Dec 9
I must first apologize for my lateness in announcing the winner of my recent 30-Day Vegan Challenge giveaway. I should have posted on Friday but I seem to have got caught up in holiday parties, entertaining and gift-making. All excuses aside, I hope the winner enjoys her subscription to Colleen Patrick-Goudreau’s fabulous new online program.
While the holidays are a fabulous time to be grateful and merry, they also stir up a lot of emotions, memories and even fears. Starting around mid-November, we engage in a flurry of parties, extra demands and financial stretching.
If you’re like me, it’s easy to get caught up in the moment. Planning for parties, big meals and gift-giving weeks in advance can feel overwhelming. But a few weeks ago I felt a sense of excitement and relief when I received a copy of the new book Vegan Food Gifts. Food gifts at the holiday are a time-honoured tradition, and while I’ve always loved creating my own, sometimes I come up short on unique ideas. Now I had a whole book of ideas!
I meant to stop myself after the first five spoonfuls, but before I knew it, I looked down and saw only a small puddle of almond milk and few random oat flakes sticking to the edges of the otherwise empty glass bowl.
Happy World Vegan Day! Did you even know there is such a day? Well, it’s true.
To celebrate, I thought I’d share my latest fudge recipe, which was actually one of the contenders for inclusion in the Tiny Treats ebook but it didn’t make the cut for two simple reasons: we already had quite a few chocolate recipes, and I felt at the time that it wasn’t quite perfect. Since then, I’ve played with ingredient selections and varying ingredient amounts–the Treat of the Month Club members have received test samples over the last two months–and I have finally come up with what I think is a pretty damn fine fudge. And it’s made with only five ingredients to boot.
You may be wondering why a savoury recipe is being featured on a dessert blog. Well, I’ve decided to mix things up a bit.
Is it just me, or have flavoured nut butters surpassed the almighty hummus in popularity? Although I would like to think I stay away from most food fads, I suppose this recipe would qualify as trendy. After seeing a continuous stream of flavoured nut butter recipes on so many food blogs, from walnut cacao butter and cake batter cashew butter to pumpkin nut butter and apple cinnamon peanut butter, as well as an influx of new brands on supermarket shelves, I was slowly convinced that it is more than just a condiment, but a totally obsession-worthy, DIY miracle food.
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