Sometimes, you just need something decadent.

And this week, I sure feel the need for it.

Without getting into details, I felt the need to relax and treat myself to something very decadent. I got out my newest vegan cookbook, The Ultimate Uncheese Cookbook, by Joanne Stepaniak and whipped up something good. Give this book a try, it is absolutely amazing. Meanwhile, enjoy this Peanut Butter Fudge Pie on a Raw Nut Crust.

Raw Nut Crust (modified a bit from the book)

• 1 cup walnuts
• 1 cup cashews
• 1/2 teaspoon group cinnamon
• 3/4 chopped pitted dates

Grind nuts and spices in a food processor. Add dates and process several minutes until well combined. Stop to scrape down the sides of the work bowl as needed. Mixture is ready when it holds together when pressed between your fingers. Press firmly into the bottom and sides of a lightly oiled 9- or 10-inch pie plate (using water-moistened hands will help keep the crust from sticking to your fingers).

Peanut Butter Fudge Pie

• 1 1/3 cups water
• 2 teaspoons agar powder
• 3/4 cup mashed firm silken tofu
• 1 1/4 cups maple syrup
• 1/2 cup peanut butter
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Combine water and agar powder in a small saucepan and bring to a boil stirring constantly. Reduce heat and simmer until completely dissolved (it took about 5 minutes), stirring often. Pour into a blender or a food processor along with remaining ingredients. Process several minutes until completely smooth. Pour into prepared pie crust. Refrigerate several hours or overnight before serving (best served thoroughly chilled).

More sandwiches and more fries!

Vegan Dinner for Two

Before I talk about the food, I gotta tell you guys about Colleen Patrick Goudreau. Founder of CompassionateCooks.com, I think it is pretty safe to say that she is the reason why I am vegan. She opened up my eyes (and my heart) to the reality of the animal industry. She is very articulate, very smart and never uses a condescending tone when she talks. I beg you to check out her Podcasts, Vegetarian Food for Thought. After listening to all of her podcasts in a matter of days, I knew I was ready to follow my heart and make the switch. She also used to be a cooking instructor, and one of her videos on YouTube demonstrated her Stuffed Acorn Squash recipe. I knew I had to give it a try; it looked so simple and delicious!

Anyway, so... A lot has happened to me in the past week. Without really getting into details, I have a new guy in my life, and I'm glad to say that he's vegan too, so it was with a lot of pleasure that I prepared us a really, really gorgeous vegan dinner!

The stuffed squash came out beautifully. I changed the recipe from the video a tiny little bit, using a butternut squash instead of an acorn squash, and changing the spices and herbs as well. But believe me guys when I tell you that it was simply incredible, and so so so easy to make. Plus, it makes a very elegant meal. I served mine with a mixed green salad topped with soy nuts and squash seeds. 

And now, the dessert. Isn't this sexy? It's a raw vegan brownies, topped with coconut, served in a mango-peach soy dessert you get from grocery stores and blueberries. The raw vegan brownies are crazy simple to make:

In a food process, mix 1 cup of dates, 1 cup of walnuts, 1/4 cup of cocoa powder and a table spoon of coconut oil. Mix really well and press into a pan. Let it cool in the fridge before serving. Top it (or not!) with coconut. DONE!

J'avais amené des brownies crus végétaliens chez mes parents le weekend dernier, et ma mère les a particulièrement aimé. Je pense l'avoir rarement vu aimé autant un petit plaisir sucré. Et ils sont tellement simples à faire!