Crispy Peanut Butter Treats with Chocolate Chips

More and more Ava wants to help me in the kitchen as much as possible. I try to think of things we can make together that are easy for her, safe for her to eat raw, and otherwise kid friendly. Rice crispy treats seemed to be the obvious way to go. Since I try to make vegan treats and meals AJ and Ava can enjoy as often as possible, I decided this should be no different. I found a great ricemallow marshmallow creme at Healthy Life Market today, but after reading a recipe in The Kind Diet, I decided to try a more unconventional approach. I admit they are not as sugary sweet as the traditional rice crispy, but they are not as greasy either. Besides, anytime I hear Ava say "yummy" after tasting a new recipe, I know it is a keeper!


Find more great vegan treats in The Kind Diet.






Crispy Peanut Butter Treats with Chocolate Chips

1 box brown rice crisps cereal
1 3/4 cups brown rice syrup
fine sea salt
3/4 cups peanut butter or almond butter (preferably unsweetened and unsalted)
1/2 cup grain-sweetened, nondairy chocolate chips or carob chips


Pour the rice cereal into a large bowl. Heat the syrup with a pinch of salt in a saucepan over low heat. When the rice syrup liquefies, add the peanut butter and stir until well combined. Pour over the rice cereal. Mix well with a wooden spoon.




Once thoroughly mixed and cooled to room temperature, stir in the chocolate chips. Make sure the mixture is cool, or you will end up with melted chocolate instead of chocolate chips in your treats.




Turn the mixture out into a 8"x8" or 9"x13" baking dish. Wet your wooden spoon lightly and press the mixture evenly into the pan. Let cool for 1 hour...before cutting into squares or bars.

Recipe excerpt from The Kind Diet by Alicia Silverstone, p. 184

Buy The Kind Diet on Amazon.com

Root Beer Float Cupcakes

During Brett and Amy's visit, Amy came across a recipe for Root Beer Float Cupcakes online. The recipe caught her attention due to Brett's taste for root beer. We decided to make a memory of it and make a batch of the cupcakes. We settled on the recipe below. We bought the root beer at Frostop Drive Inn in Huntington. They make their own root beer and it is the best we've ever had. Unfortunately we had a hard time finding the root beer extract at the local grocery store. The cupcakes were still amazing, but lacked much of the root beer flavor. I went hunting for the extract immediately after their visit and bought some for the next time. I can't wait to make these again!




Batter:
1 Cup Root Beer Soda
1 Teaspoon Apple Cider Vinegar
3/4 Cup Granulated Sugar
1/3 Cup Canola or Vegetable Oil
1/2 Teaspoon Vanilla Extract
2 Teaspoons Root Beer Extract
1 1/3 Cups All-Purpose Flour
1/2 Teaspoon Baking Powder
3/4 Teaspoon Baking Soda
Pinch of Salt

Chocolate Ganache:
5 Ounces Dark Chocolate, Chopped
1/4 Cup Plain Soy milk
1 Tablespoon Maple Syrup

Vanilla Frosting:
1 Cup Vegetable Shortening
3 Cups Confectioner’s Sugar
2 Tablespoons Plain Soy milk
2 Teaspoons Vanilla Extract

DIRECTIONS:
Preheat your oven to 350°F (175°C) and line a dozen muffin tins with cupcake papers.

In a large bowl, combine the soda and vinegar and let stand for a few minutes. Add in the sugar and oil, whisking vigorously until slightly frothy. Integrate your extracts. In a small bowl, combine the flour, baking powder, baking soda, and salt. Gently introduce this dry mixture into your large bowl, being careful not to over mix. Distribute the batter evenly between the prepared tins, filling the cupcake liners approximately ¾ of the way to the top. Bake for 18 to 22 minutes, until evenly browned, and a toothpick inserted into the center of a cupcake comes out clean. After letting the cupcakes cool in the pans for about 10 minutes, remove them to a wire rack and allow them to cool completely before preparing the ganache. When the cupcakes are ready, combine all of the ingredients for the ganache in a microwave-safe container and microwave for about 60 seconds. Stir thoroughly to help incorporate the melting chocolate. If the chocolate is not yet entirely smooth, return the sauce to the microwave for 15 to 30 second intervals, stirring between each heating and watching carefully to ensure that it doesn’t burn. Drizzle the ganache in squiggles over the tops of the cupcakes. You will probably have plenty of leftover ganache, but I don’t see that as a particularly bad thing. Allow the ganache squiggles to fully cool and dry before preparing the frosting.

With your stand mixer, beat the shortening thoroughly, until creamed. Add in the confectioner’s sugar, and beat on a low speed, so as not to spray powder everywhere. Incorporate the soy milk and vanilla, and combine thoroughly, until the frosting is thick and creamy. Apply to your cupcakes and enjoy.

Yield: 12 Cupcakes

Pictures by Amy Boleski
Learn more about this recipe, the author, and buy My Sweet Vegan, by Hannah Kaminsky

Granola

Last week Brett and Amy came for a visit. For those of you who don't know, Brett and Amy left San Francisco, moved their things to Denver, and took a 5 month trip to Australia and Southeast Asia. Recently they returned and are making the rounds visiting family and friends before settling in Denver. Luckily they took a long weekend trip to see us. I was very excited to have a reason to cook and took the opportunity to make homemade granola. I had never made it before and was surprised at how easy it was. I made my first batch on Sunday and haven't been able to stop making/eating it the entire week. I think it is quickly becoming a staple in the Boleski home.

Granola

3 c. rolled oats
3/4 c. slivered almonds
1/2 c. sunflower seeds
1/2 c. pecan halves or pieces
1/2 c. coconut
1-2 T. cinnamon (to taste)
1/4 t. salt
1/2 c. wheat germ (to taste)
2 T. sesame oil (other neutral oils like grapeseed or canola, or unsalted butter may be substituted)
1/2 c. Grade A Dark Amber pure maple syrup
1/2 c. raisins
1/2 c. currants
(any dried fruit may be substituted or added)

Preheat oven to 325 degrees and place rack in center of the oven. Line a baking sheet with parchment paper.

In a large bowl, combine oats, nuts, seeds, wheat germ, cinnamon, coconut, and salt.

In a small bowl, stir together the oil (or melted butter), and maple syrup. Pour this mixture over the dry mixture and toss together, making sure all the dry ingredients are coated with the liquid. Spread onto the prepared baking sheet and bake for 30 minutes - stirring every 10 minutes - until golden brown. Place on a wire rack to cool. The granola may still be sticky when it is removed from the oven, but it will become crisp and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once the granola has completely cooled, add the dried fruit and store in an airtight container or plastic bag in the refrigerator. It will keep for several weeks.

Makes 5-6 cups.

Recipe altered from original. To find original recipe, visit The Joy of Baking.

Hi Jessica!

Hello Jessica. My name is Katie Boleski and I work with Anne Loshbough (Matt's mom) at Fairland High School. If you are reading this - which I hope you are!! - she has shared this blog info. with you. I am a 30 year old wife/mother of one. I have been married to my husband (AJ) for 7 years and we have a 2 year old daughter (Ava). Originally from Kansas, we have lived in Ohio for six years, four of them in Proctorville.



I have been an on again/off again vegetarian for years, but recently made the move to a vegan diet. I would probably be considered a wandering vegan since I still eat products containing gelatin and honey, but otherwise I refrain from animal products. Anne has mentioned you and your recent decision to try a vegetarian diet/lifestyle. She also mentioned you are a busy woman with little time to prepare meals - I can relate!!!!

If you are interested, we could help each other with this transition. As you take the time to look through my postings, you will see that I try to post as many "helper" foods as possible - meaning foods that are vegan/vegetarian that are easy to make, not too expensive, and last several meals. Feel free to ask me any questions about different foods and I will answer them as best as I can. I would love to hear what you are making as well. I love new ideas!

Good luck! Katie

Feel free to email me if you would like. :)
kaboleski@gmail.com
katie.boleski@fairland.k12.oh.us

Favorite Recipes Yet!

Spinach and Artichoke Dip

My favorite Vegan recipe to date. As I was making vegan lasagna, I came up with a great spinach and artichoke dip. I've been so happy with it that I haven't been able to stop eating it. I can't tell at all that there isn't an ounce of dairy in it. Super yummy!

Recipe:

1 package (10 oz. each) frozen, chopped spinach, thawed and drained
1 can artichoke hearts, separated
1 package (16 oz) Firm tofu
1 Tbsp. Sugar (optional)
1/4 c. Soy Milk
1/2 tsp. garlic powder or 2 peeled garlic cloves
2 Tbsp. lemon juice
2 Tbsp. freshly minced basil
1 tsp. salt (or to taste - I like more salt than the recipe suggests)
chopped tomatoes (optional)

Mix tofu, sugar, soy milk, garlic, lemon juice, basil, and salt in a blender or food processor. Combination should be smooth, but still have body. Pour mixture into large bowl. Stir in spinach and artichoke hearts. Top with chopped tomatoes if desired.

Heat in microwave or conventional oven until warm. Serve with tortilla chips, pita slices, or your favorite warm bread.


Vegan Tofu Spinach Lasagna

This recipe immediately caught my eye as I am always looking for new ways to experiment with tofu. This recipe also inspired the spinach and artichoke recipe above. It is very easy to make and doesn't take a lot of time. It also makes quite a large lasagna. I'll be eating it all week! I found the recipe at thedailygreen.com. The original published recipe comes from The Vegan Table by Colleen Patrick-Goudreau.

"The tofu 'ricotta' has a wonderful creamy texture and boasts all the familiarity of the traditional lasagna that most of us grew up with."

SERVINGS
8 to 10

INGREDIENTS
1/2 to 1 pound (225 to 455 g) lasagna noodles
2 packages (10 ounces, or 280 g, each) frozen, chopped spinach, thawed and drained
1 package (16 ounces, or 455 g) firm tofu (not silken)
1 tablespoon (13 g) granulated sugar (optional)
1/4 cup (60 ml) nondairy milk (such as rice, oat, soy, almond, or hazelnut), or as needed
1/2 teaspoon garlic powder or 2 peeled garlic cloves
Juice from 1/2 lemon (about 2 tablespoons [30 ml])
2 tablespoons (5 g) minced fresh basil (about 20 leaves)
1 teaspoon (6 g) salt (or to taste)
4 to 6 cups (980 to 1470 g) tomato or pasta sauce of your choice

DIRECTIONS
Preheat oven to 350 degrees F; (180 degrees C, or gas mark 4).

Cook lasagna noodles according to package directions or use "no-boil" lasagna noodles. Drain and set aside.

Squeeze as much water from spinach as possible and set aside. (If using fresh spinach, blanch first.)

Place tofu, sugar (if using), milk, garlic powder, lemon juice, basil and salt in a blender or food processor and blend until smooth. The tofu "ricotta" should be creamy but still have body.

Transfer to large-size bowl, and stir in spinach. Continue tasting until you get amount of salt just right.

Cover bottom of 9 x 13-inch (23 x 33 cm) baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of noodles). Follow with half the tofu filling. Continue in the same order, using half the remaining tomato sauce and noodles, and all remaining tofu filling. End with remaining noodles, covered by remaining tomato sauce. Bake for 40 to 45 minutes, until hot and bubbling.

SERVING SUGGESTIONS AND VARIATIONS
Add meatless meat crumbles to your tomato sauce for more texture and body. For more cheesiness, add shredded nondairy mozzarella cheese to each layer.

This recipe is also great for making stuffed shells. To do so, stuff pasta shells with the tofu ricotta from this recipe, place them in a baking dish, pour on tomato sauce and bake in a 350 degrees F (180 degrees C, or gas mark 4) oven for 20 to 30 minutes.

Excerpted from The Vegan Table by Colleen Patrick-Goudreau. © Fair Winds Press 2009

Apple Cider

Lately I've been making my own apple cider for a fresh, warm, vegan treat in the afternoons and evenings. Maybe I am missing the fall days of October. :) I found a very affordable organic apple juice from Sunshine Acres at the health foods market, and it was large enough to make two full batches of cider.

The first batch I made included a chopped orange, but the cider turned out a little too bitter. This recipe is much better.

Apple Cider Recipe

2 quarts (8 cups) apple juice
1 tsp cloves
2 cinnamon sticks
1/4 cup brown sugar






Combine ingredients in crock pot.
Cook on low for 1-2 hours.
Several servings.

Seeds of Change

While grocery shopping at the Barboursville Kroger yesterday, I tried to find cooking ingredients that would allow me to make vegan meals from scratch and/or leftovers without being forced to spend a lot of money. I also wanted something organic and vegan that would allow me to make a quick meal. I can't make those three hour marathon meals everyday! I was fortunate enough to find great simmer sauces from Seeds of Change.

"In 1989, Seeds of Change began with a simple mission: to preserve biodiversity and promote sustainable, organic agriculture. By cultivating and disseminating an extensive range of organically grown vegetable, flower, herb and cover crop seeds, we have honored that mission for 20 years.

We offer home gardeners and professional growers the highest quality seed varieties, combining superior agronomic traits with beauty, flavor and nutrition. With the relentless consolidation within the agriculture industry, declining natural resources, and the industry's focus on crop yield and handling characteristics over food quality, our mission resonates more than ever. Our organic seeds represent a starting point for change. They epitomize the best of our genetic heritage and are well-adapted for the low-input, sustainable gardening and farming of the future." (www.seedsofchangefoods.com)

Although several of their simmer sauces contain dairy, I did find a great curry sauce that would not compromise my vegan eating. I added a slice of bread and Earth Balance butter spread. The meal was filling and flavorful. Plus Seeds of Change makes such a difference in organic agriculture and the environment - efforts I am proud to support. I would highly recommend checking out all Seeds of Change has to offer!

Recipe:

1 package firm or extra firm tofu

2 jars Seeds of Change simmer sauce

1 can chickpeas, rinsed

1 can black beans, rinsed

chopped veggies (optional)

cooked brown rice

1. Crumble tofu in skillet and heat through. 2. Add chickpeas, beans, and simmer sauce. 3. Simmer until hot. 4. Serve over brown rice with bread and Earth Balance buttery spread.

Jalfrezi - The Medium-Hot Curry Sauce Everyone's Asking For By Name

Quote from the label:

"There are certain phrases most Americans don't normally hear around the dinner table. No one says, for instance, "Could you pass the fenugreek." And rarely does one hear, "This is delicious, Mom, but it needs just a touch more turmeric." That's why we love Jalfrezi. Roughly translated, it means "stir-fry." And the aforementioned spices help give it an exotic medium-hot kick. Oh, one more thing about those spices: In our simmer sauces, they're all organically grown and painstakingly selected, just as you'd expect from any Seeds of Change® product. Which is important, because you never know when your spouse is going to say, 'Honey, could you pass the cardamom shaker?'"