Thursday, September 25, 2014

5 Minute Chocolate Peanut Butter Avocado Pudding

I love to cook. I like to bake.  But I really love 5 minute recipes.  This chocolate peanut butter avocado pudding is just that.  Simple, creamy, thick, delicious.  You wont have to feel guilty when your kids ask for a treat and you pull this out of the fridge! 

And yes, it literally took me 5 minutes to make.  Eat it straight from the food processor or even better, let it chill in the fridge for a couple hours to let the flavors get to know each other a little more. 

Serves 6
1 1/2 ripe avocados
1 large ripe banana
1/2 cup unsweetened cocoa or cacao powder
1/2 cup salted creamy or crunchy peanut butter + more for topping
1/2 cup sweetener of choice i.e. maple syrup, agave, date paste or honey
1/4 cup almond milk or other non-dairy milk (slightly more if using dates)

Add all ingredients into a food processor and blend until creamy and smooth. Add more dairy-free milk to thin/help blend. Add more cocoa powder for a richer chocolate flavor. Add more sweetener of choice to enhance sweetness.

Eat right away or chill for a few hours to overnight.  Leftovers will keep in the fridge up to a few days, though best when fresh.

Thursday, September 18, 2014

The BEST DAMN Vegan Cheese Sauce EVER

Nachos Dip Square 

Today I perfected vegan cheese sauce, and it is damn good!!  I used it today for nachos, but you can certainly use it for mac n cheese, add it on top of baked potatoes or get your kids to devour their veggies by adding a scoop on top.  

Makes 6 Servings 
1 TB olive oil
1 small onion, chopped
3 cloves garlic, minced
1/2 jalapeno pepper, seeds removed & finely chopped
2 cups russet potatoes, peeled and chopped
1 cup carrots, peeled and chopped
1 cup raw cashews, roasted * See Note
1/4 cup nutritional yeast
1/4 cup Earth Balance (vegan butter), melted
1 1/2 teaspoons sea salt
1/2 tsp garlic powder
1/4 cup pimentos, drained
2 tablespoon lemon juice
1/4 teaspoon white pepper

Heat the olive oil over medium high in a saute pan.  Add the onions, garlic and jalapeno and cook until soft, about 5-7 minutes.  Remove from heat and allow to cool slightly.
Add the chopped potatoes and carrots to a sauce pan and cover with water by about 2 inches.  Bring to a boil and cook until veggies are soft.  Remove from heat but do not drain. 
Add cooked veggies with the cooking water to a high powdered blender, along with the onion mixture. 
Add remaining ingredients and blend on high until sauce is creamy and smooth.  

Note:  To roast cashews, add to a baking sheet and put in the oven at 350 for about 8 minutes.  Check after 5 minutes and give the baking sheet a little shake. 



Saturday, September 13, 2014

Weekend Vegan Chocolate Waffles

I woke up this morning and felt like digging into some thick, old fashioned waffles; topped with a little melted (vegan) butter, pure maple syrup and a big handful of strawberries...

And like every other thing I want to do for myself, a four year old swings on in for the WIN!  Chocolate waffles it is.

1 1/3 cup whole wheat pastry flour
1/3 cup unsweetened cocoa powder
2 tsp baking powder
1/2 tsp salt
Scant 1/2 cup grade B maple syrup
1 cup almond milk
1/4 cup unsweetened apple sauce
1 tsp pure vanilla extract

Preheat your waffle iron.  In a large mixing bowl, whisk together flour, cocoa powder, baking powder, and salt.  Make a well in the center and add milk, maple syrup, applesauce and vanilla.  Mix together until well combined.
Spray the waffle iron with cooking spray and cook waffles according to manufacturer's directions. 
We served with diced strawberries and the kids got 5 semi-sweet chocolate chips on top!