Delicious Recipes

These are some of my favorite vegetarian/vegan recipes. Try them out and enjoy!



Vegan Chocolate Peanut Butter Cups

This is the first recipe you have to try!  If you think that vegan recipes can't be amazing, this will prove you wrong.  They are insane!  Before I went vegetarian, I was a major Reese's Peanut Butter Cup addict.  I was so sad when I thought I would have to give them up forever.  Regular Reese's Peanut Butter Cups are obviously not great for you, but these veggie ones aren't nearly as bad.  If you are looking to lose weight, don't have these every day....but having them every once in awhile will make you soooo happy. Not concerned about weight?!  Enjoy these a few days a week. Bottom line is, make them....try them.  I dare you not to love them!   

MAKES 12

INGREDIENTS
1⁄2 cup Earth Balance butter
3⁄4 cup crunchy peanut butter (preferably unsweetened and unsalted)
3⁄4 cup graham cracker crumbs or 10 graham cracker squares
1⁄4 cup maple sugar or other granulated sweetener
1 cup grain-sweetened, nondairy chocolate or carob chips
1⁄4 cup soy, rice, or nut milk
1⁄4 cup chopped raw pecans, raw almonds, or raw peanuts

STEPS
Line a 12-cup muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.)
Set aside. Melt the butter in a small saucepan over medium heat. 
Roast raw nuts at low heat. Set nuts aside once golden brown.
Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well. Remove the mixture from the heat.  Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.
Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted.
Spoon the chocolate evenly over the peanut butter mixture. Top roasted chopped nuts over chocolate.
Place in the refrigerator to set for at least 2 hours before serving. 

These PB cups are great soft, but they're even better firmer! Enjoy!

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Pan Fried Daikon Cakes

These pan fried daikon cakes taste amazing and are easy to make. Although the recipe is not vegan, the cakes are perfectly seasoned and taste just like a blooming onion from Outback Steakhouse. Pair this with some brown rice, steamed greens, and miso soup for a perfectly yummy meal. My husband absolutely loves these cakes and eats most of them before I get a chance to eat one.



MAKES 4 Servings

INGREDIENTS
1 1/2 cups grated daikon radish
2 teaspoons sea salt
2 clove garlic, minced
1/2 red onion, chopped
1 egg, beaten
1/2 cup Italian seasoned bread crumbs
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon chile-garlic sauce (optional)
1 1/2 cups safflower oil for frying

DIRECTIONS
1. Place the daikon in a large bowl and sprinkle with the salt. Refrigerate for 30 minutes.
2. Drain daikon. Stir in the garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce. Mix well. Form into 8, small round patties.
3. Pour oil into a large skillet. Heat over medium heat. Fry patties in the hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.

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Cindy’s Vegan Chili
(you can substitute the dairy products for real dairy if you're not vegan)

Yield: 6 Servings

What to Buy:

2 tablespoons grapeseed oil

1 medium onion, finely diced

1 envelope taco seasoning
1 (4-ounce) can green chilies, diced

1 (15-ounce) can kidney beans, drained and rinsed

1 (15-ounce) can black beans, drained and rinsed
1 (28-ounce) can tomatoes, diced
1/2 cup salsa

2/3 cup shredded vegan cheddar cheese

1/4 cup vegan sour cream

How to Make It:
In a large saucepan, heat the oil over medium heat and saute onions until soft, about 5 minutes. Stir in the taco seasoning, chilies, kidney beans, black beans and tomatoes. Let simmer for about 15 to 20 minutes. Top with salsa, cheese, and sour cream.

What It’s Gonna Cost You:
Serving Size: 374g  Calories 270; Fat 13g; Saturated Fat 1.5g; Cholesterol 0mg; Carbohydrates 33g; Fiber 10g; Protein 10g