Vegan (Microwave) Cheese Fondue

We decided to eat-in on Valentine’s Day to avoid the crowds on what a friend in the restaurant biz once referred to as “amateur night.”  But we wanted a bit of romance…maybe something we could feed each other little tastes of. Enter fondue.

After researching lots of vegan fondue recipes with potato, rutabaga, and more–and admittedly loving the rutabaga-based fondue at Vedge restaurant in Philly–all of them sounded like lots of work with questionable textures.

As with queso and all of the machinations vegans go through to create a Mexican cheese sauce causing me to wonder, “Why not just melt vegan cheese with Rotel tomatoes?,” and doing it with great success, I decided to veganize a very traditional dairy-based fondue.

I simply swapped out vegan for dairy-based cheese in a recipe by Tyler Florence and I wouldn’t change a thing about the dairy version for Bob nor the vegan version for me. Swiss is traditional, but if you can’t find vegan Swiss, cheddar is lovely too.

We own a fondue pot, but for just the two of us, we didn’t want to break it out because we didn’t want to make that large of a quantity. I wasn’t sure if microwaving would work, but a gratin dish in the mic seemed more fondue pot-like than a saucepan, and it worked beautifully.

Yield: 1 serving (easily doubles; if you double perhaps use 2 gratin dishes)

1/4 pound vegan cheddar or Swiss cheese, shredded

In a small bowl, coat the cheese with cornstarch and set aside. Rub the inside of a small ceramic gratin dish with the cut sides of the garlic clove halves, and then discard.

Using full power in the microwave, heat the wine and lemon juice and bring to bubbling, 30 seconds or so. Stir the cheese into the liquid and heat 30 seconds at a time, whisking in between, until melted. Once cheese is melted and smooth, stir in cherry brandy, mustard, and nutmeg.

Serve immediately on a wooden cheese board or platter with dippers. Gently reheat  fondue and whisk as necessary.

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Vegan Spinach, Veggie, & Cheese Enchiladas

Yield: 8 enchiladas

Ordering vegan Mexican food in a restaurant here in Eastern Virginia is a bit tricky.  Enter my quick and easy homemade restaurant-quality vegan enchiladas.

It appears, in exchanges with other vegans, that simple foods we thought were safe–like refried beans–are not necessarily.   Apparently many restaurants still use lard in them, yet say they do not.  How much of that misunderstanding is language barrier-based, I’m not sure.  But I’d rather not take a chance.

As it turns out, these enchiladas include no beans at all.  They were inspired by spinach and goat cheese enchiladas I used to make as a vegetarian, a favorite for company from back in the day.

Vegan goat cheese in our area is expensive, so I used a combination of Tofutti cream cheese and Daiya pepper jack flavored shreds.  In addition to the baby spinach–for which you can substitute baby kale–I add a generous portion of a riced broccoli-cauliflower mix. I purchase it for convenience, but you can just pulse 4 ounces each of broccoli and cauliflower in a food processor until very finely minced.

For a sauce, feel free to make your own, but I love the Hatch brand mild green enchilada sauce.  If you are not a green sauce fan, red would be delicious too.  I was going for all green which, as it turns out, is appropriate for this Saint Patrick’s Day post if you overlook the small detail that these enchiladas are not in the least bit Irish.  But they are every bit tasty.

1 tablespoon olive or vegetable oil

1 medium onion, diced

2 large clove garlic, minced

8 ounces riced broccoli-cauliflower mix (or make your own by pulsing 4 ounces of each in a food processor until finely minced)

8 loosely packed cups baby spinach or kale

1 teaspoon ground cumin (or more to taste)

1/2 teaspoon smoked paprika or your favorite chili powder like Ancho (or more to taste)

4 ounces vegan creamed cheese

2 cups shredded vegan cheddar, jack, or pepper jack cheese (or a blend; I use Daiya pepper jack), divided

8 gently warmed corn tortillas

1-15 ounce jar green enchilada sauce (mild, medium, or spicy; I use Hatch Green Chile Enchilada Sauce)

Toppings: vegan sour cream, pico de gallo, sprigs of fresh cilantro; optional: lime wedges and roasted pepitas

Oil a 9 x 13 inch casserole dish and set aside.  In a large skillet over medium heat, bring oil to shimmering.  Add onion and saute, stirring frequently, until softened.  Add garlic and saute, stirring frequently, for about 30 seconds.  Add riced vegetables and saute, again stirring frequently, for 5 minutes or so until they have softened, released their juice, and it has been evaporated.  Add spinach or kale, about 2 cups at a time, and cook, stirring, until it begins to wilt.  Repeat until all greens have been added.  Stir in cumin and smoked paprika.  Then stir in vegan cream cheese and 1 cup of the shredded cheese until melted. You can remove the skillet from the heat if mixture seems to be cooking too much, as the residual heat will melt the cheeses.

Preheat oven to 350 degrees.  Divide mixture evenly among the 8 tortillas, spooning it in a loose rectangle in the center of each and gently folding the sides toward the center, overlapping.  Cover the bottom of the prepared casserole dish with a very thin layer of the enchilada sauce and nestle each tortilla into the dish, sides touching with folded side down.  Spoon remaining sauce over the enchiladas, spreading to cover exposed areas of tortillas.  You may or may not have sauce left over.  Sprinkle top evenly with remaining cup of shredded cheese and bake for 20 minutes.  Remove from oven and serve topped with sour cream, pico de gallo, and cilantro sprigs along with optional lime wedges and roasted pepitas.


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Cuban-Inspired Chex Mix


Recently, I heard an interview on NPR with Anya von Bremzen, the author of Paladares: Recipes Inspired by the Private Restaurants of Cuba, and I was completely captivated by the tales of resourcefulness, resilience, and innovation, not to mention the kinship the Russian author feels with her Cuban socialist brethren, especially in terms of hunger and deprivation.  I highly recommend.  The photos are stunning, the stories engaging, and the recipes, while not necessarily vegan, are easily veganized.

This isn’t one of them, but it is inspired by the flavors of Cuba, some of which we have learned to appreciate thanks to Juan and Barbara Gelpi.  I gifted them with this batch–though I kept a little stash (which instantly disappeared)–and Juan pronounced that it tasted “pretty Cuban,” which is quite a compliment coming from him, an accomplished vegan cook with Cuban roots.

After perusing the cookbook, I new I wanted to include the flavors of orange and cumin which featured prominently in one of the recipes.  But I also knew that I wanted to nod to their very simple staples of rice, black beans, corn, potatoes, onion, and plantains.  Granted, I ended up using an Asian black bean product, but I like some soy in my Chex Mixes and have never felt that that alone made them taste Asian, that is, unless I wanted them to and punched up the Chinese, Japanese, or Thai flavors with other ingredients.

I think you will love this addicting iteration.  It doesn’t have a lot of contrasting colors, but the flavor will more than make up for any lack of color.  For many others, just search “Chex Mix” here on The Blooming Platter.

1/2 cup vegan butter

Juice and zest of one large orange

2 tablespoons black bean garlic sauce (sold in the Asian section of the grocery store; make sure it is vegan)

1 tablespoon ground cumin

1 tablespoon garlic powder

1 tablespoon onion powder

8 cups Rice Chex

6.5 oz toasted corn snacks

4.5 ounces plantain strips

4 ounces Potato Sticks

2.8 ounces crispy fried onions

1 cup roasted and salted cashews

Preheat oven to 250 degrees.  While oven heats place vegan butter in a large roasting pan and place inside oven to melt butter.  Remove from oven and whisk in orange juice and zest, black bean garlic sauce, cumin, and garlic and onion powders.  Stir in remaining ingredients in order given.  Roast for 1 hour, stirring every 15 minutes. Remove from oven, cool, and package in an airtight container(s).

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Vegan Crispy Brussels Sprouts Soft Tacos

Turn Brussels sprouts haters into lovers this Valentine’s Day…

This is less a vegan recipe than a tasty suggestion for enjoying shaved Brussels sprouts in an unexpected but super-easy way. Your plant-based dinner will go together in a healthy and flavorful flash.

Speaking of, I tend to stay busy and move pretty quickly in general, so to achieve the deeply charred sprouts that I favor as efficiently as possible, I crank the oven to 500 degrees and roast theshaved sprouts on a sheet pan with a lip–very lightly spritzed wirh olive oil and sprinkled with sea salt and pepper–for 15 minutes, stirring after every 5. But, adjust the temp and time to suit you.

Because I love crispy sprouts bathed in a “bee stung” Sriracha-agave sauce, I made a Sriracha sour cream and used a sweeter salsa; pineapple in my case.  But you could whisk lime juice or zest, cumin, a little chilies in Adobo or whatever sounds good to you.  And use whatever salsa you prefer.  It will be delicious.

Happy Valentine’s Day!

Yield: 1 Taco (easily multiplies)

1 corn tortilla, warmed

1/4 cup roasted and lightly salted crispy roasted Brussels Sprouts, warmed

1 to 2 tablespoons grated vegan cheddar

1 to 2 tablespoons salsa

1 tablespoon vegan sour cream whisked together with 1/4 teaspoon Sriracha

Garnish: 1 teaspoon roasted and lightly salted pepitas and/or cilantro sprigs

Layer ingredients in order given on top of the warm tortilla and seve immediately. Avoid over-stuffing so the taco can be folded and picked up or serve with a knife and fork.

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Vegan Ro*tel “Velveeta” Dip or Sauce
The BEST Hot Vegan Cheese Dip or Sauce
Get Your Super Bowl Game On!

This is the old school recipe my way…

And hopefully I am not posting this too late for your Super Bowl festivities.

Recently, a local vegan bakery advertised their vegan “chick-un” nugget platter with “cheese” sauce for the Super Bowl.  I was curious about the sauce because, fairly recently in researching vegan cheese sauces online, there was a baffling array of sauces made with potatoes, eggplant, cashews and more.  But I was highly skeptical and  wondered to myself at the time, “Why not just melt some vegan cheese?”   And I shied away from experimenting.  But, Friday, I purchased some of the advertised sauce on the way to school to enjoy with my lunch at my desk.  It was a nice texture and lovely color, but it tasted oddly of garlic and mustard, ingredients I have used in vegan cheese spreads, but better camouflaged than that. It wasn’t bad, but it didn’t taste convincingly like cheese.

So, I looked up the old recipe from my childhood–10 ounces of Ro*tel tomatoes and 1 pound of Velveeta–and purchased some Ro*tel yesterday on my grocery store run.  The cheese I had on hand.  Velveeta is so processed that it always reminded me of what would happen if orange vinyl were sold in blocks, so I figured that vegan cheese would be a shoe-in.  This morning I melted it in the microwave with the So Delicious vegan shredded cheeses I had on hand–both cheddar and cheddar-jack–and I was right!  I needed look no further for my go-to cheese sauce.  And, shamefully, I fantasized almost all the way through my yoga class, buying some jalapeno-lime corn chips on the way home and diving in.

Granted, this is not health food folks.  It is an occasional splurge.  And with the price of vegan cheese, it’s not cheap.  But it is super simple, lightening fast, and delicious.  It contains no nuts as some cheese sauces do, but it does contain soy.  However, soy is not even a whisper of a problem for me and hopefully not for you.

Plus, I can think of a million ways to use it.  It is hard to beat, plain, as a hot dip for chips.  But why not add corn, black beans, green chilies, vegan sausage, cooked diced potato, or some of all and enjoy it as a chunkier dip, as a sauce for nachos, a filling for enchiladas, or even as a base for a casserole, say potato and Poblano?  Or simply kick it up with some cumin, coriander, chili powder, or lime juice?

While your wheels are turning, why not make a batch and munch on it with some crispy chips?

Vegan Ro*tel “Velveeta” Dip

1 10-ounce can Ro*tel Diced Tomatoes and Green Chilies, mild or spicy

1 pound shredded vegan cheese (I like So Delicious cheddar and cheddar-jack sold in 8 ounce packages)

Optional garnish: chopped fresh garnish

Place in a microwave safe bowl or a double boiler and heat until melted, stirring frequently, approximately 8 minutes.  Whisk for a smoother finished product.  Serve warm with chips and a sprinkling of chopped fresh cilantro.

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Vegan Hazelnut-Orange Sandwich Cookies
with Chocolate Ganache Filling
a gorgeous gourmet gift from your kitchen

These stunning cookies are simple to make but will impress the most serious gourmand in both flavor and appearance.

I like to package them two to a cellophane bag, tied with raffia through a hole punched in my cute (if I do say so) business cards.

Vegan Hazelnut-Orange Sandwich Cookies

3/4 cup sugar (I use demerara)

2 1/4 cups all-purpose flour (I use white whole wheat)

1/2 teaspoon ground cinnamon

1/8 teaspoon ground allspice

Pinch of ground cloves

1 cup plus 6 tablespoons vegan butter, softened

3 tablespoons orange liqueur (like Triple Sec) or 2 to 3 tablespoons fresh orange juice

6 ounces vegan semisweet or bittersweet chocolate, finely chopped

Preheat oven to 325°.  Line 2 baking sheets with parchment paper or Silpat. Spread 1/4 cup hazelnuts in a skillet or pie plate and toast for about 3 to 5 minutes or until lightly golden brown.

In a food processor, pulse the remaining 1/2 cup hazelnuts with 2 tablespoons sugar intil finely ground. Add the flour, cinnamon, allspice, cloves, salt, and the remaining 1/2 cup plus 2 tablespoons sugar and pulse to combine well. Add 1 cup butter, broken into hunks, and orange liqueur and pulse until the dough comes together.

On a lightly floured surface, working with half of dough at a time, roll the dough out to about 1/4 inch thick. Using a 1 1/2- to 2-inch cookie cutter, cut cookies out as closely together as possible. Place cookies on baking sheet, about 1/2 inch apart. Repeat with remaining half of dough, gently kneading in scraps from first half. Gather scraps from second half, gently knead, and reroll scraps from second half.

Bake the cookies for about 20 minutes, until the bottoms are lightly colored but the tops are still fairky light, rotating pans after 10 minutes. Transfer the baking sheets to wire racks and allow to cool.

In a medium saucepan over low heat, melt the chocolate with the remaining 6 tablespoons butter, whisking until smooth. Transfer the mixture to a medium bowl and let cool for 10 minutes.

Turn half the cookies over and spoon a small dollop of the chocolate in the center of each of those. Dip the remaining cookies halfway into the chocolate and position over the filled bottoms, pressing gently to seal. Sprinkle the remaining chopped toasted hazelnuts onto the chocolate, pressing gently if necessary, and let the sandwich cookies stand for about 30 minutes until the chocolate is set.  Chill if packaging or transporting.

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Vegan 4-Ingredient Thai Chicken and Cream Cheese Roll-ups

These simple retro-contemporary apps are like cute little packages, and they are so quick, easy, and satisfying.  Though they are best warm, they are even delicious cold.  I know because I have brought them to school for lunch 3 days this week and my days don’t leave time to heat my lunch.

I am not sure why I even had Pillsbury Crescent Rolls in the fridge–vegan Pigs-in-a-Blanket?–but I did and I was craving my Vegan Thai Chicken Bites.  However, I had no puff pastry and no cashews.  So, I adapted.  I used the same sesame-garlic Tofurky Slow Roasted Chick’n and a dab of commercial Thai peanut sauce in both, but added a layer of vegan cream cheese to the roll-ups, and omitted the cashews.  Delish.

For presentation at home, I arranged them on a leaf of kale and sprinkled coconut shavings over the top.  But, believe me, they are also irresistible out of a Tupperware carton.

1 can Pillsbury Crescent Rolls

Approximately 1/3 cup vegan cream cheese, softened

1 box sesame garlic Tofurky Roasted Chick’n

Approximately 3 tablespoons commercial or homemade peanut sauce + extra for dipping

Optional: fresh kale leaves and coconut shavings

Preheat oven to 375 degrees.  Line a baking sheet with parchment paper or Silpat (silicone baking sheet) or spray with nonstick spray.  Unroll crescent roll dough and separate triangles, laying them a couple of inches apart on baking sheet.  Spread with about 2 teaspoons of vegan cream cheese, top with about 1/8th of the chick’n, drizzle with about 1 teaspoon of peanut sauce, and roll up beginning with wide side of dough triangle opposite point.  Bake for approximately 15 minutes or until golden brown.  Let cool enough to handle and then serve immediately on an optional bed of kale sprinkled with coconut shavings and a dish of extra peanut sauce for dipping.


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Best and Easiest Vegan Roll-and-Cut Gingerbread Cookies

You will love this no-fail, no-egg recipe that I have had since I was an adolescent growing up in a small town in south-central Mississippi.  There, Quinn’s, the local pharmacy, was virtually the only place to purchase cosmetics. Just beginning to experiment with make-up, one year, I was seduced around the holidays  by “gingerbread” flavored lip gloss which was sold complete with a gingerbread cookie recipe printed on an accompanying card.

I first made them for one of the attorneys with whom my mother worked.  He loved them and, thereafter they became known as “John’s Gingerbread Cookies.”  I made them frequently but I haven’t made them for a long time.  However, this holiday season I saw a mason jar filled with miniature gingerbread boy and girl cookies and tied with a bow.  I was smitten, yet I never had an opportunity to make them during the winter holiday season. But, with my partner Bob struggling with several weeks of pain from bulging disks in his neck, I decided he needed a treat so I made a half batch shaped as hearts.  He ate half of them in half a day.

The only ingredient that needed to be substituted to make the cookies vegan was butter. Thank goodness for Earth Balance.  The rest is a piece of cake, er, bite of cookie.  And your home will smell divine.

Best and Easiest Vegan Roll-and-Cut Gingerbread Cookies

1 cup softened vegan butter

1 cup sugar (I like to use demerara, available at Kroger)

1/2 cup maple syrup

2 teaspoons fresh grated ginger or ground ginger (I like the pungency and brightness of the fresh, but I purchase it in a jar for ease and convenience)

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves (the original recipe called for 1 teaspoon, which I found too strong)

3 cups all-purpose flour (I use white whole wheat)

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper or, my favorite, Silpat (silicone baking mats).  In large bowl of electric mixer, cream together vegan butter and sugar at medium-high speed until fluffy.  Beat in maple syrup, ginger, cinnamon, and cloves until completely combined.  Don’t worry if mixture looks slightly curdled.  Then, with mixer on low, beat in flour, 1/2 cup at a time, just until incorporated and dough comes together.  Add water, a teaspoon at a time, if dough seems too dry.  Avoid over-mixing or cookies will be tough. Working with one-fourth of dough at a time, roll it out on a lightly floured board to a thickness somewhere between 1/8 and 1/4″.  Cut into desired shapes, place close together on prepared baking sheet, and bake 10 to 12 minutes or until lightly golden brown.  Cool slightly and then remove to a wire rack to cool completely.  Repeat with remaining dough.

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Vegan Chesapeake Bay Seafood Boil Chex Mix
Non-Vegan Mom and Teen Son Approved

I love the idea of a “seafood” boil…if it just weren’t for the seafood.

Give me a big sea salted pot of red potatoes and corn on the cob seasoned with Old Bay, steamed, drained, and dumped out onto newspaper- covered picnic tables in a sandy setting near sunset and I have would be perfectly happy.  Forget the shellfish.

And that is exactly what this iteration of my beloved global- and Americana-inspired Chex Mix evokes.  I use potato sticks–sold on the snack food aisle–as a nod in the direction of the small red potatoes and both corn nuts and Bugles to be reminiscent of corn on the cob.  But, if you can’t find corn nuts–I can find them at Whole Foods and sometimes Kroger–you can substitute more Bugles or some Corn Chex Cereal.  Oyster crackers remind me of every seafood restaurant I have ever dined in while adding texture and helping extend the mix, as do the Cheerios with their irresistible shape.  And I include pecans just because they seem so Southern, I love them, and every snack mix worth it’s, um, salt needs nuts.  Peanuts would be a less expensive and still very tasty and southern substitute.

From where, you may ask, does that kiss of the sea come?  Ah, that’s easy: roasted seaweed sheets.  I use Gimme brand sea salt or toasted sesame flavored organic sheets which I find at Whole Foods.  But a grocery store variety of Nori will work just great.  Gently crumbled and torn with your fingers, roasted seaweed is absolute perfection in this mix.  Plus, into the vegan butter base, I blend vegan tartar sauce–I use a tofu-based homemade variety, but a commercial brand would be just fine–lemon juice which I associate with seafood, and soy sauce which, for some reason, seems much more “seafoody” and less Asian in this mix.  I promise that the tartar sauce does not make the mix heavy. Quite the opposite: the end product emerges from the oven crispy and lightly toasted snack-worthy perfection.

My omnivorous friend and her seventeen year old omni son with whom I gifted it yesterday (she had agreed to let me feature her “Mom Cave” in a freelance story) thought it was outstanding and I hope you do.

Vegan Chesapeake Bay Seafood Boil Chex Mix

1/2 cup vegan butter

1/4 cup vegan tartar sauce (purchased or homemade; mine is homemade)

Juice of 1/2 medium lemon

1 tablespoon soy sauce

3 tablespoons Old Bay seasoning (sometimes called Chesapeake Bay seasoning)

6 cups Cheerios

10 ounces oyster crackers

1/2 7.5 ounce bag Bugels

4 ounces Potato Sticks

2 cups corn nuts (or 2 additional cups Bugles or 2 cups Corn Chex Cereal)

6 ounces pecan halves

.35 ounces roasted seaweed sheets (I use Gimme brand sea salt or toasted sesame), crumbled and/or torn into coarse pieces

Preheat oven to 250 degrees. Place vegan butter in a large roasting pan and place pan in oven for a few minutes until butter is melted. Remove pan from oven and whisk in vegan tartar sauce, lemon juice, soy sauce, and Old Bay seasoning. Then, in the order listed, gently stir in the remaining ingredients. Place the pan back in the oven and bake mixture for 45 minutes, gently stirring every 15. Let cool completely and then package in airtight containers.

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Vegan (Outrageous!) Loaded Tater Tot Chex Mix
without the Chex

I guess you could call this “hunker down” food, as I seem to get a powerful urge to get my Chex on when temperatures drop and snow is in the forecast.  With snow predicted to start falling yesterday at around 4 p.m. and an early release from the high school where I teach art, I found myself in Whole Foods and Kroger buying “necessities.”

A few years back, I went on a Chex bender creating half a dozen or more delicious flavors, some with actual Chex cereal and some just inspired by that original Chex Mix recipe that my Texan mother always referred to as “Texas Trash.”  (You can find them all here–Tex-Mex, Indian, Thai, Italian, and more–just search “Chex mix.”)

That same craving was starting to play around the corners of my mind and belly again but, honestly, I have created so many of these recipes that there didn’t seem to be much uncharted territory left in the savory world that is.  Sweet Chex Mix just doesn’t do it for me, though I might create a Moroccan flavored one with dried apricots.  Stay tuned.

This cold weather–okay, pretty much any weather–ignites my appetite for Tater Tots: that crispy-on-the-outside-soft-on-the-inside-ever-so-slightly-greasy goodness.  And, recently, on the Whole Foods “hot bar,” they were serving “Loaded Tater Tots,” which, of course, I couldn’t eat, as they were piled with bacon, cheddar cheese, and sour cream, along with fresh, bright green onions. But I could certainly fantasize; and, in the process, I realized I could easily translate all of those flavors to a Chex-less Mix.

The tots themselves became Potato Sticks (sold on most snack aisles) and fried onions in a can (you know, the kind used for green bean casserole topping) to capture the crispy fried goodness of the Tot exterior while also imparting the onion flavor.  The bacon became smoked almonds–and I threw in lots of pecan halves just because I love them–and the cheese Earth Balance Cheddar Flavored Squares.  (Here in Virginia, I find them at Whole Foods, where the cashier and I had a conversation about what a dead-ringer they are for Cheez-Its.)   To lend the tanginess of sour cream, I actually whisked some vegan sour cream into the melted vegan butter base.  It does not make the mix soggy–far from it.   And, finally, I included Cheerios because they are neutral in flavor, a cute shape, deliciously crunchy, extend the volume of the mix, and are one of my favorite ingredients in the original Chex Mix.

So, there you have it.  This ain’t no vegan health food, so don’t even start, but for the occasional splurge or gift from your kitchen?  Oh yea!  However, having second thoughts about being snowed in with all of this high-calorie goodness, I decided to gift it to neighbors.  After I walked the dogs late in the afternoon as the beautiful snow began to come down, I went for my own walk.  Before I set out into the deepening snow, I tucked a late gift for one of our dog walkers and a huge canister of mix into one plastic bag and a casserole dish that I needed to return to someone else filled with the rest of the mix into its own snow-proof bag.

I love bundling up and experiencing the world when it is hushed and still, wrapped ’round with a frozen white cloak.  It was even more satisfying for my muffled footsteps to be taking me on a solo mission that would bring a little tasty joy into the cozy homes of friends at opposite ends of our neighborhood.

Vegan Loaded Tater Tot Chex Mix

1/2 cup vegan butter
4 tablespoons vegan sour cream
1 tablespoon Liquid Aminos
1 tablespoon garlic powder
12 ounces pecan halves
6 ounces smoked almonds
6 cups Cheerios
6 ounces Earth Balance vegan cheddar flavor squares
4 ounces Potato Sticks
6 ounces fried onions in a can

Preheat oven to 250 degrees. Place vegan butter in a large roasting pan and place pan in oven for a few minutes until butter is melted. Remove pan from oven and whisk in vegan sour cream, Liquid Aminos, and garlic powder. Then, in the order listed, gently stir in the remaining ingredients. Place the pan back in the oven and bake mixture for 45 minutes, gently stirring every 15. Let cool completely and then package in airtight containers.

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