This recipe is taken from Ohsheglows.com. Amazing site. My kids LOVEEEEE this dip. I do too of course. Come on now, who doesn't love peanut butter and chocolate? We dip apples in it, but it's great with any fruit!!
3/4c - 1 cup natural peanut butter (depends on how thick you want the dip)
1 cup almond milk - I use vanilla almond milk, but no flavor or any flavor including CHOCOLATE will do
1/4 cup real maple syrup, or to taste.
1 tsp vanilla extract
Pinch of salt
2 tbsp cocoa powder
1/3 cup vegan chocolate chips or dark chocolate
Mix all ingredients except the chocolate chips in the blender until smooth. Add extra peanut butter or maple syrup if you like. Add chocolate chips and give a quick blend. Pour into a container with a lid and serve or refrigerate. The mixture will thicken a little bit upon refrigeration. Eat it and love it!
Thursday, June 12, 2014
Supah Creamy Vegan Mac and Cheese
Ok ok. I'll give you my mac and cheese recipe. It's the sole reason I know that the powers that be love me.
2 cups unflavored, unsweetened coconut milk - you can use soy or almond too, but coconut makes it creamier
1 package vegan cream cheese - I use Tofutti
1 tsp mustard powder - I use Colemans
1/4 tsp white pepper
1/2 tsp salt
Pinch cayenne pepper
Pinch nutmeg
1 pkg Daiya shredded cheddar
1/2 lb pasta - I use shells - it amounts to about half a box
1 tbsp Earth balance buttery spread
Heat oven to 375.
Add the coconut milk, vegan cream cheese and spices to the blender, place on lid and blend until well mixed. With the blender (and lid) off, stir in the cheddar and the pasta.
Using the Earth Balance, grease a glass or clay oven safe casserole dish. Keep the remainder of the butter, You'll use it later. I use a round Corelle stoneware dish. Pour ingredients into greased dish. Cover with foil and bake for 20 minutes. Take out of oven, stir and add remaining Earth Balance. Cover again and bake for 30 more minutes or until pasta is cooked and sauce is bubbling.
It is seriously so good. It's hard not to eat it all in one sitting, so plan your workouts in advance. You're welcome.
2 cups unflavored, unsweetened coconut milk - you can use soy or almond too, but coconut makes it creamier
1 package vegan cream cheese - I use Tofutti
1 tsp mustard powder - I use Colemans
1/4 tsp white pepper
1/2 tsp salt
Pinch cayenne pepper
Pinch nutmeg
1 pkg Daiya shredded cheddar
1/2 lb pasta - I use shells - it amounts to about half a box
1 tbsp Earth balance buttery spread
Heat oven to 375.
Add the coconut milk, vegan cream cheese and spices to the blender, place on lid and blend until well mixed. With the blender (and lid) off, stir in the cheddar and the pasta.
Using the Earth Balance, grease a glass or clay oven safe casserole dish. Keep the remainder of the butter, You'll use it later. I use a round Corelle stoneware dish. Pour ingredients into greased dish. Cover with foil and bake for 20 minutes. Take out of oven, stir and add remaining Earth Balance. Cover again and bake for 30 more minutes or until pasta is cooked and sauce is bubbling.
It is seriously so good. It's hard not to eat it all in one sitting, so plan your workouts in advance. You're welcome.
Funky Fresh Grilled Vegetables
I love grilled veggies. The grill adds such wonderful flavor and makes me drool.
I mix up what I put in my veggies but I have three staples, sweet pepper, onion and pineapple. Trust me. Pineapple is amazing with veggies and especially grilled. Add mushroom if you like too.
Ingredients:
1 small zucchini, sliced
1 small yellow summer squash, sliced
1/2 fresh pineapple, cubed
1 small red onion, in large chunks
1-2 red, orange or yellow peppers - mix up the colors for a beautiful plate!
1 packet italian dressing mix (check to make sure there is no cheese in the mix)
1-2 tbsp terikayi
1/2 - 1 tbsp olive oil
Put chopped vegetables in a large Ziploc bag. In a small bowl or liquid measuring cup add italian dressing mix, and 1 tbsp terikayi and 1/2 tbsp olive oil. Mix together. It should be a thick almost paste like mixture. Taste and add more teriyaki and oil as needed. Dump mixture over vegetables and seal the bag. Shake to coat veggies and let marinate until ready to cook. When ready to cook, dump into a grill wok that is already on the grill (otherwise it'll drip all over you and the floor as you carry it outside). Cook on the grill until the veggies are warm and still have a bit of crunch to them. Be sure the stir them every now and then so none stick, and the veggies are evenly cooked, about 7-10 minutes. Serve and enjoy!!!
I mix up what I put in my veggies but I have three staples, sweet pepper, onion and pineapple. Trust me. Pineapple is amazing with veggies and especially grilled. Add mushroom if you like too.
Ingredients:
1 small zucchini, sliced
1 small yellow summer squash, sliced
1/2 fresh pineapple, cubed
1 small red onion, in large chunks
1-2 red, orange or yellow peppers - mix up the colors for a beautiful plate!
1 packet italian dressing mix (check to make sure there is no cheese in the mix)
1-2 tbsp terikayi
1/2 - 1 tbsp olive oil
Put chopped vegetables in a large Ziploc bag. In a small bowl or liquid measuring cup add italian dressing mix, and 1 tbsp terikayi and 1/2 tbsp olive oil. Mix together. It should be a thick almost paste like mixture. Taste and add more teriyaki and oil as needed. Dump mixture over vegetables and seal the bag. Shake to coat veggies and let marinate until ready to cook. When ready to cook, dump into a grill wok that is already on the grill (otherwise it'll drip all over you and the floor as you carry it outside). Cook on the grill until the veggies are warm and still have a bit of crunch to them. Be sure the stir them every now and then so none stick, and the veggies are evenly cooked, about 7-10 minutes. Serve and enjoy!!!
Red Hot TLT's
This is one of my favorite recipes. OMG you have to try it. Tempeh marinated in a spicy, tangy, smoky sauce, placed atop homemade ciabatta bread and accompanied by fresh avacado, roma tomatoes, mixed greens, vegan mayo and a little of the marinade. Heavenly.
1st things first. Marinate the tempeh! This recipe is taken from "Isa Does It" by Isa Chandra Moskowitz. I highly recommend her cookbooks.
Red Hot TLT's
Ingredients:
1 pkg tempeh, cut into 1/4 in slices
2 tsp liquid smoke
1/2 cup Red Hot
1 tbsp cup soy sauce
1/4 cup water
Combine the liquid ingredients in a container big enough to hold the tempeh. I like to use a long plastic container with a lid. Place the tempeh in the container and let it marinate for at least 2 hours. More is better. And trust me, you'll want to save the marinade.
When you're ready to warm it, (for this instance wait until we're ready to assemble the sandwich) heat a pan with a tbsp of cooking oil of your choice, I use olive oil, and cook over medium heat until warmed through. Then serve!
Next, homemade ciabatta bread. Sure, you can use whatever store bought bread you want, but homemade is betta. I will warn you that the dough is sticky and messy but it is worth it. This recipe is enough for 3 sandwiches so double it if you want to make a second loaf. This recipe is modified to be vegan from the one found here.
Ciabatta bread
Ingredients:
3 1/4 cups flour + 1/4 -1/2 cup extra in an easily accessible container for kneading
1 1/2 teaspoons active dry yeast
3/4 teaspoon sugar
1 1/2 cups warm water
1 teaspoon kosher salt
1/4 cup plus 2 tablespoons room temperature coconut milk
2 teaspoons olive oil + extra for oiling bowl
How to:
Get two large bowls. Lightly oil one bowl and set aside.
1st things first. Marinate the tempeh! This recipe is taken from "Isa Does It" by Isa Chandra Moskowitz. I highly recommend her cookbooks.
Red Hot TLT's
Ingredients:
1 pkg tempeh, cut into 1/4 in slices
2 tsp liquid smoke
1/2 cup Red Hot
1 tbsp cup soy sauce
1/4 cup water
Combine the liquid ingredients in a container big enough to hold the tempeh. I like to use a long plastic container with a lid. Place the tempeh in the container and let it marinate for at least 2 hours. More is better. And trust me, you'll want to save the marinade.
When you're ready to warm it, (for this instance wait until we're ready to assemble the sandwich) heat a pan with a tbsp of cooking oil of your choice, I use olive oil, and cook over medium heat until warmed through. Then serve!
Next, homemade ciabatta bread. Sure, you can use whatever store bought bread you want, but homemade is betta. I will warn you that the dough is sticky and messy but it is worth it. This recipe is enough for 3 sandwiches so double it if you want to make a second loaf. This recipe is modified to be vegan from the one found here.
Ciabatta bread
Ingredients:
3 1/4 cups flour + 1/4 -1/2 cup extra in an easily accessible container for kneading
1 1/2 teaspoons active dry yeast
3/4 teaspoon sugar
1 1/2 cups warm water
1 teaspoon kosher salt
1/4 cup plus 2 tablespoons room temperature coconut milk
2 teaspoons olive oil + extra for oiling bowl
How to:
Get two large bowls. Lightly oil one bowl and set aside.
Whisk together flour, yeast, and sugar in other bowl. Pour in the warm water and stir until just combined. Add the coconut milk and salt and beat for 5 minutes with a wooden spoon until the dough is well combined. It will be sticky!!
Once the dough is combined, get your container of extra flour and place it on your work space. Flour your hands and work surface and place the dough on the work space. Knead the dough for 5 minutes, adding flour as needed. Yes, your hands will get sticky! Don't worry it comes right off with water.
Place the dough inside the oiled bowl. Drizzle the olive oil over the top of the dough then cover with plastic wrap, and cover that with a towel, and place the bowl in a warm spot. I like to set it on top of a warming oven. Allow to rise for 2 hours.
Preheat the oven to 400F. Line a baking sheet with parchment paper and sprinkle with flour. Turn the dough out onto the prepared baking sheet and shape the dough into a long loaf, Keep it wide enough for sandwiches. About 12 in long and 4-5 in wide. Bake for 35-40 minutes, or until the bread is lightly golden. Tapping on the crust will sound hollow when it's done.
Place the bread on a cooling rack and allow it to cool for 20-30 minutes before serving. To cut for sandwiches, slice in half lengthwise and then in thirds.
Once the bread is done and is cooled, cook the tempeh as described above.
Toppings for sandwich:
Sliced avacado
Sliced roma tomatoes
Vegan mayonaisse - my favorite is Veganaise. Fo real. It's the bomb.
Mixed greens
Tempeh marinade
How to assemble the sandwich:
Slice the ciabatta as described in the recipe. Spread Veganaise on both pieces of bread (on the inside, where the sandwich toppings go..). Place 4-5 slices of warm marinated tempeh on the bottom slice of bread, then layer a few thin slices of avacado, 2-3 slice of roma tomato and mixed greens on top. Drizzle with a spoon full of the tempeh marinade and place the top slice of ciabatta on top. Cut in half if desired. Grab a napkin and enjoy this amazing sandwich.
I like to serve this with my vegan mac and cheese and grilled vegetables. Prepare for bliss.
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