Tag: vegan

Potato Smash Up

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Potato Smash Up

A few simple tweaks give this recipe a leg-up over the regular mashed potato competition.

Ingredients:

  • 2 sweet potatoes
  • 2 russet potatoes
  • 2 cups frozen butternut squash
  • 1/4 cup Earth Balance butter
  • 1 cup plain non-dairy milk
  1. Peel and cube the sweet potatoes and russets. Place in a pot filled with water and bring to a boil. Add the butternut squash, then continue to cook for 20 minutes, until very tender.
  2. Drain and return the vegetables to the pan. Add the butter and mash with a potato masher to desired consistency. Stir in the milk and heat through before serving.

Dancing Turkeys

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Dancing Turkey (10)

If you’re starting to get in the mood for all things turkey in advance of Thanksgiving, these silly turkey puppets will kick things off on a lighthearted note.

To make the turkeys was quite complicated, and truth be told ours looked a  bit more like a chicken since I had white yarn, not brown, for the steps that follow.

For the body, wrap a ping-pong ball or golf ball in double-sided tape and then wrap with yarn. Tuck the final strand under to secure.

Dancing Turkey (1)

Next, you’ll need to make three pompoms, two for feet and one for the turkey’s head. For an easy at-home pompom, wind yarn around the tines of a fork, then tie a string tightly around the middle in the other direction. Slip off the fork and snip the loops to make pompom fringe. Make sure to leave one long strand on each pompom foot.

Dancing Turkey (2)

Cut a beak from felt and hot glue onto the head pompom, along with 2 wiggle eyes.

Dancing Turkey (3)

Now put it all together! I hot glued a length of craft boa onto the back of the body, then curved a half-length of pipe cleaner into an S shape. Hot glue the top of the S to the head, and curve the bottom of the S around the body, securing with a little extra hot glue.

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Tie the long strands from each pompom foot onto the body. Finally, hot glue feathers along the boa in back for the turkey’s tail feathers.

Now to make it dance! Cross two Popsicle or craft sticks into an X and secure with yarn around the middle.

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Cut three lengths of stretchy jewelry cord; you’ll need two 12-inch pieces and one 6-inch piece. Tie the long ones to the legs, and the short one to the head, and then secure them all to the Popsicle sticks.

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Break out the Thanksgiving tunes and make it dance! We loved kicking off this holiday in celebration of these beautiful birds.

Dancing Turkey (9)

Popcorn Reef

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Popcorn Reef (2)

If your kids like to play with their food, permission is granted with this fun food-art-meets-snack.

To start, pop 4 cups plain popcorn; set aside in a large bowl.

Meanwhile, melt 1 tablespoon Earth Balance butter in the microwave. Add 1 and 1/2 cups mini marshmallows (such as Dandies) to the bowl. Microwave for 1 minute until the marshmallows are melting, and whisk to combine.

Pour the marshmallow mixture over the plain popcorn. Add a few drops of food coloring for pink coral! Once the mixture cools enough to handle, turn out onto wax paper and shape into mini coral reefs. We had some big blobs that looked a bit like brain coral, and some that was more like branched coral!

Popcorn Reef (1)

For fish, place an orange slice on each plate. Add slices of carrot for tail fins and a mouth, and blueberries for the fish’s eye (plus a few extra bubbles!).

Orange Beets

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Orange Beets

If beets are a new veggie for your kids, familiar oranges and apples help make them not so scary in this recipe. Pre-cooked beets are a life-saver for busy nights!

Ingredients:

  • 1 (8-ounce) package pre-cooked beets
  • 1 (11-ounc) drained can mandarin oranges
  • 1 apple, thinly sliced
  • 1/4 cup canola oil
  • 3 tablespoons orange juice
  • 1 tablespoon fresh-squeezed lemon juice
  1. Thinly slice the beets and combine in a bowl with the oranges and apple slices.
  2. In a small bowl, whisk together the canola oil, orange juice, and lemon juice. Drizzle over the beet mixture, stirring to coat.
  3. Chill until ready to serve.

Empanadas

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LP Argentina (23)

Frozen pie crust means these empanadas are easy enough for even a busy night!

LP Argentina (20)

Ingredients:

  • 2 tablespoons olive oil
  • 1 (12-ounce) package meatless crumbles
  • 1 chopped onion
  • 1 chopped red bell pepper
  • 3 minced garlic cloves
  • 1/2 teaspoon oregano
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 cup vegetable broth
  • 1 tablespoon brown sugar
  • 1/4 cup raisins
  • 2 (9-inch) prepared vegan pie crusts (Such as Wholly Wholesome)
  1. To prepare the filling, heat the olive oil in a large skillet over medium-high heat. Add the meatless crumbles and cook for 6 minutes.
  2. Add the onion, bell pepper, and garlic to the pan; continue to cook for about 5 minutes, until the onion is soft.
  3. Add the oregano, cumin, paprika, and chili powder; cook for 1 minute, then stir in the broth and brown sugar. Continue to cook for about 5 minutes, or until the liquid is nearly all evaporated.
  4. Stir in the raisins and remove from heat.
  5. Meanwhile, use a 4-inch round cookie cutter to cut circles from the pie dough. (Note: you’ll need to gather and re-roll your scraps several times).
  6. Spoon a heaping tablespoon filling into the center of each circle. Fold the dough over the filling and crimp the edges with a fork to seal.
  7. Transfer to a baking sheet and repeat with the remaining dough and filling. Bake at 375 degrees F for 20 minutes.

LP Argentina (22)

Black Bean Cakes

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Black Bean Cakes (1)

These easy patties come together in a flash, and make a nice alternative to burger night in your home!

Ingredients:

  • 1 (15-ounce) can black beans
  • 3 tablespoons salsa
  • 6 tablespoons breadcrumbs
  • 1 tablespoon canola oil
  1. Drain and rinse the beans, then mash with a potato masher. Stir in the salsa and breadcrumbs.
  2. Meanwhile, heat the canola oil in a large skillet over medium heat. Shape the bean mixture into 4 patties and add to the pan. Cook for 3 to 4 minutes no each side, until lightly browned.

Black Bean Cakes (2)

Cheesy Polenta with Roasted Vegetables

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Cheesy Polenta with Roasted Vegetables (1)

Top homemade polenta with warm roasted vegetables for the perfect autumn meal.

Ingredients:

  • 1 cup (1-inch) pieces asparagus
  • 6 ounces cremini mushrooms, halved
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 3 cups water
  • 1 cup polenta
  • 1/2 cup shredded vegan cheddar
  1. To prepare the vegetables, combine the asparagus and mushrooms in a baking dish and toss with the olive oil and salt. Roast at 400 degrees F for 15 minutes, until tender.
  2. Meanwhile, bring the water to a boil in a saucepan. Add the polenta; continue to cook, stirring constantly with a whisk, for about 5 minutes, or until the mixture thickens.
  3. Remove from heat and add the cheddar, stirring until the cheese melts.
  4. Serve the roasted vegetables directly over the polenta for a hearty “stew”.

Cheesy Polenta with Roasted Vegetables (2)

Pumpkin Risotto

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Pumpkin Risotto

If you’re looking for new pumpkin recipes to add to your seasonal repertoire, this savory recipe is a nice alternative to sweet pumpkin desserts.

Ingredients:

  • 1 tablespoon olive oil
  • 1 tablespoon Earth Balance butter
  • 1 tablespoon chopped fresh sage
  • 1 minced garlic clove
  • 1/4 cup chopped onion
  • 1 cup canned pumpkin
  • 1 cup Arborio rice
  • 3 cups vegetable broth
  1. Heat the olive oil and butter in a 3-quart casserole dish over medium heat. Add the sage and garlic; cook for 1 minute.
  2. Remove the pan from heat and stir in the remaining ingredients. Cover, transfer to the oven, and bake at 350 degrees F for 1 hour.
  3. Stir before serving!

Pumpkin Risotto alt

Chick’n Nacho Box

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Chicken Nacho Box (5)

This is a fun bento box-style lunch to put together for kids. The homemade chips are fun, but you can skip that step and use store-bought tortilla chips to save time.

Chicken Nacho Box (4)

Ingredients:

  • 6-inch corn tortillas
  • Cooking spray
  • 1 (9-ounce) package Gardein chick’n strips
  • 1/4 cup non-dairy sour cream
  • 2 teaspoons fresh-squeezed lime juice
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/2 cup frozen yellow corn, thawed
  • 2 tablespoon chopped fresh cilantro
  • Shredded non-dairy cheddar
  • Store-bought salsa
  • Store-bought guacamole
  1. To prepare the chips, use a 3-inch cookie cutter to make circles from the tortillas until you have the desired amount of chips.
  2. Turn a mini muffin tin upside down and coat with cooking spray. Nestle each tortilla circle in the space between muffin cups, to form tiny bowl shapes. Coat with cooking spray and bake at 375 degrees F for 10 minutes. Let cool.
  3. Meanwhile cook the chick’n according to package directions. Chop and set aside.
  4. In a bowl, whisk together the sour cream, lime juice, chili powder, and cumin. Add the chick’n, corn, and cilantro, stirring to coat.
  5. To serve, place the chick’n mixture alongside the tortilla chip cups with your favorite vegan cheddar, salsa, and guac on the side!

Chicken Nacho Box (6)

Happy Birthday Carrot Cake with Cream Cheese Frosting

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Happy Birthday Carrot Cake (7)

Everyone will love this carrot cake: Parents will love that all the sweetness comes from pineapples and maple syrup; birthday boys and girls will love that it tastes great! It’s perfect for toddler parties, in sum.

Ingredients:

For the cake:

  • 1 and 1/2 cups flour
  • 1/2 cup oat flour
  • 2 and 1/2 teaspoons baking powder, divided
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup canned crushed pineapple
  • 1/4 cup Earth Balance butter, softened
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup grated carrot

For the cream cheese frosting:

  • 1 cup non-dairy cream cheese
  • 1/3 cup canned crushed pineapple
  • 2 tablespoons apple juice
  1. To prepare the cake, combine the flour, oat flour, 2 teaspoons baking powder, baking soda, and salt in a bowl. Set aside.
  2. In a large bowl, combine the remaining 1/2 teaspoon baking powder with 1 cup crushed pineapple. Add the Earth Balance butter, maple syrup, and vanilla extract, stirring until combined.
  3. Add the dry ingredients to the wet ingredients, stirring until wet. Mix in the grated carrots.
  4. Spoon the batter into a lightly-oiled round cake pan and bake at 350 degrees F for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  5. To prepare the frosting, combine the cream cheese, 1/2 cup pineapple and apple juice in a stand mixer; beat until combined.
  6. Spread the frosting evenly over the cooled cake.

Happy Birthday Carrot Cake (3)

The birthday girl loved watching this bake in the oven.

Happy Birthday Carrot Cake (2)

The best kind of anticipation!

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