Easy Vegan “Thin Mints”

Ah Girl Scout cookie season! Though many of those delicious little buggers are indeed vegan, they increase in price every year. If you want a cheaper and more accessible alternative, look no further than this easy peasy recipe!


There are no specific measurements because it’s just about throwing ingredients together, it’s super simple.

Ingredients

  • Vegan chocolate chips (or bar form is fine, just cut the bar smaller)
  • Few drops of Peppermint extract
  • Round crackers (we love Ritz)
  • Optional: coconut oil

Directions

  • Melt the chocolate chips with a double boiler method, I like adding coconut oil to make the process easier but it is not required. Stir frequently until no lumps are left.
  • Line a cookie sheet with parchment paper and set your crackers in place
  • When the chocolate is ready, remove it from the heat and add as much peppermint extract as you please. There’s no right or wrong amount.
  • Coat each cracker in the chocolate mixture and place back on the parchment lined tray.
  • Put the delicious ‘cookies’ into the fridge to harden and you’ve got yourself some thin mints!

Vegan Tabbouleh Recipe

Tabbouleh (or Tabouli)

1/2 cup fine bulgar/bulgur wheat

1 cup boiling water

4 bunches flat-leaf parsley, chopped

2 bunches mint, chopped

2 medium ripe tomatoes, seeded and finely diced

1/2 cup peeled, seeded, and finely diced cucumber

2 cloves garlic, minced

1/2 teaspoon sea salt

6 tablespoons extra virgin olive oil

Lemon juice to taste

  1. Pour boiling water over bulgar, stir and set aside.  Cover with lid or wrap and allow to stand 20 minutes.  Drain water and press bulgur in fine colander to dry more. Put in the fridge while compiling remainder.
  2. Wash, dry, and chop the veggies.  You can alter the fineness of the chop to taste, but most people prefer pretty thinly diced herbs in this dish.
  3. Toss bulgur with the vegetables.  Add oil, salt, and lemon juice and adjust as desired.
  4. Serve!

Options

–          If you want the more Americanized version of the dish, double everything but the parsley and mint. Many places in the U.S. serve this as a more grain heavy dish.

–          If you don’t really like mint in your savory dishes, remove the mint but add 2 more cloves diced garlic and a small handful of thinly sliced green onions.

–          This is excellent served in or on a toasted pita, over a bed of chopped romaine, or alone.