S’mores Cups
The same thing you love about s’mores, minus the inevitable sticky marshmallow and melted chocolate fingers. They’re comprised of only six ingredients and come together within a matter of minutes.
apple turnovers
1 lb vegan puff pastry [[when i get my vegan puff pastry recipe perfected i’ll post it, i promise!]]
3 tablespoons nondairy butter
4 large granny smith apples peeled cored and thinly sliced
1/4 cup granulated vegan sugar
2 teaspoons fresh lemon juice
2 tablespoons cornstarch + water mixture
chill puff pastry until done making filling
melt nondairy butter in a large frying pan over medium high heat. add in apples and sauté for 5-7 minutes until tender.
add in sugar and lemon juice and sauté for 1-2 more minutes.
remove from heat and let cool
line a rimless baking sheet with parchment paper. take puff pastry and cut into 8 squares
brush the surface of each square with the cornstarch slurry leaving a 1/4 inch border around the edge.
put roughly 2 tablespoons of filling near the middle of each square, and fold it to make a triangle
seal edges [[i press mine with a fork, my dad folds his all fancy so however you do it is up to you]]
repeat until out of filling
cover with waxed paper and put in fridge for 30 minutes
preheat oven to 425 and make sure there is a tray in the middle of the oven
brush the tops of the pastries with the cornstarch slurry and sprinkle with extra sugar
puncture the the tops of each pastry twice with a fork
bake turnovers for 20 minutes. reduce heat to 350 and continue baking for 15 - 20 more minutes
let cool for 15 minutes
EAT THOSE DELICIOUS MORSELS
Connor’s Cheezy, Super Nutritious Tofu Scramble
Tonight, I was hungry. I biked and ran today, so my solution was a huge tofu scramble with things that were on the brink of in-edibility in my refrigerator. If you don’t have something, don’t worry! Add in what else you like, but if you follow this recipe, you’ll have a lot of nutrients!
Ingredients
- 1 block extra firm tofu (I used a fortified variety)
- 1/2 onion
- 4 large cloves garlic (I used a bit more)
- 1 carrot
- 3 tomatoes
- A handful of chopped kale
- A handful of chopped spinach
- Olive oil
- Flax seed oil
- Salt
- Pepper
- Red pepper flakes
- Basil
- Oregano
- Nutritional yeast
- Daiya
- Soy mozzarella
- Salsa
Directions
- Cut the tofu into small chunks and press them.
- Cut the onion, garlic, tomatoes, and carrots.
- Wait a few minutes until the tofu is nearly pressed and start sauteing the garlic and onions in olive and flax seed oil.
- When the tofu is pressed sufficiently, use a fork in a large bowl to crumble the tofu. Once crumbled, add it to the pan.
- Add in the carrots and the tomatoes followed by the seasonings (do this to taste, I like mine spicy!).
- Chop the spinach and kale while this is cooking.
- Add in the salsa and the cheeze and stir and let the cheeze melt.
- Once the cheese is melted, add in the spinach and kale.
- Let the scramble simmer for a while, and then serve!
This makes a lot, so be prepared to share (or store if you’re selfish like me).
Connor’s Garlic/Pepper/Tempeh Pasta Toss
It’s hearty and amazingly delicious.
Ingredients
- 2 servings of pasta
- 3/4 bell pepper
- 1/4 of a block of tempeh
- 4 cloves of garlic
- Nutritional yeast
- Olive oil
- Red pepper flakes
- Bragg’s amino acid sauce
- Vegan butter
Directions
Start to boil some water for the pasta. Start chopping the garlic into small chunks, and saute in a pan with olive oil and some red pepper flakes. Chop the bell pepper and add into the pan with tempeh. Crumble the tempeh into very small pieces. As soon as the water boils, cook the pasta.
Slowly cook the tempeh/peppers with a few squirts of Bragg’s and two spoonfuls of nutritional yeast in the pan until the pasta is al-dente. Strain the pasta, and cover in the vegan butter, or olive oil if you want.
Split the pasta and toss into two, and mix.
Enjoy!
