Vegan Blueberry and Violet Chocolate Cake Bites

Blueberry and Violet Chocolate Cake Bites
*Prep time: 15 mins  *Cook Time: 10 minutes *Servings: 24 bites

Ingredients

1/2 cup + 1 tbsp blueberry preserves

1 cup sugar 

1/3 cup canola oil 

1 tsp vanilla extract

1 tsp almond extract

2 tsp creme de violette

**creme de violette is a voilet liquor you can find at your local total wine in the cordials section. 

1/2 cup + 2 tbsp unsweetened coco powder

Ghirardelli coco powder is worth the extra few bucks. I promise. 

1 1/2 cups unbleached all purpose flour

3/4 tsp baking soda

1/4 tsp salt

Step 1: Preheat your oven to 350. Lightly grease your cookie sheet. 

Step 2: In a large bowl mix the blueberry preserves, sugar, canola oil, vanilla, almond and creme de violette. 

Step 3: In a separate bowl sift together the remaining ingredients. 

Step 4: Add the wet to the dry in 2 batches. 

Step 5: Using a tablespoon, plop the batter down onto the baking sheet leaving 1" between each cake bite.  

Step 6: Bake for 10 minutes. While you wait lick any remaining batter from the bowl, and all spoons involved in this process. Let cookies cook for 5 minutes. 

Chocolate, blueberry and creme de violette:

 Pure vegan decadence. 

Redwall Oatcakes

The animals in the Redwall books ate what sounded like 

wild woodland food for the goddesses. 

So, I'm turning them into actual recipes. 

For the record: this one is amazing. 

*Prep time: 20-25 minutes *Cook Time: 25-30 minutes  * Yields: 16-18 

Ingredients

2 1/2 cups quick oats

1/2 cup brown sugar

2 tsp brown sugar

1 cup fresh squeezed clementine juice

2 pink lady apples {shredded}

1/3 cup white raisins

1/4 cup dried cranberries

3 tbsp agave nectar

1 tsp vanilla extract

1 tsp cinnamon

1/2 cup hot water

1 black tea bag * I use earl gray

1/4 tsp cardamom

nutmeg for garnish

Step 1:  Pre-heat oven to 350. Combine hot water, 2 tsp brown sugar & tea bag. Steep for 3 minutes and remove the tea bag, wringing it out into the bowl.  

Step 2: Add the raisins and cranberries to the mixture, set aside. 

Step 3: Juice your clementines. Add the pulp from the top of your juicer in with the rest of the juice. 

Step 4: pour the juice/pulp into a pot. Add the agave nectar, mix, and then bring it all to a boil.

Simmer for 8 minutes and then take off heat. 

Step 5: Core your apples and shred in a food processor. Then, in a large bowl mix the brown sugar, oats and shredded apples. Really mix it, use your hands if you feel inspired. 

Step 6: Pour the clementine juice mixture in with the other ingredients and mix well with a spoon. 

Step 7: Drain the raisins and cranberries. Add them to the mix and stir in. 

Step 8: Grease & lightly flour a baking tray. Use a biscuit cutter or large cookie cutter, fill it in with the mix and spread evenly to about 2cm thick. Then slowly lift the cutter and make another, and so on. You can place these very close to each other as they don't change in size at all. 

Step 9: Top each one off with a pinch of nutmeg. Bake for 25-30 min.

 Let cool and then enjoy breakfast in Redwall mouse style.

Pad Thai Salad

*Prep time: 20 minutes  *Servings: 4

The base for this recipe comes from my go to cook book, Appetite For Reduction. 

absolutely worth every penny of the $10. 

Ingredients

8 cups chopped romaine lettuce

4 cups bean sprouts

2 carrots sliced thinly

1/4 cup roasted unsalted peanuts

1/2 cup fresh Cilantro, chopped

*1 recipe Peanut Lime Dressing (below)

unsalted peanuts for garnish

1 lime wedge

Peanut Lime Dressing

*I doubled the portions here because the first time I made it I had just enough for the 2 salads, so this will be enough for 4 and some for later. Its delicious. 

Ingredients

1/2 cup unsalted roasted peanuts

2 shallot onions

1/2 cup fresh lime juice

1 cup water

4 tbs agave nectar

4 tbs soy sauce

1-2 tsp Sriracha garlic chili sauce 

*start with 1 and see how that does you, its pretty hot stuff. 

You can get this in the 'Asian' section of most well stocked grocers. 

Step 1: Throw all of your salad ingredients into a large bowl and toss.  

Step 2: Chop the shallot onions into 4 pieces each. 

Step 3: Put all of the dressing ingredients into your blender and blend very well. 

Step 4: Serve the salad, pour on some dressing and then top with peanuts and a lime wedge. Viola! 

*The peanut and shallot tends to separate from the dressing, but that is a OK. It will not affect the tastiness, just mix occasionally while you eat*

This is one of my favorite salad recipes. 

Fast + Delicious = A beautiful thing.