Outdoor entertaining season is here and I’m ready to rock it out at our next backyard party with this amazing vegan skillet s’mores dip, complete with homemade graham crackers!

I can’t take credit for the idea (thanks Food Network) but I did put my own spin on it by making it vegan. Think crunchy graham cracker crumbs topped with warm, melted chocolate and gooey toasted marshmallow. You use the graham crackers as a layer in the dip as well as a vehicle for scooping!

The marshmallow is made from the beloved chickpea water (aka aquafaba), the liquid drained from canned or cooked chickpeas which, when whisked with a little guar gum and sugar, creates a thick, fluffy and slightly sticky texture reminiscent of real marshmallows. When this dip is baked for a few minutes the marshmallow topping becomes a little crispy on top just like toasted marshmallows over an open fire. It’s magical.

Since vegan graham crackers are so hard to find, I went ahead and created a super easy oat-based version. The great part is that the dough is soft enough that it doesn’t require rolling out with a rolling pin—you just spread it out onto a cookie sheet, score it and bake! How awesome is that? Feel free to make a double batch so you can have them on hand when another s’mores dip craving hits (trust me, it’ll happen).

Once you have those components made, the assembly is very quick. Take a cast iron skillet (I used a 12-inch skillet), spread out a layer of crushed graham crackers, then a layer of chocolate chips, then a layer of marshmallow creme (you can pipe it like I did or just spread it with a spoon). Then put the whole thing in the oven for a few minutes, broil for a minute to brown the top, and then serve with the rest of the graham crackers for dipping!

This is genius and the absolute perfect party dip. Seriously. Make it now.

Vegan skillet s'mores dip with easy oat graham crackers

Yield: enough for a crowd

Ingredients:

For the oat graham crackers:

• 1 1/2 cups oat flour (use certified gluten-free if needed)
• 1/2 cup oat bran (use certified gluten-free if needed)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/3 cup coconut sugar
• 1/4 cup melted coconut oil
• 1/4 cup pure maple syrup
• 3 tablespoons water
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon blackstrap molasses

For the marshmallow creme:

• 3/4 cup chickpea water (the liquid drained from one 19-ounce can of chickpeas)
• 11/2 teaspoons guar gum
• 2/3 cup cane sugar
• 1/2 teaspoon fresh lemon juice
• 1/2 teaspoon pure vanilla extract

For the dip:

• 2 cups vegan dark chocolate chips

Directions:

To make the oat graham crackers:

1. In a large bowl, whisk together the oat flour, oat bran, cinnamon and baking soda.
2. In another bowl, whisk together the coconut sugar, coconut oil, maple syrup, water, vanilla and molasses. Add this mixture to the bowl with the dry ingredients and stir until a soft dough forms.
3. Pour the dough onto a cookie sheet lined with silpat baking mat or parchment paper. Use an offset spatula to spread into a thin, even 10x14 inch rectangle (it should spread out fairly easily).  Refrigerate for about 15 minutes. Preheat the oven to 350F.
4. Remove the cookie sheet from the fridge and score into 2x2 inch squares (I use a pizza cutter) by making vertical and then horizontal cuts all the way across the dough. Using a fork, poke holes in each scored cracker.
5. Bake for 20 to 25 minutes until dry to the touch and golden around the edges. Remove from the oven and score the dough again through the same score lines so it’s easier to separate them once cool. Allow to cool completely before breaking apart.

To make the marshmallow creme:

1. In the bowl of a stand mixer with the balloon whisk attachment, combine the chickpea brine and guar gum. Mix on high speed for 10 minutes (no less!), until the mixture is fluffy and pure white. It should increase in volume and climb up the whisk.
2. Add the cane sugar one tablespoon at a time, until each is fully incorporated. Add the lemon juice and vanilla extract and continue to process for 5 minutes more.

To assemble:

1. Preheat the oven to 350F.
2. Take 5 or 6 graham crackers and break them up into the bottom of a 12-inch cast iron skillet. Use the back of a spoon to press down on the crackers and crush them into crumbs. Spread them evenly over the bottom of the skillet. Sprinkle the chocolate chips evenly over top of the graham crackers crumbs. Then use a piping bag to pipe the marshmallow creme on top (or just spread it with a spoon).
3. Bake on the top rack of the oven for 5 to 10 minutes, until the top is a little crispy like toasted marshmallows and the chocolate chips are melted. Change oven temperature to broil (500F) and broil for 1 to 2 minutes, watching closely, until the top is browned. Serve immediately with remaining graham crackers for dipping.

Recipe inspired by the Food Network.

Happy almost Christmas! Can you believe it’s almost here?

This is likely a very busy week for many of you, since you’re either a) running around like a crazy person trying to find last-minute gifts, b) have a whole lot of prepping, cooking, baking and gift wrapping to do, or c) are already in holiday mode and spending quality time with family and friends. Or perhaps you’re having a nice quiet week on your own, which is cool too!

In any case, I’ll keep this post short and sweet, much like the recipe—which I couldn’t wait to share with you because, well, I’m in love with this wholesome, make-ahead meal and I think it would make a fantastic seasonal Christmas morning breakfast. If you’ve got a house full of guests or a handful of little ones running around with excitement after Santa’s visit, and you know you won’t have much time to prep a decent morning meal, this cranberry apple spice overnight oatmeal is your solution.

It’s super simple: stir together the oatmeal ingredients the night before and pop it in the fridge. In the morning, you’ll be all ready to go! I loved eating this oatmeal cold, but if you prefer something warm, just put it in a saucepan and gently heat until warmed through. Really, it’s delicious either way.

You can also serve this with toppings like chopped nuts, shredded coconut, pumpkin seeds, hemp seeds, more cranberries, etc. to make it even more fun!

Well, I guess this is it for 2014. I’ve got lots more recipes and reviews lined up for the new year, so be sure to check back soon.

Happy holidays!

Cranberry apple spice overnight oatmeal

Yield: 3 to 4 small servings

Ingredients:

• 2 cups rolled oats
• 2 tbsp chia seeds
• 3/4 tsp ground cinnamon
• 1/4 tsp allspice
• pinch of sea salt
• 2 cups nondairy milk
• 1/2 cup cranberry applesauce (see note)
• 1/4 cup pure maple syrup
• 2 tsp blackstrap molasses (don't skip this!)
• 1 cup fresh or frozen cranberries

Directions:

1. In a large mixing bowl, stir together all ingredients, except the cranberries, until combined. Stir in the cranberries. Cover and refrigerate overnight, or if you want to eat sooner, allow to sit for at least one hour.
2. Serve cold, or transfer to a large saucepan and heat over medium-low, stirring frequently, until warmed through. Add more nondairy milk to thin out, if desired. Serve with chopped nuts, shredded coconut, pumpkin seeds, hemp seeds, more cranberries, etc. to make it even more fun!

Note: I created this recipe using my own slow cooker cranberry applesauce but it can be substituted with store-bought unsweetened applesauce if that's all you've got.

I’d like to think I’ve reached a higher level of existence where I no longer feel the need to be part of the Christmas marketing scheme, but the truth is I still feel the pressure. I’m not saying I don’t love giving gifts to those I love. Instead, I prefer to go the homemade route. This year, however, I chose to purchase gifts from a local not-for-profit group to go along with my homemade packages of chocolate-dipped ginger cookies.

Chocosol is a small but innovative initiative that links cocao farmers in southern Mexico with ecological and socially conscious producers in southern Ontario to make beautiful artisanal chocolate in its purest form—true whole food treats without the fillers. Chocosol is embarking on a friendlier trade route that goes beyond the fair-trade model, defining it as a horizontal trading relationship akin to community-supported agriculture. And, of course, everyone loves chocolate, right? I’m excited to tell my family members the story of how their chocolate gifts came to be.

One aspect of Christmas that keeps me sane is the excuse to bake with my favourite winter spices, break out the traditional recipes (veganized, of course) and try new desserts that are just too decadent for any other day. These Nanaimo bars definitely fall into the latter category. Once I took a bite of one of these babies, I realized that Christmas really isn’t all that bad.

The Nanaimo bar, a popular no-bake dessert that originated in Nanaimo, BC, is typically made with butter, eggs and honey graham cracker crumbs. While the butter and eggs are quite easy to substitute, I chose to make my own cinnamon graham cookies to use for crumbs in the bottom layer and it worked out perfectly.

If you’ve made these bars before, you’ve probably experienced the difficulty in cutting them into squares without breaking the chocolate topping. I almost cried on  my first attempt, as I carefully punctured the chocolate with a sharp knife only to watch the chocolate continue to crack in misdirected ways through the beautiful bars that I carefully put together. On my second attempt, however, I discovered that placing a sharp serrated knife in a jar of hot water for several minutes helps lessen the impact. Using light, sawing motions with the knife on the horizontal also helps. Enjoy!

Nanaimo bars

Ingredients:

Cinnamon graham crackers:

• 1/2 cup + 2 tbsp whole wheat flour
• 1/4 cup unbleached AP flour
• 1 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/4 tsp baking soda
• 2 tbsp nondairy milk
• 1 1/2 tbsp sunflower or canola oil
• 1 1/2 tbsp molasses
• 2 tbsp pure agave nectar

Bottom layer:

• 1/2 cup vegan butter (I use Earth Balance)
• 1/4 cup organic cane sugar
• 5 tbsp cocoa powder, sifted
• 1/4 cup almonds
• 1 tbsp ground flax + 2 tbsp warm water
• 1 1/2 cups graham cracker crumbs
• 1 cup unsweetened coconut flakes

Middle layer:

• 1/2 cup vegan butter
• 2 tbsp nondairy milk (I use coconut)
• 1 tbsp arrowroot
• 1 tsp pure vanilla extract
• Seeds of 1 vanilla bean
• 2 cups vegan powdered sugar

Top layer:

• 4 oz. dark chocolate
• 2 tbsp vegan butter

Directions:

Graham cracker crumbs:

1. In a large bowl, whisk together the whole wheat flour, unbleached flour, cinnamon, salt and baking soda.
2. In a small bowl, whisk together the nondairy milk, oil, molasses and agave nectar.
3. Add the liquid mixture to the dry mixture and stir to combine.
4. In between two pieces of parchment paper, roll out the dough into a rectangle about 1/4-inch thick. Transfer the dough to a cookie pan lined with parchment paper (no need to cut them into squares since you'll be processing them into crumbs after baking). Bake at 350 degrees for about 12 to 15 minutes. Let cool completely.
5. Put the cookies in a food processor and process into crumbs. This should make about 1 1/2 cups, enough for the Nanaimo bar bottom layer.

Bottom layer:

1. In a medium saucepan, combine the vegan butter and sugar and cook over low heat until melted. Add the cocoa and whisk until smooth. Remove from heat.
2. In a food processor, process the almonds to a fine meal. Add the flax mixture, cookie crumbs and coconut flakes and pulse to combine.
3. Add the chocolate sauce to the dry ingredients in the food processor and process until thoroughly combined.
4. Press the mixture into the bottom of an 8 x 8-inch square pan. Set aside.

Middle layer:

1. Using an electric mixer, beat the vegan butter until light and fluffy.
2. In a small bowl, whisk together the nondairy milk, arrowroot, vanilla extract and vanilla bean seeds. Add the mixture to the butter and beat until well combined.
3. Gradually add the powdered sugar and beat for a few minutes until light and fluffy.
4. Spread the mixture evenly over top of the bottom layer using an offset spatula and place in the freezer until firm, about one hour.

Top layer:

1. Melt the chocolate in a double boiler over medium-low heat and then stir in the vegan butter. Remove from heat.
2. Remove the pan from the freezer and then sit for about 10 minutes. Then spread the chocolate evenly over the top using an offset spatula. Work quickly or else the chocolate will start to harden. Place the pan in the freezer for at least an hour to set. See above for tips on cutting the squares without breaking the chocolate.

I came up with this holiday parfait for an upcoming dinner I will be hosting for some close friends. I’m known for my deliciously unexpected dessert creations—I am not one to just whip something together at the last minute. I often start thinking about what I’m going to serve weeks ahead, and it gives me the perfect opportunity to experiment with new flavour combinations and recipes before the big night arrives. I probably spend more time thinking about the dessert than the main entree. Call me crazy, but I firmly believe that what comes at the end of the meal is what people often remember most.

This holiday parfait is one of the most decadent desserts I have made in a while. Layered with spiced gingerbread cake, maple-almond cream, sweet potato custard and candied nuts and seeds, it will most definitely make an impression on your guests. Don’t be intimidated by the number of steps to this dessert. You can easily make the layers a day ahead (other than the cake-making, all layers are quite simple), and assemble it an hour or two before your guests arrive. Depending on the size of your parfait cups, this recipe should be enough to make about four individual parfaits.

This is my first submission to the SOS Kitchen Challenge, featuring sweet potatoes. I have to admit: I rushed through this photo shoot just so I could take a bite of one of these babies! The sweet potato custard is definitely one of the best parts.

Holiday parfait

Ingredients:

For the gingerbread cake:

• 1 1/4 cups whole wheat pastry flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp sea salt
• 1/3 cup nondairy milk
• 1/4 cup sunflower or canola oil
• 1/4 cup maple syrup
• 2 tbsp molasses
• 1 tsp lemon zest
• 1/2 tsp apple cider vinegar

For the maple-almond cream:

• 12 oz. firm silken tofu (I used Mori-Nu)
• 1/3 cup maple syrup
• 1 tsp fresh lemon juice
• 1 tsp pure vanilla extract
• 1/8 tsp pure almond extract

For the sweet potato custard:

• 2 cups cooked and mashed sweet potato
• 1 cup nondairy milk
• 1/4 cup maple syrup
• 2 tbsp arrowroot
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp sea salt
• 1/8 tsp cloves

For the candied nuts and seeds:

• 1/4 cup chopped pecans
• 1/4 cup chopped walnuts
• 1/4 cupped hulled pumpkin seeds
• 1 tbsp sunflower or canola oil
• pinch of salt
• 3 tbsp maple syrup

Directions:

For the gingerbread cake:

1. In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, ginger, cinnamon, cloves and salt. Set aside.
2. In a medium bowl, whisk together the nondairy milk, oil, maple syrup, molasses, lemon zest and vinegar.
3. Add the liquid mixture to the dry mixture and stir just to combine.
4. Pour the cake batter into an oiled 8-inch round cake pan and bake at 350 degrees for about 20 minutes, or until a toothpick inserted in the centre of the cake comes out clean. Allow to cool completely.

For the maple-almond cream:

1. Place all ingredients in a blender and blend until smooth. Refrigerate for at least an hour.

For the sweet potato custard:

1. Place all ingredients in a food processor or high-powered blender and blend until smooth. You may need to scrape down the sides of the mixing bowl a few times to integrate all the potato. Refrigerate until needed.

For the candies nuts and seeds:

1. Place the pecans, walnuts and pumpkin seeds in a large skillet and toast over medium heat for about 5 minutes, stirring occasionally.
2. Add the oil and salt and stir to coat all the nuts and seeds.
3. Add the maple syrup and stir to coat. Turn the heat down to medium-low and cook for another few minutes, stirring occasionally.
4. Spoon the mixture onto a small pan lined with parchment paper and put it in the freezer for about 20 minutes, or until the mixture is dry and no longer sticky.

To assemble:

1. Break apart the candied nuts and drop a few into the bottom of each parfait cup. Spoon a layer of maple-almond cream over top. Take the cooled cake and break it into crumbs in a bowl (using a fork or your hands) and then add a layer of cake crumbs over the cream, pressing down gently. Next, add a layer of sweet potato custard. Repeat the layers until the cup is almost full. Top with a spoonful of maple-almond cream and more candied nuts and seeds. Refrigerate until ready to serve.