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Valentines Day Snickers (6 Ingredient Recipe)

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Love it or hate it, Valentine’s day is a great day to eat chocolate and that’s what we’re going to be doing with these cute little heart-shaped snickers bar!

INGREDIENTS

Caramel Layer:

• 2 packed cup pitted Medjool Dates

• 4 tbsp Peanut Butter

• 2 tsp Vanilla Extract

• 1/2 teaspoon Salt

Nougat Layer:

• 2 1/2 cup Oat Flour

• 1/2 cup Date Caramel, above

Other:

• 1/2 cup Dry Roasted Salted Peanuts 

• 10 to 20 oz Vegan Chocolate (one whole bag of Enjoy Life Foods) Also option for sugar free/monk fruit sweetened chocolate

INSTRUCTIONS

• Place the Dates in a large bowl and cover with hot water. Soak the Dates for 10 minutes. (Make sure pits are removed.)

• Drain any excess liquid off of the Medjool Dates (they should be relatively moist, but not dripping) and add them to a food processor or high speed blender with the remaining ingredients for the Caramel. Process until thick and smooth, scraping the sides of the device if necessary.

• Remove the Date “Caramel” from the food processor. Add the Oat Flour to the food processor (no need to rinse) with ¼ cup of the Date Caramel and process until well incorporated. This should form a slightly sticky “dough” that will hold together when you pinch it.

• Firmly and evenly press the Oat Flour Nougat into the heart shaped silicone ice tray using a spoon. Have a cup of hot water to the side for the spoon. This will help it not stick.

• Use a teaspoon or small spatula to spread the remaining Date Caramel evenly over the Nougat, then sprinkle the Peanut Pieces over the Caramel. Use your fingers to press the Peanuts into the Caramel layer, so they stick.

• Melt 1 bag of Chocolate using a glass measuring cup over boiling water. If you don’t have glass you can use a pan on low heat, stir constantly to prevent burning. Stir the mixture with a spatula until completely melted.

• Poor chocolate on top of your heart shaped caramel peanut layer. Make sure it’s smooth and even with all the rest. 

• Place this in the freezer for 60-90 minutes, until firm.

• Remove the frozen “filling” from the heart shaped ice trays. Return these to the freezer while you melt the rest of your chocolate for topping.

• Once the first coating of bars have cooled. Melt the other half of the chocolate. Flip the bars over. Dip or drizzle melted chocolate over the bottom half of the bars until fully covered. Have fun and get creative.

• Place the bars in the freezer for 5-10 minutes, to allow the Chocolate to harden.

• Serve and enjoy! Valentine Bars are best stored in the freezer where they will last for up to one month – just let the bars thaw for 5 or so minutes before enjoying.

Vegan Nachos w/ Cashew Cheese (Recipe)

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Ok so I am not a huge sports fan but everyone loves getting together (safely!) with friends and watching the big game. I thought this cashew cheese spin on a classic Superbowl snack would be the perfect way to introduce some plant-based eats to your shindig.

Ingredients

  • 2 cups raw cashews
  • 3 tablespoons lemon juice (from about 1 large lemon)
  • 4 cups water, divided, plus more as needed to thin
  • 1/2 cup nutritional yeast
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 2 teaspoons salt, or to taste
  • 1-2 teaspoons Sriracha, optional
  • 1/2 teaspoon turmeric, optional for color
  • 1 small red bell pepper, minced
  • 1 small sweet onion, minced
  • 1 tablespoon olive oil

Instructions

  • Soak the cashews: You can either do a quick soak, or soak the cashews for several hours or overnight. To quick soak, simply boil water in a tea kettle or on the stovetop, cover the cashews with the boiling water and set aside for 10 minutes. Drain.
  • Sauté your veggies: In a pan, sauté your minced veggies with a little olive oil until soft, the onions should be translucent.
  • Blend: In a high powered blender, add the cashews, lemon juice, 3 cups of the water, nutritional yeast, smoked paprika, garlic powder, onion powder, chili powder, and the salt. Add optional turmeric to make the cheese more yellow/orange.
  • Warm: In the same medium saucepan with your sautéd your veggies, add the cheese sauce from the blender. Using a whisk, warm over medium heat, whisking constantly, until it begins to bubble and thicken. Add the last cup of water, depending on how thick or thin you want the sauce to be.
  • Add more salt to taste, and Sriracha if using, depending on your spice preference. If the cheese sauce sits for a while, or you refrigerate the leftovers, it will thicken. Simply warm it again on the stove, adding water as needed to thin. Serve over or with tortilla chips, perfect for game day.

Vegan Snack Box (Recipe)

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This easy vegan snack box is perfect for casual gatherings or just as part of your weekly meal prep. Grea to have on hand anytime!

Ingredients

  • 12 mini bell peppers cut in half, seeds scooped out
  • 1/2 cup hummus
  • 1/2 pint blueberries washed and air dried
  • 2 cups strawberries washed and air dried
  • 2 cups quinoa black bean tortilla chips

Trail mix

  • 1/4 cup almonds
  • 1/4 cup vegan chocolate chunks
  • 2 tablespoons sunflower seeds
  • 2 tablespoons pumpkin seeds

Instructions

  1. Stuff the mini bell peppers with hummus.
  2. Mix together the trail mix.
  3. Divide all ingredients between four 3-compartment storage containers.
  4. Store in the fridge for up to 4 days. 

Vegan Raspberry Cheesecake (Recipe)

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This delicious and easy to make cheesecake is dairy-free and a serious treat.

Ingredients

For almond crust:

  • 1 1/2 cups coarsely ground almonds
  • zest of 1 lemon
  • 1/8 cup + 2 tbsp maple syrup or agave

For raspberry cashew cream:

  • 2 1/2 cups cashew nuts soaked in 3 cups of water for at least 2 hours, drained (keep the water!)
  • 3 cups raspberries
  • 1/2 cup maple syrup or other liquid sweetener of choice

Instructions

For almond crust:

  • Line the bottom of the cake pan/baking tray with greaseproof/baking paper.
  • In a bowl, combine all crust ingredients and mix them well until everything is evenly distributed. You can also add to high speed blender if you’d like to blend the lemon zest in.
  • Press the crust mixture into the cake pan/baking tray and compress it until you get an even layer.
  • Refrigerate for at least 1/2 hour.

For raspberry cashew cream:

  • In a food processor, blend the raspberries.
  • Pass the pureed raspberries through a sieve into a bowl to remove the seeds. 
  • In a food processor (no need to wash it in between!), blend the soaked and drained cashew nuts until completely smooth.
  • Add the raspberry puree and the maple syrup to the cashew cream, and blend until everything is well-combined.
  • If the mixture is too thick, add the water you soaked the cashew nuts in, 1 tbsp at a time. I’ve added 12 tbsp in total. The final consistency of the cheesecake filling should be like a thick cupcake batter.
  • Transfer the raspberry cashew cream onto the almond crust and smooth out the top.
  • Allow to set in a freezer overnight.

Serving:

  • Remove the cheesecake out of the cake pan/baking tray by lifting out the bottom. The cheesecake filling may stick to the sides of the cake pan/baking tray. If that happens, allow it to thaw slightly (about 5 – 10 minutes) and try to remove it again (warming it with your palms helps).
  • Cut a piece and add toppings of your choice such as fresh raspberries, vegan coconut whipped cream or crushed cashews.

NOMOO: West Hollywoods Newest All-American Eatery, With A Vegan Twist

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I know vegan food is supposed to be made of veggies and fruits, beans and rice. I know that what springs to mind when you imagine plant-based American food is not burgers, truffle fries and milk shakes. But NOMOO: new american burgers doesn’t care what you think vegan should be. They are just concerned with making it delicious!

Wets Hollywood’s newest vegan burger joint is located on Sunset Blvd, on an unassuming corner with classic signage. The neon sign is reminiscent of many classic American eateries from the 50s. Lots of red and yellow and blues going on. And when you enter, the menu is full of comfort-food. Double patty burgers, spicy fried chicken sandwiches, truffle fries and milkshakes.

I mean, this is about a vegan restaurant, right?

Disclaimer: Writers are sometimes compensated through in-kind trades of goods or services. NOMOO gifted us our entire meal so we could give you the juicy details.

As we eagerly awaited our food, I thought back to my sceptiscm of meat replacements just a year earlier, until I was introduced to something called The Lettuce Truck in Los Angeles and my mind was blown. So now I found myself looking forward to the incoming feast. What arrived at our table could only be described as just that. We got to try one of everything on the menu and had ordered both the regular and chicken burgers, the truffle creme fries and Blue Majik shakes, with just a hint of blue algea for health.

Amazing! Just look at the pictures if you don’t belive me.

More and more vegan locations are popping up everyday in Los Angeles so NOMOO: new american burgers will face some stiff competition but for now they are sitting at the top of our “vegan comfort food in LA” list.

Delicious Crispy Fried Tofu (Recipe)

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Tofu! A staple in any plant-based kitchen, tofu sometimes gets a bad rap. It can be tricky to come up with delicious tofu recipes so here’s a recipe to get you started.

Ingredients

12 oz pack of firm or extra firm tofu, cut into 1-inch cubes
3 tbsp Cornstarch
Salt and pepper to taste
3 tbsp Coconut oil
Sliced green onions for garnish
Sesame seeds for garnish

Instructions:

1. In a medium bowl, add salt and pepper to the cornstarch. Mix well and set aside.
2. Preheat large non-stick skillet on medium heat. Add the coconut oil.
3. Add the cubed tofu to the cornstarch mixture to coat.
4. Add the cornstarch coated tofu to the hot oil in a single layer. Cook until browned. About 2-3 minutes on each side.
5. Serve hot. Garnish with sliced green onions and sesame seeds.

I love to eat mine with white rice and kimchi with a drizzle of sriracha. YUM! 😋