Vegan Fudge Pops

In this recipe, the Catherine of Food Snob make a vegan chocolate pudding and froze it into pops. Since she says they are the "best fudge pops ever" I knew I had to try them. They are amazing, rich, creamy, smooth and chocolaty....try these!

Chocolate Pudding

1 (12.3 ounce) package silken tofu, drained
1 cup semi-sweet chocolate chips, melted
1 tbsp. vanilla
1/2 cup maple syrup

Blend tofu until very smooth, blend in remaining ingredients. Pour into Bathroom Cups and place Popsicle
Sticks into each one. Freeze for at least 6 hours.

My silken tofu package......don't you think it is pretty? You won't use the whole package of this type, the measurement is for the Mori-Nu "Juice Box" aseptic package. However, it was cheaper to get this bigger package and I can save the leftover tofu for smoothies.

Banana Pancakes

I always end up with really ripe bananas and even though I know that I can freeze them for later use, I hate doing that. Why? Because I forget about them and they get freezer-burnt, even though I have good intentions of making smoothies, ice cream pops or banana bread with them, so they still end up getting tossed. I was looking through Isabelle's Blog and I came across this recipe for banana pancakes and I had a "Eureka!" moment. These look fluffy and delicious.....Chris loves banana pancakes and I am sure getting tired of the egg sandwich we have almost every morning.

Who ate the banana? It wasn't me, and it certainly couldn't be Christopher as he knows I was saving them for pancakes......As I sat down and asked him about the banana he was eating he said it was the ripe ones and he thought that I would make fun of him for eating one of the unripened bananas and even said he hoped it didn't have "brown" inside. I smiled in disbelief and told him that he knew I was saving those for pancakes...."Ooops", said Christopher. XD.........

Anyways, these banana pancakes were delicious and half the recipe made just enough for us. 

Pumpkin Spice Granola

When I found this recipe , I knew I had to make it. Spicy Pumpkin Granola is one of my favorite cereals and I have not had it in so long and besides, I love pumpkin anything. I was not sure that it would work out for me because my previous attempts to make Pumpkin Granola at home ended in failure, but then I am a much better cook now. I made this recipe last night and added in some Craisins that I happened to have in the house. It is very easy to make and I highly recommend it. I love the fact that this granola has no added fat (like oil or butter) in the actual recipe. I don't think that it needs any nuts but feel free to add them if you make it. I had mine with some vanilla yogurt this morning and it was delicious. Crunchy, slightly sweet and just sweet enough at the same time, and heart healthy. I didn't place it on parchment paper and it didn't stick. I know that you are all envying my Hello Kitty bowl =^ ^= If you have no Pumpkin Pie Spice, make your own

Pumpkin Pie Spice

Ingredients:

* 1/2 teaspoon ground cinnamon
* 1/4 teaspoons ground ginger
* 1/8 teaspoon ground nutmeg
* 1/8 teaspoon ground allspice

Preparation:

Combine all ingredients. If you make extra, store in an airtight container.

Roasted Vegetable Night

I love, love, love to make these....Crispy Potatoes with Rosemary, Roasted Brussels Sprouts and Sweet Maple Glazed Carrots and Onions...Simple comfort food on a cold winter night to warm me up. I recently discovered that I didn't hate Brussels Sprouts as much as I once thought, they are almost "nutty" tasting made this way and we always have Brussels Sprouts in the freezer. I think that I was scared away by these tiny cabbages because my mom used to just boil them up and expect me to eat them and they are disgusting like that.  I used to think they were  little stinky cabbages of doom.This is probably what I looked like :

Surprisingly I loved "fried cabbage". Go figure. I guess that is the southern coming out in me. I guess I have a more adult palette now because instead of eating the roasted potatoes with Ketchup, I like to eat my roasted potatoes with Sriracha..

LOL. I call it Asian Ketchup ;)


Roasted Carrots and Onions with Maple Syrup

1/2 medium-large onion cut into slivers
1/2 pound-1 pound carrots, peeled and cut into very small chunks
2-3 tbsp. maple syrup
1/2-1 tsp. onion powder or to taste
salt and pepper to taste
1/4-1/2 tsp. garlic powder (or to taste)
1/2-1 tsp. Dijon Mustard
1/2-1 tbsp. olive oil

Preheat oven to 400 degrees F.
Toss all ingredients to coat, cook in a square baking dish.
Bake about 30-45 minutes or until tender and onions are starting to char, stirring frequently.

Roasted Rosemary Potatoes

2-4 large potatoes (I use Russet, but use your faves) scrubbed and chopped in large chunks
rosemary (dried) to taste
salt and pepper to taste
2-3 tbsp. olive oil
Toss all ingredients on a  large baking sheet to coat with your hands. Cook at 400-425 degrees F, for about 30-45 minutes. Flip once to brown on both sides.

Roasted Brussels Sprouts

1 frozen package (individually frozen) Brussels Sprouts (12-16 ounces) or 1 pound fresh cleaned
1-2 tbsp. olive oil
salt and pepper
Toss all ingredients to coat, and cook at 400 degrees F until outside leaves are slightly charred (about 30-45 minutes). I usually cook mine in a square metal baking dish. Fresh is definitely better.

Maple Wheat Rolls

Made these for the family, we are having a get together tomorrow evening, here is the recipe, but I make mine with 1/4 maple syrup and I used olive oil instead of canola and I cook them at 350 degrees F. Don't put them in a small pan, roll up and place on a greased cookie sheet or pizza pan with plenty of room to rise. They are not completely whole wheat, but they are the softest, best bread I have ever tasted and I always make these for special occasions.

Maple Wheat Rolls

1 1/2 cups warm water
3 Tbsp. maple syrup
1 pkg. dry yeast
1/4 cup canola oil
1 1/2 cups whole wheat flour
1 tsp. salt
2 1/2 cups white flour
Oil for brushing
• Combine the water and maple syrup in a large bowl. Add the yeast and stir to dissolve. Cover with a towel and let sit until bubbly.
• Add the canola oil, whole wheat flour, and salt, mixing well. Knead on a well-floured surface and gradually incorporate the white flour. The dough will be slightly sticky.
• Cover with a bowl until doubled in size, about 30 to 60 minutes. Roll into 12 to 16 biscuits. Place on an oiled pan and brush the tops with oil. Let rise.
• Bake at 400°F for 20 to 25 minutes, until golden brown.

Maple Nut Cookies (Vegan)

When I saw a recipe for Maple Nut Cookies on cat tea corner's website I had to try it! I cut it in half and ended up with 8 cookies. These are pretty good, kinda like a pecan sandy or other shortbread type cookie. I made mine with walnuts, but I think that they would be best with pecans to make them more like pecan sandies, and I used Grade A maple syrup because that is what I had but I will look for some grade B before making these again for more maple taste. Sorry no pics but I will be making them again for a Christmas gift package so I will have pics up by then!