Vegan PB&J Berry Banana Stuffed Sweet Potatoes
Nisha Vora © Copyright RainbowPlantLife 2021 | Site Credits
A peanut butter and jelly sandwich, all grown up and made grain-free. Loved by kids and adults alike! Sweet enough for dessert but healthy enough for breakfast
A childhood sandwich favorite but in baked sweet potato form!
INGREDIENTS
- 2 baked sweet potatoes
- 2 tablespoons natural peanut butter
- 1/2 banana, sliced
- A handful of berries (I used finely chopped strawberries)
- 1-2 tablespoons coconut flakes or unsweetened shredded coconut(optional)
Raspberry Chia Jam
- 1 1/2 cups fresh or frozen raspberries (180-210g)
- 1 1/2 – 2 tablespoons pure maple syrup, plus more to taste
- 1 1/2 tablespoons chia seeds
- 1/2 medium orange, zested
INSTRUCTIONS
- Make the Raspberry Chia Jam. Heat a small saucepan over medium-low heat and add the raspberries. Cook for 5-7 minutes until the berries are softened and have broken down, smashing down with the back of a spoon or fork periodically. This will take a bit longer if using frozen raspberries.
- Turn off the heat and add the maple syrup, chia seeds, and orange zest (if using), and stir well. Return the heat to low and stir for another 2 minutes until thickened. Turn off the heat and let sit for 5 minutes. The jam will get even thicker as it rests in the fridge. Store in a glass jar or airtight container in the fridge for 1-2 weeks (it makes about 1 cup of jam).
- Assemble the Sweet Potatoes: Stuff each baked sweet potato with the peanut butter, and Raspberry Chia Jam, and stir around to evenly coat. Top with the sliced bananas, berries of choice, and coconut.
NOTES
Feel free to substitute your favorite store-bought jam. Just keep in mind, it will contain more sugar than the original recipe.
Orange Creamsicle Smoothie
Michael Brauner/Getty Images
You’d never believe that this combination of mandarin oranges, pineapple chunks, and vanilla soy milk would yield a smoothie that tastes exactly like an orange creamsicle smoothie—but it does. This smoothie is high in protein, too, so it will give kids a great start to the day. Freeze the mandarin orange slices ahead of time and use frozen pineapple chunks for the best consistency.
Ingredients
- 1 (11-ounce) can mandarin oranges in juice
- 1/2 cup pineapple (frozen chunks)
- 1/2 cup yogurt (vanilla, or vanilla soy yogurt)
- 1 tablespoon honey
- 1 cup soy milk (vanilla)
Steps to Make It
- Gather the ingredients.
- Open can of oranges and drain.
- Place in a zip-top plastic bag and freeze several hours.
- Place the frozen oranges and pineapple chunks in the bottom of a blender, Vita-Mix, or food processor.
- Add the remaining ingredients in the order listed. Puree until the mixture reaches the texture of a milkshake. Add more ice, if desired, until an icy consistency is achieved.
- Serve and enjoy!
Tip
- If you want to get that icy, milkshake texture, it’s best to freeze the mandarin oranges first. But if you’re in a hurry, you can use the oranges right out of the can and add more ice.
Written by Stephanie Gallegher / thespruceEats
vegan grilled cheese - 3 ways
Sarah McMinn © 2020 My Darling Vegan — All Rights Reserved -Photo Credit
Wow, a lot of things have changed in the world, but home schooling is one of the most. Now I have to prepare lunch for the kids. Take a look at these 3 vegan grilled cheese sandwich recipes. Delicious gourmet sandwiches to delight the kids or the whole family. Made in 10-15 minutes!
Servings: 4 sandwiches
Ingredients
Apple and Cheddar-Style Grilled Cheese
- 8 slices Artisan bread or bread of choice
- 8 slices Daiya Cheddar-Style Slices
- 1 medium Granny Smith apple, cut into thin slices
- 4 tbsp. non-dairy butter
Vegan Grilled Ham and Cheese
- 8 slices Artisan bread or bread of choice
- 8 slices Daiya American-Style Slices
- 12 slices plant-based Ham-flavored deli slices
- 4 tbsp. non-dairy butter
Gourmet Grilled Cheese with Caramelized Onions
- 8 slices Artisan bread or bread of choice
- 8 slices Daiya Smoked Gouda-Style Slices
- 8 slices Daiya Cheddar-Style Slices
- 1 small onion, thinly sliced
- 1 tbsp olive oil
- 1 tbsp. fresh thyme
- 1 tbsp. fresh rosemary
- 4 tbsp. non-dairy butter
Instructions
Apple and Cheddar-Style Grilled Cheese
- Evenly spread the butter on one side of each slice of bread. On the unbuttered side, place two pieces of Cheddar-style slices. Top with thinly sliced apples and the second piece of bread. Place in a sauté pan set over low heat. Cover and cook for 3-5 minutes per side until the bread is golden brown and the cheese is melting. Remove from heat and serve.
Vegan Grilled Ham and Cheese
- Evenly spread the butter on one side of each slice of bread. On the unbuttered side, place two pieces of American-style slices. Top with three pieces of Ham-flavored deli slices per sandwich and the second piece of bread. Place in a sauté pan set over low heat. Cover and cook for 3-5 minutes per side until the bread is golden brown and the cheese is melting. Remove from heat and serve.
Gourmet Grilled Cheese with Caramelized Onions
- Begin by caramelizing the onion. Add olive oil to a small skillet and place over low heat. Add the onions. Cook the onions slowly, for about 10-15 minutes, until onions are golden brown and fragrant. Add thyme and rosemary and cook for another 2 minutes. Remove from heat and set aside.
- Evenly spread the butter on one side of each slice of bread. On the unbuttered side, place two pieces of Cheddar-style slices and two pieces of Smoked Gouda-Style Slices. Top with 3-4 tablespoons of caramelized onions and herbs and the second piece of bread. lace in a sauté pan set over low heat. Cover and cook for 3-5 minutes per side until the bread is golden brown and the cheese is melting. Remove from heat and serve.
Notes
Each variety of grilled cheese will make 4 sandwiches.
The variations of vegan grilled cheese are endless! Here are a few other flavors I enjoy:
- Caprese Grilled Cheese with Mozzarella-Style slices, tomato, and basil
- BLT Grilled Cheese with tofu bacon, lettuce, and tomato
- Pesto Grilled Cheese with homemade pesto and Mozzarella-Style slices
- Swiss & Mushroom Grilled Cheese with sautéed shiitake mushrooms and Swiss-Style slices
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*Heading Photo Credit: Nora Cooks