Vegan Peanut Nutter Butter Crispie Bars

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Despite being MIA the past few weeks, I have no doubt been cooking and eating up a storm. I recently visited one of my favorite cities, Madison, WI, where I enjoyed testing out new eateries such as The Spot, Alchemy, and Marigold Cafe. All were pretty good, but the latter two were especially great.

Last night I whipped up a batch of these awesome bars. Yet, I must warn you, these are far from healthy and are quite addicting. With that in mind, these are great for gatherings and are a total hit with non-veg folk. It is reminiscent of a scotcheroo or special-k bar. Definitely worth trying!

Ingredients
– 1 package (16oz) Nutter Butter cookies
– 4 1/2 c puffed brown rice/rice crispies
– 1 c corn/brown rice syrup
– 1 stick butter (Earth Balance)
– 1 c lightly packed brown sugar
– 1/2 c unsalted peanut butter
– 1 tsp vanilla

1. In a food processor, chop the cookies into a crumble
2. Add Nutter Butter cookie crumble with the puffed rice and set aside
3. In a small pan, melt the butter and then add the corn syrup and brown sugar. Bring to a boil. Remove from heat, add peanut butter and vanilla
4. Once all of the sauce ingredients have blended together, add to the cookie/rice mixture
5. Transfer into a greased 9×14 pan and chill in the freezer. After the bars set you can add the optional topping
6. Topping: Melt 1/2 bag of chocolate chips on the stove. Spread on top of the bars. Let cool and harden before cutting

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Siete de Mayo!

So, first of all, my detox too a detour. Apologies to those who were following. A three day detox is a noble one though! It definitely helped realign my focus and drive to maintain a healthy diet and lifestyle. So that’s a plus.

Secondly, I totally missed out on Cinco de Mayo. I usually like posting fun, festive foods, and here it is, just a few days late. I made a version of Vegan Richa’s pulled butternut squash tacos. Below is my spin on the recipe. I will definitely make these again. They turned out awesome.

Ingredients

– 1-2lbs butternut squash, shredded
– oil
– garlic powder
– salt
– packet of organic Southwest Taco mix
– 1/4 c bbq sauce
– 1/4 c Drew’s Smoked Tomato Sauce

1. Sauté squash in a little oil, garlic powder and salt
2. Mix taco seasoning, bbq sauce and Drew’s Smoked Tomato sauce in a separate bowl. Use about 1/4 c of the spiced paste and add it to the skilled
3. If necessary, add 2-3 Tbls water
4. Simmer until squash is tender
5. Serve on corn tortillas with your favorite taco fixings!

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Raw Cleanse: Day 3

Day 3 has also been tough, however, I have been busy with interviews and running around, so I haven’t had much time to notice. I mixed things up this morning by making a banana smoothie (1 frozen banana, ground flax, peanut butter and coconut water).

For lunch, I had these awesome ‘Better Than Walking Tacos’

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The recipe is very simple. Pulse together 1 c raw walnuts, 1 c mushroom of choice (I used shiitake), 1 Tbls bragg’s aminos, and spices of your choosing. I used chili, cumin and cayenne. Once your mixture is crumbled, spoon into mini-peppers. Top with cilantro and dip in whipped avo or fresh salsa!

Dinner will be these wonderful zucchini lasagna creations

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Prior to making these, I encourage that you invest in a mandolin. This piece of equipment will help you uniformly slice the zukes. As you can see, I do not have said equipment and my knife skills are shoddy, but improving, slowly.

I decided to peel the second batch of ‘lasagna’ layers, totally up to you. The skin brings nice color and obviously has added nutrients.

Here is what you need for the filling…

Cashew Cheese
– 2/3 c raw cashews
– 3 Tbls nutritional yeast
– 1/2 lemon, juiced
– 1 clove of garlic
– salt to taste
– water

1. Puree ingredients in a processor until you reach a desired consistency

Sun-Dried Tomato and Broccoli Pesto
– 1/2 head broccoli
– 4 slices of oil-packed sun-dried tomato
– 1 tsp oil from jar
– 1 tsp Italian seasoning
– 1/2 c shiitake mushrooms (optional)
– salt to taste

1. Pulse until everything is combined

Alternate layers with cheese/pesto spreads. Feel free to add other veggies in along the way. Enjoy!