This cupcake diorama features all my favorite arctic animals. It was a huge project - you might want to try making just one animal at a time instead!
This is an easy recipe that is great as an appetizer or with soup or beans. Experiment with other toppings too. For more vegetarian recipes, check out Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers by Elyse May (aka Veggie Teen).
Ingredients
1 tube of refrigerated pizza crust
1/2 tablespoon olive oil
1/2 cup green or black olives, sliced
1/2 red onion, thinly sliced
2 sprigs fresh rosemary, removed from stems and chopped (see How to Strip the Leaves from Fresh Rosemary below)
Pinch of kosher salt
Directions
Pinch the top of the rosemary stem with one hand and run the fingers of your other hand from top to bottom, pulling the leaves off the woody stem. Use whole leaves or coarsely chop.
Happy Halloween!
For more Kids Cook Monday and vegetarian recipes, check out Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers by Elyse May (aka Veggie Teen).
These Halloween Treats are unique and fun to make - AND they are crunchy and taste great!
They're meringue cookies made with egg whites so they are for ovo-vegetarians. The recipe also calls for mini-chocolate chips so if you don't do dairy, leave them out or buy chocolate chips that don't have "milk" or "milk fat" on the ingredient label.
To get these cool halloween colors, look for "neon" food coloring. If you don't want to use food coloring, leave them white and make ghosts with chocolate chips for eyes.
You'll find the recipe on page 100 of your Veggie Teens Cookbook or download the complete recipe for these Halloween Treats (aka Meringue Cloud Cookies) from the link below.
For more Meatless Monday and vegetarian recipes, check out Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers by Elyse May (aka Veggie Teen).
This colorful, delicious, and nutritious salad is easy to make with whatever ingredients you have on hand!
Red leaf lettuce
Red pepper, sliced (see Culinary Techniques: How to Cut a Red Pepper)
Carrots, sliced
Cucumbers, cut in matchsticks
Green onions, sliced
Snow peas, chopped
Edamame, shelled
Mandarin oranges, drained
Slivered almonds (or peanuts)
Seasame dressing (bottled or homemade from Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers)
Assemble the ingredients on a plate or create a salad bar and let each person assemble their own.
4 Tablespoons butter, softened
1/4 cup vegetable oil (or applesauce)
2 eggs
2 Tablespoons of skim milk or water
3/4 cup packed brown sugar
1 cup mashed bananas (2 to 3 med)
1 3/4 cup white or whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coarsely chopped walnuts (divided)
Make a batch of cupcakes using paper liners in foil cupcake pans. Here are a few ideas but be creative!
Pasta: Tint vanilla frosting with a couple of drops of yellow food coloring. Squeeze strands of pasta from a plastic bag with a small corner snipped off.
Meatballs: Ferrero Rocher chocolates
Spaghetti Sauce: Strawberry jelly.
Parmesean Cheese: Grated white chocolate
Partially slice top off white cupcake and "butter" with vanilla frosting colored with yellow food coloring. Sprinkle lightly with green sugar to look like parsley.
Frost cupcake green and decorate with green Runts and orange Starbursts cut into quarters.
Frost with vanilla frosting that you used for the spaghetti. Stir a small amount of strawberry jelly with red Skittle "cherries" and put on top. Make swirl "crust" with the frosting by squeezing it from a plastic bag with a small corner snipped off. Sprinkle with crushed graham crackers or corn flakes.
Frost a cupcake and top with a donut hole. Frost then coat with crushed corn flakes. Make "bone" shape by drizzling melted white chocolate from a plastic bag with a small corner snipped off onto waxed paper and refridgerate until hardened.
Frost cupcake generously with vanilla frosting and create a well in the middle. Place a yellow Starburst in the center and spoon caramel ice cream topping over the top for gravy.
Frost cupcake with vanilla frosting tinted yellow. Trim yellow parts off of candy corn and place on the top to look like corn kernels.
Frost with chocolate frosting and add sprinkles.
