Vegan Peppermint Patties

Vegan Peppermint Patties

These peppermint patties “taste like the real thing” and they are very easy to make! The most time consuming part is dipping each candy into the melted chocolate. A quicker alternative can be to make all of the peppermint circles and then to drizzle melted chocolate on top, rather than dipping. Either way, chocolate and peppermint taste great together! My recipe is adapted from this recipe.

Ingredients:

·        2 ½ cups powdered sugar

·        1 ½  tablespoons agave nectar

·        1 ½  tablespoons water

·        ½ teaspoon peppermint extract

·        ¼ teaspoon vanilla extract

·        1 ½ tablespoons vegan shortening (I used Crisco)

·        2 cups dark chocolate chips (vegan)

Directions:

1.  In a large bowl, using a mixture, combine the powdered sugar, agave nectar, water, peppermint extract, vanilla, and shortening. The resulting texture should not be sticky, but rather like play-dough. If your dough is sticky, simply add 2 teaspoons of powdered sugar (in intervals), until you reach the consistency.

2.  Sprinkle your work surface with powdered sugar. Roll out the mint dough to be about ¼ inch thick. Stick it into the freezer for 10 minutes.

3.  Using a shot glass or a premade cookie cutter, cut your mint patties. Using the uncut dough remains, make them back into a ball, and repeat steps 2 and 3.

4.  Stick the circular patties into the freezer again for 10 minutes.

5.  Meanwhile, in a microwave safe bowl, melt the chocolate and shortening together, being careful to not burn the chocolate. Microwave for 20 seconds + stir, repeat until the chocolate lumps are gone.

6.  Make your own double boiler by placing your microwave safe bowl over a pan of boiling water (of about equal size). Keep the water hot at medium heat.

7.  Using a fork that will let your candy drain (I used a carving fork, which is ironic since I don’t eat meat) and gently place the chocolate mints onto a pan with a wax paper on top.

8.  Stick them into the freezer to cool and then enjoy!

Vegan Quiche and Pie Crust

Vegan Quiche and Pie Crust

This recipe is delicious but time consuming, so I would not recommend it as a weekday breakfast treat. Save it for a Saturday or Sunday morning, and invite friends over since it serves 8. The only out of the ordinary ingredient you need is Ener-G egg replacer.

Pie Crust Ingredients:

1-1/3 cup whole wheat flour

1/2 teaspoon salt

1/3 cup vegetable oil

4 tablespoons almond milk, unsweetened

Quiche Ingredients:

1/2 bell pepper

1 medium onion

1 medium tomato

1 cup vegan cheese (I used Teese), grated

1 cup almond milk, unsweetened

3 tablespoons Ener-G

Directions:

1) Preheat oven to 385 degrees Fahrenheit

2) To make the pie crust, mix the dry ingredients first and the wet ingredients separately. Then combine in a large bowl and mix together until you reach a dough-like consistency, but not too much.

4) Make the dough into a 6 inch pancake and place it between 2 sheets of wax paper. Roll out the circle to be about 9-1/2 inches in diameter.

5) Bake the pie crust for 5 minutes in the oven.

6) Meanwhile, chop up all of the vegetables.

7) Take the crust out, and sprinkle one third of the cheese on the bottom.

8) Then, evenly spread all of the vegetables on top of the cheese and put another layer of cheese.

9) In a bowl with a blender, mix the almond milk and Ener-G powder on medium-high for 3 minutes. Pour the mixture into the pie, on top of the vegetables.

10) Bake at 375 degrees Fahrenheit for 45 minutes.

11) Once done, the inside might be soft, so be sure to let the pie cool and harden for 15 minutes.

Enjoy!

Post-Workout Smoothie

Post-Workout Tropical Smoothie

Exercising is not only good for the body and muscles, it's also good for the brain because it pumps oxygen throughout your body and improves your mood. Plus, it's a stress reliever. So, after a tough workout, be sure to replenish the crucial vitamins and minerals. The smoothie below contains calcium from the spinach and orange juice and protein from the wheat germ and flax seed. Also, there are various vitamins in the fruit, like Vitamin C. Lastly, instead of using and milk to thin out the smoothie, I used water, to make up for water loss during the workout. Here is the recipe, I hope you enjoy!

Ingredients:

-1 cup fresh spinach

-1 cup tropical frozen berry mix (strawberry, mango, pineapple)

-1 banana

-1 tablespoon flax seed

-1 tablespoon wheatgerm

-1/2 cup orange juice

-2 tablespoons lime juice

Directions:

1) Blend all the ingredients in a blender and enjoy!

Twenty-Minute Thai Noodles with Tofu (Vegan)

Twenty-Minute Thai Noodles with Tofu

Alliteration for the win! This lunch or dinner recipe is quick and impressive to make if you are having guests over. The only downfall is that the ingredients normally can’t be found at a grocery store. To find sriracha sauce, Tamarind paste, rice noodles, and coconut milk, you will need to go to either Whole Foods or Foods of All Nations, just to name a few. Besides the ingredients, this recipe is easy and delicious. So, invite some friends over for a weekly vegan dinner night!

Serves 8

Ingredients:

·        8 ounces or half a package of Rice Noodles

·        Cooking Spray

·        1 package of tofu

·        1 can light coconut milk

·        ½ cup of fresh basil leaves or 8 teaspoons dry basil

·        ½ teaspoon tamarind paste

·        3 tablespoons soy sauce

·        2 tablespoons peanut butter

·        1 teaspoon sriracha sauce

·        1 tablespoon lime juice

·        1 clove of garlic

Directions:

1.   Preheat your oven to 350 degrees Fahrenheit.

2.   Using an electric kettle, boil 6 cups of water. Pour into a medium sized pan and cook the noodles for 8 minutes.

3.   Meanwhile, drain the tofu of its water and cut into halves and then half again. To prepare tofu for baking, place a towel on a cutting board, and then place 2 layers of paper towels and place half the tofu down. 

Then place another 2 layers of paper towel, remaining tofu, and the last layer of paper towels. Using your hand or a plate, gently press, removing all the water. 

Once done, place the tofu slices onto a baking plate, spray with vegan cooking spray, and cook for 15 minutes, flipping halfway through.

4.   In a blender, place the remaining ingredients and mix until well combined.

5.   Drain the rice noodles and top with the peanut/coconut sauce.

6.   Chop the baked tofu into 1 inch by 1 inch slices and put into the noodle combination.

7.   Serve with chopsticks and enjoy!

2-Ingredient Vegan Pumpkin Spice Muffins

2-Ingredient Vegan Pumpkin Spice Muffins

It’s really rare to find a muffin recipe that not only has two ingredients, is vegan, and is quick. That’s why this recipe is so unique and perfect for a college lifestyle. Make these ahead of time when you’re going to a party, cookout, or if you’re just craving pumpkins during the Fall Season. Make sure that you buy Duncan Hines brand, because even if they do not say “vegan” on the box, they made the accidentally vegan foods list!

Ingredients:

·        1 Duncan Hines Spice Cake Mix

·        1 can of pumpkin puree (unsweetened)

Directions:

·        Mix two ingredients together using mixer until all combined.

·        Bake at 350 degrees Fahrenheit for 22 minutes. (Or until ready)

Variations:

·        Pumpkin and Vanilla Cake Mix

Pumpkin and Chocolate Cake 

·        Pumpkin and Coconut Cake Mix

Fourth of July Cake Pops (Vegan)

Fourth of July Cake Pops (Vegan!)

Ingredients:

·        1 box Duncan Hines Yellow Cake Mix

·        1/3 cup vegetable oil

·        ½ cup water

·        ¾ cup applesauce

·        Red and blue gel food dye

·        1 container Duncan Hines Cream Cheese Frosting

·        2 16 oz. bags of dark chocolate chips (>60%)

·        White sprinkles

·        Parchment paper

·        50 cake pop sticks

·        8 inch circular baking pans

·        Vegan Nonstick spray

·        Flat pan, small enough to fit into your freezer

Makes 40 cake pops

Directions:

1.       Preheat the oven to 325 Fahrenheit. Spray the circular baking pans with vegan cooking spray.

2.      Combine the oil, water, and applesauce with the cake box and mix according to directions.

3.      Split the uncooked batter into equal amounts. Add blue food dye to one half and red dye to the other half until you reach a color that you like.

4.     Bake both pans for 25 minutes, or until a toothpick comes out clean when inserted.

5.      Let the two cakes cool for 15 minutes on a cooling rack.

6.      When cooled, crumble each cake into separate large bowls.

7.      Add about ¼ cup of frosting to each bowl. Using your hands, mix the frosting in with the cake until you get a cohesive cake mixture.

8.      Using a small ice cream scoop, make equal sized balls of each cake mixture and evenly place them onto parchment paper on a flat pan.

9.     Following chocolate melting directions carefully melt the chocolate. In a microwave-safe dish, originally microwave the chocolate for 60 seconds. Stir and then microwave for 10 seconds. Stir again and repeat, until the chocolate has all melted.

10.  Dip each tip of a cake pop stick into the melted chocolate and insert about halfway into each cake ball. Place into the freezer for an hour.

11.   After an hour, melt the rest of the chocolate in a large microwaveable cup. Fully submerge each cake pop in the chocolate, spin it, and let it drain. Quickly sprinkle the white sprinkles.

12.  Place the cake pops in a Styrofoam cube and let them dry or, if like me, you forgot to buy some, place them upside down on the parchment paper-pan, and place them back into the freezer for at least half an hour.

13.   Enjoy! 

Roasted Red Pepper Hummus with Miso (Vegan)

Roasted Red Pepper Hummus with Miso 

(Vegan)

Even though store bought hummus is quick and relatively inexpensive, it is still loaded with oils and preservatives. So, here is a very low fat and tasty recipe:

Ingredients:

·        1 can chickpeas, rinsed and drained

·        2 chunks of roasted red pepper (canned)

·        1 clove garlic

·        4 teaspoons red mellow miso*

·        2 teaspoons tahini

·        2-3 tablespoons lemon juice

Directions:

1.    Place all ingredients into a food processor and combine until smooth and creamy. You may need to add more lemon juice for this effect.

*Miso: a thick paste made from fermented soybeans and barley or rice malt; used in Japanese cooking to make soups or sauces.

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