In the Kitchen: Jungle Boogie bars

So here's another little something I picked up from my cookbook, The Native Foods Restaurant Cookbook. I told you it would be back! Mm but let me tell you, it was delicious. With everyone in my house, it was gone within a couple of days. I'm not sure if that's saying much though? What  can I say, I have a horrible sweet tooth.

Jungle Boogie Bars: 

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Ingredients

• 2 cups unbleached flour
• 1 cup rolled oats
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1 cup sliced almonds
• 1/2 cup shredded coconut
• 1/2 cup chocolate chips
• 2 cups maple syrup
• 6 oz firm silken tofu (aseptic package)
• 1 ripe banana
• 1/2 cup saffower or sunflower oil
• 1/2 cup vegetable shortening
• 1 tbsp vanilla

Cooking Instructions

  Preheat oven to 375 degrees F. Mix flour, oats, baking powder, salt almonds, coconut, and chocolate chips together in a large bowl. Puree maple syrup, tofu, banana, oil, shortening, and vanilla in a blender. Combine all ingredients. Pour mixture into an oiled 13x9 inch baking pan, and bake 35-40 minutes. Let cool before cutting. 

I hope you all enjoy. ♥

In the Kitchen: Peanut Butter Parfait

Do you dolls remember the other day when I mentioned this vegan restaurant called Native Foods and the incredible food they had? Well I actually bought the restaurant's cookbook called "The Native Foods Restaurant Cookbook" from the wonderful chef Tanya Petrovna. It's available on Amazon if you want to check it out here. It really is worth it and I know I will be constantly referring to it! I was a bit disappointed to find that they hadn't included the recipe for the peanut butter parfait that I loved oh-so-much! But a recipe for a delicious key lime parfait was included, so I decided to switch around the ingredients and whatnot, and wala! you sweets now get the recipe first hand from me!

You and your tastebuds will forget that this little dessert is actually healthy! Desserts, healthy?? And they taste good!? What is this nonsense??

 

Peanut Butter Parfait: 

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Ingredients

• 8 oz soy cream cheese
• 12 oz firm silken tofu (I used soft silken tofu, which worked out just as well.)
• 1/2 cup soy milk
• 1/2 cup sugar
• 1/2 cup peanut butter

 

In a blender, put in soy cream cheese, tofu, soy milk, sugar, and peanut butter. Puree until smooth and well blended. Pour mixture into six 8-ounce parfait glasses or wineglasses. Refrigerate for at least 1 hour before serving.

Serving Suggestions:

• Add chocolate syrup to make it into a peanut butter- chocolate mixture.
• Add a small amount of granola and bittersweet chocolate chips on top of your parfait.
• Add sliced bananas or fruit of your choice to the bottom of glasses then pour parfait on top.