Grateful Plate

Vegan Chocolate Peanut Butter Mousee Pie

11/10/15

When it comes to Vegan Desserts, it can be difficult to create flavors and textures that hold up to the non-vegan options. This pie is the exception. You will find that this recipe is easy to make and even the most traditional eaters will love it. Just ask my dad! The only question is, when do you tell your guests that there's tofu in the recipe?

INGREDIENTS:

1 Container Silken Tofu

½ Cup Semi Sweet Vegan Chocolate Chips

½ Cup Peanut Butter

2 Tablespoons Almond Milk

1 Vegan Graham Cracker Crust

½ Cup Peanuts, chopped

DIRECTIONS:

1) Melt the chocolate chips over low heat, stirring frequently to ensure the chocolate doesn’t burn.  You can use a double boiler if you have one

2) Once the chocolate is melted, blend together the peanut butter, silken tofu, chocolate and almond in blender until smooth and creamy, adding a bit more almond milk if necessary. 3) Pour mixture into piecrust and refrigerate until firm, at least one hour

4) Garnish by sprinkling chopped nuts over the top of the pie

5) Keep in refrigerator  

Stress Free Lemon Red Lentil Soup

10/2/15

There is nothing quite like a bowl of warm, hearty soup to warm the body and soul, especially as the weather cools down this time of year. I find eating soup to be a very calming food. Soup gives me nourishment and a sense of calm that helps to reduce stress. I hope that you give this recipe a try and that it brings you a sense of calm and warming. Cheers ~ Chef Beth

Serves 6

INGREDIENTS:

3 ½ Cups Yellow Onions, sliced thinly

3 Medium Garlic Cloves, minced

2 Tablespoons Olive Oil

¼ Heaping Teaspoon Ground Cumin

2 Cups Red Lentils, washed and drained

4 Cups Low Sodium Vegetable Stock

3 Cups Water

2 Bay Leaves

1 Inch Lemon Zest, cut into thin strips

¾ Cup Lemon Juice

1-2 Teaspoons Sea Salt

Lemon Slices for garnish

½ Bunch Cilantro, chopped

DIRECTIONS:

1) In a medium pot, sauté onions in oil until soft, about 7-10 minutes

2) Add garlic cloves and cumin, sauté for another minute

3) Add lentils, stock, water, bay leaves, and lemon strips

4) Bring to a boil, cover, lower heat, and simmer for 45 minutes to 1 hour or until lentils are tender

5) Add lemon juice and salt and cook a few minutes more  

6) With hand blender, blend soup until totally smooth

7) Garnish with thinly sliced lemon rounds and cilantro

                     Super Almond Crispy Bars 

               8/28/15

These Super Almond Crispy Bars are easy to make and delicious! Whether for breakfast or a quick energy-packed snack later in the day, you will love having these crunchy, sweet and healthy bars at your fingertips. If you have little ones at home, this recipe is easy and messy enough that the kids will have a blast making them with you. Typically, bars found at the grocery store are made with lots of refined sugar. These bars are sweetened with Brown Rice Syrup, which is low on the glycemic index, which will not spike blood sugar like refined white sugar will. 

Ingredients:

3 Cups Brown Rice Crispies

1 Tablespoon Ground Flax Seeds

1 Tablespoon Chia Seeds

1 Tablespoon Hemp Seeds

2 Tablespoons Pure Vanilla Extract

½ teaspoon Sea Salt

½ Cup Almond Butter

½ Cup Blueberry Brown Rice Syrup or Regular Brown Rice Syrup

Directions:

• In a saucepan, mix together the almond butter, blueberry brown rice syrup, vanilla extract and sea salt.  Over medium heat, whisk until ingredients start to melt (about 3 minutes)
• In a big bowl, mix the dry ingredients together.  Slowing pour the almond butter mixture over top of the dry ingredients.  Mix until everything is coated
• Line a 6” X 10” pan with wax paper and spread the mixture evenly into the pan
• Put the pan in your refrigerator for 45 minutes.  Once solidified, cut into long bars or into squares and remove from the pan. Store in the refrigerator to keep these bars fresh for days