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Vegan Mummy Dogs

October 30 2014 Recipes 

Vegan Mummy DogsIf you’ve spent any time browsing Pinterest over the past month, you’ve probably come across mummy dogs--the latest fad in Halloween eats. What you may not have realized is just how easy these are to veganize! Here’s how. Ingredients: - Original Pillsbury(R) Crescents (these happen to be vegan!) - Vegan hot dogs of your choice (package of 8) - Yellow mustard (for the eyes) - Earth Balance butter or oil (to grease the baking sheet) You’ll also need a baking sheet, a knife, and a plastic bag for piping the eyes. Instructions: - Preheat the oven to 375° Fahrenheit. - Unroll the Pillsbury(R) crescent dough and slice all of the dough into 1/­­4 inch strips (starting along the longest edge of each triangle). - Remove the vegan hot dogs and begin wrapping them with the strips of the dough. You’ll need 2-4 strips for each dog. Attach the end of the strip to the backside of the hotdog, and wrap around haphazardly to create the mummy look. On one end, scoot the dough up or down to create space for the eyes. - Place on a lightly greased baking sheet and bake according to the crescent roll directions, approximately 15 minutes or until golden brown. - Remove from oven and allow to cool. - Add the mustard eyes! Scoop a dollop of mustard into the corner of a small plastic bag and snip a very tiny hole in the corner. Use this to gently pipe eyes onto each of your mummy dogs.

Jack-O-Lantern Stuffed Peppers

October 20 2014 Recipes 

Jack-O-Lantern Stuffed PeppersHalloween is near, which means you’re going to need some real-food meals to fill you up and save you from the candy temptations all around. This fun jack-o-lantern lentil stuffed bell pepper recipe is brought to you by Heather Crosby, author of the brand-new gluten-free and plant-powerful cookbook YumUniverse. Stuffed Pepper Recipe Tools You’ll Need: - X-Acto knife or sharp paring knife - Skillet - Chefs knife - Unbleached parchment paper - Large glass baking dish Ingredients: - 1 cup dry lentils - 7-8 large bell peppers (you can choose any color you like) - 1 tsp unrefined coconut oil - 3 cloves garlic, minced - 1 onion, finely chopped - 1 medium zucchini, diced small - 1 cup corn kernels (fresh or frozen) - 1 medium tomato, seeds removed and diced - 1 tsp fennel seed, roughly chopped - 1 tbsp fresh sage, chopped fine - 1 tsp paprika - 1/­­4 tsp red pepper flakes (feel free to add more to taste if you like more heat, or leave it out if the kiddos arent a fan) - 2 tsp fine ground sea salt, or more to taste - 1 tsp fresh ground black pepper, or more to taste - 1/­­4 tsp liquid smoke (optional) Instructions: - Soak dry lentils in a bowl filled with pure water overnight. - Rinse lentils and prepare them according to the instructions in this post. While they cook, wash and dry your peppers. Set aside 1 pepper for dicing/­­filling--remove seeds and ribs from this pepper. - Using X-Acto blade, slice off the top of the first pepper. Twist and lift off the top and carefully remove the seeds and ribs. Then carve the eyes and mouth, and repeat with all of the peppers. Put aside. - Prepare corn kernels, diced pepper, onion, zucchini and tomato. Prepare your herbs and garlic. - Preheat oven to 350°F. - Place coconut oil in skillet, and sauté onion and pepper for about 5 minutes over medium-high heat. Add zucchini and cook for another 4 minutes. Add tomato and corn and cook for 3 minutes. - Stir in remaining ingredients, including cooked lentils. Season with salt and pepper to taste. - Spoon mixture into the peppers and fill to the brim. - Place lids back on peppers and place them into a glass baking dish lined with unbleached parchment paper. - Bake for for 25 minutes. - Serve, smile and enjoy! Store leftovers in a covered dish in the fridge. Reheat in the oven at 300°F until warm--about 10 to 15 minutes. Adaptations & Tips: - You could easily sneak some kale into this recipe. Just remove stems and chop about 3 large leaves and fold into veggies and lentils at the very end. Then scoop onto peppers and bake. - This recipe is delicious with added cooked quinoa or buckwheat--you can also use these ingredients instead of lentils in equal amounts. - You can always prepare these for dinner beyond Halloween. Try with green or red peppers, too--may be fun for Christmas with that color scheme. Heather Crosby is a T. Colin Campbell Foundation certified plant-powerful wellness coach who has developed a unique and well-loved collection of over 500 gluten-free, plant-based recipes on her popular website and in her cookbook, YumUniverse: Infinite Possibilities for a Gluten-Free, Plant-Powerful, Whole-Food Lifestyle. Win A Copy of Yum Universe: a Rafflecopter giveaway

Creamy Pasta with Curried Pumpkin

October 10 2014 Recipes 

Creamy Pasta with Curried PumpkinGuest Recipe from Sandra Vungi.  This heavenly creamy pasta suits just perfectly for a Fall dinner. Hearty peanutty sauce, spicy curried pumpkin, juicy cherry tomatoes and fragrant fresh basil are just meant to be. Invite your friends or family and have a lovely feast. serves 6 people Preparation time: 35 minutes. Baked pumpkin: - 5 cups /­­ 600 g cubed pumpkin flesh - 3 Tbsp oil - 1 tsp salt - 2 tsp curry powder Preheat the oven to 400 F /­­ 200 C. Combine the pumpkin cubes, oil, salt and curry powder in a medium baking dish. Bake for 30 minutes. In the meantime, prepare the peanut sauce and boil the pasta: For the peanutty sauce: - 1 cup /­­ 150 g peeled sunflower seeds 2 cups /­­ 480 ml water 3 Tbsp peanut butter 4 Tbsp soy sauce or tamari Boil the sunflower seeds for 15 minutes. Drain and blend together with water, peanut butter and soy sauce or tamari until smooth. If you dont have a regular blender, a hand blender works well, too! For serving: - 17 oz /­­ 500 g pasta (uncooked) - couple of handfuls of cherry tomatoes - a bunch of fresh basil - ground black pepper Boil the pasta al dente. Drain and mix with the peanut sauce. Pour the pasta onto a serving plate. Garnish with baked pumpkin cubes, cherry tomatoes, fresh basil and ground black pepper. Serve right away.   Saving tip: you can make your own peanut butter! Just blend the salted and roasted peanuts, until you have a crunchy or smooth peanut butter. About the Chef: Sandra Vungi is a long time vegan and author of the cookbook Vegan Dinner Party. You can find her delicious, doable and affordable vegan recipes at She also plays drums in a death metal band called Neoandertals, loves to run and lives in a small log cabin with her boyfriend. 

Blue Mashed Potatoes

September 28 2014 Recipes 

Blue Mashed PotatoesCreamy masked potatoes have long been a favorite in American households. But let’s face it--they are quite possibly the most boring looking food on the planet. And that’s where this recipe comes in. By using a combination of red, white, and purple potatoes, you can achieve a much more exciting mashed potato dish that will bring color to your dinner table. For this dish I used the Trader Joe’s potato medley--a sack of red, white, and purple potatoes. To achieve a more vivid shade of blue, use only the purple potatoes.   Ingredients: - 1 sack of red, purple, and white potatoes (approximately 13 small potatoes) - 2 tablespoons Earth Balance vegan butter - Unsweetened and unflavored almond or soy milk (less than one cup required) - Salt and pepper to taste - Optional: 1/­­2  yellow onion and 3 cloves garlic, chopped and sautéed in olive oil until translucent Instructions: - Wash and thoroughly scrub potatoes; slice off and discard any gnarly imperfections. - Place potatoes in a pot with cool water and bring to a boil with the lid on. - Remove lid and boil uncovered until a knife slides easily into the entire potato (this should take around 15 to 20 minutes depending on the size of the potatoes) - Drain water and begin mashing potatoes with a fork or potato masher (be sure to put one purple potato aside if you wan to make the purple flowers described below) - Add 2 tablespoons of vegan margarine and 1/­­2   cup of vegan milk - Continue mashing and adding additional vegan milk until it reaches a light, fluffy mashed potato consistency - Mix in sautéed onion and garlic (optional) - Add salt and pepper to taste How to Create Edible Purple Flowers: Taking the cooked purple potato you set aside, slice off  1/­­4 inch disks using a very sharp knife. Then use a bento vegetable cutter (basically a miniature cookie cutter) to create your desired shapes. Here is the set that we used:

Healthy Vegan Breakfast Ideas

September 18 2014 Recipes 

When you’re rushed in the morning, you may be tempted to skip breakfast or grab something unhealthful. Don’t! You can pull together a delicious, healthy, vegan breakfast in minutes. Here are three great options. Overnight Oats - 1 cup old-fashioned rolled oats (not quick oats) - 1 cup vegan milk (soy, almond, coconut, hemp) - 1 teaspoon chia seeds (optional) - 1 handful fresh fruit sliced into bite-sized pieces - Drizzle of maple syrup or agave nectar Refrigerate for several hours or overnight. You can eat it cold straight from the fridge, pack it with you for eating at room temperature, or heat it up. Green Smoothie - 1 handful fresh spinach - 1 sliced frozen banana (freeze when banana is very ripe, when brown spots begin to form on the peel) - 1 handful frozen mango - 1 handful frozen pineapple - 2 cups vanilla almond milk (add more or less depending on how thick you like your smoothies) Using a high powered blender like a Blendtec or Vitamix, blend the spinach and almond milk. Doing this step first helps prevent green spinach flakes in your smoothie. Next, add the mango and pineapple and blend well. You can easily modify this recipe by swapping in your favorite fruits--but avoid any red or purple fruits which, when combined with spinach, will turn your smoothie an unappetizing brown color. Vegan Yogurt Parfait - Vegan yogurt (soy, coconut, almond) - Granola (check to make sure there is no honey) - Fresh fruit, cut into bite-sized chunks - Raisins or other dried fruits or nuts Pour the yogurt into your favorite tall glass, interspersing a layer or two of granola, fruit, and raisins. Top with fruit, raisins, or nuts. These are simple and healthy breakfast options, but when you’re craving something more hearty, you can always turn to tofu scramble, potatoes, hash browns, vegan sausage, bagels with vegan cream cheese, toast, cereal, and so much more. Find more vegan breakfast ideas here.

Chocolate Chip Cookie Dough Truffles

August 7 2014 Recipes 

We’re huge fans of vegan chef Chloe Coscarelli. Not only did she win the Food Network’s Cupcake Wars with her vegan cupcakes, but she’s published two (soon to be three) vegan cookbooks and baking books that have become staples in our kitchen! This video features Chloe’s tried and true recipe for vegan cookie dough balls. These decadent treats fun to make for parties, potlucks, gifts, or just to devour at home. Enjoy!  Ingredients: - 1 1/­­4 cups flour -  3/­­4 cup packed light brown sugar -  1/­­2 cup vegan Earth Balance vegan butter -  1/­­4 teaspoon salt - 1 tablespoon vanilla extract - 1/­­3 cup vegan semisweet mini chocolate chips - 12 ounces vegan semisweet chocolate chips - 2 tablespoons water Here is the full recipe on Chloe’s website. Special thanks to Tori for being in this video!

Cauliflower Buffalo Wings

July 21 2014 Recipes 

Wings are for flying, not frying! So next time you’re craving buffalo wings, opt for these healthy, gluten-free cauliflower wings. Cauliflower Buffalo Wings Ingredients: - 2 medium heads of cauliflower - 1 cup white rice flour (or substitute regular flour) -  1/­­4 teaspoon garlic power -  1/­­4 teaspoon salt -  1/­­4 teaspoon paprika - 1 cup Frank’s Red Hot Buffalo Wing Sauce Vegan Ranch Dip: Ingredients: - 1 cup vegan mayonnaise -  1/­­2 cup vegan sour cream - 1 teaspoon vegan worcesterchire sauce - 1 teaspoon white vinegar - 1 tablespoon dill - 1 tablespoon chives -  1/­­4 cup Italian parsley - 1/­­8 teaspoon cayenne pepper - 1 garlic clove - 1/­­2 teaspoon black pepper

Anatomy of a Vegan Shish Kebab

July 2 2014 Recipes 

The weather is warm, and people everywhere are grabbing their shades and hitting the grill. But no barbecue is complete without veggie kebabs! Shish kebabs are both delicious and fun, and can be customized to every individual’s liking. Plus, they are incredibly easy to make. Veggies Perfect for Shish Kebabs: - Bell Peppers - Squash - ZucchiniMushroomsCherry tomatoesOnions - Pineapple Vegan Meats Great for Shish Kebabs: - Marinated TofuTofurky or Field Roast Sausage - Beyond Meat or Gardein chicken - Seitan - Tempeh Watch our video to see exactly how these are prepared and to find inspiration for your own barbecues.

Tahini Dressing

June 25 2014 Recipes 

Unbeatable on salads and an essential accompaniment to falafels or hummus, this recipe can be made in under five minutes. Plus, once you try this tahini dressing, you’ll never again be tempted to reach for dairy. It’s that good. Ingredients: -  1/­­4 cup tahini (we recommend Al Wadi) -  1/­­4 cup water - Juice of half a medium-sized lemon - 2 cloves garlic, finely minced - Pinch of salt Instructions: Put all of the ingredients into a bowl and stir vigorously until creamy. This can take two solid minutes of mixing and you’ll see it combine to form a thick and creamy dressing. This recipe yields enough dressing for two large salads. Video: For more salad tips and tricks, visit­­Salad

Banana Frozen Yogurt

June 16 2014 Recipes 

Did you know that you can make your own vegan soft serve in minutes using just one simple ingredient? This frozen yogurt is not only vegan but it’s also healthy.  The secret ingredient: Bananas. Heres how its done. Step 1: Peel, slice and freeze bananas overnight. The bananas should be slightly overripe--spotted but not completely brown. Step 2: Add two-to-three frozen bananas to a blender or a food processor. Step 3: Blend! If you are able to blend the banana on its own, thats ideal. If you don’t have a high-powered blender like a Vitamix or Blendtec, you may need to add one or two tablespoons of soy, almond, or coconut milk to get things moving. Just remember, the less liquid you add, the more ice-cream-like it will be. Step 4: Blend it up! As soon as it turns white (indicating that it has aerated) and hits a creamy frozen yogurt consistency, youre done. People will go bananas for this stuff. You can also add a tablespoon of cocoa powder, chocolate sauce, or peanut butter and pulse until combined to make chocolate or peanut butter flavored frozen yogurt. This can make a delicious treat on its own, but can be a really fun family event by adding toppings like fruit, chocolate chips, crumbled cookies, and chocolate sauce. As soon as I discovered this--natures ice cream--it became a staple in my kitchen. I encourage you to try this at your home!

Vegan Pigs in a Blanket

May 26 2014 Recipes 

Pigs are intelligent, curious and playful animals much like your dog. Just one look at Esther the Wonder Pig, and you’ll never want to eat pigs again. Lucky for you (and pigs), no pigs have to die to make these delicious pigs in a blanket snacks! This delicious two-ingredient recipe is insanely easy to make and takes just 15 minutes. It’s a perfect party food, pot luck staple and game day snack. Enjoy! Ingredients: - Pillsbury(R) Original Crescents - Lightlife Smart Dogs (or your vegan hot dog of choice) Instructions: - Preheat oven to 375 degrees and oil a cookie sheet. - Open the package of Pillsbury(R) Original Crescents, tear into triangles along the serrated edges, and place on your cookie sheet. - Slice vegan hot dogs in half, and place one half in each triangle of pastry dough. Roll up as demonstrated in the video below. - Bake in the oven for 15 minutes or until golden brown. - Allow to cool and serve with a side of catsup and mustard.

Vegan Pesto

May 1 2014 Recipes 

Pesto is an Italian sauce traditionally made from garlic, basil, pine nuts, olive oil, salt and parmesan cheese.  Pesto can easily be made vegan by simply replacing the parmesan cheese with nutritional yeast or another cheese-like plant food such as tofu flavored with miso. If you love pesto, you are sure to love this recipe. Ingredients: - 2 Cups Basil (tightly packed) -  1/­­2 Cup Pine Nuts - 3 Cloves Garlic -  1/­­2 Cup Olive Oil -  1/­­4  Cup Nutritional Yeast - 1 Tablespoon Lemon Juice - 1 Teaspoon Salt - Pepper (to taste) First toast the pine nuts in a skillet until they are lightly browned. It will take about 5 minutes on medium heat, flipping consistently. Then add the pine nuts, garlic, nutritional yeast, and basil to a food processor and begin blending on low speed. Slowly add the oil and pulse until creamy. Then add the lemon juice and pulse again. Serve on pasta, spread on sandwiches, drizzle over roasted vegetables or bake into bread. Top with fresh ground pepper. This pesto sauce can spice up almost any dish. For an extra touch, top the dish with sun dried tomatoes--they pair beautifully with pesto. Note: Raw pine nuts can be pricey, but you should be a be able to find the best price by looking in the bulk section of your natural foods store.

Basic Vegan Dog Cookies

September 21 2014 Recipes 

Nothing beats the eager eyes and happy tail-wag of a dog about to get a treat. Here is a recipe we’ve adapted from The Simple Little Vegan Dog Book for the easiest dog treats on the planet. Ingredients: - 3 Cups Whole Wheat Flour - 1/­­3 Cup Nutritional Yeast - 1 Cup Low-Sodium Vegetable Broth Method: Mix the flour and nutritional yeast together. Then add the vegetable broth and knead together for several minutes until a dough ball forms. Roll out the dough until it is about 1/­­4 inch thick and use cookie cutters to cut into desired treat shapes. Arrange on a greased baking sheet and bake at 350 degrees for 15 minutes. Turn off heat, but leave the cookies in the oven as it cools for 1 or 2 hours. This will allow the cookies to dry out and harden like traditional dog biscuits. Store cookies in a cookie jar or another cool, dry place. Do not seal in an airtight plastic bag or container, or they may get soft. Get Crafty: You can use water instead of vegetable broth, but in that case you’ll want to add something else to boost the flavor, like peanut butter or pumpkin puree. Experiment and have fun! Curious about how dogs can be vegan? Read these articles about vegan dogs and vegan dog food.

Easy Vegan School Lunch Ideas

September 3 2014 Recipes 

Easy Vegan School Lunch IdeasSchool is back in session! As vegan kids and parents slide back into the school-season grind, here are three great ideas for amazing bagged lunches. Lunch 1: Pasta Marinara - Pasta and marinara sauce (most pasta and marinara is vegan; just check the ingredients for eggs.) - Silk Pure Almond Milk (Dark Chocolate) - Oloves brand packaged olives - Nuts - Fruit Lunch 2: Tofurky SandwichTofurky sandwich with hummus, lettuce, tomatoes, avocado, and other favorite additions. - So Delicious coconut milk yogurtLove Bean Superfood Fudge - Mamma Chia Squeeze - Fruit Lunch 3: Gardein “Chicken” Sliders - Gardein vegan “chicken” sliders (they come frozen with the bun and burger, but you can easily add extra fresh veggies) - Carrots and hummus - Annie’s Organic Bunny Fruit Snacks - Silk Very Vanilla SoymilkFruit Vegan Lunch-Friends Foods on             

Vegan Spinach Artichoke Dip

July 25 2014 Recipes 

One of our all-time favorite vegan cookbooks is Chloe’s Kitchen by vegan chef Chloe Coscarelli. This spinach-artichoke dip is a big reason why we love her cookbook so very much. Not only is this recipe far healthier than any traditional artichoke dip (it’s totally mayo-free!), but it’s even more delicious as well. This is a great dish to serve a dinner parties, bring to potlucks, or make for a cozy night in. Enjoy! Ingredients: - One 14 oz package of soft tofu - One 14 oz can of artichoke hearts, drained well - 5 ounces of spinach - 1/­­2 cup nutritional yeast - 1 onion - 3 cloves of garlic - 2 Tbsp. lemon juice - 2 Tbsp. olive oil - 1/­­2 tsp. crushed red pepper - 1 tsp. dried basil - 1.5 tsp. salt - 1/­­2 tsp ground black pepperBread or tortilla chips

Easy Vegan Recipe | Cauliflower Steak

July 11 2014 Recipes 

With this recipe you can enjoy a juicy, flavorful steak without harming any animals! If you think cauliflowers are bland and boring, this recipe will redefine your view. Watch this video and learn how to make the most delicious cauliflower steak on the planet. Ingredients: - 1 Large Head of Cauliflower (will make about 2 steaks) - 3 Tbsp Veri Veri Teriyaki Sauce - 3 Tbsp. Extra Virgin Olive Oil - Toppings (We suggest finely diced cauliflower florets, tomatoes, olives, and a sprinkle of parsley) Instructions: - Preheat oven to 400 degrees. - Slice cauliflower into 1/­­2 – 3/­­4 inch slabs. Most slices will fall apart into florets, but you should get one or two solid steak-like slices toward the middle of the cauliflower. - Add 2 tablespoons of olive oil in a pan and sauté the cauliflower on medium-high heat until each side becomes lightly browned (about 3 minutes on each side). Be very gentle when flipping each cauli-steak over as they can easily break apart. - Pour Veri Veri Teriyaki sauce over the cauliflower in the pan and let sizzle for another minute or so until most of the sauce has been absorbed, or is sticking to the cauliflower steaks. - Turn off heat, move the “steaks” to a baking sheet, and bake in the over for 15 minutes. - Sauté the toppings. - Plate the steaks, top with extras, and serve immediately. There will be a big portion of cauliflower florets left over after making this recipe. They can be used in stir fries or to make vegan cauliflower buffalo wings!

Cheesecake Stuffed Strawberries

July 1 2014 Recipes 

These red, white, and blue cheesecake stuffed strawberries are festive, simple, and the perfect addition to any 4th of July BBQ, dinner party, picnic, or potluck.  Watch the how-to video below to see how it’s done! Ingredients: - 1 cup of your favorite vegan cheesecake filling (If you don’t already have a favorite vegan cheesecake recipe, try this one made with vegan cream cheese, which is now easy to find!) - 15 strawberries (large and uniformly shaped) - 15 blueberries You’ll need a sharp knife for detailed strawberry carving and a plastic bag to use for piping (simply cut a small hole in the corner and squeeze the cheesecake filling out of it). Don’t worry, it really is as easy as it looks in the video! Cheesecake Filling: - 1 container of vegan cream cheese (8 oz) - 1/­­4 cup sugar - 1/­­2 tbsp lemon juice - 1/­­2 tsp vanilla extract - Pinch of salt Blend all ingredients and bake at 350 degrees for 30 minutes. Chill for at least one hour before piping into the strawberries. Note: You can also use vegan frosting or coconut whipped cream in place of the cheesecake filling. Find more Independence Day recipes and resources here. 

Garlic Toast

June 23 2014 Recipes 

Vegan garlic bread can be hard to find, but why bother when you can make this easy and delicious garlic toast? Watch the video below to see how. Ingredients: - Two-or-three slices of sourdough bread - 5 cloves garlic, minced - 2 tablespoons of Earth Balance vegan butter Instructions - Finely mince garlic cloves. - Lightly toast slices of bread. - Add Earth Balance to the pan and heat on medium. As soon as the butter is melted, add the garlic. - Make sure garlic and butter is evenly distributed in the pan, and place the toasted bread on top. - Push each slice of bread around on the plate to make sure it soaks up the butter and garlic. - As soon as the garlic begins to turn golden, remove the toast and distribute any remaining garlic and butter on top of the toast. - Devour immediately!

Recipe: Vegan Grilled Cheese

June 4 2014 Recipes 

There’s something nostalgic and comforting about a gooey grilled cheese sandwich hot off the grill. Why should vegans have to give that up? We shouldn’t. Here’s a video showing you how to make the ultimate vegan grilled cheese sandwich with just three ingredients. Bon appétit! Ingredients: - Bread (Sourdough or any vegan bread will do) - Butter (Earth Balance works perfectly, or you can make your own palm-oil-free butter) - Daiya cheese shreds (You can use any flavor or mixture thereof. You can also use the Daiya cheese slices, but I find that the shreds create the most authentic grilled cheese.)

Vegan Jalape?o Poppers

May 5 2014 Recipes 

You’ll never guess how easy it is to make vegan Jalape?o Poppers! This is a very simple (and very delicious) recipe made with just three ingredients that is fun to serve at a party, grill up at a barbecue, or make on game day. And shhh…if you dont announce that these are vegan, your guests will never know! Ingredients: - 12 green jalape?o peppers - 1 package of vegan shredded cheese (we recommend Follow Your Heart’s Fiesta Blend) - 1 tub of vegan cream cheese - Optional: Breadcrumbs or crushed tortilla chips to sprinkle on top Directions: - Slice each jalape?o pepper in half (lengthwise), and scrape out all of the seeds until each piece is clean and smooth inside. The seeds and ribs are the spiciest parts of a pepper, so this will make them more palatable. - Lay them out on a baking sheet with the hollowed bellies facing up. - In a small bowl, mix the cream cheese and shredded cheese together. - Scoop the cheese mixture into each halved pepper and fill to the brim. - Optional: Sprinkle bread crumbs or crushed tortilla chips on top. - Grill until the cheese is melted and the jalape?os are lightly browned. Then serve and devour! Note: Be careful not to touch your eyes after handling jalape?o seeds! The oils will remain on your hands for a while so be careful. You can use gloves while removing the seeds to prevent any problems. Step It Up: To create a more complex flavor profile in your poppers, you can add finely chopped parsley, cilantro, green olives, cumin or a sprinkle of finely chopped Jalape?o to the cheese mixture.

Chia Pudding Parfait

May 1 2014 Recipes 

Chia Pudding ParfaitChia seeds are super foods widely recognized for their high Omega-3, calcium and antioxidant content. When you are looking for a filling, nutritious and delicious treat, chia pudding has you covered. It is easy to make and fun to turn into a creative build-your-own parfait by adding toppings like fresh fruit, dried fruit and chocolate chips. Ingredients: This recipe makes two generous servings as pictured. You can easily adjust the recipe.  - 1/­­3 Cup Chia Seeds - 1 Cup of Vanilla Nut Milk (Almond, Soy, Coconut, Rice, Hemp…) - 2 Teaspoons of Agave or Maple Syrup - 1/­­2 Teaspoon of Vanilla Extract - Optional: 1/­­2 Teaspoon of Almond Extract - Your favorite toppings For an fun twist, make chocolate pudding by adding one tablespoon of cocoa powder or chocolate sauce. Once you have the chia pudding base, you can flavor it is a million different ways with all sorts of creative add-ins! Move over Ice Cream Sundays, there’s a new player in town.

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