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Raw Chocolate Fudge Pie

Written on April 30, 2014 by Wannabe Chef in Dessert

If there’s any way to make peace after 2 weeks of not posting it’s this recipe.

Spending the weekend with friends or family is great but usually leads to a week without recipes. Last weekend was the exception. My friend Eury visited and stayed with me and insisted(she’s going to hate that word–“suggested”) we make the raw fudge pie recipe she’s been working on.

Whether you’re gluten-free or gluten-full, vegan or a meat lover, there’s no denying raw desserts are just better than regular ones. They’re always fudgier, creamier, more flavorful, and easy to convince yourself they’re healthy so you can go back for seconds.

Rich raw chocolate fudge pie

With permission I’m sharing Eury’s recipe which’ll easily win over the staunchest crowd. The cashew filling has the same taste and texture as any milk chocolate fudge. If you do not care about the health benefits of eating raw and only make this because raw desserts have amazing flavors and textures, feel free to substitute the maple syrup for honey, corn syrup, or simple syrup.

Raw Chocolate Fudge Pie

Prep time: 20 minutes

Cook time: 0 minutes

Ingredients(Makes 16 servings):

For the crust:

3/4 cup almonds
1/2 cup walnuts
1/4 cup + 2 Tablespoons unsweetened cocoa powder
3 Tablespoons maple syrup
1 teaspoon vanilla extract

For the filling:

2 cups cashews
1/2 cup maple syrup
1/2 cup water
1/2 cup coconut oil
3/4 cup unsweetened cocoa powder
2 teaspoons vanilla

Method:

Pulse the almonds and walnuts in a food processor until finely chopped.
Add in the syrup, cocoa powder, and vanilla for the crust and continue processing until it forms a mixed dough.
Press the dough into a 9-inch pan until the bottom’s about 1/4-inch thick.
For the filling, process the cashews into a fine powder. Make sure not to over blend them into cashew butter.
Add in the maple syrup and water and continue blending until smooth.
Add in the rest of the ingredients and process until it forms a smooth liquid filling.
Pour the filling over the crust and spread into an even layer.
Refrigerate for ~4 hours until the center has set. Cut with a sharp knife into servings. Refrigerate when not enjoying.

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Lunch Box Trail Mix

Written on July 7, 2013 by Wannabe Chef in Snack

I’m a conservative when it comes to trail mix politics. I won’t go near one at the store if it has dried pineapples or brazil nuts; I would say that even pumpkin seeds are pushing it for me. The best trail mix is the simple kind you grew up with.

This is a classic mix with a few different nuts, chocolate M&Ms and of course lots of peanuts. My 5-year old self would probably pick out the chocolate first and leave the raisins behind but I’ve come to appreciate them more and more.

Pay attention to whether the nuts you use are salted or unsalted. I’d recommend only using salted peanuts and unsalted cashews and almonds for the best flavor. Roasted nuts are more traditional but use whichever you think have the best flavor.

Lunch Box Trail Mix

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 5 cups or 20 servings):

1 1/2 cups roasted salted peanuts
1 1/2 cups whole almonds
1 cup whole cashews
1 cup M&Ms
1 cup Raisins

Method:

Combine all of the ingredients in a large bowl and mix well.
Store in an airtight container and keep in a cool place when not eating.

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Chocolate Cashew Butter

Written on July 1, 2013 by Wannabe Chef in Snack

Cashews and chocolate are an underappreciated combination.

Peanuts and chocolate have Reese’s. Almonds and chocolate have Trader Joe’s chocolate covered almonds. Hazelnuts and chocolate have Nutella. When will cashews get their moment to shine?

Until they do, we’ll all have to settle for homemade, which really isn’t so bad once you taste it. The cashews have a nutty, roasted flavor that perfectly mixes with the cocoa powder’s bitterness. If you have powdered vanilla, it’s a great way to add another depth of flavor. Starting the day off with a spoonful of this on toast or oatmeal will certainly keep you happy and healthy.

You can use roasted or unroasted cashews for this recipe, whole or halves and pieces. Since you’re pureeing them into a butter anyway, I would recommend choosing whichever is cheapest at the store.

Chocolate Cashew Butter

Prep time: 15 minutes

Cook time: 0 minutes

Ingredients(Makes 16 ounces):

3 1/2 cups unsalted cashews
1 Tablespoon oil
1/4 cup cocoa powder
5 Tablespoons sugar
1/4 teaspoon salt
1/2 teaspoon vanilla powder(optional)

Method:

Combine the cashews and oil in a food processor or high-speed blender and puree according to the manufacturer’s directions until the cashews make a smooth butter.
Add in the cocoa powder, sugar, vanilla and salt and blend until its mixed.
Move to a sealable container and store at room temperature when not eating.

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Strawberry Cashew Granola

Written on April 23, 2013 by Wannabe Chef in Breakfast

The best thing about Spring so far has been buying produce that’s not potatoes or shipped from the other side of the country at the supermarket. I even got suckered into buying a plant just because it was on sale and comes from a local town; I’m a marketer’s dream.

After a long, exciting weekend outdoors I couldn’t bring myself to do much more on Sunday night other than stay in watching TV and making this granola. Thankfully the recipe is simple enough that you can throw it together whenever. The next morning I slept through my alarm for almost an hour and hastily threw together a breakfast of yogurt, fresh strawberries, and this granola. Even on the run it tasted delicious.

The flavor of this granola is very subtle which is great over plain or vanilla yogurt in the morning before your taste buds really wake up. If you don’t feel like making the strawberry syrup you can also mix 6 Tablespoons of maple syrup with 2 Tablespoons of a good strawberry jam and have the same flavor.

Strawberry Cashew Granola

Prep time: 5 minutes

Cook time: 25 minutes

Ingredients(Makes 2 1/2 cups):

2 cups rolled oats
1/2 cup strawberry syrup
1/4 teaspoon salt
2 Tablespoon vegetable oil
1/2 cup roasted salted cashews

Method:

Preheat your oven to 350 degrees.
In a large bowl mix together the oats, syrup, salt, and oil.
Spread the oat mixture over a non-stick baking surface in a thin layer.
Bake for 20-25 minutes until the oats are toasted.
Remove from the oven and let the granola cool.
Break the granola apart and toss the clumps with the cashews.
Store in an air-tight container at room temperature.

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Cape Cod Trail Mix

Written on March 12, 2013 by Wannabe Chef in Snack

New England doesn’t have a standard cuisine but it certainly could. Between the apple cider doughnuts, glazed Dunkin Donut’s munchkins with jimmies and Boston cream pies there’s a lot to love(mostly carbs).

And then there’s this trail mix. You won’t find the typical gang of peanuts and raisins; instead we have cashews and almonds with dried cranberries. White chocolate instead of milk chocolate adds a sweetness to match the tartness of the berries. The flavors are simple but purely addictive, especially paired with some local apples and Vermont cheddar slices.

You could use raw almonds but I think roasted just have such a better flavor and texture. Similarly you could use raw cashews but I think you need something salted in the recipe to add a balance to the sweet.

Cape Cod Trail Mix

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes about 3 1/2 cups)

1 cup roasted, salted cashews
1 cup roasted almonds
3/4 cup craisins
1/2 cup white chocolate chunks

Method:

In a large bowl, combine and mix all of the ingredients together.
Keep in an air-tight container at room temperature when not eating.

All that’s missing is a bag of Cape Cod potato chips—never the baked or reduced salt kind.

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Homemade Honey Roasted Cashews

Written on February 13, 2013 by Wannabe Chef in Snack

I’m not sure when but at some point nuts became one of the most expensive items in the grocery store. It’s a shame. They’re one of the healthy foods that are naturally delicious, but dressing them up never hurts.

These have become my go-to afternoon snack. They’re perfect for a slight sweet craving or to throw on yogurt or even a tofu stir-fry.

I’m not sure if the egg white is completely necessary for this recipe but I love the texture of the sugar on the cashews after they’re baked. You can spice these up easily by adding in some cinnamon.

Homemade Honey Roasted Cashews

Prep time: 5 minutes

Cook time: 15-20 minutes

Ingredients:

2 cups cashews
1 Tablespoon egg white
1 Tablespoon honey
3 Tablespoons sugar
1/2 teaspoon salt

Homemade Honey Roasted Cashews Roasted

Method:

Preheat you oven to 325 degrees.
In a small bowl, mix together the egg white, honey, sugar and salt until the sugar and salt have dissolved.
Mix the cashews with the wet ingredients until they are covered.
Lay the cashews out on a non-stick surface in a single layer.
Roast for 15-20 minutes until the edges begin to darken slightly, taking care not to burn them.
Remove the cashews from the oven and let them cool completely.
Break the cashews apart and store them in an air-tight container at room temperature.

Purely addicting.

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Gluten-Free Vegan Mac N’ Cheese

Written on May 22, 2012 by Wannabe Chef in Entree

Thanks for sticking with me the past couple of weeks. I’ve moved home and (almost) unpacked and finally can get back to cooking and food blogging. And did I mention how nice it is to have a full kitchen again? It’s very nice.

One of the last things I ate before I moved was a frozen Amy’s rice macaroni and cheese. Blog-worthy? No. But incredibly delicious. I’d forgotten how good macaroni and cheese could be. Naturally I had it on the brain as soon as I got home and decided to make it almost immediately.

Trader Joe’s corn pasta is one of the few gluten-free pastas I like; you can’t even tell from the taste or texture that it’s gluten-free. It’s that good. Nutritionally, it’s not the best. But if you’re trying to win over a picky eater—gluten-free or not—it’s a safe bet.

This cheese sauce is made with cashews so it’s not only dairy-free but also soy-free. The nuts also add fiber and protein to the dish. You could substitute 3 Tablespoons of cashew butter in a pinch if that’s what you have on hand.

Gluten-Free Vegan Mac N’ Cheese

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients(Makes 2 servings):

3/4 cup gluten-free macaroni
1/4 cup + 2 Tablespoons raw cashews
7 Tablespoons(or a scant 1/2 cup) water
2 Tablespoons nutritional yeast
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon turmeric(for color only)
1/4 teaspoon pepper
Pepper and basil for garnish

Method:

Prepare the macaroni by submerging it in salt water and boiling for 8-10 minutes. Undercook the macaroni slightly.
While the macaroni cooks, make the cheese sauce by blending the cashews in 2-3 Tablespoons of water in a food processor.
Once the cashews are pureed smoothly, add the rest of the water and all of the spices and seasonings. Continue blending until well-mixed.
Drain the macaroni from the water and divide it between two small ramekins. Pour the cheese sauce on top evenly.
Broil at 400 degrees for 5 minutes until the top starts to brown.
Garnish with cracked pepper and chiffonade basil. Serve hot.

The basil and pepper help to lighten up the flavor, since no one wants a heavy mac n’ cheese dish in the Summer. The healthy fats in the sauce fill you up for hours and yet taste wholly satisfying. It’s not quite as easy as a frozen meal but well worth the effort.

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Triple Nut Bark

Written on March 13, 2012 by Wannabe Chef in Dessert

Thanks so much for your feedback on my last post; cover photo #2 was the clear winner. I probably would have picked #3 myself so I’m glad I asked and got different opinions.

On Sunday I wanted to make bark but couldn’t think of what recipe to make. Then I remembered one I made way back at the start of this blog that sounded delicious and decided it’d be a perfect chance to update the recipe and the photos.

It’s funny to think the last time I made this I was using a point + shoot and now I have a digital camera with 4 different lenses. It’s definitely an expensive hobby, but so much fun to get into.

Don’t have parchment paper? You can use a brown paper bag as a non-stick surface. It’s saved me from sticking chocolate many many times.

Triple Nut Bark

Prep time: 10 minutes

Cook time: 0 Minutes

Ingredients(Makes 15-20 servings):

12oz semi-sweet chocolate or chocolate chips
3oz(3/4 cup) peanuts*
3oz(3/4 cup) almonds*
3oz(3/4 cup) cashews*
Coarse sea salt(optional)

*Roasted nuts will be more flavorful than raw one, but either will yield a tasty result

Method:

Melt the chocolate in a microwave or over a double boiler.
Spread the chocolate out in a thin layer on a non-stick surface.
Evenly distribute the peanuts, almonds, and cashews over the chocolate and press them in lightly.
Sprinkle with coarse sea salt.
Refrigerate for 10-20 minutes until the bark has hardened. Remove it and break the bark into individual servings.
Store refrigerated for up to 2 weeks.

The more sea salt on this, the better. It’s totally optional but a must if you love salty-sweet desserts.

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Cranberry Cashew Quinoa

Written on March 7, 2012 by Wannabe Chef in Side Dish

It’s been a while since I posted a quinoa recipe. Not because I haven’t been eating it, but because I haven’t been doing anything interesting with it except covering it in store-bought sauce. At some point I forgot to go grocery shopping and had to get crafty and a recipe came out of it.

When I was growing up we always had fish for Friday during Lent. Actually, we usually had pizza because I didn’t like fish, but there was definitely an offering of fish. Usually it was white fish with lemon and dill. Now I don’t eat fish and I’m not Catholic, so fish on Fridays is clearly out. But the bright side of being a vegetarian is discovering new foods, and quinoa on any day is clearly in.

This quinoa recipe like most others is fairly versatile. You can eat it as a side dish with something light like fish or beans, or toss it on a salad of green vegetables and eat it as an entrée.

Cranberry Cashew Quinoa

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients(Makes 4-6 servings):

1 cup dry quinoa, cooked to box’s directions
1/2 cup dried cranberries
1/2 cup cashews, raw or roasted
1 Tablespoon lemon juice
2 Tablespoons dried dill or parsley
3/4 teaspoon salt
Honey to taste(optional)

Method:

Rinse and wash your quinoa before cooking.
Cook using the manufacturer’s directions for water and time.
When the quinoa has finished cooking, remove it from the heat.
Add into the pot the rest of the ingredients and mix until evenly combined.
Serve hot or cold as a side with fish or beans.

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Monkey Trail Mix

Written on February 27, 2012 by Wannabe Chef in Snack

If I remember anything from high school biology, it’s that monkeys are one of are closest relatives.

We like bananas; they like bananas. We like peanuts; they probably like peanuts. We like chocolate; they’d love chocolate if anyone were weird enough to give chocolate to a monkey.

Basically, monkeys have good taste in trail mix. And we do, too. This snack is packed with just things monkeys(and people!) would like.

I could only find Reese’s peanut butter chips so those are what I used. If you’re looking for something more natural, Sunspire makes really good peanut butter chips which you can find at some Whole Foods and natural food stores.

Monkey Trail Mix

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients:

1/2 cup banana chips
3/4 cup salted peanuts
3/4 cup raw cashews
1/4 cup peanut butter chips
1/4 cup chocolate chips

Method:

Combine all of the ingredients and mix together.

It doesn’t get much easier than that.

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