Vegan Peanut Butter Balls

June 3, 2017April 8, 20226 Comments

Vegan Peanut Butter Balls
(Makes about 15 Balls)

Happy June everyone! Honestly, I wrote this recipe out back in April!!! This recipe is slightly different than the usual ones you may see using rice cereal. This unique recipe uses my secret ingredient (sugar cones), which gives it a little bit of a crunch and adds to the sweetness.

Ingredients:
1 Cup (creamy) Peanut Butter
1 Stick of Earth Balance (vegan butter) or ½ Cup, melted
3 Sugar Cones, crushed (place in sandwich/ziplock bag and crush with rolling pin)
1 ½ Cup Powdered Sugar
1 Tsp Vanilla Extract

Directions (For Peanut Butter):
-Melt butter first then add the peanut butter and vanilla until creamy.

-Gently mix in the crushed sugar cones and powdered sugar until combined.

-Place in the freezer for about 10 minutes while you prepare the chocolate for easier handling.

-Roll peanut butter into balls.

Chocolate Ingredients:
1 ½ Cup Vegan Chocolate Chips (I use Enjoy Life brand)
2 Tbsp Soy Milk (or any other non-dairy should work fine)
1 Tbsp Earth Balance (vegan butter)

Directions (For Chocolate):
-Combine all ingredients over a double boiler (for a better consistency) until smooth. Or you can microwave for about two minutes stirring in between.
-Drizzle melted chocolate mixture over peanut butter balls and place back in the freezer for 10 minutes (I am impatient or refrigerate overnight. Enjoy!

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😊

Vegan Peanut Butter Balls

Time: 15 minutes
Difficulty: very easy
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Directions (For Peanut Butter):
-Melt butter first then add the peanut butter and vanilla until creamy. Gently mix in the crushed sugar cones and powdered sugar until combined.
-Place in the freezer for about 10 minutes while you prepare the chocolate for easier handling.
-Roll peanut butter into balls or mold into desired shape, like eggs for Easter!

Chocolate Ingredients:
1 ½ Cup Vegan Chocolate Chips (I use Enjoy Life brand)
2 Tbsp Soy Milk (or any other non-dairy should work fine)
1 Tbsp Earth Balance (vegan butter)

Succotash

July 20, 2016July 20, 20163 Comments

Succotash
(Serves 14-16 – Party size) ~ Vegan, Gluten-Free, Soy-Free, Dairy-Free

Maybe I’m showing my age or generation here, but who can make succotash without saying, “sufferin succotash.” Ha! Did Sylvester the Cat ever catch the elusive Tweety? We never did want Tweety to get caught did we? Maybe it’s because Tweety is so darn cute. It intrigues me how some cultures and people hold certain animals sacred while others slaughter them in massive assembly line fashion, like cows for example. Don’t worry, I’m not getting all self-righteous here – it’s all about the succotash.

I made this dish for a party about a month ago now. This recipe is a great summer side, perfect for any bbq. Enjoy!

Ingredients:
1/3 Cup Extra Virgin Olive Oil
1/3 Apple Cider Vinegar
1 Tbsp Dijon mustard
1 Tbsp Sugar
1 Red Pepper, chopped
½ Red Onion, chopped
½ Tsp Chili Powder
2 (14oz Pkg) frozen Baby Lima Beans, steamed
3 (11oz can) Corn, drained/rinsed (I used 1 can white shoepeg and 2 cans sweet)
1 Pint Sweet Grape Tomatoes, sliced
Salt/Pepper to taste

Directions:
-Combine chopped red peppers, onions, tomatoes, corn and lima beans.
-In a separate container whisk together: olive oil, vinegar, mustard and sugar. Toss all ingredients together; top with chili powder and salt/pepper to taste then refrigerate. Enjoy!

Corn Salsa

February 19, 2016February 19, 20164 Comments

Corn Salsa
(Makes about 3 ½ -4 cups) ~ Vegan, Gluten-Free, Dairy-Free, Soy-Free

A few days ago I mentioned this post to follow. Since the plan was to keep it simple last weekend. What could be easier than a quick 5-minute salsa over top blackened pepper crusted tofu? The tofu is not listed here as a recipe, given that I literally just pressed then seasoned the hell out of each side with pepper, basil, garlic powder and a little salt. Sauté each side for a few minutes in Extra Virgin Olive Oil and sprinkle with a little salt after frying, then I topped with corn salsa. That’s it…that was the recipe! 🙂 Enjoy your day and weekend.

Corn Salsa

Servings: About 3 ½ Cups
Time: 5mins
Difficulty: Easy
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Credit: https://veganrescue.com/

Ingredients:
1 (11oz can) White Shoepeg Corn, drained/rinsed
1 (15.25oz can) Corn, drained/rinsed
1 (15.5oz can) Black Beans, drained/rinsed
1 Red Pepper, diced finely
½ Red Onion, diced finely
1 small Handful Fresh Cilantro, chopped (or to taste)
Juice of ½ Lime
2-3 Tbsp Apple Cider Vinegar
2 Tsp Sugar
1 Tsp course Black Pepper
½ Tsp Chili Powder
½ Tsp Fresh Garlic
Salt and Cumin to taste

Directions:

-Very simply put – drain and rinse canned ingredients. Chop: Pepper, Onion, Cilantro and combine all ingredients. Adjust seasonings to your liking. Enjoy!

Fresh Tomato, Sundried & Angel Hair Pasta

February 15, 2016February 15, 20161 Comment

Fresh Tomato, Sundried & Angel Hair Pasta
(Serves 6-8)

I hope everybody enjoyed their Valentine’s Day this year. This year I put this recipe together for its simplicity and burst of flavors. A savory dish that you can make in 10 minutes or less so you can enjoy the majority of your evening with the ones you love. Last year I made: Rooted Basmati Rice with Herb Infused Broth and Effortless Chocolate Cake on Valentine’s Day and spent a lot of time in the kitchen roasting, infusing and baking. So this year I decided to take it light and I hope you did too! Enjoy. 🙂

Ingredients:
1lb Angel Hair Pasta
2-3 Tsp Fresh Minced Garlic
½ Cup Extra Virgin Olive Oil, good quality
1 Handful Fresh Parsley, chopped
Salt/Pepper to Taste
½ Cup Pine Nuts, toasted
1 (2.8oz) Sun-Dried Tomato Paste
1 Medium Vine-Ripe Tomato, chopped (or 2 Small)

Directions:
-Prepare Angel Hair according to package (boil in salted water for 4-5 minutes until al dente).
-In a large pan, heat olive oil over medium-low heat then add Garlic. Heat garlic for a couple minutes then add tomatoes, sun-dried tomato paste and toss in drained cooked pasta.
-Toss in fresh parsley and pine nuts before serving. Enjoy!

(Notes:)
-My teaspoons of garlic are ‘heaping’ and the better the quality of evoo the better the flavor.
-Instead parsley try using basil. Basil pairs nicely with tomatoes and garlic and would work lovely in this dish also.

I also made black pepper crusted tofu with corn salsa and earth balance garlic bread. Blog post of corn salsa coming soon. My amazing husband pictured below ready for dinner. I love him so…. Happy Valentine’s Day! Xoxo

Bruschetta with Garlic and Tomatoes

January 10, 2016October 21, 20217 Comments

Bruschetta with Garlic and Tomatoes
(Makes about 20-24 pieces)

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Cheers to a New Year. I celebrated a blogiversary recently and I plan to blog about it while highlighting some healthy recipes from 2015.
Bruschetta is one of my favorite appetizers. The typical recipe and preparation of bruschetta is so simple in itself, I kick the ease factor up by using canned diced tomatoes (I use Hunt’s), and yeah I know cheating a little maybe? This recipe is delicious; the fresh basil along with the garlic in this recipe always gets me. Enjoy!

Ingredients:
1 (14.5oz can) Petite Diced Tomatoes
1 (14.5oz can) Fire Roasted Tomatoes
3 Tbsp Minced Garlic (I know it seems like a lot… I love garlic!)
1 bunch fresh Basil, chiffonade
Salt/Pepper to taste
Extra Virgin Olive Oil
1 Fresh Baguette

Directions:
-Preheat oven 350 degrees to toast bread. Slice baguette and place on baking sheet.
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Drizzle with olive oil (picture below). Bake for 10-15 minutes until bread is toasted.

-While bread is toasting. Drain tomatoes very well. Toss tomatoes and garlic in a bowl to combine, add salt/pepper to taste.
-To chiffonade basil: Remove basil leaves and rinse. Stack leaves about 10 then roll together tightly. With a sharp knife slice into ribbons.
-To Serve: Place tomatoes on toasted bread then top with basil pieces.

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Notes:
-If I’m traveling on making ahead, I prepare the tomatoes and refrigerate ahead of time. Then toast the bread and chiffonade the basil last before serving up.
-I also try and use up as much of the basil as possible, so the tiny piece that you cannot roll up to chiffonade just chop with a very sharp knife.

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We toasted to the New Year with Absinthe prepared traditionally with water and sugar cubes. I look forward to 2016 which is sure to be busier than last year as I continue with our family life and routine, work, college, cooking and blogging. Aside from this “the usual” our family is growing with Megan our eldest expecting in April. We also plan to publish a book this year (my husband’s book), so many things to toast to…Cheers!
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Bruschetta with Garlic & Tomatoes

Servings: About 20-24 pieces
Time: 15-20mins
Difficulty: easy
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Credit: https://veganrescue.com/

Ingredients:
1 (14.5oz can) Petite Diced Tomatoes
1 (14.5oz can) Fire Roasted Tomatoes
3 Tbsp Minced Garlic
1 bunch fresh Basil, chiffonade
Salt/Pepper to taste Extra Virgin Olive Oil
1 Fresh Baguette

Directions:
-Preheat oven 350 degrees to toast bread. Slice baguette and place on baking sheet. Drizzle with olive oil. Bake for 10-15 minutes until bread is toasted.
-While bread is toasting. Drain tomatoes very well. Toss tomatoes and garlic in a bowl to combine, add salt/pepper to taste.
-To chiffonade basil: Remove basil leaves and rinse. Stack leaves about 10 then roll together tightly. With a sharp knife slice into ribbons.
-To Serve: Place tomatoes on toasted bread then top with basil pieces.

Notes:
-If I’m traveling on making ahead, I prepare the tomatoes and refrigerate ahead of time. Then toast the bread and chiffonade the basil last before serving up.
-I also try and use up as much of the basil as possible, so the tiny piece that you cannot roll up to chiffonade just chop with a very sharp knife.

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Easy Moist Vegan Cornbread!

September 23, 20159 Comments

Vegan Cornbread Cake
(Serves 15)

This here cornbread is should be award-winning! This one is truly a favorite with the family. I’ve made variations of this recipe some that are more traditional cornbread-like, however, this one takes the cake! Hehe, see what I did there, lol! This recipe comes out cake-like; it’s very moist and succulent with the perfect sweetness. Although you taste the pieces of corn within, I love that you still get that gritty cornmeal texture too. I bake it up in a 7×11 brownie pan and it comes out thick and fluffy. Nothing beats homemade cornbread. Enjoy and sing a song… “Beans and Cornbread had a fight, Beans knocked Cornbread outta sight…” 🙂 Happy Hump day and First day of Autumn!

Ingredients:
1 ½ Cup Flour
1 Cup Cornmeal (I used finely ground)
2/3 Cup Sugar
2 Tsp Baking Powder
½ Tsp Salt
½ Cup Non-Dairy Milk (I used almond/coconut blend)
1/3 Cup Canola Oil
1/3 Cup Applesauce
1 (14.75oz can) Creamed Corn

Directions:
-Preheat oven 400 Degrees F. Grease 11 x 7 brownie pan – Earth Balance/Flour or vegan cooking spray if you prefer.
-In a large bowl whisk together dry ingredients until combined.
-With a spoon stir in remaining wet ingredients to combine: Non-Dairy Milk, Oil, Applesauce and Corn. – Don’t overmix.
-Pour into prepared pan and bake for 25-30 minutes until golden and toothpick comes out clean.
Enjoy!

Vegan Cornbread

Servings: 15
Time: 30mins
Difficulty: Easy
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Credit: https://veganrescue.com/

Easy Chocolate Cake

February 28, 2015March 1, 201511 Comments

Effortless Chocolate Cake

As if you need a reason to make chocolate cake. Oh you do? Well let’s see there are: Anniversaries, Valentine’s Day, Date nights/Romantic dinners at home, Weddings, Bridal or Baby Showers, Promotions, Retirement, Holidays, Potlucks, Birthdays and your Unbirthdays for every other day of the year. See that…now you can make this cake any time and it’s a celebration! [Public Service Announcement] I do advocate healthy eating habits; even some vegan treats should be enjoyed sparingly.

Desserts and vegan baking are an artistry that I LOVE to explore. The expressions of non-vegans are the best. I take great pleasure in watching their eyes enlarge nearly falling out of their sockets, followed by, ‘this has no eggs or dairy in it?!’ as they talk with food in their mouths sloshing about – the one time that doesn’t seem to bother me as much. I grin baleful yet benevolent. This cake is incredibly easy to make and has all the characteristics of being the best chocolate cake I ever created: it is moist, decadent, rich and delectable.

Ingredients:

1 Cup Non-Dairy Milk (I use almond/coconut milk blend)
1 Tsp Apple Cider Vinegar
2 Cups All Purpose Flour
¾ Cup Cocoa Powder
1 Tsp Baking Powder
½ Tsp Baking Soda
¼ Tsp Sea Salt (Ok to use reg. Salt)
¾ Cup light Brown Sugar, packed
½ Cup organic cane Sugar
1 Tsp pure Vanilla Extract
¾ Cup Earth Balance (Vegan Butter), softened
½ Cup natural Applesauce

Directions:
-Preheat oven 350 degrees F. Grease pan – Earth Balance/Flour or vegan cooking spray if you prefer.
-Stir the apple cider vinegar into the milk and let the mixture sit while you prepare the remaining ingredients. – The milk will curdle slightly to create a vegan buttermilk.
-In a large bowl combine dry ingredients: Flour, Cocoa Powder, Baking Powder, Baking soda, salt and sugar(s).
-Whisk dry ingredients together to incorporate.

-Add wet ingredients: Vanilla Extract, Earth Balance, Applesauce and vegan buttermilk.
-Ditch the whisk and combine wet/dry ingredients with a large Spoon.
-Pour/smooth into your baking vessel and pop it in the preheated oven, then bake.
-Be sure to check that your cake is baked completely. The center should spring back and not be loose. – Insert a toothpick or butter knife and be sure it comes out clean with no batter or streaks of batter.

-Below are notes about cooking times and variations.
(1) 15×10 Pan: 20 Minutes
(1) Bundt cake: 40 Minutes
(2) 9-inch Rounds: 25 Minutes

Notes:
I first made this using a large cookie pan – similar to a jellyroll pan: 15x10x1. Just make sure the pan has a lip – 1 inch at least. –This bakes for 20 minutes only! – I use large cookie cutters or food rings (stacking-ring molds) to cut out pieces. You can cut larger pieces and leave one layer to top or cut out smaller pieces and stack up.

Variations:
-I’ve made this cake with just a simple chocolate ganache over top.
(4oz Semi-Sweet chocolate, melted over a double boiler with ½ Cup non-dairy milk).

-Try with Chocolate ganache then topped with Candied Walnuts.
(Toss shelled walnuts about a cup in a pan with a Tbsp Earth Balance and ¼ Cup Light brown sugar).
-You can also top with above-mentioned ganache and walnuts then sprinkle with Sea Salt – my favorite version.

-On Valentine’s Day I made this cake with a Raspberry sauce, ganache and walnuts.
(2 Cups Frozen Raspberries-thawed, 1 Cup of Water, 3 Tbsp Ground Chia Seeds and 3 Tbsp Agave nectar. Blend ingredients in food processor then strain).

-Honestly, this cake is perfect with even just a sprinkle of powdered sugar.
-Seth loves just the cake alone too without the extras, paired with a good cup of coffee.
Whichever version you try – Enjoy!

Vegan Rescue

Uncover the Vegan within.

Tag: easy