Happy Mint Chocolate Day!

I made ice cream, well sort of, it came out more like milkshake consistency, very thin milkshake consistency. Needless to say the recipe still needs some tweaking. Stay tuned, I will get this right and when I do I will post it! In the mean time enjoy a pick of my mistake.

Happy Valentines Day

My friend Casey and I had our monthly craft night with her 4 year old son Hogan. Since it was close to Valentines we couldn't help but make a these awesome chocolate peanut butter hearts. They were super easy and as you can see kid approved.

 

Here is what you need:

 

 

Vegan Chocolate Chips

 

Vegetable Shortening

All natural peanut butter

 

 

I know what you are thinking and that is it. I didn't give amounts cause that all depends on how many you want to make. Start out with a bag of chips, a jar of peanut butter and 1 tbs of shortening and go from there. I buy my chips at Costco, cause they rock! but the bag is much bigger, so it is impossible to know how much I used since I didn't measure. Pour off the oil on the peanut butter and let it sit for a day out side of the refrigerator, pour off any excess oil that may be in the peanut butter after letting it rest for a day. Melt half of the chocolate chips with half of the shortening, this just makes the chocolate easier to spread, and pour into muffin papers or a pliable mold. I used a silicone cupcake mold to make mine. Place papers or mold on a baking sheet prior to starting. Pour enough chocolate in each of the papers or mold you are using to cover the bottom. Place in freezer for about 10-15 minutes. Remove from freezer and add the peanut butter layer. Place back in freezer about 10 more minutes before pouring the next chocolate layer, this will give your peanut butter a chance to set up. Melt the rest of the chips with the last of the shortening and pour over the tops. Return tray to freezer for about 10-15 minutes. Enjoy. Store left overs in refrigerator. 

Spinach Lasagne

Man this was GOOD! It should come with a warning label it was that good! Here's what you need.

Your favorite spaghetti sauce, I put lots of veggies in mine, so they aren't listed in the ingredients
1/2 box of lasagne noodles raw!
1 bag Daiya shreds mozzarella style
1 cube of firm tofu
3 Tbs lemon juice
2 tsp Granulated garlic powder
2 tsp Dried basil
4-6 oz spinach

In a bowl drain tofu and crush with fork. You want the consistency of cottage cheese. Add in lemon juice, basil and garlic powder stir together. Put a little sauce in the bottom of a baking pan. Add noodles. Place all the spinach on top and add sauce. The next layer is the tofu layer. Add more noodle and sauce layers as desired top with the entire bag of shreds. I make a 9x13 pan. Bake in 350 degree oven 45 minutes. Enjoy!

January Food Swap

I received a lovely box this month from Jenn and Otis. It was full of sweets and other little surprises! I was drawn a picture and made a pennant that says Vegan! Thanks guys it was awesome.

 

 

What's that I hear you say. You want to join in for February? Click here to sign up. It is almost as much shopping for the box to send off as it is getting one!