Hummus Sandwich-School Lunch Box Idea

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This sandwich would go perfectly in a school lunch box with carrots sticks, soy yogurt and fresh fruit. 

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I had some Nature Own's wheat Sandwich Rounds in the freezer for eggplant dip but figured putting together hummus would be just as filling and less time consuming.

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Spread the hummus on toasted bread with lettuce, tomato, or any other topping you wish.

If you try this recipe, let me know what you think. :-)

Hummus

by Brown Vegan

Prep Time: 10

Keywords: vegan chickpeas

Ingredients (serves 4)

  • (2) 15 oz can chickpeas, drained
  • 1/4 cup olive oil
  • 2 teaspoons lemon juice
  • 1 tablespoon sesame tahini (sesame paste)
  • 1 garlic clove, chopped OR 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1/4 cup water
  • Paprika, to garnish

Instructions

Put all ingredients (except paprika) in a blender or food processor and blend together until smooth. Make sure to scrape down the ingredients on the side of the blender/food processor container. If necessary, add in 1/2 teaspoon at a time of olive oil to make the hummus smooth.

Transfer to a serving dish and sprinkle on paprika.

Serve on Nature Own's Sandwich Rounds, crackers, or with fresh vegetables.

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Song playing while I prepped the hummus....

Gerald & Eddie Levert-Baby Hold on to Me

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Peanut Butter Chocolate Chip Ice Cream

Our favorite homemade ice cream requires an ice cream machine,  and sometimes I’m just not in the mood to take that additional step.  A few weeks ago, I came across Cupcakes and Kale’s recipe and it doesn’t require breaking open a young Thai coconut or pulling out an ice cream machine. Score!

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I doubled the number of bananas in her recipe and used vanilla extract (vanilla bean is delish too) for more flavor.  Out of the five of us, four enjoy this recipe.  Alvin (AKA “my picky eater”) doesn’t like banana as the main ingredient in any recipe, so he wasn’t feeling it.

Tips:

*Be sure to chop your bananas before freezing to make processing them easier.

*If you forget to chop the bananas add a tsp at a time of non-dairy milk to help get the bananas smooth.

This delicious soft-serve ice cream is ready within 10 minutes and serves 4 people.

Watch me make this easy recipe below.

Cupcakes & Kale’s full recipe

If you try this recipe, let me know what you think.

Peanut Butter Chocolate Chip Ice Cream Recipe

by Adapted from Cupcakes and Kale blog

Ingredients

  • 4 frozen bananas, chopped in small circles before freezing
  • 3 tbsp Peanut butter
  • 1 tsp Vanilla extract or 1 vanilla bean, scraped
  • 2-3 tsp of non-dairy milk, as needed
  • Vegan chocolate chips, as many as you want
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Veganize it! Rice Krispies Treats

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This is an example of a recipe that is easily made vegan with a couple of changes.  I couldn't believe how similar the taste was to homemade Rice Krispies treat from when I was a kid.  All three of my kids gave it a thumbs up!

Some tips:

The marshmallows will take longer to melt down in comparison to conventional ones.

This treat is best enjoyed immediately because the squares will harden up after a few hours.

I used Dandies vegan marshmallows and you can order them online or pick them up at a health food store.

If you try this recipe, let me know what you think!

Did you make Rice Krispies Treats as a child? Let's discuss in the comments.

Vegan Rice Krispies Treats

by Brown Vegan

Cook Time: 10

Keywords: snack dessert

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Ingredients (10 square bars)

  • 2 tbsp vegan margarine
  • 2 ½ cups vegan marshmallows
  • 3 ½ cups Rice Krispies cereal

Instructions

Melt margarine in a medium pot. Add in marshmallows and cook for 5 minutes on medium heat, stirring frequently. Turn off heat and mix in cereal. Transfer to a square or rectangle shaped dish and press down with a rubber spatula.

Cut into squares. Eat immediately or store in an airtight container for up to 2 days.

Song playing while cooking....

Wrecks N Effect - Rump Shaker Radio Edit

 Theo asked if the song was made by Chris Brown. lol #thesekids

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Got 5 Minutes? No-Bake Donut Holes

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This is one of our favorite recipes!  I can quickly throw these together for the boys to snack on in the afternoon or as dessert after dinner. 

Recipe adapted from Ani Phyo's book, Ani's Raw Food Kitchen

Ani Phyo uses 2 cups of pineapple and dates but 1 cup of each is plenty in my experience. 

Watch me make the donuts in this video below....

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Donut Holes No bake/fry (raw vegan)

by Brown Vegan

Prep Time: 5

Keywords: vegan

Ingredients

  • 1 ¾ raw almonds
  • ½ teaspoon sea salt
  • 1 vanilla bean, scraped or 1 teaspoon vanilla extract
  • 1 cup dried pineapple, chopped (it's ok to skip this step if you don't have dried pineapple)
  • 1 cup Medjool dates (or any other dates available)
  • 1/3 cup plus ¼ shredded coconut

Instructions

In food processor, place almonds, salt, and vanilla. Process into a fine powder. Slowly add chopped pineapple and dates mixing well. Place in a large bowl. Mix in 1/3 cup shredded coconut.

To serve, use your hands or an ice cream scooper to form donut holes. Roll holes in ¼ cup shredded coconut.

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