Tag: vegetarian

CHOCOLATE COCONUT FUDGE WITH MIXED NUTS AND POMEGRANATES

chocolate fudge4

chocolate fudge5

Holiday baking, although exciting and will fill your home with amazing aromas, can be very time consuming and stressful. Every year, my home bakes anything and everything from cookies, to cakes, to pies, and anything in between. Where I work, we receive anything from cookies to cakes, and any sweets from our appreciative clients. So what was I to make for my friends and loved ones that was not part of something they already ate. The answer was simple and in front of me. I made this delicious fudge that is filled with nuts and the most juiciest pomegranate seeds that burst with every bite. The best part of this treat is that it is vegan!!! Try yours today. This dessert will definitely leave an impression with your coworkers and friends.

Prep Time: 15 Minutes

Cool Time: 15 Minutes

Wait Time: 3 hours to overnight in refrigerator

Ingredients:

4 4oz packs of unsweetened or semisweet chocolate baking bars, chopped or broken into chunks

Seeds from 1 Pomegranate

12 oz of coconut milk or coconut cream

2 ½ cups of sugar

2 cups of mixed nuts, chopped into small pieces

3 capfuls of vanilla extract

Instructions:

  • In a small or medium sized saucepan, fill it with 1 to 2 inches of water. Place a glass bowl over it to make a bain-marie. Make sure the base of the bowl does not touch the water, if it does, pour some water out so that it is not touching. Heat over a medium flame
  • Add the chocolate chunks and, using a silicone spatula, swirl the chocolate as it melts
  • Once the chocolate has melted, slowly add the coconut milk/cream and carefully mix using the silicone spatula
  • Add the nuts, the pomegranate, and the vanilla and again slowly and carefully mix
  • Line a metal baking tray with parchment paper
  • Pour the chocolate mixture onto the tray and, using the spatula, flatten out and form a long block about 1-1.5 inches thick

chocolate fudge2

  • Put in fridge and cool
  • Once it has cooled and solidified, cut it and serve

chocolate fudge3

  • Enjoy!

 

QUINOA BLACK BEAN BURGER

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Quinoa Burger 3 (2)

Quinoa Burger 2 (2)

As the weather gets warmer, people begin to enjoy more outdoor activities whether going to the beach, playing sports, or cooking and grilling. A staple at many barbecues is a good old, meaty hamburger. But what if you are tired of eating the same old frozen hamburgers, or simply don’t eat meat at all? This recipe for quinoa black bean burgers will not make you miss meat burgers. The patties are filling, tasty, and packed with vitamins and nutrients and do not leave you feeling greasy and lethargic like traditional burgers do. Try this recipe today guaranteed to be a hit at your next BBQ!

Prep Time: 15 minutes

Cook Time 25 Minutes

Ingredients

1 cup of quinoa

2 cups water

1 can of black beans, drained and rinsed

1 cup of frozen corn

1 red pepper, diced

¼ cup chopped parsley

3 teaspoons chili paste

3 ripe avocados

2 eggs

¼ cup chopped scallions

3 cloves garlic, minced

1 large zucchini, diced

1 small yellow squash, diced

1 cup of mushrooms, sliced

Juice of half a lime

Salt

Black pepper

Red pepper flakes

Adobo seasoning

Kaiser rolls

Fresh mozzarella, sliced

Instructions

For the avocado spread

  • In a bowl add the avocados, lime juice, salt and pepper, and mash together

For the burgers

  • In a medium sized saucepan, add the quinoa, water, a dash of salt and pepper. Cover the pan and simmer over a medium-low heat until the water has been absorbed, about 15 minutes. Let the quinoa cool and fluff with a fork letting cool
  • In a food processor, add the beans, corn, parsley, chili paste, half of the red pepper, dash of salt and pepper. Blend for about 5 seconds so the ingredients are only mashed, you don’t want to puree them
  • Transfer the quinoa to a large bowl and add the black bean mixture and the eggs. Using your hands combine until nicely and evenly mixed. Form into burger shape
  • In a frying pan, add 1 tablespoon of olive oil. Add the burgers and cook over a medium-low heat until heated through, cooking each side evenly, about 5 minutes each side. Sprinkle a little salt and pepper on each side as it’s cooking
  • While the burgers are cooking, prep the veggie hash

For the veggie hash

  • Drizzle one tablespoon of olive oil in a frying pan
  • Add the zucchini, squash, mushrooms, garlic, and remainder of the red pepper. Sprinkle some salt, pepper, adobo, and crushed red pepper flakes. Cook over a high heat until softened

 

  • Toast the kaiser rolls and then spread the avocado on either bread slice
  • Add your burger and top with lettuce, tomato, and the fresh mozzarella
  • Plated the veggies hash
  • Enjoy!