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Wednesday, May 3, 2017

{Things Loved} Grocery Store Finds

Here's a collection of some new-to-me products that I've been enjoying lately.

I don't eat much yogurt anymore but when I need a dairy free one, this is great for using in recipes and smoothies.

I'm a big fan of Braggs Liquid Aminos as a soy sauce alternative but I'm digging Coconut Secret's Coconut Aminos lately. It has less sodium and a slightly sweet flavor from the coconut.

It took a few trips to Trader Joe's to find this Everything But The Bagel Sesame Seasoning Blend but I'm so glad I did. I sprinkle it on my Effortless Oil-Free Baked Fries and add it to stir fries. It also simplifies this snack I used to make.

I actually bought this by accident thinking it was tahini but it's so much better. I'm obsessed with this tahini sauce from Trader Joe's. It's great for dipping vegetables, falafel or pita chips in it and also delicious as a topping for tofu scrambles and Buddha bowls.

Here's another TJ's find. I'm a big fan of TJ's Pink Himalayan Salt and their Black Pepper (both in grinder bottles)and this one is my latest love. The seasoning mix not only contains lemon and pepper but also salt, garlic and onion powders. It makes it so easy to season a dish with just a few turns of the grinder!

What fun finds have you discovered lately?

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Friday, April 28, 2017

Easter 2017: Peeps Fruit Kabobs & Vegan Coconut Macaroon Nests

Since I had leftover Peeps from my new and improved Peeps wreath, I decided to make these cute fruit kabobs for Easter.

Of course I got the idea from Pinterest.

The only tip I have is to make them close to serving time so they Peeps don't get too soggy.

I also recreated these Coconut Macaroon Nests that we made a few years ago and veganized them.

Vegan Coconut Macaroon Nests

Ingredients:

1 (14 ounce) bag sweetened coconut

1 can (11.25 ounce) sweetened condensed coconut milk, I used Nature's Charm brand

1/2 tsp vanilla extract

1/2 tsp course salt (optional)

1/2 cup vegan chocolate chips (optional)

jelly beans

To make:

Preheat oven to 350F. Spray mini muffin tins with non stick spray.

In large bowl, combine coconut, sweetened condensed coconut milk, vanilla and salt (if using). Stir well. Drop by spoonfuls into mini muffin tins. Press each one down in the middle to create a little nest.

Bake until golden brown on top (about 30 minutes). Let cool on wire rack. Remove with off set spatula or butter knife. Mine were pretty sticky. Once cooled completely, melt chocolate chips and add a little to some of the nests (optional). Add jelly beans to the nests to complete the look. Chill to harden.