Raw Peanut Butter Cups

I love the combination of chocolate and peanut butter! I am so glad I found this recipe since I can no longer have Reese’s peanut butter cups. I think these taste better than any peanut butter cup you can buy at the store. You can make these in less than half an hour and they look really impressiveJ They are easy to make and are delicious.

*Makes 8 servings

Ingredients:

1/2 c. coconut oil

1/4 c. raw cacao powder

1/4 c. raw nut butter (peanut butter, almond butter, etc.)

1 tbsp. agave

Directions:

1.       If your coconut oil isn’t already melted, put it in a bowl and place that bowl inside another bowl filled with warm water.

2.       Add the cacao and agave.

3.       You can use muffin tin liners if you want. I just oil the muffin tin and put about 1 tbsp of chocolate in the bottom of each.

4.       Place in the freezer to set for about 10 minutes or until hard.

5.       Put about 1 tbsp of nut butter in the bottom of each cup. Don’t let the nut butter touch the sides of the cup, or the finished product will look messy.

6.       Divide the rest of the chocolate equally between the tops of the cups, covering the nut butter completely.

7.       Place back in the freezer for another 10 minutes.

8.       I pop mine out using a spoon. If using liners, peel the liners off your cups.

9.       Enjoy! Store the extras in the fridge.

Curried tempeh-mango pita sandwich

This sandwich is a perfect combination of tempeh, mango, vegenaise, and curry. It tastes so good! If you don’t like tempeh you can use chickpeas.

*4 servings

Ingredients:

For the sandwich:

1 8 ounce package of tempeh

1 tbsp Bragg’s

1 c. chopped mango

1/4 chopped scallions

For the dressing:

3 tbsp Vegenaise

2 tbsp apple cider vinegar

Juice of 2 limes

2 tsp curry powder

1/4 tsp salt

Directions:

1.       Tear the tempeh into bite-size pieces and place in a small saucepan. Cover with water and add the Bragg’s. Cover the pot and bring to a boil.

2.       Lower the heat and simmer for 15 minutes.

3.       Drain and transfer the tempeh to a bowl to cool.

4.       Chop the mango and scallions and whisk together all the ingredients for the dressing.

5.       Add the mango and scallions to the tempeh. Add the dressing and mix.

6.       Cover and refrigerate at least one hour to allow flavors to meld.

7.       Serve in split pita halves.

8.       Add lettuce and/or red onions if desired.

Mustard Maple Tempeh and Asparagus

This tempeh recipe is full of flavor. It is sweet from the maple syrup and a little tang from the Dijon mustard.

Ingredients:

1 8 ounce block tempeh

2 tbsp Dijon mustard

2 tbsp maple syrup

1 tbsp Bragg’s

2 tbsp coconut oil

Directions:

1.       Pre-heat oven to 400 degrees F. Prep a baking sheet with parchment paper.

2.       Cut the tempeh into 1/2 inch strips.

3.       In a bowl, whisk together the mustard, maple syrup, Bragg’s and coconut oil.

4.       Add the tempeh to the marinade. Stir gently until tempeh is coated and let marinate for 30 minutes.

5.       Spread tempeh onto baking sheet. Bake for 10 minutes. Turn pieces over and bake an additional 10 minutes.

Asparagus with Lemon and Garlic

Ingredients:

1 bunch asparagus

2 tbsp olive oil

1 tbsp water

1 clove garlic, peeled and minced

1 lemon, juiced

Salt and pepper to taste

Directions:

1.       In a large skillet add the asparagus, olive oil, water and garlic. Cook for 2 minutes.

2.       Toss the asparagus and cook for an additional minute.

3.       Repeat until asparagus is crisp-tender.

4.       Add the lemon juice and toss to combine. Add salt and pepper to taste.