What I Ate as a Kid...VEGANIZED!

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Making this video was so much fun. It was nostalgic to taste my childhood favorites again. I will definitely start making these recipes more often...especially the rigatoni. Yes pasta!!! What recipes did you LOVE as a kid that you want to make vegan or healthier?!

RECIPES BELOW
☆ Lemon-Lime Syrup for Sodastream
1 lemon, sliced
1 lime, sliced
1 cup cane sugar
1 cup water

Place ingredients in a pot, and bring to a simmer. Stir to help the sugar dissolve into the sugar. Simmer uncovered on low for about 10 minutes.
Strain into a glass jar.
Carbonate cold water in the Sodastream, then add 1/4-1/2 cup to the carbonated water. Stir lightly, and serve.

☆ Lentil Pasta Rigatoni
2 tbsp extra virgin olive oil
4 cloves garlic, minced
1 cup walnuts, chopped finely
2 cups cooked lentils (use black, green, or french lentils. Don’t use red lentils)
2 cups plain tomato sauce (canned or carton)
2 tbsp tomato paste
1/4 cup water
1 tsp each basil, thyme, oregano
1-2 tsp sugar
1 tsp salt
1 tsp freshly cracked black pepper
1/2 package (or 4 servings) rigatoni pasta

Warm oil in a skillet over medium heat.
Add the garlic, and sauté for about 30 seconds or until fragrant and slightly golden. Be careful not to burn it.
Add the chopped lentils, and stir well. Toast for about 3 minutes, or until fragrant.
Add the lentils, tomato sauce, tomato paste, water, spices, 1 tsp sugar, salt, and pepper.
Stir well, and bring to a simmer. Cover and cook on medium low for as long as it takes you to make the pasta.
Follow the cook instructions on your package of rigatoni to cook the pasta. I usually cook mine 12 minutes.
Taste the sauce and season to taste with more sugar and salt if necessary.
Drain the pasta and toss with the tomato sauce.
Serve and enjoy!

☆ Vegan Pop Tarts
pastry:
2 cups white flour (or gluten free flour blend)
1 tbsp cane sugar
1/2 tsp salt
3/4 cups cold vegan butter
4-5 tbsp ice cold water
filling:
1/2 cup brown sugar
1 tbsp cinnamon
1 tbsp flour
1 1/2 tbsp vegan butter, softened
1 tbsp molasses
glaze:
3/4 cup powdered sugar
1/2 tsp cinnamon
1 tbsp non dairy milk
1/4 tsp vanilla extract

Combine the flour, sugar, and salt in a bowl, and stir well.
Add the vegan butter broken into clumps. Then use a pastry cutter to cut the butter into the flour until the flour looks like chunky wet sand, with pieces no bigger than pea-size. Add the cold water, and stir.
Use your hands to form the dough into a ball. Flatten it sightly then wrap in plastic wrap or parchment paper and place in the fridge for at 30-60 minutes.
In the meantime make the filling by mixing the filling ingredients together in a another bowl.
Line a baking sheet with parchment paper or a silicone baking sheet, and preheat oven to 350°.
Remove the dough from the fridge and plastic wrap. Cut in half.
Flour your workspace and rolling pin.
Place the dough on the flour, and roll out evenly, about 1/6-1/8” thick.
Cut the dough into even rectangles and transfer to the baking sheet. Each half of my dough made 6 rectangles, so 6 pop tarts in total.
Top each of the dough squares with about 1 1/2 tbsp of filling.
Roll out the remaining dough, and cut them into to rectangles to serve as the top of the pop tarts.
Use your fingers to seal the edges of each pop tarts once you put on the top.
Then use a toothpick to poke holes in the top of each tart.
Bake for 30 minutes, or until the edges are slightly browned.
Remove from the oven and allow the pop tarts to cool completely.
While they are cooling make the icing by combining all of the ingredients in a bowl.
Once the pop tarts are cool evenly ice each one. Allow the icing about 10 minutes to firm, then enjoy!

This video was sponsored by Sodastream.

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