November 6th, 2011
Well it looks like I needed a bit of a blogging break after Vegan MoFo since I haven’t posted in a week! It was a busy week and I really didn’t cook much. But I’m back with a marvelously fast and easy recipe!
We stalked up on Honey Crisp apples at the last farmer’s market of the season and, despite eating them like mad over the past week, we still have a crisper full of them. One of my favorite snacks is a sliced up apple with almond butter. The problem is that I can eat close to a ¼ cup of almond butter with an apple. And, although almond butter is healthy, ¼ cup is way too much for a snack! I remembered seeing a recipe for an almond butter dip that was thinned down with almond milk over at Oh She Glows which inspired me to make a chocolate version. The result is super rich and creamy, I think I actually like the texture of this more than almond butter on its own.
Chocolate Almond Butter Dip or Sauce
1 tbs + 1 tsp cocoa powder ( I used raw cocoa powder)
1 tbs maple syrup
½ cup almond milk
½ cup almond butter
In a medium bowl, whisk together the cocoa powder, maple syrup and almond milk until combined – this may take a minute or two. Add the almond butter and whisk until combined.
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October 18th, 2011
Sorry for not posting yesterday! I spent most of the day putting the finishing touches on a job application that was due at midnight.
Once the application was in, I made these Chocolate Toffee bars from Angela over at Oh She Glows to bring in for a lab meeting at school. I figured these were a nice cross between a healthy granola bar and a decedent treat.
Of course I had to taste test one, someone has to check for poison right? It was delicious! Definitely closer to dessert than breakfast. The only tiny changes I made were using ground flax seed instead of the chia seeds and some maple syrup when I ran out of brown rice syrup. I also took them out of the oven a few minutes early because I noticed a few commenters mentioned that they were too hard. I’ll definitely be making these again!
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March 14th, 2011
Dinner tonight was amazing! I made the vegan Butternut Mac and Cheese from Oh She Glows. The only adaptation I made was how I cooked the squash. She diced it and roasted it, but there are few things I loath more than trying to chop up a butternut squash! It is just so much work. So I (OK, Dave) just cut it in half and roasted the halves on a baking sheet until soft. This method is so much easier and the results were delicious! The squash makes the sauce a tiny bit sweet so this tastes nothing like ‘real’ mac and cheese but it is very yummy in its own right. Dave and I both thought this was the best mac and cheese I’ve made (and I’ve made quite a few!)
We also had some Spicy Italian Sausages to add some protein to what would otherwise have been a very carby dinner. A few days ago I made a batch of these vegetarian sausages from Julie Hasson. The only modifications I made were using 1 tsp powdered vegetarian chicken broth instead of the Chik’Nish Seasoning and only 1 tsp fennel. For dinner we sliced two of them up and fried them in a bit of coconut oil. Dave (who actually remembers what meat tastes like) said that these were nearly as good as pork sausages!
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