• How to Make Healthy Vegan Rice Krispie Treats

    Rice Krispie Treats.  A childhood favorite since they were created, a classic.  They are fun, easy to make, and delicious.  But, they are not the most healthy treat.  Even vegan versions are packed with margarine and marshmallows, which equates to quite a lot of sugar and fat. In eat, drink & be vegan, I created two versions of vegan rice krispie squares.  The first version was a more 'traditional' recipe, using vegan marshmallows.  I named them Nice Krispie Squares.  They veganized that classic recipe, but I wanted something more - a healthier version, made with less processed ingredients.  So, on the very next page of ed&bv you will find... "Nicer" Krispie Squares! In this newest "Dreena & Daughters" video, I show you how to make these Nicer Krispie Squares - and how replace the marshmallows and margarine with more healthy - plant powered! - ingredients.  Have a watch, see how it is done.  (It's easy-pleasy, folks!) "Nicer" Krispie Squares gluten-free, soy-free, oil-free Link to print/share. This recipe mimics the flavors and textures of Rice Krispie Treats using more natural ingredients.  These squares ...

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    Summer Chickpea Salad

    Anyone else feel like August snuck up on them? This summer is whizzing by, and I had grand plans to post (a little) more often. I have stacks of new recipes to share, but wow, I'm having a hard time keeping up. Three kiddos at home through summer isn't exactly "free time". (Any mamas out there relating??) Still, I will do my best to share these new goodies, starting now! You guys know I love beans. Love 'em, legume-y goodness love. Not only for their nutrition, but I just love how versatile they can be in dishes, and adding unparalleled heartiness. Yet, I typically turn to hot dishes when making bean dishes - like soups, casseroles, stews, and on. (You too?) As much as I love these dishes, it's summer. Some days are just too hot to turn on the oven, or even the stove! While I love my hummus and dips as much as the next legume-lovin' vegan, sometimes I want something different. I've been making a variety of bean-based salads this summer. Salads with beans. Not a novel idea, I know. But, ...

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    Featured PP15 Recipe: Umami Almond, Quinoa, and Sundried Tomato Burgers (vegan, gluten-free, oil-free)

    Featured PP15 Recipe: Umami Almond, Quinoa, and Sundried Tomato Burgers (vegan, gluten-free, oil-free)

    It's been couple of months since I released my Plant-Powered 15 ebook, and I've been getting emails and FB comments from so many of you about the recipes. (Can I pause a moment to thank you for that? I LOVE hearing your recipe feedback, favorites, suggestions, modifications, etc. Very rewarding and inspires my creativity!) There are a few recipes from the PP15 that are getting a LOT of buzz. One of the savory stars are these Umami Sun-Dried Tomato and Almond Burgers. Personally, I also love this recipe. Since it's the season of grilling and picnics and BBQs, I want to share it with all of you! This burger uses raw almonds and pre-cooked quinoa for the base, along with a number of seasonings that ignite that umami essence. Those flavors, along with the richness of the almonds, are what makes these meat-free burgers irresistible! What's that sauce on top, you say? Well, it's a very simple 3-ingredient sauce: tahini, ketchup, and water! I don't have the proportions on hand right now, but just work with it yourself and give ...

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Softly Spiced Nuts

wheat-free/gluten-free option

Recipe from eat, drink & be vegan.

This recipe is festive and makes a perfect party nibbler. These nuts are lightly flavored, rather than too heavily seasoned.

2 cups mixed unsalted raw nuts (e.g., almonds, pecans, walnuts, and cashews)
1 1/2 tbsp unrefined sugar
1/4 tsp sea salt
3/4 tsp cinnamon
1/8 scant tsp ground cardamom (optional)
1/8 tsp freshly ground nutmeg
1/16 tsp ground allspice (optional) or 1/16 tsp cloves (optional)
1/8 tsp mild chili powder (optional)
2 tsp tamari
1/2 tsp Worcestershire sauce
1 tsp neutral-flavored oil

Preheat oven to 300°F (150°C) (see note). In a bowl, combine nuts, sugar, salt, cinnamon, cardamom, nutmeg, allspice or cloves, and chili powder and stir to combine well. Stir in tamari, Worcestershire sauce, and oil and toss for 1–2 minutes to thoroughly coat nuts with spices. Line a baking sheet with parchment paper. Transfer nuts to baking sheet, spreading out evenly (use a spatula to scrape all seasonings from the bowl). Bake for 15–17 minutes, tossing once or twice. Remove before spices and nuts become too toasted, otherwise they will taste bitter. Watch carefully toward the end of baking to ensure nuts do not overcook or burn. Remove from oven. Lift parchment paper with nuts and transfer to a cooling rack to cool completely. Store in an airtight container and refrigerate until ready to serve.  Serves 4-6.

Notes:

1) Chili powder is optional in this recipe, but if you want extra heat in these spiced nuts, add 1–2 additional pinches chili powder or cayenne pepper to spice mixture.

2) For a wheat-free/gluten-free option, substitute vegan Worcestershire sauce with additional tamari.

3) If you know that your oven’s temperature is higher than its setting, then set temperature lower, perhaps to 275°F (135°C), to prevent overcooking nuts and burning seasonings. Bake at that temperature for 18–20 minutes.