Easy-to-make and with only 8 ingredients, these Chocolate Peanut Butter Candy Bites are perfect for satiating that sweet tooth in no time!
I took an unintentional break last week – those Thanksgiving dinner(s) got to me! But now, I’m back with a delectable treat from Brandi Doming’s new cookbook, The Vegan 8! If you’re not familiar, Brandi is the found of the super-popular blog, The Vegan 8, where all of the recipes have 8 ingredients or less. (Not counting salt, pepper, or water)
She has taken her easy-to-digest (hehe 😬) concept and translated it to a vibrant, and delicious, all-vegan cookbook! Naturally, I flipped directly to the desserts, and boy, that chapter did not disappoint. I felt that these Chocolate Peanut Butter Candy Bites were perfect for the season! Great in gift bags, on a cookie party platter, or just to keep in your fridge for some chocolate cravings.
These bites were simple, SUPER-rich, and damn-good! With a filling of peanut butter, cocoa, maple, vanilla, and salt, how could you go wrong? Plus, they’re covered in a chocolate shell, then rolled around in a coating of salted peanuts and coconut sugar. You’re drooling, right? (It’s okay, I am too.)
Stuffing is one of my favorite sides, at holiday dinners. So that no one feels left out, I’ve made this tasty, Gluten-free Millet Stuffing for everyone! Plus, it’s in the cutest baking dish.
I don’t know about you, but side dishes are my absolute favorite part of holiday dinners. Even though green bean casserole and mashed potatoes are stellar, I’d have to say that stuffing is my favorite. Which, by the way, Corey (my dude) is a stuffing hater! Can you believe it!?!? How did I let this happen?
Anyway, there are plenty of other stuffing-lovers in my life, and for that I am thankful. Especially because when I whipped up this gluten-free millet stuffing, the first batch was HUGE! So, some lucky friends got to try it out. They found it pretty incredible that a grain like millet could get so fluffy, and serve that stuffing realness. It was exactly what I was hoping for!
I’ve had this recipe idea in the back of my mind for ages. I wanted to make a gluten-free stuffing that didn’t involve expensive breads, and but that had a better texture than quinoa stuffing. When I heard from Dansk that they were sending over some of their new Food52 x Generations II Bakeware, I knew it’d be the perfect vessel for this recipe!
You may have seen my last post featuring some of Dansk’s beautiful products, with a Cilantro Onion Dip. Even further, if you follow me on instagram, you know that I LOVE mid century-inspired design; and these dishes… When they showed up I nearly cried. Yes, I am that easy-to-please. They’re durable, stylish as hell, and dishwasher/oven/microwave safe!
So, all it took to get this recipe together was some stuffing and pantry staples, chopping, sautéing, then baking, and BOOM! Out comes a delicious gluten-free millet stuffing. To make it even more allergy-friendly, you can replace the pecans with toasted pepitas, AKA pumpkin seeds. Lastly, if you make this dish for the holidays, let me know how it goes! <3
Light, delicious, and nutrient-dense, this Roasted Red Cabbage Soup is filled with flavor! It’s perfect when topped with a dollop of dairy-free yogurt, fresh dill, and toasted squash seeds.
Let’s get some background on this dish, shall we? Years ago, instead of doing what my family usually does, I wanted to make a vegan, Polish, Christmas dinner. There was vegan kielbasa, homemade pierogi, and instead of borscht, I made Red Cabbage Soup.
Since then, just the post about making that soup has been popular on this site! So, I thought it was time to revamp it and make it my own. Adding some more seasonal produce incorporated a variety of flavors (and cleared out my fridge). Then, roasting everything before simmering gave these fruits and veggies much more depth.
To give you an idea of what this soup tastes like, it’s almost a chunky tomato soup, but with a slightly different flavor profile. Make it even more Eastern European with a dollop of plain non-dairy yogurt or sour cream, plus some dill! Because I used the last of my delicata squash from another recipe here, I pan-roasted the leftover seeds. They added some pleasantly crunchy texture, with splashes of garlic salt, to this creamy soup.
Let’s talk about these fresh ingredients, before getting to the Roasted Red Cabbage Soup! Red cabbage and tomatoes are high in vitamins C and K, while also being a good source of manganese. Next, bell peppers are great sources of folate, and vitamins B6, A, and definitely C. It’s so awesome that all it takes is incorporating colorful produce into your diet and to guarantee consuming all kinds of nutrients.
Finally, here it is, the roasted red cabbage soup! Enjoy!