Wednesday, April 27, 2011

Vegan Peanut Butter Cups

I guess you really wouldn't call what I made "cups", maybe peanut butter blossoms, and peanut butter hearts. But semantics, its the same concept.

I bought these Ice Cube Trays at Ikea and they work great for chocolates. Alternatively, you could buy little peanut butter cup wrappers.

The kosher salt was a last minute idea. We ate those ones really quick and I didn't get a picture. The salt goes amazingly well with the chocolate and peanut butter.

Next Challenge Snickers.


  • 1 pound -- vegan chocolate (I used bittersweet, ran out and mixed in some dark)
  • 1 Cup -- Peanut Butter
  • 1/2 Cup -- Powdered Sugar
  • 2 splashes -- Vanilla Extract
  • Kosher Salt (optional)

In double broiler Melt Chocolate.


Place a couple granules of the kosher salt at the bottom of paper cups or ice cube trays if you are using them. Spoon in some chocolate. Using a little paint brush, brush the sides of the cups/trays making sure chocolate is covering them fully. Make sure there is enough room for the peanut butter and more chocolate on top. Place in Freezer.

While Chocolate is solidifying. Mix Peanut Butter, Powdered Sugar, and Vanilla in a bowl. You should get something the consistency of cookie dough.

Press Peanut Butter Dough into trays of chocolate, leaving enough room to be brushed with chocolate on top.

Coat the tops of the peanut butter, allowing the chocolate to fill in all the holes. Brush with a paint brush to make sure its coated well. Put in freezer.

Pop the chocolates out of the mold once chocolate has solidified. Enjoy.

-Jordan Halliday

Peanut Butter Cups on FoodistaPeanut Butter Cups

Tuesday, April 12, 2011

Thai Massaman Curry with Tofu

 This is my favorite curry, I realize I make mine probably differently than most. I like mine a little sweeter, So I use a little sugar and my secret ingredient... Peanut Butter. But, it is my style so, whatev's. It tastes good the way I do it. You'll also want to use a large wok for this.
  • 4 cups -- coconut milk
  • 1 can -- massaman paste (can be found at asian market, make sure it is vegan)
  • 2 large -- potatoes
  • 1 block -- firm tofu
  • 2 large -- carrots
  • 2 tbsp -- chunky peanut butter (optional)
  • 2 tbsp -- sugar (optional)
  • 2 tbsp -- roasted peanuts (optional)
  • salt and pepper to taste
Step One!
Mix Massaman Paste and 2 cups of Coconut Milk over medium heat until well mixed (about 5 mins).

Step Two!
Chop & Add Potatoes and Carrots, Then Add remaining coconut milk.


Step Three!
Cube and Add Tofu and let sit over medium heat until potatoes and carrots are well cooked.

Step Four!
Add Peanut Butter, Sugar, Salt, Pepper and Peanuts and Stir Well.
Serve over White Rice. Enjoy!

-Jordan Halliday

Monday, April 11, 2011

Vegan "Jello"

So my friend/co-worker Meagan was bummed when she found out she couldn't eat jello the other day.

So I decided to make a recipe to show you all how easy it actually is to make "jello" vegan. 

The hardest thing you will need to find is "agar agar" which is available at most asian markets and some grocery stores.

You can also throw in chopped fruits into this, But I was never a fan of that.

  • 4 Cups -- Juice
    (I used Limeade, which is kinda like a juice, you can use koolaid or whatever you want really)
  • 4 Tablespoons -- Agar Agar Flakes
  • Food Coloring (optional)
Step One!
Add agar to juice and bring to boil in pot.
Step Two!
Reduce heat and simmer for about 5 minutes or until agar is dissolved.
Mix in food coloring and chopped fruit if you want at this point.
Step Three!
Pour into tray, chill overnight or until firm in fridge. Enjoy!

-Jordan Halliday

Split Pea Soup

This recipe is really not one of exact measurments.
I started with all these dry ingredients, mixed them together in a large quantity, then I used a cup of the mix.

So... for an exact measurement, I guess you could use 2 tablespoons & roughly 1/2 teaspoon of all the ingredients to make one cup.

  • 1/2 cup -- white rice
  • 1/2 cup -- pearled barley
  • 1/2 cup -- green split peas
  • 1/2 cup -- yellow split peas
  • 1/2 cup -- whole green peas
  • 1/2 cup -- lentils
  • 1/2 cup -- red lentils
 Mix well together, store for later.
 Recipe can be doubled.

  • 1 cup -- Soup Mix (see above)
  • 3 cups -- Vegetable Broth
  • 1 -- large carrot
  • Salt and Pepper to taste.
    *Other produce is optional

Step One!
Take a cup of your soup mix, and 3 cups of vegetable broth and bring to boil over medium heat.
Step Two!
Reduce heat, cover and simmer for roughly 45 minutes to an hour. Stirring occasionally. About 30 minutes into the cooking, Cut carrot into small slices and throw into pot.

Step Three!
Salt and Pepper, Serve with bread and enjoy!
-Jordan Halliday

Saturday, April 2, 2011

Curried Couscous

I know I have basically done really similar curry recipes lately. I should switch things up. Add other recipes. But I haven't really been making anything that I haven't already posted on here lately. I really wanted couscous, and I really wanted curry. So I thought I would combine them. It isn't much different from my "Instant Chickpea Curry Rice". But, Whatever. Enjoy.


  • 1 1/2 Cups -- Water
  • 1 Cup -- Couscous (I used tricolor)
  • 1/4 Chunk -- Golden Curry Sauce Mix Block
  • 2 Tablespoons -- Vegan Margarine (I used earth balance)
  • salt & pepper to taste.
Step One!
Boil Water in pan, Add Margarine & Golden Curry Sauce Mix Chunk.
Stir until both are well melted.

Step Two!
Stir in coucous.

Step Three!
Reduce heat & cover for 3-5 mins.

Step Four!
Salt and Pepper to taste, Serve, Enjoy!

-Jordan Halliday 
Related Posts Plugin for WordPress, Blogger...