Tag Archives: Recipe

Vegan Cheesy Movie Popcorn

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As we all gathered around last night to watch the new episode of Doctor Who, I was pretty sure we needed popcorn.  Sure, popcorn with a little salt is good, but I wanted to do something a little more YUMMY for the special event.  So, after a little surfing around and gathering some ideas, I ended up with the following.  The popcorn kernel measurement might be a little off, as I just threw it in the pan from the bag, but I think it’s close.

1/3 c. nutritional yeast
1/2 t. chili powder
2 t. turmeric
sea salt
1 c. popcorn kernels
veg. oil
Olive oil in sprayer (or Pam)

Mix yeast, chili powder, and turmeric in a small bowl.  Heat veg. oil over medium high heat.  After it’s good and hot, add popcorn and swirl to coat.  Continue cooking, gently shaking pan over heat until corn begins to pop.  When it slows to less than 1 pop per 3 seconds, remove from heat and dump into a large bowl.   Spray surface with oil/Pam, shake nut. yeast mix from spoon over surface, add some sea salt.  Gently toss to bring new corn to top.  Continue process until corn is coated enough.  You may well have leftover mix, put that in a bag and save for next time.

Pop in a movie or sit down for your favorite show and enjoy!  You’ll need a napkin.

Easy Baba Ganoush

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My kids vary on their willingness to eat eggplants, but more of them will consume baba ganoush (though fewer than will eat humus), so it’s something I tend to make a few times each summer.  It’s not a  hard dish to prepare if you have a little time to let the eggplant roast.

1 large eggplant
1/2 bulb garlic
2-3 T sesame tahini
1 t lemon juice
1/3 cup flat parsley

Cut off top of eggplant and slice vertically in half.  Place on baking sheet with flat sides down and pierce each half 3-4 times with a sharp knife.  Place 1/2 bulb of garlic (or whole if you really love garlic) on the sheet.  Put sheet in oven at 400*.  Allow to cook 45 minutes to 1 hour (until the eggplant begins to collapse).  Remove and allow to cool.  Using a spoon, scoop insides out into your food processor or blender.  It should be pretty easy to remove everything but the skins.  Add the garlic from the roasted bulb and the reminder of the ingredients.  Pulse until everything is chopped and mixed.  You can continue to mix if you like a smoother baba ganoush.  Add sea salt and pepper to taste.  Serve with your favorite veggies, pitas, bagel chips, or bread, cold or room temperature.

Vegan Pressure Cooker Split Pea Soup

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I got a new pressure cooker yesterday – my first.  He has been appropriately named (Bowie) and today I took him out for a spin.  This recipe was adapted from prior split pea soup recipes, so I can’t tell you exactly where it came from.  However, I can tell you that JL Goes Vegan has one that looks really amazing that begins with making your own juice.  Nice!  This is a lot (served six with plenty of leftovers), so you may wish to half it for a smaller family.  As usual, I forgot to take a picture.  I’m very bad at that.

2 pounds dried split peas
2 large (or 1 very large) onion, diced
6 carrots, peeled and sliced
1/2 cup fresh chopped kale
1/3 cup fresh chopped basil
4 garlic cloves, minced
6 cups vegetable broth
8 cups water
1 T liquid smoke
Salt and pepper to taste
Olive oil

In pressure cooker, coat bottom with olive oil.  Add onions and stir on medium high until soft and somewhat carmelized.  Add carrots and garlic and saute another 3-5 minutes.  Place remainder of ingredients in pressure cooker and bring to high pressure.  Cook for 10 minutes and then remove from burner to allow to naturally depressurize.  Serve with fresh bread.  Yummy.