Monday, March 13, 2017

No Bake 5-Way Peanut/Peanut Butter Uncheezcake

This is the sort of thing I just spontaneously make when no one's around and I want to eat the whole thing...



1 C.Roasted, salted peanuts
1/2 C. coconut oil
1/4 C. sugar
1 C. powdered sugar
cinnamon
1/2 C. brown sugar
1 C. peanut butter
1 C. coconut cream (solid)
1/2 C. coconut milk
1 tsp.lemon juice
1/2 tsp. vanilla
salt

Combine half of the coconut oil with 3/4 C. of the peanuts,
pinch of salt, bit of cinnamon and 2 Tbsp. of the sugar.
Grind into almost a paste and press into 4 circles on small
plates.
Mix 1/2 C. peanut butter, powdered sugar, 1/8 C. coconut oil,lemon
juice and 1/4 tsp. vanilla. Add salt to taste and a little of the
coconut milk if needed to make a fudge-like substance. Divide in 4
and place spread to cover on the 4 disks of crushed peanut crust.
Use more powdered sugar if needed.
Next mix coconut cream with 2 Tbsp. sugar and 3/8 C. of the peanut
butter and vanilla. The coconut cream should be very thick, that's
what you want.
Divide in 4 and place atop your 4 disks of peanut-buttery
deliciousness and chill.
Mix remaining peanuts with remaining sugar.
Blend powdered sugar with rest of coconut oil and remaining peanut
butter. Slowly add a little coconut milk to make a nice but still
pretty thick sauce.
Chill.
When ready to serve, drizzle the little stacks with brown sugar-
peanut butter concoction and sprinkle with sugared peanuts.

Monday, March 6, 2017

An easy salad, feeling beets today

Beet and Spinach Salad with Fresh Horseradish
2 Beets, peeled, julienne, blanched and drained
1 Spinach bunch, chopped
1 Red Onion, thinly sliced
Salt to taste
Minced Herbs
Horseradish, peeled and freshly grated to taste
Olive Oil
Fresh Lemon Juice
Fresh Orange Juice
Black Pepper
Optional: Grapefruit wedges, chopped; Oranges, thinly sliced; or Toasted Walnuts.

Mix together herbs, lemon juice, salt, olive oil, orange juice and horseradish to taste.
Mix the red onion with this dressing, allow to flavor up only for a few minutes, then
toss with the beets and spinach and serve. Sprinkle with freshly ground black pepper.
The beets may be used raw instead of cooked if you wish.

Monday, February 20, 2017

Sacramento Event this Saturday!

I'll be slinging tasty vegan morsels
this Saturday, February 25th
at the Colonial Cafe in Sacramento, CA
3520 Stockton Blvd., attached to the historic
Colonial Theater.
11 am til 2:30 pm
come on by and get soups, snacks,
sandwiches, stuffed savory aebleskiver and
other delights.
it's a Hartig pop up!