DIY recipes are no stranger to the blog- in fact I have a whole section dedicated to a do it your self series on the blog in the recipe box. For that very reason I jumped at the chance to review one of the newest vegan cookbooks on the market // DIY Vegan by Nicole Axworthy + Lisa Pitman.
An entire book dedicated to DIY Kitchen Staples made vegan- ummm yes please!
"More than 100 easy recipes to create an awesome plant-based pantry"
Nicole + Lisa include a great section titled "Stocking Your Awesome Vegan Pantry", especially useful to new vegans or vegan looking to upgrade their pantries. There is also a section on non dairy staples // ice cream, cheeses + plant based mylks. Along with a section on how to make your favorite store bought snacks + cereals // think toaster pastries, breads + crackers. One of my favorite chapters " Sensational Spreads + Sauces" , making your own sauces, jams + nut butters not only saves you a ton of money but can be a huge time saver, no more last minute runs to the store and often times tastes even better than store bought. Another really cool section is another favorite "Make Your Own Mixes", homemade shake n' bake - YES! Easy instant make + cheese mix, so much awesomeness.
I have the opportunity to share with you a recipe from the book. Popcorn, hands down is one of my favorite snacks. Popcorn covered in peanut butter and chocolate, pure heaven in a bowl.
This recipe is incredibly easy to make and comes together in a flash.
I opted to air pop my corn and use a white chocolate peanut butter. This snack also has the benefit of keeping in an airtight container for up to seven days (fat chance this popcorn will even last that long). It is the perfect snack to serve to a crowd // football Sunday, pre or post Thanksgiving snack or fun after school treat.
You can find DIY Vegan More than 100 Easy Recipes to Create an Awesome Plant-Based Pantry by Nicole Axworthy + Lisa Pitman on Amazon. With Christmas right around the corner this would make the perfect gift for anyone looking to create a homemade pantry.
Peanut Butter Cup Popcorn
makes 8 cups
you will need:
2 teaspoons plus 2 tablespoons coconut oil
1/2 cup popcorn kernels
1/4 cup smooth natural peanut butter*
2 tablespoons pure maple syrup
1/2 teaspoon sea salt
1 teaspoon pure vanilla extract
4 ounces dairy-free chocolate, or 1/2 cup chocolate chips
1. Preheat the oven to 300 degrees F. Line two baking sheets with parchment paper.
2. In a large pot over medium - high heat, combine 2 teaspoons of the coconut oil and the popcorn kernels. Cover the pot and shake it back and forth across the burner to keep the kernels moving. Listen for the popping sound to slow down (3 - 5 minutes) then quickly pour the popcorn into a large bowl.*
3. In a small saucepan, melt the remaining 2 tablespoons coconut oil, the peanut butter, maple syrup and salt over medium-low heat; stir to combine. Remove from the heat and add the vanilla extract. Drizzle the mixture evenly over the popcorn and stir to coat.
4. Spread the popcorn over the prepared baking sheets. Bake for 15 minutes.
5. Finely shop the chocolate and melt it using a double boiler. Drizzle the chocolate over the cooling popcorn. Transfer to the fridge to finish cooling, at least 30 minutes. Once completely cool, store in an airtight container at room temp for up to 7 days.
*I used Peanut Butter + Co White Chocolate Wonderful + Air Popped Popcorn
Recipe / text has been shared + republished with permission from St. Martin's Press + DIY Vegan
I was provided with a review copy of DIY Vegan, however all thoughts and opinions are my own.