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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


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


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.


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



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!!


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


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


Ranch Dressing:

1/3 cup unsweetened original almond milk

1 teaspoon apple cider vinegar

1/3 cup Vegenaise

1 tablespoon ranch seasoning


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.


Ranch Dip:

1 container dairy free sour cream

1 tablespoon ranch seasoning


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.


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:


Breakfast today was a wonderful tofu and kale scramble


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


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


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


Dinner was more quinoa: Scallion Quinoa Cakes!!


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


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


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


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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