Peanut Butter Chocolate Bliss Balls

Blissful is an understatement. 

Ingredients:

  • 2 cups pitted and softened dates
  • 2 cups rolled oats
  • 4 tbsp maple syrup
  • 3 tbsp peanut butter
  • 2 tbsp cocoa powder
  • 1-2 tsp vanilla extract

Toppings or Add-Ins:

  • Coconut
  • Almonds
  • Cashews
  • Chocolate nibs or chips

Add all ingredients to a food processor and pulse until combined. The consistency should be sticky and moldable.

Roll in coconut, nuts, or chocolate for a professional finish.

(If you want just chocolate bliss balls, omit the peanut butter. If you want peanut butter bliss balls, omit the cocoa powder.)

Crispy Onion Straws

Perfect for casseroles, burgers, or simply by themselves.

Ingredients:

  • 1 large white onion
  • 2 cups non-dairy milk
  • 1 1/4 tbsp apple cider vinegar
  • 2 cups flour
  • 2 tsp smoked paprika
  • 1/4 tsp cayenne
  • 1 tbsp onion powder (as the onion flavor is taken away when soaked in the wet mixture)
  • 3 tsp salt
  • Pinch of pepper
  • 3 cups oil for frying

Whisk non-dairy milk and vinegar together to make a buttermilk mixture. Let sit while you cut your onion.

Using a mandolin, or a firm grip and a sharp knife, slice the onion into very thin almost see-through slices.

Soak the onions in the wet mixture for around 10-15 minutes in a shallow dish.

In a separate dish mix together all the dry ingredients. This will be the coating.

Heat your oil in a heavy pan. Grab a handful of onions out of the wet mixture and slightly drain off before adding it into the flour mixture. Toss around until evenly coated and give a little shake before adding to the oil.

Keep a close eye on the onions as they shouldn’t take more than 3-5 minutes to crisp. Occasionally stir to make sure the onions aren’t attached.

Once fries to your desire use tongs to take the onions out and lay them on some paper towel to drain. Repeat the process until all onion is used.

Sweet Potato and Chickpea Curry

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This is a two part recipe. The first part is making the curry paste (you can also buy curry paste). This curry paste recipe, adapted slightly from Pinch of Yum, is easy to do and will make double (or more) the amount you need for the curry, so freeze the other half for use later.

Yellow Curry Paste

  • 4 large shallots
  • 4 large heads of garlic
  • 1 6-inch piece of fresh ginger, sliced
  • 1½ tablespoons salt
  • 2-3 tablespoons turmeric
  • 2-3 tablespoons mild curry powder
  • 2 teaspoons roasted ground coriander
  • 3 tablespoons lemongrass paste (I use Gourmet Garden which they sell at my regular grocery store)
  • ¼ cup packed cilantro leaves and stems
  • Red pepper flakes to taste
  1. Preheat the oven to 350 degrees.
  2. Peel the shallots – then drizzle with oil and wrap in foil.
  3. Peel the ginger and cut into thin slices. Arrange in a single layer, drizzle with oil, and wrap in foil.
  4. Pull the outer paper off the garlic. Cut the pointy tops off the heads of garlic so the cloves are partially exposed. Drizzle with oil, and wrap in foil.
  5. Place all the foil packets on a baking sheet. Bake for 25 minutes.
  6. Remove the ginger (it should be soft).
  7. Increase the temperature to 400, and roast the shallots and garlic for another 20 minutes until golden brown and very fragrant.
  8. Put the softened ginger, the shallots, the garlic (after you get it all over you trying to get it out of the bulb), and the remaining ingredients in a food processor or very strong blender. Pulse until the paste reaches desired consistency.

Sweet Potato and Chickpea Curry

  • 4 large sweet potatoes, peeled and diced
  • 6 cups of cooked chickpeas (drain and rinse if canned)
  • ½ onion, diced
  • 1 large handful of kale, chopped
  • 3 TBS olive oil
  • ⅔ cup yellow curry paste
  • 1 can coconut milk
  1. In a large skillet, heat the olive oil, sweet potato, and onions over a medium-low heat until the sweet potatoes are tender and the onions soften and begin to caramelize.
  2. Add the chickpeas and the curry paste, stir (the potatoes will break apart mostly, which is ok). Allow to simmer until heated through.
  3. Add the kale and coconut milk and again simmer to hot, checking for spice level here. Add more red pepper flakes if needed.

I found this to be very very delicious. The paste was also a success for the omnivores in a chicken curry.

Serve over rice, noodles, or alone. Enjoy!