Chick’n Apple Walnut Bites, Banana Cream Pie & Peanut Butter Cookie Skillets, Recipes of the Week!

Chick’n Apple Walnut Bites

Ingredients

For the Crackers:

• 10 vegan egg roll wrappers

Non-stick spray (olive oil flavor, if available)

For the Chick'n Stir-Fry:

• 1/2 cup celery, diced

• 1 cup diced granny smith apple, mixed with a little lemon juice to preserve color

• 1 clove garlic, minced

• 1/2-3/4 tsp (1/2") ginger, peeled and minced

• 1 tablespoon canola or vegetable oil

• 1 package faux chicken strips, chopped into small pieces

• 1/2 teaspoon red pepper flakes

• 1 tablespoon low sodium soy sauce

• 2 tablespoons hoisin sauce

• 1 tablespoon sesame seeds + more for serving

• 1/2 cup raw walnuts, chopped or broken into pieces

• 1/2 cup cilantro, chopped

• 1 teaspoon toasted sesame oil

Preparation

1. Heat oven to 350°F. Spray baking sheets lightly with non-stick spray. Stack 3-4 wrappers at a time and cut into 9 squares. A pizza cutter or long chef's knife make it easier.

2. Place the squares one at a time, 1/2" apart on the baking sheets. Spray lightly with non-stick spray. Bake until golden - the edges will curl slightly. Remove to a cooling rack, tinfoil or extra baking sheet. Cool completely before storing gently in a zipper storage bag.

3. In a sauté pan, heat 1 tablespoon oil over medium-high heat. Cook garlic and ginger about 1 minute.

4. Add apples and celery. Cook 2 minutes.

5. Add vegan chicken, sesame seeds, pepper flakes, soy sauce, and hoisin. Cook and stir for about 3 minutes until heated and combined.

6. Add walnuts and cook 2 minutes. Remove from heat and stir in cilantro and sesame oil.

7. Top crackers with spoonfuls of hot chicken mixture. Garnish with sesame seeds.

Deena Mehta - See My Recipes

Hi, I’m Deena, a creative and balance-seeking Libra. As a designer, foodie and mom, I strive to improve everything around me. When I’m not working on my line of organic décor and baby goods, you can find me playing in the kitchen concocting globally inspired vegetarian meals for my family. I love sharing my ideas for a healthier and more beautiful life – inside and out!

Peanut Butter Cookie Skillets

Dairy Free - Serves 6

Ingredients

• 1 tablespoon ground flaxseed

• 3 tablespoons water

• 1/2 cup vegan butter, softened

• 1/2 cup granulated sugar

• 1/2 cup brown sugar, packed

• 1/2 cup creamy peanut butter, natural

• 1 teaspoon vanilla extract

• 1 1/2 cups whole wheat pastry flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

Preparation

1. Preheat the oven to 350°F.

2. Start by making the flax egg. In a small dish, combine the tablespoon of ground flaxseed and 3 tablespoons of water. Stir and let it set for at least 5 minutes.

3. Next, using a stand mixer (we use this one) with the paddle attachment, cream the vegan butter, granulated sugar, and brown sugar.

4. Once creamed, scrape down the sides with a rubber scraper. Add the peanut butter, vanilla, and flax egg. Mix until well combined.

5. In a medium size bowl, add the whole wheat pastry flour, baking soda, and salt (if you are using). Stir until well mixed with a wooden spoon or whisk.

6. With the electric mixer on at a slow speed, slowly add the flour, baking soda, and salt mixture. Mix until just combined

7. Once the dough is mixed, roll the dough into your desired cookie size. We split this recipe into at least 6 large cookie balls. Add each ball to a skillet.

8. Bake for 15-18 minutes, or until desired doneness.

9. Eat warm out of the oven by itself, topped with dairy-free ice cream, or with a splash of non-dairy milk.

About The Author - Wholesome LLC - See My Recipes

Twin sisters, Alison & Lauren, created Wholesome to help individuals navigate their health journey with the plant-based diet after encountering a chronic illness such as cancer, autoimmune diseases, and infertility. Another pillar of their approach is focused on prevention to help others take health into their own hands. Alison, a registered dietitian board certified in oncology nutrition, focuses her recommendations on those strongly rooted in scientific evidence. Wholesome’s motto is simple -- Eat more plants.

Banana Cream Pie

Ingredients

For the Crust:

• 2 cups graham crackers, pulsed into crumbs

• 1/3 cup palm sugar

• 1/4 teaspoon salt

• 7 tablespoons soft butter

• 3/4 cup pecans, chopped

For the Caramel:

• 1/2 cup coconut sugar

• 1/2 13.66-ounce can coconut milk

• 1 cup apple cider

• 2 tablespoons vegan butter

• 1 teaspoon vanilla extract

• 1 teaspoon cinnamon

• 1-3 tablespoons arrowroot or corn starch (arrowroot is stronger)

• For the Banana Cream Custard:

• 1/2 cup palm sugar

• 2 tablespoons arrowroot powder

• 1/4 teaspoon salt

• 1 12.3-ounce package of firm tofu

• 1 teaspoon cinnamon

• 1 teaspoon turmeric (color, optional)

• 2 teaspoons vanilla extract

• 2 large bananas, sliced

• For the Whipped Cream:

• 2 13.66-ounce cans full-fat coconut milk

• 1/2 cup confectioner's sugar

• 1 teaspoon vanilla extract

• Sliced bananas and pecans for topping (optional)

Preparation

To Make the Caramel Sauce:

• In a medium saucepan add coconut cream, coconut sugar, vanilla extract, and cinnamon, and continue to whisk until just combined. Add the arrowroot, and bring to a boil over medium-high heat, continuing to whisk. The mixture should begin to thicken and turn a deep amber color. Cook for 3-4 minutes, until thickened. Add the butter, vanilla, and a pinch of salt. Return to heat and stir until smooth. Remove from heat and let cool until it's thick enough to coat the surface of a spoon. Sauce should thicken a little bit more as it sits.

To Make the Crust:

Preheat oven to 350°F.

1. In the body of a blender or food processor combine graham crackers, salt, and sugar. Pulse until the crackers have been completely smashed to crumbs. Add soft butter; stir well to combine. Press down into a 9-inch pie pan.

2. Place pie crust in oven and bake for 10 minutes, or until lightly golden. Carefully remove pie crust from oven and place on a wire rack to cool. Once cool, layer bananas evenly over the crust shell.

3. To Make the Banana Cream Custard:

4. Throw everything in a food processor except one banana and blend until smooth. Remove and fold in one banana, sliced. Pour the banana custard over the fresh bananas topped with caramel sauce.

5. To Make the Coconut Cream:

6. Scoop out the coconut cream and place in a mixer for a minute on low, add the other ingredients, and then lightly spread onto the pie. For best results, place the metal bowl and the whisker in the fridge or freezer before using.

7. Top with additional bananas, graham cracker dust, and caramel sauce!

Gabrielle St. Claire - See My Recipes

Drool-worthy vegan recipes that are deceptively easy. My name is Gabrielle and I’m the founder and creator of ... . I’m an NYC based holistic nutritionist who holds a BS and MS in Clinical Nutrition, work in vegan recipe development, privately teach yoga, and am a future vegan cookbook author. Looking to expand your plant based culinary abilities, obtain vegan product reviews, or receive nutrition counseling? Come join me at eatdrinkshrink.com

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Creamy New England Chowder, Potato Skins w/ Bacon and Cashew Sour Cream is the Recipe of the Week!

Creamy New England Chowder

Serves: 4 - Cooking Time: 25 Ingredients Oyster crackers, vegan biscuits or sourdough rolls

For the Chowder:

• 1 large leek

• 1 tablespoons plus 1 teaspoon olive oil, divided

• 3 cloves garlic

• 1 1/2 teaspoons kelp powder, divided

• 8 ounces fingerling or other tiny potatoes

• 3 tablespoons all-purpose or brown rice flour

• 1 tablespoon nutritional yeast

• 1 teaspoon smoked paprika

• 1 teaspoon white pepper

• 1 bay leaf

• 2 teaspoons dried thyme

• 3/4 cup white wine

• 4 cups vegetable broth

• 8 ounces oyster mushrooms (roughly 3 large clusters)

• 1 teaspoon tamari or reduced- sodium soy sauce

For the Cashew Cream:

• 2/3 cup pre-soaked cashews

• 2 teaspoons lemon juice

• 1/2 teaspoon sea salt

• Water to blend (about 1/3 cup)

• 1 cup frozen corn, fire roasted preferred

• Small handful fresh parsley

• 1/2 teaspoon sea salt, or to taste squeeze of lemon juice (optional)For Serving:

Preparation

1. Rinse the leek well and trim off the bottom. Put 1 tablespoon of oil in a large pan over medium heat.

2. Use a food processor fitted with a slicer attachment to thinly slice the leek, then put the leeks in the pan. Mince the garlic, then add the garlic and 1 teaspoon kelp powder to the leeks and mix well.

3. Slice the potatoes in half lengthwise and then cut them smaller using the food processor. Add the potatoes to the pan, then the flour, nutritional yeast, paprika, pepper, bay leaf, dried thyme and wine. Stir after each addition. Cook for 1 minute and then add the broth. Reduce the heat to medium.

4. Simmer until the potatoes soften, about 10 minutes. If it’s reducing too quickly, reduce the heat to medium-low or add more broth as needed. Rinse and chop the mushrooms while the potatoes cook.

5. Put 1 teaspoon of olive oil in a second pan over medium heat for 1 minute. Change the attachment on your food processor to the S-blade.

6. Add the mushrooms to the pan. Drizzle the tamari and 1/2 teaspoon of kelp powder on the mushrooms. Cook until the liquid boils off, about 5 minutes, stirring occasionally.

7. Make the cashew cream. Add the cashews, lemon juice, salt and water to the food processor. Process until smooth and creamy, about 2 minutes. Stop to scrape down the sides if needed. Stir the cream into the chowder, and then add the corn and cooked mushrooms. Mince the parsley.

8. Taste, adjust the seasonings and add salt if desired. Add a squeeze of lemon juice to brighten the flavor profile if needed. Garnish with fresh parsley and serve with oyster crackers, vegan biscuits or sourdough rolls. Swap king oyster, trumpet, lion’s mane or any other very tender mushroom you can find for the oyster mushrooms. If you are cutting the potatoes by hand, slice them in half lengthwise, then into 1/4-inch slices. This will increase the prep time. 30-Minute Vegan Dinners, Megan Sadd - See My Recipes This brilliant cookbook reveals the secrets to cooking dinners that you crave― the kind that comfort, nourish and inspire you, without a ton of work. With every recipe clocking in under 30 minutes (prep included!), anyone can enjoy incredible plant-based meals every night of the week. Megan Sadd has your back with smart tips for cooking efficiently, and a recipe for every mood you may find yourself in. Many of these amazing meals are gluten-free to boot, helping you maximize healthy eating in as little time as possible. Reprinted with permission from 30-Minute Vegan Dinners by Megan Sadd, Page Street Publishing Co. 2019. Photo credit: Megan Sadd.

Potato Skins with Bacon and Cashew Sour Cream

Serves: 4-6 - Cooking Time: 90

Ingredients

• 1 cup raw cashews, soaked in boiling water for 45 minutes beforehand and drained

• 1 tablespoon apple cider vinegar

• 2 tablespoons freshly squeezed lemon juice

• 1/4 teaspoon plus 1/8 teaspoon fine sea salt

• 1/3 cup water, plus more as needed

For the Potatoes:

• 3 medium/large organic russet potatoes, scrubbed clean

• Avocado or grapeseed oil for brushing on the potatoes

• Salt and pepper, to taste

• 1/2 batch tempeh bacon crumbles

• 1 1/2 cups grated vegan cheese

• 1/2 cup cashew sour cream

• 1/4 cup finely chopped green onions

For the Tempeh (Bacon):

• 1 (250 gram) block of organic tempeh, crumbled

• 1 tablespoon extra virgin olive oil

• 2 tablespoon tamari

• 2 tablespoons apple cider vinegar

• 1 tablespoon pure maple syrup

• 1 teaspoon smoked paprika

• Black pepper to taste

For Cashew Sour Cream:

Preparation

1. Preheat the oven to 425°F.

2. Lightly brush 3 organic medium/large russet potatoes with a heat-tolerant oil. Avocado oil or grapeseed oil also work well. Pierce all over with a fork and sprinkle on some salt and pepper.

3. Bake until the potatoes are fork-tender, about 1 hour

4. While the potatoes are baking, marinate the crumbled tempeh. Whisk together the olive oil, apple cider vinegar, tamari, maple syrup, smoked paprika, and pepper in a small dish. Place the crumbled tempeh in a glass dish and pour the liquid marinade over top. Stir to coat and set aside for at least 30 minutes to allow the flavors to soak in.

5. Cut each potato into halves lengthwise, then into quarters. Scoop out centers, making sure that you leave a 1/2-inch thick layer of baked potato on the skins.

6. Lightly oil a baking sheet and place potato quarters skin side down on the sheet about 1 inch apart. Bake until crisp, about 10 minutes.

7. Meanwhile, cook the tempeh bacon crumbles in a skillet over medium heat until nicely browned and crispy.

8. Prepare the cashew sour cream: Blend all ingredients together in a blender. A high speed blender will result in the smoothest sour cream, but if you have a regular blender, it will still turn out- it just might not get completely smooth.

9. Top the potatoes with the tempeh bacon and cheese and return to the oven until the cheese is golden and bubbly, about 5 minutes.

10. Garnish with cashew sour cream and green onion, and serve immediately.

Allie Penner - See My Recipes

Allison is a food lover and environmentalist. She is the recipe developer, photographer, and writer behind the food and sustainability blog, Up Beet Kitchen. With a certificate in Holistic Nutrition, she believes in the nourishing power of organic whole foods, and is on a mission to make healthy cooking fun and intuitive for all. When not in the kitchen, she enjoys spending time in nature and exploring the craft beer scene in eastern Ontario.

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Parsi Style Crepes is the Recipe of the Week!

Parsi Style Crepes

Ingredients As needed Fruit Preserves

As needed Maple Syrup or Chocolate Syrup For the Crepes:

• 1 cup Whole-wheat Pastry flour (or All purpose flour)

• 1/2 cup Semolina flour or fine Sooji rawa

• 2 tablespoons Sugar

• 1/4 teaspoon Ground Cardamom

• 1/4 teaspoon Ground Cinnamon

• 1/8 teaspoon Ground Nutmeg

• 1/2 teaspoon Salt

• 2 teaspoon Orange Zest (optional)

• 1 1/4 cup dairy-free

• 1 tablespoon Egg Replacer whisked in 3tbsp water (or 1 large Egg)

• 1 teaspoon Vanilla extract

• As needed Butter, for the pan

For the Toppings:

In a medium size mixing bowl, combine flours, sugar, spices, salt and orange zest (if using).

• In another bowl, combine milk, egg replacer mixture (or whisked egg) and vanilla extract.

• Add the wet ingredients to dry ingredients and mix until just combined. Set the mixture aside for 15~20 minutes. The batter should be of pouring consistency. Add more milk if it is too thick.

• Heat a 8" non-stick pan on medium heat. Add a small pat of butter and wipe it off with a paper towel.

• Pour ¼ cup of batter into the pan. Gently swirl the pan around to evenly distribute the batter. Cook for about 1 minute or until the bottom of the crepe starts to leave the pan around the edges. Genty flip and cook for 10~15 seconds.

• Remove onto a plate and repeat with the remaining batter. Serve right away with toppings of choice.

Preparation

1. In a medium size mixing bowl, combine flours, sugar, spices, salt and orange zest (if using).

2. In another bowl, combine milk, egg replacer mixture (or whisked egg) and vanilla extract.

3. Add the wet ingredients to dry ingredients and mix until just combined. Set the mixture aside for 15~20 minutes. The batter should be of pouring consistency. Add more milk if it is too thick.

4. Heat a 8" non-stick pan on medium heat. Add a small pat of butter and wipe it off with a paper towel.

5. Pour ¼ cup of batter into the pan. Gently swirl the pan around to evenly distribute the batter. Cook for about 1 minute or until the bottom of the crepe starts to leave the pan around the edges. Genty flip and cook for 10~15 seconds.

6. Remove onto a plate and repeat with the remaining batter. Serve right away with toppings of choice.

Pavani Nandula Indian favorites and meat-free classics from all over the world. Hello There!! I am Pavani, author and photographer of . I left my apparel retail job few years back to become a full-time mom and a food blogger. I am a lifelong vegetarian and love trying out new (plant based) dishes from all around the world. I share my tried and tested vegetarian and vegan dishes on my blog!

The Sustainable Action Network (SAN)

Activism and Sustainability:

• Gun Safety & Gun Laws

• Cruelty Free

• Death Penalty

• Demand Action

• Sustainable Action Network

Fairness and Equality:

• Grammy District Advocacy

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• Voters Issues & Gerrymandering

• Private Prisons & the War on Drugs

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