Sometimes we just need a little chocolate in our lives. And sometimes we need the cutest little cups of chocolate coconut cream pie; they’re so cute we could just die! These little pies-in-a-cup are the cupcakes of the cream pie world; a perfect portion of chocolatey goodness, with seasonal berries to boot. This no-bake recipe is so simple you will want to make it over and over again, and it’s so decadent and delicious, no one will believe it’s vegan.
Stir together melted coconut oil and chocolate cookie crumbs.
Press mixture into individual ramekins or small mason jars, to a one-inch thickness.
Place chopped chocolate in a medium heat-safe bowl. Add vanilla.
In a small saucepan, bring coconut milk to a boil. Pour over chopped chocolate and stir until smooth.
Pour chocolate mixture into the ramekins or mason jars over top the chocolate cookie crust.
Refrigerate until firm, approximately 2-3 hours.
Garnish with berries and serve.
Yield: Makes approximately 10 miniature pies, depending on jar/ramekin size.
Nothing spells P-A-R-T-Y like a good quinoa salad, or at least like this fiesta-in-a-bowl! Not only is this salad chock full of protein, fibre, iron, potassium, and Vitamins A, B, C, E, and K, but it is also chock full of amazing flavor. Cilantro, cumin, and lime combine to make a taste explosion.
This salad can be a perfect vegan meal all on its own, but it also makes a great side dish for barbequed steaks, chicken, or even mushrooms. It also goes fabulously with homemade margaritas. Now that’s what I call a fiesta!
Prepare quinoa according to package directions. Refrigerate until completely cooled.
Whisk together lime juice, olive oil, garlic, onion, cumin, sugar, salt and pepper.
Add chickpeas, black beans, and cherry tomatoes to the cooled quinoa. Pour dressing over top and combine well.
Stir in the cilantro and avocado just before serving.
Even though we hardy Canadians use the barbeque year-round, I still think of this time of year as the beginning of barbeque season. Not that I myself use the barbeque, mind you; I’m somewhat terrified of fire and I have visions of my hair going up in flames and the house blowing up if I make one wrong move with the grill. In any event, my husband is always thankful when the evenings are bright and warm and barbeque season is officially upon us, since that means he doesn’t need to be grilling in the dark, wearing a parka.
The boys in my house love barbequed bratwurst and hot dogs, and in the spirit of togetherness I would like to join them in this; however, tofu dogs and sausages are not, in my opinion, edible. One of my girlfriends calls them “not dogs” which I think is an apt description. I created this recipe so that I too could have something tasty in a bun when the boys are eating dinner ballpark-style. Bonus: the mushrooms are fantastic cold the next day, so double up the recipe and put one in a sandwich for lunch.
Place mushrooms in a shallow bowl.
Whisk together olive oil, vinegar, garlic, and honey; pour over mushrooms and marinate for 2-3 hours.
Grill over a hot barbeque for about ten minutes.
Spread goat cheese or cashew cheese on whole wheat buns; slice mushrooms lengthwise and arrange inside bun. If desired, drizzle with leftover marinade.