Minty Carob Fudge with Crushed Graham Cracker Crumbs

I know that most people aren’t aware of how to cook using carob, much less make it taste good. I’ve found the secret is in first selecting a good quality carob chip to work with and Sunspire Vegan chips are my favorite. The second trick is to find ingredients that don’t mask the taste, but instead enhance it, bringing out carob’s subtle qualities. If you use it correctly in a recipe, I’ve found that most people think they are eating chocolate! The graham crackers and mint give this fudge an interesting texture and flavor.

Minty Carob Fudge with Crushed Graham Cracker Crumbs

Minty Carob Fudge with Crushed Graham Cracker Crumbs

3 cups Sunspire vegan carob chips

3/8 cup (1/4 + 1/8) Silk creamer, original or French vanilla flavor

2 teaspoons pure mint extract, or to taste

3 cups honey graham cracker crumbs (about 13 whole)

Recipe Preparation

1. Melt carob chips with the creamer in a 2-quart heavy saucepan over low heat. Stir constantly until smooth; remove from heat. Stir in mint extract.

2. Using a food processor, turn the crackers into crumbs. Stir into warm carob mixture until well combined. This mixture becomes very stiff and you may need to use your hands to mix well. Press between layers of wax or parchment paper on a cookie sheet to 1/2-inch thick; freeze.

3. When ready to serve, allow to sit out at room temperature for 20 to 30 minutes. Using a “bash-n-chop” tool (a straight-edged 6-inch piece of metal with a handle), press down through the fudge to cut it into squares or triangles to serve. Store in an airtight container in the freezer or refrigerator.

Hot-Cha-Cha Peanuts – Vegan Party Snack

The “Hot-Cha-Cha Peanuts” recipe is for the spicy food lovers in your house. Although they may be too hot for the kids, these are a great vegetarian snack food with just the right amount of heat …

2 tablespoons Earth Balance margarine
3/4 teaspoon cayenne pepper
1 pound roasted, salted peanuts, shelled with skins removed
2 teaspoons chili powder
1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon milled cane sugar

Recipe Preparation

1. In a 2-quart saucepan, melt the margarine and cayenne together.

2. Add peanuts and stir well, coating all.

3. In a small bowl stir together remaining seasonings. Sprinkle over peanuts; stir well to coat.

4. Allow to cool before serving.

Zesty Tomatillo Salsa with Cilantro, Parsley, and Lime

Tasty Green Salsa Ingredients:
Tomatillos are like small green tomatoes with a light, lemony flavor and a thin, parchment-like husk. If you have trouble finding them fresh, canned tomatillos can be found in Latin markets. Recipe from Susan Puckett.

Green Salsa

Zesty Tomatillo Salsa with Cilantro, Parsley, and Lime

3 cups water
1 pound tomatillos, shucked and washed
1 tablespoon cider vinegar
1/2 cup scallions, coarsely chopped
1/3 cup fresh cilantro coarsely chopped
1/3 cup fresh parsley coarsely chopped
1 jalapeño pepper, seeded and finely chopped
1 medium cucumber, seeded and coarsely chopped
1/2 green bell pepper, coarsely chopped
2 to 3 tablespoons fresh lime juice, or to taste
1 teaspoon ground cumin
1 teaspoon salt

fresh cilantro for garnish (optional)

Recipe Preparation

1. In a medium saucepan, bring water to a boil.

2. Drop in the tomatillos and cider vinegar.

3. Bring water back to a boil, lower heat to medium-low, and simmer for 5 minutes.

4. Drain tomatillos and submerge them in ice water.

5. In a food processor, combine tomatillos with remaining ingredients except cilantro. Process until thick (do not puree).

6. Transfer to a serving bowl. Cover and refrigerate for 2 hours to overnight. Garnish with fresh cilantro.

Makes 3 cups

“Without Christ, not one step; with Him, anywhere.”

—David Livingstone

Curried Bacon Bit-Peanut Dip

This simple dip is rich, salty and quite addictive. Leftovers are great spooned over a steaming baked potato. It’s a natural for crackers and baked chips. Try it with bell pepper wedges, celery or carrots. This is one of those snacks that has your co-workers asking for the recipe …

1/3 cup vegetarian bacon bits (I used Bac-O’s), chopped smaller
1/3 cup dry roasted peanuts, chopped
1 cup Tofutti Sour Supreme, Better Than Sour Cream
1/4 teaspoon curry powder (optional)
1/8 teaspoon salt

Recipe Preparation

1. Using a hand chopper or food processor, lightly break up bacon bits. Chop peanuts.

2. Stir bacon bits, peanuts, curry powder, and salt into Sour Supreme. (This dip is best if made just before serving, then the peanuts and bacon bits remain crunchy.)

Makes 1 1/8 cups

Bill’s Killer Vegetarian Chili

Who doesn’t love great comfort foods like Chili? And, better yet, who doesn’t love great chili that’s healthy? Well, here’s a recipe that offers great taste and healthy ingredients for a chili that satisfies without sacrifice …

Ingredients Needed for Bill’s Killer Vegan Chili:

4 cans (15 ounces each) dark red kidney or pinto beans
3 cans (15 ounces each) spicy stewed tomatoes
2 whole jalapeño peppers, sliced in half with seeds removed (optional)
2 tablespoons olive oil
2 medium onions, diced medium
1 cup celery, diced small
1 bag (12 ounces) Morningstar Farms crumbles, hamburger or sausage-style
2 teaspoons salt, divided
2 peppers, yellow or red, diced small
2 tablespoons chili powder
1/2 to 3/4 cup favorite barbecue sauce
1/2 cup ketchup

Recipe Preparation

1. In a 6-quart Dutch oven place beans, stewed tomatoes and jalapeños. Simmer uncovered while you sauté the onion mixture.

2. In a large skillet heat oil. Add onions and sauté until brown around the edges.

3. Add the celery, Morning Star crumbles and 1 teaspoon of the salt. Continue cooking until the crumbles brown and the celery is softened.

4. Stir onion mixture into the Dutch oven, combine well.

5. Add the remaining teaspoon salt, diced peppers, chili powder, BBQ sauce, and ketchup.

6. Simmer for 20 minutes on low until peppers are soft. Remove jalapeño peppers before serving.

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