Peanut Butter Cups in 4 Steps


Matcha, cinnamon, cracked pepper, salted and plain dark chocolate peanut butter cups in 4 steps:

  1. 1. Double-boil a bag of dark chocolate chips with a teaspoon of coconut oil added.
  2. 2. In a bowl, mix peanut butter with powdered sugar, vanilla and then form into 1.5″ disks in your palm.
  3. 3. Put one tablespoon of the melted chocolate into cupcake papers, then the PB disks, then cover with another tablespoon of chocolate.
  4. 4. Garnish with seasonings or leave plain, and refrigerate until hard. I used green-tea matcha powder, cinnamon, cracked black pepper, pink salt, and cayenne for the PB cups above.

• Try this recipe with any nut butter, and any toppings you can think of! Almond butter cup with dried blueberries? Cashew butter cup with cacao nibs? Sunflower butter cup with granola? Yes please.
Double-boil means put a dry pot with the choc. chips inside a bigger pot with hot water. This prevents the chocolate from burning or drying out.
• You can powder your own sugar, coconut sugar, maple sugar, or any granulated sweetener  but using a coffee-bean grinder or food processor.

What flavor combo will you try? Leave a comment below.

Just in time for the holidays, a vegan Bailey’s recipe!

by Paul Jarvis

This recipe is from my cookbook, Eat Awesome (use the link to get it for 50% off).

I don’t drink, but a lot of my friends do and they love this concoction. It tends to get whipped up and pulled out around Christmas, but really, it can be great for any occasion (Tuesday is a good occasion, for example). I have no idea how long this lasts in the fridge, since it tends to disappear really quickly.

Serve on ice, use in coffee, or keep in your (secret) flask.



  • • Coconut milk
  • • Maple syrup
  • • Vanilla extract
  • • Espresso
  • • Whisky
  • • Cocoa powder


  1. 1. Combine a can of coconut milk with a couple squirts of maple syrup, a few teaspoons of vanilla extract, 1-2 tablespoons of cocoa powder, and 2-3 shots of espresso (or 1⁄2 a cup of strong coffee). Add in whisky to taste, usually 1-2 cups.
  2. 2. Blend until smooth. Taste to adjust sweetness and alcohol content.
  3. 3. Serve chilled and store in a sealed container in the fridge.

Cornmeal-Hempseed Crusted, Herbed Seitan


Crispy, juicy, and packed with flavor. I made this dish the other night and it was so much easier than you’d think! The homemade seitan was juicy and tender with a crispy crust, and the caramelized onions, fig mustard and cashew cheese were the perfect flavor compliments (but it would have been equally good drenched in Frank’s Buffalo Hot Sauce).  The great thing about this recipe is that it’s totally customizable. Want to throw sauteed mushrooms into the mix? Go for it. Diced asparagus into the seitan? Hell yes. Here’s how to make it as seen above:

WHAT YOU’LL NEED (serves 2):

  • • 2 cups vital wheat gluten
  • • 2 Tbs nutritional yeast
  • • 1 Tbs mixed seasoning like Herbes de Provence (savory, thyme, basil, sage, etc)
  • • 1 Tbs Almond butter
  • • 1 Tbs Tahini (or Goddess Dressing)
  • • 1 cup water or veg broth
  • • 1 Tbs/cube bullion
  • • 3 tsp salt
  • • 1 tsp black pepper
  • • 1 large onion
  • • 3 cloves garlic
  • • 1 cup cornmeal
  • • 1/2 cup hemp seeds
  • • 1/2 cup prepared egg-replacer (I used Energie) or tapioca +water
  • • Oil for sauteing
  • • Fig Mustard as condiment
  • • Cashew Cream Cheese as condiment (I use Dr. Cow)



  1. 1. Chop the onion and garlic, and begin to saute over medium heat.
  2. 2.Meanwhile, in a mixing bowl combine the gluten, yeast, seasoning, almond butter, tahini, 2 tsp of the salt, pepper and water or broth.
  3. 3.Using a fork, press the almond butter, tahini and gluten in long stroking motions to create the best seitan texture. A ball of dough should form. If it is too wet, add more gluten. Form into a long, baguette shape.
  4. 4.In a pot, bring water with bullion to a boil and add the raw seitan. Let simmer for about 15 minutes, occasionally turning over for an even boil and to make sure no sticking to the pot is occurring.
  5. 5. Meanwhile, place the cornmeal, remaining salt and hemp seed in one shallow bowl, and the egg-replacer in another and set aside for later.
  6. 6. By now the ions and garlic should be caramelized and golden. Remove from heat.
  7. 7. Remove from boiling water, and when slightly cooled, cut into desired cutlets or filets.
  8. 8. Bring a large pan to medium-high heat with some oil for sauteing.
  9. 9. Dip the cutlets into the egg-replacer, then the cornmeal-hemp seed until full covered and proceed to saute each side until golden brown. Fit as many pieces as you can into the pan. Repeat until finished.
  10. 10. Serve hot, topped with onions and along with condiments.


Sold on Celery

by D. R. Hildebrand

Whenever I go food shopping I tend to pick up, ponder, and put back the same foods every time.  Most of these foods are in recipes I want to make, but are sold in quantities I will never finish—at least not before they go bad.  I get excited when I see them but then pause and picture myself weeks later combing through the refrigerator finding a pile of limp, rotten remains, and I pass.

Celery is my number one culprit.  I always intend to eat it but never actually buy it.  I don’t have a juicer, though if I did I’m still not sure I’d consume it fast enough, and even with peanut butter I’ve never liked eating it as a snack.  So I decided recently that I would tackle celery in spurts: whenever I would buy this vitamin K-rich veggie I would be prepared with a handful of dishes that included it, and I would make them in succession until every stalk was gone.

Here are a few easy recipes for anyone with a similar celery conundrum.  Modify them as needed and enjoy.  And please feel free to share your own.

Read more…

Bloody Beet Chili

There aren’t many things as filling, warming, comforting and delicious as chili. As the weather begins to cool down, making big pots of this spicy bean stew that will either last a few days or feed several people is good way to stay fueled with protein and warming spices. In this recipe, I wanted to achieve a vibrant red coloring to my chilli using beets. Not only did the color come out a magnificent blood red, but the beets added a an unexpected layer of flavor that complimented a more traditional chili recipe quite nicely.


  • • 6 medium red beets
  • • 1 cup crimini mushrooms
  • • 1 large yellow onion
  • • 4 cloves garlic
  • • 1 cup black beans
  • • 1 cup pinto beans
  • • 1 cup kidney beans
  • • 2 cups seitan
  • • 1/4 cup tomato paste
  • • 2 cups water
  • • 1 tsp or cube veg bullion
  • • 2 Tbs chili seasoning (combine chili powder, cumin, oregano, paprika, coriander, allspice, clove)
  • • 1 Tbs nutritional yeast
  • • Salt and pepper to taste
  • • Cashew, soy, seed or other non-dairy crème fraîche or sour cream
  • • fresh herbs or greens for garnish (I used arugula)


  1. 1. Remove beet stems and leaves, and in a large pot, boil the beets until tender (about 30 mins)
  2. 2. Meanwhile, chop the onions, garlic and mushrooms, and in a large skillet, sauté them on med-low heat until tender and golden.
  3. 3. Strain and coarsely chop the beets.
  4. 4. In a large pot, combine all of the ingredients, and allow to simmer on low-medium heat for about an hour, occasionally stirring to make sure nothing sticks to the bottom. Add additional water as needed.
  5. 5. Serve in bowls with a dollop of the cream and top with fresh greens