• Don Lichterman

Chick’n Apple Walnut Bites, Banana Cream Pie & Peanut Butter Cookie Skillets, Recipes of the Week!

Chick’n Apple Walnut Bites


For the Crackers:

  • 10 vegan egg roll wrappers

Non-stick spray (olive oil flavor, if available)

For the Chick'n Stir-Fry:

  • 1/2 cup celery, diced

  • 1 cup diced granny smith apple, mixed with a little lemon juice to preserve color

  • 1 clove garlic, minced

  • 1/2-3/4 tsp (1/2") ginger, peeled and minced

  • 1 tablespoon canola or vegetable oil

  • 1 package faux chicken strips, chopped into small pieces

  • 1/2 teaspoon red pepper flakes

  • 1 tablespoon low sodium soy sauce

  • 2 tablespoons hoisin sauce

  • 1 tablespoon sesame seeds + more for serving

  • 1/2 cup raw walnuts, chopped or broken into pieces

  • 1/2 cup cilantro, chopped

  • 1 teaspoon toasted sesame oil


  1. Heat oven to 350°F. Spray baking sheets lightly with non-stick spray. Stack 3-4 wrappers at a time and cut into 9 squares. A pizza cutter or long chef's knife make it easier.

  2. Place the squares one at a time, 1/2" apart on the baking sheets. Spray lightly with non-stick spray. Bake until golden - the edges will curl slightly. Remove to a cooling rack, tinfoil or extra baking sheet. Cool completely before storing gently in a zipper storage bag.

  3. In a sauté pan, heat 1 tablespoon oil over medium-high heat. Cook garlic and ginger about 1 minute.

  4. Add apples and celery. Cook 2 minutes.

  5. Add vegan chicken, sesame seeds, pepper flakes, soy sauce, and hoisin. Cook and stir for about 3 minutes until heated and combined.

  6. Add walnuts and cook 2 minutes. Remove from heat and stir in cilantro and sesame oil.

  7. Top crackers with spoonfuls of hot chicken mixture. Garnish with sesame seeds.

Deena Mehta - See My Recipes

Hi, I’m Deena, a creative and balance-seeking Libra. As a designer, foodie and mom, I strive to improve everything around me. When I’m not working on my line of organic décor and baby goods, you can find me playing in the kitchen concocting globally inspired vegetarian meals for my family. I love sharing my ideas for a healthier and more beautiful life – inside and out!

Peanut Butter Cookie Skillets

Dairy Free - Serves 6


  • 1 tablespoon ground flaxseed

  • 3 tablespoons water

  • 1/2 cup vegan butter, softened

  • 1/2 cup granulated sugar

  • 1/2 cup brown sugar, packed

  • 1/2 cup creamy peanut butter, natural

  • 1 teaspoon vanilla extract

  • 1 1/2 cups whole wheat pastry flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt


  1. Preheat the oven to 350°F.

  2. Start by making the flax egg. In a small dish, combine the tablespoon of ground flaxseed and 3 tablespoons of water. Stir and let it set for at least 5 minutes.

  3. Next, using a stand mixer (we use this one) with the paddle attachment, cream the vegan butter, granulated sugar, and brown sugar.

  4. Once creamed, scrape down the sides with a rubber scraper. Add the peanut butter, vanilla, and flax egg. Mix until well combined.

  5. In a medium size bowl, add the whole wheat pastry flour, baking soda, and salt (if you are using). Stir until well mixed with a wooden spoon or whisk.

  6. With the electric mixer on at a slow speed, slowly add the flour, baking soda, and salt mixture. Mix until just combined

  7. Once the dough is mixed, roll the dough into your desired cookie size. We split this recipe into at least 6 large cookie balls. Add each ball to a skillet.

  8. Bake for 15-18 minutes, or until desired doneness.

  9. Eat warm out of the oven by itself, topped with dairy-free ice cream, or with a splash of non-dairy milk.

About The Author - Wholesome LLC - See My Recipes

Twin sisters, Alison & Lauren, created Wholesome to help individuals navigate their health journey with the plant-based diet after encountering a chronic illness such as cancer, autoimmune diseases, and infertility. Another pillar of their approach is focused on prevention to help others take health into their own hands. Alison, a registered dietitian board certified in oncology nutrition, focuses her recommendations on those strongly rooted in scientific evidence. Wholesome’s motto is simple -- Eat more plants.

Banana Cream Pie


For the Crust:

  • 2 cups graham crackers, pulsed into crumbs

  • 1/3 cup palm sugar

  • 1/4 teaspoon salt

  • 7 tablespoons soft butter

  • 3/4 cup pecans, chopped

For the Caramel:

  • 1/2 cup coconut sugar

  • 1/2 13.66-ounce can coconut milk

  • 1 cup apple cider

  • 2 tablespoons vegan butter

  • 1 teaspoon vanilla extract

  • 1 teaspoon cinnamon

  • 1-3 tablespoons arrowroot or corn starch (arrowroot is stronger)

  • For the Banana Cream Custard:

  • 1/2 cup palm sugar

  • 2 tablespoons arrowroot powder

  • 1/4 teaspoon salt

  • 1 12.3-ounce package of firm tofu

  • 1 teaspoon cinnamon

  • 1 teaspoon turmeric (color, optional)

  • 2 teaspoons vanilla extract

  • 2 large bananas, sliced

  • For the Whipped Cream:

  • 2 13.66-ounce cans full-fat coconut milk

  • 1/2 cup confectioner's sugar

  • 1 teaspoon vanilla extract

  • Sliced bananas and pecans for topping (optional)


To Make the Caramel Sauce:

  • In a medium saucepan add coconut cream, coconut sugar, vanilla extract, and cinnamon, and continue to whisk until just combined. Add the arrowroot, and bring to a boil over medium-high heat, continuing to whisk. The mixture should begin to thicken and turn a deep amber color. Cook for 3-4 minutes, until thickened. Add the butter, vanilla, and a pinch of salt. Return to heat and stir until smooth. Remove from heat and let cool until it's thick enough to coat the surface of a spoon. Sauce should thicken a little bit more as it sits.

To Make the Crust:

Preheat oven to 350°F.

  1. In the body of a blender or food processor combine graham crackers, salt, and sugar. Pulse until the crackers have been completely smashed to crumbs. Add soft butter; stir well to combine. Press down into a 9-inch pie pan.

  2. Place pie crust in oven and bake for 10 minutes, or until lightly golden. Carefully remove pie crust from oven and place on a wire rack to cool. Once cool, layer bananas evenly over the crust shell.

  3. To Make the Banana Cream Custard:

  4. Throw everything in a food processor except one banana and blend until smooth. Remove and fold in one banana, sliced. Pour the banana custard over the fresh bananas topped with caramel sauce.

  5. To Make the Coconut Cream:

  6. Scoop out the coconut cream and place in a mixer for a minute on low, add the other ingredients, and then lightly spread onto the pie. For best results, place the metal bowl and the whisker in the fridge or freezer before using.

  7. Top with additional bananas, graham cracker dust, and caramel sauce!

Gabrielle St. Claire - See My Recipes

Drool-worthy vegan recipes that are deceptively easy. My name is Gabrielle and I’m the founder and creator of ... . I’m an NYC based holistic nutritionist who holds a BS and MS in Clinical Nutrition, work in vegan recipe development, privately teach yoga, and am a future vegan cookbook author. Looking to expand your plant based culinary abilities, obtain vegan product reviews, or receive nutrition counseling? Come join me at eatdrinkshrink.com

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