Warm Winter Delights 

Featured on Feed Me Vegan Episode 19

Cheesy Nacho Soup
A Feed Me Vegan original recipe
1 jar salsa
4 c veggie broth (we used Not Chickn)
2 jars Parmela Creamery Nacho Cheese
1 T veg oil
1 large red onion, chopped
2 green peppers, chopped
2 cans black beans
1-2 jalapeno, seeded and diced
1 bag frozen corn
Crushed tortilla chips
Diced avocado
Vegan sour cream
Heat oil in soup pot on medium heat. Add onion and peppers and cook until slightly browned. Add the rest of the ingredients (except toppings) and cook until heated through. Enjoy with toppings of your choice.
World's Best Cornbread
1 c flour
1 c cornmeal
¾ c sugar
2.5 t baking powder
1 t salt
2 egg replacers (we used ener-g)
1 c soy milk
½ c canola oil
Preheat oven to 400.
Combine dry ingredients in large bowl. Separately combine “eggs”, milk and oil.
Add wet ingredients to the dry, stirring just until combined.
Pour into greased 8x8 pan.
Bake 20-25 minutes.
Modification: Add to batter 1 chopped jalapeno and 1 c corn kernels. You could also add chopped cilantro.
Super Easy Vegan Brownies
recipe courtesy of

2 cups unbleached all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

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