Wednesday, May 14, 2014

No-Bake Chocolate Peanut butter Pie (yes its vegan)

This pie will bring out the toddler in you. "No I don't want to share!" "This is mine!" "Mom! She looked at me eating!"   You get the point.

It is delicious and SIMPLE! And of course as everything is on here... VEGAN.  But the other great thing is that those 'nay-saying-anti-vegan-food-eating' friends you still have will be forced to eat their words when they try this. Ready?

Special equipment: Blender or food processor
Level of difficulty: Super easy! The kids can help and the baby on the hip will be delighted to stick their fingers in the peanut butter mix.

10oz Chocolate chips (or chocolate of your choice)
12oz silken tofu drained
1 cup creamy peanut butter
1/2 cup almond or other non dairy milk
1 tsp agave nectar (optional)
1 tsp vanilla extract
1 9-inch graham cracker crust

1. Melt chocolate chips in bowl in the microwave half power for 30 sec, stir, repeat until all the chocolate is melted smooth.
2.Combine all the rest of your ingredients (not the crust of course) into the blender or food processor and process until smooth, stirring occasionally. Pour mixture into crust. Refrigerate at least 2hrs before devouring.

Friday, May 2, 2014

Mexican Quinoa Bake


 This is fast, easy, and filling! Protein packed too! As a vegan/vegetarian people are so concerned about the all important PROTEIN. That is probably the question I get asked most, "where do you get your protein from?" I want to say to the person scarfing down the 15oz steak "where do you get your vegetables from?" Silly I know... But this recipe will make the hearty meat eating person say "YUM!" and "This is protein filled?"  Enjoy!

Special Equipment:  Food processor or grater
Level of difficulty: Easy, one pan, one bowl, one saute pan. Baby on the hip or at your feet is a ok.
Serves: 8-10 | Time to prepare: 45 minutes


  • 2 medium-large sweet potatoes, shredded
  • 2 cans organic black beans rinsed and drained
  • 1 cup quinoa (uncooked)
  • 3/4 cup fresh corn
  • 1 yellow onion, chopped
  • 4-6 garlic cloves, minced
  • 1 1/2 cups salsa
  • 3 tablespoons chopped fresh cilantro
  • 1 1/2 cups vegan cheese (any kind will work)
  • 1 teaspoon cayenne
  • 1 teaspoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon garlic salt


Preheat oven to 350 F.
Cook quinoa according to directions. While that’s going, shred or chop your sweet potatoes, and sauté your garlic and onions until onions are translucent (about 5-7 minutes). Set cooked quinoa aside.
Put your sweet potatoes, corn, onion, garlic, cilantro, beans, a cup of cheese, and quinoa in a large bowl. Add in spices and salt. Stir to mix.
Spray a 9x13 glass dish with cooking spray. Add in quinoa/bean/sweet potato mixture and pat down with your hands. Spread with a layer of salsa and sprinkle a bit more cheese, if desired. Bake for about 30 minutes or until heated through.
Serve with more salsa and top with fresh cilantro.