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Recipe Redux: Crescent Pizza Rolls

22 Jan

This month’s theme for the Recipe Redux: Pizza Party… my favorite kind of party :D

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Crescent Pizza Rolls

Makes 8 Pizza Rolls

1 package crescent rolls

1/2 cup your favorite tomato or pizza sauce, plus extra as needed

1/2 cup your favorite flavor Daiya cheese

Directions:

Open the crescent rolls and break them apart.  Spoon about 1 tablespoon of sauce onto the large end of the crescent dough, top with cheese, then gently roll towards the point of the crescent dough.

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Bake in a 375 degree preheated oven on a parchment lined baking sheet for 12-13 minutes, or until lightly browned.  Enjoy warm (:

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Recipe Redux: Ranch Seasoning Mix

21 Nov


recipe redux

It’s time for a Recipe Redux post (: This month’s theme, “Adding Merriment to Mixes,” made me very excited!!  I first wanted to make some form of jarred baked good (like chocolate chip cookie mix), but then I stumbled upon a recipe I just needed to try: ranch dressing!!  I plan to bring the powdered form to my family’s house for the holidays to make a quick and delicious veggie dip!!

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Powdered Ranch Dressing

Yields about 1/3 cup

2 tablespoons dried parsley

1 – 1 1/2 teaspoons dried dill

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons granulated onion

1 teaspoon fresh ground black pepper

1 teaspoon sea salt

Directions:

Stir all ingredients together.  Store in an airtight container up to three months.

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Ranch Dressing:

1/3 cup unsweetened original almond milk

1 teaspoon apple cider vinegar

1/3 cup Vegenaise

1 tablespoon ranch seasoning

Directions:

Combine all ingredients in a container with a tight fitting lid or bowl/cup.  Shake or stir vigorously until well combined.  Keep refrigerated until using; use within 3-4 days.

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Ranch Dip:

1 container dairy free sour cream

1 tablespoon ranch seasoning

Directions:

Stir ingredients together in a small bowl (or the sour cream container for easy transport) and refrigerate at least 30 minutes before serving.  Keep refrigerated until serving; use within 3-4 days.

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What I Ate Wednesday & Scallion Quinoa Cakes

20 Nov

Well, today I woke up to an amazing surprise: Vegan Cuts snack box delivery!!!  For those of you who haven’t heard of Vegan Cuts, they are a monthly subscription service delivering wonderful vegan treats to your door (they also have a beauty box).  Go subscribe today!!

What I ate Wednesday:

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Breakfast today was a wonderful tofu and kale scramble

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Then of course I had to snack on some treats from the Vegan Cuts snack box

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I also ate some black pepper Snapea Crisps and they were AMAZING, but sorry no pic (:

Lunch was a bowl of quinoa with kale and homemade ranch dressing

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Some more treats from the Vegan Cuts box: Michy’s cookie (Pumpkin Eater)… Yup couldn’t wait to eat it before I took a photo

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Dinner was more quinoa: Scallion Quinoa Cakes!!

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To finish the night off, dessert was an awesome cream soda float!!

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Scallion Quinoa Cakes

Makes 8-12 cakes, depending on size

1 cup cooked quinoa

1/2 cup chopped green onions/scallions

1 tablespoon homemade ranch seasoning

1 tablespoon nutritional yeast

1 tablespoon unsweetened original almond milk

1 teaspoon apple cider vinegar

1/4 cup all-purpose flour

Oil, as needed for frying

Directions:

In a medium mixing bowl combine the quinoa, green onions, seasoning, and nutritional yeast.  Make sure all the ingredients are incorporated and spread evenly.

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Add the remaining ingredients and stir well.  Scoop the batter out to your preferred size (1-2 tablespoon scoop) and flatten into a disk.  Meanwhile, heat a nonstick frying pan and about a tablespoon of oil over medium-low heat.  Fry the quinoa cakes, no more than 4 at a time, for 2-3 minutes on each side, or until golden brown and crisp.  Serve and enjoy immediately.

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