Sweet Potato Bites with Red Pepper Hummus

1. I got this idea after seeing loaded potato skins all over the internet. This version is veganized, healthy and so good its hard not to eat the whole plate.
2. Preheat your oven to 425 degrees F. Chop sweet potatoes into discs that are 1/2 inch thick.
3. Slice bell pepper into thick slices. Season both sweet potatoes and bell pepper with garlic powder, salt and pepper and avocado oil or oil of your choice (or ditch the oil for a low fat option). Line the sweet potatoes on a baking pan and bell pepper on a separate pan. Place sweet potatoes into oven and bake for 10 minutes. After the 10 minutes are up, place the bell peppers in the oven and bake everything together for 20 more minutes.
4. (Clarification: The total bake time should be 30 minutes for the sweet potatoes and 20 minutes for the bell peppers.)
5. In a food processor place garbanzo beans, cooked bell pepper, tahini, avocado oil or any oil of your choice (optional), lemon juice, garlic powder, salt and pepper. Pulse, then blend until creamy. Simply apply a generous amount of hummus on each sweet potato disc and top with sliced green onion.

Cheesy Popcorn

1. Popcorn gets the reputation of being an unhealthy movie theater snack…
2. But at the end of the day it is just CORN! What gives popcorn a bad reputation is the butter or cheese added in! This popcorn has a “cheesy” touch with some vegan parm! So cheese like, salty and flavorful!
3. Over medium heat, in a large pot place oil and popcorn kernels and cover with a lid. Cook for 1-2 minutes or until all kernels have popped. In a food processor combine vegan parm ingredients and pulse until a fine crumble / powder is formed.
4. Remove lid and sprinkle over generous amount of vegan parm while the popcorn is still hot! Enjoy!

Mini Vegan Pretzels with Sweet and Spicy Mustard

1. These pretzels are so soft, chewy and addicting! The sweet and spicy dipping sauce is a great pair with the fluffy, salty pretzels!
2. In the bowl of an electric mixer (or you can do this by hand in a large bowl), stir together the yeast, oil, almond milk and water.
3. Add the salt and 1 cup of the flour. Add the rest of the flour gradually until a soft dough is formed and knead for 3-4 minutes. Add the flour until a soft dough is formed that clears the sides of the bowl. Should be slightly stiff.
4. Transfer the dough to a lightly greased bowl, cover it with plastic wrap and let it rise until doubled in size (1-2 hours).
5. Portion the dough into 8 pieces and roll each piece of dough into a round ball.
6. Lay out the rolls on a lightly floured counter. Make sure the dough balls won’t stick! Let them rest for 15-20 minutes.
7. While the dough rests, bring the water, sugar and baking soda to a boil in a large 5-6 quart saucepan.
8. Roll each piece of dough into a long, thin rope (anywhere from 14 to 22 inches long), and twist each rope into a pretzel.
9. Place 3-4 pretzels in the boiling water and boil for 30 seconds to 1 minute on each side.
10. With a spatula, remove the pretzels from the boiling water and let the excess water drip off into the pan. Place the boiled pretzels onto lined baking sheets (lined with parchment or a silpat liner).
11. Preheat the oven to 425 degrees F.
12. Lightly sprinkle each dough ball with sea salt salt.
13. Bake for 15 minutes or until the pretzels are deep golden brown.
14. Meanwhile in a small mixing bowl combine spicy brown mustard, tahini, and maple syrup and whisk together until smooth.