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POPSPeanut Butter Crackers Nutrition Facts per 1/4 cup Serving Size 21 g Amount Per Serving Calories 58 Calories from Fat 18 % Daily Value* Total Fat 2.0g 3% Cholesterol 0mg 0% Sodium 59mg 2% Total Carbohydrates 8.3g 3% Dietary Fiber 0.9g 4% Sugars 0.9g Protein 2.4g Vitamin A 0% • Vitamin C 0% Calcium 0% • Iron 4% Nutrition Grade A-
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POPSVegan Dry Uncheese Mix Comments: Wow is all I can say. This stuff rocks. Seasoning salt is just a mixture of salt and various spices. If you look in the spice section at the grocery store, you should have no problem finding one. I use Vege-Sal, which is more of a health store version of seasoning salt. The nutritional yeast gives it a cheesy flavor. on pasta so it was like alfredo sauce. I'm gonna try it on veggies-steamed broccoli. I highly recommend this stuff; it was fast, easy and tasty! make sure you use a whisk when heating the mix up on the stove to get the clumps out. It thickens pretty fast so watch it carefully. just like that nacho cheese sauce from the conveneince store but so much better This is so good! Just to make as much as you need! Very easy to take with you aswell, just add some water and pasta = the best mac&cheese I have ever had since becoming vegan. I've tried quite a few recipes and none have gotten the consistency right like this one
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POPSVegan Peach Melba Cupcakes Nutrition for cupcakes only: 138cals, 4.7g fat, 0mg cholesterol, 102mg sodium, 22.8g carbs, 0.6g fiber, 12.4g sugar, 1.5g protein I used a vanilla cooked buttercream. Raspberry sauce 1/4 c. brown rice syrup 1/4 c. mashed raspberries 1-2 tbs. unrefined cane sugar (depending on how sweet your berries are) Bring to a boil over medium heat and let simmer for 3-4 minutes. Pour into a bowl and let cool completely. Drizzle over frosted cupcakes and garnish with fresh raspberries.
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POPSCaramel Sauce This recipe comes from www.veganchef.com. This clip is of a post that I made about the recipe.
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POPSQuick and Tasty Bean Balls, Pate or Burgers I've used this recipe twice this week and I swear that it makes the tastiest burgers that I have ever had. When I made them, I used chickpeas and I decreased the amount of seasonings (I used half the amount of salt, only a small pinch of cayenne and about 3/4 the amount of everything else - with the exception of the parsley and sea kelp which I omitted because I didn't have any ). To make these into burgers, I simply fried them in a pan until browned.
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