{RECIPE} peanut butter ice box PIE! {with a secret ingredient}

seriously, you guys ; one of the TASTIEST desserts i have ever made! 

tasty, and easy, and pretty healthy...

the folks at nasoya reached out to me recently & sent me a few coupons for some free tofu.

now, i am not a huge fan of eating tofu. i never have been. i dont like it hot or cold or marinated.

BUT, i love the health benefits of tofu! i love the added protein & that nasoya is GMO-free and organic!

so, when they contacted me, i thought 'there has got to be a way to use tofu in a dessert.' because, hello, if you need to know anything about me, its that i love a good dessert!

if you head to their website, you will find a bunch of great recipes. i used this one & this one to make a few smoothies.

but my favorite recipe from their site? 

the peanut butter ice box pie!

their recipe is here ; i made a few modifications

what you need : 

*1 package of Nasoya Silken tofu

*3/4 cup peanut butter

*1/2 cup honey {i *always* use raw, local honey! if you want something vegan, use maple syrup or agave instead}

*1 tsp vanilla

*1 9-inch pie shell {you can bake yours, if you would like ; i did not}

how to do it : 

1) in a blender, mix all ingredients together {not the pie shell ;)} until smooth. pour mixture into pie shell. place in freezer for 6+ hours {i put mine in at noon and took it out for dessert at 9pm}

you can garnish with chocolate, if you want! i took a few mini-bars from equal exchange and shredded them on top!

2) before serving, let it thaw for 10 minutes

seriously, this pie is so good! 

its creamy, satisfying and tastes great!

you could also use a brownie sheet & cut these into small squares ; they would make really great single-serve snacks!

tofu + peanut butter + honey ; easy & filling!

*thanks to the folks at nasoya for providing me with tofu ; all opinions & photos are my own*

{VEGAN RECIPE} chocolate peanut butter with ninja kitchen

happy tuesday!

last week, the amazing people at ninja kitchen sent me their super-awesome blender to play around with!

i am loving it!! daphne has actually eaten the lids from two of our blenders AND ate the food processor ; so having it arrive at the doorstep was prefect timing! 

we have been using it everyday! i have made pasta sauce, lots of smoothies & yesterday, i made two types of nut butter.

i will be sharing quite a few recipes over the next couple of weeks {not cuz i have to, but because this blender is crazy awesome!} i actually made juice this morning! 

its so easy to use & cleans up really well.

my first ninja kitchen recipe : 

chocolate peanut butter!

{last weekend, i went apple picking and came back with 30 pounds of apples! one of my favorite ways to eat them is to cut them up & dip them in chocolate or regular pb}

instead of paying $6 per container ; i thought i would make my own!

what you need : 

**NOTE** this recipe is one of those 'add // subtract what you need to' recipes ; so adjust depending on how you like YOUR butters**

*16 oz peanuts {i used organic from the bulk section of the coop}

{if you want a smaller batch ; just use less}

*2+ tbsp coconut oil {again, adjust for creaminess // taste}{you can use olive oil instead}

*couple pinches of salt

*3-5+ tbsp of cocoa powder {i use equal exchange ; its fair trade & they are a great company}

how to do it : 

1) using the ninja blender, food processor or any other high-powered blender ; add your peanuts and mix // pulse until you have a butter-y consistency {should be a little paste-like}

2) add in your oil, salt & cocoa powder

3) if using the ninja, i had my setting on 1 & 2 ; continue blending and taste testing until you have reached your desired taste. if your butter tastes too bitter, add in some honey, maple syrup or agave to sweeten it up! 

*disclaimer : ninja sent me this blender ; free of charge ; but all recipes & opinions are my own*

tell us : do you have a blender // food processor?
what do you LOVE making?

{VEGAN RECIPE} peanut sprinkled fall balls

october = fall balls!!

these past couple of weeks, i have been working from home & love to have a 'snack-y' treat in the afternoon.

i really love salty & sweet together ; so i gathered up some cocoa powder, peanuts & sprinkles and made myself a tasty 'power ball' treat for the afternoons!

tasty peanut sprinkle fall balls 

{the recipe is adapted from here}

{makes about 25 balls}

what you need : 

*2/3 cup peanuts {i purchase organic, unsalted peanuts from the bulk bins}{you can use other nuts, as well}

*1/3 cup cocoa powder {equal exchange is my favorite brand; AND they are fair trade}

{total sidebar : the cocoa industry is nasty business! if you eat 'big name' chocolate brands, more than likely, you are supporting child slavery off the ivory coast. i suggest you do your chocolate research!}

*1 cup dates ; pitted & chopped

*1 tablespoon vanilla extract

*2-3 tablespoons of raw honey {using honey? go local!}{you can also use agave or maple syrup}

*sprinkles {optional}{but really, sprinkles are so much fun!}

how to do it : 

1) pulverize the nuts & cocoa powder in a blender or food processor until you have tiny crumbs! {if you mix too much, youll have peanut butter!}

2) add the dates & vanilla ; mix again. add your honey // syrup, one tbsp at a time, mixing after each addition.

3) your dough is ready when it 'balls' up and travels around the mixer. from the original recipe : 

Dough that resembles the consistency of nut butter is too runny and loose and dry ingredients must be added to help it solidify. Add a tablespoon or two more cocoa powder or cashews, as necessary, to dry out the dough. Dough that's too pebbly, dry, or sandy will benefit from anther couple dates or tablespoon of agave, as necessary, to moisten it.

4) you can either cover your dough & place in the fridge for a few hours to harden OR if the consistency is right, you can start to form your balls. {i did not place my dough in the fridge}. when ready to roll {get it?}, take a tablespoon-sized chunk and roll into a ball. if you are using sprinkles, pour them in a small bowl & dredge each ball through.

5) once i was finished with my balls, i placed them in the freezer for a few hours, taste-tested & then kept them in the fridge.

these are super easy & great for pre- and post- workouts. also great for fall hiking, apple picking and leaf-jumping!

happy snacking!!

{CSA recipe} quinoa-stuffed collard wraps

happy wednesday! 

about an awesome hump-day recipe?!

we have a TON of collard greens from our CSA box & i just wasnt sure what to do with all of them.

so, when in doubt ; throw some quinoa in a pot & use a wrap ;)

quinoa- stuff collard greens

inspired by this recipe // makes 8 wraps 

what you need : 

*4 collard greens leaves

*1 cup quinoa {precooked}

*2/3 cup hummus {any flavor}

*1/4 cup onion ; finely chopped

*1/2 cucumber ; chopped into chunks

*garlic salt ; to taste

how to do it : 

1) 10 min before you are ready ; soak your collards in a bowl of water with a dash of vinegar. soaking will help them become more 'roll-able' and less likely to rip

2) while your collards are soaking, prepare your quinoa according to the package

3) collards soaked? dry them off & cut off the stem

4) lay your collards flat & spread with a layer of hummus. add your quinoa, veggies & seasonings.

5) time to roll! pull in the sides & wrap top to bottom. cut in half

enjoy!!

these turned out really good! they are hearty, full of vitamins & delish! 

do you use collard greens? id love to hear your recipe suggestions! 

{vegan meal of the week} zucchini lasagna

hey everybody! 

today, i have a great recipe to share. not only is it super colorful, but its also pretty good for you!

and bonus : if you belong to a CSA or frequent the farmesr market, you have most of what you need.

blake created this delish recpie last week & we have already eaten it three different times!

zucchini lasagna

makes 8x13' cake pan // enough for a good meal + lots of leftovers

what you need : 

*8 lasagna noodles

*3 large zucchini ; cut into quarters 

*1 onion ; chopped

*1 can of stewed tomatoes [you can always create your own tomato mixture if you have a bounty from your garden]

*1 1/2 tbsp oil

*1 cup breadcrumbs [you can make your own out of day-old crusty bread or purchase a bag]

*1/4 cup grated parmesan cheese [dairy or vegan]

*garlic salt

*lemon pepper

*garlic powder

*2 eggs [or vegan egg replacer ; we buy ours at the coop, or make a flax egg]

how to do it : 

1) in a medium pan, bring water to boil & add lasagna noodles [follow directions on the package] // cook noodles for 8 min, then drain. place noodles in bottom of greased 8x13 pan

2) mix zucchini, onions & tomato in large bowl. add eggs [or your vegan substitute], oil & season to taste with spices.

3) pour mixture over lasagna noodles & top with breadcrumbs

4) bake at 450* 30-35 minutes

soooo good! 

awesome smoothie recipe // berry + sorrel smoothie

hi everybody! 

when i was blogging on a regular basis, i always enjoyed creating new recipes and sharing them. [feel free to check out the recipe box tab!] in the past few months [more?], i havent had a lot of time to focus on new recipes.

blake & i are CSA members ; this is actually my 4th year as a member [all with different farms] & an abundance of food is just what i need to start creating new recipes again.

do you know sorrel? it kinda looks like a 'more wrinkle-y' spinach and its delish. its got this really strong, original flavor ; almost like a lemon-y kiwi. i was eating a few leaves straight out of the bag! you can read more about sorrel here.

blake and i [mostly blake] put this green smoothie recipe together.

sorrel & berry power smoothie

serves 2 // 

what you need :

*1 cup sorrel leaves [chopped up into small pieces]

*1 cup spinach leaves [also, chopped up into small pieces]

*1 cup strawberries, frozen

*1/2 banana, frozen

*1 1/2 cup almond milk, plain or vanilla

*1/3 cup shredded coconut

*2 tbsp honey, LOCAL! 

how to do it : 

1) add everything into a blender & blend

*note : i add the milk, than the fruits & add in the greens in last!

this smoothie is delish!

i highly recommend seeking out some sorrel at your local co-op or farmers market this summer!  

how to make almond milk

thursday!
we have a friend from portland flying in today ; i am super excited!
i love being able to share this awesome city with folks.
[plus, the snow is melting and we are inching towards 50*!!]

i make a lot of smoothies. every morning, i make one. and a couple times a week [when im working both jobs], i will make one for supper, as well.
i use almond milk, add in fruits, protein powder, chia & flax seeds and sometimes, peanut butter.
we go through almost 4 GALLONS of almond milk a week! [seriously]

organic almond milk is around $4 at whole foods [1/2 gallon] and NON-organic almond milk is about $3 at trader joes.
i found that i can make a GALLON of non-organic almond milk for $4 or organic for $7.50.
not bad. and it only took me about 30 minutes make.

what you need :
*almonds [either purchase a 16 oz bag or shop in bulk][organic are better ; but also more expensive]
[bonus : if you buy bulk, you have NO waste at all!!]
*a blender
*measuring cups [i used 1 cup & a 4-cup glass pyrex container]
*a gallon container [or a few glass quart jars]
*a sieve [i used a small one & a larger one]
*a spoon // fork for 'mashing'
*4 cups of filtered water [1 cup of water for each cup of almonds you are using]
*vanilla ; to taste [optional]

how to do it :
1) soak 1 cup [4 cups if you want a gallon] of almonds, covered in a bowl of water for 6-24 hours.

2) drain your almonds. add 1 cup of almonds and 4 cups of water in the blender. blend for two minutes.

3) take a large sieve [or a strainer with TINY holes] & strain into a large container [i used my 4-cup pyrex measuring cup]. there will be a thick 'almond-paste' in the sieve. push it with the spoon to squeeze all the milk through.
*note : we kept the 'almond-paste'. blake added some honey & brown sugar. spread on toast or croissants & its delish!!*

4) take your small sieve [or the same one] & strain it a second time. this time, a 'foamy-paste' will settle in your sieve, just rinse it out. [we didnt keep it]
thats it!!

pour it in a gallon jug or quart jars. milk should last a week. [ours is always gone within 3 days, so i cant personally vouch for longer than that]

my first batch was good, but my smoothie tasted a bit bland [we buy vanilla almond milk at the store] ; so on my second batch, i added a bit of vanilla AFTER i had strained everything.

what do you think?
made almond milk before? any tips?
this was easy, affordable & there is such a rad feeling that comes along with making something yourself.

my trip to red wing pottery & my baking essentials

hi everybody!
ive been blogging ;) fun, right?! it feels good to have more time & the inspiration to share photos, recipes, products & life-happenings.
i think this is an easy thing to burn-out on or to run out of 'blog-able' topics ; so it feels good to be back.

now that i am only working two jobs [woo hoo!] ; i have had a bit more free time. a couple weeks ago, i had a day off, so blake, daphne & i took a tiny minnesota day trip.
we ended up in wabasha & red wing ; a little less than two hours away. both towns are full of charm, shops & fun things to do.

one of our set destinations? red wing pottery. they are a third generation minnesota business [yay!] & they make beautiful pottery. lots of adults that grew up in minnesota have some childhood memory of red wing pottery. my dad had TONS of gallon crocks he use to keep wine in when i was little.

the shop is open 7 days a week & its HUGE. there are potters in the back. and the floor is full of thousands of pieces. everything from popcorn bowls [next on my list] to pencil holders to tea kettles. all made locally. in a small town. employing folks. [i love it]

i decided that 2013 would be my year to test out 40 loaves [baking 40 loaves of bread in one year]. i have been looking for the perfect bread pan [preferably vintage pyrex], but hadnt found it.

done. found. beautiful, right? your dough rises inside & then it goes straight in the oven.

my other purchase? this rolling pin.
i used it to make a few batches of my vegan thin mints. the cookies are delish & the rolling pin is awesome.

cool, right?
at the end of last year, blake & i made the commitment that we would shop for everything we need as locally as possible. we havent been 100% successful [my new heart rate monitor was made in china] ; but we are doing our best.
purchasing items from shops like this make the products that much sweeter.
we are supporting minnesota. small towns. a local business. when people make money, they can support their families. when people have money, they are able to spend more money in their town. it all makes sense. its so simple.

do you have a 'hidden local gem' in your town?

40 loaves : apple cinnamon coffee cake : week 5

happy wednesday, everybody!

i am day behind on my 40 loaves ; but you didnt notice, right?

i got tons of great comments // emails on my post yesterday. i posted 10 awesome links // posts // products ; go see!

i am now 1/6 of the way done with this project ;) 

so far, almost everything has been a 'sweet bread' ; someday soon, i will start making english muffins & 'real bread'. but today? today, i have another [delish!] sweet bread!

todays bread : apple cinnamon coffee cake

recipe used : this one from joy the baker

what i did different : i always use egg replacer, vegan butter, turbinado sugar & whole wheat flour to keep things vegan [eggs, butter, sugar] // a bit healthier [whole wheat flour]

the last step said to sprinkle sugar on top of the bread before baking ; i didnt do this. 

would i make this again? : YES! this is a good 'brunch' bread. the recipe makes two loaves, so its enough to keep one for yourself & use the other as a bake sale bread or as a gift to a neighbor // new parent // family member.

have you baked anything lately?

one of the advantages [?] of having super cold, dark winters is the sweet smell of baking bread in a warm kitchen!

how in the world do you cut up a pomegranate?! : and an awesome smoothie recipe

happy monday, everybody!

have a good weekend? 

i had the ENTIRE weekend off [high-five for that!] ; it was pure magic.

i cleaned, baked [two loaves of bread], was on the KISS CAM at the timberwolves game, went to the gym & the hot yoga studio AND we went snowshoeing on saturday. sigh.

do you love pomegranate?!

i do! we almost always have one in the house. [once they are cut up, i love keeping them in the freezer & then eating them by the handful OR placing them in a glass of water]

sometimes poms get a bad wrap because they are SUCH A PAIN to peel!

pain, no more! let me help you ;)

how to successfully cut up a pomegranate [without staining your favorite shirt] in a few easy steps : 

step 1) fill a medium/large mixing bowl halfway with water

step 2) put your [whole] pom in the water & then cut in half with a knife.

 

im telling you, the pom juice is a huge pain to get off of walls, clothes and dog fur [seriously] ; so do it underwater.

keep 'halving' your pieces until you have 5-7 pieces. pom seeds hide throughout the fruit, so be sure to dig around so you dont miss any.

step 3) once you have all the seeds out [you can bring your pieces above the surface, just dont pinch//puncture the seeds] ; start to skim the top for the skin [that just goes in the compost/garbage]

step 4) dump out the water & rinse again with cold water ; picking out the 'dud seeds' & skin as you go

step 5) enjoy. freeze. put on salads. eat by the handful. share with your partner. make the smoothie below.

crunchy pomegranate banana smoothie

*i like BIG smoothies ; i drink mine throughout the day. if you want something smaller//lighter, dont add as much milk*

what you need : 

*2 cups almond milk

*1/2 banana

*1/2 cup pomegranate seeds

*1 cup berries [i use a mix]

*1 tbsp of peanut butter [i use pb2 ; which is a powder ; i love it!]

*1 scoop of vega protein powder [skip this if you arent using protein powder]

*1 tbsp chia seeds

*1 tbsp flax seeds

how to do it : 

1) mix everything together & blend. 

this smoothie was SO good. the seeds make it a bit crunchy, but this is such a power-packed breakfast.

 fun! do you drink smoothies?

and what is your favorite thing to do with a pomegranate?!