Yesterday I was a cooking machine, making a variety of items to have on hand for the upcoming weekend. It began with the Korean Style Cucumber & Edamame Salad, by SusanV at Fat Free Vegan Kitchen Blog, which was absolutely delicious!!
I then made a Fresh Basil Pesto, which I sampled on some crackers last night and mixed with chopped tomato and steamed artichoke hearts today.
Fresh Basil Pesto
2 cups loosely packed basil
3 cloves garlic
1 Tbs olive oil
1/4 cup toasted pine nuts
1 Tbs Nutritional Yeast
Fresh ground pepper, to taste
Fresh ground Sea Salt, to taste
Water, teaspoonfuls at a time, as needed until desired consistency is reached
Toast pine nuts if not already toasted. Place all ingredients in food processor and blend until desired consistency is reached, adding water as needed.
2 cups loosely packed basil
3 cloves garlic
1 Tbs olive oil
1/4 cup toasted pine nuts
1 Tbs Nutritional Yeast
Fresh ground pepper, to taste
Fresh ground Sea Salt, to taste
Water, teaspoonfuls at a time, as needed until desired consistency is reached
Toast pine nuts if not already toasted. Place all ingredients in food processor and blend until desired consistency is reached, adding water as needed.
This morning I woke up super early, leaving me with some time to make Vegan Peanut Butter Cups and Raw Almond Butter Cups. I have made these in the past but the recipe posted below is an adaptation from Averie's at Love Veggies and Yoga in that I added Nutritional Yeast to the peanut butter and raw almond butter. The results were fantastic and from start to finish both recipes combined took 30 minutes tops!!
Note: I made 6 mini cups of each in an attempt to limit the damage if I ended up eating them all. Feel free to double (or triple) the recipes!!
Note: I made 6 mini cups of each in an attempt to limit the damage if I ended up eating them all. Feel free to double (or triple) the recipes!!
Vegan Peanut Butter Cups
4 full size squares of Semi Sweet Bakers Chocolate
2 heaping tbs peanut butter (I used Peanut Butter & Co White Chocolate Wonderful)
1/2 tsp Nutritional Yeast
1/2 tsp Pure vanilla Extract, optional
Twist fresh Ground Salt, optional
Dash of agave, optional
Line mini muffin tin with 6 liners. Set aside.
Melt chocolate. Spoon enough melted chocolate into each mini muffin liner to cover the bottom. Allow to cool. While this is happening, mix together the peanut butter, nutritional yeast, and all the topinal ingredients if using. Once mixed spoon filling over the chocolate. Then top with remaing melted chocolate. Pop tray in freezer until firm. Enjoy!
2 heaping tbs peanut butter (I used Peanut Butter & Co White Chocolate Wonderful)
1/2 tsp Nutritional Yeast
1/2 tsp Pure vanilla Extract, optional
Twist fresh Ground Salt, optional
Dash of agave, optional
Line mini muffin tin with 6 liners. Set aside.
Melt chocolate. Spoon enough melted chocolate into each mini muffin liner to cover the bottom. Allow to cool. While this is happening, mix together the peanut butter, nutritional yeast, and all the topinal ingredients if using. Once mixed spoon filling over the chocolate. Then top with remaing melted chocolate. Pop tray in freezer until firm. Enjoy!
Raw Almond Butter Cups
1 Tbs coconut oil
1/4 cup cacao
Agave, to taste
1/8 cup Raw Almond Butter (I used Trader Joe's Unsalted Crunchy)
1/2 tsp Nutritional Yeast
Vanilla Bean, optional
Twist fresh Ground Salt, optional
Dash of agave, to taste, optional
Line mini muffin tin with 6 liners. Set aside.
Mix together the almond butter, nutritional yeast, and all optional ingredients if using. Once mixed, divide into 6 portions. Roll each portion into a ball and flatten. Set aside.
Mix cacao, coconut oil, and agave. Taste and alter as needed. Spoon enough cacao mix to cover bottom of mini cup liners. Place flattened almond butter balls and place one in each mini muffin cup, pressing down into cacao mixture. Top each with remaining cacao mix. Pop in the freezer until hardened. Enjoy!
1/4 cup cacao
Agave, to taste
1/8 cup Raw Almond Butter (I used Trader Joe's Unsalted Crunchy)
1/2 tsp Nutritional Yeast
Vanilla Bean, optional
Twist fresh Ground Salt, optional
Dash of agave, to taste, optional
Line mini muffin tin with 6 liners. Set aside.
Mix together the almond butter, nutritional yeast, and all optional ingredients if using. Once mixed, divide into 6 portions. Roll each portion into a ball and flatten. Set aside.
Mix cacao, coconut oil, and agave. Taste and alter as needed. Spoon enough cacao mix to cover bottom of mini cup liners. Place flattened almond butter balls and place one in each mini muffin cup, pressing down into cacao mixture. Top each with remaining cacao mix. Pop in the freezer until hardened. Enjoy!
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