vegan twix bars

Vegan Twix bars?? Twisted right?

 For some of you die hard Twixers, imagining any modification to the real deal Twix bar may be hard to believe. To you I say believe it!

These tantalizing Twix bars are decadent, crispy, gooey (like a real Twix), low glycemic (slower glucose release), vegan, and gluten free (unlike a real Twix). 

I don't know about you, but for me, Twix are my favorite childhood candy bar. Unfortunately, if I eat a Twix bar now, I would be breaking several vegan codes. Not to worry because the cool thing about being vegan is that I can enjoy non-vegan foods I loved as a kid by modifying it some way! I found this recipe on Oh She Glows and it's the perfect, healthier choice to the not-so-healthy Twix. 

side note: 
(Where did the Twix name originate from anyways?) Click here to find out!

What you'll need:

for the crust

- 2 1/2 cups Gluten Free rice crispy cereal 

(I use brown rice crispy cereal from the bulk bin at Whole Foods)

- 1/2 cup brown rice syrup

- 4 tablespoons peanut butter (be generous!)

- 2 tsp pure vanilla extract

- pinch of sea salt

for the date caramel

- 2 cups pitted dates

- 2 tablespoons peanut butter (I used 1 tbsp pb and 1 tbsp cashew butter)

- 2 tbsp almond milk (or any other kind of nut milk)

- pinch of sea salt

for the chocolatey top!:

- 1 cup semi sweet chocolate chips

- 2 tsp coconut oil

- 2 tablespoons almond milk

Do it!:

1. Line an 8-inch pan with two pieces of parchment paper. In a small pot, add the brown rice syrup, peanut butter, and vanilla. Increase heat to medium and bring to a simmer, stirring frequently until combined. Add pinch of salt. Pour into a large bowl with rice crisp and stir well.

2. Scoop the rice crisp mixture into pan. Wet hands slightly and then spread the mixture evenly and press down firmly until smooth. Place in freezer while you make the date caramel.

3. Place pitted dates, peanut butter, milk, and salt in the food processor and process until almost smooth and a big ball forms.

4. Spread caramel layer over top of the crust until it’s as smooth and even as you can get it. Place back in the freezer for 10-15 minutes to set.

5. Melt the chocolate and optional coconut oil in a small pot over low heat. When 2/3 of the chips are melted, remove from heat and stir until smooth. Spread chocolate on top of the caramel and place in the freezer for about 3 minutes only.

6. Remove from freezer (chocolate should be slightly firm, but not completely set) and slice into rows and then in half. Freeze again until set for about 10 minutes. Store in fridge or freezer.

7. Chow down and share!

cheezy kale chips

"Chips made out of kale?? WEIRD!", you say. 


"Don't slam it until you try it people!", I say.  


I haven't tried this specific cheezy kale chip recipe (by Angela Liddon of Oh She Glows) but I trust the result will be a prosperous one because 1) I trust the woman and 2) everything (and I mean everything) I make from her blog has been a joy to make and even more of a joy to consume. 


I guess that's why I trust the woman ;) 


I plan to make a big batch to enjoy during my 39 hour trip to Africa next week because I know I'll need some greens and I know airport "greens" won't make the cut.  


Hooray for cheezy kale!

What you'll need:

- 1 large bunch of kale, stems discarded and leaves ripped up

- 30 grams organic sundried tomatoes, soaked in water to soften for at least 1 hour (see note)

- 1 cup raw cashews, soaked in water for at least 1 hour

- 2 large garlic cloves

- 3/4 cup + 2 tbsp soaking water from tomatoes

- 2-4 tbsp fresh basil

- 2 tbsp fresh lemon juice

- 2 tbsp nutritional yeast

- 3/4 tsp fine grain sea salt, or to taste

Do it!:

1. In two separate bowls, soak the sundried tomatoes and cashews in water for at least 1 hour, but preferably 1.5-2 hours if possible. After soaking, reserve the tomato soaking water and set aside. Drain and rinse the cashews.
2. In a food processor, with the machine running, drop in the garlic and process until minced.
3. Add in the rest of the ingredients except the salt. Process until smooth, scraping sides as necessary, and add salt slowly to taste.
4. Wash the kale leaves and tear the kale into pieces, discarding the stems. Dry the leaves in a salad spinner (this helps the sauce stick). Place greens into a large bowl. Pour the cheeze sauce on top of the kale and stir with a spoon. Then toss the spoon and get in there with your hands to massage the sauce into the kale until well coated. Season with salt to taste.
5. Dehydrate for about 12 hours at 105-110F. Kale chips are ready when they are super crispy and taste magnificent.

*You may also use an oven if you don't own a dehydrator. However, store kale in glass jar to keep fresh longer.

kale with honeyed macadamia nuts + quinoa loaf

Oh, yum city! Whole Foods sent me these recipes (both vegan and gluten-free) today 

and as soon as I read the title, my mouth started watering! 

Kale with Honeyed Macadamia Nuts

What you'll need:

- 2 tablespoons honey, divided 
- 1/2 cup 365 Everyday Value Roasted & Salted Macadamia Nuts* 
- 2 bunches kale, thick stems removed, leaves thinly sliced 
- 2 tablespoons white wine vinegar 
- 1 1/2 tablespoons 365 Everyday Value Creamy Almond Butter 

*Note: be sure to choose nuts that are dry roasted, with no added oils. 

Do it!:

1. Preheat oven to 350°F. 

2. In a medium bowl, toss 1 tablespoon honey and nuts with 1 teaspoon water. 

3. Bake on a parchment-paper-lined baking sheet, tossing two or three times, 

until golden brown, 10 to 12 minutes. 

4. Cool and roughly chop.

                                                       5. Arrange kale in a large, deep skillet. 

6. In a medium bowl, whisk together vinegar, almond butter, remaining honey and 2 tablespoons water. 

7. Drizzle over kale, cover and cook over medium heat, tossing occasionally, 

until wilted and just tender, about 5 minutes. 

8. Scatter nuts over the top and serve.

Quinoa Loaf with Mushrooms and Peas

What you'll need:

- 1 tablespoon extra virgin olive oil, plus more for greasing 
- 8 ounces button mushrooms, sliced 
- Salt and ground black pepper to taste 
- 1 (15-ounce) can no-salt-added garbanzo beans, rinsed and drained 
- 3/4 cup rolled oats 
- 2 cups cooked quinoa  
- 1 cup frozen green peas 
- 1/2 cup chopped fresh parsley and/or 1 tablespoon minced fresh thyme 
- 10 sundried tomatoes packed in oil, drained and chopped 
- 1 cup (about 1 onion) chopped red onion

Do it!:

1. Preheat oven to 350°F. Lightly grease an 8-inch loaf pan with oil; set aside. 

2. Heat oil in a large skillet over medium-high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes. 

3. Meanwhile, put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. 

4. In a large bowl, combine mushrooms, bean mixture, quinoa, peas, parsley, 

tomatoes, onion, salt and pepper. 

5. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle. 

6. Bake until firm and golden brown, 1 to 1 1/4 hours. 

7. Set aside to let rest for 10 minutes before slicing and serving.

Try serving it with vegan gravy too!