Sunday, December 2, 2018

Millie's Peanut Butter & Strawberry Chocolate Chip Bars


These bars have always been a great party pleaser at home and they are very easy to make. Actually one or two is not enough to eat, you must have 3 or 4 of them with a nice tall glass of non-dairy milk to really enjoy the flavor.

So here are the directions on how to make these bars.

Ingredients needed:

1-1/2 cups of all purpose flour
1/2 c. sugar
3/4 teaspoon baking powder
1/2 c. of cold non-dairy butter
1/2 c. egg replacement
1- 12 oz.  jar of Strawberry jam or jelly
1- 10 oz. bag of semi-sweet non-dairy chocolate chips



Step 1...Heat oven to 375 degrees. Grease a 9 x 13-inch baking pan and set aside.

Step 2...Stir together flour, sugar, egg replacement, and baking powder. Cut in butter with pastry blender until well mixed resembling coarse crumbs. Save 1/2 of the mixture and set aside. Press evenly remaining mixture onto bottom of your greased pan. Like the picture below. 



Step 3...Spread jam evenly over crust...photo below.



Step 4...Once the jam is well spread then add your chocolate chips.



Step 5...Crumble the remaining cookie dough onto jelly. Press lightly with your hand to insert slightly the dough onto the jam & chocolate chips.


Bake for 25 minutes or until lightly brown. Cool completely in pan and then cut into bars.

This batch makes 16 to 20 bars depending on the sizes you cut them.




They are very soft and creamy.

Store them in the refrigerator in a tight lid container.


From my Caribbean Vegan Kitchen to yours...Salud.

Sunday, November 18, 2018

Vegetarian Tofu Fritters

In Puerto Rico, we have many fried foods that are delicious. Most of them are filled with pork or beef. But as a vegan, I needed to make my fried fritters vegetarian and with a lot of protein.

Mixing a few Spanish ingredients and some flours I can eat, I came up with a very tasty mark off of our island's pork fritters.

Here is my recipe. Let me know if you make them and how did you like them.

Vegetarian Tofu Fritters
This recipe can be doubled or tripled.

1/2 c. garbanzo flour
1/2 c. tapioca flour
1 c. extra firm tofu (diced in small squares)
1 med or large broccoli crown (chopped finely)
1/2 red pepper (chopped very finely
1/2 med. yellow onion (chopped very finely)
1 small piece of celery ( chopped finely)
6 leaves of fresh spinach (chopped finely)
4 pieces of zucchini (sliced and chopped finely)
1 envelope of Jamon
1/2 envelope Sazon
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. black pepper
1/2 tsp. salt

Put all ingredients in a bowl and then add enough water to make the entire mixture look like a thick pancake batter. Pour with a large cooking spoon into a skillet with very hot oil. Fry and turn them over gently until golden brown and crispy. Place them on a plate covered with 3 paper towels to absorb the grease.

Enjoy!

From my Caribbean Vegan Kitchen to yours...SALUD!

Thursday, November 8, 2018

Repost: White Rice and Black Beans...Divine!

My favorite repost...
Recipe inside my recipe file...enjoy.

White rice and black beans with tofu squares, divine!
This is my favorite dinner ever. It is so delicious and it is all made with all my Latin spices.





From my Caribbean Vegan Kitchen to yours...SALUD!

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