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Vegan Cheese Ball

Making an appetizer that pleases everyone can be quite the feat, but this vegan cheese ball is up for the challenge. This creamy and savory recipe can be paired with crackers or vegetables to fend off your hungry guests until dinner is ready. This cheese ball is vegan and packed with flavor so everyone can enjoy every bite. We hope you enjoy this retro recipe.

Ingredients:

8 oz vegan cream cheese
1 cup vegan cheddar cheese, shredded
1 green onion
2 tsp vegan Worcestershire sauce
½ tsp dried parsley flakes
½ tsp dried garlic powder
½ tsp dried oregano
⅙ tsp black pepper (a pinch)

Coating:

½ cup vegan cheddar cheese, shredded

Instructions:

Take your vegan cream cheese out of the refrigerator to soften 5 to 10 minutes before you begin making your cheese ball.

In a large bowl, add your vegan cream cheese and beat it with a hand mixer until smooth. You can also smooth it with a heavy wooden or metal spoon, which will take a little longer. Set aside.

Chop your green onions and add them to the cream cheese.

Add your shredded vegan cheddar to the bowl along with your vegan Worcestershire sauce, parsley flakes, garlic powder, oregano and black pepper. Stir until the ingredients are evenly combined and there are no clumps of unincorporated vegan cream cheese.

With clean hands, form the cream cheese into a ball.

Using either beeswax wrap, a cheesecloth, or plastic cling film, tightly wrap the cheese ball to help it keep its shape. Set it in the refrigerator for at least one hour to chill.

After it’s chilled and set in its shape, remove the wrapping and pat on the remaining vegan cheddar shreds to coat the cheeseball.

Serve immediately with crackers or celery sticks or save it in the refrigerator for up to one week. Enjoy!

Vegan Cereal Treats

Cereal treats are a classic homemade confection that always remind me of cozy fall evenings. They’re perfect to make for a crowd and are always a hit. Our vegan version is simple and quick, but still has all the marshmallow-y goodness you crave. While the standard cereal treat is made with plain puffed rice cereal, your options for deliciousness are unlimited when you think outside the cereal box. Mix things up according to what you or your guest’s like best; try chocolaty rice cereal, fruity rice cereal, or whatever combination you think sounds tasty. We hope you enjoy this recipe.

Ingredients:

5 cups rice cereal (or cereal of your choice)

1 (10 oz) package of vegan marshmallows

4 T non-dairy butter

Instructions:

Grease an 8×8 pan or 9×9 pan with cooking spray or non-dairy butter and set aside.

In a large pot, add your butter and set to medium-low heat. Stir the butter frequently until melted to prevent it from burning.

On medium heat, add your marshmallows. I recommend using miniature marshmallows because they will melt faster than full-sized, but you can use what you have on hand.

Constantly stir the marshmallows and make sure that there are very few blobs of unmelted marshmallow in the pot.

Once your marshmallows have melted, add your rice cereal in. I recommend adding 3 cups of cereal first and folding them into the marshmallows until some of them have stuck together. Then add the rest of the cereal and mix until the marshmallows and cereal are fully incorporated.

Transfer your cereal treats to your prepared baking pan.

Spray some cooking spray or rub some non-dairy butter on your hands. This will prevent the marshmallow from sticking to your hands in the next step.

Gently press the cereal treats into the pan, making them an even thickness and filling in all the sides of the pan.

Allow the treats to cool for 10 to 15 minutes before cutting them into pieces.

Serve and enjoy! To keep them fresh, put them in an airtight container. The cereal will become stale very quickly and your treats will lose their crunch.

 

Sweet & Spicy Summer Rolls (Vegan)

These vegan summer rolls are the perfect snack when you’re craving something fresh and flavorful. Packed with filling veggies and a balance of sweet and spicy, you’re bound to make these rolls all summer long. We hope you enjoy this recipe.

Ingredients:

1 firm ripe mango
1 large carrot
½ medium cucumber
1 medium yellow bell pepper
4 oz firm tofu
¼ cup basil leaves
¼ cup cilantro leaves
6 rice paper wrappers
¼ cup neutral oil (or more if needed)
3 T water
3 T cornstarch
1 T sambal oelek
1 T soy sauce
1 T maple syrup

For the dipping sauce:

1 T sambal oelek
1 T soy sauce
1 T maple syrup

Instructions:

Prepare your vegetables. Peel your carrot and cucumber. Cut the top and bottom off your bell pepper, remove the seeds and pith.

Cut your carrot, cucumber and bell pepper into matchstick-size strips and set aside.

Cut your mango in half and separate the pit from the fruit. Remove the fruit from the peel. Cut the mango fruit into thin wedges and set aside.
Roughly chop your basil and cilantro. Set aside.

Drain your tofu and cut off 4 ounces from your block of tofu. This is about ⅕ of a block, for reference.

Cut your tofu into 1-inch strips. Set aside.

In a large skillet, add your oil and set to medium-high heat. You can test if the oil is hot enough to fry the tofu by flicking a little water into the pan. If it sizzles and bubbles, you’re ready to start frying.

In a small bowl, add your water and cornstarch. Stir well until combined.

Dip each piece of tofu in the cornstarch mixture and let the excess drip off. Carefully place them in the skillet and fry until golden, flipping them over occasionally to make sure each piece fries evenly. You may have to do this in batches, depending on the size of your skillet.

As your tofu strips finish frying, transfer them to a small bowl.

Once all the tofu is done, add your sambal oelek, soy sauce and maple syrup to the tofu and toss gently to coat it evenly. Set aside.

Get all your ingredients close by to begin making your summer rolls. I recommend having a space to fold your rolls, like a cutting board, and a separate plate to set them on once they’re done.

Take a large dinner plate and fill it with warm water. Dip your rice paper into the warm water for about 5 seconds, until every part has touched the water.

Quickly lay the rice paper down on the cutting board and assemble your roll. Put your cilantro and basil on the rice paper, towards the bottom but not on the edge. Stack your carrots, cucumbers, peppers and tofu on top of the herbs.

Fold the bottom edge of the rice paper over your filling. Fold in the two sides, then roll towards the top edge of the rice paper until it is sealed. Make sure to move quickly, or the rice paper will become too sticky and difficult to fold. Set the roll on your plate and repeat until you are finished.

In a small dish, make your dipping sauce.

Add your sambal oelek, maple syrup and soy sauce. Stir to combine.

Serve your summer rolls with your dipping sauce and enjoy!

 

No-Bake Pineapple Tart (Vegan)

This chilled tropical dessert is sweet and tangy and perfect for summer. Best of all, this tart has a no-bake crust, so your kitchen can stay cool while you work. We hope you enjoy this recipe.

Ingredients:

1 5.4oz can of coconut cream
1 ½ cup pineapple (canned or fresh)
¼ cup sugar
2 T cornstarch
1 tsp vanilla extract

For the crust:

1 ½ cup almond flour
⅓ cup brown sugar
⅛ tsp salt
1 tsp vanilla extract
¼ cup vegan butter

Optional decoration:

Cut pineapple wedges

 

Instructions:

Add your almond flour, brown sugar and salt to a large mixing bowl. Stir to combine.

Melt your vegan butter. Add your vanilla extract and melted vegan butter to your dry ingredients, mixing until a loose dough forms.

Transfer your dough to an 8-inch pie dish or tart pan. Press the dough into the pan and up the sides until it’s firm and spread evenly around the pan. Set it in the fridge while you assemble the filling.

Blend your pineapple until it’s smooth. Set aside.

In a large pot over medium heat, add your can of coconut cream. Stir until the coconut cream is smooth and is at a low boil.
Add your blended pineapple, vanilla extract, sugar and cornstarch to the coconut cream. Stir constantly for 15 minutes, until most of the cornstarch has dissolved and the mixture is thick.

Pour your pineapple filling through a sieve or a fine strainer and into another bowl. This will remove the pineapple fibers or any undissolved cornstarch and make your tart filling smooth.

Gently pour your pineapple filling into your tart crust, spreading evenly.

Put the tart in the fridge to set, covered, for at least 8 hours before serving. Enjoy!

Carne Asada Seitan (Vegan)

This dish is a plant-based twist on the classic taco filling, carne asada. Did you decide to eat less meat in the new year? Whether you’re trying to stay true to your resolution or you’re a plant-based eater looking for a change of pace, this recipe might be exactly what you’re looking for. It’s deliciously reminiscent of your favorite taco stand and fills you up with plenty of protein. Inspired by a dish my partner makes quite often, this recipe is tried-and-true, and I hope you’ll enjoy it too!

 

Ingredients for seitan:
¾ cup vital wheat gluten flour
¼ cup flour
¾ cup water

 

Ingredients for marinade:
1 lime
2 cloves garlic
1 orange
1/2 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
¼ cup olive oil
1 T cumin
½ T paprika
½ T chili powder
½ T italian herbs

 

Instructions:

In a medium mixing bowl, add your vital wheat gluten, flour, and water. Mix until a dough forms and knead with your hands for at least 3 minutes. Allow it to rest for 5 minutes before kneading it again for another 3 minutes. Set aside while you prepare to steam the dough.

Bring a large pot of water, about ¼ of the way full, to a boil. Find a metal colander or steamer basket that will fit on top of the pot without falling inside. If you have a pot with a steamer attachment, that appliance will also work. Spray your colander or steamer basket with non-stick cooking spray and place it on top of your pot.

Put your seitan dough into the steamer basket or colander. Cover it and allow it to steam on medium-high heat for 35 minutes. Check on it occasionally to make sure the water in the pot has not boiled off.

While your seitan is steaming, you can make the marinade.

In a small mixing bowl, add your chili powder, paprika, cumin, italian herbs, salt, black pepper, and olive oil.

Mince your garlic cloves and chop your cilantro. Add them to your mixing bowl.

Add the juice from your orange and lime into the mixing bowl. If you don’t own a citrus juicer, I recommend cutting them into 4 segments and squeezing them with your hands.

Stir your marinade until it is well combined. Set aside until your seitan has finished steaming.

Once your seitan is done steaming, allow it to cool down before you prepare it.

When your seitan has cooled, cut it into strips of your desired thickness. I recommended cutting it into ½ inch strips and cutting those strips in half.

Add your seitan to your marinade and stir until every piece is covered in the marinade. Allow it to rest in the refrigerator for at least 30 minutes.

Remove your seitan from the marinade and cook it in a skillet on medium heat until all the liquid cooks off and it becomes crispy, about 10 minutes.

Serve over rice or soft taco shells and enjoy!

 

Southwestern Sweet Potato Salad (Vegan and Gluten Free)

Sweet potatoes are a well-loved staple in fall, particularly at Thanksgiving dinners. We’ve reimagined the classic side dish into a sweet-and-savory salad that is the perfect side dish for any autumn occasion. This dish is also vegan and gluten free, so everyone at the dinner table can enjoy it together.

 

Ingredients:

2 medium sweet potatoes
1 lime
1 (14 ounce) can of black beans
3 T cilantro
3 T sunflower oil (or neutral oil of your choice)
1 T salt
½ tsp cumin
½ tsp paprika

 

Instructions:

Bring a large pot of water to a boil.

Wash and peel your sweet potatoes.

Put your sweet potatoes in the boiling water and allow them to cook until tender, about 30 to 40 minutes depending on the size of your potatoes.

While your sweet potatoes are boiling, you can prepare the other ingredients.

Separate your cilantro leaves from the stems. Roughly chop the cilantro leaves and set them in a large mixing bowl.

Drain the liquid from your canned black beans and rinse them in water. Allow the water to drain before you add the black beans into your mixing bowl.

Cut your lime in half and squeeze the juice into the bowl.

Add your oil, cumin, salt and paprika into the bowl and mix.

When your sweet potatoes are cooked, allow them to cool slightly before chopping them into about 1 to 2 inch squares. Add them into your bowl and mix to combine.

Allow the dish to chill in the fridge overnight, or for at least 8 hours before serving. Enjoy!

Ginger Cookies (Vegan)

We’re ready to welcome the flavors of fall with these ginger cookies. These treats are great to make with family and friends, or as an activity with your kids. They’re also vegan and can easily be made gluten-free, so everyone can enjoy them.

 

Ingredients:

2 ¼ cups flour
¾ cup neutral oil (canola, sunflower)
1 cup brown sugar
¼ cup molasses
2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp vanilla extract
¼ tsp salt
3 T water
1 T flax seed
Demerara sugar for topping

 

Instructions:

Blend your flax seeds in a blender or food processor. Add your water and allow the mixture to sit in the refrigerator for 15 minutes. This will make a “flax egg” for your recipe.

Preheat your oven to 375°.

Prepare 2 large baking sheets by lining them with parchment paper. Set them aside.

Add your flour, spices, baking soda, and salt into a medium sized bowl. Stir it to combine the ingredients and set aside.

In a large bowl, add your sugar, molasses, oil, flax egg, and vanilla extract. Stir until they are combined.

Add your dry ingredients to your wet ingredients and stir until combined.

Pour some of your demerara sugar in a small bowl.

Form your cookie dough into balls about 1 inch wide and press the top of the cookie into the demerara sugar.

Set your cookies on your prepared baking sheets as you go, about 2 inches apart from each other.

Bake your cookies for 9 minutes and allow them to cool completely before serving. Enjoy!

 

Greek Chickpea Salad (Vegan)

This chickpea salad is perfect for packing into lunchboxes or to make when it’s just too hot outside to cook. It’s flavorful and packed with nutrients to make you feel full and satisfied. This salad is also vegan, which makes it perfect as a refreshing side dish for dinners and get-togethers.

 

Ingredients:

1 15 ounce can of chickpeas
1 can or jar of kalamata olives
1 cucumber
½ of a red onion
3 T parsley
2 cloves garlic
3 T olive oil
3 T balsamic vinegar
2 T salt (or to taste)
½ tsp black pepper

 

Instructions

Drain and rinse your canned chickpeas. Put them in a large mixing bowl and set aside. You will continue to add ingredients to the bowl as you go.

Drain your kalamata olives. Cut them in half lengthwise and add them to your mixing bowl.

Peel your cucumber and remove the seeds. Dice it into small pieces and add it to your bowl.

Dice your red onion. Add it to your bowl.

Mince your parsley and add it to your bowl.

Finely mince your garlic cloves and add them to your bowl.

Add your olive oil, balsamic vinegar, salt, and black pepper to your bowl and mix until well combined.

Chill for 1-2 hours in the refrigerator and serve cold. Enjoy!

PB&J Cookie Bars (Vegan)

The classic peanut butter and jelly gets reimagined for dessert. These cookie bars are chock-full of rich peanut and sweet fruity flavor, just like your favorite childhood sandwich. These dessert bars can be made vegan for everyone to enjoy and they’re sure to fly right off the plate.

 

Ingredients:

9 T unsalted butter (vegan or regular)
⅔ cup peanut butter
1 cup brown sugar
1 ¼ cup granulated sugar
1 tsp vanilla extract
1 ½ cups flour
½ tsp salt
½ tsp baking powder

 

For the topping:

4 sheets of graham crackers
1 T butter
1 T peanut butter
1 jar of jelly or jam

 

Instructions:

Preheat your oven to 350°

Grease an 8×8 or 9×9 pan with butter or line it with parchment paper

Melt your butter in a small pot over medium heat.

When your butter has melted, add the peanut butter, and mix until combined.

Transfer your mixture into a large bowl.

Add your brown sugar, granulated sugar and vanilla extract to the bowl and stir until combined.

In a separate smaller bowl, add your flour, salt, and baking powder. Mix until combined.

Pour your dry ingredients into your wet ingredients and stir until they’ve just come together. Be careful not to overmix.

Pour the batter into your prepared pan and create an even layer of batter with a spatula.

Bake for 25 to 30 minutes, or until the sides become golden brown and a toothpick inserted in the center comes out clean. Allow it to cool for 10-15 minutes before adding any toppings.

While your cookie is baking, you can make the topping.

Heat a tablespoon of butter in a small bowl or saucepan. You can use a microwave or a stovetop.

Crush your graham crackers into crumbs and add them to the bowl.

Add a tablespoon of peanut butter to the bowl.

Stir the ingredients to combine them. This can be done with a fork or spoon, but it’s much easier when done with your hands.

Once your cookie has cooled, you can begin topping it.

Spread an even layer of jelly or jam over the top of the cookie, about ½ an inch thick.

Sprinkle a layer of your graham cracker topping on top of the jam, making sure to cover all the visible jam.

Cut it into squares and enjoy!

 

Peach Icebox Cake (Vegan)

Refreshing cold desserts are a great relief from the summer heat. This peach icebox cake can help you beat the heat and satisfy your sweet tooth. Using locally grown peaches and just a few ingredients from your pantry, this treat is simple to make and easy for everyone to enjoy.

Ingredients:

8 peaches
1 box vegan graham crackers
1 (15 oz) can of full-fat coconut milk

For the pudding:

Coconut milk + 2 T coconut cream
¼ cup sugar
½ T cornstarch
1 tsp vanilla extract

For the whipped cream:

Coconut cream
¼ cup sugar
1 T vanilla extract
1 tsp cornstarch

 

Put your can of coconut milk in the refrigerator for 3 to 4 hours before making your icebox cake. This will separate the coconut milk and coconut cream.

Peel, pit and slice your peaches. Set them aside.

Open your can of coconut milk. There will be a distinct layer of coconut cream at the top of the can. Scoop the coconut cream into a separate bowl and pour the coconut milk into a small pot. Take 2 tablespoons of the coconut cream and put it in the coconut milk, stirring to combine.

Set your coconut cream aside in the refrigerator.

Cook your pot of coconut milk over medium heat. Add the sugar, vanilla, and cornstarch to the pot. Whisk it constantly to dissolve the cornstarch and it thickens to pudding consistency. This will take 10-15 minutes.

Remove your coconut cream from the refrigerator to make your coconut whipped cream.

In a medium mixing bowl, add the coconut cream, sugar, vanilla extract, and cornstarch.

Whip the coconut cream using a hand mixer until soft peaks form.

Gather your coconut whipped cream, peaches, pudding, and graham crackers to assemble your cake.

In an 8×8 pan, add a layer of graham crackers to the bottom.

Pour your coconut pudding on top of the graham crackers.

Add a layer of peaches, saving some for the decoration on top.

Place another layer of graham crackers on top of the peaches.

Smooth the coconut cream on top of the graham crackers.

Top the cake with peaches and crumbled graham cracker pieces.

Refrigerate your icebox cake for 2 to 3 hours before serving. Enjoy!