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No Bake Chocolate Peanut Butter Oatmeal Bars
These no-bake bars are easy and oh-so-good! But be warned, they are pretty irresistible and hard to have lying around. I swore off of sugar and desserts a few months ago, but these bars broke me down! Am I complaining – no, not really, however, I now make them when I know I’ll have company.
No Bake Chocolate Peanut Butter Oatmeal Bars
Yields 2 dozen
9 oz. of vegan chocolate wafers or cookies (about 40 wafers or whatever equals 2 cups), finely ground
1 -1/2 cups rolled oats
1-1/4 cups confectioner sugar
1/4 teaspoon salt
5 oz. (1 stick plus 2 Tablespoons) of Earth Balance or Butter cut into small pieces.
1 -3/4 cups peanut butter, chunky or smooth
12 oz. of semisweet chocolate, melted
2 ounces chocolate
1 tablespoon coconut milk
3 Tablespoons peanut butter
Spray a 9 x 13 baking dish or pan. Line the pan with parchment baking paper, pressing the paper into the pan so that it conforms, leaving two inches of parchment on the sides.
Combine together the wafers or cookies, rolled oats, sugar and salt in a large bowl
Melt the butter in a medium sauce pan. Add the peanut butter stirring with a rubber spatula until melted and well combined. Stir into the cookie oat mixture.
Pour into the baking dish and press to make an even layer. Refrigerate for 30 minutes.
To melt the chocolate: Create a double boiler by using a small pot filled ¾ with water. Place a bowl that will completely cover the opening and sits securely on top. Place the chocolate in the bowl, turn the heat to medium low. When the chocolate starts to melt, whisk with a rubber spatula turning the heat to low until completely melted.
Remove baking dish from refrigerator. Pour the chocolate over the chilled bars and evenly spread out. Refrigerate until firm, about 15 minutes.
Rinse out the double-boiler bowl to use for the topping: Add the chocolate and coconut milk to the bowl and melt. Drizzle over the bars in a zig zag pattern.
Rinse the bowl again, and melt the peanut butter then drizzle over bars. Chill bars for 15 minutes.
Lift the bars out of the pan with the parchment and slice.
Option: Lightly sprinkle with powdered sugar or Vegan Powdered Sugar (recipe below)
Note: To make vegan powdered sugar, blend 1 cup of vegan sugar with 1 teaspoon of arrowroot until very blended. You will have to remove and shake the container a few times. When done, leave the lid on for a few minutes until the sugar settles.
Baked Hummus with Pepper and Onion Topping
This is a delicious twist on the classic hummus recipe. Baking it changes the texture, adds a rich deep flavor making it fluffy yet creamy. If you fresh-cook your chickpeas it’s even better! Serve with warm pita bread sliced into wedges. And the citrus salad is the perfect accompaniment – click on the title for the recipe: Orange, Fennel and Black Olive Salad.
Ingredients Preheat oven to 400 degrees
2 cloves of garlic, smashed
1/4 cup water (use cooking water if fresh cooked)
1 Tablespoon olive oil
2 cups chickpeas, fresh cooked or canned
1 1/2 teaspoons salt
2 Tablespoons tahini (more if you want a stronger tahini flavor)
6 Tablespoons of fresh squeezed lemon juice
1/4 teaspoon cumin
1/4 teaspoon smoked paprika (optional)
1/4 teaspoon cayenne pepper (optional)
Olive or canola oil spray
2 Tablespoons olive oil
In a food processor, add the garlic, water, and olive oil. Process until well combined.
If you are using canned chickpeas, rinse well in a colander. Pour the beans into the food processor and blend for a few minutes.
Add the rest of the ingredients and puree until very creamy. Taste for seasoning.
Spray a small baking dish or a cast iron skillet with a lid, fill scoop in the hummus and spread until even.
Pour the olive oil over the hummus, cover and bake for about 25 minutes.
PEPPER & ONION TOPPING
2 teaspoons olive oil
1 small red onion, diced small
1 clove garlic, minced
1 small bell pepper, sliced into thin strips
1/4 teaspoon salt
1/2 cup cilantro or parsley, rinsed and chopped fine
While the hummus is baking, prepare the topping.
On a medium high heat, warm the oil in a small saute pan.
Add the onions and garlic and cook until translucent.
Stir in the peppers and mix well. Lower the heat and continue cooking until they are soft and a bit caramelized.
When done, remove the lid from the hummus and sprinkle with the peppers, onions and parsley.
This will make about 2 1/4 cups.
Note: There are many options as to what you use for the topping. In the summer, I roast fresh diced tomatoes until blackened. Other good things: toasted sesame seeds or pistachios, black or green olives, chopped marinated artichokes. You get the idea!
Refreshing Orange, Fennel and Black Olive Salad and How to Supreme an Orange
Did you know that citrus is actually in season in the winter and not as much in the summer? Since we can’t grow oranges here on the east coast, citrus is never local. However, we should still enjoy this delicious treat. I love this salad – the combination of bitter olives, sweet oranges and anise-flavored fennel offset with the mild astringent bite of the red onions create a fabulous taste that is welcomed in the winter when we need to something refreshing.
Orange, Fennel and Black Olive Salad
Serves about 4
3 Navel oranges, peeled clean removing the white pith
1 fennel bulb, sliced thin
1 red onion, sliced thin
½ cup pitted kalamata olives, halved (you can add more if you like)
Supreming or Cutting the oranges:
First you want to remove the peel. Slice a piece off of the top (you will want to cut far enough so that the orange is exposed) and bottom.
Set the orange on a stable surface. With a sharp paring knife, slice around the orange to remove the peel and as much of the white pith that you can.
From here, you could either cut the oranges into sections, or you could cut them into rounds. If you choose to cut them into sections, there is a technique to this.
Over a bowl to catch the juices, cut into a section of the orange and you will see a membrane on each side of the orange slice. Carefully cut the slice away from the membrane. Continue to do this all the way around the orange. In the end you will have nice slices and be left with a bunch of membranes. This technique is called supreming. Save this.
Add the orange to another bowl as we want to keep the juice separate from the slices.
Onion, Olives & Fennel:
Fennel: Slice the top off from the bulb and set aside. Peel away the tough outer layers of the fennel. Cut into thin slices and add to the bowl of the oranges.
Toss in the red onion and the black olives.
Orange juice from the oranges and the membranes
2 Tablespoons red wine vinegar
1/2 teaspoon salt
¼ teaspoon black pepper
¼ cup olive oil
1 teaspoon finely chopped fresh rosemary
1 teaspoon maple syrup
Directions & Plating the Dish:
In the bowl with the orange juice from slicing the oranges, firmly squeeze the orange membranes to get as much juice as you can.
Whisk in the red wine vinegar, the salt, pepper and olive oil, rosemary and maple syrup.
Toss with the oranges.
Sometimes I add some baby arugula, radicchio or spinach or any other salad greens you like.
There’s nothing as special as a good friend, except perhaps a good friend with a good bottle of wine . . .
Always strive to create temptation – a glimpse of the pleasure to come – SeductionMeals.com . . .
Seduction is always more singular and sublime than sex and it commands the higher price – Jean Baudrillard . . .
Age and glasses of wine should never be counted . . .
He was a bold man that first ate an oyster – Jonathan Swift . . .
A gentleman seduces his lady’s mind before he even touches her body . . .
First we eat. Then we do everything else – M.F.K Fisher . . .
Life is not measured by the number of breaths we take, but by the moments that take our breath away . . .
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Chef Pam Brown has been teaching about the health benefits of a plant based diet since 1967. Drawing from global cuisines for her inspiration, she has created recipes that will alter the perception of a vegan diet. Pam has been a guest teacher at the Culinary Institute of America and has made various TV and radio appearances. Former creator and owner of the successful Garden Cafe on the Green located in Woodstock New York, she now devotes her time to recipe development, cooking classes and meal preparation for clients, friends and family. She continues to share her passion and knowledge about the positive effects of a plant based diet and how it can help us individually as well the planet. Follow Pam on Facebook: Good Planet Kitchen
Did you know that citrus is actually in season in the winter and not as much in the summer? Since we can’t grow oranges here on the east coast, citrus is never local. However, we should still enjoy
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