Chocolate Chip & Pecan Cookies

Vegan Chocolate Chip Cookies

Of all the cookies, chocolate chip with pecan is my favorite. I really, really love them. When I was a kid, my dream job was working at The Cookie House, a store in the mall that’s still there today. I would order three dollars worth of cookies and eat them while I shopped. Come to think of it, my friends did most of the shopping. I think I just went for the cookies. Continue reading “Chocolate Chip & Pecan Cookies”

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Toasted Almond & Sea Salt Chocolate Bark

Toasted Almond and Sea Salt Vegan Chocolate BarkSince my first chocolate testing experience using cacao butter, I’ve created quite an extensive repertoire of delicious treats. I mean, what can’t you cover in chocolate? But of all my creations, the toasted almond and sea salt bark is my favorite. The salt adds another dimension by enhancing the sweetness, and toasting the almonds brings out their natural oils, which adds more flavor. The first time I made it, I didn’t add enough toasted almonds (in my opinion), and so I would break off the pieces without almonds and put them back in the container for Justin. Ha! So the next time I made this, I was sure to cover every inch of the bark in toasted almonds. This chocolate is smooth, rich, and nutrient dense. It rivals chocolate sold in lavish boutiques, because after all, the handful of ingredients used to make this are of the finest quality. No artificial or processed fillers here! Continue reading “Toasted Almond & Sea Salt Chocolate Bark”

Vegan Fudgy Black Bean Brownies

vegan fudgy black bean browniesI’ve made these brownies now about a gazillion times, and every time people are shocked to learn that they’re made from beans. When I make them and sell them at festivals, curious passersby will always stop and sample them. There are usually three groups of people I encounter when this happens. The Yes, I’ve heard of bean brownies before but I’ve never…; then there is the Beans? Oh wow I’ve gotta try these group; and then there is the third group, those who have tried them in the past and wave somebody new over to try them. Those people are my homies. They know a good thing when they taste it. Continue reading “Vegan Fudgy Black Bean Brownies”

Curried Split Pea Soup

This soup is a classic. It’s hardy, comforting, and healthy. It’s also pretty simple with ingredients you probably already have. Perhaps it’s the kind of soup you might pass up, but then you try it and you’re sold. I made it last night, so the thought of eating it for dinner again didn’t excite me too much. But I was warming it up on the stove for Oliver, tasted it, and you guessed it, ate it again. And I think it tasted even better today! Continue reading “Curried Split Pea Soup”

Rainbow (Unrainbow) Cookies

vegan rainbow cookies

Okay, so I don’t really know where to begin with this post because there is so much going on in this recipe. Besides the fact that I’ve wanted to create something like this since December 2013 (reasons why I will get to), this multifaceted dessert has layers (literally) of recipes, all of which I’ve intended to blog about before this deliciousness…is it a cookie? a bar? could it be made into a tart? Yes. Yes. And yes. Continue reading “Rainbow (Unrainbow) Cookies”

Vegan Chili

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I feel like I’m a few weeks late with this post because it would have been a perfect recipe to make for the Superbowl. It’s a hearty soup filled with all kinds of goodness for the vegan and non-vegan alike. And like other legume soups, it gets thicker as it sits, so it makes a delicious left-over dip. I’ve made this a few times over the past couple of weeks, and each time I make it, I increase the quantity because it’s just so darn versatile. It hits the spot as a soup fresh off the stove, but then the following day or two, it’s equally (if not more) scrumptious as a dip or a topping to ladle over potatoes, like these rosemary roasted potatoes, these garlic smashed potatoes, or these garlic potato wedges. Continue reading “Vegan Chili”

Twice Baked Garlic Crusted Smashed Potatoes

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Oh, these are fun. They’re super easy to make and can be the perfect side to a hearty meal or a perfect little scooper to pair with a dip or spread. I’ve made these to go with wintery soups, guacamole, veggie proteins like tempeh, and each versatile meal shared one commonality – these potatoes were the best part! Continue reading “Twice Baked Garlic Crusted Smashed Potatoes”