No, not together. And not real cheese either. Obviously.
So the chocolate fest began on Monday night when my mom commissioned me to make dessert for an early birthday bash for my dad (his actual birthday’s tomorrow, but my sister Livie left for college on Tuesday, so we had to push it up a couple days…). I only recently acquired My Sweet Vegan, and I knew this would be the perfect opportunity to take it for a spin. I wish I could say that I chose to make the Chocolate Chip Cookie Dough Pie because it’s my dad’s favorite, or something adorably sentimental like that, but really, it was the first decent recipe I found for which we had all the ingredients. :) It was dayummm good though! Here’s my pops blowing out his candles:
Okay, you got me. He’s not 23. Just like my recipe choice, the pie toppers were dictated by what was available.
Mmm. This is definitely a special occasion pie, as it’s LOADED with Earth Balance and sugar, but it was so delicious. I think next time I made it, I would just use the concept of this recipe, but use a super healthy cookie dough recipe like Dreena’s. But it was fun to make this once!
Something else I made recently – okay, so it’s not chocolate, but carob is close enough – Oatmeal Muffins from Eat’n Veg’n. Look at these cuties:
They’re super dense and healthy (mine were especially dense because I only made 10 muffins instead of 18), but in a good way! And they’re wheat/flour-free and sugar-free (besides the carob chips I added). They’re literally just bananas, peanut butter, oats, carob chips, cinnamon, raisins, and a little baking powder! And those, my friends, are a lot of my favorite things. :) They also make a fun template – you can switch up the nut butter, spices, and mix-ins easily.
Okay, another real chocolate recipe. Peanut Butter Chocolate Fudge Cookies from Simple Treats. This was my first time using this cookbook as well, though I can’t for the life of me imagine why! It’s right up my alley – delicious and healthy baked goods free of refined sugar and flour (they use barley flour instead of wheat flour in all the recipes).
I followed the recipe, but just swirled in a little peanut butter at the end to make them pretty. Did I do a good job? ;) That is not a rhetorical question.
It’s been a long time since I’ve made a cookie where I didn’t replace half the oil with applesauce or something, so this recipe was a welcome change because, with a cup of peanut butter and a bit of canola oil, these cookies achieved a “buttery,” flaky texture that my baking often lacks. I think I generally prefer “hippier,” chewier baked goods, but these were amazing and reminded me of these chocolate almond cookies my mom used to always make for me when I was pulling all-nighters writing papers in high school before I was vegan. :)
Enough chocolate! You want “cheese,” right? Thought so.
Macaroni and “Cheese” Casserole from The New Farm Vegetarian Cookbook. Look at that cute little curious noodle poking it’s noochy head up into the wide world from it’s cozy bed of bread crumbs:
I didn’t actually have any of this because I was helping my mom out by making it for one of her sick friends. Her friend loves Mac ‘n Cheese apparently, and my mom was going to make her some until I stepped in and set things right. :) It sure smelled good though. If I ever make this for myself however, I will probably quarter the fat or something. Lots and lots of Earth Balance and oil. I was too afraid to alter it for my mom’s omnivore friend because I didn’t want to lower the fat too much and give vegan food a bad rap since I have no experience with this recipe.
Naturally, I wanted something cheesy after making that dish for someone else, so I made the Zucchini Chedda Soup from The Ultimate Uncheese Cookbook with the optional brown rice added for extra comfort food power.
I’m not really sure I can accurately recall the taste of real cheese, but this tasted pretty freaking cheesy to me. Seriously, if someone else served this soup to me, I would’ve been like, “Whoa, whoa, whoa, what are you trying to pull?” The cheddar-cheese color comes from roasted red bell peppers blended up with a lot of nooch and other delicious things. I added a little turmeric and mustard for extra color, too. Look, it even stretches like cheese!
That’s it, except for some bonus smoothies! Here’s a blueberry-banana-cinnamon:
And here’s a yummy green monster, with mango, banana, kale, spinach, spirulina, hemp and flax.
Green smoothies really are the perfect breakfast. I need to have them more like every other day than once a week, which is what I do now. It’s insane how much nutrition you can pack into one Magic Bullet cup.
Did this post acquit me of my laziness in the past few days? I hope so! Oh, and Ruby Red Vegan, I sent your Weil bars out today!