Vegan Peanut Butter Chocolate Eggs

Oh no! Easter is over! No more Reeses peanut butter eggs!!! Have no fear! These eggs are SO good, (maybe even better than the original) and are vegan, yay! If you love peanut butter and chocolate like I do, seriously try these.

Copycat Peanut Butter Eggs (Makes 6-9 eggs)

Ingredients:

  • 1/4 cup pb (or any nut butter)
  • dash salt (I also use salted pb)
  • 1/4 cup powdered sugar or Sugar-Free Powdered Sugar
  • 2 tbsp. cocoa powder
  • 2 tbsp. virgin coconut oil (see below, for substitution notes)
  • Liquid stevia to taste, or 2 tbsp. agave or pure maple syrup
  • 2 more tbsp. of the sugar/sf sugar, if needed
  • (Note: this recipe calls for the above 4 ingredients for the chocolate layer, you could also take the easy way out (like me) and melt some vegan chocolate chips)

Directions:

Mix the first three ingredients together in a bowl until it becomes a crumbly dough. (Note: if your nut butter is from the fridge, let it sit awhile—or microwave a few seconds—so it’s easier to mix. Also, I put the dough into a plastic bag to shape into a ball with less mess.) Add the extra 2 tbsp. sugar/sf sugar if it’s too gooey. Taste the dough and add a little more salt if desired. Form dough into flat little ovals (or egg shapes, but real Reeses eggs are flat). Freeze the dough for an hour or so, until it’s hard.

Meanwhile, mix the cocoa and coconut oil (melt the oil if it’s not already melted) in a shallow dish. Add the agave/maple or stevia drops. If you use the stevia option, also add a scant 2 tbsp. water or extra oil. Mix until it looks like chocolate sauce, and then take one “egg” out of the freezer at a time (so the rest stay cold) and cover in chocolate. That’s what CCK did, I melted vegan chocolate chips by mirco waving them for 20 seconds and stirring and doing this 3-4 times until completely melted. If you do more, you burn the chocolate 😦 .  Immediately return covered egg to the freezer and let harden. Best to store these in the freezer as well. You can thaw a little before eating, or eat when frozen–either way, they’re awesome!

Recipe Source 

Per Egg:Calories: 55 Fat: 4 g Carbs: 4 g Cholesterol: 0 mg Fiber: .5 g Protein: 2 g Sugar: 0 g (based off the assumption sugar-free powdered sugar is used)

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Hearty Vegan Chili

Since eating less meat, I’ve actually become a massive fan of chili. Something about it on those stormy spring days, warms my heart and fills my belly. It’s just SO good! I made this one alll on my own and felt the need to share this scrumptious recipe 🙂

Vegan Hearty Chili

Ingredients:

  • 1 onion, diced
  • 1 can kidney beans
  • 1 can pinto beans
  • 1 can diced tomato
  • 2-4 tablespoons vegetable broth
  • 1 package fake meat (I used the Mexican flavoring one)
  • 1 zucchini (sounds weird but tastes awesome!)
  • 1/2 cup black beans (can also use a can, but I had some leftovers I wanted to use up!)
  • 2-4 teaspoons chili powder
  • 1 teaspoon smoked paprika

Directions:

Sautée the onion in a little vegetable broth in a large pot until half translucent (not precise so sorry for the weird direction :P). Add the fake meat until browned, add all the beans, spices, zucchini and tomatoes. Let simmer on low for as long as you’ve got (about 30-45 minutes is probably good, the longer it simmers the more enhanced the flavors). Remember to stir intermittently to not burn the chili to the bottom of the pot! Serve and enjoy the warm-y goodness.

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Raw Vegan Class!

This post is long overdue, but I’ve semi-recently attended a raw vegan cooking class with my parents. Basically it was truly delicious and if you’re in the Bay Area of California, I recommend her class whole heartedly! (sorry for the terrible quality, taken on my mom’s iphone!)

Here are some pictures of what we made 🙂

Lasagna – This was SO yummy. It includes an olive tapenade and a hemp pesto with a lot of dehydrated vegetables, a lot of rich flavors and with even more time in the fridge or sitting, the flavors would be even better.

Minestrone – This was interesting. It was thicker than a typical minestrone but does truly capture the tomato feel needed for a good minestrone. The chopped vegetables were softened by dehydration, could have used more dehydration but we were crunched for time!

Creamy dressing salad – I didn’t think this was even possible to be vegan, but I was proved wrong! This was also super good, I plan to make for myself and post the recipe then.

Tiramisu – This was by far my favorite part of the entire class. It was that good. I will make these one day, and post the recipe then. It was literally amazing and I feel as if I could eat this all day, every day.  SO GOOD! Plus since I hate coffee, I left out the expresso so it wasn’t really a tiramisu for me but it was sooo good.

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Vegan Eggplant Pancakes


Okay, so I know what you’re thinking. What are eggplant pancakes/where are they on this plate? Well, they’re on the left, covered in sautéed onions and marinara sauce for a more eggplant parmesan feel. I made them at my friend’s house, since she’s vegan for lent and I love cooking, we had a vegan party. And that’s why the photography is soooo bad, sorry!

This is served with a kale salad, using a creamy dressing from TJs and avocado – yummmm!

Eggplant Pancakes

Ingredients:

  • 1 medium-large eggplant
  • 3 cloves garlic
  • 1/3 cup chickpea flour (or other flour)
  • 1/2 teaspoon onion powder
  • 1 teaspoon oregano
  • 1/2 teaspoon baking powder
  • 1 tablespoon ground flax
  • 1 tablespoon water
  • 1 teaspoon salt (or to taste)
  • generous grating black pepper
  • olive oil spray

Directions:

Preheat oven to 375 F. Trim off the end and cut the eggplant in half lengthwise. Place the two halves cut-side down on a baking sheet. Bake until completely soft, about 20-25 minutes. Remove from oven and allow to cool until easy to handle.

Scoop the pulp from the eggplant halves into a food processor. Add all remaining ingredients and puree until fairly smooth.

Spray a non-stick skillet with olive oil and heat to medium-high. When it’s hot, spoon in the eggplant batter using about 3 tablespoons per pancake. Cook until the bottoms are browned and pancakes appear firm. (There’s really no way to tell this but to try to turn one over; if it crumples, it’s not ready.) Turn over carefully and brown the other side, pressing lightly with a spatula from time to time. Place on a platter and keep warm.

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Raw Cookie Dough

Since my friend has decided to become vegan, we’re depending more and more on Chocolate Covered Katie’s recipes. As we were cooking our way through, we came across these little balls of joy, seriously, you have to try these!

Raw Cookie Dough (makes about 5-6 balls)

Ingredients:

  • 80g pitted dates (scant 2/3 cup)
  • handful of chocolate chips
  • 30g cashews (1/4 cup) (Or another nut. Try almonds!)
  • 1/4 tsp pure vanilla extract
  • tiny pinch of salt (can be omitted)

Directions:

Blend the dates, cashews, salt, and vanilla. (CCK likes SunMaid dates, I used some from Trader Joes)  You can either blend the chocolate with the other ingredients or chop it separately, then mix the pieces into the dough. Make bars, balls, or shapes of whatever size you feel.

Recipe Source

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Awesome Lavash Pizza!

Tonight for dinner, pizza was requested, so obviously we had to have a variety. Although they were basically the same toppings, we switched up the breading. One has lavash and one has a regular store-bought (whole wheat) crust. The lavash bread provided a crunch texture and light, airy taste the other bread just didn’t produce. It’s so good, I definitely recommend switching up the base layer of the pizza!

Lavash Pizza (serves 3; 2 slices each)

Ingredients:

  • 1 whole wheat lavash bread
  • 1/4 – 1/3 cup marinara sauce
  • 1/2 cup mozzarella cheese (I like the lite version from TJs)
  • 1-2 leaves basil, chiffonade-ed (?)
  • 3-4 mushrooms thinly sliced
  • 1-2 tomatoes, thinly sliced
  • about 1 oz goat cheese, sprinkled on top

Directions:

Preheat oven to 400 F. Pour marinara on lavash and spread out, leaving about an inch gap from the edge (to not spill over). Top with mozzarella and other desired toppings (mine were the ones listed above). Place directly on oven rack for 8ish minutes or until the lavash looks crispy. Remove, cut and serve. Eat soon to enjoy the warm-y goodness 🙂

lavash up top, regular crust down here

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Mint Chocolate Raw Brownies

After receiving this recipe a few days ago via email from my love, Chocolate Covered Katie, I knew I had to make them! I gave up baked goods (desserty type) for lent (don’t have to be catholic to follow it religiously 😉 ) so I knew brownies, which I love, with mint, which I adore, that are raw, was a match made in heaven. Anyway, I rolled them into little balls instead of brownie-ing them since I was traveling with a few. By the way, there isn’t really a way to take a picture of them without them looking like poop. Sorry. BUT THEY TASTE SO GOOD!

Mint Chocolate Raw Brownies (makes 17-18 balls)

Ingredients:

  • 1/3 cup walnuts
  • 1 and 1/3 cups pitted dates (230 grams)
  • 1 tsp vanilla extract
  • 5 tablespoons cocoa powder
  • A few drops pure peppermint extract (depending on how minty you want them. Start with less; you can always add more.)
  • 1/3 cup vegan chocolate chips or cacao nibs
  • a tiny dash of salt

Directions:

Combine all ingredients, using a food processor. Form into brownies or balls or bars or whatever you feel!

Original Recipe (the main difference is I put less walnuts)

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