Your web-browser is very outdated, and as such, this website may not display properly. Please consider upgrading to a modern, faster and more secure browser. Click here to do so.

Vegan Eats & Treats

Recipes, my creations, tips. All on being vegan. Enjoy!

Tags to help your search:
Breakfast Meals Desserts Appetizers Snacks What I've Made

Posts tagged appetizers

Mar 22 '12
Vegan Hot Wings and Ranch Dressing (click for recipe)

Vegan Hot Wings and Ranch Dressing (click for recipe)

Mar 21 '12
Vegan Spinach Artichoke Dip (click for recipe)

Vegan Spinach Artichoke Dip (click for recipe)

Mar 21 '12
Avocado Fries (click for recipe)

Avocado Fries (click for recipe)

Mar 20 '12
Vegan Jalepeno Poppers (click for recipe)

Vegan Jalepeno Poppers (click for recipe)

Mar 19 '12
Lucky Lettuce Wraps

Lucky Lettuce Wraps

Mar 18 '12
Vegan Spinach Potato Salad

Vegan Spinach Potato Salad

Mar 17 '12
Cheesy Uncheese Sauce (click for recipe)

Cheesy Uncheese Sauce (click for recipe)

Mar 16 '12
Raw Vegan Cheddar Dip (click for recipe)

Raw Vegan Cheddar Dip (click for recipe)

Mar 14 '12
Whole Wheat Soft Pretzels
INGREDIENTS:1 tsp active dry yeastPinch of sugar1/3 cup warm water (110 degrees)1/2 cup bread flour3/4 cup whole wheat flour2 Tbs white sugar1/4 tsp salt1 tbsp canola oil3 tbsp baking soda1 cup hot water (as hot as your tap can get)Sea salt or whatever other toppings you want
DIRECTIONS:
Dissolve yeast into water with a pinch of sugar, let stand 10 minutes, until the mixture is creamy colored. Mix the yeast mixture with flour, sugar, salt and canola oil, and knead until combined (a few minutes, not even 5). Let the dough rise in a greased bowl until doubled in size, about 1 hour. 
Preheat the oven to 425 degrees. When the dough has risen, pinch off a handful and roll it out into a long strand. Set aside. Repeat with the rest of the dough, about 6 times. Once all the strands are rolled out, pick up the first one and stretch it out again (the gluten will have relaxed and it should stretch further now). Twist it into a pretzel shape and place it on a baking sheet lined with silipat or cooking spray. Repeat with the rest of the strands.
Dissolve baking soda into hot water and stir until dissolved. Quickly dip each rolled pretzel into the mixture and place it back on the baking sheet. Sprinkle all the pretzels with sea salt, to your preference. Bake for about 8 minutes, until pretzels have browned.

Whole Wheat Soft Pretzels

INGREDIENTS:
1 tsp active dry yeast
Pinch of sugar
1/3 cup warm water (110 degrees)
1/2 cup bread flour
3/4 cup whole wheat flour
2 Tbs white sugar
1/4 tsp salt
1 tbsp canola oil
3 tbsp baking soda
1 cup hot water (as hot as your tap can get)
Sea salt or whatever other toppings you want

DIRECTIONS:

Dissolve yeast into water with a pinch of sugar, let stand 10 minutes, until the mixture is creamy colored. Mix the yeast mixture with flour, sugar, salt and canola oil, and knead until combined (a few minutes, not even 5). Let the dough rise in a greased bowl until doubled in size, about 1 hour. 

Preheat the oven to 425 degrees. When the dough has risen, pinch off a handful and roll it out into a long strand. Set aside. Repeat with the rest of the dough, about 6 times. Once all the strands are rolled out, pick up the first one and stretch it out again (the gluten will have relaxed and it should stretch further now). Twist it into a pretzel shape and place it on a baking sheet lined with silipat or cooking spray. Repeat with the rest of the strands.

Dissolve baking soda into hot water and stir until dissolved. Quickly dip each rolled pretzel into the mixture and place it back on the baking sheet. Sprinkle all the pretzels with sea salt, to your preference. Bake for about 8 minutes, until pretzels have browned.

Feb 19 '12
Vegetable Lasagna Cupcakes (click for recipe)

Vegetable Lasagna Cupcakes (click for recipe)