Healthy Peanut Butter Maple Banana Fudge

November 20, 2013 Kathleen Henry

So, as you may know, I pretty much want sweets all the time. However, as they have a propensity for...errr..not so good-for-you-ness...I do try to limit myself. Key word here is "try". Usually this fails. I'm pretty sure that if I were to cut out all sweets in my diet, I would be about 97 pounds. Which, for several reasons is pretty alarming and downright disconcerting. Obviously, this will never happen. A family member once told me they'd never have to worry about me being anorexic because I love food too much. Ummm, thanks...I guess? I was also told that my parents knew they'd never have to worry about me doing any drugs because I'm much too stubborn and peer pressure never bothered me the slightest. I'm pretty sure it was just a nicer way to say that I'm super obstinate and aggressively autonomous. *squinty face* I guess they're right about both. I really do love food, and I've never done any illicit drugs.

In my roundabout sorta way, what I am trying to tell you is that I am super excited to present you with a delicious, vegan fudge bar that is so good you'll want to eat the entire pan.

These really are quite deceiving...and somewhat upsetting. I could have been making this amazing fudge all this time and it's healthy!? I feel somewhat betrayed by the universe, and the Patron Saint of Healthy Desserts. I looked it up, and there is not a patron saint for desserts, let alone healthy desserts. But, there is one for Bakers, Cooks and oddly enough...Radiologists. Alright!

Enough nonsense. Whole food, vegan fudge bars with a nut-date crust and a creamy chocolate filling. Deceptively addictive and completely rich and satisfying. They even have flax seeds! The only thing that I wouldn't really consider as "healthy" is the maple syrup. That's not really healthy. But we'll let it slide this time. Yep, this is definitely my new favorite, easy dessert!

Healthy Peanut Butter Maple Banana Fudge

Inspired by Chocolate Covered Katie

Serves 16

--Crust---
11 large medjool dates, pitted (about 1 cup)
1/4 cup raw almonds
1/4 cup raw walnuts
1/4 cup raw hazelnuts
1/4 cup unsweetened cocoa powder
1 Tbsp. whole flax seeds (or ground)
pinch of kosher salt
--Filling--
2 ripe bananas (one of them frozen, if you want)
1/4 cup unsweetened cocoa powder
1/4 cup creamy peanut butter
1/4 cup maple syrup
tiny pinch of kosher salt
finishing salt (for topping)
--Notes--
Feel free to substitute any mixture of nuts you'd like.

In a food processor, add all the crust ingredients and process for about 3 minutes, or until the crust is well blended.

Transfer to a 8 x 8 inch baking dish and press it with the back of a spoon until it is firm and even.

Wash out the processor and add in all the filling ingredients except for the finishing salt. Process until smooth and silky, then pour over the crust.

Smooth it out evenly with a spatula.

Cover and place in the freezer for about 5 hours, or until firm. It does take a while to firm up. Once firm, garnish with the finishing salt and cut into 16 squares.

Serve straight from the freezer or allow to thaw for a few minutes before serving. Keep the leftovers in the freezer.

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Super Vegetable Stew

November 19, 2013 Kathleen Henry

Sometimes, most times...I just want some veggies. I mean, I have the occasional "give me Swedish fish, lots of Swedish fish" phases and I'll always breathe chocolate...but, you know. Can't be eatin' Swedish fish all damn day... Well, I had a serious need for vegetables the other day. Any vegetable. All vegetables. Nay, the healthiest vegetables! It was time to make one badass veggie soup. I was crazed. Maybe it was the -10 F weather, maybe it was my excessive consumption of the "healthy" chips I ate, maybe it was my lack of exercise last week. Whatever it was, I needed some nutrients runnin' through my veins. I needed to recharge. Okay, I think you got the picture.

Well, this is how I came upon my Super Vegetable Soup. No fluff veggies like carrots and celery. No, Sir! Don't be bringing those weak-ass veggies all up in my soup! Only serious veggies need apply. Red cabbage, broccoli, sweet potato, kidney beans, mushrooms, etc. This soup is so BA that I had also bought beets, kale, and red bell peppers...all which didn't make it into the soup...because the pot ran out of room!

This soup is extraordinarily easy and it makes enough for a crowd. Feel free to add in whatever other vegetables you desire and/or remove the ones you don't like. Freeze what you don't eat or just cut the recipe in half. Make this stew work for you!

Super Vegetable Stew

Inspired by The Model Foodie

Serves 12

1 Tbsp. olive oil
1 tsp. turmeric
1 tsp. Italian seasoning
1/4 tsp. black pepper
1 medium yellow onion, diced
3 garlic cloves, minced
64 oz. bottle of low-sodium V8 juice
1/2 medium red cabbage, chopped
1 medium sweet potato, diced
1 head of broccoli florets, chopped
1 medium yellow summer squash, chopped
8 oz. baby button mushrooms
4 vine-ripened tomatoes, diced
1 15 oz. can of kidney beans, drained and rinsed
nutritional yeast, for topping

In a very large soup pot, heat the oil over medium-low heat. Add the turmeric, Italian seasoning and black pepper and saute for about 30 seconds.

Add in the onion and garlic and saute for about 5 minutes, or until the garlic becomes fragrant and the onion begins to turn translucent.

Now, add in the V8 juice and all the remaining ingredients except for the nutritional yeast. Cover and allow to simmer for about 30 minutes, or until the sweet potato is fork tender.

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Serve hot and topped with cheesy nutritional yeast!

I can't be helped...Classical Christmas Music – O, Christmas Tree

Also, here's me trying to coax a stray dog into our home. I shall call him Bos. You know, from Bos primigenius...a.k.a. cow. He looks like a cow. Doesn't he?!

supersoup (4 of 11)

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Whole Food Vegan Veggie Loaf

November 18, 2013 Kathleen Henry

I used to really like meatloaf. My Dad had the best recipe. As I really ponder it, I'm not sure if he had an actual tangible recipe that he followed or if it was just mostly in his head. Whatever it was, I thought it was pretty good. However, now when I think about...meatloaf in general is pretty darn gross. Sorry. Eww, okay, must stop thinking about it. I'm happy to say that I've found a much better alternative to ground animal bits transformed into a "loaf". My recipe for a Whole Food Vegan Veggie Loaf! The best part (besides no need for killed animals) is that there's no tofu, no textured vegetable protein or even vegan grain-meat. It's made from real, whole foods like lentils, oats, and a few other magical ingredients. I know, it sounds like crazy, hippie food and you're thinking it's no where near as good as real meat loaf, but I promise you that it's just as good. I wouldn't lie to you! Santa Claus is coming to town soon! I'm good for goodness sake.

So skip the meatloaf (or meat in general!) and surprise your friends and family with a peaceful feast that includes this Whole Food Vegan Veggie Loaf!

I've been thinking that this will be a great alternative to turkey, pig or cow for the Holidays. I can't wait to share it with everyone!

Whole Food Vegan Veggie Loaf

Adapted slightly from the renowned Plant-Powered Kitchen

Serves 6

--Veggie Loaf--
1/2 cup dry red lentils
1 1/3 cups vegetable broth
1 dried bay leaf
3/4 cup dry steel-cut oats
2 cups water, boiling
1/4 cup ketchup
1 cup dry old-fashioned rolled oats
3 Tbsp. soy sauce
2 Tbsp. nutritional yeast
2 Tbsp. flaxseed, ground
2 Tbsp. vegan Worcestershire sauce
2 Tbsp. tahini
1 Tbsp. molasses
1 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. dried thyme
1/8 tsp. black pepper
pinch of kosher salt
--Topping--
1/4 cup ketchup
1 tsp. vegan Worcestershire sauce
1/8-1/4 tsp. chipotle chili powder (optional)
sprinkling of dried oregano

In a large saucepan, combine the lentils, vegetable broth and bay leaf. Bring to a boil over high heat, then lower to medium and cover. Allow to cook for about 30 minutes. After this time the lentils should be cooked.

Add in the steel-cut oats and water, stirring well. Bring back to a boil, then cover, turn to medium-low and cook for 10 minutes. Uncover after the 10 minutes, stir well and cook uncovered until the water is gone and the steel-cut oats are mostly cooked.

While the oats are cooking, combine the topping ingredients in a small bowl and whisk well. Preheat the oven to 375 F and line a bread pan with parchment paper, then coat with a nonstick cooking spray.

When the oats are finished cooking and resemble a dryish cooked oatmeal, remove the bay leaf and add in all the remaining ingredients, except for the topping. Stir well to combine.

Transfer the mixture into the bread pan, spreading it out evenly. Brush on the topping, sprinkle with oregano and cover gently with aluminum foil. Bake at 375 F for about 25-30 minutes then remove the foil and continue to bake for another 7-10 minutes.