Chocolate peanut butter pudding

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This is one super simple and mind blowing chocolate  peanut butter pudding recipe!  if you want to treat yourself, then this is the way to do it and it is sure to put a smile on your face. This decadent chocolate peanut butter pudding comes together in about 5 minutes! Truth is I am not much of a chocolate girl but when peanut butter comes into the game I am totally sold. Dark, sweet, and luscious with a hint of contrasting saltiness, super tasty and kinda healthy! This has been my all time favorite dessert ❤

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Ingredients

1 package firm siken tofu
1/2 cup melted semi sweet vegan chocolate chips
2 TS agave nectar
1/3 cup light peanut butter
1 ts vanilla extract

shredded chocolate for garnishing (optional)

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Place all the ingredients in a food processor and blend to combine. Chill for a couple of hours before serving. Enjoy!

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Vegan chocolate brownies

If you love chocolate you will for sure love these vegan chocolate brownies. If you add the optional chocolate chips you will get more of a fudge brownie. Instead of walnuts you can use almonds or cashews. They will still taste decilious even if you make them nut free.

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Ingredients:

  • 2 1/2 cups of whole wheat all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 cups brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch of salt
  • 1 over ripe banana mashed well
  • ½ cup olive oil
  • 1 ½ cups water
  • 4 tsp apple cider vinegar
  • 1 cup walnuts
  • 1/2 cup chocolate chips (optional)

Blend the banana with all the wet ingredients in a food processor or blender until creamy. In a mixing bowl combine all the dry ingredients except the walnuts. Pour the wet into the dry ingredients and mix well. Add the walnuts and pour the batter into a greased pan. Bake in a preheated oven at 180 C for 20 minutes.

 

vegan cooking class: mushrooms giouvetsi, artichoke & white bean dip and chocolate peanut butter cups

At this week’s vegan cooking class at Nea Guinea we continued making holiday recipes. We made mushrooms giouvetsi served in single pots, artichoke and white bean dip (recipe below) and chocolate peanut butter cups.

artichoke & white beans dip

Artichoke and white bean dip

Ingredients

2 Tbsp olive oil
1 small onion, chopped
2 cloves of garlic, minced
1 1/2 cup white beans, cooked, rinsed and drained
1/2 block silken tofu (like mori nu)
1 1/2 cups artichoke hearts (canned)
1 cup of spinach (optional)
1 tsp mixed dry herbs
1/2 tsp smoked paprika
salt and pepper to taste
1/4 cup shredded vegan cheese

Heat the olive oil in a pan over medium heat and saute the onion and garlic. In a food processor blend all the other ingredients except the vegan cheese. Add the sauteed onion and garlic and blend for an additional minute. Pour the mixture in a small baking pan, top with the shredded vegan cheese and bake in preheated oven at 180C/350F for 20 minutes. Serve with warm pitas or veggies. Enjoy!

cooking the orzo and the mushrooms for the giouvetsi
filling the chocolate peanut butter cups
filling the giouvetsi baking pots
giouvetsakia ready to go in the oven
artichocke and white beans dip
table is set
chocolate peanut butter cups

lovin choco waffles

Today is our 5th wedding anniversary. Time flies by so fast. It kinda feels like we’ve met yesterday. Outside of a crappy hotel in London few hours before a Guns N’ Roses concert. One of the best nights of my life ever! To celebrate our wedding anniversary I made these lovin choco waffles. And served them along with a cup of hot chocolate. Blissful loving morning! Make these for your partner. They scream love!

lovin choco waffles

Ingredients

1 cup finely ground old fashioned rolled oats
1 cup whole wheat flour
pinch of salt
1 tsp baking powder
1 Tbsp cocoa
1 cup almond or soy creamer or your preferred non dairy milk
1 Tbsp olive oil
2 Tbsp light agave nectar or maple syrup
2 tsp pure vanilla extract
4 Tbsp vegan nutella

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In a large mixing bowl whisk together the flours, salt, cocoa and baking powder. In a separate bowl whisk together the almond creamer, olive oil, syrup and vanilla. Add the wet ingredients to the dry ingredients and mix. Cook the waffles according to the waffle iron manufacturer’s instructions. Halve the waffles, spread one Tbsp of vegan nutella at the bottom half and cover with the top half creating a wafffle/nutella sandwich.  Continue with the others. Serve and Enjoy!

Happy Thanksgiving!

Happy Thanksgiving to all! I don’t understand why people in Greece do not celebrate Thanksgiving. I find Thanksgiving to be an amazing opportunity to celebrate and be thankful of what you have. I am thankful to have a wonderful family, two adorable kitties, the best husband in the world and really great friends. As Thanksgiving is not a holiday in Greece and had to spend much time working, I didn’t manage to create a really great Thanksgiving dinner. It was also just me and Sean so I preferred to spend more time with him instead of cooking for many hours.  Of course we did have dinner. And watched football. For dinner we had black bean cutlets, creamy mashed potatoes, cranberry sauce, veggie pot pie,  a pretty green salad and easy chocolate peanut butter pie. I didn’t even think to take any pictures when I served the dinner, so all I have to share today is an after hours photo from our pie. Actually of what it was left…

chocolate peanut butter pie

This was made with graham crackers crust and chocolate peanut butter pudding filling. And it tasted great!