Freezer Fudge
2 cups cashew butter (or other nut-butter) 2/3 cup pure maple syrup 1/4 cup cacao (or cocoa) powder 1 TBSP coconut oil, melted 2 tsps vanilla 1/2 tsp sea salt 1/2 cup cashews (or other nut), coarsely chopped Place everything into a food processor except for the chopped cashews. Process until smooth. Add the cashews and pulse a few times, until just mixed. Press the mixture into an 8-inch glass baking dish (the back of a spoon works well). Freeze for 2 hours before serving. Makes 36 small squares. Will keep for 3 months in the freezer....
Read MoreBreakfast Rice Pudding
2 cups cooked, short grain, brown rice 1 & 1/2 cups milk of choice 1/4 tsp sea salt 1/4 tsp vanilla (optional) 3 TBSP (give or take) raisins (optional) 1 – 2 TBSPs pure maple syrup (to taste) or stevia 1/2 tsp cinnamon, or nutmeg, or cardamom (or a combination) In a small saucepan, combine rice, milk, salt, vanilla (& raisins, if using), & bring to boil. Reduce heat & simmer uncovered for 20 mins (or perhaps less – just until it looks like rice pudding), stirring frequently. Remove from heat & stir in maple syrup and cinnamon (or whichever spice(s) you...
Read MoreEasy Marinated/Baked Tempeh
8 oz soy tempeh (one package) 2 TBSP extra virgin olive oil 2 TBSP tamari/soy sauce Whisk together oil & soy sauce in a medium bowl. Slice tempeh into small rectangles & toss with marinade. Let sit for 1 hour (or less if you’re in a rush). Pre-heat oven to 350. Place tempeh on a cookie sheet (I like to line w/ parchment paper) and bake 10 – 15 mins. ______________________________________________________________________________________ SIDE NOTES: ~ In my early vegetarian days, I used packaged, frozen soy “meatballs” with pasta dishes. When I started getting more...
Read MoreRaspberry Jam
1 (10 oz) package frozen raspberries 3 TBSP date-paste (I use rounded/heaping tablespoons) Thaw raspberries in refrigerator for 24 hours (or at room temp for 8 – 12 hours) & drain. Mix together raspberries and date paste (with whisk or fork) until combined well. Yields about 3/4 cup. Chill in the refrigerator for at least 2 hours before serving. Will keep for 5 days in the refrigerator. ______________________________________________________________________________________ SIDE NOTES: ~ Very tasty on a sandwich w/ nut butter or used to make these tasty treats: RASPBERRY-SQUARES ~ If...
Read MoreDate Paste
16 pitted medjool dates 1 & 1/2 cups filtered water Soak dates in the water for at least 20 minutes (& up to overnight). Drain the dates but reserve the soak water. Place the dates along with 1/4 cup of the soak water in either a Vitamix or a food processor fitted w/ S blade, and process into a smooth paste. Stop occasionally to scrape down the sides of the work bowl if necessary. Yields 1 & 1/4 cups. Date paste will keep for 2 weeks in the fridge or 1 month in the freezer (thaw for a few minutes before using)....
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