Valentine's Recipe: Three's Company Pie!

You just knew I would post something chocolatey for Valentine's, didn't you?!  :D

I ran a poll on my fb page for what NEW recipe from LTEV to post.  It was a bit of a tight race, but this Three's Company Pie (aka chocolate, peanut butter, 'n banana pie) had the edge.

When I created this pie, I wanted to give you something that didn't use silken tofu or another soy product for a creamy, silky texture.  Not hating on soy (at all - it's part of our diet).  Rather, I wanted the recipe to be accessible for those with soy allergies.  And, for those with peanut allergies, you can make this pie with a nut butter like cashew or almond.

I made this again today, just for you (ohhh my sacrifices), just to get a better photo (Hannah, come back to me!).  Because it is such a glorious tasting and looking pie for not much effort (don't tell anyone that, do the whole bit of dusting cocoa powder on your face and shirt).

So, for your sweetie, for yourself, for a friend... this Valentine's Day recipe is now posted.  And, for those of you that entered the Everyday Gourmet Vegan Bakery contest, the winner was posted on my fb page yesterday.

For my voting crew, the Circle of Moms contest wraps up on Feb. 14th.  Just a handful of days left to vote (one vote every 24 hrs): link.  What say I trade you a slice of pie for a vote?  That would be bribery.  Hey, works for my kids!  (kiiiidding... that was for you, anonymous)  ;)

Black and Blue Pancakes

It's Sunday, and as many of you know, that's Pancake Day in our house.

This one is a simple recipe to throw together, and that's a very (very) good thing... because these new Black and Blue Pancakes are a bit of a guilty pleasure.

Well, they're healthy enough, made with whole-grain spelt flour, blueberries, very little oil, and also including non-dairy milk
(I like Living Harvest hemp milk)...

but then, we add the chocolate chips! Like having bites of dessert for breakfast - YES!

There's something incredibly satisfying and sublime to me about the combination of chocolate and blueberries in baked goods. I think they were meant to be together. Kind of like black and blue in a bruise, but in a way that's good. You know what I mean. Chocolate and blueberries should be together more often... make it so in your kitchen!

Caution: Chocolate Decadence Ahead

Warning: The following post contains intense dark chocolate subject matter intended for a mature chocolate consuming audience. Some bites may induce whimsical, impulsive, and jubilant behaviours. Eating discretion is advised.


This slice of chocolate utopia is my Chocolate Raspberry Truffle Tart with Coconut Crust from the foodtv.ca recipes. The chocolate layer in this pie is luxurious and rich. Intensely decadent and deeply satisfying. So much so that a very small slice will suffice! All this richness, but using organic coconut oil (instead of margarine) and also healthier sweeteners... ='s no guilt!

After you've printed this recipe from the foodtv.ca site, please also print off the edits on this page (since Food Network Canada hasn't entered the edits yet).

This would make the IDEAL dessert for the Easter weekend. You can serve a chocolatey treat that is elegant but still not difficult for you to make. Heck, when I was testing this recipe, there was one day that I made 3 of these pies in one day... after making one the day before. I had so much chocolate pie I was giving it away, and freezing portions (and yes, it freezes exceptionally well... and is also most exciting to rediscover this hidden treasure when rummaging through your deep freeze!). If I can make 4 pies in one day, you can make 1 pie over the weekend!

And, a couple of cooking notes:
1. When measuring the coconut oil, break it up into small chunks/slivers with your knife. The range of 3 - 3 1/2 tbsp gives you some leeway since measuring those pieces can be tricky.
2. When combining the chocolate, oil, and coconut milk... gently stir until combined rather than heavily whisk. You don't want to work air into the chocolate mixture, so gently fold through until it's melted and combined.
3. I used strawberry jam for the pie in this photo. I was out of raspberry jam, and though strawberry was an okay substitute, raspberry jam is definitely the best. It contrasts with the chocolate better (and also looks prettier)!

I really hope you enjoy this slice of chocolate heaven as much as I do (and mister-man does).

Now, go shop for your ingredients. Make it already!

Nava's Butterscotch Apples (plus some V-Day ideas)

Today I'm on a 'blog tour' with Nava Atlas, as she has just released her new cookbook "Vegan Express". Congrats Nava! :) I had the opportunity to test a recipe from Nava's new cookbook and post about it for all to enjoy! (btw, the photography in Vegan Express was done by our well-loved Susan Voisin... totally cool!)

I was immediately and naturally drawn to Nava's recipe for Butterscotch Apples. This is a very quick dish that is immensely satisfying and comforting, and particularly suited to fall and winter when apples are seasonal. Though, as you all know (or should by now!), I am a saucy girl, and so when I looked at this recipe calling for 5 apples, I decided to instead use 3 to meet my saucy gal needs! The apples and butterscoth-like sauce are separately, but quickly, heated through and then gently tossed together. I topped the mixture with a dollop of soy yogurt and sprinkling of walnuts, as Nava suggests in her recipe... and of course, we (meaning mostly me) all know that some vanilla non-dairy ice cream would also be a blissful accompaniment!

With Valentine's Day approaching, this would be a lovely and simple dish to prepare for your sweetie, especially if you don't have a fondness for chocolate.

But WAIT! How can you NOT have a fondness for chocolate. Sensitivities and allergies I understand... but plain ol' disinterest? Scandalous I say!

So, in the spirit of all things good and chocolate for Valentine's, I have reposted my chocolate bark recipe from Vive so that you have time to make a treat for your special someone. You could also make my Homestyle Chocolate Chip Cookies, and decorate by piping some chocolate hearts on top (I plan to do this for my daughter's class, and will post some pics later). Or, try my Chocolate Pumpkin Pie, or something with a touch of red color like my Coconut Raspberry Squares.

Or, go all out my lovelies, and make THIS cake!

(p.s. vegan smooches for a sweet Valentine's Day to you all)

Cashew-Chocolate Crumb Chocolate Ice Cream Pie for 14th Anniversary

That's 14 yrs hubby and I have been married, not 14 yrs that I've been blogging. Goodness, if I reach a 14 yr blogging anniversary, someone intervene, please! Makes me wonder though where will we'll be online in years to come...

I'm digressing already and I've just started typing! Let's get to the food. So, as I said last week hubby and I celebrated our 14th wedding anniversary. Wow, that's a long time, and I have been blessed every day to be with him. xo honny.
The boy loves his chocolate. Yes he does. So, I made my Cashew-Chocolate Crumb Ice Cream Pie from Vive. I do love ice cream pies. You can make them a few days in advance... plus, they're easy to 'hide'! He had no idea I made it.

Normally I use chocolate ice cream in the centre, but I opted for vanilla this time round. Both are great, really just personal preference. I think I do prefer the chocolate ice cream myself... for a triple chocolate threat hit!

So, we start with the chocolate cookie base. Get yourself some chocolate cookies (ex: as Nature's Path Deep Chocolate Cookies or Newman's Own). Whiz up in your food processor until very fine/crumbly. Mix with the crust ingredients, which include cashew butter. Bake for a wee bit, then remove and cool.

Once cool, soften ice cream, and then scoop into the crust. Distribute as even as you can, but it doesn't have to be smooth. Now, pop this into the freezer to get the ice cream good and frozen again.

Make the chocolate-cashew topping, combining the choc chips, cashew butter, non-dairy milk, etc, and let cool a bit. Yum, this is so thick and rich!

Once that ice cream is frozen again, pour the topping over and tip back and forth to cover - again it doesn't have to perfectly cover - looks pretty a little uneven. Back to the freezer it goes until you're ready to serve.

Then, when you want to serve, get this pie out for 5 mins or so to soften enough to cut - 'cause it's a bugger to cut very frozen! (and believe me, I know. Usually too impatient to wait, I find myself trying to hack into it.)

Then, sit back and ahhhhhhh enjoy! You know what this pie reminds me of?... especially with the vanilla ice cream option...? those Dairy Queen ice cream cakes... with the choc layer, vanilla layer, and then those choc crumbs in the centre. I never realized it when I tested the pie for Vive, but after making it with the vanilla ice cream this week, it brought back memories of those DQ cakes....

with that, I might just have to change my mind. Think I like the vanilla version best of all.

Things That Make You Go... Mmmm!

I'm finally getting to this post to share some recent vegan nummy finds! I haven't featured one of these segments for a while, so here's a double dose...

First up - chocolate! As vegans, some of us miss milk chocolate. Personally, I love dark chocolate, and have come to appreciate even the darkest, more bitter chocolate for its pure cocoa liquor essence. However, once in a while I long for milk chocolate, mostly around holidays and occasions when it is so festive, such as with Christmas and Halloween.

Now, I can indulge my craving with Terra Nostra Rice Milk Chocolate Bars. There are three varieties of bars available, Ricemilk Choco, Ricemilk Choco with Almonds, and Ricemilk Chocolate with Dark Truffle Center. While they all have a similar taste, I think the Dark Truffle Center bar is my favorite. While these bars are not exactly like the milk chocolate bars you remember (which is a good thing in my opinion since most of those are gritty sugary and full of junk), they will give you a milder, more mellow and soft tasting chocolate, reminiscent of a cross between milk chocolate and... for me... icy squares (anyone remember these?). Now, I'm not saying they are *that* close to icy squares, there is just something about these bars that oh so slighty reminds me of that icy chocolate confection.

Next up, Alexia Sweet Potato Fries. Ho-ly! How have I overlooked these until now??? These are like tempura sweet potato fries. Amazing! They have just the slightest amount of a batter-type coating that is perfect.

Now, there are two types of sweet potato fries by Alexia, as you will see in the link. The ones I have tried are the bag pictured here (the other variety I have not seen here). I have contacted the company to ask the difference between the two types, and all I can guess is that the other (Hanna Gold) variety does not have this same type of batter, but I'm unsure. Regardless, pick up these Alexia Sweet Potato Fries pictured - you won't be disappointed!!