Hot chocolate - Whole Food Plant Based, vegan

We woke up to 8 inches of snow and after our walk and some snow shoveling, we were totally craving a warm mug of hot cocoa. 

Honestly, I'd been mulling over how to make a sugar free, vegan hot chocolate for a while. My very skeptical non-vegan teenage test taster said it wasn't too bad (that's like winning the lottery), and she said I could probably sale it, she then suggested we move to Seattle and set up hot chocolate stand and hot cider stand.  She's a funny one, but she asked for seconds and thirds. 

This comes out warm and creamy and perfectly hits the spot of a great comfort food on a snowy day.  Mmmm 

Ingredients:

3 cups almond milk 

2-3 T cocoa powder or cacao nibs (for a deeper chocolate taste)

6-8 dates (seeds removed) covered with and soaked for 15 minutes in boiling water

1/3 cup raw, unsalted cashews preferably soaked overnight or 15 min in boiling water.

Additional boiling water

Cinnamon (optional)

Vanilla (optional)

Place dates and water they were soaked in, into a high powered blender. 

Blend until smooth.

Add cocoa powder, almond milk and cashews, blend until smooth. Add additional boiling water until it reaches your desired consistency. 

Add a dash of cinnamon or vanilla if desired (optional).

Serve immediately. 

Chili Cheese Fries - Comfort Food

I recently returned from a trip to Colorado.  

There we tried to visit one of my favorite restaurants in Minturn - the Turn Table. 

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It is the epitome of a greasy spoon diner, and a local's secret. Our favorite meals there are the gringo, and boos burritos.  One of my best friends and I used to stop in after snowshoeing, and she would ALWAYS get their chili cheese fries.  Yesterday, we played with homemade steak fries in my kitchen, and here's my rendition of chili cheese fries - inspired by the Turntable. 

This is a great meal when you want to spice up left over chili, need a warm comfort food, perfect for a cool fall or cold winter's night.

1 Recipe Chili (leftovers are great)

1 Recipe Steak Fries

1/2 - 1 cup shredded cheddar cheese

Place desired quantity of fries on oven safe plate or dish.

Sprinkle with shredded cheddar cheese.

Place under broiler until cheese is melted and bubbly. 

Slide fries and melted cheese into bowl of hot chili.

Garnish with sour cream, chopped onions or chives, bacon as desired.  

Banana Berry Bread Pudding

 

This is such a quick, simple, and satisfying comfort food and chances are you already have everything on hand.
I found my original recipe for this twelve years ago. Then I tweaked it just a little bit and made it mine. My youngest child told me this was "amazing mom". What more can I say? Well - I think it is very pretty too. Aesthetically pleasing is always a plus.

4 cups cubed day-old French or Sourdough bread (1-in. pieces)
1/4 cup butter, melted
3 eggs
2 cups milk
1/2 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 sliced firm banana (1/4-inch pieces)
1 cup mixed berrie (fresh or frozen)

SAUCE:
3 tablespoons butter
2 tablespoons sugar
1 tablespoon cornstarch
3/4 cup milk
1/4 cup light corn syrup
1 teaspoon vanilla extract
Directions

Place the bread cubes in a large bowl. Pour melted butter over bread and toss to coat. Place coated bread in sprayed 9X13" baking dish. Gently distribute berries and bananas over the bread cubes and set aside.

In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg, and salt. Pour over bread cubes and fruit. Allow to sit for a few minutes so that the bread begins to soak up the egg mixture. Bake, uncovered, at 375° for 40 minutes or until a knife inserted near the center comes out clean.

Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding. Yield: 6 servings.

Winter Stew

Several years ago I decided that I wanted some stew. My mother gave me a recipe she had, and here is my evolution which has turned into a comfort food for my family. We love to order bread bowls from the bakery for this winter favorite.


1-2 lbs. stew meat
1/2 c. seasoned flour (basil, oregano, seasoned salt, and pepper added to the flour)
1-2 T. olive oil
3-5 large carrots, coarsely chopped
3 large potatoes, peeled and diced into 1/2 inch pieces
1 medium onion coarsely chopped
2 stalks of celery coarsely chopped
1-3 t. lemon juice
1-3 t. Worcester sauce
2 t. A1 steak sauce
2 bay leaves
2 beef bouillon cubes
Water
salt and pepper to taste

Place seasoned flour in a large bag. Add meat and toss to coat. Heat oil over medium high heat and braise meat.
Place meat in a crock pot or slow cooker. Fill 3/4 with water and add additional ingredients. Allow to cook on medium until the meat is tender and falls apart - approximately 6-8 hours. If the liquid is thin, remove 1 cup, add 1-2 T. flour and make a thin paste, then mix back into the stew and allow to heat and thicken.
Remove bay leaf prior to serving.

Note - if you prefer less mushy vegetables, wait to add them until 1-2 hours prior to serving.