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Snoopy Snack Mix

December 3, 2015
Vegan Chex Mix - Snoopy Snack Mix

Here’s what you need to make the Snoopy Sauce:
1/4 cup melted vegan margarine (Earth Balance)
1 1/2 TBSP vegan Worcestershire sauce (Annie’s Organic)
1 TBSP Crunchy Scott’s Rockin’ Seasoning Salt (Recipe Below)

Combine margarine, Worcestershire sauce and seasoning salt in a bowl. Whisk until combined.

Here are the other ingredients you’ll need:
1 cup of roasted chickpeas (Recipe below)
1 cup lightly salted peanuts
2 slices of rye bread (Arnold)
1 cup pretzels (Newman’s Own)
1 cup popped popcorn (Pop it yourself!!!)

Note: I’ve included brand names for most items because I know they’re vegan. If you can’t find the specific brands, just do your homework and read those labels. I know it’s a pain, but it’s worth it.

Combine roasted chickpeas and peanuts with two tablespoons of sauce. Spread onto a baking sheet and bake at 275 degrees for 20-30 minutes. Keep an eye on them. We want them to get nice and crispy – not burned!

Take one tablespoon of the sauce and spread it onto both slices of rye bread. You should have enough to do both sides. Cut bread into squares. Bake on a cookie sheet at 275 degrees for 20-30 minutes. I don’t bake the bread and the chickpeas/peanuts together in one pan because the bread doesn’t toast. The rye really needs to get nice and crispy. However, you can totally put both pans into the oven at the same time!

In a bowl, combine pretzels, popcorn and remaining sauce. You should have about 2 tablespoons left. Spread onto a cookie sheet and bake for 15 minutes. Since this batch needs about half the time to bake that the other items do, I suggest just sliding this pan into the oven when your chickpeas, peanuts and bread are at their halfway baking point. That way, everything comes out at the same time!

Once cool, combine everything in a big bowl! Makes 5 cups of snack mix. But you can easily double, triple or SUPERSIZE this recipe!

1 TBSP sea salt
1/4 tsp cracked black pepper
1/4 tsp organic cane sugar
1 tsp paprika
1/4 tsp garlic powder
1/4 tsp turmeric

Pour into a jar and shake it up. This is a small batch because I like to change up my seasoning salts quite often. From time to time, I might add dried rosemary, brown sugar, cinnamon or even different types of salts. Go nuts and experiment!


Combine one cup of drained chickpeas with one teaspoon of olive oil. Spread onto a baking sheet. Add a pinch of salt and bake at 375 for 45 minutes to an hour. Give them a shake every 15 minutes.


How to Make Homemade Pumpkin Puree

January 10, 2015

Tis the season for all things pumpkin! Pancakes, muffins and of course, pumpkin pie. And instead of using canned pumpkin to make all your favorite autumn treats, try whipping up some homemade puree. Going with the gourd is actually super easy and as always, it’s super green.

Wash and dry a small PIE pumpkin.
Pop the stem off by tapping it on the counter.
Cut the pumpkin in half and scoop out all the seeds. Set those aside for later.
Place pumpkin halves cut-side down in a roasting pan.
Add a little water, just enough to cover the bottom of your pan.
Bake in a 350 degree oven for an hour to an hour and a half.
The pumpkin is done when a fork goes right through the flesh.
Let it cool and then scrape the flesh into a bowl.
Mash with a fork.
Line a strainer with paper towels and add the puree.
Let puree drain in the fridge for 2-3 hours or overnight.
Your pumpkin puree is now ready to use in all your favorite pumpkin recipes!

A small pie pumpkin should yield more than a cup of puree. I usually do 2-3 pie pumpkins at a time and freeze what I don’t use immediately.


Vegan Hot Chocolate

January 10, 2015

Battle those winter blahs with a cup of VEGAN HOTTIE CHOCOLATE! It’ll boost your mood and satisfy your sweet tooth. So make a cup (or two), curl up on the sofa and plan your spring garden!


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