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I grew up with this chocolate fondue, and I wouldn’t change a thing.  It’s so easy and fool-proof.  Other than fruit, my favorite dippers were the vegan toasted coconut marshmallows by Sweet & Sara.  Double yum!  We also tried the plain vanilla marshmallows but they stuck together, and not many of us were patient enough to pull them apart to dip in the chocolate!  And if you are between Sweet & Sara and Dandies brands, I suggest you try Sweet & Sara. They have a more homemade taste.

Chocolate Fondue

  • One 12-oz bags semi-sweet chocolate chips
  • 1/2 cup sugar
  • 1 cup almond milk
  • 1/2 cup natural peanut butter*

In a large saucepan over medium low heat, melt the chocolate chips and sugar with the almond milk, stirring constantly.  Add peanut butter and stir frequently until warm.  Add to fondue pot!

*Look for a peanut butter that has one ingredient: peanuts!  I like the one from Trader Joe’s.  Also, this is a great time to use crunchy peanut butter.

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“Constructed Shawarma”: Chocolate Blackberry BBQ Tempeh, Black-eyed Pea Hummus, with a Minty Slaw and Whole Wheat Lavosh

Chocolate Blackberry BBQ Sauce

3/4 cup blackberries, blended in half the amount of water and strained through mesh/fine colander

1 cup apple juice

6 oz tomato paste

1/4 cup apple cider vinegar

1 Tbsp shallots, minced

1 jalapeno pepper, diced

1 clove garlic

3-4 mint leaves

2 oz bittersweet chocolate (I used 71% cacao), chopped

1 Tbsp dry mustard

2 tsp black pepper

1 tsp cumin

1/2 tsp cinnamon

1/4 tsp clove

1/4 tsp coriander

Method: In a large frying pan on high heat, combine and whisk all ingredients.  Add 4 oz tempeh strips (cut like you would for tempeh bacon).  Bring to a boil and turn to low, stirring (gently) occasionally while prepping other ingredients.

 Black-eyed pea Hummus

1 can of black-eyed peas, rinsed/drained

Juice of 1 lemon

2 Tbsp tahini

2 Tbsp vegetable broth

1 clove garlic

1/2 tsp cumin

1/2 tsp coriander

1/2 tsp salt

4 mint leaves chopped

Method: Blend all ingredients in a food processor till smooth, scraping down sides if necessary and adding more veggie broth if needed for smoothness

Slaw

3 Tbsp chopped green cabbage

2 Tbsp finely diced cucumber

1 Tbsp finely diced red onion

2 Tbsp apple cider vinegar

3 mint leaves

pinch of salt

Method: Mix all ingredients till combined

PLATING: Place 3-4 strips of tempeh flat on the plate. Top with 3-4 more strips so they are perpendicular to the first level.  Continue until you have 5-6 layers of tempeh.  Poke with a few toothpicks and cut with a ring mold.  Remove toothpicks, and fill ring mold with hummus and then slaw.  Remove ring mold and top with a folded triangle of whole wheat lavosh (trader joe’s).

(to view the rules of this PPK challenge click here)