Vegan Kettle Corn
Whether it’s snack time or post-dinner, this light, tasty mix of sweet and savory will surely satisfy.
Makes approximately 16 cups
What You Need:
1/2 cup popcorn kernels
1/2 cup coconut oil
1/4 cup evaporated cane juice
1 teaspoon salt
What You Do:
- In a small stockpot or large saucepan, heat coconut oil over medium heat. Add two or three kernels. When kernels pop, add remaining corn and sugar, cover pan, and shake continuously.
- Once popping slows down, remove from heat, let kernels finish popping, pour into a bowl, and toss with salt before serving. Serve immediately.
See the rest of this kid-friendly party menu!
Vegan Taquitos
Gluten-Free Chocolate Chip Cupcakes with Chocolate Frosting
Bacon Ranch Deviled Eggs
These vegan eggs have a creamy ranch dressing and smoky bacon flavor.
Read More »
Eggplant and Portabello Enchiladas with Paprika-Lime Cashew Cream
Fresh summer and sundried tomatoes transform into a tasty sauce for these addicting enchiladas.
Read More »
Bean and Corn-Stuffed Poblano Peppers
Baked chile rellenos meet chiles en almendra (almond sauce). The delectably creamy white sauce is the perfect complement for spicy salsa cruda.
Read More »
More Flashbacks
- Summer Sunset Sangria
- Plum Basil Jam
- Everyday Green Smoothie
- Coconut-Pineapple Smoothie
- Cherry Vanilla Smoothie
- Raw Coconut Mango Pad Thai
- Gluten-Free Stuffed Mushrooms
- Potato Spinach Salad
- Pineapple Mango Sorbet
- Early Spring Pasta Salad
- Shaved Asparagus Coleslaw
- Portabello Benedict
- Tapenade Cauliflower-Cashew Crostini
- Vegan Asparagus Snap Pea Frittata
- Spiced Belgian Waffles with Blood Orange Sauce
- Springtime Macaroons
- Strawberry Streusel Cake
- Balsamic Grilled Salad with Asparagus, Brussels Sprouts, & Onions
- Vegan Split Pea Soup with Dulse and Kale
- Curried Sweet Potato Soup
