"Vegan Life Colorado" Our MeetUp Message Board Recipes! Plant-based/Vegan › Recipes from March 2013 Potluck

Recipes from March 2013 Potluck

Ann S.
vegann
Morrison, CO
Post #: 582
Crispy Treats
from Ann Swissdorf

1 1/2 cup natural peanut butter, cashew butter, or almond butter (the more firm the
better)
1 cup brown rice syrup
1/2 cup Agave nectar (or for less sweet, more googey treats, omit
Agave nectar and increase brown rice syrup to 1½ cups)
1 1/2 tsp. Vanilla extract or 1/4 heaping tsp. vanilla powder
6 cups EnviroKids Koala Crisp Cereal (my favorite), or Gorilla Munch Cereal, or Erewhon Crispy Brown Rice cereal
Barbara’s Crispy organic Brown Rice Cereal
1 bag Enjoy Life Chocolate chips or Tropical Source Simi Sweet or
other nondairy Chocolate chips
3/4 cup shredded, unsweetened organic coconut (OPTIONAL)
Earth Balance Margarine or Oil spray

Coat the bottom and half way up the sides of a 9 X 13 cake pan with Earth Balance Margarine or oil spray. Set aside. In a microwave, warm nut butter, rice syrup and agave nectar for 20 seconds until easy to mix (or warm in a sauce pan, stirring constantly until slightly warmed and well blended). Pour mixture into a large,warmed mixing bowl, add vanilla and mix well (warm bowl by sticking in a hot oven for a few minutes, or run under hot water and dry well). Add crispy brown rice cereal, chocolate chips and coconut, in that order so the chips don’t melt, and mix quickly and well with a large wooden spoon until all cereal is coated. While mixture is still warm, and with Earth Balance or oil spray on your clean fingers, gently but firmly press mixture into the prepared 9 x 13 pan. Cover and chill in refrigerator or freezer about 10 - 20 minutes set. Cut into 1 ½ inch squares. Return to refrigerator for about 1 hour. Remove from pan and store in a plastic or other airtight container. Do not store in refrigerator or they will be too hard to eat. Also may be rolled into small balls, place on a plate, cover and cool to room temp.
Laura L.
user 71554592
Littleton, CO
Post #: 1
Chickpea Salad (Imitates Egg or Tuna Salad)
2 cups chickpeas (1 can)
11/2 TSP sage
1 TBSP parsley
1 TSP cumin
3-4 TBSP Veganaise
1 TBSP yellow mustard
1 TBSP sweet relish
1 TSP soy sauce
About half an onion (diced)
Cerery (diced)
Salt and Pepper to taste

Throw the cooked chickpeas in a food processor and pulse the button a couple of times to chop the chickpeas (you want a crumbly texture, not too small). Mix chickpeas and other ingredients in a bowl. Feel free to add more or less of any of the ingredients to acheive the flavor that you want.
Bonnie Griffin K.
BonnieGK
Lakewood, CO
Post #: 2
Thank you for the Chickpea Salad! I was amazed at how good it tasted and how close it tasted like Egg salad.
Bonnie Griffin K.
BonnieGK
Lakewood, CO
Post #: 3
Turkish Hummus

1 15 oz. can garbanzo or cannelli beans
1-2 cloves fresh garlic
2 tbs. olive oil
3 tbs. tahini sauce (sesame paste)
2 tbs. lemon juice
2 tsp. Turkish seasoning (available at Penzey's)
1 tsp. smoked Spanish paprika (available at Penzey's)
1/2 tsp. salt

Drain the liquid from the beans into a small bowl and set aside. In a blender, mix together the beans, 5 tbs. of the reserved liquid from the beans and the remaining ingredients. Blend for 1-2 minutes until a smooth paste forms. Cover and refrigerate for 1 hour.

Prep time: 10 minutes Cooking time: none Yield: 1 1/2 cups dip
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