Appetizers Archives - Page 2 of 9

Vegan Baked Jalapeno Poppers

April 22, 2013 by epicureanvegan

The Eighth Grader and I have been wanting to try making these for a while, but we kept forgetting. We were to bring an appetizer to a dinner the other night and finally! I remembered these. Not only that, our friends love jalapenos, so these were ideal. They were literally gone in about 5 minutes. They were so easy to make, too, so I’ll be bringing them to the next get together.

INGREDIENTS:
10 jalapeno peppers
Filling:
6-oz vegan cream cheese
1/2 C Daiya cheese shreds (I used a mixture of cheddar and mozzarella)
1 tsp cumin
1 tsp garlic powder
1 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
2-3 Tbs vegan bacon bits
Coating:
Egg-replacer powder + water
almond milk
Breading:
3/4 C flour (any variety)
4 Tbs nutritional yeast
1 to 1-1/2 C panko

DIRECTIONS:
Preheat the oven to 375. To make the filling, combine all of the ingredients, except the bacon bits, in a mixer. Once well incorporated, fold in the bacon bits; set aside. To prepare the peppers, cut the tops off and slice the peppers in half, length-wise. Clean out the insides, reserving any seeds you may want to keep (for heat).

To prepare the coating, I didn’t measure out the egg-replacer powder and water . . . sorry. But I can tell you, I used about 1/3 C of Ener-G Egg Replacer and created a thick, meringue-like consistency by whisking in some water. I then combined it with about 1/2 to 3/4 C of almond milk. Next, combine the flour and nutritional yeast in a shallow bowl.

In another shallow bowl, pour in the panko. So here’s the process:

Fill the pepper halves with some cream cheese filling, roll it in the milk, then the flour filling, then the panko. Place onto a lightly greased baking sheet.

Repeat with remaining peppers. Bake for 20-25 minutes, or until the tops begin to brown. I threw them under the broiler for about 2 minutes. Enjoy!

And guess what . . . it’s snowing! Again! I’m so over it.

Luckily, the veggies we planted in March are doing fine. Of course, we had to cover them again last night, but we should only be getting 3 inches at the most. I suppose the good thing is that this will help with this summer’s fire danger. But still . . . why can’t it just rain?!

Vegan Baked Jalapeno Poppers

Author: Epicurean Vegan

Ingredients

10 jalapeno peppers
Filling:
6-oz vegan cream cheese
½ C Daiya cheese shreds (I used a mixture of cheddar and mozzarella)
1 tsp cumin
1 tsp garlic powder
1 tsp chili powder
½ tsp salt
¼ tsp black pepper
2-3 Tbs vegan bacon bits
Coating:
Egg-replacer powder + water
almond milk
Breading:
¾ C flour (any variety)
4 Tbs nutritional yeast
1 to 1-1/2 C panko

Directions

Preheat the oven to 375.
To make the filling, combine all of the ingredients, except the bacon bits, in a mixer. Once well incorporated, fold in the bacon bits; set aside.
To prepare the peppers, cut the tops off and slice the peppers in half, length-wise. Clean out the insides, reserving any seeds you may want to keep (for heat).
To prepare the coating, I didn't measure out the egg-replacer powder and water . . . sorry. But I can tell you, I used about ⅓ C of Ener-G Egg Replacer and created a thick, meringue-like consistency by whisking in some water. I then combined it with about ½ to ¾ C of almond milk.
Next, combine the flour and nutritional yeast in a shallow bowl.
In another shallow bowl, pour in the panko. So here's the process:
Fill the pepper halves with some cream cheese filling, roll it in the milk, then the flour filling, then the panko. Place onto a lightly greased baking sheet.
Repeat with remaining peppers. Bake for 20-25 minutes, or until the tops begin to brown. I threw them under the broiler for about 2 minutes. Enjoy!

Macadamia Nut Cheese

February 10, 2013 by epicureanvegan

I was immediately smitten when I saw this recipe for macadamia nut “goat cheese” over at The Holy Kale. I haven’t met many nut cheeses I didn’t like, and this one looked too delicious not to try. I followed the recipe as it was written, but when I tasted it, I found into be incredibly bland. After all, there wasn’t any seasonings besides the tarragon it was rolled in. . . I took matters into my own hands because I sure the heck wasn’t going to waste the $7 I spent on two cups of macadamia nuts! A little salt, lemon juice, olive oil, and agave saved the day . . . and the cheese! Other than the texture, I don’t think this resembles goat cheese, but that doesn’t mean it’s not tasty–it most certainly is!

INGREDIENTS:
2 C macadamia nuts (I used unsalted), soaked for 24 hours in water
1 cap veggie Probiotic
1/2 C water
2-3 Tbs lemon juice
2 Tbs olive oil
1 tsp, or to taste, salt
1-2 Tbs agave
2-3 Tbs fresh tarragon, chopped

DIRECTIONS:
After soaking the nuts, drain and transfer to a food processor along with 1/2 a cup of fresh water and the contents of the probiotic capsule. Blend until smooth (you will probably need to periodically scrape the sides).

Wrap in a cotton napkin or a few layers of cheese cloth and squeeze out as much liquid as possible.

Keep wrapped in the cloth and place into a bowl. Do not seal the bowl.

Let it sit for 2 days on the counter and ferment. Unwrap . . .

. . . and transfer to a bowl. Using a fork, blend in the lemon juice, salt, and oil. Taste and adjust seasonings/flavorings if need be. Wrap the cheese in plastic wrap, shaping into a log.

Refrigerate for several hours to overnight to allow the flavors to meet and mingle. The longer you let it percolate the better! Spread the chopped tarragon on a cutting board and roll the log over it. Drizzle with agave and serve with crackers. This would also be excellent crumbled over a salad. Delicious and worth the long process! Enjoy!

Macadamia Nut Cheese

I was immediately smitten when I saw this recipe for macadamia nut "goat cheese" over at The Holy Kale. I haven't met many nut cheeses I didn't like, and this one looked too delicious not to try. I followed the recipe as it was written, but when I tasted it, I found into be incredibly bland. After all, there wasn't any seasonings besides the tarragon it was rolled in. . . I took matters into my own hands because I sure the heck wasn't going to waste the $7 I spent on two cups of macadamia nuts! A little salt, lemon juice, olive oil, and agave saved the day . . . and the cheese! Other than the texture, I don't think this resembles goat cheese, but that doesn't mean it's not tasty--it most certainly is!

Author: Epicurean Vegan

Ingredients

2 C macadamia nuts (I used unsalted), soaked for 24 hours in water
1 cap veggie Probiotic
½ C water
2-3 Tbs lemon juice
2 Tbs olive oil
1 tsp, or to taste, salt
1-2 Tbs agave
2-3 Tbs fresh tarragon, chopped

Directions

After soaking the nuts, drain and transfer to a food processor along with ½ a cup of fresh water and the contents of the probiotic capsule. Blend until smooth (you will probably need to periodically scrape the sides).
Wrap in a cotton napkin or a few layers of cheese cloth and squeeze out as much liquid as possible.
Keep wrapped in the cloth and place into a bowl. Do not seal the bowl.
Let it sit for 2 days on the counter and ferment. Unwrap and transfer to a bowl. Using a fork, blend in the lemon juice, salt, and oil. Taste and adjust seasonings/flavorings if need be. Wrap the cheese in plastic wrap, shaping into a log.
Refrigerate for several hours to overnight to allow the flavors to meet and mingle. The longer you let it percolate the better! Spread the chopped tarragon on a cutting board and roll the log over it. Drizzle with agave and serve with crackers. This would also be excellent crumbled over a salad. Delicious and worth the long process! Enjoy!

Vegan Herbed Cream Cheese

January 20, 2013 by epicureanvegan

I think non vegans would find it pretty hard to know this is nondairy. (And when is it not fun to fool omnivores)? This is a Tofutti cream cheese-based dip/spread, but you could easily reverse the ratio of cream cheese and sour cream in this recipe and make it a sour cream-based one. It works great as a dip, dolloped on a baked potato, cracker spread, bagel topper, or sandwich condiment. It was ideal for veggie wraps . . .

INGREDIENTS:
12-oz container of Tofutti cream cheese
1/4 C Tofutti sour cream
1/2 tsp dried oregano
1/2 tsp dried parsley
1/2 tsp dried basil
1 tsp garlic powder
1 Tbs dried minced onion
1 tsp salt
2 large green onion, sliced
1 Tbs lemon juice

DIRECTIONS:
Combine all of the ingredients in a food processor and blend until smooth. Store in an airtight container and keep chilled until using. Enjoy!

Zucchini, Tomato & Ricotta Tart

January 12, 2013 by epicureanvegan

This was so good and so easy to make! Yes, I know, puff pastry—even though it’s vegan—isn’t the healthiest of foods, but once in a while, it’s okay. In fact, it’s downright fun to come up with recipes using it. This is the perfect time to break out the mandolin slicer (if you’re brave enough). I’m still too freaked out to use it after my mishap with it. Anyway, I used my go-to ricotta cheese recipe which makes more than what you need for this, but the rest will freeze well or keep in the fridge for 3-4 days. It’s great mixed in some cooked pasta with veggies, or small batch of a stuffed shells. You can also just halve the recipe if you’d like. This dish works as a main meal, or cut into small squares, is ideal as an appetizer. Check out these other tart recipes: Savory Vegetable Tart and Savory Asparagus Tart.

INGREDIENTS:
1 puff pastry sheet, thawed
1 medium zucchini, sliced thin
2 tomatoes, sliced thin
Olive oil
Salt and pepper
Ricotta:
14-oz tub of extra firm tofu, drained and pressed
1 tsp basil (sometimes I use fresh basil–about a cup)
1 tsp rosemary (Again, you can use 1 Tbs of freshly chopped rosemary)
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
2 Tbs lemon juice
1/3 C nutritional yeast
Optional: 1/4 to 1/3 cup of vegan mozzarella, shredded

DIRECTIONS:
Preheat the oven to 350. On a floured surface, roll out the puff pastry to fit an 11″x17″ cookie sheet. It’s ok if the edges go over the side—just tuck them in. Stick with a fork in several places.

Bake for 7-10 minutes (check it to make sure it’s not browning). You want it just toasted:

To make the ricotta, combine all of the ingredients (except the cheese, if using) in a food processor. Transfer to a bowl, then stir in the cheese.

Spread about a cup or so of the ricotta onto the puff pastry. You can use as little or as much as you’d like. Top with the tomato slices. I got about 9 slices, so I spaced them evenly on top.

Next, layer on the zucchinis. Drizzle with olive oil and season with salt and pepper.

Bake for 20-25 minutes, or until the edges of the crust brown the zucchinis are tender.

Transfer to a large cutting board, then cut and enjoy!

Zucchini, Tomato & Ricotta Tart

Prep time

20 mins

Cook time

25 mins

Total time

45 mins

This was so good and so easy to make! Yes, I know, puff pastry---even though it's vegan---isn't the healthiest of foods, but once in a while, it's okay. In fact, it's downright fun to come up with recipes using it. This is the perfect time to break out the mandolin slicer (if you're brave enough). I'm still too freaked out to use it after my mishap with it. Anyway, I used my go-to ricotta cheese recipe which makes more than what you need for this, but the rest will freeze well or keep in the fridge for 3-4 days. It's great mixed in some cooked pasta with veggies, or small batch of a stuffed shells. You can also just halve the recipe if you'd like. This dish works as a main meal, or cut into small squares, is ideal as an appetizer. Check out these other tart recipes: Savory Vegetable Tart and Savory Asparagus Tart.

Author: Epicurean Vegan

Serves: 6

Ingredients

1 puff pastry sheet, thawed
1 medium zucchini, sliced thin
2 tomatoes, sliced thin
Olive oil
Salt and pepper
Ricotta:
14-oz tub of extra firm tofu, drained and pressed
1 tsp basil (sometimes I use fresh basil--about a cup)
1 tsp rosemary (Again, you can use 1 Tbs of freshly chopped rosemary)
1 tsp garlic powder
1 tsp salt
¼ tsp black pepper
2 Tbs lemon juice
⅓ C nutritional yeast
Optional: ¼ to ⅓ cup of vegan mozzarella, shredded

Directions

Preheat the oven to 350.
On a floured surface, roll out the puff pastry to fit an 11"x17" cookie sheet. It's okay if the edges go over the side---just tuck them in. Stick with a fork in several places.
Bake for 7-10 minutes (check it to make sure it's not browning). You want it just toasted.
To make the ricotta, combine all of the ingredients (except the cheese, if using) in a food processor. Transfer to a bowl, then stir in the cheese.
Spread about a cup or so of the ricotta onto the puff pastry. You can use as little or as much as you'd like. Top with the tomato slices. I got about 9 slices, so I spaced them evenly on top.
Next, layer on the zucchinis. Drizzle with olive oil and season with salt and pepper.
Bake for 20-25 minutes, or until the edges of the crust brown the zucchinis are tender.
Transfer to a large cutting board, then cut and enjoy!

Spicy Empanadas

January 1, 2013 by epicureanvegan

Happy New Year!

We spent our New Year’s Eve with friends and I brought these empanadas. I’ve made similar ones before and I noticed that I had written 5-6 jalapenos for that recipe. Those must have been some pretty mild peppers, because I used one in this recipe and they were plenty zippy! I changed these up a little and they turned out great. I think adding a chipotle-flavored Field Roast sausage link would also be great for the filling. I’m going to have to figure out how to keep them from opening up during the baking process, but it didn’t seem to make a difference in taste—they were gone in minutes!

INGREDIENTS:
Dough:
3 C flour + some for kneading
3 tsp Ener-G Egg Replacer + 4 Tbs water
12 Tbs Earth Balance (1-1/2 sticks)
1/2 tsp salt
1 Tbs white vinegar
1/3 to 1/2 C water
Filling:
8-oz non-dairy cream cheese
2 Tbs lime juice
1 Tbs almond milk + some for brushing
1 tsp shallot salt
1/2 tsp garlic powder
1 C fresh cilantro, chopped
1/2 C vegan pepper jack, shredded
1 tsp cumin
1 jalapeno, chopped fine
1/3 C red bell pepper, chopped small
1/2 medium yellow onion, chopped small
1 clove garlic, crushed
1 Tbs olive oil

DIRECTIONS:
To make the dough, combine the egg replacer with the water and process until foamy.

Add the flour, Earth Balance, salt, vinegar, and water. Process until well combine.

Transfer to a lightly floured surface and knead for about 3 minutes. Wrap with plastic wrap and chill for 30 minutes. Meanwhile, heat the olive oil and garlic in a medium skillet. Add the onions, jalapeno, and bell pepper. Season with cumin and saute 5-7 minutes, then remove from the heat.

Using a mixer, combine the cream cheese, lime juice, almond milk, shallot salt, and garlic powder. Stir in the cilantro, cheese, and pepper mixture.

Preheat oven to 400. Roll out the dough and using a disk, bowl or cup, cut out 4″ circles.

Place about a tablespoon of the filling in the middle of dough circle. Fold over and you can either use a fork to seal the edges closed, or a pastry wheel cutter, then place onto a large baking sheet.

Bake for 15 minutes, then brush the tops with almond milk. Bake another 5-7 minutes, or until the tops brown. Enjoy!

(Makes around 28)

Spicy Empanadas

Author: Epicurean Vegan

Ingredients

Dough:
3 C flour + some for kneading
3 tsp Ener-G Egg Replacer + 4 Tbs water
12 Tbs Earth Balance (1-1/2 sticks)
½ tsp salt
1 Tbs white vinegar
⅓ to ½ C water
Filling:
8-oz non-dairy cream cheese
2 Tbs lime juice
1 Tbs almond milk + some for brushing
1 tsp shallot salt
½ tsp garlic powder
1 C fresh cilantro, chopped
½ C vegan pepper jack, shredded
1 tsp cumin
1 jalapeno, chopped fine
⅓ C red bell pepper, chopped small
½ medium yellow onion, chopped small
1 clove garlic, crushed
1 Tbs olive oil

Directions

To make the dough, combine the egg replacer with the water and process until foamy.
Add the flour, Earth Balance, salt, vinegar, and water. Process until well combine.
Transfer to a lightly floured surface and knead for about 3 minutes. Wrap with plastic wrap and chill for 30 minutes.
Meanwhile, heat the olive oil and garlic in a medium skillet. Add the onions, jalapeno, and bell pepper. Season with cumin and saute 5-7 minutes, then remove from the heat.
Using a mixer, combine the cream cheese, lime juice, almond milk, shallot salt, and garlic powder. Stir in the cilantro, cheese, and pepper mixture.
Preheat oven to 400.
Roll out the dough and using a disk, bowl or cup, cut out 4" circles.
Place about a tablespoon of the filling in the middle of dough circle. Fold over and you can either use a fork to seal the edges closed, or a pastry wheel cutter, then place onto a large baking sheet.
Bake for 15 minutes, then brush the tops with almond milk.
Bake another 5-7 minutes, or until the tops brown. Enjoy!
Makes around 28.

Cashew-Truffle Hummus

November 1, 2012 by epicureanvegan

This was probably one of the best cashew spreads ever. The original recipe, called Rich and Creamy Cashew Cheese, is from Vegetarian Times, but when I tasted it, it was incredibly bland, so I decided to up the ante and add some of my favorite ingredients. After I messed with it, I found that it ought to be more appropriately called hummus, not to mention, my new favorite hummus. It’s hard to go wrong with miso and truffle oil!

INGREDIENTS:
2 C raw & unsalted cashews, soaked for 24 hours
2 Tbs nutritional yeast
1 Tbs lemon juice
2 tsp white balsamic vinegar (I used regular and added another tsp)
1/4 tsp onion powder
1/8 tsp garlic powder
1-1/2 Tbs truffle oil (my addition)
2 Tbs white or yellow miso

DIRECTIONS:
Drain and rinse the soaked cashews. Using a food processor, process for a minute.

Add a 1/2 cup of water and remaining ingredients. Process for 3-5 minutes or until smooth. Cover and refrigerate for about 12 hours or overnight. Enjoy with pita chips, crackers, or on a sandwich.

Cashew-Truffle Hummus

Author: Epicurean Vegan

Ingredients

2 C raw & unsalted cashews, soaked for 24 hours
2 Tbs nutritional yeast
1 Tbs lemon juice
2 tsp white balsamic vinegar (I used regular and added another tsp)
¼ tsp onion powder
⅛ tsp garlic powder
1-1/2 Tbs truffle oil (my addition)
2 Tbs white or yellow miso

Directions

Drain and rinse the soaked cashews. Using a food processor, process for a minute.
Add a ½ cup of water and remaining ingredients. Process for 3-5 minutes or until smooth.
Cover and refrigerate for about 12 hours or overnight.
Enjoy with pita chips, crackers, or on a sandwich.

Halloween Fun

November 1, 2012 by epicureanvegan

Another Halloween come and gone . . . with lots of delicious food and drink and wonderful friends. This is just one of many hysterical pictures!

The Menu

Guacamole, Black Rice Salad, Almond cheeze (herb and plain), pumpkin hummus, Party Cheese Ball, Spinach Dip, Pesto Potato Soup, Cashew-Truffle Hummus and cupcakes!

I hope you had a safe and fabulous Halloween!

Grilled & Stuffed Avocados

August 17, 2012 by epicureanvegan

There’s a Mexican restaurant here that makes a stuffed and grilled avocado, but they use shrimp and cheese. I wanted to make our own version. We’re lucky around here to find large avocados for a dollar a piece, so when they were on sale, I grabbed several. Our grill hadn’t seen us for a while—in fact, this is the first time we’ve used it this summer. And August is almost over! Anyway, we made the most of it by grilling veggies, too.

I used this great seasoning from Urban Accents: Teriyaki Grill Kabob Kit, soy, pineapple & sesame.

It was really delicious and an easy way to season vegetables for the grill. Just add some oil and mix it with the veggies. We didn’t use the provided skewers, however, and opted for the grill basket. I separated the mushrooms from the rest of the veggies since they cook fast. I recommend marinating the vegetables for a couple of hours. Over medium heat, grill the veggies for about 30 minutes; stirring often. Add the mushrooms to the grill basket with about 5 minutes of cooking time left.

Now…for the Amazing Avocados . . .

INGREDIENTS:
3 large avocados, pitted and peeled
3 small tomatoes, diced small
1/2 C red onion, diced small
1/2 C fresh cilantro, chopped
1 Tbs red wine vinegar
1/2 tsp lime juice
1 tsp oregano
1/4 tsp salt
1/8 tsp black pepper
Olive oil
Salt and pepper, to taste
Optional: vegan shredded cheese

DIRECTIONS:
To make the filling, combine all of the ingredients in a medium bowl and set aside. I suggest making the stuffing ahead of time and let it get to room temperature.

Brush olive oil on both sides of the avocados. Season with salt and pepper on the rounded side.

Set the grill heat to low. Using a spatula or tongs, place the avocados on the grill rounded-side down. Season the flat side with salt and pepper. You may have to tilt each side of the avocado to get the rounded edges cooked a bit.

Cook four minutes on each side.

Now . . . you could mix in some Daiya cheese into the filling, heat the broiler in your oven up, fill up the avocados, and broil for a minute. (or top with Daiya and broil) Otherwise, just fill each avocado with tomato filling and enjoy!

Grilled & Stuffed Avocados

Author: Epicurean Vegan

Ingredients

3 large avocados, pitted and peeled
3 small tomatoes, diced small
½ C red onion, diced small
½ C fresh cilantro, chopped
1 Tbs red wine vinegar
½ tsp lime juice
1 tsp oregano
¼ tsp salt
⅛ tsp black pepper
Olive oil
Salt and pepper, to taste
Optional: vegan shredded cheese

Directions

To make the filling, combine all of the ingredients in a medium bowl and set aside. I suggest making the stuffing ahead of time and let it get to room temperature.
Brush olive oil on both sides of the avocados. Season with salt and pepper on the rounded side.
Set the grill heat to low. Using a spatula or tongs, place the avocados on the grill rounded-side down. Season the flat side with salt and pepper. You may have to tilt each side of the avocado to get the rounded edges cooked a bit.
Cook four minutes on each side.
Now . . . you could mix in some Daiya cheese into the filling, heat the broiler in your oven up, fill up the avocados, and broil for a minute. (or top with Daiya and broil) Otherwise, just fill each avocado with tomato filling and enjoy!

Cherry Tomato Tarts

August 16, 2012 by epicureanvegan

Don’t you love summer tomatoes? This is the first year we’ve had a garden. For Mother’s Day this year, The Hubby built me three large raised beds and they are overflowing with a bounty of tomatoes, lettuce, and peas. Several days a week, we’re needing to pick more ripened tomatoes.

So, what to do with all of them? (Besides snack on them, of course)? Make some fresh tarts! I had some leftover puff pastry in the freezer, so I used that. Otherwise, you can make a quick dough yourself. Check out this easy recipe. And thank goodness for fresh herbs…the piece de resistance!

INGREDIENTS:
1 puff pastry dough sheet
2 C cherry tomatoes, halved
2-3 Tbs fresh rosemary, chopped
1 C fresh basil, cut into strips
Olive oil
Optional: vegan cheese shreds

DIRECTIONS:
Thaw the puff pastry dough per package instructions. Preheat the oven to 400. On a flowered surface, roll the dough out to about 11×7. I used the bottom of a tart pan to cut out 4″ circles. I had some dough left, so I made some very ghetto-looking ones with the rest.

This would also work if you wanted to make a full-pan tart, like this asparagus one. Using a fork, aerate the dough and bake for 3-5 minutes. If using, sprinkle a little Daiya cheese on the tarts, then layer on some basil and tomatoes. Sprinkle with rosemary.

Bake for 8-10 minutes, then drizzle some olive oil on the tarts. Bake another 5 minutes, or until they begin to brown around the edges.

Enjoy!

Cherry Tomato Tarts

Author: Epicurean Vegan

Ingredients

1 puff pastry dough sheet
2 C cherry tomatoes, halved
2-3 Tbs fresh rosemary, chopped
1 C fresh basil, cut into strips
Olive oil
Optional: vegan cheese shreds

Directions

Thaw the puff pastry dough per package instructions. Preheat the oven to 400. On a flowered surface, roll the dough out to about 11x7. I used the bottom of a tart pan to cut out 4" circles. I had some dough left, so I made some very ghetto-looking ones with the rest.
This would also work if you wanted to make a full-pan tart, like this asparagus one. Using a fork, aerate the dough and bake for 3-5 minutes. If using, sprinkle a little Daiya cheese on the tarts, then layer on some basil and tomatoes. Sprinkle with rosemary.
Bake for 8-10 minutes, then drizzle some olive oil on the tarts. Bake another 5 minutes, or until they begin to brown around the edges. Enjoy!

Vegan Pigs in a Blanket

June 20, 2012 by epicureanvegan

I can’t say I recall having pigs in a blanket much when I was a kid, although I’m sure many of you grew up on snacking on these. Even vegan, they’re probably not the healthiest, but that’s ok–there’s nothing wrong with some Pillbury Crescent Rolls once in a great while. The Seventh-Grader really wanted to try these, so after a tiny bit of prep, we had a quick snack. I added a little Daiya cheese to one, just to see how it tasted and it was pretty darn good!

INGREDIENTS:
1 pkg Pillbury Crescent Rolls (8)
4 Smart Dogs (or other veggie dog of your choice), cut in half
Daiya cheese, optional

Preheat oven to 350. Unroll the dough and separate each piece. Roll up one of the dogs, starting at the wide end.

Mine with cheese…

Bake for 11-12 minutes, or until golden brown.

These are great served with ketchup, horseradish, mustard…you name it. Enjoy!

Vegan Baked Jalapeno Poppers

Macadamia Nut Cheese

Vegan Herbed Cream Cheese

Zucchini, Tomato & Ricotta Tart

Spicy Empanadas

Happy New Year!

Cashew-Truffle Hummus

Halloween Fun

The Menu

Grilled & Stuffed Avocados

Cherry Tomato Tarts

Vegan Pigs in a Blanket

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