We Have You Covered for ThanksVegan!

As passionate food lovers, Thanksgiving is one of our favorite days of the year. There are so many delicious entrees, sides, and desserts to enjoy. We always love trying new dishes, and this holiday we are looking forward to some vegan options. Check out the recipes below that are guaranteed to make your ThanksVegan celebration a success!

ThanksVegan Appetizer: Pumpkin Hummus

1 can PICS Chickpeas, drained

3/4 cup pumpkin purée

2 Tbsp. tahini

2 Tbsp. lemon juice

1 tsp. salt

1 tsp. olive oil plus more, for garnish

Roasted pumpkin seeds, for garnish (optional)

1 bag PICS Mini Pretzels

  • Place all the ingredients except the olive oil, pumpkin seeds (if using), and pretzels in a food processor and blend until smooth and creamy.
  • Transfer to a bowl and drizzle with the olive oil. Top with the roasted pumpkin seeds, if desired.
  • Serve with pretzels for dipping.

Makes about 2¾ cups

ThanksVegan Entrée: Butternut Squash Bird’s Nests

2 cloves garlic, minced

1 Tbsp. + 1 teaspoon oil (olive or avocado)

1 pkg. PICS Butternut Vegetable Noodles

½ onion, chopped and sautéed

1 can PICS Chickpeas, drained

1/2 tsp fresh rosemary, chopped

Salt and pepper, to taste

Fresh herbs, for garnish (optional)

  • In a skillet, sauté the garlic in the oil for 2 minutes, or until fragrant.
  • Preheat oven to 350 F. Toss chickpeas in rosemary, salt, and pepper.
  • Create separate piles (“nests”) of squash in a baking dish, fill each nest with chickpeas, drizzle with oil and bake for 20 minutes.
  • Serve immediately with fresh herb garnish, if desired.

Makes 3 servings

ThanksVegan Dessert: Pumpkin Pie Spice Chocolate Ice Cream Floats

4 scoops PICS Very Chocolate Vegan Non-Dairy Frozen Dessert

4 oz. bourbon or dark rum (optional)

Chilled ginger ale

Optional toppings: vegan whipped cream and pumpkin pie spice

  • Place 1 scoop of the ice cream in a tall chilled glass.
  • Add the bourbon or rum, if using, then fill to the top with ginger ale.
  • Top with vegan whipped cream and pumpkin pie spice, if desired. Repeat with the remaining ingredients.

Makes 4 servings

Vegan Strawberry Shake2 scoops PICS Strawberry Vegan Non-Dairy Frozen Dessert

1 cup PICS Unsweetened Almond Milk

1 cup fresh or frozen strawberries

  • Place ice cream, almond milk, and strawberries into a blender and blend until smooth.
  • Serve immediately and enjoy!

Makes 2 servings

Shop ThanksVegan!

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Celebrate with Cheese Pairings!

For many, cheese is a staple when it comes to celebrating, especially during the holidays. Luckily, our in-store delis provide a plethora of tasty cheeses, perfect for pairing with a relaxing drink.  We’ve created a list of some of our favorites, each with their ideal beverage pairings. Try these options below and find your new favorite combination!

Vermont Creamery Honey Goat Log: Vermont Creamery Clover Blossom Honey Goat Cheese takes Vermont’s classic, mild fresh goat cheese and blends it with sweet clover honey. The honey pairs perfectly with the tart creaminess of fresh goat cheese. Try it with Barbera wine, Founders All Day IPA or a Belgian Tripel Beer like Ommegang’s Three Philosophers.

Fleur de Franco Brie: A beautiful wheel of French double cream Brie, Fleur de Franco is pleasantly mild and approachable, yet fully flavored with a buttery interior and soft, fluffy rind. Pair it with a sparkling wine, Chardonnay, or a German pilsner like Saranac Adirondack Lager.

Grafton 2 Year Old Cheddar: Fits the classic profile of a New England Cheddar: buttery notes with a bold, sharp tang and a long, nutty finish. The aroma is lactic and bright, with flavors of sweet cream, freshly mown hay, and tangy, cultured milk. Completed by a moderate acidity. Pair it with balanced, full-bodied wines such as Merlot or White Burgundy, or brews such as Smuttynose Old Brown Dog Brown Ale, Brooklyn Brewing Bel-Air Sour Beer, or even Angry Orchard Hard Cider.

Market 32 American Grana by BelGioioso: Made from freshly gathered local raw milk, this premium American Grana Parmesan cheese is allowed to mature a minimum of 18 months on wooden shelves in special caves. During this process, each wheel is hand-turned to ensure proper aging and development of its deep, nutty flavor and granular texture. Try it with bold Cabernet Sauvignon or a bock beer like Shiner Bock.

BelGioioso Creamy Gorgonzola: Handcrafted and aged 90 days in special caves, master cheesemakers hand-rub each wheel with salt and pierce small holes into the rind of the cheese, allowing air to penetrate and facilitate the growth of beneficial mold. This care and craft creates an exceptionally earthy flavor and creamy texture. Cut right through the thin rind and spread on a baguette. Great when paired with a Harpoon Rec League or other light IPA’s.

Any of these ideas pique your interest? Visit us online or at your local store to find all of these pairing items!

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Chocolate Covered Pretzels with Caramel and Peanut Butter

Jodie Fitz

PICS Pretzel rods

PICS Mini chocolate morsels, dark, milk or semi-sweet

Caramel apple wraps

PICS Peanut butter (optional)

Colored sprinkles

PICS Nonstick cooking spray

Coat a pizza cutter with nonstick cooking spray.

Place the caramel wraps, one at a time, on a cutting board with a piece of parchment paper between the caramel wrap and your cutting board. Note: The caramel comes with parchment paper dividers that you can use; this prevents the caramel from sticking to the cutting board. 

Using the pizza cutter, cut the caramel wraps into one inch strips. 

Starting at least two inches from one end of the pretzel, carefully wrap the caramel strips around the rest of the pretzel.  Set the caramel wrapped pretzels onto a wax paper lined cookie sheet and set aside.

Pour chocolate morsels into a tall drinking glass, Microwave the chocolates in the glass on high for one minute.  The chocolate will not look fully melted, stir the morsels together until they fully melt after removing the glass from the microwave.  

Dip the caramel covered pretzel into the chocolate leaving the unwrapped end exposed.  

Set the pretzel back onto the waxed paper and coat with a thin layer of colored sprinkles. 

Let the pretzels set until the chocolate has hardened.  

Keep the pretzels in cool storage.

The Caramel Wraps? You can typically locate these in the produce area of your Price Chopper and Market 32 Supermarkets near the apples.

Add Peanut Butter! Simply spread a light layer of peanut butter onto the pretzel before wrapping it with caramel.  Follow the rest of the directions as is.

Nut allergies?  Replace the peanut butter powder with WowButter®.  It’s a delicious nut free, tree nut free, gluten free peanut butter alternative.  It can be found in the allergy friendly aisle at your Price Chopper and Market 32 Supermarkets.

So Much Fun with Kids!  There’s lessons in every recipe making experience for the kids in your life.  Here are a few activities to concentrate on when making this no bake pretzel fun;

  • Cutting safety
  • Wrapping
  • Dipping
  • Melting chocolate
  • Spreading
  • Sprinkling
  • Following directions



Chocolate Caramel Filled Shortbread Cookies

Jodie Fitz

½ cup PICS butter, room temperature

1 teaspoon PICS vanilla extract

1 PICS egg, large

½ cup PICS confectioner’s sugar

1 ½ cups PICS all-purpose flour

¾ cup PICS mini chocolate chips

Filling

2 tablespoons PICS butter

3 tablespoon PICS milk

5 oz. Caramel candies, unwrapped

¼ cup mini chocolate chips

Preheat the oven to 350 degrees.

Using an electric mixer, whip together the room temperature butter with the vanilla extract, egg and confectioner’s sugar.  Slowly add in the flour continuing to mix with the electric mixer until all ingredients are mixed well.  

Using a spatula, fold in the mini chocolate chips.

Form the dough into small cookie dough balls and slightly flatten them and place them onto a parchment paper lined baking sheet.

Using a tablespoon sized measuring spoon, dip the base of the measuring spoon into confectioner’s sugar and press it into each cookie to create an indent.

Bake the cookies for 10 – 12 minutes.

Recipe makes approximately 18 cookies.

While the cookies are baking and cooling, prep the filling by first melting 2 tablespoons of butter over low heat in a saucepan.  Once melted, over low heat, add in the 3 tablespoons of milk, 5 oz. unwrapped caramel candies and stir until the candies have melted and the three ingredients are mixed together well.  Turn off the heat and add in ¼ cup of mini chocolate chips.  Continue to stir until they are fully melted and mixed in.

Add the filling into a piping bag once it’s slightly cooled and can be handled.  If you don’t have a piping bag, add the filling to a quart sized freezer bag and clip one corner.

Pipe the filling into the cookie indent.  Let the cookies set until the center hardens, approximately 30 minutes.  

Optional:  Add sprinkles on top before the center hardens.

Storing:  If you are layering the cookies when storing in an airtight container, keep a of layer parchment paper between the layers to prevent the cookie centers from sticking to other cookies.

So Much Fun with Kids!  There’s lessons in every recipe making experience for the kids in your life.  Here are a few activities to concentrate on when making these cookies:

  • Measuring ingredients
  • Mixing
  • Electric mixer safety
  • Melting
  • Stovetop safety
  • Piping
  • Following directions

 

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How To Make An Easy, Yet Impressive, Gingerbread House

Houses come in many shapes and sizes, but only one features frosting, cookies and candy – the gingerbread house! While spending more time at home this holiday season, making gingerbread houses provides priceless memories. For hands-on holiday fun, gather the family to draw up blueprints, then construct the best gingerbread houses on the block!

Use the tips below to create eye-catching holiday masterpieces and enter them into our gingerbread house contest!

The Flavorful Foundation

Homemade gingerbread fills the kitchen with fragrant aromas and is a snap to bake! To make the dough:

  • Gather the ingredients and amounts needed based on the recipe you’re following. Typical ingredients include brown sugar, all-purpose flour, eggs, baking soda, salt, ground ginger, cinnamon, cloves, ground nutmeg and molasses.
  •  
  • Roll the dough into discs, then refrigerate overnight.
  •  
  • Use house-shaped cutters or look online for foolproof patterns of proportional house pieces.
  •  
  • Cut out the structure, bake and cool completely.

Building and decorating work best if you bake the dough one day, then assemble the next. If you don’t have time to bake homemade gingerbread, your family can still enjoy this timeless tradition using gingerbread kits or graham crackers. Constructing gingerbread houses, whether scratch-made or store-bought, is guaranteed family fun!

Endless Possibilities for Décor

When building your house, you don’t want it to crumble or tumble. Royal icing is strong, reliable and will hold everything together. Use white royal icing to assemble your house and give it a stunning snow-covered look, or mix it with food coloring for a pop of color!

Next, let your imagination run wild! Decorate your house with sweets such as licorice, jellybeans, gumdrops, colored chocolates, bite-size cookies, miniature marshmallows, candy canes and peppermint candies. Add windows with icing, make wreaths out of chocolates or create a gumdrop path! Browse examples of designs to inspire your own unique creation.

Building gingerbread houses fosters creativity, with everyone on the construction crew contributing fun ideas for creating your holiday masterpiece. Find more holiday recipes and activity ideas at pricechopperready.com!

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Thanksgiving is one of the many great food holidays of the year. A plethora of yummy dishes are prepared, served, and enjoyed. The only problem? Too many leftovers! But don’t fear, these two recipes below will turn those leftovers into lovely meals!

Stuffing Egg Cups by Jodie Fitz

Leftover Stuffing

PICS eggs, large

PICS bacon, cooked and diced

PICS shredded sharp cheese

PICS nonstick cooking Spray

Preheat the oven to 375 degrees.

Coat each muffin tin cup with the nonstick cooking spray.

Add 2 – 3 tablespoons of leftover stuffing to each cup and press it to form a thin bowl of stuffing that covers the side and base of each individual cup in the muffin pan.

Add an egg to each cup.

Top each cup with diced, cooked bacon and shredded cheese.  Bake the egg bites for approximately 15 minutes, until the egg is fully cooked and the cheese is melted.

Baked Bacon:  Cover a baking sheet with aluminum foil.  Lay the strips of bacon on the foil.  Bake for approximately 18 – 20 minutes.  Remove the bacon strips from the foil with tongues, and place them on a plate lined with a paper towel to absorb any extra grease.

Other Meats:  You can swap the bacon for breakfast sausage, diced ham or even diced leftover turkey.

Add in leftover veggies:  You can dice your favorite leftover veggies and add them to the top of the egg along with the bacon or you can eliminate the meat and go vegetarian. 

Top it off:  You can also add a little cranberry sauce on top for a sweet and savory mix of leftovers.

Thanksgiving Leftover Garbage Bread by Jodie Fitz

1 PICS pizza dough, thawed

Brie cheese, room temperature

Leftover stuffing

Leftover cranberry sauce

Leftover turkey, diced

PICS butter, room temperature

Preheat the oven to 350 degrees.

Butter the sides and base of a glass loaf pan.

On a floured surface, roll the pizza dough into a rectangular shape.

Cut the rind off of the Brie cheese.

Spread the Brie cheese onto the rolled dough.

Generously sprinkle the leftover stuffing, cranberry sauce and turkey on top of the  cheese.

Roll the dough up with all of the leftovers.  Pinch the seam together, fold the edges and press those together.

Place the stuffed dough, seam down into the loaf pan.

Bake the garbage bread for 40 – 45 minutes.

Remove the loaf from the pan, slice and serve warm.

Leftover Veggies:  You can slice and dice leftover veggies and add them to the mix as well.

Store it!  You can wrap the bread in waxed paper or parchment paper, place it in an airtight storage bag and keep it in the refrigerator for a couple of days.  Slice and warm before serving.  This is best warmed in an oven or toaster oven.

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