I was finally able to cook today and have recipes worth posting about! The first is chocolate cranberry energy bars (credit to Brendan Brazier). Yum! The link takes you to the original (which uses blueberries), but I’ll post my variation here:
1-2 tsp agave nectar
What I really love about these is that they are completely raw, amazingly healthy (packed full of omega fatty acids, fiber, and protein), super easy to make and a quick filling snack. They taste pretty good. I will definitely make them again. [Serving size: 6 nice-sized bars]
I also made Quinoa Veggie Stew. I’ve been trying to use up some things I have around my kitchen so I’m not spending as much on groceries, and quinoa was one of the items I found. I made it once before and didn’t like it much because of the consistency. But making it into a stew seems to combat that problem pretty well and it turned out quite yummy. I tripled the recipe, and extended the cooking time by probably 20 minutes. I would likely make it a bit different next time, but I’m pleased with how it turned out.
And to end the night, I had homemade vegan chocolate mint chip ice cream. Basic ingredients: 1 can of coconut milk (not light), 1/2 can of soy milk (or nut milk), sweetener of your choice (dry is better), vanilla bean seeds or extract, mint extract, and mini choc chips. It tastes very similar to the Temptation choc mint chip ice cream I buy, though the consistency could use some improving. If I had an actual ice cream maker, I think that problem would be gone.