Tag Archives: vegan snack

Dirty Hippie Popcorn Seasoning

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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!

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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!

 

 

Gorgeous Green Muffins

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Ready to get more greens into your diet? Us too! After seeing kale doughnuts out there in the world, we figured we could make a green baked good of our own. Something easy and nutritious with plenty of phyto-nutrient awesomeness to fuel us through these dreary winter days.

This recipe is easy to make swaps in ~ for example, any plant-based milk works (soy, cashew, rice, etc.). Trade maple syrup for agave or brown rice syrup if you prefer. Not into gluten free flour? Just use whole wheat! You can use kale instead of spinach, too.

Gorgeous Green Muffins

Gorgeous Green Muffins

2 Tbs. egg replacer with 4 tbs. warm water (we used Ener-g)

6 oz. bag fresh spinach

1/2 cup unsweetened applesauce

1/2 cup unsweetened almond milk

1/4 maple syrup

2 tsp. vanilla extract

1 banana

2 tsp. baking powder

2 tsp. green powder (we used Sunfoods Sun is Shining Supergreens)

1 tsp. cinnamon

1/2 tsp. baking soda

pinch ground cloves

pinch nutmeg

2 cups gluten free flour mix (we used Bob’s Red Mill 1:1)

Preheat oven to 375. Line 12 cupcake tins with liners or coat with non-stick spray.

Mix together egg replacer and warm water. Set aside.

Combine all wet ingredients in a blender or food processor (spinach, applesauce, almond milk, maple syrup, vanilla); puree until spinach is well broken down. Add banana, baking powder, green powder, cinnamon, baking soda, ground cloves and nutmeg. Mix until creamy. Then add two cups of gluten free flour and pre-mixed egg replacer. Puree again until smooth, scraping sides at least once to incorporate all ingredients.

Pour into muffins tins equally and bake 20 minutes at 375 until a toothpick comes out clean. Makes 12 muffins.

Nan’s Birthday Squares

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This year, my grandmother turned 86. She is adorable, and though challenged by heart disease, mini-strokes, fibroids and diabetes, Nan still has an appreciation for life, friends and family. We always enjoy our visits with her, and one of the highlights is making her a simple treat she can celebrate her long life with.

Because of her diabetes and high blood pressure, we made this recipe a little differently for her. I found the original version in a diabetic-friendly cookbook and it used Splenda as the main sweetener, as well as reduced fat peanut butter, with no added fruit or nuts. So that’s how we made it for Nan and she loved it! She has already asked us to bring another batch.

For ourselves, we swapped in maple syrup and brown sugar, and went heavy on the sliced almonds and dried cranberries. Yum!

This recipe is in honor of Nan, affectionally known by our family as “Nannie Goat” – Happy Birthday #86, Nan! Love you!

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Nan’s Birthday Squares

non-stick spray

3 to 4 cups crumbled Shredded Wheat-type cereal (Post or Barbara’s)

1/2 cup slivered almonds

1/2 cup dried cranberries

1/2 cup brown sugar (we like Wholesome Sweeteners)

1/2 cup maple syrup

1 cup natural peanut butter, smooth or crunchy

2 tsp. vanilla extract

1 tsp. cinnamon

 

Spray an 8×8 casserole with non-stick spray; set aside.

Add crumbled shredded wheat cereal, slivered almonds and dried cranberries to a large mixing bowl. Toss to combine.

In a large saucepan over medium heat, combine brown sugar, maple syrup, peanut butter, vanilla extract and cinnamon.  Melt together, stirring frequently, until mixture is a liquid consistency.

Pour hot maple and peanut butter mixture over the dry ingredients. Quickly stir together to coat all dry ingredients and turn out into prepared 8×8 dish. Using your palms, press sticky mix down tightly.

Allow to set up for about 30 to 60 minutes or chill in fridge. Cut and serve. Makes about 9 portions.

Cooks’ Note: This recipe is easy to play with! You can use almond butter or sunflower seed butter or cashew butter. Toss in chopped pecans or dried blueberries instead. Add a pinch of ginger – or chocolate chips! Have fun! This is fast and easy, and great for snacking, dessert or even breakfast on the go!