Cream Cheese brownies

These are my go-to brownies for every occassion.  They are intense chocolate so they are not for the faint at heart.  Vegan and non-vegan alike will go crazy over these when loaded with cream cheese frosting!

Raw Brownies

2 cups walnuts
2 cups pitted dates
3/4 cups cocoa powder
1 TB maple syrup
sprinkling of salt

In a food processor, pulse walnuts until nicely ground.  Remove lid and add cocoa and salt and blend for a few seconds.  Add pitted dates, a few at a time through the funnel along with the maple syrup.  Be careful not to overblend as it will be a gummier texture.

*For a more nut textured brownie, before making the brownies chop 1 c almonds, remove from the processor then make brownies as directed.  Pull out the blade and stir in almonds.

*For more chocolate, after processing the brownies pull out the blade and stir in 1 c dairy free chocolate chips.  You can also add 3/4 cup coconut flakes if you like.

Transfer the brownie mix to an 8x8 lined with parchment paper and press down until even.  Freeze for 30 minutes until set.  Top with Cream cheese frosting.

Vegan Cream cheese frosting

*adapted from detoxinista.com

1 large japanese sweet potato (white flesh), peeled and chopped into 1 inch cubes
1/2 cup maple syrup
6 TB coconut oil, melted
2 TB water
1 tsp lemon juice
1 tsp apple cider vinegar
1/8 tsp salt

Steam sweet potato cubes for 10-15 min.  Fill one cup with sweet potato and mash with a fork until cup is packed.  Transfer mashed potato and rest of the ingredients into a blender and blend until silky smooth.  Add more water if needed to reach smooth consistency.  You can now frost your brownies or transfer to a bowl to keep in the fridge for up to a week.

Mac and Cheese *kid approved, nut free, soy free, gluten free

This is a sauce that was surprising given it was made up of potato and carrots.  My son enjoys this and he's the pickiest of eaters.  When it's left over it does tend to be a little dry so you will need to add a little butter or milk to thin it out again.

Mac and Cheese 
nut free, soy free and gluten free
*adapted from Brand New Vegan
Serves 4

12 ounce box of Brown rice macaroni noodles
3 medium yukon potatoes
7-8 oz carrots, chopped (about 1/2 of a 16 oz bag of baby carrots)
1/2 cup of water from the boiled potatoes
1/4 cup plus 2 TB nutritional yeast
2 TB lemon juice
1 tsp apple cider vinegar
1 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp brown mustard (or dijon)
1/8 tsp turmeric

Wash and scrub potatoes and carrots, peel if desired.  Chop in uniform pieces and steam or boil in water for 10 minutes.  Let rest for 5 minutes.  Transfer veggies with a slotted spoon into the blender.  Use 1/2 cup of the potato water.  Pulse in blender.  Add remaining ingredients and blend until smooth and creamy.  Taste and add more salt if desired. 

Boil noodles according to the package directions.  Pour sauce over drained noodles and enjoy!

Rosemary Potato Soup

This turned out to be delish and very filling!  If you are trying to save money, nothing is easier than good old potato soup!  And when you make your own oat milk it's even cheaper. 

Rosemary Potato Soup
*adapted from FatFree Vegan Kitchen
Serves 4

3 potatoes (yukon or russet), peeled and cooked
*I bake these in the instant pot for convenience - manual for 22 min, you can also steam
1/2 small sweet onion
1 cup vegetable broth
1/4 tsp fresh rosemary, chopped
1/4 tsp white paper
1 tsp salt, to taste
1 TB tahini
1 TB nutritional yeast
1 1/2 cups unsweetened, non-dairy milk
*to make your own oat milk just blend 1 cup oats with 4 cups water then strain in tea towel

In a stock pot, saute onion in a little vegetable broth until translucent.  Add all the rest of the ingredients and use an emersion blender to blend everything together.  If you do not have one, use a potato masher.  Mix everything together and bring to low boil then simmer for 20 minutes.  Stir occasionally to keep from sticking to the pot.  If you don't have a potato masher, blend everything in a blender before heating up in a pot.

Persimmon Pudding

This is a recipe that changed people's view on persimmons.  This is delish and sweet and super healthy!  Pair it with fruit to keep it healthy or splurge on some ginger snap cookies or graham crackers.  It will be the hit of your party, for sure!

Persimmon Puddingrecipe by Carolyn Strickland

3 persimmons (peeling makes the pudding a little smoother)
2 pitted dates
1/2 cup raw cashews (sit in hot water for 10 min if you don't have a high speed blender)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
splash of lemon juice
a few tablespoons of plant based milk

Whirl all ingredients in high speed blender until well blended.  Pour into bowls and serve immediately or cover and chill in the fridge.