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Category Archives: Vegetarian & Vegan


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Recipe Remake: Crunchy Caramel Corn

 

Crunchy Caramel Corn | doughseedough.net

I’ve been making this caramel corn for years now, and it still hasn’t let me down. The results are consistently good and it couldn’t be easier. My step-dad loves this popcorn so much that I started making it for him for Christmas. This past holiday, I stuffed a 3-foot tall stocking full of caramel corn… and included some gift certificates for more batches of it throughout the year. He cashed in one of the gift certificates recently and here are the results. It was so irresistible that I ended up making two batches – one for him, and one for Mike and me. We may or may not have eaten the entire batch in just a few short days.

Crunchy Caramel Corn | doughseedough.net

Feel free to use more or less popcorn. I’ve started to use closer to 8 quarts of popcorn so that the caramel is a bit lighter and you get the occasional piece that isn’t 100% coated in caramel. Use just 6 quarts for a very in-your-face sweet, sweet caramel corn.

Crunchy Caramel Corn | doughseedough.net

Crunchy Caramel Popcorn
makes 6 – 8 quarts

3/4 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
6 – 8 quarts air-popped popcorn

  1. Preheat oven to 250°F. Line three baking pans with foil or spray with cooking spray.
  2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Allow to boil, unstirred, for 4 minutes. Remove from heat and stir in soda and vanilla.
  3. Pour popcorn onto baking pans, dividing evenly between three pans.
  4. Pour caramel in a thin stream over popcorn, stirring to coat.
  5. Bake in preheated oven for one hour, stirring every 15 minutes. Remove from oven and let cool completely. Stir gently, breaking up large pieces. Serve immediately or store in air-tight container.

 

Tips for clean up – soak the pot and utensils in hot water. The sticky caramel will melt right off and there will be minimal scrubbing required. The foil in the pans will give you a quick, easy clean up. Just crumple up and toss!

 


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Fresh Pineapple Salsa

I’ve been loving the spring weather this week. All the snow is gone and the temps have been warm enough for me to run in a tee. Mike and I are hoping to take advantage of this weather by going on a nice, long hike and with the pups this weekend and then grilling out after. Fingers crossed that the forecast is wrong and that it doesn’t rain!

This pineapple salsa is sweet with the perfect amount of heat. It’s super versatile, too. I ate it with chicken, with pretzel thins, and even just straight-up with a spoon.

Fresh Pineapple Salsa | doughseedough.net

Fresh Pineapple Salsa

1/2 pineapple peeled, cored and cut into 1/4-inch dice (about 3 cups)
1/2 cup diced red onion
1 1/2 cup diced red bell pepper
1 jalapeno, seeded and minced
1 tablespoons freshly squeezed lime juice
1/2 cup chopped cilantro
salt and pepper, to taste

  1. In a large nonreactive bowl, stir together pineapple, onion, bell pepper, jalapeno, lime juice and cilantro. Season with salt and pepper.
  2. Refrigerate until ready to serve.


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Chocolate Chip Chickpea Blondies

Still here? You didn’t run away at the mention of chickpea + chocolate + blondie? Good. Trust me – these are delicious. They don’t taste anything like beans. All you get is a chewy, delicious peanut buttery blondie studded with chocolate chips.

Chocolate Chip Chickpea Blondies | doughseedough.net

The weird thing is, I actually found the unbaked batter to be tastier than the baked product. So you choose – bake it or just eat the batter by the spoonful. I won’t judge.

Chocolate Chip Chickpea Blondies | doughseedough.net

Chocolate Chip Chickpea Blondies

15 ounce can low-sodium chickpeas (garbanzo beans)
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
3/4 cup brown sugar
2 teaspoons vanilla extract
1/4 cup old fashioned oats
1/4 cup natural creamy peanut butter
1/2 cup mini chocolate chips, divided

  1. Preheat oven to 350ºF. Grease an 8×8 square pan and set aside.
  2. Drain and rinse the chickpeas well. Remove and discard the skins from the chickpeas. Place the skinned chickpeas into the bowl of a food processor and blend until smooth. Add in baking powder, baking soda, salt, sugar, vanilla, oats, and peanut butter. Blend until very smooth.
  3. Mix in 1/4 cup of the mini chocolate chips and spread into prepared pan. Sprinkle remaining 1/4 cup chocolate chips on top. Bake for 30 – 35 minutes, or until golden brown on top, being careful not to overcook. The blondies will appear to be undercooked, but they will firm as they cool.
  4. Allow to cool completely before cutting into 16 pieces and serving.

 

recipe slightly adapted from Chocolate Covered Katie


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Vegan Peanut Butter Cookies

I’ve been on a peanut butter kick lately. The rate at which I’m whipping through jars of peanut butter is kind of alarming. Peanut butter on toast with bananas or with some orange marmalade is a daily occurrence. Sometimes, I just eat a spoonful of peanut butter. I made these cookies because I needed another way to get peanut butter into my mouth. These peanut butter cookies are amazing. Soft and chewy and oh-so-addictive. They also happen to be the perfect Wisco to St. Louis road trip snack. Portable peanut buttery goodness.

Vegan Peanut Butter Cookies | doughseedough.net

 

 

I kind of regret not making more. Because the drive back home from STL is going to be very, very sad 😉  Do yourself a favor and make a double batch right away.

 

Vegan Peanut Butter Cookies | doughseedough.net

 

 

Vegan Peanut Butter Cookies

3/4 teaspoon baking soda
1/4 cup all purpose flour
1/4 cup sugar
2 tablespoons brown sugar
1/2 cup natural creamy peanut butter
2 tablespoons unsweetened applesauce
1/2 teaspoon vanilla extract
pinch of salt

  1. Preheat oven to 350ºF.
  2. In a large bowl, whisk together baking flour, baking soda, sugar, and brown sugar. Stir in peanut butter, applesauce, and vanilla extract and mix until well combined. Sprinkle with salt to taste.
  3. Roll dough into balls about one inch in diameter and place two inches apart on a baking sheet. Bake for 8 minutes or until cookies are golden brown and cracked on top. Let cool completely on baking sheet.

 

recipe adapted from Chocolate Covered Katie


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Potato Pancakes with Ginger-Apple Scallion Cream

I’m back with another recipe that uses that delicious ginger-apple chutney I mentioned last week. I love potato pancakes – usually smothered with applesauce and in my past life, butter. Occasionally, sour cream would make its way onto my plate, too. This is a wonderful take on that – the potato pancakes are topped with a dairy-free sour cream mixed with the chutney and it is so, so, so good.

Potato Pancakes with Ginger-Apple Scallion Cream | doughseedough.net

Potato Pancakes with Ginger-Apple Scallion Cream

1 cup ginger-apple chutney
1 cup dairy-free sour cream, purchased or homemade (recipe below)
4 scallions, white and green parts separated and thinly sliced
4 large russet potatoes, peeled
2 eggs, lightly beaten
kosher salt and freshly ground black pepper, to taste
2 tablespoons canola oil

  1. To make the ginger-apple scallion cream, combine the chutney, sour cream, and the sliced scallion greens in a small bowl. Stir and refrigerate until ready for use.
  2. Grate potatoes and transfer to a large strainer placed over a bowl or the sink. Using a spatula, gently press down on the potatoes to remove as much liquid as possible. Place potatoes into a large bowl and combine with sliced scallion whites, eggs, salt, and pepper.
  3. Preheat oven to 200°F. Heat 1 tablespoon of the oil in a large pan over medium heat. Drop 1/3 cup mounds of the potato pancake mixture into the pan and gently press down to flatten into a pancake about 4 – 6 inches in diameter. Cook until lightly browned on the bottom, about 3 – 4 minutes. Flip and brown the other side. Transfer cooked pancakes to a oven-safe pan and keep warm in preheated oven. Repeat with remaining potato mixture.
  4. Serve warm with a dollop of the ginger-apple scallion cream.

recipe slightly adapted from Ming Tsai

Potato Pancakes with Ginger-Apple Scallion Dairy-Free Sour Cream | doughseedough.net

Dairy-Free Sour Cream

14 ounce package firm tofu, well drained
1 teaspoon extra virgin olive oil
1 – 2 tablespoons freshly squeezed lemon juice
2 teaspoons apple cider vinegar
1 teaspoon honey
1/2 teaspoon salt

  1. Place tofu, olive oil, 1 tablespoon of lemon juice, vinegar, honey and salt into a food processor. Blend until very smooth and creamy. Taste and adjust with more lemon juice, if desired.

recipe slightly adapted from VegWeb


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Ginger-Apple Chutney

I can still remember a few (many?) years ago my mom handed me two cookbooks and told me to pick one. One was a Bobby Flay cookbook. The other, a Ming Tsai cookbook. It was a no-brainer – I chose Ming. I’m a cookbook hoarder – I have a scary amount of cookbooks stockpiled in our house. I love looking through them, but I rarely cook from them. Simply Ming is one exception; I cook from his book all the time.

Ming Tsai has yet to let me down. Everything I’ve made of his has been delicious, and this savory-sweet chutney is no exception. It is out of this world. Seriously. I had Mike taste it for a seasoning-check and he asked if he could have it for dinner (ha! crazy man). I am obsessed with this stuff. My one regret is that I didn’t make a double batch of it. I want to put it on everything right now. I have two recipes coming up in the next week or so that will use this chutney and they, too, are pretty dang delicious.

Ginger-Apple Chutney | doughseedough.net

Ginger-Apple Chutney
makes about 4 cups

4 cups Fuji apples (about 6 – 8 apples), peeled, cored and cut into 1/4-inch dice
1 lemon, juiced
1 tablespoon canola oil
2 medium onions, cut into 1/4-inch dice
2 tablespoons peeled and minced fresh ginger
kosher salt and freshly ground black pepper
1 cup rice wine vinegar
1 cup apple juice

  1. Toss apples with lemon juice in a large bowl.
  2. Heat oil in a large saucepan over medium heat. Add in onions and ginger and saute until onions are soft, about 3 -4 minutes. Add the apples and stir to combine. Cook for about 3 minutes, stirring occasionally. Season with salt and pepper, to taste.
  3. Add in vinegar and apple juice and simmer for about 30 minutes, or until only 1/2 cup liquid remains.
  4. Taste and season with salt and pepper, if needed. Refrigerate for up to 1 week.

recipe from Ming Tsai


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Vegan Lentil and Kale Soup

I drift between longing for warmer spring weather and hoping that this cold lasts forever. There are times when I actually love the cold – for a few hours a week, I really, really appreciate the cold weather because I run faster and stronger in it. The warmer it gets, the more I slow down… and the more water I need to carry to counter my very unladylike sweating.

Another reason to love the cold? Soup. Big, steaming bowls of heart-warming soup.

Vegan Lentil & Kale Soup | doughseedough.net

Vegan Lentil and Kale Soup
serves 4 – 6

1 tablespoon extra virgin olive oil
2 medium onions, diced
3 cloves garlic, minced
4 stalks celery, diced
2 large carrots, diced
1 1/2 teaspoons garam masala
1 1/2 teaspoons cumin
1 1/2 teaspoons chili powder
1 teaspoon red pepper flakes
1/2 teaspoon cardamom
salt and pepper, to taste
2 cups dried green lentils
8 cups vegetable stock
1 – 15 ounce can light coconut milk
6 cups torn kale

  1. Heat oil in a large pot over medium-high heat. Add in onions, garlic, celery, and carrot and cook, stirring occasionally, until onions are softened, about 5 minutes.
  2. Stir in garam masala, cumin, chili powder, red pepper flakes, cardamom, salt and pepper until well combined. Stir in lentils and vegetable stock. Bring soup to a boil, cover, and reduce to a simmer. Let cook for 30 minutes or until lentils are cooked through.
  3. Stir in coconut milk and kale. Let simmer for a minute to warm the coconut milk and slightly wilt the kale. Serve immediately.

recipe adapted from the Good Food cart


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Chipotle Quinoa Chili

 

This chili is a breeze to throw together. It’s an easy one-pot meal that takes no time to cook. Instead of making a frozen pizza or grabbing fast food, put this chili into your weeknight menu rotation. It’s packed full of good-for-you quinoa, beans, and veggies and a small bowl will keep you full for a long time.

 

Chipotle Quinoa Chili | doughseedough.net

Chipotle Quinoa Chili

1 tablespoon extra virgin olive oil
1 large onion, chopped
4 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon ground cumin
2 chipotle chiles in adobo, minced
3 – 14.5 ounce cans diced tomatoes with chiles
1 can black beans, rinsed and drained
1 can red kidney beans, rinsed and drained
2 bell peppers, chopped
1 cup frozen corn
1 cup quinoa, rinsed
4 green onions, thinly sliced
optional toppings: cilantro, tomatoes, cheese, sour cream, hot sauce

  1. Heat oil in a dutch oven over medium-high heat. Add onions and cook until softened, about 5 minutes. Add in garlic and cook for an additional minute.
  2. Stir in chili powder and cumin and cook for a minute. Stir in chiles, tomatoes, beans, bell peppers, corn, and quinoa. Bring to a boil, stirring occasionally. Cover and reduce heat to medium-low and simmer for 25 minutes or until quinoa is tender, stirring once or twice.
  3. Remove from heat and stir in green onions. Top with your favorite chili toppings and enjoy!

 

recipe from Alida’s Kitchen, originally from Kraft 


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Vegan Lemon Poppy Seed Muffins

Hello there, muffins! These little lemony bites are a good reminder that spring is right around the corner. It’s just hiding under piles and piles of snow. Piles that keep getting bigger and bigger… but eventually the snow will melt. Until then, keep dreaming of sunshine and happiness and cram your face full of these delicious lemon poppy seed muffins.

Vegan Lemon Poppy Seed Muffins | doughseedough.net

They’re whole wheat, but they’re not heavy. And the little sub of applesauce makes them just a teeeensy bit healthier. These are great to share, but they’re also great to keep for yourself. I made a double batch and shared a little and froze the rest. I now have a stash of these bad boys sitting next to my dairy-free cinnamon rolls.

Vegan Lemon Poppy Seed Muffins | doughseedough.net

Vegan Lemon Poppy Seed Muffins
makes 12 muffins

2 cups whole wheat pastry flour
2/3 cup sugar
1 tablespoon baking powder
1 1/2 tablespoons poppy seeds
1/2 teaspoon salt
3/4 cup plain soy milk
1/4 cup freshly squeezed lemon juice
2 tablespoons canola oil
2 tablespoons melted coconut oil, slightly cooled
2 tablespoons unsweetened applesauce
3 lemons, zested
2 teaspoons pure vanilla extract

  1. Preheat oven to 375°F. Place liners into a muffin tin and set aside.
  2. In a large bowl, whisk together flour, sugar, baking powder, poppy seeds, and salt. Make a well in the center of the dry ingredients and add in soy milk, lemon juice, canola oil, coconut oil, applesauce, zest, and vanilla extract. Mix until ingredients are just moistened, being careful not to over-mix.
  3. Fill prepared muffin tin three-quarters full. Bake for 20 – 25 minutes, or until muffins are lightly browned on top and a toothpick inserted into the center comes out clean. Let cool in tin for 5 minutes before transferring to a wire rack to cool completely.

 

recipe slightly adapted from Prevention RD, originally from Vegan Brunch


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My Favorite Barbecue Sauce

I’ve been making the same BBQ sauce for years. Sometimes I’ll add a little twist (bourbon anyone?), but the base recipe remains the same. I love this sauce and you can easily tailor it to your needs. Need a thicker sauce? Cook it for a little longer. Want some more heat? Add in a dash of cayenne. This sauce is good on pretty  much everything – pulled pork, chicken, burgers… I’ve even dipped some soft pretzels into it.

So, next time you need some barbecue sauce, try whipping up your own!

Homemade Barbecue Sauce | doughseedough.net

My Favorite Barbecue Sauce
makes about 1 quart

3 cups ketchup
1 1/2 cups water
3/4 cup apple cider vinegar
1/2 cup + 1 tablespoon brown sugar
1/2 cup honey
1 tablepoon freshly ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ground mustard
1 1/2 tabespoons freshly squeezed lemon juice
1 1/2 tablespoons Worcestershire sauce

  1. Whisk all ingredients together in a large saucepan over medium-high heat. Bring mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer for 40 minutes, stirring occasionally, or until desired consistency is reached.