recipe: vegan avocado & peanut fudge

Avocados are a source of healthy fats, as well as containing over twenty vitamins and minerals. I thought I would try a healthier take on a sweet treat this time round.

Vegan Avocado & Peanut Fudge

1 ½ cups vegan chocolate chips
1 cup coconut sugar
¾ cup coconut milk (place in fridge beforehand and use hardened top and bottom layers)
½ cup cocoa powder
1 tsp vanilla
1 tsp sea salt
2 large avocados
½ cup chopped peanuts

Steps:

1. In a medium saucepan, combine the first six ingredients. Stir over medium heat until completely melted. Turn the heat off, and set the mixture aside.

2. Remove the skin and pits from the avocados. Place in a food processor or blender and blend until smooth. Then add the chocolate mixture and blend again until well combined.

3. Line a square baking dish with parchment paper. (I tried using tin foil the first time round, and it was a disaster! Use parchment to ensure that the fudge won’t stick to the dish.) Pour the fudge evenly into the dish. Top with peanuts. Place in the freezer for at least 4 hours, and keep the fudge in there until just before serving. The cooler it is, the firmer it is, which makes it easier to cut and to eat! Bon appétit!

Emory

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recipe: drop biscuits in shrimp casserole

This is a rich and savory meal that is packed full of flavor and comfort. Enjoy!

Drop Biscuits in Shrimp Casserole

Ingredients:

(For the biscuits)

2 cups all-purpose flour
1 tbsp baking powder
2 tbsp sugar
¼ tsp salt
½ cup butter, melted
1 cup milk

(For the shrimp casserole)

300 g peeled shrimp, thawed
½ cup corn, frozen
½ leek, chopped
1 garlic clove, chopped
½ tbsp salt
pepper, to taste
3 tbsp butter
¼ cup canola oil

Steps:

For the biscuits

1. Preheat oven to 450°F. Mix the first four ingredients together in a medium-sized bowl. Then add the final ingredients, stirring until just combined.

2. Place parchment or aluminum foil onto a large cookie sheet. Grease well. Using a tablespoon, drop twelve biscuits onto the sheet.

3. Place in oven, and bake for approximately 12 minutes, or until golden brown. Remove from oven, and let cool.

For the shrimp casserole

1. Preheat oven to 400°F. Place six fresh biscuits in an oblong casserole dish. Then add the shrimp, corn, leek, garlic, salt, and pepper. Drop the butter on top of the casserole mixture. Drizzle with oil, and place in oven for 30 minutes, stirring halfway through. Serve hot.

Emory

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creamy vegetarian mac ‘n’ cheese

Ingredients: 

2 cups tomatoes, diced
1 cup leeks, sliced
salt and pepper, to taste
5 tbsp butter or margarine
3 tbsp all-purpose flour
3 cups milk
1 ½ cups Havarti Cheese
1 ½ cups Gouda Cheese
1 ½ tbsp mustard
6 cups Paccheri Pasta

Steps:

1. Melt 2 tbsp of butter or margarine over medium heat on a large skillet. Cut up the tomatoes and leeks, and place them in the pan. Add salt and pepper, and continue to cook until softened and browned, or for approximately 20 minutes.

2. Preheat oven to 400°F. Meanwhile, grate the cheese and set aside.

3. Combine the remaining butter or margarine and flour in a medium-sized pot over medium heat until it becomes frothy. Next, add milk. Keep stirring over medium-high heat until mixture boils. Remove from heat. Add the cheese, mustard, and pasta. Mix well.

4. Put the pasta mixture into a 9” x 13” baking dish. Spread the tomatoes and leeks evenly over the pasta. Top with salt and pepper to taste. Place in the oven for approximately 40 minutes, or until the pasta is cooked through. You may need to stir halfway through!

Emory

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vegan strawberry + banana crumble

I personally love to celebrate the beginning of a new year with a healthy recipe post. Today will be no different! Here is a recipe for a delicious and healthy dessert for those of you who have a vegan sweet tooth.

Vegan Strawberry + Banana Crumble

For the strawberry jam:
2 cups strawberries, halved

2 tbsp pure maple syrup

For the oatmeal crumble:
1 cup oat flour

1 ½ cup large flake oats
2 tbsp brown sugar
½ tbsp cinnamon
½ tsp baking soda
¼ tsp salt
½ cup unsweetened applesauce
¼ cup pure maple syrup
¼ cup vegetable oil
½ tsp vanilla extract
1 cup bananas, sliced
1 tbsp large flake oats
soy margarine, to grease

Steps:

1. Preheat oven to 325°F. Grease an 8×8 in. baking dish with soy margarine. Set aside.

2. In a small saucepan, add strawberries and maple syrup. Stir over medium heat for approximately 5 minutes. Mash the strawberries into a jam. Continue to stir and mash for another 5 minutes. Place in refrigerator to cool.

3. In a large bowl, combine oats, flour, sugar, cinnamon, salt, and baking soda. Add applesauce, maple syrup, oil, and vanilla. Mix thoroughly.

4. Remove half a cup of the oats. Spread the rest of the mixture evenly into the baking dish.

5. Place sliced bananas on top of the oats. Top with the strawberry jam mixture. Then spread the remaining oat mixture on top. Sprinkle the last of the large flake oats.

6. Put in oven and bake for 30 minutes. Let cool before serving.

Emory

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cheesy taco casserole

Ingredients:

1 lb ground beef
2 cups tortilla chips
1 ½ cups medium salsa
½ cup tomato
½ cup red pepper
½ cup green onion
1 ½ cups shredded cheese

Steps:

1. Preheat oven to 350°F. In a medium skillet, cook ground beef through over medium heat. Do not add oil. This will take approximately 10 minutes.

2. In a 3 quart/oblong casserole dish, layer the bottom with tortilla chips. Then drain and add the ground beef. Next, evenly spread the salsa. Top with the remaining ingredients in just that order.

3. Place in the oven and bake for approximately 25 minutes, or until the cheese has melted completely. Serve hot.

Emory

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  • Welcome, friends! My name is Emory. I am a wife, mother of two (one earthside and one heavenside), and an animal rescuer. This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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