This giveaway has now ended, and the winner is… Tamara! She likes to snack on pita and hummus, so I think she’ll really enjoy these crisps.  Thank you to everyone who entered!

It’s no secret that I love snacking, especially when there’s no silverware involved.  So, the other day when I was standing in the checkout line at my local Sprouts and I saw a display case of Primizie thick cut crispbreads, I had to grab a bag and see if maybe (hopefully!) they were vegan. And they were! Score!

Image from www.primiziesnacks.com

This is the kind I went home with, the Classic flavor (they also have a Chile flavor that’s vegan, and a Cheese flavor that isn’t). Absolutely delicious! They have tons of seasoning, and they really are “thick cut”. Seriously, these crisps will never break in your dip. Ever. The company has a great story, too. Check out their website… and especially their FAQ sections where they offer free coupons! Here’s a list of where they’re sold, and they’re also available on Amazon.

You can literally see all the seasoning on there!

I bet these would be amazing with guacamole, but I didn’t have any avocados, so I had to come up with an alternative dip. I had leftover mashed sweet potatoes, so I added some chili powder and chipotle peppers in adobo sauce, and finally some sour cream. This might be my new favorite dip! So, checkout the giveaway below then scroll down and get the recipe!

The Giveaway

One lucky reader will win a case of Primizie Thick Cut Crispbreads (12 bags, a mix of Chile and Classic flavors) and a Primizie t-shirt to wear while you chow down on your new favorite snack.

The contest is open until Midnight (Mountain time) Sunday 12/15. The winner will be chosen randomly and announced the following day. To Enter: All you gotta do is leave a comment below telling us how you like to snack. Do you prepare a proper snack meal, or do you eat straight from the bag? Do you snack constantly (like me!) or do you actually have some willpower?

Want more than one chance to win? Go ahead and do any or all of the following, and leave a separate comment for each, letting me know you did it. Multiples grouped into one comment will only count once!

• Follow TWV? on Twitter
• Tweet about the giveaway (make sure you tag me!)
• Like TWV? on FB
• Follow Primizie Snacks on Twitter
• Like Primizie Snacks on FB

Good luck!

*Primizie Snacks provided me with free product to review, but the opinions are 100% mine!

Chipotle Sweet Potato Dip

Ingredients:

• 1 sweet potato, peeled, chopped and boiled
• 2-3 Tablespoons non-dairy milk
• 2 chipotle peppers in adobo sauce, diced, plus 1 teaspoon of the sauce
• 1/2 teaspoon chili powder
• 1/4 teaspoon sea salt
• 1/2 cup vegan sour cream (this is approximate, see below)
• Sliced scallions
• Primizie crispbreads

Directions:

Mash the sweet potato with the milk. It’s okay if it’s a little dry. Stir in the peppers and sauce, then taste-test before adding the chili powder and salt.

The amount of sour cream you add is dependent on how big your potato was. I found the best mixture was 2 parts potato, 1 part sour cream. Top with sliced scallions and serve warm or at room temperature with your favorite flavor of Primizie crispbreads

Enjoy!

Follow

Share on Tumblr

So Delicious was kind enough to send me a care package recently, full of their amazing holiday flavors as well as their new culinary coconut milk!

I had tried (and loved) both the nog and the mint chocolate milk in the past, but this was my first time enjoying the pumpkin spice… and it did not disappoint! It’s creamy, just like the nog, and the pumpkin flavor isn’t at all overwhelming. It’s a great holiday drink! Same with the mint chocolate, although I feel like that should be a year ’round drink.

My absolute favorite though? Hands down, it’s the nog. I think coconut based nog tastes so much better than the “real” stuff. That hint of coconut flavor goes so well with the thick, rich creamy drink. The other reason it’s my favorite? Well… because it mixes so well with booze 🙂

White Russians remind me of my mom, and although I don’t drink them all the time, I really enjoy them this time of year. Not sure if it’s the cold weather or the fact that my winter clothes are better at hiding a muffin top… either way, I always find myself craving these rich drinks during the holiday season.

This year, to kick it up that proverbial notch, I replaced my usual non-dairy milk with nog! Oh wow. These are the perfect holiday drink! And the recipe is simple:

• 2 ounces of vodka
• 1 ounce of kahlua
• a BIG splash of So Delicious Coconut Nog

Fill your glass with ice and stir well. Easy, right?

Whatever your plans were for tonight, cancel them. Put on some cozy sweats, pop in The Big Lebowski, and mix up a few of these. You will not regret it!

Or, if baked goods are more your speed, check out my recipe for “Rum-nog” cake, which also features So Delicious nog! And coming soon… a wonderful lentil soup featuring their culinary coconut milk!

Share with us: What’s your favorite holiday drink?

Follow

Share on Tumblr

What makes this Vegan Baked Potato Soup special? The secret cauliflower. What makes it extrasuperspecial? The coconut bacon! No joke, that stuff is crazy good. It’s salty and bacony and has just a hint of coconut.

Who wouldn’t want bacon that tastes like coconut? A crazy person, that’s who!

Although… I did send my mom a bag of it to try a while back, and I haven’t heard a peep out of her… so maybe she didn’t like it. Does that mean my mom is a crazy person? Possibly. Or maybe I should just call her more often so I can bug her about it…?

Temperatures in Colorado are set to be in the single digits for the rest of this week, so it’s officially soup weather.  It’s also (apparently) walking boot weather.  The last 3 years, right around this time, I have found myself in a walking boot. Twice with a fractured sesamoid bone, and this time with Sesamoiditis. I have a new podiatrist (whom I adore! Seriously, if you’re in Denver and you need a foot specialist, check out Dr. McGarry!) and he actually thinks it’s been sesamoiditis all along, which wouldn’t surprise me. My last podiatrist was the worst. You know those doctors who act like they don’t have time for you? Who barely even pay attention when you’re telling them what’s wrong? Ugh. So annoying.

The good news is that I’ll be out of the boot before my trip!  And until then, I’m just gonna sit tight and eat my weight in soup. Sounds good, right?

Vegan Baked Potato Soup

Ingredients:

• Whites of 2 leeks, sliced
• 1 head cauliflower, cut into florets
• 2 cups chopped potatoes
• 2 cups almond milk
• 1 cup vegetable broth, plus 1 cup water
• 1/2 Tablespoon powdered garlic
• 1 teaspoon chili powder
• 2 bay leaves
• 1 cup thinly sliced cabbage
• 1.5 cups Daiya cheddar shreds
• 1 Tablespoon lime juice
• 1.5 cups frozen corn
• S&P
• Coconut bacon

Directions:

Water saute the leeks for 2 minutes, then add the cauliflower, potatoes, milk, water, broth and spices. Simmer covered for 7-8  minutes. Add the cabbage and let simmer another 2 minutes.

Remove from heat, remove the bay leaves, then use your immersion blender to partially puree the soup. This is optional, you can leave it totally chunky, or puree  just as much as you like. Stir in the Daiya, lime and corn. Taste, then add S&P as needed. Just keep in mind the coco-bacon is salty. Top with the coconut bacon before serving.

Enjoy!

Follow

Share on Tumblr

I’ve always been pretty adamant that, in order to be good, a chimichanga must be fried. I don’t think I ever actually tried a baked chimi, but I was convinced that there was no way the baked version would be as crispy and delicious as the fried kind. These Vegan Baked Pumpkin Chimichangas with Chipotle Cream Sauce have proven me wrong!

Not sure if it’s just where I live, but vegan chimichangas seem pretty rare. As in… if I want one, I gotta make it myself. I’ve actually made them at home a couple times this summer and fall, and always fried them.

You know how the corners get all crispy and crunchy and perfect? Yah, that’s my favorite part of a chimi. The good news? You can still get that when you bake them AND you save, like, eleventy billion calories by skipping the oil bath!

This is another recipe where the pumpkin presence is understated, and honestly you could just use butternut or sweet potato if you prefer. The heat comes from diced jalapenos, chili powder and of course that cream sauce…

And now that I’ve perfect them, switching out the fillings is so easy! Pumpkin and pinto bean? Done. Sweet potato and black bean? You got it! There’s virtually no limit… Even as I sit here, all sorts of crazy ideas are flying through my head.

Like… what if I put a pizza in a chimichanga!? Too much?

Well, no matter what filling you go with (as long as it’s still Mexican-ish) you’re gonna want to stick with this amazing Chipotle Cream Sauce… it’s to die for, and will seriously make you say “That was vegan?”

It’s thick and creamy, with just a dash of heat. Perfect for topping any number of dishes!

So I already admitted that I pronounce jalapenos like a complete dork Ricky from Trailer Park Boys, and apparently I also mispronounce chimichanga… so go ahead and chime in below: Do you pronounce it ChimiCHANGa rhymes with “rang”, or rhymes with “long”??

Baked Pumpkin Chimichangas with Chipotle Cream Sauce (Makes 4)

Ingredients:

• 1/2 cup raw cashews
• 1 cup chopped sweet onion
• 1 jalapeno, chopped
• 1/4 teaspoon garlic powder
• 1 teaspoon cumin
• 1/4 teaspoon chili powder
• 1 can pinto beans, drained and rinsed
• 1 cup pureed pumpkin
• S&P
• 4 burrito-sized tortillas
• Scant 1/2 cup non-dairy milk
• 1 chipotle pepper (packed in adobo sauce), diced
• 1 teaspoon of the adobo sauce (or more if you want spicy face!)
• 1 teaspoon salt
• Avocado or other toppings, if desired

Instructions:
Put the cashews in a bowl of cold water to soak, set aside. Preheat oven to 400 degrees, then water saute the onion and jalapeno in a large frying pan over medium heat for 3-4 minutes. Add the garlic, cumin and chili powder, continuing to cook for another 2-3 minutes. Stir in the pumpkin and beans, and reduce heat to low.  When it’s heated through, taste and add S&P as needed.

Fill the tortillas with the filling (about 1/4 each), and place on baking sheet seam down. Spritz with oil spray then bake 8-10 minutes or until lightly browned. Flip, give another spritz, then stick under the broiler (on low!) for another minute or so.

While the chimichangas are baking, drain the cashews then blend with the milk, pepper and adobo sauce and salt until thick and smooth. When serving the chimichangas, top with avocado and serve with the sauce on the side.

Enjoy!

Follow

Share on Tumblr

Yes, the “P” in these BLPTs stands for PICKLES! I’ve probably eaten about a million BLTs in my life (vegan, not vegan) but none ever blew my hair back until earlier this year when I had some at a party my friend Jamie threw.

She put little dill pickle chips in there and it made all the difference.  You could add pickles to a full-size sammy, or make adorable little appetizers like I did.

I left the tops off just so there’d be less bread (translation: I could eat more before getting full), and used Smart Bacon which is quick and easy to cook and chop. Plus I think it works better for this type of thing better than tempeh bacon.

And the bread?

Ohhhh the bread! Just look at it. Dave’s Killer Bread, Good Seed to be exact, lightly toasted. I’ve been living on Dave’s since I discovered it last winter.  The company has a great story, and even better bread. The Good Seed is a little sweet, and is my favorite. According to their website, the company sells 12 varieties of bread in 16 Western states, so check near you! Ol’ Dave might be headed back to prison though, so let’s hope the bread continues without him!

Vegan BLPT Appetizers (makes 16)

Ingredients:

• 6 slices of Smart Bacon
• non-stick spray
• Smoked applewood sea salt, if desired
• 2 slices of Dave’s Killer Good Seed (or your favorite, hearty bread)
• Vegan mayo
• 2-3 large leaves of thick lettuce (iceberg always works well)
• 16 dill pickle chips
• 16 tomato slices

Directions:

Coat a frying pan with some non-stick spray, then cook the bacon per package instructions, minus a minute or so. You don’t want them to burnt and you want to be able to cut them without them splintering. I like to sprinkle some applewood sea salt on there to make them a bit more “bacony”. When they’re done, cut into thirds

Lightly toast the bread (and use double if you want tops!), then slice off the crusts and cut each slice into 8 little squares. Add a little mayo, then top with the bacon, lettuce, pickle and the tomato. A toothpick will help hold it together nicely. Serve warm or at room temperature.

Enjoy!

Follow

Share on Tumblr

Before you call the ASPCA, I don’t make him wear the hood up all the time, just when he’s posing for pictures…  And sure, okay, I take a lot of pictures of him (speaking of which, you should be following me on Instagram!) but he’s just sooo darn cute!

Okay, I just had to share that picture and maybe brighten up your Thursday a little bit 🙂

SO! I am a very lucky little vegan and am soon to depart on the most amazing trip to SE Asia. I’ve always wanted to go to Thailand (especially the Elephant Nature Park, where I’ll be spending 3 whole days feeding, bathing and hiking with the elephants, ohmygawd!), and we’re also visiting Cambodia and Southern Vietnam. This is the biggest trip I’ve ever taken, and I’m beyond excited! And don’t worry, I’ll bring back lots of pics to share with ya!

I’ll schedule some some of my own posts for while I’m gone, but I could also use a few guest bloggers to help out. Email me if you’re interested, thatwasvegan (at) gmail (dot) com.

Let’s see… what else? Nasoya requested more content for Tofu U, so I’ve been working on other delicious tofu-related creations… here’s a sneak peek at some lettuce cups:

Please head over there, check it out, and show us some love!

Follow

Share on Tumblr

Welcome to the Virtual Vegan Potluck! I’m glad you decided to start with appetizers, because I’ve whipped up something extra special for you today… my Vegan Sweet Potato and Korean BBQ Bites!

Boy oh boy! If you haven’t tried my Korean BBQ-Style Seitan yet, you’re in for a treat. Also, where have you been and what the heck have you been doing? You’ve been missing out! This seitan is sticky and chewy, and the sauce (I do a homemade but you can totally cheat and buy a bottle at the grocery store) is a beautiful mixture of sweet, spicy and just a little bit tangy. It can be served all sorts of ways (in tacos with sriracha pineapples is a personal favorite of mine, although the pizza version is just as yummy!) and if you’re anything like me, you’ll be happy just eating it with your fingers straight out of the pan!

Since today is special (it’s the potluck, yo!) I fancified the seitan a little bit, with some Alexia waffle cut sweet potato fries and chopped banana peppers.  Nothing too spicy or too sweet, just the perfect combination of both. The seitan is sticky and so flavorful, and really, what is more fun that food you eat with your fingers!?

These were inspired by something I saw on pinterest… it was very much not vegan, had nothing Korean about it, and (if you ask me) couldn’t possibly have been as good as these. Although, to be fair, at this point the only thing they have in common is the waffle fries, haha.

Before we get to the recipe, a friendly little reminder to check out all the other wonderful blogs participating in today’s potluck. You can go to Vegan Blogs United who is hosting the event, or use the buttons to go forward or backward and check out allll the blogs in our little chain. Enjoy!

Sweet Potato and Korean BBQ Bites

Adapted from non-veg recipe

Ingredients:

• 1 loaf homemade seitan
• 1-2 T Korean hot pepper paste (Gochujang)
• 3 T brown sugar
• 2-3 T soy sauce or Bragg’s liquid aminos
• 1 t rice wine vinegar
• 1 Tablespoon hot chili oil
• 10-12 Sweet potato waffle fries
• 1 T hot chili oil or sesame oil
• Banana peppers, chopped

Directions:

1. Shred or dice the seitan, and set aside. Mix the gochujang, sugar, soy sauce, oil and vinegar together in a medium bowl, and add the seitan. Allow to sit for at least 30 minutes, longer if you have the time.
2. Bake the fries per package instructions, taking them out 2-3 minutes earlier so they’re crisp but not to the point where you couldn’t bite one in half without it splintering. While they’re in the over, heat the chili (or sesame) oil over medium heat and add the seitan, reserving the sauce. Stir often enough that it doesn’t burn or stick to the pan, and after 2-3 minutes you can start to pour the extra sauce (Slowly! A little bit at a time, you might not want to use it all!) over the seitan as it cooked. This is what makes it so damn sticky and good. Total time in the pan should be at least 8-10 minutes.
3. When the fries are done, top with the seitan and a few bits of banana pepper, and serve warm!

Enjoy!

Follow

Share on Tumblr

Yes, the name is a mouthful, but what better kind of mouthful than a stuffed mushroom? Especially when the stuffing is this tasty!?

These baby bellas are full of New England-Style Stuffing, which means there’s lots of cranberries, chopped apples and nuts in there along with celery and the usual “stuffing spices”. It’s my very favorite type of stuffing and I make it every year for ThanksLiving (and a couple other occasions as well).

I’ve shared a couple other stuffed mushroom recipes over the years (Bacon and Cream Cheese and a Butternut-Sausage that works just as well with phyllo cups) but this one right here is my favorite. I can’t get enough of this stuffing, and the baby bellas hold so much more than a white button mushroom would.

I just love including the fresh cranberries, the bright tartness of them keeps these appetizers from feeling too heavy.

New England-Style Stuffing Stuffed Mushrooms (makes 15-18 “baby bellas”)

I used baby bellas which are smaller than baby portabellos, but larger than white button mushrooms.

Ingredients:

• 1 Tablespoon vegan butter
• 1/2 cup celery, sliced in half lengthwise, then sliced fairly thinly
• 1/3 cup finely chopped (but not quite diced) onion (I used sweet)
• 1 small apple, finely chopped
• 8 baby bella stems, diced
• 1 teaspoon dried parsely
• 1/2 teaspoon dried sage
• a couple dashes of dried thyme
• 1/2 cup veggie broth
• 1.25 cups dried bread crumbs
• 1/8 cup fresh cranberries, chopped (or more, if you’d like!)
• S&P
• 1/4 cup chopped walnuts, if desired
• 15-18 baby bellas, cleaned

Directions:

1. Saute the onions, celery and chopped stems in the butter (and a couple Tablespoons of water, as needed) until soft. Add the chopped apple and cook 2 more minutes. Reduce heat to low, then stir in the seasonings, broth, bread crumbs and cranberries. Cover and let simmer (on low!) for 7-8 minutes. Fluff with a fork, taste, and add the nuts and S&P as needed.
2. Stuff the mushrooms and bake on a cookie sheet at 350 degrees for 16-18 minutes. Keep an eye on them! You’ll know they’re done with the mushrooms start to get soft.

Enjoy!

Follow

Share on Tumblr

Just to be clear… these Vegan Pumpkin Pie Bites are for your dogs…

You could eat them if you wanted to, I suppose. They are made with human-grade ingredients (whatever that means), but you’ll probably find them a bit bland.

Your pooch on the other hand? He’ll do flips for them! He’ll stand up on his back legs and walk around, he’ll roll over and play dead, he’ll do whatever you want him to, except pick up after himself.

Speaking of which, have you ever noticed how your dogs will take all the toys out of their toy box, but never put them back in? My Cooper was always like that, but I finally trained him to put his toys away. On second thought, maybe I trained him too well because now he even puts himself back in the toy box!

Isn’t he so cute in his little red sweater? You can’t really tell from that shot, but it has a little hood that actually fits over his head! Squee!

Anyhoozle, if you love your dog as much as I do, you simply must start making their treats from scratch. We’ve all read the horror stories of beloved pets dying from contaminated treats, and besides- making them at home allows you to control the ingredients and save money. Win-win!

This recipe makes a dough that can be rolled out and cut with bone-shaped cookie cutters, which I sometimes do, but since my dogs are little-ish and I like to treat them a couple times a day, I went for a smaller serving size. And the ingredients are all easy to find any and grocery store, which means all you need to commit to is an hour or so in the kitchen to make a couple weeks worth of treats.

I made mine on Sunday while watching football and drinking some strange vodka concoction I had invented out of necessity… the necessity being that I was completely out of any normal sort of mixers. My point being that if I can successfully bake anything while hopped up on vodka and <ahem> crystal light, it’ll be a piece of cake for you!

Pumpkin Pie Bites For Pups (makes 50 or so “bites”, or 2 dozen cookies)

Ingredients:

• 3/4 cup canned pumpkin
• 1/2 cup water
• 2 Tablespoons coconut oil
• 1.5 teaspoons cinnamon
• 1/2 cup old fashioned oats
• 2 cups whole wheat flour

Directions:

1. Preheat the oven to 375 degrees.  In a large bowl, combine pumpkin, water, coconut oil, and cinnamon. Whisk until coconut oil is broken up. Stir in the oats, then slowly add the flour. You’ll probably need to use your hands towards the end.
2. If you’re making cookies, roll out to 1/4″ thick, then cut with the cutter (use a 3″ cutter to get the full 2 dozen cookies), or if you’re making “bites” just roll small pieces between your palms.  Bake on ungreased cookie sheet for 20-15 minutes (bites), 35-40 minutes (cookies), stirring or turning over halfway through.

Follow

Share on Tumblr