To Hell With Salad

Matcha Monster Munch Ingredients 6 cups freshly popped popcorn 1 cup raw pumpkin seeds 3/4 cup granulated sugar 2 tsp matcha powder (a.k.a. green tea powder) 1/4 cup light corn syrup (can sub brown rice syrup if desired) 1 tbsp non-dairy margarine or coconut oil, melted 1/2 tsp salt 1/2 tsp vanilla extract 4oz dairy-free dark chocolate, melted Directions Preheat your oven to 200ºF and lightly grease a rimmed baking sheet. Combine the popped corn and pumpkin seeds in a large bowl and set aside. In medium saucepan with high sides, combine the sugar, matcha powder, corn syrup, melted margarine or coconut oil, and salt. Whisk vigorously to break up any small clumps of matcha before proceeding. (They can be tricky to disperse, especially in hot liquids, so don’t be afraid to really beat the mixture up while you have the chance.) Set the pan on the stove over medium heat. Periodically stir as the mixture heats up, until the sugar has dissolved. Once it reaches a full boil, stop stirring and allow it to cook at a lively bubble for 5 minutes. Remove from heat and stir in vanilla. Working quickly but carefully, pour the hot sugar syrup over your bowl of popped corn and gently stir to coat. Transfer the entire thing over to your prepared baking pan, spreading it out into an even a layer as possible, and move it into your oven. Bake, stirring every 15 minutes, for 1 hour. Let cool completely before drizzling all over with melted chocolate. Allow the chocolate to fully set before breaking the popcorn into large clusters. Store in an airtight container in a cool place for 3–4 days.

15 Minute Thin Mints Ingredients 16-20 Oreo cookies 7-10oz semisweet chocolate 1 tsp mint extract Directions Twist the Oreos to separate them, and scrape off the cream filling. (Either discard, eat, or save it for another project.) Melt the chocolate, then stir in the mint extract. Mix well. Dip an Oreo half in the melted chocolate, turn to coat using a fork. Remove the Oreo from the chocolate, tap it on the edge of the bowl a few times (to let excess chocolate drip off,) and transfer to a lined cookie sheet. Leave at room temperature until set.

Apple Peanut Butter Banana Shake Ingredients 1 medium organic fuji apple, roughly chopped 1 cup vanilla hemp milk (or soy or almond milk) 1 tsp ground flax seeds 2 tsp creamy peanut butter 1 banana (use frozen banana for a more thick “milkshake” like texture) 1 tsp maple syrup pinch of salt 1/4 cup ice Directions Blend in a high speed blender and serve!

Sparkling Apple Cider Slushies Ingredients 1 bottle (24-25oz.) of sparkling cider** 1 gallon (64oz) of apple cider Directions Place sparkling cider in the refrigerator to chill. Carefully pour apple cider into a large gallon Ziplock bag, seal, and place in the freezer until thick and icy. Transfer cider to a large punch bowl and pour chilled sparkling cider over it. Stir to break up an large chunks, and serve immediately. **Note: Champagne may be substituted for sparkling cider.

Homemade Lime Marmalade via The Everyday Veggie Ingredients 7 medium limes 3 cups water several cups of white sugar (see below for explanation) Directions With a sharp knife, chop the hard ends off your limes and cut them in half. Slice the limes as thinly as humanly possible. When the limes are totally sliced, put the slices and the juice that’s escaped in a bowl with 3 cups of water. Soak overnight or at least for 6 hours When you’re ready, place the whole water/lime mixture into a heavy-bottomed pan and bring to the boil. Bring down to a simmer, cover and cook gently for around 45 minutes, until the rind is soft. Remove the mixture from the heat and measure it out into a separate bowl. For every 1 cup of mixture you have, place 1 cup of sugar into your pan.  Add the lime mixture back into the pan with the sugar and return to heat. Heat uncovered and gently until all the sugar has dissolved, then bring the mixture up to a boil. Boil the mixture rapidly for 15-20 minutes, stirring only very occasionally. You should start to see the mixture becoming jelled. When the mixture is fully jelled, remove from the heat and allow it to sit for 5 minutes. Pour into sterilized jars and seal. Allow to cool fully, and enjoy at your leisure.

Vegan Smores Pancakes Ingredients 1 scant cup whole wheat pastry flour or unbleached all purpose 2 tbsp graham flour (or finely crushed graham crackers) + more for topping 1 heaping tbsp sugar 1.5 tsp baking powder pinch sea salt 1 cup unsweetened almond milk 1 heaping tbsp melted non-dairy butter, melted 1 tsp pure vanilla extract 3 tbsp non-dairy semisweet chocolate chips + more for topping 3 tbsp vegan marshmallows for topping Directions Preheat an electric skillet to 300 degrees or a warm a large skillet over medium heat. Add flour, graham flour, sugar, baking powder, and salt to a large mixing bowl and whisk. Pour almond milk into a large liquid measuring cup, then add vanilla and melted butter and whisk. Add wet to dry and stir until just combined and no large lumps remain. If the batter appears a bit too thick, add another tbsp or 2 of almond milk; it doesn't have to be exact. Lastly, stir in chocolate chips and let batter rest for 5 minutes before cooking. Grease skillet with non-dairy butter and scoop 1/4 cup measurements onto the surface, dropping a couple more chocolate chips on top if any look sparse. Cook until bubbles appear on top and the edges begin to dry. Cook for an additional 2-3 minutes on the other side and then transfer on a serving plate. Once all pancakes are cooked, preheat the oven to low broil and position an oven rack on the second to top rack. Arrange your pancakes as you will be serving them on 2-3 plates and top with mini marshmallows. Place under broiler to toast marshmallows, being careful not to walk away as it will happen quickly. Once browned, carefully remove pancakes from oven using a towel or hot pad and sprinkle with a few more chocolate chips and a bit of crushed graham crackers. Devour immediately. Store any leftovers in an airtight container in the refrigerator for up to a couple days.