TWO INGREDIENT SHOW #707

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Vegan Deviled “Eggs”

10 to 12 Pee-Wee white potatoes or Dutch baby white potatoes, steamed (al dente) and well- chilled

1 container store-bought, prepared hummus (any flavor, choose your favorite)

Paprika (optional, for garnish)

Cut each steamed and chilled potato in half lengthwise. Hollow out a cavity in each potato half with a melon baller, (to resemble hard boiled egg halves). Pipe in some hummus, garnish with paprika, and serve!

Apple and Peanut Butter Stack: Core and slice organic apples, then slather the slices with chocolate tahini and/or peanut butter. Stack for a festive, quick treat.

Stuffed Celery Sticks: Spread celery sticks with the following spreads for a healthy snack:

Almond Butter

Peanut Butter

Vegan Cream Cheese

Hummus

Banana Smoothie Shake: Put frozen banana slices and some nondairy milk in a high-performance blending appliance. Process until smooth and creamy to make a quick, refreshing shake.

Avocado-Miso Spread

1 small, ripe avocado, pitted an peeled

1 heaping tablespoon mellow white miso


Peel and pit one small ripe avocado. Put the avocado in a bowl and add 1 heaping teaspoon of mellow white miso. Vigorously stir to combine. Serve on whole-grain toast or crackers for a nutritious breakfast treat, quick lunch or "pick-me-up" snack.

Salsa-licious Guacamole: Peel and pit one small ripe avocado. Put the avocado in a bowl and mash with about 1/3 cup of your favorite salsa. Add more salsa to taste, if desired.

Tahini-Tamari Salad Dressing: Put 2 tablespoons sesame tahini, in a small bowl. Add 1 teapoon tamari and 2 tablespoons water. Whisk to blend, adding more water until desired consistency.

Chocolate Covered Almonds:

1 1/4 cups raw almonds,

1/3 cup vegan dark chocolate chips (55% cacao)

 

Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.

 

Line a 12-cup mini-muffin tin with colorful, mini cupcake liners. Spread the almonds in a single layer on the prepared baking sheet. Bake for 5 to 8 minutes, or until hot and slightly golden, stirring often, and checking every 2 minutes to prevent burning.

 

Carefully transfer the almonds to a large, heatproof bowl. Immediately sprinkle the chocolate chips and coconut over the hot almonds, and let stand for 10 to 20 seconds to let the chips begin to melt. Stir with a large spoon until the almonds are evenly coated with the chocolate chips and coconut. Immediately fold in the dried cherries.

 

Drop a heaping tablespoon of the almond mixture into each of the prepared paper liners. Refrigerate for 1 to 2 hours, or until set. Stored in an airtight container in the refrigerator, the almond clusters will keep for 3 to 5 days.