Halloween Party Mix

Ingredients:
1/2 cup raw pumpkin seeds
1/8 tsp olive oil
1/4 cup pine nuts
1/4 cup dried cranberries
1/4 cup cocoa nibs
1/4 tsp cayenne pepper
1/4 tsp salt

Toss pumpkin seeds in a small bowl with oil until coated. Spread seeds in skillet, and heat over medium-high heat. Cook 3 minutes, shaking skillet constantly, or until most of pumpkin seeds swell and pop. Transfer to bowl.

Add pine nuts to skillet, and cook 30 seconds, shaking skillet constantly, or until golden flecks appear. Transfer to bowl with pumpkin seeds. Stir in dried cranberries, cocoa nibs, cayenne pepper, and salt, and mix thoroughly. Season with more salt, if desired.

recipe from: Vegetarian Times October 2008

Candied Nuts

These nuts make a great appetizer to a fancy diner party, a tasty dessert, or just a sweet snack throughout the day.  This recipe would probably work with other nuts as well.

Ingredients:
2 ½ cups walnuts
2 ½  cups pecans
vegetable oil
1 cup sugar
½ cup water
1tsp cinamon
½ tsp salt
1 ½ tsp vanilla extract

Heat nuts in moderate oven (375 deg.) for 5 minutes, stirring once.  oil sides of heavy 2-qt. saucepan.

In saucepan, combine sugar, water, cinnamon, and salt.  Heat and stir till sugar dissolves and mixture boils.  Cook without stirring to soft-ball stage (236 deg.).  Remove from heat.  Beat by hand 1 minute or until mixture just begins to get creamy.  Add vanilla extract and the warm nuts.

Stir gently until nuts are well coated and mixture becomes creamy.  Turn out on buttered platter or cookie sheet.  Separate at once using two spoons or forks.  Makes about 2 pounds of crunchy sugared nuts.

recipe from: Victoria Frost

Turmeric Popcorn

This recipe is almost too simple to write. Turmeric is a wonderful spice, and so healthy for you, so feel good about eating this tasty snack.

pop pop corn
add olive oil and salt
add liberal amounts of turmeric

enjoy.

Batter-Fried Cauliflower Pakoras

Prep. Time: 15 minutes
Makes 1 serving.

I made these with broccoli and eggplant – both of which tasted amazing, and I’m about to make some more with the eggplant tonight. My friend says these should be re-named to Broccoli Fried Donuts, you decide.

The recipe suggests serving with hot tea, and ketchup or chutney for dipping.

Ingredients:
about 2 cups of cauliflower florets (or other veggies) sliced into cross sections no more than 1/2 inch thick.

Batter:
1/2 cup all purpose GF flour
1 tsp curry powder
1/2 tsp salt
1/2 tsp baking powder
1/3 cup water
Canola (or other) oil for frying

In a large bowl, combine the flour, curry powder, salt, baking powder, and water to make a smooth, thick batter. It should not be runny. If necessary, add more water 1 to 2 tablespoons at a time. Mix well.

Warm 1/2 inch of oil in a medium skillet on medium heat. The oil is ready for frying when a drop of batter quickly crisps. Coat the cauliflower slices in the batter, and carefully place them in the pan to avoid splashing the hot oil. Don’t crowd the pan. Cook until golden on both sides, turning once, for 2 to 3 minutes on each side. Transfer to a paper towel to drain. Serve as soon as possible.

recipe from: Student’s Go Vegan Cookbook

Twice-Baked Potato Stuffed with Broccoli

Prep Time: 15min
Cook Time: 1hour
Makes 1 serving

1 russet or sweet potato
2 teaspoons olive oil
1 large garlic clove, minced
1/8 tsp red pepper flakes
1/4 bunch broccoli, finely chopped (about 1 cup)
1/4 cup water
salt

Preheat the oven to 400 F.

Wash the potato and pierce the skin in one or two places with a knife to allow steam to escape. Bake for 50 to 60 minutes, or until the inside is soft. Test for doneness by gently squeezing the middle of the potato (use a pot holder). If it gives in easily to your touch, it’s done. Remove the potatoes from the oven, and lower the oven temperature to 350 F.

In a med. saucepan, add the oil, garlic, and red pepper flakes. Saute for 1 minute on medium heat. Add the broccoli and stir for 30 seconds. Add the water, cover, reduce the heat and simmer for 10min or until broccoli is tender.

When the potato is cool enough to handle, cut it in half lengthwise. Scoop out the inner part, leaving 1/4 inch of the potato on the skin to strengthen the shell. Add the pulp to the broccoli, blending with a fork until combined. Salt to taste. Refill the potato sheet and drizzle with a small amount of olive oil. Bake 15 – 20 minutes.

recipe from: Student’s Go Vegan Cookbook

Vegetable Fritters

Another winner from The Gluten-Free Vegan, this recipe goes over great with non-vegans and vegans alike. This recipe makes only a few of these fritters, I generally double or triple the recipe when I make it in order to have enough to feed everyone (and have a few leftovers).

Ingredients:
2/3 cup garbanzo bean flour
5 tablespoons water
1/4 tsp ground cumin
1/4 tsp cayenne (optional)
1/4 tsp ground turmeric
2 tablespoons chopped fresh cilantro
1/2 cup peeled and grated yam
1/2 cup finely chopped onion
2 cloves garlic, chopped
1-3 tablespoons grapeseed or canola oil
1/2 tsp salt (test this, I find these need a LOT more salt)
1/4 tsp freshly ground pepper (or to taste)

In a large bowl, combine the garbanzo bean flour, water, cumin, cayenne, turmeric, and cilantro; with your hands, mix together until very well blended. Add the yam, onion, and garlic, and mix well.

Heat a large skillet over medium-high heat (closer to high than to medium) and pour in 1-2 tablespoons of the oil. When it is hot, scoop about 2 tablespoons of the mixture into your hands and form a ball. Carefully place the ball into the skillet and flatten it to form a patty. Add more balls and flatten them, until the skillet is full. Fry on each side until they are crispy, 6-8 minutes, then carefully flip over and fry on the other side. Remove from the skillet with a slotted spatula and place on a platter. Repeat with any remaining mixture. Season to taste with salt and pepper.

recipe from: The Gluten-Free Vegan

Granola

Ingredients:
1 cup chopped walnuts
1 cup raw cashews
1/2 cup pumpkin seeds
1/4 cup sesame seeds
1/2 cup sunflower seeds
2 cups puffed rice
1/2 cup pitted and chopped dates
1/2 tablespoon ground flax meal
1 tablespoon sorghum flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 cup canola oil
1/2 cup agave nectar

Preheat the oven to 325 F. Lightly spray a jelly-roll pan with vegetable oil nonstick spray.

In a large bowl, combine the nuts, seeds, puffed rice, dates, flax meal, flour, and spices. Pour in the oil and agave nectar and stir to really blend everything together and distribute the nuts, seeds, and fruit evenly.

Pour the granola into the prepared baking pan and spread it out so it covers the entire pan. Bake, uncovered, for 30-40 minutes, or until the mixture is a light golden brown. You must stir this during the baking process, to ensure the granola bakes evenly.

It will not be crunchy when you first remove it from the oven, but be careful to not overcook. When it cools it will get crunchy.

As soon as it starts to cool, transfer the granola from the pan into an airtight container, and let it finish cooling there, as it is a bit sticky and may stick to the pan if it remains there. Store in the airtight container.

recipe from: The Gluten-Free Vegan

Kale Crisps

Serves 8

3 tablespoons of olive oil
2 tablespoons apple cider vinegar
2 tablespoons agave nectar
1 teaspoon salt
1 1/2 teaspoons garlic powder
1/8-1/4 teaspoon cayenne pepper
1 medium bunch of kale, washed, stemmed, and chopped into 1-inch pieces

Preheat oven to 350 F and place rack in center of the oven.

Whisk all ingredients except kale in a small dish. Place kale in a large bowl and toss with dressing to coat. Spread kale onto a large baking sheet in a single layer (you may have to do this in batches). Bake for 8-10 minutes. Toss chips with a wooden spatula and return to oven for another 7-8 minutes, until crispy throughout.

recipe from: Delicious Living July 2008

Tortilla Chips

I actually prefer these made with brown rice tortillas, but the corn tastes good too. This chips are a great thing to make with dips, and so much better that I never want to eat chips from a bag again!

Ingredients:

2 cups vegetable or canola oil
10 (6-inch) corn tortillas, each cut into 8 wedges
sea salt for seasoning

Heat oil in a large frying pan or cast iron skillet over medium-high heat until shimmering but not smoking or 350°F on a deep-frying thermometer, about 8 minutes. Meanwhile, line two large plates or baking sheets with paper towels and set aside.

When oil is hot, add a few handfuls of tortilla wedges, being careful not to overcrowd, and fry until golden brown, about 2 minutes per side. Remove chips with a slotted spoon to the paper-towel-lined plates or baking sheets and sprinkle with salt. (Check the oil temperature in between batches and adjust heat accordingly.) Repeat with remaining tortillas and serve.

recipe from: http://www.chow.com/recipes/11346

Agave Popcorn Balls

makes 16-20

6 cups popped corn (about 1/4 cup unpopped)
2/3 cup chopped almonds
1/4 cup grain-sweetened chocolate chips (optional, I left these out)
1/4 cup plus 2 tablespoons agave nectar
1/2 cup plus 1 tablespoon almond butter or tahini (I made it with almond butter)
1/2 teaspoon salt

Mix popcorn, almonds, and chocolate chips (if using) in a large mixing bowl. Heat agave nectar, almond butter or tahini, and salt in a small saucepan over medium heat. Once syrup starts to get light, frothy and bubbly, cook and stir constantly for another 30 seconds. Pour syrup over popcorn and mix with a wooden spoon until incorporated. let cool completely.

When cooled, press small handfuls into balls with your fingers. These will keep for 2-3 days, covered, at room temperature.

recipe from: Delicious Living July 2008