Birdseed Cookie Dough Larabars

February 14, 2014 Kathleen Henry

Happy Valentine's Day! If you think that you don't have a special someone in your life, I'm sorry to inform you that you're wrong. You have yourself. *smile* If you're a single gal (or guy) this Valentine's Day, take it upon yourself to...

Watch a bunch of Parks and Rec episodes (especially if you haven't seen it...so funny). Enjoy your favorite movie, eat your favorite food, cuddle with your favorite non-human friend, buy yourself a little treat...or just maybe make yourself some of these delicious homemade Larabars? Pretty soon V-Day will be your favorite holiday too.

Anywho, onto these bars. Remember the Birdseed Cookies I made a few weeks back? Well, I made cookie dough "Larabars"...but Birdseedized! What's more awesome than that?

I don't know why I seem to suddenly have an aversion to making actual, proper dinners. Poor Todd. Or maybe not? Excitedly, I had him taste these bars thinking he might not like them (I thought perhaps there was too much nutmeg) and his face lit up with, to my shock, sheer joy. "These are really good!" I was thrilled!

These homemade date and cashew cookie dough larabars are studded with millet, sesame and sunflower seeds. Sweet, crunchy, chewy and sure to give you a boost of energy!

Birdseed Cookie Dough Larabars

Makes 8 bars

1 cup raw cashews
1/4 cup sunflower seeds
13 dates (about 1 cup tightly packed), pitted
1/2 -1 Tbsp. water
1 tsp. agave nectar
1 tsp. vanilla extract
1/2 tsp. kosher salt
small grating of fresh nutmeg
scant 1/4 cup vegan chocolate chips
2 Tbsp. millet, dry
2 Tbsp sesame seeds

In a food processor, pulse the cashews and sunflower seeds until they are large granules (medium chopped).

Add in all the remaining ingredients except for the chocolate chips, millet and sesame seeds. Pulse until well combined.

Transfer to a medium bowl and stir in the last three ingredients.

Press firmly into a 9x9 inch baking dish and freeze for about 15 minutes.

Slice into eight bars. Wrap in plastic wrap if you like and store in freezer. The bars tend to break apart if not frozen.

Swaying to,

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Creamy Fettuccine Miso Alfredo

February 13, 2014 Kathleen Henry

Chocolates the night before and now alfredo? Oh dear. Whoever said that being vegan can't be rich, delicious, and utterly indulging isobviously a dolt. Luckily for my waistline, this alfredo has a super secret ingredient...cauliflower! Okay, maybe it's not so super secret as it's all the rage right now I guess. I've tried a few different cauliflower alfredos but I didn't really enjoy them. Until now!

This one is not to be missed. This lighted up alfredo is salty and sweet from the miso, nutritional yeast gives it a cheesy flavor and cashews lend a thick, luxurious feel. Also, cilantro with creamy alfredo is the best thing ever.

Creamy Fettuccine Miso Alfredo

Serves 6

Pasta:
16 oz. dry fettuccine pasta
Cauliflower:
2 cups cauliflower (250 grams raw), florets only
Sauce:
1/4 cup of pasta water
2 garlic cloves
1 Tbsp. miso paste
1 Tbsp. apple cider vinegar
1/2 Tbsp. agave nectar
1/4 cup nutritional yeast, large flake
1/4 cup raw cashews
1 tsp. kosher salt
1/4 tsp. paprika
1/8 tsp. ground black pepper
grating of fresh nutmeg
Garnish:
1/2 cup cilantro, chopped for garnish

Note: If you want a super, duper creamy pasta, use only 8 oz. of pasta.

Bring a large salted pot of water to boil. Add the pasta and cook according to package, until al dente. Drain, but reserve 1/4 cup of water and set aside.

While the pasta is cooking, cut off about 2 cups of cauliflower florets (about 250 grams). Place in a steamer with about 1 inch of water and steam for about 20 minutes or until tender.

Meanwhile add all the sauce ingredients to a blender, but wait to blend.

When the cauliflower is done steaming, add it to the blender as well. If the pasta is still cooking, steal 1/4 cup of the pasta water and add it to the blender. Blend on high until smooth and creamy.

Add the sauce to the cooked pasta and top with chopped cilantro.

Listening to:

[soundcloud url="https://api.soundcloud.com/tracks/58375228" params="color=87baa8&auto_play=false&hide_related=false&show_artwork=true" width="100%" height="166" iframe="true" /]Listening to Recipe Card

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Salted Caramel Chocolate Cashews

February 12, 2014 Kathleen Henry

Is it wrong to make chocolate treats for dinner instead of...actual dinner? I should think not. My biggest issue with this is not that I eat my weight in chocolate (surprisingly) or deprive myself of nutrients not found in chocolate alone. No, it's that I won't have a lunch for work the following day. For example, today's lunch is corn tortillas and a can of black beans...and I didn't even bring a can opener. Who does that?! It's all in the name of chocolate. And speaking of chocolate...Valentine's Day might be my favorite holiday. You thought I forgot, huh? Alas, I'm not even remotely romantic. I grew up with two brothers, the vast majority of my friends are of the male variety, and I'm more tomboy than prettygirl. But if there's two things I love, it's flowers and unexpectedly receiving chocolate goodies. Arguably the things to recieve on this blessed, blessed holiday.

I don't care if it's over-commercialized. Seriously, what isn't? No really, I really want to know. A day of celebrating love (let's not forget flowers and chocolate) is a pretty radical day in my book. I'm down for that. Plus, my favorite color might be pink. It's a win, win, win, win!

Produce On Parade - Salted Caramel Chocolate Cashews This recipe is a win, too. These little guys are absolutely delectable. I got the idea from a friend who told me her husband buys her a huge bin of those salted chocolate cashew clusters from Costco on Valentine's Day. That's pretty awesome. I decided to add a little ~~date~~ of nature's chewy caramel to them because, let's be real, caramel deserves to include itself in anything and everything. Also, nothing is as good as it could be if it's not salted. It's a fact. Seriously.

These are scrumptious little cashews, wrapped in chewy caramel dates and dipped in smooth chocolate, all finished with a sprinkle of flake salt.

Salted Caramel Chocolate Cashews

Makes about 50 balls (about 1 1/2 cups)

3 oz. semi-sweet chocolate
2 Tbsp. non-dairy creamer or milk (I used hazelnut Silk creamer)
8 medjool dates, pitted
1/2 cup raw whole cashews (about 50 nuts)
flake salt for topping

In a small pot, bring about 1 inch of water to a boil over high heat. Reduce to low and place a small, heat-safe bowl over the pot of water. Add the chocolate and the creamer to the bowl to melt. Stirring occasionally, melt the chocolate then remove from heat but keep the bowl over the pot.

Meanwhile, pit the dates. Cut in half and then cut each half into thirds. There should be six pieces to each date.

Take one cashew and wrap one piece of the date around it, like they're hugging, to make a ball. Continue with the remaining date pieces.

Prepare a baking sheet covered with parchment paper. Dip the cashew/date ball in the chocolate to coat and place on the parchment paper.

Sprinkle the top with salt and continue with remaining balls.

Freeze for 15 minutes to harden. Store in airtight container in freezer.

As I was cleaning, I moved the curtain and to my squealing delight I found this guy hiding! I felt so bad because I didn't know he was growing back there and he was so thirsty! Poor little fella. It's a Valentine's Day miracle!

Can you see me?

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[yumprint-recipe id='77']

Birdseed Cookie Dough Larabars

Creamy Fettuccine Miso Alfredo

Salted Caramel Chocolate Cashews

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