After School Snack

These rice crispy treats will get all the kids talking in the lunch room! This recipe is vegan friendly and with a twist of peanut butter goodness. Very simple recipe that only takes 20 min! Get your kids on this yummy healthy treat now.

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Ingredients:

  • ¼ cup coconut oil
  • ¼ cup peanut butter
  • 1 ½ tablespoon brown rice syrup
  • pinch salt
  • 3 tablespoons dark chocolate chip
  • 2 cups brown rice crisps

 

Instructions

 

  1. Line a 9×9 pan with parchment paper.
  2. Next, melt ¼ cup of coconut oil and ¼ cup of peanut butter. Pour into a bowl. Add in brown rice syrup and salt. Mix.
  3. Add in 2 cups of brown rice crisps and mix until everything is fully and equally coated. Pour into pan.
  4. Using a spatula, spread mixture evenly onto pan, then press into pan so the bars are compacted.
  5. Place into freezer for about 2 hours. Then using a sharp knife, slice into squares.
  6. Optional (and necessary) dark chocolate drizzle: melt 3 tablespoons of dark chocolate chips and transfer into a plastic sandwich bag. Cut the tip off and drizzle on chocolate. Place back into the freeze for about 10 minutes. Ready to eat or bag up for school!

Recipe taken from: Fitfoodiefinds.com

 

Vegan Hot Dog Recipe for 4th of July

Summer Recipe: Vegan Hotdogs

You’ve probably noticed from sweating as soon as you open your front door that summer is nearly here. And being Miami natives we know that the summer heat is no joke. First it’s July , the month in which it rains everyday, and then comes August, the hot, hot, hot month that just won’t quit it.

During those hot months though it’s always nice to go outside, get the grill going, and take a dip in the pool. Being Vegan and all, regular meat-filled BBQ foods cannot be consumed by us so we searched the web for a meatless alternative to the classic hotdog.
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Makes: About 8
• 9 ounces firm tofu
• 2 tablespoons soy sauce
• 5 tablespoons almond meal
• 3 tablespoons vegetable oil
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon smoked paprika or several generous dashes liquid smoke
• 1 1/2 teaspoons granulated sugar
• 1 teaspoon salt
• 3/4 teaspoon ground black pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground mustard
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cardamom
• 1 teaspoon cumin
• 1 1/8 cup vital wheat gluten
• 1 teaspoon cornstarch

Crumble tofu into the bowl of a food processor.
In a liquid measuring cup, measure the 2 tablespoons soy sauce and add enough water to get to the 100mL line. Add to food processor.
Add almond meal, oil, onion, garlic, paprika/liquid smoke, sugar, salt, pepper, coriander, mustard, nutmeg, cardamom, and cumin to the processor and pulse until smooth, about two minutes. Pour into a large mixing bowl.
Add vital wheat gluten and cornstarch to the mixture and stir to combine. Knead gently – the mixture will be soft but you’ll see strands of gluten forming.
Divide the dough into eight equal pieces. Roll each into a rough hot dog shape (doesn’t have to be perfect). Wrap each dog in parchment paper and then aluminum foil. Twist ends of the foil shut.
In a large pot with a steamer insert or basket, bring enough water to just under the steamer to a boil. Arrange your hot dogs in the steamer – close together is fine, and it’s okay if they’re touching.
Cover and steam for 45 minutes. Turn off heat and let cool in the pot, uncovered.
To cook, unwrap hot dogs and simmer in water for five minutes, or fry in a frying pan, or throw ‘em on the grill until hot and pretty with grill marks!
Serve on buns with ketchup, mustard, relish, diced onions, or your favorite hot dog topping.