Month: April 2022

Homemade Mother’s Day Reese’s Peanut Butter Chocolates

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Mother’s Day is in a couple of weeks and why not make your mother some of these delicious Reese’s Peanut Butter Chocolates. These are AMAZING!!! I have to tell you that NO THESE ARE NOT VEGAN!! I know, I know, this is a whole food plant-based blog, but sometimes I just have to use the best milk chocolate, BUT if you do want to make these vegan, ENJOY LIFE chocolate is vegan and delicious. My favorite milk chocolate chips are Guittard Milk Chocolate Chips. They are so creamy and delicious. I can’t help myself! I had to use these!!!

The recipe is very easy and can be made rather quickly for a delicious Mother’s Day treat. I made these for Easter so they are an egg like shape, but you could shape them however you want and they will be amazing. I’m sure they will be a hit!

Homemade Reese’s Peanut Butter Chocolates

1 c. Peanut Butter (I used Skippy natural)

1/2 c. Powdered Sugar

2 t. Vanilla

1 pkg. Milk Chocolate Chips

Mix together the first 3 ingredients. Really mix this well, so it’s nice and creamy and not too sticky. If it is sticky, add more powdered sugar. Put this in a bowl and freeze for about 30 min. After dough is cooled, take 2 T. of the PB mixture and roll in desired shape. Put on a splat mat or on parchment paper and place in freeze again for about 30 min.

While these are in the freezer, melt chocolate in a double broiler on low heat. If you don’t have one, which I don’t, boil water in a small pot and I have a large (make sure it is large so the bottom of the bowl doesn’t touch the boiled water) steel bowl I put the chocolate chips in and place that on top of the small pot. It works so great and the chocolate will not scorch or turn white after it is cooled. Stir constantly until melted. Add about 3 T vegetable oil or canola oil to the chocolate chips to prevent clumping. You have to thin it out a bit so it will go on the peanut butter smoothly. Add more oil if it is too thick.

Take one peanut butter ball from the freezer one at a time and dip with a fork in the chocolate mixture and place on parchment paper on top of another cookie sheet. Repeat with each additional PB ball. It does take a little practice to do this but it gets easier as you do it. Place in refrigerator or freezer again until they are set up. I put mine in the freezer for about 30 min and then transferred them into a snapware to the refrigerator. Enjoy!!

Please let me know if you make this recipe. I would love to hear from you!

Happy Mother’s Day to all Mothers!!

Much love,

Peg

Tofu Teriyaki Bowls

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Servings: 4. Time to cook: 45 min.

These bowls are incredibly flavorful and you will love them. The tofu is delicious cooked on a crisper in high heat in the oven, which makes it so delicious and the teriyaki sauce is one I would use long ago for teriyaki spare ribs haha. No more of that! Now I have a new purpose for it and it suits my palate perfectly. This recipe looks complicated, but it really isn’t. First you make the sweet potatoes and if you have a double oven, make the tofu. If you don’t have a double oven, you can use one oven and put the sweet potatoes on one rack and the tofu on the other rack. Make the cauliflower rice, which takes about 15 minutes, cook the edamame and that’s it!

Teriyaki Sauce

  • 1 T. Garlic Powder
  • 1 C. Soy Sauce
  • 1 T. Dry Mustard
  • 1/2 C. Sugar
  • 1 T. Accent
  • 1 T. Corn Starch

Mix sauce together in a sauce pan and heat until thickened.  Set aside.

Sweet Potatoes

Heat oven to 425 to preheat.  Peel and cut sweet potatoes into even squares and dip in teriyaki sauce, take it out of sauce with a slotted spoon and put on a sheet cake pan with a splat mat on top.  Place in oven and cook for 15 minutes, then stir and then place in oven again for another 15 minutes.

(Option:  You can just cook the sweet potatoes without the glaze and just add it as a sauce later.  The hubs likes it that way but I like it cooked with the sauce on.  Try both and see which way you like better :). While sweet potatoes are cooking, prepare tofu.

For the Tofu

Above is the tofu that I love to buy.  It is extra firm and I find it in my local grocery store, Harmons.  Seriously,  YOU HAVE TO BUY THIS KIND OF TOFU!!  It is so much better than the other brands.  You just have to open the package and cut the desired amount you want and then rinse it, dry it off with a paper towel and it is ready to use.

Preheat oven to 425.

  • 1/2 block of tofu, cut lengthwise and then into 1″ squares
  • 3 T. Cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Place cornstarch, salt and pepper in a ziplock bag and give it a good shake. Place tofu in the bag and shake, shake, shake until tofu is well coated. Place on rack roasting pan and put in oven. Cook for 10 minutes, stir, and cook for 10 more minutes until tofu is nice and golden.

Cauliflower Rice

  • 2 packages of frozen riced cauliflower (I found this at Costco)
  • 1/2 chopped onion
  • 3 cloves crushed garlic
  • 1/2 c. vegetable broth to prevent sticking
  • salt and pepper

Put cauliflower bag in the microwave one at a time for 3 minutes. Set aside. In a fry pan or I used a wok, on medium high heat about 1/4 c. of broth until hot, add onion and garlic and cook until onion is nice and translucent. Add cauliflower and cook for about 7-10 min or until it appears to be cooked through. You may need to add a little more broth to it to keep it from sticking. Add a little salt and pepper if desired.

  • 2 bags edamame. Cook frozen edamame 3 min., but make sure you poke holes in the bag with a fork (I like the Peggy’s brand from Costco. Sorry, no relation haha)

Assemble the bowls:

  1. Place cauliflower rice in bowl
  2. Place sweet potato and tofu in bowl
  3. Next put the edamame
  4. Top it off with the yummy teriyaki sauce

ENJOY!!! This is seriously one of my all time favorites! Please let me know if you try it! I always love to hear from my readers :).

OG Peg’s Plant-Based Creamy Cauliflower Corn Chowder

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The other night I got home from work and the thought crossed my mind that I have not produced an OG recipe in a while and then the wheels start churning. One of the things that I love to do when making and original is to look at all of the ingredients in my refrigerator and see the food that I have on hand and then create! It is really a fun thing for me to do, but sometimes I put a little bit of this, a little bit of that and a whole lot of this in it. haha. That is just how my mother would cook, but it does not serve those well who need exact measurements, like my daughters lol. Here’s to you girls—–

OG Peg’s Plant-Based Creamy Cauliflower Corn Chowder

Total Time to cook: 45 min

This recipe is comfort food at its finest. Even your carnivores will love it! I promise!

  • 1/2 package Organic Felicetti Cavatappi Pasta, cooked al dente (see pic at bottom)
  • 1 large onion
  • 4 cloves garlic
  • 1 t. onion salt
  • 2 t. garlic salt
  • 1/2 t. pepper
  • 1 t. salt
  • 1/2 – 1 t. thyme
  • 3 small or 2 large heads cauliflower, cut into medium pieces
  • 5-6 c. vegetable broth (enough to cover the cauliflower about 1″ above)
  • 2 14.5 cans Great Northern Beans
  • 2 14.5 cans of corn
  • 1 c. whole cashews (I like the organic Costco brand)
  • 1 1/2 c. water
  • 1 t. apple cider vinegar
  • 1 t. lemon juice
  • 3 T. nutritional yeast

Cook pasta. Make sure the water is well salted and boiling before adding the pasta. Cook 9 min. Drain and set aside.

While pasta is cooking cut onion, peel garlic and add to a wok if you have it, but if not just a frying pan. Add a little broth to the pan and saute until the garlic, onion, garlic salt, onion salt, salt and pepper and thyme until onion is translucent about 7-8 min.

Put cauliflower into a large soup pan with the broth and bring to a boil. Add corn and onion mixture and cook for about 10 minutes, checking after about 7 min after boiling to make sure the cauliflower is done to your liking.

While cauliflower is cooking make the cashew cream mixture in a high speed blender (I have a vitamix). Add remaining ingredients in blender and blend well, as in really well. You don’t want any chunks in your delicious soup.

Once cauliflower is done to your liking add the cashew cream and bring to a boil. Taste and adjust seasonings and enjoy.

This recipe may look hard but it really is simple and if you wash your dirty dishes as you go, it’s a cinch! Please tag me if you make this. I always love to know who has tried my recipes, especially my originals.

Love to all.

This is the pasta I order on Amazon for this dish. It’s truly amazing and makes all the difference to have delicious pasta.