Chocolate Peanut Butter Fudge Ice Cream Pie

My sister Emily and I used to have a pretty good system down for splitting slices of Dairy Queen ice cream cake: she'd eat both of our frosted vanilla ice cream layers, and I'd get the fudge-topped chocolate ice cream layers.  Fellow chocolate-lovers can surely understand why that arrangement worked for me.   

This ice cream pie recipe takes things to the next level, swapping out vanilla for peanut butter.  It starts with a chocolate graham cracker crust. Then, chocolate peanut butter ice cream filling is topped with chocolate peanut butter fudge and garnished with chopped peanuts.

Ice cream pie

Recipe:
Chocolate Peanut Butter Fudge Ice Cream Pie

Crust:

• 2.5 cups vegan graham cracker crumbs (I crushed graham crackers in the food processor)
• 1 teaspoon honey (or agave)
• 2 tablespoons cocoa powder
• 1/2 cup shortening, softened

Peanut Butter Fudge Topping:

• 1/4 cup agave
• 1/4 cup honey (or more agave)
• 1/2 cup creamy peanut butter
• 1/4 cup plain organic soymilk
• 5 ounces Ghirardelli semi-sweet chocolate chips

Filling:

• 1 heaping tablespoon arrowroot powder
• 3/4 cup plain organic soymilk
• 2 tablespoon cocoa powder
• 5 ounces Ghirardelli semi-sweet chocolate chips
• 1/4 cup creamy peanut butter
• 12 ounces vanilla flavored, coconut milk-based, vegan yogurt
• 3 pints So Delicious Chocolate Peanut Butter Swirl Coconut Milk Dairy-Free Frozen Dessert, softened

Garnish:

• 1/2 cup roasted peanuts, chopped

First, make the crust.  Mix together the graham cracker crumbs, honey, cocoa powder, and shortening in a medium bowl until well-combined.  Pour the mixture into a 10-inch springform pan and press onto the bottom and most of the way up the sides of the pan.  Set aside.

Then, make the peanut butter fudge topping. Pour the agave and honey into a small, heavy-bottomed saucepan and cook over medium heat, stirring frequently, for about 5-7 minutes.  The mixture should bubble and get a bit darker in color.  Remove from heat and add the peanut butter, soymilk, and chocolate chips.  Stir until the chocolate has melted and the mixture is smooth.  Set aside and allow to cool.

Next, make the ice cream filling. In a medium saucepan, heat the arrowroot powder and soymilk on medium-low heat, whisking frequently, until simmering.  Remove from heat, and whisk in the cocoa powder, chocolate chips, and peanut butter until well combined.  Then stir in the yogurt.  Transfer this mixture to a large bowl, and add in the ice cream.  Use an electric mixer to beat the mixture until all ingredients are combined and the mixture appears light and fluffy. 

Now, assemble the pie.  Pour the filling into the crust, cover with plastic wrap, and freeze the pie for one hour.  After an hour, remove the pie from the freezer, remove the plastic wrap, and spread on the peanut butter fudge topping.  Top with chopped peanuts.

Allow the pie to chill in the freezer for another 8 hours (overnight) to set completely.

Remove the pie from the freezer at least 15 minutes before serving.  Run a knife around the inside of the spring form pan to loosen the pie, and then release the spring form ring from the bottom of the pan.  Cut the pie using a knife that has been run under hot water, and serve. 

Comments:

Taste:           

YUM.  This ice cream pie is a chocolate peanut butter lover's dream, even though the peanut butter flavor is somewhat subtle.  The rich, gooey, peanut buttery fudge topping is the star of the pie, in my opinion.  I also enjoyed the variety of textures throughout the pie: the crumbly crust, smooth ice cream filling, and crunchy peanut garnish complement each other well.  The only thing I'd change is the crust -- it was a bit too crumbly, but I think softening the shortening before using it (as I wrote in the recipe above) will help fix that.

Accessibility:         

This is an expensive dish to make.  Unfortunately, vegan ice cream is not yet fully mainstream; so, it's both difficult to find (we went to Whole Foods) and quite expensive.  We also had to get vegan yogurt at Whole Foods.

 Ease of Preparation:        

Each individual step in this recipe isn't too difficult, but it does take a long time to make (freezing overnight will do that to you).  At least you can lick the spoons/bowls used for preparation immediately!

Non-vegan friendliness:            

I haven't had an ice cream cake in years, so it's hard to compare this version to the "real thing." Simon says that it doesn't taste quite like ice cream, but it's still very good. 

Raw Brownies

It's no secret that I haven't been blogging much (at all) recently.  But, a couple nights ago I made something that inspired me to get my act together and write about it: raw brownies!

I've never gone out of my way to make a raw dish before.  To me, cooking/baking is half of the fun of eating, after all.  But, after I brought in a batch of my Fudgy Brownies to work several weeks ago (they received rave reviews, I'm happy to say), one of my coworkers passed along one of her favorite brownie recipes from My New Roots.  I thought I'd give it a try, and I'm glad I did!

Fruits, nuts, and chocolate -- in brownie form.

The beauty of this recipe is its simplicity.  As you can see below, it calls for just five ingredients.  I slightly altered the ingredients list from the original version by swapping out almonds for hazelnuts, so here's my version.

Recipe:
Raw brownies

• 2 cups walnuts
• 1 cup cocoa powder (I used a blend of Dutch cocoa and black cocoa)
• 1/4 teaspoon sea salt
• 2.5 cups Medjool dates, pitted
• 1 cup chopped hazelnuts

First, line a baking dish with parchment paper or lightly grease the pan (any size dish will do -- a larger dish will yield thinner brownies, and vice versa).

Then, place the walnuts in a food processor and blend until they are finely ground. Add the cocoa and salt, and pulse until combined.

Next, while the food processor is running, add the dates one at a time through the feed tube.  Blend until combined.  The mixture is ready when it looks crumbly, yet holds together when pressed between your fingers (if it's too crumbly and won't hold together, add more dates).

Finally, using a spoon or your hands, mix together the chocolate mixture and the hazelnuts in a large bowl.  Press the mixture into the bottom of the prepared baking dish.  

Store in the refrigerator or freezer until ready to serve. Yields 1 pan of brownies. 

Comments:

Taste:           

These brownies have the rich, chocolatey flavor we all look for in a good brownie, while having something else to offer: a subtle, fruity sweetness. The dates provide for a fudgy, moist texture, and the nuts add a nice crunch to each bite.  Also, I want to point out that people who are unfamiliar with dates shouldn't shy away from this recipe!  I can't remember the last time I ate a date, but I do know that I enjoyed these brownies.

Accessibility:               

Between the nuts and the Medjool dates, these brownies aren't cheap.  However, my coworker who's made these brownies a few times emphasized to me the importance of using high-quality dates. Luckily, I was able to find Medjool dates at the store.

 Ease of Preparation:        

As long as you have a food processor or blender, these brownies are a piece of cake to make.  There's nothing better than whipping up a batch of brownies and being able to eat some right away.

Non-vegan friendliness:             

The only reason I give these a low carrot rating is because they couldn't really pass for typical, baked brownies.  For example, Simon commented that the brownies' texture reminded him of the inside of a fig newton, and as a result, he wasn't as enthusiastic about them. So, I wouldn't serve them as a replacement for baked brownies -- instead, I'd serve them in all of their raw, vegan goodness.  I bet any raw or vegan food skeptic would be shocked to learn that these rich brownies are both dairy- and heat-free!

Sweet and Nutty Massaged Kale Salad with Quinoa

I was first introduced to massaged kale at dinner last Christmas Eve.  "Massaged" kale?  I know, I was skeptical, too.  After all, I had only known kale as a slightly bitter green that needed to be steamed or sautéed until tender -- not a raw lettuce substitute that needs to be "relaxed" before eating.   

At this point, I've tried raw, massaged kale twice in my life, and it was great both times.  Massaged kale is my 2012 Christmas miracle. 

Kale, post-massage, post-dressing.

A quick note, before I move on to the recipe: I used lacinato kale rather than curly kale for this salad. Why did I do this?  Because the grocery store was out of curly kale.  Apparently, though, this was a serendipitous occurrence.  According to Wikipedia, lacinato kale (AKA Tuscan kale, Tuscan cabbage, Dinosaur kale, among other names) has a sweeter, more delicate taste than curly kale.  So, I'd give it a shot if you can find it!

Curly kale on the left, lacinato kale on the right (Source: Life is Fare)

Recipe:
Sweet and Nutty Massaged Kale Salad with Quinoa

• 1/2 cup dry quinoa
•  1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons lime juice
• 1/2 teaspoon minced garlic
• 3 tablespoons honey (or agave nectar)
• 5 cups kale, chopped into bite-sized pieces
• 1/2 cup walnuts, toasted
• 1/4 cup dried cranberries
• 1 apple, diced
• salt and pepper to taste

First, prepare the quinoa according to package instructions. Let cool while you prepare the rest of the salad components.

Next, prepare the vinaigrette. Whisk together the olive oil, vinegar, lime juice, garlic, and honey in a small bowl. 

Then, place the kale in a large bowl and pour the vinaigrette over the leaves.  Massage the kale with your hands for about five minutes, or until the kale has reduced significantly in size and feels tender. 

Add in the quinoa, walnuts, cranberries, apples, salt, and pepper to the bowl.  Toss and serve.

Yields 4 dinner-sized servings. 


Comments:

Taste:           

This salad has a great blend of sweetness, nuttiness, and earthiness.  Massaged kale becomes quite tender and soft, so the apples and walnuts add a nice crunch.  Next time I make this, I might add a bit of mustard to the dressing -- I think that would complement the flavor of the kale nicely.

Accessibility:              

I have occasional trouble finding kale at the nearby grocery store (perhaps it's because we go shopping on Sunday evenings!).  That said, Whole Foods is sure to have it.  Additionally, quinoa and walnuts can be two pricey ingredients.

 Ease of Preparation:        

The only reason I didn't give this a four-carrot rating in this category is the time it takes to cook the quinoa (about 15 minutes).  Otherwise, it's an incredibly quick and easy (not to mention fun) recipe.

Non-vegan friendliness:             

This is a hearty, protein- and calcium-packed salad that can stand on its own as a main dish.  Or, serve it alongside a pasta dish for a complete Tuscan experience.

Avocado Pesto and Tomato Pasta

In case today's 71-degree weather wasn't unseasonable enough for you, here's a summery dish that will bring a little warmth and brightness to your day.  This recipe for Avocado Pesto and Tomato pasta comes (slightly altered) from Chef Chloe.

A fresh-tasting, creamy pasta dish.

Given that tomatoes come at a high price during the winter, you might try making this dish with jarred, sun-dried tomatoes instead of raw, store-bought tomatoes.

Recipe:
Avocado Pesto and Tomato Pasta

• 1 pound whole wheat linguine
• 1 package frozen broccoli
• 1 small bunch (approximately .75 ounces) fresh basil
• 1/2 cup pine nuts
• 2 avocados, pitted and peeled
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1/2 cup olive oil
• salt and pepper, to taste
• halved cherry tomatoes or sliced sun-dried tomatoes, for garnish

First, bring a large pot of water to boil and begin preparing the linguine according to the package directions. When approximately five minutes of cooking time remain, add the broccoli to the pot.  Once the broccoli and pasta are tender, drain and set aside.

Meanwhile, prepare the avocado pesto.  Combine the basil, pine nuts, avocados, lemon juice, garlic, oil, and salt and pepper in a food processor, and process until smooth. 

Toss the prepared pasta with the pesto, top with tomatoes, and serve warm.

Yields 6 servings. 

Comments:

Taste:           

This is not your average, basil-heavy pesto dish.  Although basil does make an appearance in the recipe, its flavor is subtle.  Instead, the avocados and tomatoes take center stage, giving the dish a creamy, mild, fresh taste.  While this is one of the most naturally creamy pasta dishes I've enjoyed as a vegan, it is worth noting that the creaminess faded a bit once we reheated the dish as leftovers.  Next time I make this, I might try adding some crushed red pepper flakes to spice things up.

Accessibility:            

Unfortunately, this is a pretty pricey pasta dish.  The pine nuts and tomatoes--either cherry or sun-dried--are particularly costly.  To bring down the price, you could try using a different nut, such as walnuts (still expensive, but perhaps less so).

 Ease of Preparation:        

This is a quick and easy dish, as long as you have a food processor.  If you don't have a food processor or blender, try chopping up the ingredients and using a potato masher or spoon to combine.

Non-vegan friendliness:            

This rich pasta dish isn't missing anything.  Even though traditional pesto recipes often include Parmesan cheese, the avocado more than makes up for the lack of cheese. 

Pumpkin Baked Ziti

Just in time for Halloween (assuming it's not cancelled or rescheduled due to Hurricane Sandy!), here is an extra-hearty, pumpkin-filled recipe.  I have fond memories of making various pumpkin-themed dishes with my family over the years--curried pumpkin soup served right in the pumpkin, for one--so here's one to add to that list.  Enjoy!     

Warm and creamy baked ziti with a sage crumb topping.

Recipe:     
Pumpkin Baked Ziti

• 1 pound ziti or penne pasta
• 3 tablespoons + 2 tablespoons olive oil, divided
• 2 onions, sliced very thinly
• 1/2 cup cashews
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1 pound firm tofu, pressed and crumbled
• 1.5 teaspoons dried basil
• 1.5 teaspoons salt
• 1/4 cup vegan butter
• 2.5 cups bread crumbs
• 1/3 cup walnut pieces, blended in a food processor to create coarse crumbs
• 1.5 teaspoons ground sage
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• salt and pepper, to taste
• 1 - 15 ounce can pumpkin purée (not pumpkin pie mix)
• 1 tablespoon brown sugar
• 1/4 teaspoon nutmeg
• a few shakes of black pepper and cayenne pepper, to taste
• 1/4 cup low-sodium vegetable broth

First, preheat the oven to 375 degrees Fahrenheit.  Lightly grease a 9x13 inch baking pan and set aside.  Prepare the pasta according to the package directions and set aside.   

Meanwhile, begin caramelizing the onions.  Heat 3 tablespoons olive oil a large skillet over medium heat and then add the onions.  Allow the onions to cook, stirring occasionally, until they become very brown and caramelized; they will reduce down, too.  This will take some time (at least 25 minutes, most likely), so be patient.  Once they are ready, set aside.

While the onions are caramelizing, prepare the tofu-cashew ricotta.  Blend together the remaining 2 tablespoons olive oil, cashews, lemon juice, and garlic in a food processor. Add the tofu and blend until the mixture is thick and well combined.  Then mix in the basil and salt. Transfer to a large bowl and set aside.

Next, make the sage bread crumb topping.  Melt the butter in a large skillet or saucepan over medium heat.  Then stir in the bread crumbs, walnuts, sage, oregano, and paprika, and season with salt and pepper.  Stir until the mixture is lightly coated, and then remove from the heat.  Set aside. 

Now it's time to assemble the pasta mixture.  Mix the pumpkin, brown sugar, nutmeg, peppers, and vegetable broth into the tofu-cashew ricotta.  Then add in the cooked pasta and caramelized onions and stir until the pasta is coated.  Pour the mixture into the prepared baking pan and smooth the surface with a rubber spatula or spoon.  Then sprinkle the bread crumbs over top.  

Bake for about 28 minutes or until the breadcrumbs look golden brown.  Allow the pasta to sit for several minutes before serving. 

Yields about 8 servings.

Comments:
Taste:            

This pasta dish is incredibly rich (almost heavy) and smooth, thanks in no small part to the great tofu-cashew ricotta.  Far from overpowering, the pumpkin flavor is actually quite mild.  Simon and Rachel both enjoyed the subtle pumpkin flavor and we all appreciated the creaminess that it added to the dish.  The caramelized onions may have been my favorite part: they add a nice sweetness to each bite.  Unfortunately, we all agreed that there were too many bread crumbs, so I might cut them down a bit next time. 

Accessibility:         

This recipe has an extensive list of ingredients!  If you don't have some of the ingredients (especially in the bread crumbs), you can always consider leaving them out.  

Aside from the cashews, everything is pretty inexpensive.  (Why are nuts so expensive?  It must have something to do with the difficulty in shelling them.)  We didn't have trouble finding the ingredients. 

 Ease of Preparation:          

This recipe isn't too difficult to pull off, but it does take some time and attention.  I wrote the recipe to involve a fair amount of multitasking to save time, but it still took at least an hour to make. 

Non-vegan friendliness:         

Anyone who enjoys a creamy, rich pasta bake would enjoy this seasonal dish.  It's amazing how similar the tofu-cashew ricotta is to non-vegan ricotta.    

Meaty Chili

We've made the same chili recipe several times over the past year and a half; so, when Simon's dad passed along a new one, we were happy to give it a try.  The recipe from Cook's Illustrated was called "BEST VEGETARIAN CHILI," so it had to be good--almost as good as this.

Don't forget to garnish with cilantro, like I did!

I made a few changes to the original recipe, reflected below.

Recipe:     
Meaty Chili

• 1/2 cup walnuts, toasted
• 1 - 28 ounce can petite diced tomatoes, drained (but save the juice in a bowl)
• 3 tablespoons tomato paste
• 1 jalapeno, seeded and coarsely chopped
• 6 cloves garlic, minced
• 3 tablespoons low-sodium soy sauce
• 8 ounces canned green chiles, drained
• 8 ounces mushrooms, stems removed and coarsely chopped
• 4 teaspoons oregano
• 1/4 cup canola oil
• 2 pounds onions, finely diced
• 1.25 teaspoons salt
• 1 tablespoon cumin
• 4 - 15 ounce cans kidney beans, drained and rinsed
• 2 cups water (plus more as needed)
• 2/3 cup bulgur 
• 1/4 cup chopped fresh cilantro

First, process three separate batches of ingredients.  There's no need to clean out the food processor between each batch--it's all going in the same pot in the end! 

• Process the walnuts for about 30 seconds or until a coarse powder forms.  Remove from food processor and set aside.  
• Then, process the drained tomatoes, tomato paste, jalapeno, garlic, and soy sauce until the tomatoes are finely chopped, about 45 seconds.  Pour the mixture into a bowl and set aside.
• Finally, blend the chiles, mushrooms, and oregano until finely ground.  Pour the mixture into a bowl and set aside. 

Next, heat the oil in a large soup pot over medium-high heat.  Add the onions and salt and cook, stirring occasionally, for 8 minutes or until onions begin to brown.  Lower the heat to medium, add the mushroom mixture and cumin, and cook for another minute.  Then add the beans, water, bulgur, walnuts, tomato mixture, and reserved tomato juice.  Cover the pot, bring to a boil, and cook, stirring occasionally, for 30-45 minutes until the chili is thick and flavorful.  If you need to add more water during this time, feel free to do so.*

 

Once the chili is cooked, garnish with cilantro and serve hot.

Yields 6-8 servings.

Comments:
Taste:           

This chili has a truly meaty taste--not in the sense that it tastes like meat, but rather that it has a full, deep flavor and a substantive texture.  The mushrooms, walnuts, and other ground up ingredients really come together to create a nice, thick chili base, and the beans add a bit of textural variety.  Even Simon--the carrot-rating deflator that he is--thought this recipe deserves four carrots.  If I were to improve the recipe, I'd add another jalapeno to the mix because the chili wasn't very spicy. 

Accessibility:        

There are a bunch of ingredients in this recipe, but we were able to find them all at our usual grocery store.  We had the most trouble finding bulgur, and for some reason the box of bulgur we did find had soy bits in it, too; but, it ended up working out fine. 

 Ease of Preparation:          

Thanks to our food processor, there's not a whole lot of chopping involved in this recipe.  It does take a while to cook. 

Non-vegan friendliness:         

This recipe yields a really tasty dish that would satisfy any appetite.  Plus, chili is pretty customizable: Simon and Rachel topped theirs with cheese and sour cream.    

* Note: we used too much water when we made the chili (I didn't properly account for the fact that the beans were already cooked), so I ended up bailing water out of the pot.  The recipe above reflects the amount of water that I left in the pot, but feel free to adjust as you see fit. 

Butterscotch Blondie Bars with Peanut-Pretzel Caramel

Butterscotch Blondie Bars with Peanut-Pretzel Caramel: sounds delicious, right??  Not the way I made them, unfortunately.

Looks can be deceiving!

I tried out this recipe from Epicurious with the intent of serving the bars at Rachel's birthday party, but things did not go according to plan.  I substituted a combination of unsweetened apple sauce and egg-replacer powder for the eggs, and I used coconut cream (the thick layer that rises to the top of a can of coconut milk) in place of heavy cream.

Even though the bars had a solid consistency and looked great, they didn't taste great.  The blondie bottoms were neither very sweet nor very flavorful (yet they were probably the best part of the bar).  Meanwhile, the caramel tasted slightly burnt.  Caramel is difficult to make, so I may have cooked it for too long or made some other mistake.  But, many Epicurious recipe reviewers also had trouble, so the recipe might need some tweaking, too.  I'm not going to write out the recipe here, but feel free to view the original.

In the end, I whipped up a batch of fudgy brownies instead of serving these blondie bars at the party.  If you do make these bars and you're successful, please let me know how you do it!  I believe they have the potential to be incredible.

Chinese Edamame Salad

A couple weeks ago, by complete coincidence, I ended up sitting next to my friend on the Northeast Regional Amtrak train toward New York.  Small world!  We had a good conversation with plenty of time to talk about work, life, and food.  She promised to pass along her go-to recipe for Chinese chicken salad (originally made by her aunt) so that I could veganize it.  Well, she did, and I did; so, here we are.

Recipe:     
Chinese Edamame Salad

Dressing

• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
  

Salad

• 2 heads romaine lettuce, chopped
• 1 package frozen edamame, prepared according to package instructions
• 1/4 cup sesame seeds, toasted
• 1/4 cup slivered almonds, toasted
• 1/2 cup chopped green onions
• Crispy wonton skins or crispy chow mein noodles for garnish
• Mandarin oranges, optional, for garnish

First, prepare the salad dressing by whisking together all of the dressing ingredients in a small bowl.  Set aside.

Next, prepare the salad.  Toss together the prepared salad ingredients in a large bowl using salad tongs.

Top individual portions with dressing and serve.

Comments:
Taste:         

This salad was good but not great.The dressing was flavorful--I'm a big fan of rice vinegar--and the different components added varying types of crunch.  Unfortunately, the dressing was a little too salty.  I'll plan to leave the salt out of the dressing next time.  

 Accessibility:      

I couldn't find wonton skins at our usual grocery store, so we bought crispy chow mein noodles instead.  Several ingredients in this salad are on the expensive side; however, we were happy to find larger, less expensive quantities of pre-toasted(!) sesame seeds in the international aisle, as opposed to the more expensive, smaller quantities in the spice aisle. 

 Ease of Preparation:        

Once the salad components are chopped/steamed/toasted, this recipe is as simple as it gets.

Non-vegan friendliness:        

This salad was tasty, but it wasn't quite satisfying as an entrée.  Next time, I'll serve this as a starter course paired with something light yet more substantial for the main dish.

Magic Bars

In my experience, there are a few non-vegan foods that just can't be replicated.  Cheese is one of them, and I tend to steer clear of eating vegan "cheese" if I can.  Sweetened condensed milk is another one...or so I thought.  This sweet baking ingredient is one of the key components of magic bars--a dessert I hadn't eaten since becoming vegan. 

Enter Chef Cloe's Beach Cookies recipe, passed along to me by my coworker.  These beach cookies (magic bars, layer bars) do justice to the bars I remember, even without sweetened condensed milk.  Victory!

Slightly blurry; wholly delicious.

Recipe:     
Magic Bars

• 1/2 cup vegan butter, melted
• 2 cups graham cracker crumbs (I bought vegan graham crackers and used a food processor to create crumbs)
• 1 cup coconut milk, mixed well before measuring
• 1/4 cup real maple syrup
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 2 tablespoons cornstarch
• 1.5 cups sweetened shredded coconut
• 1 - 12 ounce package vegan chocolate chips
• 1/2 cup chopped walnuts (ideally toasted)

First, preheat the oven to 350 degrees Fahrenheit.  Get out a 13x9" nonstick baking pan.

Next, pour the melted butter into the bottom of the pan, making sure the bottom is completely covered.  Sprinkle the graham cracker crumbs into the pan to create an even layer, and then use your hands to press down the crumbs to create the crust. 

Whisk together the coconut milk, maple syrup, vanilla, salt, and cornstarch in a small bowl.  Carefully drizzle the mixture as evenly as possible over the graham cracker crust.  Sprinkle the coconut across the pan as the next layer, followed by layers of chocolate chips and walnuts.  Finally, use your hand to lightly press the walnut/chocolate chip layer a bit into the rest of the bars. 

Bake for about 25 minutes, or until the edges appear lightly browned. IMPORTANT: Let the bars cool and then refrigerate for a few hours before eating.  Really, these bars are much better when they're cold! 

Yields 1 pan magic bars.

Comments:
Taste:         

These bars really hit the spot as a sweet summertime treat.  They're chocolatey and nutty without being heavy or too rich, and the coconut flavor is nice and light.  The crunchy, perfectly sweet ingredients contribute to a very satisfying bite.  Thank you, Chef Cloe.

Accessibility:      

This recipe is a bit on the expensive side, as walnuts and maple syrup certainly aren't cheap.  But, everything should be very easy to find, and it will be worth it once you do.

 Ease of Preparation:        

These bars are quite easy to make.  Lots of sprinkling and layering, which is hard to mess up.  If you don't have a food processor or some other way of crushing graham crackers into crumbs, you can always buy pre-made graham cracker crumbs. 

Non-vegan friendliness:       

While I must admit that it's been many years since I've had non-vegan magic bars, I am confident that these taste just as good.  Rachel noted that nothing seems "off" about the bars.  In fact, coconut milk works quite well given the inclusion of coconut flakes, anyway.  I'm sure we'll be making these again sometime soon. 

Baked Macaroni and Cheese

Last week we decided to try out a new recipe for vegan macaroni and cheese.  I've tried several such recipes as a vegan, but none of them has been quite right.  Many vegan mac and cheese recipes incorporate nutritional yeast, a powdery substance with a nutty, cheesy flavor; however, in addition to the creamy, cheesy flavor it brings to a dish, nutritional yeast also has an aftertaste that can mar the overall tastiness. 

With that in mind, I decided to make use of the rich nuttiness of cashews in this version of Baked Macaroni and Cheese. 

Don't you love that crusty baked top?

Spoiler alert: it turns out that nuts and vegetables can combine into a pretty delicious pasta sauce, but they certainly don't become cheese. 

Recipe:     
Baked Macaroni and Cheese

• 8 ounces whole wheat macaroni
• 4 slices of old bread, torn into large pieces
• 2 tablespoons + 1/3 cup vegan butter
• 2 tablespoons shallots, peeled and diced
• 1 cup potatoes, peeled and cubed
• 1/4 cup carrots, chopped
• 1/3 cup onion, diced
• 1 cup water
• 1/4 cup unsalted cashews
• 2 teaspoons salt
• 1/4 teaspoon minced garlic
• 1/4 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon paprika

First, prepare the macaroni in salted water, according to package instructions.  Drain and set aside.

Next, place the bread and 2 tablespoons butter in a food processor and process until you have fine breadcrumbs.  Set aside.

At this point, preheat the oven to 350 degrees Fahrenheit.  Then, bring the shallots, potatoes, carrots, onion, and water to a boil in a medium saucepan.  Cook for 15 minutes or until very soft.  Meanwhile, process the cashews, salt, garlic, 1/3 cup butter, mustard, lemon juice, pepper, and cayenne in a food processor or blender.  Once the vegetables are cooked, add them along with the cooking water to the blender and mix until smooth.  

Mix together the pasta and "cheese" sauce in a large casserole dish or glass baking pan.  Sprinkle the breadcrumbs over the top and dust with paprika.  Bake uncovered for 30 minutes or until the top is golden brown.  Serve hot.

Serves 6.

Comments:

Taste:        

We all enjoyed this pasta dish--and it was incredible to see vegetables and nuts come together into such a delicious sauce--but, when it comes down to it, this macaroni and cheese just isn't very cheesy.  The flavor was nutty and smooth, but neither creamy nor gooey.  As Rachel put it, "It's [not] the cheesiest!"  Still, as I said, it was a tasty dish.  My favorite part was probably the crispy, crunchy texture of the baked topping...and the fact that it didn't set me back over 1,000 calories.

Accessibility:     

This recipe uses many ingredients to make up for one (cheese), but nothing is too hard to find.  Buying cashews might seem a little expensive when you only need 1/4 cup, but you can always snack on the extras later.  Yum.

 Ease of Preparation:        

This recipe takes a while to make between the boiling and baking, but it's all pretty simple (as long as you have a blender or food processor). 

Non-vegan friendliness:       

Yummy pasta dish?  Yes.  Macaroni and cheese?  No.