faux foodie


Peanut Butter Cups
January 30, 2010, 7:03 pm
Filed under: Company, dessert, favorites, Health

This is taken from Alicia Silverstone’s new cookbook, The Kind Diet. She made these on Oprah. I made them last night and they are delicious! I couldn’t find maple granulated sugar, so I substituted agave nectar/bit of regular sugar until the sweetness was ok. I skipped the chopped nuts due to time constraints.

Ingredients:

Chocolate Peanut Butter Cups
1/2 cup Earth Balance butter substitute
3/4 cup crunchy peanut butter (preferably unsweetened and unsalted)
3/4 cup graham cracker crumbs or 10 graham cracker squares
1/4 cup maple sugar or other granulated sweetener
1 cup grain-sweetened, nondairy chocolate or carob chips
1/4 cup soy or rice or nut milk
1/4 cup chopped pecans or almonds or peanuts
Directions:

Line a 12-cup muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.) Set aside.

Melt the butter in a small saucepan over medium heat. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 Tbsp. per cup, among the muffin cups.

Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted. Spoon the chocolate evenly over the peanut butter mixture. Top with chopped nuts. Place in the refrigerator to set for at least 2 hours before serving.

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Black Bean and Quinoa Salad
January 21, 2010, 2:43 am
Filed under: appetizer, chicken, Health, main course, side dish

(adapted from sparkpeople.com. I LOVE this recipe. Very healthy and fresh tasting. Serve with fish or chicken. Other ideas: avocado, different spices, etc.)
Ingredients

1 1/2 cups quinoa
1 1/2 cups canned black beans, rinsed and drained
1 1/2 Tbsp. red or white wine vinegar
1 1/2 cups cooked corn (fresh, canned or frozen)
1 bell pepper, any color, seeded and chopped
1 or 2 tomatoes
4 green onions, chopped
1 tsp. garlic, minced fine
1/4 tsp. cayenne pepper
1/4 cup fresh cilantro, chopped fine
1/3 cup fresh lime juice
1/2 tsp. salt
1 1/4 tsp. ground cumin
1/3 cup olive oil

Directions

Prepare quinoa as directed (if you have more than needed for this recipe, it freezes well. i suggest cooking in chicken broth)

While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.

Add beans, corn, bell pepper, green onions, tomato, garlic, cayenne and coriander to the quinoa. Toss well.

In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving.

Makes 8 servings.

Printed with permission from the American Institute for Cancer Research (so it has got to be good, right?)