Apparently I’m on a mini kick because the other night I used some tiny potatoes to make…TINY TWICE BAKED POTATOES. Really I just needed to use up some stuff in my kitchen before I went home for break…anyways, here’s what I did!

Preheat oven to 375 degrees F.

Wash potatoes (of whatever size you want) and pierce them several times with a fork. Microwave them individually on the potato setting in your microwave (or bake them in an oven if you’re more patient then I am) carefully cut them lengthwise, and scoop out most of the insides. It’s good to leave a small layer of potato on the inside to keep the potato strong and to make sure the skin doesn’t break.

Mash the potato insides and combine them with tofutti sour cream (or the real deal if you like dairy), several chopped green onions, garlic powder, daiya cheddar cheese (or, again, the real deal), salt, pepper, cayenne, and a splash of your preferred milk (i used almond). Scoop this mixture back into the potato skins, top with some more cheese and place on a baking pan. Cook for 20 minutes or until cheese is well melted and potato skins are crispy! Serve and enjoy.

girlmeetsinternet:

Tonight for a snack I amped up my Tofutti (vegan cream cheese) by adding diced carrots, celery, and green onions. I also threw in some garlic powder, onion powder, salt, lemon pepper, nutritional yeast, and a dash of cayenne pepper. Just leave your Tofutti or cream cheese out for a bit so it gets soft, throw in all of your add ins, and mix it around with a fork until everything is combined. Spread it on a bagel or dip in some crackers!

Homemade restaurant style salsa with baked lime corn chips! Perfect for summer porch snacking.

So apparently if you put tortillas or wraps in a muffin tin in the oven they turn into cute little cups!  This new knowledge, along with a pizza craving around midnight, led me to throw together a dozen of these little guys.

(Vegan if you want them to be) Homemade Pizza Bites!

Cut a Flatbread Rollup or any wrap or tortilla into circles, and then press each circle into a spot in a muffin tin.  Layer the inside of each cup with vegan cashew cheese (or any vegan or non-vegan cheese), your favorite pasta sauce, and a homemade seitan pepperoni (or veggies, or the real pepperonis). Bake at 350 degrees F for 30 minutes, or until the cups are hard. A perfect late-night snack!

Smoothie snack while the pizza rolls cook…

Strawberries, a banana, almond milk, ice, and leftover cinnamon cocoa buttercream frosting from these cupcakes. 

I had an avocados that needed to be used, so I decided to make some guacamole!  The only problem was that I was in the middle of an episode of THE VOICE (I’m addicted), so I needed to throw this together during a five minute commercial break.  Challenge accepted!

Commercial Break Guacamole:

1.  Cut one avocado in half, remove pit, and scoop flesh into a bowl.

2.  Add spices and a few drops of lime juice. I used onion and garlic powder, red pepper flakes, salt, and pepper, but feel free to use whatever you have on hand!  My mom uses Old Bay seasoning, which is always delicious in guac.

3.  Add a couple of spoonfuls of salsa (yes, from a jar)!  If you want to make homemade salsa and add that, that’s awesome, but I didn’t have time.  Jar salsa works great in a pinch to add more flavor and texture to your guacamole.

Is the commercial break over?  It shouldn’t be!  Run back to your television and enjoy ;)

Check back in about an hour to see what I did with my second avocado during the other commercial break, and find even more easy, delicious, and mostly vegan recipes at my blog, www.wordpress.dlbenzio.com!

Study snack!  12 grain bread with homemade paprika hummus, mashed avocado, and local hot pepper jam from the Pittsburgh Public Market.  Fresh, delicious, and filling.