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Photo
No plans tonight?
Perfect.
It’s Spicy Vegan Chili Cheese Dip time: http://peta2.me/tumchili

No plans tonight?

Perfect.

It’s Spicy Vegan Chili Cheese Dip time: http://peta2.me/tumchili

Photo
Cucumber Salsa
1 cucumber, peeled, seeded, and diced
1 jalapeno, diced
1/2 white onion, diced
Fresh cilantro, chopped, to taste
Juice of 1 lime
1/4 tsp. cumin
1/4 tsp. salt
1/4 tsp. black pepper
Instructions
Combine the cucumber, jalapeno, white onions, and cilantro in a bowl. 
Add the lime juice (to get most juice out of a lime, roll on a hard surface before cutting in half) and season with the cumin, salt, and black pepper. 
Refrigerate before serving! 
Enjoy! :)

Cucumber Salsa

  • 1 cucumber, peeled, seeded, and diced
  • 1 jalapeno, diced
  • 1/2 white onion, diced
  • Fresh cilantro, chopped, to taste
  • Juice of 1 lime
  • 1/4 tsp. cumin
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

Instructions

  1. Combine the cucumber, jalapeno, white onions, and cilantro in a bowl. 
  2. Add the lime juice (to get most juice out of a lime, roll on a hard surface before cutting in half) and season with the cumin, salt, and black pepper. 
  3. Refrigerate before serving! 

Enjoy! :)

Photo
Tempeh Veggie Pizza!
Ingredients
2 cups shredded nondairy cheese
1 vegan pizza crust
2 cups chopped broccoli florets, steamed
2 cups chopped arugula
1 1/2 cups cooked and cubed tempeh
Instructions
Preheat the oven to 450 F.
Sprinkle the nondairy cheese over the pizza crust. Spread the broccoli florets evenly over the top, followed by the arugula and cooked tempeh.
Baked until the crust is crispy and golden and the cheese is melted, about 8 to 10 minutes. 
Enjoy!

Tempeh Veggie Pizza!

Ingredients

  • 2 cups shredded nondairy cheese
  • 1 vegan pizza crust
  • 2 cups chopped broccoli florets, steamed
  • 2 cups chopped arugula
  • 1 1/2 cups cooked and cubed tempeh

Instructions

  1. Preheat the oven to 450 F.
  2. Sprinkle the nondairy cheese over the pizza crust. Spread the broccoli florets evenly over the top, followed by the arugula and cooked tempeh.
  3. Baked until the crust is crispy and golden and the cheese is melted, about 8 to 10 minutes. 

Enjoy!

Photo
Vegan Bean-and-Cheese Roll-Ups
Ingredients
1/2 can refried beans
1/2 cup shredded vegan cheese
1 medium tortilla
1/4 cup pico de gallo
2 Tbsp. guacamole (optional)
Instructions
Preheat the oven to 400F.
Spread the refried beans and vegan cheese evenly on the tortilla and roll it up.
Place on a cookie sheet and bake until slightly crispy and browned, about 10 minutes.
Top with the pico de gallo and add the guacamole for dipping. 
Enjoy! 

Vegan Bean-and-Cheese Roll-Ups

Ingredients

  • 1/2 can refried beans
  • 1/2 cup shredded vegan cheese
  • 1 medium tortilla
  • 1/4 cup pico de gallo
  • 2 Tbsp. guacamole (optional)

Instructions

  1. Preheat the oven to 400F.
  2. Spread the refried beans and vegan cheese evenly on the tortilla and roll it up.
  3. Place on a cookie sheet and bake until slightly crispy and browned, about 10 minutes.
  4. Top with the pico de gallo and add the guacamole for dipping. 

Enjoy!