Monthly Archives: February 2017

Dirty Hippie Popcorn Seasoning

Standard

Why be usual on Valentine’s Day? The Dirty Hippie and I have a long-standing custom of staying in on this holiday. What’s better in February than a quiet night at home on the sofa with a movie and some popcorn? So this year, if you dare, offer your love a jar of the Dirty Hippie’s Vegan Popcorn Seasoning. You can make it mild or spice it up. And it’s good on other foods too, like baked potatoes, broccoli, tofu sticks – really anywhere you want some cheesy deliciousness.

We wish you a Happy Valentine’s Day, in whatever flavor you celebrate love!

dh_popcornmix_lr

Dirty Hippie’s Popcorn Seasoning

2 cups nutritional yeast

1/8 cup smoked paprika

2 Tbs. Old Bay

2 Tbs. garlic powder

1 Tbs. onion powder

1/2 tsp. cayenne powder (optional, or add more if you like)

 

Mix all ingredients in a bowl and stir together until well blended. Store in an airtight container, like a jar with a lid.

To make popcorn, pop about 1/2 cup of kernels in a heavy-bottom pan on the stove or use an air popper (follow manufacturer directions). Toss hot popcorn with some melted coconut oil or Earth Balance (optional, we use about 2 Tablespoons) and 1/3 cup of Dirty Hippie Popcorn Seasoning. Eat immediately!

This recipe is vegan and gluten-free. It makes enough to use on several (about six) batches of popcorn!

 

 

Advertisements

GF Vegan Mac n’ Cheese & the 2nd Annual #MacSmack

Standard

Gooey, creamy mac ‘n cheese goodness. You know, it’s funny how often people assume that mac n’ cheese is not on the vegan radar. But WHY? Vegans love mac n’ cheese. And we’ll line up for it. Like at an all vegan mac n’ cheese cook-off. Yeah, there’s one coming up in Baltimore on February 18. It’s the 2nd annual Vegan Mac N’ Cheese Smackdown, produced by Baltimore Vegan Drinks and PEP Foods as a fundraiser for Thrive Baltimore, the new all-vegan community center.

You may want to go ahead a buy a ticket now, cuz this thing is epic. Last year more than 1000 people showed up to partake in the vegan cheesy goodness!

2016 Smackdown

The 2016 Vegan Mac and Cheese Smackdown!

029_smackdown

 

Alas, we can’t throw our hats into the ring in 2017 because we’re helping with the event. But gosh… it would be so much fun to compete! One of these days. If anyone would like to compete FOR us, I’m going to put it out there. This is our latest vegan mac, made entirely gluten free too.

Anyhow, hope we see everyone on February 18. Can’t wait for all the amazing vegan mac and cheese!!

 

 

Gluten Free MacGF Vegan Mac N’ Cheese

1 16-oz bag gluten free pasta (we used Trader Joe’s brown rice pasta)

2 Tbs. olive oil (or Earth Balance or coconut oil)

3 to 6 cloves fresh garlic, minced

2 cups shredded vegan cheddar-style cheese (we used Follow Your Heart)

1 15-oz can white beans, drained and rinsed

1/2 cup nutritional yeast

1 cup plain, unsweetened non-dairy milk (we used almond milk)

2 Tbs. Dijon mustard

1 tsp. turmeric

1 tsp. smoked paprika

1/2 cup corn flakes (we used One Degree Veganic)

 

Preheat oven to 425.

Boil pasta according to package directions. Drain and place back in cooking pot. Stir in one tablespoon olive oil. Set aside.

Place corn flakes in a zip top bag and crush into crumbs using your hand or a rolling pin. (This is really fun and a great way to blow off stress!)

While the pasta cooks, saute minced garlic in 1 tablespoon oil until just fragrant. Add to the bowl of a blender or food processor with white beans, vegan cheddar shreds, nutritional yeast, non-dairy ilk, Dijon mustard and turmeric. Puree to a thick liquid.

Pour cheesy-garlicky sauce onto cooked noodles and fold to coat all pasta. Turn cheesy pasta into an oven-safe casserole dish and sprinkle with crushed cornflakes and smoked paprika. Bake at 425 for 15 minutes until vegan cheesy sauce is melted and gooey. Serve hot.

 

Bite of Gluten Free Mac

 

 

Easy Baked Blueberry Lemon Doughnuts

Standard

Everyone’s been feeling a little off lately. The USA seems upside down, we’re all biting our nails to see what pops up next on the news.

We say, what the world needs now is DOUGHNUTS. I means, seriously, why not? Nothing like some baked comfort to put a smile back on your face, at least for a few minutes. This recipe is easily made gluten-free and/or nut free, and has no added salt or oil. If you omit the glaze, I’d argue it’s borderline “not-bad-for-you” as doughnuts go. And because we all need things to happen fast, we used Bisquick as the base, so you can pick any kind of Bisquick (regular, heart-smart or gluten-free) at your local supermarket. Don’t have a doughnut pan? No biggie, make these in a muffin tin. The recipe is flexible, so if you don’t have blueberries, use chopped strawberries, blackberries, raisins or dried cranberries. They’re all tasty!

Go ahead, indulge in some doughnuts. We all need a delicious reason to smile right now.

blbrrydonutdhbg_lr

 

Easy Baked Blueberry Lemon Doughnuts

2 cups Bisquick (any kind, we used gluten free)

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground cardamom

pinch ground nutmeg

1 1/2 cups unsweetened non-dairy milk

1/3 cup maple syrup

2 tsp. vanilla

zest of one lemon

1/3 cup fresh blueberries

 

Glaze (optional)

1 cup powdered sugar

2 Tbs. lemon juice

1 Tbs. unsweetened non-dairymilk

 

Preheat oven to 425. In large bowl, combine all dry ingredients: Bisquick, cinnamon, ginger, cardamom and nutmeg. Stir and make a well in the middle. Add all wet ingredients, non-dairy milk, maple syrup, vanilla and lemon zest. Stir until smooth and fluid. Fold in fresh blueberries.

Spray a 12-doughnut mold (or muffin pan) with non-stick spray. Divide batter evenly and bake 16 to 18 minutes, until doughnuts are puffy and baked through. Allow to cool in molds for 20 minutes before flipping out onto a cooling rack.

If using glaze ~ When doughnuts are cooled to room temperature, combine glaze ingredients, powdered sugar, non-dairy milk and lemon juice in a small bowl with a whisk. Pour glaze evenly over doughnuts and serve immediately. Store in fridge, if you have any left!