Rice Crispies!

6 cups (basically the whole box) of Brown Rice Crisps

1 container of Ricemellow Creme (you can also use a bag of Dandie's or Sweet & Sara)

3 tbsp Earth Balance Vegan buttery spread

1: Melt Earth Balance in a large saucepan on low

2: Stir in ricemellow creme, once melted, remove from heat

3: Slowly add rice crisps until completed coated
4: Add mixture into a "buttered" (Earth Balance) pan and cool.

Optional topping:
1/2 package of Ghirardelli semi-sweet chocolate chips
2 tbsp of natural peanut butter

1: Melt chocolate and peanut butter in a small saucepan
2: Add a layer on top of the completed crispies and cool.

*This recipe has been verified Gluten-free.

Quick Cinnamon Roll Bagels

1 Franz Cinnamon Raisin Bagel
1 Duncan Hines Creamy Home-Style Frosting (Classic Vanilla)

Or you can follow the frosting recipe located here.

1: Lightly toast or microwave the bagel until soft
2: Spread frosting and enjoy!

This is a quick simple recipe that I put together one day when I couldn't find a suitable morning breakfast treat. Store brands, ready-made doughs and bakeries have egg and dairy ingredients. There is one vegan cinnamon roll that is distributed to select coffee shops by the Flying Apron Bakery, however, it is gluten-free and extremely dry.

Native American Fry Bread / Tacos

4 cups flour
1 tbsp baking powder
1/2 tsp salt
1 1/2 cup warm water (give or take)
vegetable shortening/oil

1: Kneed together ingredients until soft (not sticky), cover and set aside for 20 minutes.
2: Shape into a flattened ball that is about 6" in diameter and 1/2" thick. Poke a hole in the center with your fingers.
3: Heat vegetable shorting/oil on medium in a saucepan.  Add one or two pieces at a time, making sure to monitor and turn them when they are lightly browned.
4: Remove from oil and drain on paper towels or strainer.

For Tacos:
Follow the taco recipe located on Vegan Ikwe and simply add the toppings to the fry bread.  Enjoy!

Coconut Crunchies

1 bag crispy chow mein noodles
1 bag Ghirardelli semi-sweet chocolate chips
1 cup natural peanut butter
1 tbsp Earth Balance buttery spread
1 tbsp vanilla extract
shredded coconut
powdered sugar

1: Pour the crispy noodles in a mixing bowl and set aside.
2: Melt chocolate, peanut butter, Earth Balance and vanilla in a saucepan on medium.
3: When the mixture has a smooth consistency, remove from burner.
4: Slowly pour over the crispy noodles and gently stir until noodles are completely covered.
5: Form into balls on wax paper and sprinkle powdered sugar and coconut over the top.
6: Let set for an hour and then store in an airtight container.  Needs no refrigeration.

Optional: If you really like coconut, add more to the batch during Step 4.

I remember making this in first grade with my teacher, Cecila (she preferred we call her by her first name).  She was very adamant about making sure we did things independently and I just loved her!  On a side note, she made these in a crockpot.

Fried Foods: Jalapeno Poppers and Onion Rings

2 cups of bread crumbs (I like Kikkoman)
1/3 cup nutritional yeast
1 cup flour
12-15 jalapenos
Daiya cheddar
1 sweet onion
1 cup water or soymilk
vegetable (soybean) oil

1: For the poppers, cut the tops off of the jalapenos and de-seed.  Squish chunks of Daiya together with a bit of salt and stuff each popper. Set aside.
2: In a small bowl, mix the flour and nutritional yeast together.  Add water/soymilk slowly and stir until the mixture is doughy and stretchy enough to cover the jalapenos.
3: Place breadcrumbs in a medium-sized bowl.  You may want to add your own dried herbs, salt and pepper, whatever your preference.
4: Warm enough oil on low-medium heat in a pan to cover one side of the popper/onion.
5: Roll the jalapenos in the dough mixture until covered.  This requires a bit of work, as they have a slick skin that does not hold the dough well.  I like to put a layer on, let it dry a little bit and add more dough.
6: Roll into the breadcrumb mixture until completely covered and then drop into the warmed oil.  Be careful to fry until lightly golden and to turn with a fork or tongs. 
7: Remove from oil and place on a paper towel to drain.  Enjoy!

 

For the onion rings, simply slice your sweet onion into chunky pieces and follow Steps 2-7.  

Root Beer Float

Yum!

1 pint of Vanilla Bean So Delicious Coconut Milk Non-Dairy Frozen Dessert
1 can of A&W Root Beer

The directions for this treat are self-explanatory, but I just wanted to say that, personally, I prefer Hansen's Creamy Root Beer in this recipe, but A&W is the second best as far as creaminess goes.  This combination makes two floats.

Taco Nachos

Light Life ground beef-style
Taco Seasoning or a cumin/paprika combination seasoned to taste
Daiya Cheddar cheese
lettuce
salsa
onions
hot sauce
Doritos Sweet and Spicy Chili chips

So yesterday I made tacos for lunch and had leftover ingredients, so I decided to try a spicy nacho thing.  Instead of shells, I replaced them with Doritos Sweet and Spicy Chili chips.  I then melted Daiya on them and added whatever was leftover.  Yum!

Sloppy Joe's

 

1 package Lightlife Gimme Lean Ground Beef Style
1 can Manwich meal
onion hamburger buns

1: Brown the Lightlife in a saucepan on medium heat.
2: Add Manwich meal, as directions on the can state (obvious! lol)
3: Toast bun, add mixture and enjoy.

This recipe is self explanatory, but I also wanted to say that in addition to this simple way to make them, I also like to add sauteed onions and melted Daiya. Yum!

Crispy BLT Bagel

So. Much. Better. Than. Tempeh!

6 strips of Smart Bacon
2 leaves of green lettuce
tomato slices
Vegenaise
2 everything bagels

1: Bake the Smart Bacon in a toaster oven on 425 for about 15 minutes or until as crispy as you'd like.  Tip: This bacon tastes the best when the outer edges are crispy and the inner part is still fairy soft.
2: Lightly toast bagel separately.
3: Assemble sandwich and enjoy!

Fancy Français Sugar Cookies

1 1/2 cup white flour
1/2 cup sugar
1/2 tsp baking powder
1/3 teaspoon salt
1 stick (or 1/2 cup) Earth Balance
1 tbsp vanilla extract
1 egg replacer (I like to use 11/2 tsp flax)
Optional: 1/3 cup soy milk

1: Preheat oven to 375ºF
2: Very thoroughly mix all ingredients together, dry ingredients first, then wet ingredients.  Continue by adding soy milk (or water) one teaspoon at a time until mixture sticks together when squeezed (but is still a little bit crumbly).
3: Roll the batter out and create shapes using cookie cutters or do as I did and cut into squares with a pizza cutter.
4: Bake on a non-greased cookie sheet for 7-8 minutes.  Watch the time; remove from oven when slightly browned on the bottom.

Creamy Sugar Frosting:
2 cups confectioner's sugar
2 tbsp Earth Balance
1 tsp vanilla extract
1 tsp almond extract
Up to 3 tbsp of soy milk (add one tsp at a time until you reach the desired consistency)
neon food coloring

Fudge Frosting:
1 1/2 cup confectioner's sugar
1/2 cup Hershey's powdered cocoa
2 tbsp Earth Balance
1 tbsp vanilla extract
Up to 3 tbsp of soy milk (add one tsp at a time until you reach the desired consistency)