Halloween Vegan Sweets!

Hey Peeps! I decided to make a yummy vegan halloween treat yesterday. For those of you who love peanut butter cups, you have to try this scrumptious recipe from Alicia's Silverstone's book The Kind Diet or you can check her website the kind life. Hope you enjoy the chocolaty peanut buttery goodness!! :-)

Vegan Coffee Brownies

I've been craving sugar all week, so last night I finally decided to make Coffee Brownies with a chocolate glaze. I got the recipe from The Kind Diet book. 

Yum!

Happy 4th of July!!!

Check out my vegan eats for the 4th of July!

We picked up this scrumptious bread at the farmer's market and it worked out perfectly as a hamburger bun for my veggie burger. I added some tomato, daiya cheese, and a little organic ketchup...(okay, a lot of ketchup).

This layered dip is a recipe from the The Kind Life website. 

• 1 16-ounce can of refried beans
• 3 large avocados
• 3 tbsp. of fresh lime juice
• 2 8-ounce containers non-dairy sour cream
• 1 packet taco seasoning (I use Bearitos, but if you are avoiding all white sugar, make your own mix with chili powder, ground cumin, onion powder, hot paprika or cayenne, and salt)

• 1/2 cup(s) of diced mild green chiles, drained

• 1/2 cup(s) of sliced black olives, or more if you like
• 5 tomatoes, chopped

• 2 cup(s) of shredded vegan Cheddar cheese

 

1. Preheat the oven to 350 degrees. 

2. Spread a layer of refried beans in the bottom of an 8 inch by 8 inch quart glass baking dish. 

3. Pit and peel the avocados, and place in a bowl. 

4. Mash the avocados together with the lime juice, and spread on top of the refried beans.
5. Stir together the sour cream and taco seasoning, and spread over the avocado.

6. Sprinkle the chiles over the sour cream, and top with a layer of black olives.

7. Add the tomatoes, and sprinkle with the cheese.

8. Heat the dip for 15-30 minutes or until heated through and the cheese is a bit melted.

9. Serve warm or at room temperature.

Let's see what a non-vegan thinks...

Thumbs up! I think it's a winner! :-)

Yummy seasoned fries!

A cheesy quesadilla with follow your heart cheese, caramelized onions, and breaded Match Meat Chicken. 

Sticky brown rice.

Grilled veggies.

A micro green salad with tomatoes and onions. I added some olive oil and lemon juice for dressing.

I hope you enjoyed your 4th of July delicious food as much as I enjoyed mine! :-) 

Rich and creamy peanut butter cups!

Hey, check out this amazing dessert from Alicia Silverstone's website The Kind Life. This recipe takes reese's peanut butter cups to a whole new level! Please enjoy!

• 1/2 cup(s) of Earth Balance butter
• 3/4 cup(s) of crunchy peanut butter (preferably unsweetened and unsalted)
• 3/4 cup(s) of graham cracker crumbs or 10 graham cracker squares
• 1/4 cup(s) of maple sugar or other granulated sweetener
• 1 cup(s) of grain-sweetened, nondairy chocolate or carob chips
• 1/4 cup(s) of soy, rice, or nut milk
• 1/4 cup(s) of chopped pecans, almonds, or peanuts

Steps

1. Line a 12-cup muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.)
2. Set aside.
3. Melt the butter in a small saucepan over medium heat.
4. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well.
5. Remove the mixture from the heat.
6. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.
7. Combine the chocolate and milk in another pan.
8. Stir over medium heat until the chocolate has melted.
9. Spoon the chocolate evenly over the peanut butter mixture.
10. Top with chopped nuts.
11. Place in the refrigerator to set for at least 2 hours before serving.
12. They are great soft, but even better a little firmer!

Peach and Rhubarb Crisp!

This dessert is from Alicia Silverstone's book The Kind Diet. It's originally called a peach crisp but I added the rhubarb for a tangy twist.

Pinto Bean Croquettes with Dijon Glaze

I found this recipe in Alicia Silverstone's The Kind Diet book. The original recipe uses black-eyed peas but I didn't have any so I grabbed some pinto beans and gave it the old college try. They tasted pretty good and even better with the sauce. I used rice syrup and dijon mustard for the sauce (I think I'll have to try this sauce with some Match Meat chicken nuggets...Yum!). Next time I'll make these croquettes with some black beans. Mind the picture, I didn't have time to do any fancy plating.