PERFECT RAW VEGAN FUDGE

INGREDIENTS

• 1/2 cup coconut oil
• 1/2 cup cacao powder
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or almonds
• 1/2 cup chopped dried fruit (optional)

INSTRUCTIONS

1. Blend coconut oil, maple syrup, vanilla, and chocolate in a blender until super smooth. You can adjust the amount of sweetener and chocolate to suit your tastes.
2. Transfer mixture to a bowl and stir in chopped nuts. Feel free to add other goodies, such as coconut, berries, seeds, etc. I added dried blueberries to one batch I made with wonderful results.
3. Spread fudge on a plate lined with parchment paper.Place the plate in the freezer to cool. Once the fudge is solid to the touch, cut into squares and chow down.

Advertisement

Tofu & Broccoli Stir-Fry

Ingredients

• ½ cup vegetable broth or reduced-sodium chicken broth
• ¼ cup dry sherry (see Note) or rice wine
• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons cornstarch, divided
• 2 tablespoons plus 1 teaspoon sugar
• ¼ teaspoon crushed red pepper, or more to taste
• 1 14-ounce package extra-firm water-packed tofu, drained

• ¼ teaspoon salt
• 2 tablespoons canola oil, divided
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 6 cups broccoli florets
• 3 tablespoons water

Preparation

• Active

  30 m

• Ready In

  30 m

1. Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.
2. Cut tofu into ¾-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.
3. Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.

• Ingredient Note: Sherry is a type of fortified wine originally from southern Spain. Don’t use “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, get dry sherry that’s sold with other fortified wines at your wine or liquor store.
• People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Spicy Stir-Fried Broccoli & Peanuts

Ingredients:

•  ⅓ cup creamy natural peanut butter

• ½ cup water, divided
• 2 tablespoons brown sugar
• 2 tablespoons reduced-sodium soy sauce, divided
• 1 tablespoon rice vinegar
• 2 tablespoons canola oil

• 1½ pounds broccoli crowns, trimmed and cut into 1-inch pieces
• 1 large red bell pepper, sliced
• 2 cloves garlic, minced
• ¼- ½ teaspoon crushed red pepper, or to taste
• ¼ cup chopped unsalted peanuts
  

Tomato and Mozzarella Pizza

Healthy Tomato and Mozzarella Pizza

Ingredients: Flour, cornmeal, whole-wheat pizza dough, olive oil, garlic, tomatoes, oregano, salt, mozzarella, Parmesan

Calories: 334

Try this recipe: Tomato and Mozzarella Pizza

Banana Bread with Pears and Honeyed Chocolate Sauce

Banana Bread with Pears and Honeyed Chocolate Sauce

Prep Time: 10 minutes

Cook Time: 50 minutes

Ingredients

For the banana bread

• 3 ripe bananas,mashed
• 2 eggs
• 1/4 C almond butter, raw or roasted
• 1 tsp vanilla
• 1/2 tsp sea salt
• 3 Tbs+1 tsp coconut oil,melted
• 2 Tbs coconut sugar
• 1 tsp baking soda
• 1/2 C dark chocolate chips
• 1 ripe pear, thinly sliced
• 1/3 C coconut flour

For the chocolate sauce

• 2 Tbs coconut oil, melted
• 2 Tbs cacao powder
• 2 Tbs honey
• pinch of salt

Instructions

1. Preheat oven to 350F or 170C
2. Combine bananas,eggs,almond butter,vanilla, baking soda,sea salt, coconut oil and 1 Tbs coconut sugar until smooth and creamy.
3. Add coconut flour and baking soda until well incorporated, then proceed to mix in the chocolate chips.
4. In a loaf pan spread 1 tsp coconut oil on all sides until well coated and sprinkle a Tbs of coconut sugar over top, spread pear slices evenly over top.
5. Carefully pour the batter over top of the pear slices and smooth it all out.
6. Bake for 50 min. until a toothpick comes out clean.
7. Makes about 10 slices

For the chocolate sauce

1. Combine all ingredients and leave at room temperature to thicken. Stir well before pouring over your finished banana bread.

 

AVOCADO TOAST WITH CILANTRO LIME CASHEW CREAM

AVOCADO TOAST WITH CILANTRO LIME CASHEW CREAM

Make two slices for yourself and share the other two with a friend, if you feel like it of course.

Ingredients:

• 4 pieces of bread
• 1 super ripe avocado
• 1/4 cup Cilantro Lime Cashew Cream
• fresh lime juice {optional}
• sea salt
• coarse ground pepper
• crushed red pepper {optional}

Toast your bread accordingly.

Slice your avocado in in half, lengthwise and remove the pit. Scoop out the avocado flesh and spread it onto the toast. Each piece of toast takes roughly 1/4 of the avocado. Squeeze some fresh lime juice on top of the avocado to prevent it from browning.

Drizzle the cashew cream generously over the avocado and top with a pinch of sea salt, pepper and crushed red pepper.

Devour immediately!!