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In this episode we bring you delicious spicy and sweet vegan chili.
Recipe:
2 cans crushed tomato
1 can chick peas
2 cans pinto beans
1 big can kidney beans
1 cup cashews
1 diced onion
2-3 tbsp olive oil
1 cup brown sugar
1/4 cup molasses
3 tbsp chili powder
2 tbsp dried garlic
3 chipolte peppers
salt & pepper ( to your liking )

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Vegan twice baked sweet potatoes are delicious and zombie-free!

Sweet potatoes: (Bake in over on 450 for 45 mins)

Scoop insides of potatoes into bowl and add

2 TBsp Vegan Earth Balance Butter

1 TBsp Vegan Sour Supreme sour cream

Small handful Daiya cheese

1/4-1/2 cup soymilk (depending on consistency(

4 TBsp Vegan parmesan cheese http://bit.ly/e0NO6A

1/2 Tsp sage

1/2 Tsp onion powder

Salt & Pepper

Mix well and scoop into potato shells.

Sprinkle with Daiya cheese and Crumbled up Smart Bacon.

Bake for 20 mins more.

Enjoy!

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PUMPKIN ROLL!

1 cup sugar
2/3 cup pumpkin
3/4 cup flour
1 tsp baking powder
1 tsp lemon juice
egg replacer (4 1/2 tsp mixed with 3 tsp water)
1 tsp cinnamon
pinch of nutmeg
Cream Cheese Filling:
1 package Tofutti Cream Cheese
1/4 cup vegan Earth Balance
1 cup powdered sugar
1/4 tsp vanilla