Try these vegan hot cocoa bombs drizzled in plant-based white chocolate and filled with hot cocoa mix and mini marshmallows. Whether you’re plant-based or not, you can still enjoy all the goodies during the holidays. My favorite thing about hot cocoa bombs are how easy they are to make and store for later use. Who is ready to tackle the cocoa bombs?!
In saucepot, full 1/4 way with water and bring to simmer. In a glass bowl, add chocolate and set on pot. Melt chocolate, stirring frequently.
Place one tablespoon melted chocolate in 10 mold cavities. Brush chocolate on sides in even layer. Set in refrigerator for 5 minutes. Take out of refrigerator and gently remove chocolate from molds. Fill 5 halves with one tablespoon hot cocoa mix and mini marshmallows. To seal, press the other chocolate half on a hot pan and stick it to the bottom portion.
Melt chocolate the same as before or in a piping bag submerged in hot water. Place melted chocolate in a piping bag and cut a small hole st the tip. Drizzle on top of hot cocoa bombs and place in refrigerator to set.
Place cocoa bomb in mug and pour hot oat mylk over to serve.
Chef’s tip: Store for up to 1 week in airtight container. Keep in a cool spot.
Serve these fried pickles as an appetizer or side dish at dinner and watch them disappear! Fried pickles have an awesome flavor combination that when fried, are simply divine. Although I don’t eat too much fried foods, these in my opinion are well worth it!
Limoncello is an Italian liquor made from the zest of lemons steeped in alcohol until the natural oils and aromatics release. The resulting liquid is combined with a simple syrup and bottled, resulting in a delicious drink to sip or drizzled over ice cream, either way you decide its delicious! This is one of those things you can enjoy year round, and makes for the perfect gourmet gift for any occasion.
Yield roughly 2 bottles, 3 1/2 cups lemon juice
15 lemons, peeled
850 mL vodka
2 cups organic cane sugar or 3/4 cup monk fruit sugar
3 3/4 cups filtered water
Using a vegetable peeler, peel the skin of the lemons and trim away any pith remaining on the lemon peels.
In a large pitcher with the lemon peels, pour the vodka over them and cover tightly. Steep the peels in the vodka for 8 days at room temperature.
In a sauce pan over medium-high heat, combine the sugar and water until it dissolves, about 3 minutes. Pour the syrup into the vodka mixture, mix, and strain into bottles. Let sit at room temperature for 14 days before storing in refrigerator until cold.
Serve chilled and enjoy.
Chef’s tip: Make sure you use 100 proof and higher.
This easy to make Mushroom Marsala Sauce is a great addition to elevate plain spaghetti into a restaurant-quality dish. You could serve these mushrooms over cauliflower steaks, mashed potatoes, or whatever you’d like! For someone who grew up not enjoying mushrooms, I have to be honest, this dish rocks with a savory flavor that keeps you wanting more.
This classic lo mein noodle dish is tossed together with a homemade lo mein sauce and veggies, making it a simple and delicious weekday meal. Being able to recreate dishes that you would normally buy from a restaurant is much more satisfying when you do it yourself. Since this recipe takes literally no more than 10 to 15 minutes, you’ll be eating in no time!
In a mason jar, combine sauce ingredients and shake until mixed. Set aside.
Cook noodles according to package instructions and drain, set aside.
In a skillet on medium heat, add oil and sauté garlic and onions for 5 minutes. Add bell pepper, carrots, green onion, and bean sprouts. Pour sauce around sides of pan and mix in noodles. Cook for 5 minutes and remove from heat.
Serve warm garnished with sesame seeds and green onions.
Chef’s tip: This noodle dish can be served warm or cold! If serving cold, drizzle top with toasted sesame oil before serving.
Big bowls of warm chili on cold days make for the best afternoons during the changing of the seasons. Instead of pairing chili with pasta or eating it with chips, I’ve roasted an entire spaghetti squash instead! A local farm I get my produce from had fresh spaghetti squash so I couldn’t pass it up. This dish is great for those trying to limit carbs or want something light on the stomach.
These creepy crawlers are a fun treat to make for Halloween by using vegan peanut butter cups as the base and melted chocolate to create the legs. Peanut butter cookies have always been a go-to cookie since they are easy to make and delicious. With the added chocolate and extra peanut butter, you’ll surely enjoy making these (as much as you will eating them!). Thank you to my friends at UNREAL for gifting me these cups and keeping me stocked on the most unreal candy around.
1/3 cup non-dairy semi-sweet or dark chocolate, melted
Preheat oven to 375 degrees F.
Using a standmixer, combine softened butter, sugars, salt, peanut butter, and mix until light and fluffy. Mix in vanilla and oat mylk.
Sift together flour with baking soda. Combine to wet ingredients and mix until dough forms. Shape dough into 9 balls and place in a lightly greased muffin pan.
Bake for about 11 minutes and remove from oven. Allow cookies to cool for 3 minutes before placing UNREAL cups on each cookie. Cool in refrigerator completely.
Place melted chocolate in a piping bag and cut a small hole. Make 54-60 legs in the shape of a 7 on a parchment lined baking sheet. Place the sheet in to the refrigerator until chocolate sets. Save remaining chocolate for piping the legs on to the cookies.
Remove cookies from refrigerator, apply 3 drops of chocolate on sides of cookies to stick 3 spider legs on. Refrigerate as you work to help chocolate keep legs in place.
Serve and enjoy!
Chef’s tip: Make sure to work fast! When applying the legs to the cookies, make sure to get them stuck and into the fridge so they can cool quickly to set. It’s best to work in small batches of three and allowing the legs to re harden in fridge periodically.
If you have not tried making your own salsa you will surely be impressed by how simple it is to make. This classic condiment for tacos and other classic Mexican-style food is one of my favorite things to make. The flavor of fresh salsa has no comparison to the store-bought versions or restaurant-style salsas we order. Why make this salsa recipe out of all the others? Because its healthy, easy to make, has a great chunky salsa texture and tastes delicious! Who is ready to get started?
Cacio e Pepe (cheese and pepper) is an Italian dish consisting of 4 ingredients that make it thick and creamy. The key is to perfectly cook the pasta and retain that liquid once done for the sauce. The starch from the pasta water is critical to making this pan sauce so make sure not to skimp on this step. If you do, you most likely will not get the proper consistency once it’s finished.
1 lb. box tonnarelli or bucatini pasta
5 Tbsp. vegan butter, cubed
1 1/2 tsp. ground black pepper
1 cup vegan parmesan cheese
1 cup reserved pasta water
In a large pot, bring 3.5 quarts water to a boil and season well with salt (should be salty to taste). Cook the pasta until al dente, roughly 10 minutes. Reserve pasta water before draining.
In a skillet on medium heat, melt the butter and add the pepper, stirring around until toasted, about 45 seconds. Add reserved pasta water and bring to a simmer. Stir in the cheese until melted and pour in the drained pasta, tossing to coat.
Chef’s tip: If the sauce seems dry, add more of the reserved pasta water to thin it out.
This creamy non-dairy yogurt dill sauce perfectly pairs with couscous, rice, or quinoa and even on top of crispy breaded tofu or zucchini burgers. This sauce is extremely universal and can even be used on warm pita falafel sandwich. Another alternative for this is to thin it with a tad of water for a diary-free dressing. Whatever you chose, it’ll be great either way!