Cinnamon Apples and Dip
1 Golden Delicious Apple
1 Gala Apple
¾ teaspoon PICS cinnamon
3 oz. PICS Greek vanilla yogurt
2 oz. PICS Vanilla low-fat yogurt
1 tablespoon caramel dip
1 tablespoon peanut butter or WOWButter®
Fold the yogurts together with the caramel dip, peanut butter (or WOWButter®) and ½ teaspoon of cinnamon.
Wash, core & slice the apples. Place the apples in a large snap & seal storage bag. Add in a few shakes of the cinnamon approximately a ¼ teaspoon, seal the bag & shake until the apples are coated with the cinnamon.
Serve the apples with the dip!
Thanksgiving YUM FUN:
For a Thanksgiving twist place the dip into a small bowl. Use either chocolate chips or raisins to serve as eyes on the dip & cut a small piece of apple to serve as a turkey beak. Place the cinnamon covered apples around the dip bowl, on a larger plate to serve as turkey feathers alternating the colors of the apples.
WOWButter® is a peanut free, tree nut free, gluten free peanut butter alternative that can be located in the allergy friendly aisle in your Price Chopper and Market 32 Supermarkets.
Snack, snack, snacking? This recipe is great to pack in the lunchbox or to serve as an afterschool snack. The cinnamon apples help to avoid the brown apple blah.
Storage? You can keep cinnamon apples in a snap and seal storage bag in the refrigerator for several days. And, the dip can be stored in an airtight container in the refrigerator for up to 5 days – 7 days.
Kiddos in the Kitchen: Every recipe has lessons to share with our children. This recipe, even as simple as it is, teaches some of the following concepts:
Cutting and Knife safety
Avoiding browned apples
Crafting with food
1 can of PICS chickpeas
½ cup PICS pumpkin puree, 100%
1 large clove of garlic
3 tablespoons PICS olive oil
2 tablespoons tahini paste
1 tablespoon lemon juice
½ teaspoon sea salt
¼ teaspoon onion powder
¼ teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon coriander
Optional: Pepitas and Chia Seeds
Drain the chickpeas and place them in mini chopper or food processor. Add in the pumpkin puree, olive oil, garlic, tahini paste, lemon juice, sea salt, onion powder, garlic powder, cinnamon and coriander.
Blend the mixture together until the ingredients are mixed well. You most likely will have to pause and scrape the ingredients down one or two times during the mixing process.
Pour the hummus into a bowl.
Optional: Sprinkle around the edge with pepitas and/or chia seeds.
DIPPING? Dip with fresh veggies or pita chips.
How to Make Pitta Chips?
Preheat the oven to 375 degrees. Cut your pita(s) with a pizza cutter into triangle pieces and tear them apart for a single layer. Spray a nonstick baking sheet with a nonstick cooking spray. Place the pita pieces on the tray. Baste them with canola oil. Stir together 1 teaspoon of salt, ½ teaspoon onion powder and a ¼ teaspoon garlic powder. Sprinkle it on top and bake for 5 to 7 minutes.
Storing? Keep your extra hummus in the refrigerator in an airtight container for up to 3 – 5 days. You can store excess pita chips in a snap and seal style bag in the pantry for several days.
Lessons for Kids: Every recipe has lessons to share with our children. This recipe, even as simple as it is, teaches some of the following concepts:
· Measuring ingredients
· Can opening
· Safety in using a food processor or mini chopper
· Cutting and blade safety
· Prepping cookware
· Baking and oven safety
· Food storage
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
Honey Apple Crisp
5 apples, large
3 tablespoons water
3 tablespoons PICS honey
1 teaspoon PICS cinnamon
¾ cup PICS brown sugar, light or dark
1/3 cup PICS butter, room temperature
½ cup PICS flour, all purpose
½ cup PICS rolled oats, old fashioned
Pre-heat the oven to 375 degrees.
Wash, peel, core and dice the apples. Place them into a bowl.
Mix the water, honey & cinnamon together and stir it into the diced apples gently until the apples are fully coated.
Fill six 8 oz. glass mason jars three-quarters full with the mixture, packing it down.
In a separate bowl, mix the brown sugar, oats & flour together in a bowl with a fork. Using a pastry cutter (or a fork & knife) cut the butter into the mixture. It will be done when it’s all mixed well and the butter has broken into small cut, coated pieces.
Evenly distribute the topping to the individual jars heaping it over the top just a little.
Bake the jars on a baking sheet for approximately 25 to 30 minutes; until the topping is golden brown & the fruit mixture is bubbling.
Serve warm with Honey Cream.
Prep Ahead: This recipe can be made ahead. You can add the covers and keep them in the refrigerator for several days in advance. Remove the covers and bake the day you plan to serve. Let the jars set out of the refrigerator for 30 minutes before placing them in the hot oven.
Extras? Simply put the covers on the mason jars and keep the extra crisps in the refrigerator for up to five days.
Little Chefs! You can peel and slice the apples, let little chefs dice the apples with a plastic knife.
Kids in the Kitchen: Every recipe has lessons to share with our children. This recipe, even as simple as it is, teaches some of the following concepts:
- Peeling & coring apples
- Slicing and dicing
- Knife safety
- Measuring Ingredients
- Baking and oven safety
- Food storage