recipe: four ingredient peanut butter cups

These chocolate peanut butter cups are so easy to whip up in a matter of minutes. They require no baking time- just mix, freeze, and wait.

Sure, they may not look store bought, but they are made with love and care and are much healthier. They really are so sweet and decadent, you would never guess that they were vegan. Try them yourself!

Four Ingredient Peanut Butter Cups

Makes 12

Ingredients:

2/3 cup unsweetened cocoa powder
2/3 cup maple syrup
1 cup coconut oil, melted
1/3 cup smooth peanut butter

Steps:

1. Put cocoa powder, maple syrup, and coconut oil in a blender. Blend until well combined.

2. Lay out 12 muffin cups in a muffin pan. Evenly spread a teaspoon of blended chocolate on the bottom of each muffin cup. Grab a new teaspoon, and then place a dollop of peanut butter over the chocolate. Top off the peanut butter cup with one final teaspoon of chocolate, spreading evenly on top.

3. Put in the freezer for 30 minutes. Once they have set, you can either remove the paper from the peanut butter cups immediately or leave them until you are ready to eat them. Store in the freezer or fridge in an airtight container. Enjoy!

Emory

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recipe: vegan chocolate zucchini cake

Enjoy diving into this decadent dessert that is not all that bad for your health! Hello New Year and new healthy body!

Ingredients:

(For the cake)
½ cup canola oil
¾ cup almond (or any dairy-free) milk
1 tsp vanilla extract
1 cup white sugar
1 cup unbleached all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 cup zucchini, shredded
dairy-free butter, to grease

(For the icing)
1 ¼ cup icing sugar
2 tbsp dairy-free butter
1 tsp vanilla extract
6 tbsp almond milk (or more depending on desired consistency)
½ cup dairy-free chocolate chips

Steps:

1. Preheat oven to 350°F. Grease an 8”x8” (or thereabouts) baking dish and set aside.

2. In a medium bowl, combine the oil, milk, vanilla extract, and sugar. Mix well.

3. In a large bowl, mix together the flour, cocoa powder, baking soda, and salt. Fold in the wet ingredients, adding the zucchini last. Stir until just combined.

4. Pour batter into the prepared baking dish and put in the oven for 30-40 minutes or until a toothpick comes out clean.

5. Meanwhile, prepare the icing. Add all ingredients to a medium saucepan and cook over medium heat until melted. Stir often and do not burn.

6. Once the cake has cooled thoroughly, top with the dairy-free icing. Yum!

Emory

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recipe: vegetarian stuffed peppers

Vegetarian Stuffed Peppers

Serves 4

Ingredients:

4 bell peppers, hollowed out
1 tbsp vegetable (or any) oil
½ cup yellow onion, chopped
1 cup white rice, cooked
½ can black beans
½ tomato, chopped
½ tsp garlic salt
¼ tsp salt
1 cup (any) cheese, shredded

Steps:

1. Begin cooking the rice in a separate saucepan or rice cooker.

2. Remove the tops of the bell peppers. Then in a large pot of boiling water, cook the peppers until softened (approximately 4 minutes). Drain and set aside.

3. Preheat oven to 350°F. Heat oil in skillet. Cook the onions and tomatoes over medium heat for 10 minutes, stirring only occasionally. Remove from heat. Add the rice, garlic salt, and salt and mix well.

4. Fill the peppers halfway with the rice mixture. Add shredded cheese. Fill the rest with rice and top off with cheese. Place on a baking sheet and bake in the oven for 20 minutes or until cheese has melted. Remove, cool slightly, and eat!

Emory

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recipe: spicy squash soup

I was recently given a spaghetti squash from my mother-in-law. A staple in the grocery stores during the fall and winter months, I have always dreamed about cooking with squash, but have not made anything with one before. Admittedly, I didn’t even know that I had a spaghetti squash in my hand until I Googled “different types of squash.”

Assuming that it had a naturally rich and smooth taste, I immediately envisioned a creamy soup sprinkled with green herbs. After clearing my original search, I then typed “squash soup” into Google. Most of the results were for butternut squash (which is probably what you should have used in this recipe), but not wanting to leave our acreage and drive to the store just for another variety of what I already possessed, I decided to substitute it with spaghetti squash.

(I also changed the amounts of vegetables and added my own spices as not to copy any recipe verbatim. If you are an adventurous cook like I am, feel free to do the same and rather use this as a general guide.)

Finally, I Googled “how to properly cut a squash.” If you are planning on making this recipe and are not buying pre-cut pieces of squash, be sure that you cut and remove everything properly before adding it to the slow cooker. Good luck!

Spicy Squash Soup

Serves 8

Ingredients: 

8 cups squash (any), peeled and cubed
1 onion (any), chopped
2 large carrots, peeled and chopped
4 cloves garlic, minced
5 sprigs thyme
2 ½ cups vegetable broth
1 tsp salt
1 tsp dill
¼ tsp pepper
¼ tsp chili powder
heavy table cream
parsley, chopped

Steps:

1. Combine squash, onion, carrots, garlic, thyme, broth, salt, dill, pepper, and chili powder into a slow cooker. Cook on low for 6-8 hours, or until vegetables are tender.

2. Remove sprigs then put soup in blender. Blend until smooth. Add cream prior to serving and top each bowl with parsley. Best served with bread.

Emory

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recipe: vegan tomato pasta

I made this recipe because once in awhile, my husband and I both love pasta accompanied by thick sauces, and I was in the mood for something without dairy. I didn’t even know that creamy vegan sauces existed (but wasn’t surprised)! I was quite happy to find this one. In all honesty, it was pretty good for a first attempt. It tasted a bit like a healthier version of an Alfredo sauce. If anything, it has only inspired me to search out and try more vegan options.

Creamy Vegan Tomato Pasta

Ingredients:

2 cups whole wheat pasta of choice
2 cups grape tomatoes, halved
½ cup Spanish yellow onion, diced
4 cloves garlic
⅓ cup olive oil
1 ¾ cup unsweetened almond milk
4 tbsp unbleached all-purpose flour
salt
pepper

Steps:

1. In a medium saucepan, bring the pasta to a boil. Meanwhile, halve the grape tomatoes and add them to a heated skillet with oil. Dice the onions and add them as well. Cook over medium heat for approximately 15 minutes or cooked to personal preference.

2. Once pasta and tomatoes are cooked through, put almond milk in a separate saucepan. Begin stirring over medium heat. Mince the garlic and add it to the sauce. Add salt and pepper to taste. Then slowly add the flour, continually stirring. Cook on low for 5 more minutes to let thicken. Once it looks ready, taste it again. Add more spice if desired.

3. Put pasta and tomatoes on a plate and pour sauce over top. Sprinkle with pepper or vegan Parmesan cheese if so craved. Serve warm.

Emory

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