Tag Archives: vegan

Easy Vegan Peanut Butter Cups

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peanutbutter

We wish we had real pictures for this, because they were beautiful! Alas, the pictures, and the peanut butter cups, got eaten. Boo!

Ingredients:

  • 1 package bittersweet chocolate chips
  • Coconut Oil
  • Peanut Butter (smooth or crunchy)
  • Nutritional Yeast and/or Powdered Sugar
  • Mini cupcake tin

Melt chocolate in a double boiler. Add coconut oil to get it a little runny.

Line your mini cupcake tin and pour the chocolate up to 1/3 of the tin. Refridgerate until hardened.

Mix peanut butter with a small amount of nutritional yeast and/or powdered sugar to make the peanut butter more malleable. Remove the chocolate from the fridge and add a dollop of peanut butter to the center of the tins. Add more chocolate to the top of the tin and refrigerate until hard once again.

When cooled, enjoy!

 

Sweet Potato & Black Bean Patties

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IMG_4246Yummy! These have a little kick, and you can up that with more peppers if you wish. We had them with diced tomato, shredded lettuce, and vegan mayo. I had one the next day tossed into a salad with salsa and vegan sour cream.

Ingredients

1/2 cup oats
2 1/2 cups baked and mashed sweet potatoes
1/2 onion diced
3 cups cooked black beans
1 cup flour
1 1/2 cups panko crumbs
1 jalapeno finely diced
1/2 teaspoon smoked paprika
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon cumin
1/4 cup nutritional yeast

IMG_4268Process

Mix all ingredients. Allow to sit for 10-15 minutes. Coat a baking pan or stone with a small amount of oil. Form into balls and lightly press down to make patties on baking pan/stone. Place in oven at 375*  Cook 15-20 minutes until first side browns. Do not flip until one side is browned. Flip carefully and cook for another 15 minutes.

Serve and enjoy!

Vegan Enchilada Casserole

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FullSizeRenderIt’s just a few days after Christmas and we are finally running out of leftovers. Tonight we had a guest for dinner, so it was time to do something more than recycle (though I did make a big pan of a non-vegan item yesterday). So, with the knowledge that we had recently had Chinese, “American,” and Italian, but that a guest seemed to call for a little more than nachos, I decided on enchilada casseroles.

As we have a mixed diet family, we actually made two of these. One contained dairy cheese and other non-vegan things. But, the vegan version contained:

Ingredients

EnchiladaPie2Corn tortillas
2 cans black beans
1 zucchini – diced finely
1 onion – diced finely
2 cans Rotel tomatoes – pulsed in blender
1 tsp chili powder
1 T cumin
Sea salt
1 pack Daiya shreds

Process

Preheat oven to 375*

Mix black beans, zucchini, onion, chili powder, cumin, and sea salt. Set aside.

Spray the bottom of a casserole dish with non-stick spray. I used a 13X9 pan. Place 1 layer of tortillas in the pan, overlapping to cover the bottom. This took 6 per layer in my pan. Spoon in the bean and veggie filling in a layer to cover the tortillas. Add a healthy sprinkle of Daiya. *Apply another layer of tortillas. Spoon on a thin layer of Rotel sauce. Add another layer of beans and veggie and then soy cheese. Repeat process from * one time. For the final layer, add tortillas, tomato sauce, and Daiya only.

Spray a piece of foil with non-stick spray and cover the casserole. Cook for 30-40 minutes with foil on.

Remove foil and continue cooking until heated through and cheese is basically melted (as melted as Daiya gets) and then remove from oven.

Allow to sit for 10 minutes before serving.

Serve with sour cream, hot sauce, and avocado slices.