Week 50: {Vegan} Hot Chocolate! Yeah, We Got It!

Week 50?!  How did that happen…I only have two more weeks of my Project 365…umm Project 52 (and a new found respect for those who successfully manage a Project 365).  As the year winds down and I get busy decorating, shopping, wrapping, card writing (hopefully, they may arrive with the Kings at this rate), and visiting – cooking and meal planning has gotten a bit slow.  I’ve stayed with tried and true favorites that are simple, fast and have lots of leftover potential.  Last night was a delicious chili that I’ve made versions of many times and will happily reheat all week.  On the plus side, tis the season for sweet treats and Week 50 was a great success in that department.

You may have thought we could stop talking about pumpkin but if you knew me at all you’d know pumpkin is a year round favorite that never hibernates in my kitchen.  Dreena Burton’s Vegan Pumpkin Muffins were the first new recipe this week.  I decided to alter the topping to be more of a streusel topping by mixing equal parts brown sugar, oats and chopped pecans.    These were wonderfully moist and delicious muffins.  The touch of chocolate from the chocolate chips and the added streusel topping were just enough to satisfy a sweet craving.

IMG_5554

IMG_5590As the weather turned to snow and ice leaving me homebound for the weekend, I decided hot chocolate and cookies would be necessary to weather the storm.  Everyday Happy Herbivore has a Chai-Oat Cookie recipe I’ve been eyeing but hadn’t made yet.  These cookies come together quickly with white beans (I used cannellini) and banana forming the base of the wet ingredients.  They are lovely cookie, with a texture that is reminiscent of Mexican Wedding Cookies as Lindsay notes in the recipe.  The abundance of seasoning really tones down the banana so even though I used very ripe bananas to make these cookies I don’t notice that overpowering banana flavor that sometimes results from baking with the distinctive fruit.

IMG_5589The Hot Cocoa recipe is in both Happy Herbivore Abroad and the new Happy Herbivore Light & Lean cookbooks.  After making this recipe you will never buy a packet again (mind you those packets generally have sugar and corn syrup as the first ingredients with cocoa somewhere around 3 or 4).  This is all whole food plant based and easy to prepare.  Absolutely delicious and the cocoa tastes so much better than any processed variety.  There is a Happy Herbivore Cooking Show online and tonights episode will be chocolate chip cookies and hot chocolate so tune in to get the cocoa recipe.

IMG_5586New Recipes Made This Week: 3

New Recipe Tally 2013: 146

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