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sandwich vegetarian recipes

15 Gardein Recipes for the Most Delicious Earth Day

yesterday 06:00 Meatless Monday 

15 Gardein Recipes for the Most Delicious Earth DayHappy Earth Day! This 49-year-old holiday honors the planet and raises awareness around how we humans can better protect it, and were ready to celebrate. One of the easiest ways to do good by the environment is to eat less meat : Eating less meat decreases greenhouse gas emissions, water use and land use. And by the way...its also good for YOU. This Earth Day, weve teamed-up with our friends at Gardein to help you host a delicious Earth Day clean-up event at home with new, creative plant-based recipes. We challenged our talented influencer and blogger community to come up with marvelous, meatless recipes, that make going green easy and delish. Every time you swap a meat-based meal for a plant-based one, you can feel good about helping out the planet. Check out how your meatless meal makes an impact :   On this Meatless Monday, celebrate Earth Day with one of these earth-friendly Gardein dishes:   Meatless Meatball Chickpea Curry from WoonHeng One-Pot Chili Mac from JL Goes Vegan Vegetarian Loco Moco from Simply Healthyish Vegan Coconut Curry Chick’n Tenders Skillet from Jackie Newgent Spicy Indo Chinese Crispy Chick’n from Chef Priyanka ‘Chicken’ Scallopini Sandwich from Life Currents Crisp and Crunch Chick’n Salad from Kat Loves Kale Open-Face Bean Tacos with Beefless Ground Crumbles from Fit Fathers Curried Lentil Soup from I Crashed the Web Vegan Cottage Pie from Di Hickman Malai Kofta Meatless Meatballs from The Kitchen Docs Watercress Salad with Gardein Crabless Cakes from The Levantess Spaghetti with Gardein Meatless Meatball from Su’s Healthy Living Vegetarian Meatballs in Coconut Sauce from The Quotable Kitchen Mexicorn and Beefless Ground Burritos from Lydia’s Flexitarian Kitchen Did you make something extra special for Earth Day this year? Tell us about it by leaving a comment on our Facebook  page or post it using #MeatlessMonday. If youre looking for other meatless recipe inspiration, be sure to check out our recipe gallery . Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook ,  Twitter ,  Pinterest , or  Instagram ! The post 15 Gardein Recipes for the Most Delicious Earth Day appeared first on Meatless Monday.

aloo toast recipe | aloo bread toast | aloo toast sandwich

April 17 2019 hebbar's kitchen 

aloo toast recipe | aloo bread toast | aloo toast sandwichaloo toast recipe | aloo bread toast | aloo toast sandwich with step by step photo and video recipe. indian street food has evolved from the traditional deep fried snacks to sandwich and toast. these street style toast follow the traditional way of toasting the bread slices, but spice it up with local ingredients. one such popular and attractive bread toast recipe is aloo toast recipe made with aloo masala. The post aloo toast recipe | aloo bread toast | aloo toast sandwich appeared first on Hebbar's Kitchen.

Stadiums Up Their Game with New Meatless Options

April 15 2019 Meatless Monday 

Stadiums Up Their Game with New Meatless OptionsWhether youre in it for the love of the game or the delectable ballpark eats, baseball season is in full swing. In 2019, stadiums are offering more meatless options than ever before: From the Impossible Burger to falafel-packed pitas to meat-free Philly cheesesteaks, theres no shortage of tasty ways to fill up at the concession stands. Find a few notable favorites below. Photo Credit: Beyond Meat Dodger Stadium Burgers and hot dogs are ballpark staples, and now meatless options are, too, at Dodger Stadium in Los Angeles. Find the Impossible Burger topped with herb mayo, lettuce, tomato and onions at Field Section 47 and Reserve section 29, according to Eater . Beyond Meat is also available, in the form of a Dodger Sausage , at Field 10, Loge 133, and Reserve 4.   Citi Field Mets fans can whet their appetites at the Goya Burrito Bar (Section 414), where they can choose from bean, rice and veggie burritos, bowls, or nachos, Eater reported. In the mood for something else? Youre in the right place, as AM New York highlighted. Score a margarita pizza cupcake (Jim Beam Highball Club on the Promenade),  Shake Shacks Portobello Shroom Burger (Section 140, Field Level Concourse), a veggie taco at El Verano Taqueria (Section 139, Field Level Concourse), or a veggie dog at Hain Celestial Gluten Free & Organic Stand (Section 105).   Globe Life Park Stadium The Texas Rangers provide their fans with a meatless haven at Globe Life Park Stadium . The Ballpark Vegan (near section 16) serves up a variety of meatless eats, including a Beyond Burger topped with vegan cheese, street tacos loaded with Beyond Meat crumbles and vegan chili.   T-Mobile Park If you have tickets to a Seattle Mariners home game, come hungry ! Find the seemingly ubiquitous Impossible Burger at Lil Woodys Burger & Shakes (at the Pen). This version is built the old fashioned way, topped with chopped onion, diced pickle, tomato, lettuce, ketchup and mayo. Hit It Here Café (Right Field Hit It Here Terrace) serves a fully vegan Beyond Burger, which is paired with vegan Just Mayo. At The Natural (Section 105), Beyond Meat is served in the form of a sweet and spicy sausage. Here you can also order avocado toast - not yet a ballgame staple, but whos to judge? At Paseo (Edgars Cantina and Edgars Home Run Porch), you can chow down on the Tofu Delight Sandwich, which features sautéed organic tofu with garlic aioli, caramelized onion, cilantro, pickled jalape?o and romaine lettuce, all served on a toasted baguette.   Yankee Stadium Yankee Stadium boasts tons of meatless dining options. At Bareburger (section 132), choose between the Beyond Sausage sandwich, avocado bites or the Changeup Burger (Impossible Burger, pickled red onions, spinach, guacamole, spicy pico de gallo on a sprout bun). At the Toyota Terrace (in the right field bleachers), try a crispy buffalo cauliflower bun thats served with celery slaw and creamy bleu cheese. If youre craving something sweet, its important to know theres a Ben & Jerrys Scoop Shop located in Sections 125 and 318.   Oracle Park The three-time World Champion San Francisco Giants are winners in more ways than one: Their stadium food options are truly trophy-worthy. The venue hosts a culinary garden behind the centerfield wall, from which two restaurants source fresh produce like kale and avocado. Beyond an assortment of fresh veggies, there are tons of meatless meals available here. The Garden Table offers an Impossible beef-based chili, and the standard Impossible Burger is available at Derby Grill outposts. Guests can go beyond classic ball game fare with the rice bowl (baby bok choy and baked tofu) or the noodle bowl (roasted eggplant, wok-seared bell peppers, crispy tofu) at Fongs , located on the second floor promenade.   Citizens Bank Park Grammy Award-winning musician Questlove has certainly upped the Philadelphia Phillys cool factor. Launched at the end of March 2019, the teams Citizens Bank Park is now serving Questloves Cheesesteak , a meatless riff on the citys iconic dish made with - you guessed it - Impossible Meat (Sections 108 and 120). In addition to the new menu item, plant-based meals can be found at Shake Shack, the first sit-down Shake Shack in a sports venue (near the Third Base Gate) and at Harry the Ks Broadcast Bar and Grille, which is serving up curry cauliflower lettuce (Left Field Gate).   Did we miss one your meatless stadium faves? Tell us about it by leaving a comment on our Facebook  page or post it using #MeatlessMonday. Want to bring Meatless Monday to your local stadium or community? Become a Meatless Monday Ambassador today ! Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Stadiums Up Their Game with New Meatless Options appeared first on Meatless Monday.

Vegan Lentil Sloppy Joes Instant Pot (Saucepan Option)

April 4 2019 Vegan Richa 

Vegan Lentil Sloppy Joes Instant Pot (Saucepan Option)Instant Pot Vegan Lentil Sloppy Joes! 1 Pot, 30 min, freezer friendly tangy flavorful sloppy lentils. Serve in sandwiches with slaw or over tater tots or baked potato. Vegan Glutenfree Soyfree Nutfree Oilfree Recipe Jump to Recipe Lentil Sloppy Joes are a quick meal filled with protein and tons of flavor. They pair well with various condiments. Serve these with some pickled onion, slaw or other toppings. Serve them in wraps or sandwiches or over baked potato, baked fries or potato salad. Make a bowl with some veggies, dip and toasted bread! Lentils come in various colors and have different cook times. They also vary in flavor. I use green lentils for these vegan sloppy joes as they are more hardy and don’t get mushy easily. They are cooked with onion,pepper, carrots, celery, seasonings such as taco, chili or bbq, and tomato. The result is this hearty flavorful saucy sloppy joes. You can vary the flavor with other herbs and blends, add more or less tomato to preference. Lets make these! As always, saucepan option is in the notes.Continue reading: Vegan Lentil Sloppy Joes Instant Pot (Saucepan Option)The post Vegan Lentil Sloppy Joes Instant Pot (Saucepan Option) appeared first on Vegan Richa.

5 April Fools’ Recipes that Will Make Them Think They’re Eating the Real Thing

April 1 2019 Meatless Monday 

5 April Fools’ Recipes that Will Make Them Think They’re Eating the Real ThingBacon, wings and meatballs are all on the menu this Meatless Monday, but the recipes all have one very important thing in common: theyre meatless, of course! In honor of April Fools’ Day, consider cooking up a dish that poses as meat. Its up to you whether youll let your diners know theyre eating meatless versions of their dinner favorites. From mushroom-based meat balls to succulent sandwiches that swap in jackfruit for pork, this April Fools’ Day is guaranteed to be a tasty one. Pulled Jackfruit Sandwiches from the Veg Life Cauliflower Buffalo Wing Bites from the Saucy Southerner Potato Salad with Coconut “Bacon” from Migraine Relief Recipes Black Bean Meatless Balls and Zucchini Noodles from the Happy Health Freak Eggplant and Shiitake Meatballs from Sarcastic Cooking Did you fool anyone? Let us know how it all went down by commenting on our Facebook page. If youre looking for other meatless recipe inspiration, check out our recipe gallery. Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook, Twitter, Pinterest, or Instagram! The post 5 April Fools’ Recipes that Will Make Them Think They’re Eating the Real Thing appeared first on Meatless Monday.

Bali Butter

March 12 2019 My New Roots 

Bali Butter I miss Bali. Or maybe I just miss the warmth, the sun, the vibrancy, the life bursting forth from every nook and cranny. I miss living outside, I miss my eyes being assaulted by colours, and layers upon layers of wild sounds, but hey, its March in Ontario and this is a familiar feeling. Are you feeling it too? A couple weeks ago when I was in the depths of yet another snowstorm, feeling like spring may never come, I came up with this recipe to remedy my winter woes. Its called Bali Butter - and its the most delicious thing to cross my lips since I could see grass outside my window. A rich combination of cashews, coconut, and cacao, blended together with coconut sugar and salt, its like the nut butter of DREAMS in all of its salty-sweet-crunchy-chocolatey glory. And I am really excited to share this one with you, wherever you and no matter what season youre experiencing. What does one do with Bali Butter, you ask? Let me tell you, it goes on all. the. things. Pancakes, waffles, smoothie bowls, toast, rice cakes, ice cream, fruit salad, porridge, yogurt, and fingers! You can stuff dates with Bali Butter, stick them in the fridge and have something delicious on hand to satisfy those salty-sweet-fat cravings too. Slice a banana lengthwise, slather Bali Butter in the middle and sandwich it together again. I even like it with carrot sticks. No joke. I chose to use coconut sugar in my Bali Butter because its one of the main sweeteners used on the island and you can easily find it everywhere. Some of you may be curious about using liquid sweetener as an alternative, but the problem with using something like maple syrup or honey, is that it causes the nut butter to seize up. Fat is hydrophobic (translation: its afraid of water) and will stiffen when it comes into contact with anything that contains it. Using a solid sweetener, like coconut sugar, avoids this problem and keeps the finished product relaxed and runny. If you dont want to use coconut sugar and you dont mind a less-spreadable version of Bali Butter, sweeten it with whatever you have on hand. I think Ive talked about all of these ingredients respectively, but for the heck of it, lets recap why theyre awesome! Coconut - Once a maligned food for its saturated fat content, coconut has taken center stage in the wellness world, as scientific research has confirmed that the type of fat in coconut integrates differently in the body, compared to other saturated fats. MCTs (medium-chain-triglycerides) are a type of fat that can be broken down quickly and used as fuel, instead of being stored, so its prefect for people who enjoy an active lifestyle. Coconut also contains a surprising amount of protein, about 14% by weight, and impressive amounts of manganese.   Cashews - Contrary to popular belief, cashews have a lower fat content than most nuts. And 66% of their fats are heart-healthy, monounsaturated fats, like those found in olive oil. Cashews are an excellent source of copper, and a good source of magnesium, phosphorus, and zinc. They also contain good amounts of fiber, so that they keep you feeling full for longer.  Cacao - One of the best sources of magnesium found in nature, in addition to containing high amounts calcium, zinc, iron, copper, sulfur, and potassium, cacao is a nutritional powerhouse. It also contains many chemical compounds that enhance physical and mental well-being, including alkaloids, proteins, magnesium, beta-carotene, leucine, linoleic acid, lipase, lysine, and some neurotransmitters such as dopamine and anandamide - which explains why eating chocolate makes you feel so darn good! Coconut sugar - Sometimes called coconut palm sugar, this incredibly delicious sweetener is high in minerals, such as potassium, magnesium, zinc and iron. It is happily low glycemic, ranking 35 on the GI scale, compared to agave at 42, honey at 55, cane sugar at 68. This is due to coconut sugars composition of long-chain saccharides, which are absorbed by the body at a slower rate than something like refined white sugar. Coconut sugar also contains amino acids, which are thought to slow down the rate at which the sugar is absorbed into the bloodstream, acting as a buffer of sorts.  Some notes on the recipe. Its very important that you make coconut butter to start, as it creates the liquid base to help the get the cashews going in the food processor. Once youve made the coconut-cashew butter, feel free to stop there (it tastes incredible on its own), or go all the way as I have and add the cacao, coconut sugar and salt. I like to leave my Bali Butter out of the fridge, since it remains liquid and spreadable at room temperature. If you refrigerate it, Bali Butter with harden completely. You can roll it into balls and make yourself some pretty delicious little energy bites when its in this state, but its impossible to drizzle when chilled.   If youre into smooth nut butters, simply leave the cacao nibs out of the equation. They arent necessary for any other purpose than crunch, which I personally feel is essential, but I wont judge anyone for skipping them. Even though youre obviously crazy     Print recipe     Bali Butter  Makes 3 cups /­­ 750ml Ingredients: 3 cups /­­ 375g raw cashews 3 cups /­­ 240g unsweetened desiccated coconut   3/­­4 tsp. large flake sea salt (I used Maldon) 1/­­4 cup /­­ 23g raw cacao powder 3 Tbsp. coconut sugar 3 Tbsp. cacao nibs seeds from 1 vanilla bean Directions: 1. Preheat oven to 325°F /­­ 160°C. Spread cashews out evenly on a rimmed baking sheet and place in the preheated oven. Toast for about 10 minutes, keeping an eye on them so that they dont burn! Remove from oven and let cool. 2. While the cashews are in the oven, toast the coconut in a dry skillet over medium heat, stirring often, until slightly golden. Remove from heat and set aside. Depending on the size of your skillet, you may want to work in batches. 3. Place the coconut in a food processor. Blend on high, scraping down the sides every so often, until the coconut is creamy and smooth (this make take up to 10 minutes, depending on the strength of your food processor - be patient!). 4. Add the cashews to the food processor and blend on high until creamy and smooth. Add the remaining ingredients and blend on high. Taste and adjust saltiness /­­ sweetness /­­ chocolate levels to suit your taste. 5. Store Bali Butter in an airtight glass container at room temperature (out of the fridge) for one month. The post Bali Butter appeared first on My New Roots.

Raw Mock Tuna

March 11 2019 Meatless Monday 

Nuts, seeds, seaweed, and kelp come together to create a convincing plant-based take on tuna that can be enjoyed in a lettuce wrap on a sandwich, or wherever you’d use tuna salad. This recipe comes to us from Heidi Liv Tompkins, Co-Founder, CFO, product development manager, Heidis Health Kitchen . It was the winning entry in the Meatless Monday Rapid Fire Challenge at the 2019 International Restaurant & Foodservice Show of New York. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6 - Ingredients: - 1 cup sunflower seeds, raw - 1 cup almonds, raw - 1/­­3 cup water - 1/­­4 cup lemon juice, fresh - 2-3 tbsp vegan fish sauce substitute (such as Fysh Sauce) - 1/­­2 tsp garlic powder - 1/­­2 tsp dulse powder - 1 1/­­2 tsp salt - 1 cup cashew mayo (recipe below) - 1/­­4 cup onion, chopped - 1/­­4 cup celery, chopped - 1/­­4 cup fresh parsley, chopped - 2 tsp kelp powder - 1/­­1/­­2 tsp garlic, minced - Yum Yum Ginger Sauce (recipe below)   - Cashew Mayo -  1/­­2 cup water -  1/­­2 cup fresh-squeezed lemon juice - 1 cup raw macadamia nuts - 1 cup raw cashews - 1 Tbsp. garlic - 1 1/­­2 tsp. Celtic sea salt   - Ginger Yum Yum Sauce -  1/­­2 cup fresh lemon juice -  1/­­2 cup water -  1/­­2 cup coconut aminos -  1/­­2 cup coconut nectar -  1/­­2 cup tahini - 2 inches ginger root, peeled - 2 cloves garlic - 1/­­2 bunch mint leaves   Directions: 1. Soak almonds, sunflower seeds, cashew, and macadamia nuts in water, separately, overnight. 2. In a food processor, process almonds, sunflower seeds, water, lemon juice, fysh sauce, garlic powder, dulse, & salt until fairly smooth. 3. Transfer to mixing bowl. Add Cashew Mayo and incorporate thoroughly. 4. Fold in finely chopped onion, celery, parsley, powdered kelp and freshly minced garlic. 5. Serve in lettuce wraps with Yum Yum Ginger Sauce, on sandwiches or on toast.   For the Cashew Mayo: 1. Blend ingredients until smooth. 2. Store in a glass jar & refrigerate.   For the Ginger Yum Yum Sauce: 1. Blend ingredients until smooth. 2. Store in a glass jar & refrigerate. The post Raw Mock Tuna appeared first on Meatless Monday.

Ragda Puri Chaat

February 26 2019 Manjula's kitchen 

Ragda Puri Chaat (adsbygoogle = window.adsbygoogle || []).push({}); Ragda Puri Chaat Ragda Puri is a chaat dish that will leave you licking your fingers. Made with crunchy puris, ragda, and chutney, this recipe is the perfect addition to any chaat menu. This appetizer is easy to make and tastes delicious.  - 24 Puries (I am using store bought) - 1 cup vatana - 1 cup potato (boiled peeled and cubed in small pieces) - 1 tsp salt - 1 tsp black salt - 1/­­4 tsp black pepper - 2 tsp sugar - 1 Tbsp dry roasted cumin seed powder (bhuna jeera) - 1 Tbsp dry roasted coriander powder (bhuna dhania) - 2 Tbsp ginger (chopped) - 1 small green chili (chopped) - 1/­­2 cup cilantro (chopped) - 1 Tbsp tamarind chutney - 1 Tbsp lemon juice - 1 Tbsp green chili (finely chopped, optional) For Serving - 1/­­4 cup tamarind chutney (use more as needed) - 1/­­4 cup fine sev -  Wash and soak vatana in three cups of water for at least 8 hours. After soaking vatana will be about 2 1/­­2 times the volume of the original. -  Put the vatana in a pressure cooker with 2 1/­­2 cups of water. When the pressure cooker starts to steam, turn the heat down to medium and cook for 10 minutes. Turn off the heat and wait until steam has stopped before opening the pressure cooker. Vatana should be soft and tender. I have used instant pot, because it is more convenient. - Blend cilantro, green chilies, and ginger, tamarind chutney, and lemon juice. - Mix cilantro paste and all the spices, salt, black salt, sugar, black pepper and finely chopped green chili this is optional, to boiled vatana mix the spices well. This is known Ragda. Add hot water if needed Ragda should not be very dry it should have thick gravy, Ragda thickens in consistency as it cools. - For serving, make a small hole on top of each puri and arrange them on a platter. Stuff them with the ragda. Drizzle with tamarind chutney and sev. Ragda Puri Chaat can be prepared few days in advance When you are craving for chaat. This is a Healthy Chaat, Ragda has no oil, and can be served by itself, over crackers, over bread, roll with any indian flat bread, or make sandwich . Check the recipe for Pani Puri , and Tamarind Chutney    The post Ragda Puri Chaat appeared first on Manjula's Kitchen.

bread pizza recipe | veg bread pizza recipe | vegetable bread pizza

February 22 2019 hebbar's kitchen 

bread pizza recipe | veg bread pizza recipe | vegetable bread pizzabread pizza recipe | veg bread pizza recipe | vegetable bread pizza recipe with step by step photo and video recipe. a simple alternative to traditional pizza recipe which is prepared with bread slices. this bread pizza is very similar to margherita pizza or vegorama pizza. also, any normal sandwich bread slices can be used in this simple bread pizza recipe. The post bread pizza recipe | veg bread pizza recipe | vegetable bread pizza appeared first on Hebbar's Kitchen.

Grilled Caprese Sandwich (Veggie Sandwich With Pesto)

February 11 2019 Manjula's kitchen 

Grilled Caprese Sandwich (Veggie Sandwich With Pesto) (adsbygoogle = window.adsbygoogle || []).push({}); Grilled Caprese Sandwich, Veggie Sandwich with Pesto For this delicious Caprese Sandwich, I have been experimenting with pesto lately and tried out this sandwich after my granddaughter requested me to make it for her. This recipe is super easy to put together on the go and it makes for the perfect lunchbox or tiffin meal. - 4 slices French bread - 1 1/­­2 Tbsp olive oil - 4 slices mozzarella cheese - 1/­­4 cup sun-dried tomatoes - 16 spinach leaves (remove the stems) Pesto - 1/­­3 cup toasted pine nuts - 2 cups fresh basil (loosely packed ) - 1 tsp lime juice - 1/­­2 tsp salt - 1/­­4 tsp black pepper - 1/­­4 cup olive oil -  To make the pesto, combine the basil, pine nuts, black pepper, salt and oil in a food processor. Blend until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary. Now add the lemon juice mix it and set aside. - Spread pesto over 2 slices of bread, put 2 slices of mozzarella cheese, sun dried tomatoes, and few spinach leaves and cover with other slice of bread, already has pesto. - Lightly oil on top side of the sandwich, other side we will oil after putting the sandwich in sandwich maker. I am using electric sandwich maker you can make it over skillet. It took me about 3 minutes to grill the sandwich. Notes: I usually make extra pesto, pesto can be refrigerated for about a week. You can also freeze pest, I like to freeze in ice cube try. Once frozen, transfer to a freezer bag, then you can thaw only as much as you need later. Use your choice of bread. The post Grilled Caprese Sandwich (Veggie Sandwich With Pesto) appeared first on Manjula's Kitchen.

Vegan Spinach Artichoke Dip Recipe 30 Mins!

January 31 2019 Vegan Richa 

Vegan Spinach Artichoke Dip Recipe 30 Mins!Easy 1 Pot Vegan Spinach Artichoke Dip Recipe. Ready in 30 Minutes! This Creamy Cheesy artichoke dip is perfect for parties, picnics, game day. No Cream cheese or vegan cheese subs. Can be glutenfree, nutfree.  Jump to Recipe  Planning the Superbowl Party?! Add this creamy spinach artichoke dip to the line up.  Simple everyday ingredients, no cream cheese, Easy, creamy, cheesy and delicious! This Vegan Spinach artichoke comes  together within minutes, needs just 1 skillet and is a crowd pleaser. Scoop it up warm bread, pita bread, chips, carrots, or veggies. This dip also makes a great addition to wraps, topping on a pizza, or  spinach artichoke melt sandwich.  Add some roasted veggies or greens and a good helping of the dip and grill for a melty creamy sandwich. Lets make this! Change up the flavor, herbs to preference while cooking it in the skillet. See Recipe notes for nutfree and glutenfree options. Continue reading: Vegan Spinach Artichoke Dip Recipe 30 Mins!The post Vegan Spinach Artichoke Dip Recipe 30 Mins! appeared first on Vegan Richa.

Easy Vegan Quesadillas or Soft Tacos

January 7 2019 VegKitchen 

Easy Vegan Quesadillas or Soft Tacos Quesadillas and soft tacos are easy, quick accompaniments to serve with soups and salads. They can also be served with heartier dishes such as chilies or casseroles for families with hearty appetites. A quesadilla is a sort of Mexican grilled cheese sandwich in a flour tortilla. Continuing reading Easy Vegan Quesadillas or Soft Tacos on VegKitchen

Recipe | Grasshopper Brownie Cookies

December 14 2018 Oh My Veggies 

I always make a few batches of cookies for the holidays, but it’s been several years since I did a lot of holiday baking. You know, the three-day baking marathons that leave you with flour in your hair and flecks of buttery sugar stuck to your face–that kind of holiday baking. But I am doing it this year! The last time I did this kind of holiday baking, I decided to make healthy cookies. Shockingly, healthy cookies do not go over very well with a crowd. So I am going all out this time. I left the grocery store last weekend with bags full of butter and chocolate chips of every variety. No whole wheat flour, no applesauce instead of butter. Not this year! And the first recipe I tackled is one I came up with myself: Grasshopper Brownie Cookies. I guess candy cane would be a wee bit more traditional for this time of year, but grasshopper brownies are one of my favorite desserts and I had the idea to make a sandwich cookie out of them. Chocolate ganache and minty cream are sandwiched between two chewy brownie cookies. I made them small because these little guys are rich. […]

Grain-free Holiday Tahini Cookies, 2-ways + A Gift Guide

November 23 2018 My New Roots 

Grain-free Holiday Tahini Cookies, 2-ways + A Gift Guide You know the feeling: its twenty minutes after dinner. Youre full and seemingly suffonsified, when it hits you. I NEED A TREAT. Raisins will not help. Granola won’t cut it. Coconut chips? Pfff. That teeny square of dark chocolate you were keeping as a fallback has mysteriously gone missing (blame the kid!) and youre desperate for an indulgence without anything in sight...sound the alarm! Thats what happened to me recently, which lead me to frenetically probe the internet for something that could satisfy me in a hurry, which lead me to a 5-ingredient Almond Tahini cookie recipe from Cook Republic. The cookies looked really tasty, super simple to make, and I had everything I needed to get baking right away. Within 20 minutes I was eating said cookies, and I hadn’t even panicked. That much. This recipe turned out to be so brilliant that I made the cookies again a few nights later. Then about a week after that. Each time, adjusting and adding ingredients for more flavour and texture each time until they were perfect. And now, I really feel like these cookies are my go-to, since theyre grain-and-gluten-free, high in protein and good fats, naturally sweetened, and endlessly customizable! The best thing about these cookies however, is their dream texture: crispy outsides, and super chewy insides. And they are so satisfyingly dense that they really feel like food - not just a treat to curb a craving.  They are also deliciously not-too-sweet, especially with the flaky salt on top that comes at you like firework flavour sparks.     For this post, Ive made two variations for those who can’t decide on which festive flavours they love most: sweet and warming Orange-Spice to put us all in the holiday mood, and a rich and piquant Ginger-Molasses that is delightfully reminiscent of classic gingerbread. I used maple syrup to sweeten both cookies, but cut the amount in half for the Ginger-Molasses to make room for the blackstrap goodness! If youd like to keep this version even lower on the glycemic index, you can replace all the maple syrup with molasses, just know that they will be very intense, and for molasses-lovers only. If youd like to learn more about the health benefits of blackstrap molasses, how to purchase the right kind, and how to store it, check out my blog post here. Youll notice down below that I specify runny tahini in the recipe. This is because the tahini acts as part of the liquid component here, along with the maple syrup and molasses. If you only have thicker tahini, I suggest warming it together with the syrup(s) on the stove over low heat to achieve the runniness you need for the recipe to work. I got my tahini at a local grocery store that has a pretty decent ethnic food section. Its perfect for baking since its inexpensive, and because the flavour of it gets overwhelmed by the other ingredients anyway. Save your expensive tahini for toast!       Print recipe     Grain-free Orange-Spice Tahini Cookies Makes 20 cookies Ingredients: 2 cups /­­ 220g almond flour (not almond meal) 1 tsp. ground cinnamon 1/­­4 tsp. ground cardamom 1/­­4 tsp. ground star anise 1/­­2 tsp. flaky sea salt, plus more for garnish pinch black pepper, optional 3/­­4 cup /­­ 175ml tahini 1/­­2 cup /­­ 125ml pure maple syrup 2 tsp. vanilla extract zest of 1 orange (preferably organic) 2 Tbsp. crushed cacao nibs to garnish Directions: Preheat oven to 325°F /­­ 170°C. Lightly grease, or line a rimmed baking sheet with parchment paper. In a large bowl, combine the almond flour, cinnamon, cardamom, star anise, black pepper and salt. Set aside. Whisk tahini, maple syrup, vanilla, and orange zest together in a small bowl. If it is too thick, warm it in a small saucepan over medium heat until runny. Pour over dry ingredients and stir well to combine. The dough will be thick and you may need to use your hands to finish mixing. Roll about a tablespoon and a half worth of the dough in the palm of your hands, into a ball. Flatten slightly, then place on the prepared tray, sprinkle with cacao nibs and a pinch of flaky salt. Lightly press the toppings into the dough. Bake for 10-12 minutes until the bottom is golden brown. Remove from oven and let cool completely. Store in air tight containers at room temperature for up to a week. Grain-Free Ginger-Molasses Tahini Cookies Ingredients: 2 cups /­­ 225g almond flour (not almond meal) 1 Tbsp. ground ginger 1/­­2 Tbsp. ground cinnamon 1/­­4 tsp. ground cloves 1/­­4 tsp. freshly grated nutmeg 1/­­2 tsp. flakey sea salt, plus more for garnish 3/­­4 cup /­­ 175ml runny tahini 1/­­4 cup /­­ 60ml unsulphured blackstrap molasses 1/­­4 cup /­­ 60ml pure maple syrup 2 tsp. vanilla extract 2-3 Tbsp. chopped pistachios to garnish Directions: Preheat oven to 325°F /­­ 170°C. Lightly grease, or line a rimmed baking sheet with parchment paper. In a large bowl, combine the almond flour, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. - Whisk tahini, molasses, maple syrup, and vanilla together in a small bowl. If it is too thick, warm it in a small saucepan over medium heat until runny. Pour over dry ingredients and stir well to combine. The dough will be thick and you may need to use your hands to finish mixing. - Roll about a tablespoon and a half worth of the dough in the palm of your hands, into a ball. Flatten slightly, then place on the prepared tray, sprinkle with chopped pistachios and a pinch of flaky salt. Lightly press the toppings into the dough. - Bake for 10-12 minutes until the bottom is golden brown. Remove from oven and let cool completely. - Store in air tight containers at room temperature for up to a week.   If cookies arent your thing (are you a robot?), then check out the list below for a bunch of edible presents from My New Roots that are the perfect make-ahead gift to bring to all of those holiday parties, family get-togethers, and work socials. Some are sweet, some are savoury, but they all can be made in large batches and have a long-ish shelf life. I will also mention that were taking holiday orders for the Life-Changing Loaf Subscription Box up until this Sunday, November 25th. That means if you order your box for yourself (or someone else to send as a gift!), it will arrive before the holidays. If you decide to order after November 25th, the box will come in the New Year. Remember that each box contains the ingredients for two loaves of Life-Changing Loaf! Thank you to everyone who has already ordered - your box is on the way!    My New Roots Homemade Edible Gifts   Drink mixes Big Batch Golden Milk Superfood Haute Chocolate Masala Chai Things in jars Infused Syrup Gift Jars Party Nut Butter Simple Gourmet Granola Chunky Chocolate Buckwheat Granola Maple Cinnamon Grain-Free Granola   Spice blends Zaatar Spice Blend  Everything Bagel Spice Blend Dukkah Spice Blend   The post Grain-free Holiday Tahini Cookies, 2-ways + A Gift Guide appeared first on My New Roots.

Restaurant Review: Wave in London

April 1 2019 Happy Cow veggie blog 

We Are Vegan Everything The creators of WAVE wanted to create a place where people could eat tasty, home cooked food away from the hustle of London stress and feel right at home. They are so inspired by home cooking. Every time they make something or eat something amazing they cant wait to tell each other, trying to recreate childhood meals too, into a modernized vegan version. WAVE strives for food that gives you more than a full belly. It’s about the colours, the smells and the textures. They have given themselves a project: everything they create needs to feel like there’s nothing missing. They want to show people that vegan food doesn’t mean that something is missing from the meal. Offerings include a bircher bowl, pancakes, sandwiches, toasties, freakshakes, smoothies, smoothies bowls, juices, cupcakes, brownies and more. WAVE Feels The owners have lovingly created WAVE, a little hideaway down an alley way off of busy Mare Street in Hackney where people can step into their world. They dream big and have created their very own dream come true–from the look and feel of the venue, to the staff they have serving clientele. They’re all friends, and all passionate about food […] The post Restaurant Review: Wave in London appeared first on The Veggie Blog.

chocolate sandwich recipe | chocolate cheese sandwich | choco sandwich

March 24 2019 hebbar's kitchen 

chocolate sandwich recipe | chocolate cheese sandwich | choco sandwichchocolate sandwich recipe | chocolate cheese sandwich | grilled choco sandwich with step by step photo and video recipe. sandwich recipes are very common these days across india. it is made for various purpose, particularly for breakfast and as a evening snack. but then there is a sandwich recipe made with chocolate and served as dessert. it is a popular urban dessert snack served in many cafes and appreciated by young generations. The post chocolate sandwich recipe | chocolate cheese sandwich | choco sandwich appeared first on Hebbar's Kitchen.

Recipe | Shiitake Panini with Roasted Asparagus Pesto

March 11 2019 Oh My Veggies 

When I make asparagus, nine times out of ten, I roast it. Steamed asparagus is good and sautéed asparagus is better, but neither compare to roasted asparagus. Just like with cauliflower, roasting mellows the flavor of asparagus. It gets caramelized and tender and just perfect in every way. As soon as I saw spring asparagus at the grocery store, I knew I had to buy it, but other than roasting it, I wasn’t sure what to do with it. I played around with different ideas and settled on a sandwich. Roasted asparagus sandwich! You never see asparagus on a sandwich, right?! But then the more I thought about it, I realized there’s probably a reason for that–asparagus would be a little bit unwieldy on a sandwich. So I decided to make an asparagus pesto to spread onto the sandwich and I topped that with roasted shiitake mushrooms and Fontina cheese. Believe it or not, I grilled this on my Griddler, but I can never get nice grill marks on my panini, no matter how long I let it sit on there. Well, the inside still got nice and melty, which is more important than the aesthetics, I think. Served with […]

Vegan Carnitas with Mushrooms

March 3 2019 Vegan Richa 

Vegan Carnitas with MushroomsEasy Vegan Carnitas. Mushrooms marinated in Spicy Smoky Zesty Marinade and Baked. Serve these Mushroom Carnitas with toppings in tacos, wraps, burritos. Use Jackfruit for variation. Glutenfree Nutfree Oilfree Recipe. Soyfree option. Jump to Recipe Every since I baked jackfruit with sauce for Pulled Jackfruit Sandwiches, I’ve fallen in love with crisp caramelized result! Its much easier, no mess, short active time. Just mix everything and bake! I use the same process for these mushroom Carnitas. Sliced mushrooms, sliced onion, spices, herbs, and a flavorful marinade. Just put everything in a bowl, marinate for a bit if possible, spread in a baking dish and bake and done! No oil needed. The onions caramelize to a juicy sweet spicy state. Mushrooms cook wonderfully and crisp. Bake less or more time depending on your preference. Fill up tacos or wraps, add your favorite toppings like mashed avocado/­­guacamole, vegan sour cream or salsa and done. Add some smoky black beans or refried beans to the tacos for a hearty meal. You can use the same process with Jackfruit, shredded oyster mushrooms, hearts of palm and shredded seitan. Continue reading: Vegan Carnitas with MushroomsThe post Vegan Carnitas with Mushrooms appeared first on Vegan Richa.

Easy Chickpea Salad Sandwich Filling

February 25 2019 FatFree Vegan Kitchen  

Easy Chickpea Salad Sandwich Filling Somewhere right now one of my longtime readers is saying, “Another chickpea salad???” And they’re right. I’ve done chickpea salads before: Thai chickpea salad, “tuna” chickpea salad, 3-minute chickpea salad, herbed and curried chickpea salads. So why do I need to post an easy chickpea salad? The simple answer is this is how I make chickpea salad now. I started adding more veggies, cutting down on the number of seasonings, and using a food processor to do all the mashing and mixing. As a result, the current incarnation of my chickpea salad may be even quicker than my 3-Minute Chickpea Salad–and it’s sugar-free.(...) Read the rest of Easy Chickpea Salad Sandwich Filling (858 words) (C) svoisin for FatFree Vegan Kitchen, 2019. | Permalink | No comment Post tags: Chickpea Recipes, Eat-to-Live, Gluten-free, Sugar-free, Under 200, Weight Watchers Points The post Easy Chickpea Salad Sandwich Filling appeared first on FatFree Vegan Kitchen.

Earl Grey Tea Sandwich Cookies, Vegan and Gluten-Free + Giveaway

February 20 2019 Golubka Kitchen 

Earl Grey Tea Sandwich Cookies, Vegan and Gluten-Free + Giveaway This post was created in partnership with Arbor Teas /­­ Giveaway below! We come from a culture, where tea is everything. In Russia, tea is probably the most commonly consumed beverage. It’s like water, but much more popular than water. Everyone drinks it – adults, kids, and even coffee lovers. It’s acceptable to have tea after every meal, as well as as during breaks throughout the day, any time of day. If you attempt to stop by someone’s house for a quick second, you will most likely end up staying for tea. And tea time is sacred. It’s when 90% of conversations happen (or at least it seems that way). Tea time is never just tea, either, there’s always some kind of treat involved. It can really be anything sweet: hard candy, chocolate, cookies, waffles, cake, powdered sugar-dusted cranberries… Dessert is so intertwined with tea for us, that to this day we can’t enjoy anything sweet without a hot beverage. It just doesn’t taste good. We’d rather have no dessert than dessert without tea. This is especially true for cookies. Today we are super excited to be collaborating on a tea time-ready, sandwich cookie recipe with Arbor Teas, a Michigan-based tea company that carries the loveliest selection of organic and fair-trade loose leaf tea. There’s a giveaway, too! When we were dreaming up these cookies, we immediately thought about tea sandwiches – you know, those miniature, crustless sandwiches that usually accompany fancy tea. With that format in mind, we went for a layered ‘sandwich’ cookie. Earl Grey tea is probably our favorite, most nostalgia-inducing black tea, and since the Arbor Teas Earl Grey smelled so incredibly fresh (the best we’ve ever had!), we were very excited to incorporate that flavor in some way. The result: buttery, vegan and gluten-free cookies, layered with a luxurious Earl Grey cream, with a kiss of dark chocolate. They are the perfect cross between virtuous and indulgent. And of course, they are best enjoyed with or dipped in tea. Arbor Teas is one of those dream sponsors that we feel lucky to work with. Not only do they take pride in the quality of their product, but they also put a huge emphasis on sustainability. They source only organic and fair-trade tea, package it in backyard-compostable packaging, and run their facility on solar power. We like to believe that companies like this are the future. Besides their earl grey, we’ve been loving the Chaga Chicory, Makaibari Estate Silver Tips, and Golden Ginger Turmeric teas. G i v e a w a y  :  Today’s giveaway is for one 4 oz Earl Grey tea and a stainless steel infuser from Arbor Teas, as well as one copy of our cookbook, Simply Vibrant. To enter, leave a comment on this post telling us about your favorite kind of tea or a tea that intrigues you from the Arbor Teas shop, until February 28th, 2019. Giveaway is U.S. only. Earl Grey Tea Sandwich Cookies, Vegan and Gluten-Free   Print Serves: about 12 complete cookies Ingredients for the Earl Grey cream heaping ¼ cup cashews - soaked in boiling water for 10 min and drained ½ tablespoon arrowroot powder ⅓ cup very strong Earl Grey tea 1 tablespoon lemon juice 2 tablespoons maple syrup 2 tablespoons coconut oil fat from one 13.5 oz can full fat coconut milk for the cookies 1/­­2 packed cup pitted dates 2 tablespoons flax/­­chia meal (aka ground flax/­­chia) 1 cup old-fashioned gf rolled oats 1/­­2 cup ground walnuts/­­almond meal + 1/­­2 cup ground oats/­­oat flour 1 teaspoon baking powder 1/­­2 teaspoon baking soda 1 tablespoon loose leaf Earl Grey tea - ground in a mortar and pestle (optional) pinch of sea salt - to taste 1 cup nut butter like almond, cashew, peanut, sunflower or tahini 1/­­4 cup plus 1 tablespoon melted neutral coconut oil, divided 1 cup dairy-free dark chocolate chips Instructions to make the Earl Grey cream Place the cashews, arrowroot, tea, lemon juice, maple syrup, and coconut oil in an upright blender. Blend until smooth. Place the coconut fat in a medium bowl and whisk it with a whisk to make it a little fluffier. Add the blended mixture to the bowl and whisk it in. Place the bowl in the refrigerator for about 1 hour, until the cream is hardened but scoopable. You will likely have some cream left over after making the cookies. You can freeze it and use it as cupcake/­­cake icing, serve on the side of pancakes, waffles, crepes, etc. to make the cookies Place the dates into a small, heat proof bowl and pour hot purified water over them, then leave to soak for 10 minutes. Place the flax/­­chia meal into another small bowl and add 6 tablespoons of purified water. Whisk to combine and let sit to gel for 15 minutes. Preheat oven to 350° F (180° C). Combine the oats, flour or meal, baking powder, baking soda, Earl Grey powder (if using), and salt in a large bowl, mix well. Combine the nut butter, ¼ cup of coconut oil, drained soaked dates and the gelled flax/­­chia in a bowl of a food processor fit with an S blade. Process until smooth. Add the mixture into the bowl with the oats and flours, and stir to combine. The mixture will be stiff and sticky. Prepare a baking sheet by covering it with parchment paper. Use a small ice cream scoop to scoop uniform batter portions onto the baking sheet. If you dont have an ice cream scoop, portion out about 2 tablespoons of batter for each cookie. Leave enough space between each portion for flattening. Using a lightly oiled hand, flatten each cookie into uniform circles, about ¼ in thickness. Bake for 10-12 minutes, or until the outside of the cookies is dry to the touch. Let the cookies cool for about 5-7 minutes on the baking sheet, then transfer to a cooling rack to cool completely. You will probably need to bake the cookies in 2 batches. To make the cookie sandwiches, place a generous amount of the Earl Grey cream into the center of a cookie, then use another cookie to sandwich the cream and let it spread out to the sides, pressing gently. The cookies should be facing bottom side in. Repeat with the rest of the cookies, placing them back on their baking sheet. Place in the refrigerator while you prepare the chocolate, for the Earl Grey cream to harden a little. Prepare a drying rack, lined with parchment paper underneath. Melt the chocolate chips in a small saucepan or bowl on a double boiler, together with the remaining 1 tablespoon of coconut oil. Dip each cookie into the melted chocolate about half way, letting the excess chocolate drip off. Place on the drying rack. Repeat with the rest of the cookies. Transfer the rack to the refrigerator for a few minutes for the chocolate to harden. Keep the cookies in an airtight container in the refrigerator or a cool room. Enjoy! 3.5.3226 You might also like... 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Blueberry Cheesecake Truffles Melon Basil Summer Rolls Creamy, Garlicky Fettuccine with Roasted Green Vegetables .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Earl Grey Tea Sandwich Cookies, Vegan and Gluten-Free + Giveaway appeared first on Golubka Kitchen.

Tempeh Tacos from Betty Goes Vegan

February 8 2019 Oh My Veggies 

I get migraines. Crazy migraines. Migraines that make me see strange glowing orbs. Migraines that make me leave hair salons in ambulances. But the worst thing about my migraines is that they cause me to have weird aversions to certain foods. So, for example, when I had a peanut butter and jelly sandwich for lunch and got a migraine a few hours later, suddenly I could no longer stomach PB&Js. The very thought of them would make me feel sick to my stomach. Usually I get over these aversions after a few months, but then there was the time I got a migraine after eating tacos–oh, it was bad. And I wasn’t able to eat tacos for a full year. The Year Without Tacos will go down as one of the worst years ever. Because along with veggie burgers and pasta, tacos were part of the trifecta of easy go-to meals in our household. I felt a little bit lost without taco night. Tacos are fast! They’re delicious! And putting them together is kind of fun too, right? It was a happy day when I finally found myself thinking, “Hey, you know what? I feel like tacos for dinner! I […]

French Onion Soup Sandwiches

January 21 2019 Oh My Veggies 

I have been agonizing over what to call this recipe. Agonizing to an embarrassing degree. I swear, sometimes I spend more time coming up with names for recipes than I do developing the recipes themselves. I feel like the name of this recipe is confusing. Is it a soup? Is it a sandwich? Well, it’s kind of both. It’s French Onion Soup with a twist. You see, in traditional French Onion Soup, you make the soup and float a piece of crusty bread topped with cheese on top of it. And it’s delicious! This recipe is a little bit different, though. The bread, onions, and cheese are in grilled panini form. The (faux) beef broth is served on the side and you dip your sandwich into it. As you eat your panini, bits of onion, cheese, and bread fall into the broth so when you’ve finished off your sandwich, you have a little bowl of French Onion bliss waiting for you. So is it a little confusing? Maybe. But it’s really good, I promise! My husband, who isn’t a huge fan of grilled cheese sandwiches, was really surprised how much these captured the flavor of French Onion Soup. As for […]

avocado toast recipe | avocado sandwich | avocado bread toast

December 24 2018 hebbar's kitchen 

avocado toast recipe | avocado sandwich | avocado bread toastavocado toast recipe | avocado sandwich | avocado bread toast with step by step photo and video recipe. sandwich and toast recipes are quite common especially for morning breakfast and also as a evening snack. they can be made with several toppings and fillings with different vegetables and spread. one such popular and easy sandwich and toast recipe is avocado toast and avocado sandwich for morning breakfast. The post avocado toast recipe | avocado sandwich | avocado bread toast appeared first on Hebbar's Kitchen.

masala toast recipe – iyengar bakery style | bakery vegetable masala toast

December 1 2018 hebbar's kitchen 

masala toast recipe – iyengar bakery style | bakery vegetable masala toastmasala toast recipe - iyengar bakery style | bakery vegetable masala toast with step by step photo and video. toast or sandwich recipes are not common to indian cuisine, yet it is embraced gracefully by indians. every state and region has its own unique and tasty toast sandwich and toast recipes. one such open sandwich or toast recipe is masala toast recipe from the popular iyengar bakery chain. The post masala toast recipe – iyengar bakery style | bakery vegetable masala toast appeared first on Hebbar's Kitchen.

9 Ways to Use Leftover Cranberry Sauce

November 23 2018 Oh My Veggies 

As I mentioned yesterday, this was the first Thanksgiving that I cooked myself. And it was my first time making cranberry sauce. And we have lots of cranberry sauce left over. LOTS! So much, in fact, that I’ve (desperately) started trying to think of different ways to use leftover cranberry sauce. Sure, we could just eat it as is, but how much fun is that? (Answer: Not very.) Cranberry-Glazed Brussels Sprouts: Roast some brussels sprouts and toss with a little bit of your leftover cranberry sauce. We had this over the weekend and it was a nice, easy side. (I’ve also done this with roasted winter squash too.) Thanksgiving Leftover Sandwiches: Why not, right? And no, this doesn’t have to be a gross, sloppy mess. Check out this Turkey Cranberry Panini on Following in My Shoes. I had planned on making these with any leftover Field Roast that we had, but we didn’t end up having any left. Next year! Cranberry Flavored Cream Cheese: Mix a little cranberry sauce into some plain cream cheese for a deliciously different bagel topping. Cranberry Muffins: Stir some cranberry sauce into your favorite muffin or quick bread recipe. Cranberry Orange Popsicles: Ever since buying […]


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