate and stir until combined.
3. Fold in the chocolate chips.  Pour mixture into a foil or parchment-lined and sprayed 8 x 8 baking dish. 
4. Bake for 25-30 minutes.  Allow to cool well, slice, serve.  Store in the fridge and enjoy!

This is the easiest, tastiest curry I have ever made.  I just had to share it with the world.

Lemongrass Vietnamese Curry,adapted from Vegetarian Times

Ingredients

• 12 oz firm tofu, cut into 1/2” cubes
• 2 large shallots, chopped
• 1 stalk lemongrass, inner core chopped (1.5 TB)
• 1 TB Serrano chile,chopped
• 2 tsp. chopped fresh ginger
• 2 cloves garlic
• 1 TB olive oil
• 2.5 tsp curry powder
• 1/2 tsp turmeric
• 4 small carrots, peeled and chopped
• 1 13.5 oz can light coconut milk
• 3 cup broccoli florets
• 1 tomato, cut into thin wedges

Directions

1. Heat a large skillet over medium heat.  Add tofu and cook until golden on all sides, about 10 minutes.
2. While tofu is cooking, mix shallots, lemongrass, chile, ginger and garlic in food processor until smooth paste forms.
3. Heat oil in a large pot, add lemongrass paste and cook 5 minutes over medium heat.  Stir in spices, carrots, coconut milk and 1.5 cups water.  Simmer on medium-low heat for 10 minutes.
4. Add broccoli, tomato and cooked tofu.  Cook 5 minutes more, until broccoli is tender.  Serve over rice or quinoa.