On my plate…

I’m so glad you guys enjoyed our engagement story!!  It was a good day!!

Yesterday on my facebook page – I let everyone know that we were making perogies for dinner!! I got a bunch of inquiring messages regarding these delicious doughy goodness!!

Warning, the pictures ARE NOT pretty – because it was so dark, I had to use what light I could find.

I followed Meg’s recipe that she tweeted to me!   But for the filling I did potatoes with roasted garlic, pepper and nooch!  And Dave did potatoes with cheese and bacon.

I made BIG MASSIVE ones and tiny little  wee ones

I fried them up and ate them as is… nothing fancy, nothing exciting but they were AMAZING!!

Totally worth the effort,  although I’m glad we made 2 batches, so I have a ton of left overs!

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Up next,  I’ve had a MAJOR craving for Caesar salad.

Funny, because I never liked it before going dairy free – but now I crave it!!

CAESAR SALAD Dressing (Raw?/Vegan)

makes 2 servings

For the dressing – I tossed all this into the Vitamix;

3 Tbsp cashews

1 tbsp Nooch (nutritional yeast)

1 clove garlic

1/2 tbsp dijon mustard

1 tbsp braggs

1tbsp evoo

2 tbsp water

salt to taste.

Blend up and toss with salad…

I added some extra nooch on top, and some homemade croutons

It was VERY garlicly and VERY good!!  I will be making it again for sure.

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Ok… what’s next?   Oooh I still haven’t given you my mushroom risotto  - I guess you’ll have to wait again!

I also made some of “Almost as good as Nan’s” Pea Soup! 

topped with some of my new favorite snack

So good!  SO addicting!

Ok your turn… what did you eat that was good this weekend?

How do you cook your perogies? 

Have you tried a raw/vegan salad dressing before?

Hope your week is fantabulous! (funny that didn’t come up in spell check)!

 

 

Oh and PS…  my new favorite thought…

wow... yum... Peanut Butter Cup Makeover!

Well I finally did it, I remade the peanut butter cups - I "dairy free betty-ified them! hehe..

Here is the original;
Peanut Butter Cups (Reeses)

• 1 11-12 ounce bag chocolate chips
• 2 tbsp shortening

Filling:

• 1 cup peanut butter
• 1 cup icing sugar
• 1 tbsp butter, melted

Melt chocolate chips and shortening. Fill paper muffin cups ¼ full and spread chocolate around the sides. Place in freezer to harden.
Filling: Mix 3 ingredients and chill. Roll in balls and place in cups. Pour melted chocolate over top. Chill until set.

Here is mine dairy free/healthier/vegan recipe!!
 Here are the stars of the show...

1 11-12kg of DAIRY free chocolate - the decedant from Superstore is awesome!!

2 TBSP - Extra Virgin Coconut oil

Melt these two together in a double bowler (or whatever you have)

This chocolate melts very easily - and the coconut oil added some coconut flavor which was good.

Fill your muffin tin a little less than 1/4 full (my bottoms were hard to bite through, too thick)

And pop into the freezer until hard.
 

I used a flexible muffin pan, so I could pop them out

ps.  it makes way more than 6, but I just made a smaller batch.

While they are hardening and mix together

1 cup icing sugar

1 cup peanut butter until it looks like this...

(I didn't use the butter)

  Roll into balls and add to the chocolate, leaving some room on the side for the chocolate to seep over.

Then cover with the rest of the chocolate... and make sure every little bit is covered. 

I knocked mine on the counter to get it all even.

Then pop them back in the freezer until hard!!

Look at this lovely baby

Well SUPER BABY it was HUGE!!

I would make the chocolate way thinner next time.. It was like a full time job to try and bite through it.

It was sooo good.  The tiny hint of coconut made it yummilicious!

The test is when Dave get's home... Dave's first love is peanut butter cups, I come second.. hehe

just kiddin...

Let me know if you try these?

I would 100% do these again (many times)

These will be a christmas treat for sure.. AND they are easy!! 

If you use paper liners then you would have the cute reese peanut butter cup look!!