Tag: fudge

  • Red Velvet Fudge

    Red Velvet Fudge

    Red Velvet Fudge

    This little indulgence is the perfect high-protein treat to share with someone special. Packed with protein and fibre, gluten free, and naturally coloured, this sweet treat may become your favourite all year long. This fudge also freezes wonderfully for times when the urge for a little something sweet hits.

    Red Velvet Fudge

    Print Recipe Pin Recipe
    Servings: 25 squares
    Ingredients Method

    Ingredients
      

    • 2 medium red beets trimmed
    • ½ cup almond butter or cashew butter
    • ½ cup unsweetened almond milk or alternative milk of your choice
    • 1 tablespoon vanilla extract
    • 1 ⅓ cups chocolate vegan protein powder
    • ⅔ cups finely ground oat flour
    • ¼ teaspoon finely ground Himalayan pink salt or fine sea salt
    • 2 ½ ounces dark chocolate chips melted

    Method
     

    1. Preheat oven to 400 F°.
    2. With fork, pierce each beet several times. Wrap each in parchment paper, making sure to fold over the edges to seal each beet. Place parchment-wrapped beets on rimmed baking tray or in small baking dish. Roast beets in preheated oven until easily pierced with a fork, about 50 to 60 minutes. Set aside until cool enough to handle, about 30 minutes. Carefully unwrap and, with spoon, scrape off and discard beet skins (they should come off very easily). Roughly chop skinned beets and place in food processor or blender; purée, scraping down sides of container with rubber spatula as needed, until very smooth.
    3. Transfer beet purée to bowl of stand mixer fitted with paddle attachment or a mixing bowl, if using an electric hand mixer. Add almond butter, almond milk, vanilla extract, protein powder, oat flour, and salt. Mix on low speed until everything is very well combined. Mixture should resemble thick cookie dough. Line 8 inch square baking pan with parchment paper. Firmly press mixture in one layer into prepared baking pan. Refrigerate fudge for at least 4 hours and up to overnight.
    4. Line a baking tray with parchment paper and place a wire cooling rack on top of parchment paper.
    5. Lift fudge out of pan with help of parchment paper and cut into 1 1/2 inch squares. Place squares of fudge on wire rack before drizzling with melted chocolate. Place baking tray with fudge in refrigerator for 10 minutes. Transfer red velvet fudge to a serving plate and enjoy.
    6. Any extra fudge may be stored in an airtight container in refrigerator for up to 1 week or freezer for up to 2 months. Let thaw slightly before enjoying.

    by Lawren Moneta

    Recipe Courtesy of Alive Magazine

  • Winter Holiday Heroes with Christine Waltermyer

    Winter Holiday Heroes with Christine Waltermyer

    WINTER HOLIDAY HEROES

    with Christine Waltermyer

    Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”

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    Immunity Soup

    Keto Refrigerator Fudge

    Pomegranate Sweet Potato Bruschetta

    Loaded Sweet Potatoes

    Immunity Soup

    Serves 2-3

    Ingredients

    2 tablespoons olive oil

    1 onion, diced (1 1/2 cups)

    Sea salt

    1 teaspoon fresh ginger root, peeled and minced

    2-3 cloves garlic, minced

    3/4 cup fresh maitake mushrooms, chopped

    2 stalks celery, chopped

    2 small carrots, chopped

    1-inch piece kombu, soaked in cold water to cover for 10 minutes

    4 sprigs fresh thyme (or 1/2 teaspoon dried thyme)

    2 bay leaves

    4 cups vegetable broth* (recipe below: astragalus, kombu, veg scraps)

    A pinch ground turmeric

    2 cups chopped kale

    1 13-oz. jar Jovial brand chickpeas, drained

    2-3 tablespoons light colored miso (such as South River Chickpea miso)

    Lotus Foods brown rice ramen noodles (2 cakes), cooked

    Method

    *If making vegetable broth from scratch, use the recipe below.

    1. Heat a soup pot over medium heat. Add the olive oil. Add the onion and a pinch of sea salt. Cook and stir for 5 minutes.

    2. Add the ginger and garlic. Cook and stir for another minute or two. Add the maitake mushrooms. Cook a few more minutes. Add the celery and carrot, and cook and stir for a few minutes.

    3. Add the kombu (whole or chopped), thyme, bay leaves, and the vegetable broth. Bring to a boil then lower heat to simmer on low, covered, for about 20 minutes. Add the turmeric, chopped kale, and chickpeas. Cook a few more minutes.

    4. Remove the bay leaves, thyme sprigs and kombu (if a whole piece). Place the miso in a small bowl and add a few tablespoons of water. Stir until diluted. Add this to the soup and stir. Add the cooked ramen noodles just before serving. Enjoy!

    *Immune-Boosting Vegetable Broth Recipe*

    1. In a large soup pot, place 4 cups leftover vegetable scraps (ends of carrots, ends of celery, cabbage hearts, kale stems, parsley stems, etc.) OR 2 whole carrots, 2 celery stalks, 1 handful parsley and 1 onion.

    2. Add 1-2 teaspoons dried astragalus root, 2 bay leaves and a 2-inch piece of kombu sea vegetable.

    3. Add 4 cups of water.

    4. Bring to a boil, then lower heat to cook on low for 1 hour. Strain and use.

    Keto Refrigerator Fudge

    Serves 8

    Ingredients

    1/2 cup carob powder OR cocoa powder OR cacao powder

    1/2 teaspoon Sweetleaf Sweet Drops liquid stevia – Vanilla Creme Flavor

    1/2 cup virgin coconut oil, softened

    1/2 cup sprouted almond butter

    1/8 teaspoon sea salt

    Topping:

    2 tablespoons coconut oil, softened

    2 tablespoons almond butter

    Flaked sea salt (optional)

    Method

    1. Using a whisk, fork or electric hand mixer, combine the carob powder, liquid stevia, 1/2 cup coconut oil, 1/2 cup almond butter, and 1/8 teaspoon sea salt. Mix until smooth.

    2. Spread the mixture evenly into a parchment paper-lined 8×4-inch loaf pan. In a small bowl, mix together the 2 tablespoons coconut oil with 2 tablespoons almond butter. You can add a drop or two of stevia sweetener if you life. Mix well, then drizzle onto the top of your fudge. Use a toothpick to swirl it around and make a marbled surface.

    3. Chill for 1 to 2 hours. Top with some flaked sea salt. Slice, serve and enjoy!

    Pomegranate Sweet Potato Bruschetta

    Serves 8

    Ingredients

    1 16oz bag Caulipower Frozen Sweet PotaTOASTS (frozen Sweet Potato slices)

    Sunflower seed “cheese” spread:

    1/2 cup sunflower seeds

    1/4 cup water

    1/4 cup chopped scallions

    1/2 teaspoon garlic powder

    1/2 teaspoon onion powder

    1/4 – 1/2 teaspoon sea salt

    1 tablespoon lemon juice

    1 tablespoon miso

    Garnish:

    D’Vash sweet potato nectar

    The seeds of 1 pomegranate

    1/2 cup chopped walnuts

    Fresh sprigs of thyme or rosemary

    Method

    1. Preheat oven to 350 degrees F. Spread the sweet potaTOASTS in an even layer on a parchment paper-lined baking sheet. Bake for 15 minutes. For more well done slices, brush with a little olive oil and bake 5 minutes longer.

    2. Meanwhile, make the sunflower seed “cheese” spread. Place the sunflower seeds, water, scallions, garlic powder, onion powder, sea salt, lemon juice and miso in a food processor. Process until a spreadable consistency, stopping to scrape down the sides a few times. The consistency does not need to be perfectly smooth.

    3. Remove the baked sweet potaTOASTS from the oven and let them cool to room temperature. Spread each one with a rounded tablespoon of the sunflower seed “cheese” spread. Top with some walnuts, pomegranate seeds, thyme sprigs and a drizzle of sweet potato nectar. Enjoy!

    Loaded Sweet Potatoes

    Serves 4

    Ingredients

    2 sweet potatoes or yams

    Olive oil

    One onion, diced

    8 ounces mushrooms, sliced

    2 cloves garlic, minced

    Sea salt and pepper

    White wine

    1/2 teaspoon dried thyme

    4 cups chopped kale

    2 teaspoons maple syrup

    1 teaspoon prepared mustard

    1 teaspoon Worcestershire sauce

    Squeeze of lemon juice or balsamic vinegar

    Sauce:

    1/4 cup sesame tahini

    2 tablespoons apple cider vinegar

    1 tablespoon maple syrup

    A few pinches sea salt

    3-5 tablespoons water

    Garnish:

    Fresh chives, chopped

    Method

    1. Preheat oven to 400 degrees F. Poke the sweet potatoes with a fork a few times. Place whole sweet potatoes or yams in a covered casserole or you can wrap the sweet potatoes individually with foil and place them on a baking sheet instead of a covered casserole. Place them in the oven and bake for 60 minutes, or until easily pierced with a fork. When finished remove from oven, keep covered and set aside.

    2. Meanwhile, prepare sautéed vegetable topping. In a skillet, warm 1 tablespoon of the olive oil over medium heat. Add the diced onion and a pinch of salt, cook and stir for five minutes.

    3. Add the mushrooms, garlic and thyme. If the onions are sticking to the pan, add a small splash of white wine. Cover and cook for five more minutes or until the mushrooms have softened. Add the kale and another splash of white wine. Cover and cook for five more minutes. Add remaining seasonings: maple syrup, mustard, lemon juice or balsamic vinegar, Worcestershire sauce and cook and stir for a few more minutes. Cook until the liquid has mostly evaporated.

    4. To make the sauce, combine all ingredients in a small bowl and whisk well together. The consistency should be something like ketchup.

    5. Slice the cooked sweet potatoes or yams in half lengthwise and evenly distribute the sautéed vegetables on top of each one. Drizzle with a couple tablespoons of the sauce and serve topped with chives. Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals that are affordable, full of nutrients, and simple to make at home!