#vegetarian cooking

[triflingthing]

Love dinner guests, stay forever (if forever is 11:59PM)

[peanautbotors]

mexican style spiced rice (190c) 🍚 🌶️

serves 2 = 380c

one serving = 190c

spice scale ✿ ❀ ❀ ❀ ❀ (not spicy)

~ vegan friendly | oil free

ingredients

100g basmati rice ~ 315c

1/4 tsp turmeric powder ~ 4c

1 clove of garlic ~ 7c

1 large green chilli ~ 7c

1/4 tsp sea salt ~ 0

1 tsp tomato purée ~ 4c

1/4 tsp cumin powder ~ 5c

1/4 tsp dried fenugreek ~ 0

5g fresh coriander ~ 1c

method

boil a kettle of water and rinse the rice in a pot until the water is mostly clear then drain

add the rice, water and turmeric into the pot, stir and cook until for about 8 minutes until the rice is mostly cooked through

whilst the rice is cooking chop up the rest of the ingredients ~ drain the rice and set aside, in the same pot add in the chilli, garlic, a little bit of water and the salt

sweat the chilli & garlic then mix in the tomato paste and a little bit more water, stir and cook for a few minutes

add in the rest of the spices and the rice ~ mix together, turn the heat to low and cover the pot

steam for another few minutes until the rice is fully cooked, make sure to stir in between so it doesn’t stick

stir through the coriander before serving :)

HIIIIII i know i haven’t posted in ages oops honestly i haven’t been cooking as much as i used to due to it being very stressful and more time consuming having to measure everything out, count and track but this was super easy to make so i thought i’d post anyways ~

this is definitely not an authentic mexican rice recipe however it is inspired by the tangy flavours of arroz rojos (mexican red rice) ~ it’s quick, simple but has good flavour and tastes great beside taco style meat (vegetarian for me ofc) also similar to my yellow rice recipe ! <3

home recipe

photo cr: my photo

my other recipes ➳ <3

[xxx109bradpittfanxxx109]

Pot Stickers / Dumplings / Gyoza / there's too many names for this

To spread awareness of Camp Quality Hong Kong, a charity which supports children diagnosed with cancer, I decided to make vegetarian potstickers!

Camp Quality Hong Kong is a bit of a stretch when it comes to Brad Pitt's charity donations, but it's partnership to Kiehl’s as well as Brad Pitt makes for way for a delicious meal.

Now, I already had most of the ingredients in the recipe so I didn't bother to go out grocery shopping for the other ingredients. I just improvised with what I already had, and hoped for the best.

So no cabbage, no cilantro, no sesame or neutral oil (I already had olive oil). I subbed out sherry for balsamic vinegar instead, and for the soy sauce I just used my calamansi soy sauce.

INGREDIENTS

3 tablespoons neutral olive oil = to make more healthier

20 chives, finely diced = instead of green onions

1 garlic, minced

3 mushrooms, finely diced

1/4 red bell pepper, finely diced

1 carrot, shredded

Salt

Ginger powder = I ran out of actual ginger

Chilli

Pepper

2 tablespoons soy sauce = I used Calamansi soy sauce

3 tablespoons of balsamic vinegar = instead of sherry

1 teaspoon sugar

Gyoza wrapper

1/4 cup water (60 mL) for sealing

The garlic granule is a lie.

Its actually chilli.

And always had been chilli.

Preparation

I finely dice the vegetables and grouped them together according to the recipe. I put the onions, garlic, chives, and ginger powder in one bowl. I didn't have any green onions so I put in some chilli in the bowl instead. Then I prepared another bowl and filled it with the mushrooms and bell pepper. And a third bowl for the shredded carrot and sprinkled salt and pepper on it.

Heat 3 tablespoons of oil in a deep pan or wok over medium heat.

Add the onion, ginger, and garlic and cook until the onion is translucent.

Add the mushrooms and bell peppers to the pan. Cook until the mushrooms are softened.

Add the carrots, salt, and pepper.

Cook for another 3-4 minutes, until tender, then remove the pan from the heat. Set aside to cool completely. Once cooled, I added the soy sauce, sesame oil, cooking sherry, and sugar. Mix well.

Add a spoonful of the vegetable mixture to the center of the wrappers. Dip your finger in water and run it around the edge of the dough. Fold the dough over the filling, pleating and pressing the edges together to seal. And for extra measure, I folded the pleats over to secure the fillings inside.

I was feeling lazy and didn't want to wash more dishes, and since I already had a steamer, I just put the pot stickers in there.

I steamed them for 20 minutes to really cook the wrappers.

And voila!

And just serve with any choice of dipping sauce.

Honestly? It turned out better than I expected. But I think I needed to steam it a bit more since the wrapper was just a bit thick and chewy in my opinion.

Overall, pretty good 👍👍

[diabetesinsider]

Asparagus Onion Mushroom Omelette

This was a late dinner thrown together quickly as I needed to eat but didn't want to do much work to make that happen. I keep onions diced and at the ready in the fridge, the asparagus was left over from a prior meal, and the mushrooms were purchased sliced so this meal was pretty well ready to fry up and eat. Just the way I like to cook if that can be managed. See what you think...

oil

1/2 c. red onion, diced

1/2 c. mushroom, sliced

4 large spears asparagus, cooked, cut into 1/2" long pieces

dash salt/pepper/garlic powder

3 eggs, whisked

3 T. Parmesan cheese, grated

In a large fry pan, add onions to the oil to begin their sauteing.

Add the mushrooms to begin their browning. In goes the asparagus, salt, pepper, and garlic powder - keep stirring. Pour eggs over all cooking until the eggs have set. Plate up to then sprinkle the Parmesan cheese over all while the egg mixture is still hot. Enjoy!

If I'm not puzzling over what to make for a fast meal, I'm sewing cotton pocket aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or I'm crocheting cotton throw rugs torn from thrifted sheets into strips for my other shop - www.etsy.com/shop/topdrawer/yarns .

My daughter's have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers well suited for fun and frolic wearing.

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she works upcycled thrifted recycled yarns into eye catching smart looking throws and afghans.

[thevegetariancreationsofevelyn]

Carrot Pad Thai with Vegetarian Ground Beef

Prep time - 25 minutes

Cook time - 15 minutes

Ready in - 40 minutes

Servings - 4

Ingrediants:

4 large carrots

3 limes

2 tbsp rice vinegar

2 tbsp of soy sauce

2 tbsp honey

2 tbsp of canola oil, divided

1/2 (12oz) pkg of broccoli slaw

4 cloves of garlic, minced

1 tbsp grated fresh ginger

1 lb vegetarian beef of your choice

3 green onions, thinly sliced and divided

1/4 cup chopped salted roasted peanuts

Instrcutions:

Step 1:

Using a vegetable peeler, peel the outer skin from the carrots. Peel carrots into ribbons to make about 8 cups. Cut 1 lime into wedges. Juice the remaining 2 limes into a small bowl. Add the vinegar, soy sauce and honey and stir to combine. Set aside.

Step 2:

In a 12-inch nonstick skillet, heat 1 tbsp oil on medium-high heat. Add carrot ribbons and broccoli slaw. Cook 2-3 minutes until vegetables are tender. Transfer to a medium bowl.

Step 3:

In same skillet, heat the remaining 1 tbsp oil on medium-high. Add the garlic and ginger and cook 1 minute until fragrant. Add the vegetarian beef and half the green onions. Season with salt and pepper. Cook 6-8 minutes until vegetarian beef is cooked through, stirring occasionally. Stir in sauce, cook 1 minute until sauce is bubbling.

Step 4:

Return vegetables to skillet. Toss to coat vegetables in sauce. Cook 1-2 minutes until vegetables are warm. Before serving, top with remaining green onions and peanuts. Serve with lime wedges.

Nutritional information:

Per serving: 406 calories, 22g fat, 5g saturated fat, 72mg cholesterol, 897mg sodium, 27g carbohydrate, 5g fibre, 15g sugar, 28g protein (dependant on your choice of vegetarian replacement!)

[mutantenfisch]

Veggie lasagna with kohlrabi pesto and kohlrabi carrot salad

These are basically 2 and a half recipes in one, so I try to group the respective ingredients together to make it more comprehensible.

You need: for the salad: - 1 big or 2 smaller kohlrabi - 2-3 carrots - 1 cup of yoghurt or crème fraiche - 2-3 table spoons of honey or molasses - 1-2 table spoons of white balsam vinegar - salt and pepper

for the lasagna and the pesto: - 10 lasagna sheets - cheese for covering - ca 50 g of hard cheese (pecorino, parmigiano or mountain cheese), grated - 1 can of chopped tomatoes - 1 package of tomato puree - 2 onions - garlic (the amount is YES, so at least 3 cloves) - cooking oil for the bolognese - 2 big carrots or 3 smaller ones - 2 table spoons of tomato paste - the leaves of the kohlrabi plus some more leaves if you can get them - ca 50 g of butter or cooking oil - 200 ml milk or plant-based cooking cream - 50-100g white flour - 150 g cashews - salt, pepper, Italian dried herb mix For the salad 1. remove the leaves from the kohlrabi, rinse both under cool water, put aside leaves. 2. peel the kohlrabi and grate it roughly. Repeat procedure with the carrots. Put both in a salad bowl. 3. mix remaining ingredients in a cup until evenly combined, add to bowl, mix vigorously and cover with a lid to let it sit in the fridge until you're done with the lasagna and the flavour has intensified. Continue with the lasagna and pesto 1. remove stems from the leaves an put aside (you can sautee and fry them but the taste is not to everyone's liking), chop leaves into strips. 2. fill water in a kettle and bring it to a boil, pour into pot and add leaves, let them sautee for 2-3 minutes until they change colour and you can smell them. Pour water away or pour it in a bucket for watering your plants when cooled down (our keep it to make stock), but empty the pot because you'll need it but we'll get to that. 3. peel 2 garlic cloves and crush them. Put sauteed leaves, garlic cloves, 1-2 table spoons of cooking oil, hard cheese and cashews into a blender. Blend until homogenous, add water if too thick. Add twice as much salt as you think is good and as much pepper. Pesto is done! 4. peel and chop the onions and 2 more cloves of garlic, cut the remaining carrots into very fine cubes or just into bite sized pieces (5mm-1cm cubes) if you're not willing to spend 15 minutes cutting carrots. I was, so they are very fine. 5. heat some oil in pan on low to medium heat, add the veggies you just chopped and let them brown very slightly, also add 2 table spoons of tomato paste. Grease a casserole in the meantime. 6. melt some butter in the pot from the pesto procedure. When it has liquefied, add flour little by little while stirring continuously until it has become pasty. Continue stirring until flour begins to change colour, stir in the milk and keep stirring until it has become slightly viscous and begins bubbling a little bit. I know this is not the real Bechamel sauce, but it's good enough and doesn't take long to make. If you want, you can add a little nutmeg. Take away from heat and add pesto from the blender, mixing it evenly. 7. the pan with the veggies should be beginning to brown now, pour in a can of chopped tomatoes and tomato puree and stir to get any stuff sticking to the pan off. Add salt, pepper and a generous sprinkle of dried herbs. Let simmer until liquid has reduced a little bit. 8. time to assemble the lasagna! Take your casserole and a ladle, and ladle one portion of the red sauce into the casserole. Cover with lasagna sheets and don't be afraid to break them into pieces to make them fit! Continue with green sauce, which you cover with more red sauce. Then another layer of lasagna sheets and so on until your sheets are used up or you run out of sauce. The final layer should be of sauce, regardless, which you cover with the non-hard cheese. 9. put lasagna into oven at 180°C/356°F and let it bake for ca 30-35 minutes on the middle rack. If your casserole is very full, I advise you to put a baking tray under it to prevent sauce or cheese from dripping down while the lasagna sheets expand during baking. While it is baking, you can use the time to clean your kitchen or at least put all the stuff you've used into the dishwasher and wipe the surfaces. :D Then, you're good to go to enjoy a hearty and filling meal that serves 3-4 people. Tip: you can add sunflower seeds to the tomato sauce for some extra crunch. You can also fill any remainders of sauce (depending on how much it turns out to be) into airtight containers and keep in the fridge for up to 4 days for some ready-made sauce that only needs heating.

[rhinexstone]

Recently found out I have GERD so here’s some GERD friendly vegetarian/vegan meals/dishes:

Spring rolls

Couscous and roasted veggies

Dill chickpea salad sandwiches (egg salad but with crushed chickpeas)

Honey spice roasted pears

Kaber Elouez (Tunisian almond balls)

Coconut ginger chia seed pudding

Pea sauce and pasta

Pho

Pot pie

Shepards pie

Itallian wedding soup

[hachama]

Homemade pizza with bell peppers, tofu "sausage," and caramelized onions

[lakecountylibrary]

Vegetarian & Vegan Cookbooks

These are my go-to cookbooks for vegetarian and vegan recipes. Admittedly, my husband does all the cooking, but I can attest that the recipes we've tried from these books have all been delicious.

Fast Easy Cheap Vegan by Sam Turnbull

I recommend the Smoky Black Bean Sandwiches!

Plant-Powered Protein: 125 Recipes for Using Today's Amazing Meat Alternatives by Nava Atlas

My favorite is the Barbecue-flavored Chick'n Melt Baguettes!

Love Real Food by Kathryne Taylor

Try the Carrot Cake Breakfast Cookies!

These are great cookbooks whether you are a vegetarian, vegan or just trying to eat less meat throughout the week. I highly recommend these cookbooks!

See more of Kate's recs

[alta-et-astra]

Unemployment day 4: I now actually have the time to feed my family home cooked food and have made vegetarian meat balls with my two year old.

Nothing more profound except to say that I am tired of capitalism and job searching sucks and I just want to be an artist full time. I'm exploring the idea of making YouTube videos of my arts and crafts projects as a way to commemorate my creative life.

[b3yondthewall]

chop chop

[najia-cooks]

[ID: First image shows four small, circular pastries with x-shaped vents piled on a plate. Second image shows one of the pastries broken open to reveal ground beef, black raisins, and bits of olive and tomato. End ID.]

Bakery-style pastelitos de carne (Cuban stuffed pastries)

Pastelitos de carne are Cuban pastries stuffed with picadillo—a sweet-and-savory filling made from ground beef, olives, raisins, and sometimes potatoes. This recipe uses a sofrito of minced onion, bell pepper, garlic, tomato, and spices to provide an intensely flavorful base for the picadillo filling.

Homemade versions of pastelitos de carne often use rough pastry to encase their filling in large pasty- or turnover-style shapes. This recipe, on the other hand, is based off of a common style of pastelitos sold in Cuban bakeries—bite-sized bits of picadillo encased in flaky, tender puff pastry that is brushed in sugar syrup after baking to enhance the savoury-sweetness of the filling.

Recipe under the cut!

Patreon | Tip jar

INGREDIENTS:

For the dish:

1 batch of puff pastry

6 Tbsp (1/4 cup + 2 Tbsp) fine textured vegetable protein (TVP)

1/2 cup vegetarian ‘beef’ broth from concentrate, divided—or substitute vegetable broth + 2 tsp dark soy sauce

5 Tbsp extra virgin olive oil, divided

1/2 small yellow onion, minced

1/2 small green bell pepper, minced

1 small golden potato, diced (optional)

2 cloves garlic, minced

1 Tbsp pimiento green olives, diced (optional)

1 Tbsp black raisins (optional)

2 roma tomatoes, chopped and puréed (1/4 cup), or 2 Tbsp tomato sauce

1/2 Tbsp tomato paste (optional)

1/2 tsp chopped fresh oregano

1/4 teaspoon salt, or to taste

1 ciliment (bay rum) leaf

1/2 tsp cumin seeds, or ground cumin

1/2 teaspoon ground black pepper

1/4 tsp sazón

pinch ground Ceylon cinnamon (or substitute cassia)

To assemble:

1 Tbsp non-dairy margarine, melted

1/4 cup (60g) vegetarian granulated sugar

2 Tbsp water

Ceylon cinnamon, or "true" cinnamon, is often used in Latin American countries; varieties of cassia cinnamon, which is harsher in flavor, are more common in the U.S. You can find Ceylon cinnamon at a speciality spice or international foods store; it should have thin, flaky, densely overlapping bark, rather than thick swirls.

Bay rum leaves are a common ingredient in cuisine throughout the Carribbean; rather than the sharp citrus-and-pine aroma of a California bay leaf, they have notes of sweet spices and vanilla. If you don't have any, substitute a pinch of allspice, nutmeg, or clove.

The link to a sazón recipe is for a Puerto Rican version, but a typical Cuban version of the spice blend consists of the same ingredients—just reduce the amount of achiote by about half.

Raisins and/or olives are typically included in bakery-style pastellitos, but they may be omitted if you dislike them.

INSTRUCTIONS:

For the filling:

1. Cut the potato into a small dice. Soak it in a bowl of cool water to prevent browning and remove excess starch while you prepare the rest of the filling.

2. Prepare the TVP. Hydrate TVP for about 10 minutes in 1/4 cup + 2 Tbsp 'beef' stock, plus a pinch of sazón.

3. Heat 3 Tbsp olive oil in a large pan on medium-high. Add TVP and spread it out in a single layer. Allow it to brown without agitating for a few minutes before stirring it, scraping the bottom of the pan. Repeat this process a few times, adding more oil as necessary, until the TVP is deeply golden brown on all sides. Remove TVP from the pan.

4. Make the sofrito. In the same pan, heat another Tbsp of olive oil on medium-high. Add the bay leaf and cumin seeds and fry until cumin is fragrant.

5. Add the minced onion and sauté for 3-5 minutes until translucent. Add garlic and cook for 30 seconds until fragrant and no longer raw-smelling.

6. Reduce heat to medium. Add ground spices (sazón, cinnamon, and black pepper) and mix to combine; sauté for another 30 seconds.

7. Add bell peppers and allow to cook for several minutes until tender. Add tomatoes (I like to push everything else to the side and add the tomatoes to the center of the pan to allow them to come into direct contact with the cooking oil) and tomato paste and cook, stirring occasionally, until the mixture is mostly dry.

8. Finish the filling. Add browned TVP, fresh oregano, raisins, and olives. Add the remaining beef stock to deglaze the pan and continue cooking until the filling mixture is again mostly dry. Remove from heat.

9. Remove potatoes from water and pat dry. Heat 1 Tbsp olive oil in a medium skillet and fry potatoes in a single layer, agitating every few minutes, until golden brown. Mix with the rest of the filling.

To assemble:

1. Divide puff pastry into two, leaving the half you’re not working with in the fridge. Roll out into a rectangle about 1/8” thick and cut into as many circles as you can with a 2” cookie cutter or the rim of a glass, placing each circle on a parchment-lined plate. Place the plate in the fridge and repeat with the other half of puff pastry.

Remaining odds and ends of puff pastry may be baked as they are and eaten brushed with sugar syrup or topped with jam, spreadable cheese or fruit; they may also be gathered, rolled out again, and used as rough pastry.

2. Place a heaping spoonful of filling on top of a circle of pastry, and top it with another pastry circle. Press down firmly around the edges to seal. Repeat with the rest of the pastry circles.

3. Brush the top of each pastelito with melted margarine to aid in browning. With a sharp knife, make a small slit in the top of each pastelito to vent.

4. Return the shaped pastelitos to the fridge or freezer and preheat your oven to 400 °F (205 °C). While the oven preheats, prepare a 2:1 simple syrup by combining 1/4 cup sugar with 2 Tbsp water in a small saucepan and heating on medium, stirring often, until the sugar dissolves.

5. Bake pastelitos for 15-20 on the highest rack of the oven until deeply golden brown on the top and around the edges.

6. Using a pastry brush, brush pastelitos with simple syrup. Serve warm.

[peanautbotors]

desi style omelette with yellow garlic rice 🍚 🌶️ 🥚 (173c)

full omelette (2 servings) = 203c

1/2 omlette = 103c

full pot of rice = 140c

1 serving of rice = 70c

spice scale ✿ ✿ ❀ ❀ ❀ (got a kick to it)

~ vegetarian friendly

ingredients

for the omelette

1/4 large brown onion (53g) ~ 23c

1/2 large green chilli (5g) ~ 1c

1/2 tsp cumin powder ~ 5c

1/4 tsp coriander powder ~ 4c

1/4 tsp salt ~ 9c

4 sprays fry light extra virgin olive oil spray ~ 4c

for the rice

100g white basmati rice ~ 125c

1/2 tsp turmeric powder ~ 0

2 garlic cloves (5g) ~ 7c

1/4 tsp dried fenugreek leaves ~ 0

1/4 tsp salt ~ 7c

garnish

5g fresh coriander ~ 2c

method

boil a pot of water & rinse the rice a few times ~ place in the pot with the turmeric and cook for 10 minutes

in the mean time ~ chop the onion into half moon shapes & then chop them in half, dice up the chilli and garlic, set the garlic aside

in a bowl combine the eggs, coriander powder, cumin powder & salt, whisk this together

spray the fry light around the pan and spread it around, allow this to heat up on a low flame ~ add in the onion, chilli & rip up 1/2 of the fresh coriander and make sure all of this is combined into the egg

pour the omelette mix into the hot pan and allow this to cook for a few minutes until the top is set & you can hear crackling, the bottom should be browned ! turn off the heat and flip the omelette

the residual heat will cook the rest of the omelette ~ drain the rice and transfer it back to the pot, mix in the garlic, fenugreek, salt and rip up the rest of the coriander and mix in !

split the omelette into two and serve 1/2 of the rice and enjoy :D

~ yummmmm this is definitely one of my safe meals ! i’ve been cooking it almost twice a week ever since my gran made it for me…well i added in coriander and cumin when i made it and honestly it’s so much better ! it’s low cal, healthy and has protein, a little bit of fat and lots of flavour :DDD i’m not quite at the stage of using oil to fry anything but the fry light does its job ALSO another really good way to eat this is in the style of a quesadilla ! just place a roti/chapati or wholemeal tortilla on a hot pan & add 1/2 of the omelette to to one side, add some cheese, fold it over and allow it to crisp up, flip and brown the other side too ~ it’s honestly so delicious <3

home recipe

photo cr: my photos

new recipe !! ~ vegan lentil nuggets

my other recipes ➳ <3

[wellpresseddaisy]

First attempt at vegan bacon since our favorite was discontinued. Also owned by Nestle, so we wouldn't have been buying it for much longer anyway.

Definitely need to cut it thinner and marinate it longer, but it wasn't bad for a first attempt. I think I also need to play with the actual seitan seasoning.

[diabetesinsider]

Summer Vegetable White Bean Soup

It's almost here - summer that is! The gardeners are chomping at the bit, checking their tender plant starts for sign of growth. So far, I've planted onions, carrots, celery, dill, parsley...too early to use them in this cooking but in a few weeks - a different story. The dill weed adds a nice pop of flavor to your tried and true bean soup - who would have thought? Try this savory soup - see what you think.

3 T. oil

1 onion, diced

2 carrots, sliced thin

4 stalks celery, sliced thin into crescents

3 T. garlic, minced

2 T. tomato paste - optional

1 t. Italian herb mix

1 t. Hungarian paprika

dash chili flakes - use a light hand!

dash salt

dash pepper

4 c. vegetable broth

2 cans Cannellini beans, drained, mash one can as thickening

2 c. kale, remove/discard stems, cut in ribbons with kitchen scissors

1 T. dill weed

2 T. white wine vinegar

In a deep fry pan, saute onions, carrots, and celery to caramelize. Add garlic, tomato paste, Italian herbs, paprika, chili flakes, salt, pepper, and vegetable broth - stir in well to mix flavors. Add beans, kale, dill weed, and vinegar. Simmer 15 - 20 min. to blend flavors.

When I'm not working up new healthy eating meals for the family, I'm sewing cotton pocket aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or I'm merrily knitting hats and scarves from upcycled recycled yarns thrifted from my favorite creative reuse source for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter's have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers... great as leisure wear.

My older daughter has an online shop - www.eytsy.com/shop/wildwovenwomen - where she works upcycled recycled thrifted yarns into eye catching brightly color throws and afghans.

[thevegetariancreationsofevelyn]

Strawberry cereal bars

Ready in 11 minutes

Prep time: 10 minutes

Cooking time: 1 minute

Serves: 12

Ingredients

1/2 cup creamy peanut butter

1/2 cup honey

1/2 tsp vanilla extract

3 cups Toasted O's Cereal

1 (1 oz) pkg Freeze-Dried Strawberries

Step 1 -

Line the bottom and sides of an 8x8-inch baking dish with 2 long pieces of parchment. In a large microwave-safe bowl, microwave the peanut butter and honey 30 sec., until soft. Add the vanilla and stir until combined.

Step 2 -

Add the cereal and strawberries to same bowl. Using a spatula, stir well to combine, breaking up any strawberries that are too large. Pour mixture into prepared pan in an even layer. Cover top with parchment, pressing down firmly on cereal mixture. Chill 3–4 hours or overnight. Cut cereal mixture into 12 pieces. Store bars in an airtight container in the refrigerator.

Nutrition information:

Calories 137kcal (7%), carbs 21.0g (7%), fat 6.0g (9%), saturated Fat 1.0g (5%), sodium 69mg (3%), protein 3.0g, sugar 14.0g, fiber 2.0g, cholesterol 0mg