Let's get right to it, shall we??? Without further ado...the recipes.
Vegan Caramel Corn
(recipe courtesy of www.chooseveg.com)
The following recipe is SO good but don't be fooled…it is not good for you. It's a have-a-little-popcorn-with-your-sugar recipe. However, here is me looking the other way because it's the holidays and this is a de-li-cious, fun way to fancy up your popcorn with very little effort. It would be a great snack to make for holiday parties…or a cozy night in watching movies…or a thursday…
Ingredients:-1/2 to 3/4 cup vegan brown sugar
-3 tablespoon water
-1 tablespoon Soy-Free Earth Balance Vegan Butter
-1 bag (3.5 oz) popcorn
- Combine brown sugar, water, and butter in saucepan; bring to a boil.
- Cover and boil (over med-low to low heat) for 2-3 minutes.
- Remove from heat. Meanwhile, pop popcorn.
- Let caramel sauce cool just slightly, stirring constantly with spoon.
- Poor over popped popcorn in a BIG bowl, and toss/fold with wooden spoon until well combined and glazed.
- Let cool (it helps to put it in fridge), and it gets nice and crunchy.
- Eat and enjoy!!!
Vegan Peanut Butter Cups
(recipe inspired by this one from The Vegan Stoner)
Nope. This one is not healthy either. It is vegan, but "vegan" doesn't always mean that it is good for you. Vegan means that it is good for the cows and the chickens. I thank you on their behalf. This recipe is definitely candy and therefore all the negative ramifications that come with candy consumption will follow…i.e. greedily eating all the leftovers before one's husband has a chance to get any. (Sorry, John.) There are two ways to make it…the "easy" way and the "take-that-Martha-Stewart!!" way. Both are equally delicious it's just a matter of how much effort you are wanting to exert. You can find the easy way (complete with adorable illustrations) HERE. The "TTMS" way is not that much harder, but you will need a few extra accessories.
-1bag vegan chocolate chips-handful of organic powdered sugar
-1/2 cup organic unsweetened peanut butter
-a splash of vanilla coconut milk
-2 decorating bags
-mini muffin tin
-mini muffin liners
- In a sauce pan, melt 1 bag of chocolate chips. Stir in a splash of coconut milk to thin out the chocolate. When fully melted, set pan aside to cool slightly.
- In a separate bowl, mix 1half cup of peanut butter with a handful of powdered sugar. Stir until smooth.
- Scoop melted chocolate into one decorating bag and peanut butter into another. Be careful that your chocolate is not too hot when you do this so as not to melt the bag.
- Fill mini muffin tin with paper mini muffin liners
- Fill the bottom of liners with a layer of chocolate. Put in the freezer for 10 minutes.
- Next fill a layer of peanut butter on top of the layer of chocolate. Freeze for another 10 minutes.
- Fill in one more layer of chocolate on top of the peanut butter. This doesn't have to be a full layer. Just a swirl of chocolate will do.
- Freeze 1 hour to overnight.
- Eat and enjoy!!!
(Makes 2 servings.)
I happened upon this smoothie recipe while browsing the Engine 2 Diet Facebook page. Correction…I misread the recipe on the Engine 2 page and then created this recipe. The Engine 2 recipe was for pumpkin ice cream. That would explain why Charli's response to my first test batch was, "tastes like pudding." Adjust the amount of pumpkin and almond milk to your own taste. Keep in mind that a little pumpkin goes a long way. Also, this smoothie is infinitely better when you freeze the pumpkin the night before and then let it thaw a tad before you use it. I used canned organic pumpkin, which is readily available everywhere. At Trader Joe's today, I saw that they had a whole wall of it. Oh, and guess what…This recipe is actually good for you!!! Make as many smoothies as your little tummy desires!!
-1 cup frozen organic pumpkin puree
-2 cups almond milk
-cinnamon, nutmeg and maple syrup to taste.
- Put all the ingredients into blender.
- Drink and enjoy!!!
-♥ J :)