Vegan Caramel Corn

Vegan Caramel Corn - it’s crispy, sweet, has a tiny undertone of coconut. The perfect snack for your next movie night!!!

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Caramel made with coconut milk - until recently I didn’t know this was possible! But I guess as long as you have sugar and fat you can make caramel out of just about anything.

So this was one of those experiments that went better than I ever could have imagined. I mean I don't know about you but most of the time trial runs don't work out perfectly on the first try but this one sure did. The only thing about this caramel is that it does take some time, but even though it’s time-consuming it’s easy. You literally only need to stir every once in a while and it comes together all on its own. This caramel would also be delicious on so many things - apples, ice cream really anything you would put traditional caramel. The only thing you will want to do is leave out the baking soda and either serve immediately or place in a jar in the refrigerator.

This popcorn is crispy, sweet, has a tiny undertone of coconut which is delicious. It also makes a lot - 16 cups to be exact which seems like it will last forever yet somehow we devoured half of it in just one night.

This would also be a fun addition to a BBQ which you just need a little snack or your next movie night. And while I am in no way going to claim it’s healthy it is vegan, so if you have vegan friends, friends refraining from dairy, or you just like to switch things up once in a while you have the perfect new treat.

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prep time 10 minutes

cook time 1 hour 10 minutes

total time 1 hour 20 minutes

servings 16 cups

Ingredients

1 can full fat coconut milk

1/2 cup brown sugar

1/2 tsp sea salt

1 tsp coconut oil

1 tsp vanilla

1/4 tsp baking soda

16 cups pop corn

Instructions

In a large bowl place 16 cups of popped popcorn and set aside.

In a medium-sized pot add in coconut milk, brown sugar and sea salt and whisk to combine. Bring to a boil whisking constantly then low the temperature keeping at a light simmer.

Simmer for 30-40 minutes stirring occasionally until sauce thickens and coats the back of a spoon.

Once the sauce has darkened and thickened remove from heat and add in coconut oil, vanilla and baking soda and whisk to combine. Pour caramel over the popcorn and stir until evenly coated. Pour onto a large baking sheet and bake in the oven for 30 minutes stirring half way.

Break into small pieces and store in an airtight container.

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Dairy Free Lemon "Ice Cream"

Dairy Free Lemon “Ice Cream” - Tart + Sweet = Perfection!!!

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Lemon Ice Cream - so sweet, tart, delicious! Now the thing about ice cream in our house is that usually it doesn’t existent, I guess that is what happens when you marry a dairy-free guy.

Now, unfortunatly this doesn’t just go for ice cream it basically goes for everything delicious - whip cream, cheese, sour cream, yoghurt - I could go on and on. But I must say that there are actually so many good options when it comes to making things dairy free that it’s not as hard as it once was.

So I'm sure that most people in the world have probably tried banana “nice” cream right! It’s delicious, has a great texture, is healthy, and goes with so many flavours, but, unfortunately, lemon isn’t one of them. So that is where the old classic Cool Whip waltzes right in!!! While Cool Whip isn’t technically dairy free it is lactose-free which works for me.

This lemon “Ice Cream” has a great texture, it’s tart and refreshing, and is the perfect after dinner treat.

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prep time 25 minutes

cook time 5 minutes

total time 30 minutes + freezing time

servings 4 - 6

Ingredients

1 cup sugar

1 cup water

1/4 cup lemon zest

3/4 cup lemon juice

1 container cool whip (low fat or sugar free)

Instructions

In a small sauce pan combine sugar and water and simmer until sugar is fully dissolved. Add in lemon zest and simmer for 5 minutes. Remove from heat and allow to cool completely.

Once cooled transfer to a medium sized bowl and add in lemon juice and cool whip, stirring until comply smooth and no lumps remain. Transfer to a freezer safe container and free for 2-3 hours or until solid.

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Roasted Broccolini Soup

This lovely roasted broccolini soup is a great starter for your next dinner party or a quick and healthy weeknight dinner.

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Ok, everybody, it’s finally Friday and here in LA it’s supposed to be really nice so we're planning to get out and enjoy it! Living so close to the beach is very different for us so we're trying to take as much advantage of it as we can.

That being said last time we went I was not nearly as organized as I should have been and I didn't pack any snack which was a major fail because by 2 we were starving and had to cut our beach day short. So this weekend I’m going to plan ahead so we can extend our beach time!

Now while this soup probably isn’t going to be gracing my picnic it is a delicious quick and easy dinner that is so good for you. I love the fact that you can make these thick and creamy soups by pureeing rather than filling them full of cream. It’s something that I make often and is such a great way to use up veggies in your fridge that are past their prime.

I also really love adding in the kick of red pepper flakes but if your less of a spice lover than you can certainly leave it out.

So I hope this weekend is just as beautiful where you are and that you have time to get out and enjoy it!

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prep time 10 minutes

cook time 50 minutes

total time 1 hour

servings 2 - 4

Ingredients

2 cups broccolini (1 large bunch)

4 celery stalks

1/2 white onion

1 tbsp olive oil

6 cups chicken stock

1/8 tsp red pepper flakes (optional)

1 tbsp dill

1 tbsp dijon mustard

salt + pepper

Instructions

Preheat oven to 350. On a large baking sheet place roughly chopped broccolini, celery celery stalks and onion. Drizzle with olive oil and sprinkle with salt + pepper. Roast in the oven for 30-40 minutes or until fork tender.

In a high powered blender place roasted vegetables and 2 cups of chicken stock. Blend on high until smooth. Transfer to a large soup pot, add remaining chicken stock, red pepper flakes and salt and pepper. Bring to a low simmer then add in dill and dijon mustard and simmer 5 minutes.

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