Vegan Crescent Roll Veggie Pizza

Today I was craving that cold crescent roll veggie pizza appetizer that always finds its way into parties and potlucks. So I made it. Vegan, of course.

As always, feel free to use the brands of your choice but I'll list the ones I used to create this extremely easy and tasty masterpiece. Also, I'm literally never going to tell you an exact measurement of chopped vegetables to use. Grow up. Just kidding (love you)! Eye it, add what you want, and adjust to your taste.

Vegan Crescent Roll Veggie Pizza

One roll can be easily cut into about 12 squares. Double the recipe if bringing to a party!

Ingredients:

• 1 roll of crescent dough (Pillsbury is accidentally vegan)

• 4 oz vegan cream cheese (or half a container - I used Kite Hill plain)

• 1/4 cup vegan sour cream (I used Forager brand)

• 1/2 packet of ranch seasoning mix (you can use your own spices to create the ranch flavor or find a packet that happens to be vegan - some contain buttermilk so beware!)

• diced onion

• diced tomato

• broccoli florets

• shredded carrot

• vegan cheddar shreds (I used So Delicious brand)

• dried dill

Let's Cook

1. Preheat the oven to 350 degrees F.

2. Roll out the dough on a baking sheet lined with parchment paper.

3. Bake for about 8 minutes or until lightly browned.

4. Remove and let cool.

5. While dough is chillin' mix the cream cheese, sour cream, and ranch mix until smooth.

6. Chop up your veggies. Again, feel free to add whatever you want (green onion, olives, cucumber, etc.).

7. Spread the ranch mixture on the cooled dough, add the veggies and cheese shreds, and sprinkle some dill on top.

8. Serve right away or cover and chill in the fridge until you're ready to munch.

Healthy Vegan Berry Muffin Tops

This morning I decided to try making some banana oat muffin tops with some blueberries and strawberries. There are no added sugars and these make for a healthy little vegan snack!

Because the top of the muffin is the best part.

INGREDIENTS

Servings: 8 muffin tops

• 2 ripe bananas

• 1 cup of oat flour (I just ground up some rolled oats in the food processor)

• 2 flax eggs (1 egg = 1 tbsp of ground flaxseed + 3 tbsp water)

• 1 tsp baking powder

• vanilla or almond extract (optional)

• cinnamon

• berries

LET'S COOK

1. Preheat the oven to 350 degrees Fahrenheit

2. In a small bowl, mix your flax eggs and set aside to thicken.

3. Mash your bananas in a bowl with a fork.

4. Add the oat flour (or ground rolled oats), baking powder, dash of cinnamon (I don't measure, just eye it), splash of vanilla or almond extract, and flax eggs. Stir until well mixed.

5. Add a handful of berries. I split the batter so I could make one group of blueberry and one group of strawberry.

6. Take a scoop and place it on a parchment lined baking sheet. Repeat until the muffin top mix is gone.

7. Bake until the muffin tops start to firm up and very, very lightly brown, about 15-20 minutes.

8. Remove from oven and let them cool on a rack. Enjoy!

NOTE: If the muffin mix seems too dry because you didn't add enough water to your flax eggs like I did (oops), then add a splash of plant milk.

-Kat

Sweet Potato Breakfast Hash

This super simple sweet potato hash makes for a hearty, healthy breakfast.

Sweet potatoes are not only a great source of fiber and vitamins, like vitamin A, but they are packed with antioxidants, making them a great addition to any meal. I love having them at breakfast time, or as an evening snack with some peanut butter.

Sweet Potato Hash

For this breakfast hash, start with a baked sweet potato. I did this by piercing the potato in multiple places and putting it in the microwave for 2 minutes, flipping it to the other side, and cooking for another 2 minutes. Times may vary depending on your microwave and potato size. Once the potato is cooled some, you can get to work. Depending on the size of your potato, this could make 1 or 2 portions.

INGREDIENTS

1 baked sweet potato

handful of diced tomatoes

handful of diced onions

handful of chopped kale (fresh or frozen)

1/3 block of pressed tofu

LET'S COOK

1. Cube 1 baked sweet potato. Leave the skin on to reap the nutritious benefits.

2. Heat a skillet over medium heat. Add a bit of preferred cooking oil to the pan, then add the sweet potato cubes, tossing them to coat.

3. Let them cook for a few minutes, stirring them around occasionally.

4. Add chopped onions, tomatoes, and kale. I used frozen but you can also use fresh.

5. Lower the heat and put a lid on the pan. Let cook for a few more minutes.

6. Once the potatoes start to brown, remove from heat.

7. Prepare your tofu scramble. Heat another pan over medium heat.

8. Add cooking oil of choice and then crumble up the tofu into the pan.

9. Use a spatula to move the tofu around. As it starts to cook, add spices and a spoonful of nutritional yeast if desired. You can also use black salt which will add an egg-y flavor.

10. Once the tofu starts to get some color, remove from heat.

11. Add to the sweet potato hash, mix, and serve!

You can add a sauce to the hash if you'd like, but I found that this has enough flavor all on its own!

-Kat