Fresh Balsamic Strawberry Topping

It is strawberry picking season in Connecticut.  My son and I went yesterday and picked about 10 pounds of fresh strawberries.  There is nothing like the taste of fresh picked strawberries.  But, as usual, our enthusiasm for picking turned in to a need to use the strawberries before they go bad.  Luckily, I was sent the new cookbook Vegan Eats World by Terry Hope Romero.  She has a great recipe for Fresh Balsamic Strawberry Topping.

Vegan Eats World

Vegan Eats World is loaded with recipes like, Savory Baked Tofu, Sweet Potato-stuffed Paratha and Mexican Chocolate Torte.  I love that they have easy to find ingredients and such a variety of ethnic influences. This will be a go to cookbook.  You can find Vegan Eats World online and in local bookstores.  Terry Hope Romero is also the Author of the bestseller, Veganomics.

More Strawberry Ideas

Fresh picked strawberries are amazing.  My son and I easily ate a pint each.  After that I made shortcakes, some simple strawberry Italian ice and I froze some for smoothies.

 

What is your favorite Strawberry recipe?

 

5.0 from 1 reviews
Fresh Balsamic Strawberry Topping
 
Prep time
Total time
 
A fresh and juicy strawberry topping to spoon on top of individual slices of cheesecake. This can be made up to 2 hours before serving.
Author:
Recipe type: Sauce
Cuisine: Vegan
Ingredients
  • 1 pint fresh strawberries
  • 2 tablespoons sugar
  • 2 teaspoons good quality balsamic vinegar or white balsamic vinegar
Instructions
  1. Clean the strawberries and remove the stems.
  2. Slice them into thin, ¼ inch slices and combine with remaining ingredients.
  3. Set aside for 3 minutes before serving.

From Vegan Eats World by Terry Hope Romero. Reprinted with permission from Da Capo Lifelong, © 2014

Soup’s On! 21 Fabulous Soup Recipes for Sunday Dinner @foodie

I love soup.  I’ve had a longstanding love affair with it.  Given that we’re expecting rain this weekend, ALL weekend, I can tell you that I will be making soup at least one weekend day and letting it simmer on the stove or in my crock pot all day long.  I thought I’d share with you 21 fabulous soup recipes for Sunday Dinner which are all great for simmering or leaving in the crock pot all day!!

You’ll find some quick to cook soups in this collection, and you’ll also find some Vegan and Vegetarian options.  Some healthier, Weight Watchers Friendly options…Even paleo and gluten free!! YUMMY! I aim to please all palates!

At least I don’t have to think a lot about the meal plans this week- I can just do a whole lot of soups. I’m very intrigued by the kielbasa soup- I’ve never had kielbasa in soup but the whole family really likes kielbasa so I’m going to make that on a super busy weeknight.  Soup doesn’t have to just be for Sunday Dinner. I just like some serious comfort food on Sundays and soup just tastes like Grama’s house to me, you know?

soups for sunday dinner

I adore soup, but what do you say about soup? I was chatting with my friend, Laura, about our love of soup and she inspired me to write this silly little poem…

 Ode to Soup

Oh soup, how do I love thee?

Let me count the ways….

You fill my belly

You hydrate me

You fuel my energy

So I can write more silly poems.

You feed my family

And save me work

Without you, I’d be lost.

Oh, soup, how I love thee.

You are often hot

Sometimes cold

I don’t know many who eat you I lukewarm

I can put you in my crockpot

I can toss you in a pan

I can bring you to a friend

You are so versatile

I can eat you all year round

Oh, soup, how I love thee!

 

 

What are YOUR favorite soups to make or eat?

 

 

This post is part of a partnership with Foodie.com.  Opinions are my own.

Weight Watchers Friendly Lentil Soup

Simple Weight Watchers Friendly Crock Pot Lentil Soup

This soup is a delicious vegan recipe, but it can be altered easily to suit the cook’s tastes.  Beef or chicken stock can be substituted for the water.  Pieces of ham can be added for a delicious option.  Another tasty addition is a dollop of sour cream or Greek yogurt, which is still vegetarian but not vegan.

 crock pot lentil soup weight watchers recipe

Ingredients

  • 2  cups dry lentils
  • 1 can diced tomatoes
  • 5 cups water (or broth/stock if preferred)
  • 1 small chopped onion
  • 2 small carrots chopped or diced
  • 2 celery stalks chopped
  • 1-2 cloves of pressed garlic (garlic powder can be substituted)
  • Salt and pepper to taste

 weight watchers lentil soup

Instructions

  1. Rinse the lentils.
  2. Chop the vegetables.
  3. Place everything in the crock pot and stir.
  4. Cook on low for 4 hours.

lentil soup in crock pot simmer

Serve with bread and salad.

 

Tips

When chopping vegetables, cut round veggies, like carrots and onions, in half and place the flat side down on the cutting board.  No more trouble with vegetables rolling around the cutting board.

If celery is wilted, freshen it up by cutting the base and putting it in cold water.  The celery will take up the water and be crisp again.

New crock pots cook food faster than older crock pots.

Weight Watchers Friendly Lentil Soup
 
Prep time
Cook time
Total time
 
Weight Watchers friendly slow cooker/crock pot lentil soup recipe
Author:
Recipe type: Main
Cuisine: Vegetarian
Serves: 8
Ingredients
  • •2 cups dry lentils
  • •1 can diced tomatoes
  • •5 cups water (or broth/stock if preferred)
  • •1 small chopped onion
  • •2 small carrots chopped or diced
  • •2 celery stalks chopped
  • •1-2 cloves of pressed garlic (garlic powder can be substituted)
  • •Salt and pepper to taste
Instructions
  1. Rinse the lentils.
  2. Chop the vegetables.
  3. Place everything in the crock pot and stir.
  4. Cook on low for 4 hours.

 

Your Love Gives Me Butterflies Candy Valentine Treats

These super cute and simple butterfly give away treats are perfect for a class Valentine exchange!  Smarties products are free of milk, egg, fish, crustacean shellfish, tree nuts, peanuts, wheat and soy. Smarties® products are safe to eat for kids with peanut allergies. They are also Vegan and Gluten free!  I’ve been searching around because I *think* Wrigley’s Big Red gum (that we used) is Gluten Free and Peanut free, but please check ingredients. I’m going to reach out to the company to find out for certain. You can always swap for something you are 100% certain is safe for you or your little ones to consume. If you want to send in SAFE and allergy safe candy Valentine treats, you will want to check these out!

valentines day butterfly treat

Supplies:

  • Paper in your choice of colors
  • Smarties candy
  • Sticks of chewing gum
  • heart or flower stickers (optional)

your love gives me valentines candy craft

Step 1

Cut 2 equal size, matching hearts for each butterfly you plan to make.  Overlap the hearts at the point and slightly angle the hearts so one end of your “wings” will be closer together than the other and glue together (or use 2 sided tape).  This is also when I added the heart stickers to the corners of the “wings” but this is optional.  You can decorate the wings however you like or not at all.

butterfly valentines craft progress

Step 2

Attach a stick of chewing gum down the center of the hearts to create the “body” of the butterfly.  Again, you can do so with glue or two sided tape.

butterfly valentine craft in process

Step 3

Attach the Smarties to the chewing gum using a bit heavier glue.

valentines day candy craft butterfly

The kids can write a personal message on the back of the butterfly for passing out to classmates or you could attach a string and tag to each.

Check out our adorable Valentine Plane treats too!

What kind of Valentine’s Day treats do you like to make or send in for your child’s class?

Flying High On Your Love Boys Valentine Treats

These Flying High for your love Valentine’treats are so adorable and so easy to make!  Fun candy planes  that will make a great boys’ Valentine Treat to bring to classmates (girls too of course!) Smarties are Vegana, Gluten, egg, dairy and nut free so they are a REALLY safe treat idea!!

candy planes flying high for your love boy valentine treats

What you’ll need:

  • Smarties candy
  • Life Savor mints
  • Sticks of chewing gum
  • Small rubber bands (we used loom bands)

You may also want stickers, pink or red paper, string, and tags for the to: and from: if they’ll be handed out as a school Valentine.

Step 1

You’ll need to unwrap the mints.  Slip 2 of your tiny rubber bands through one another to create a larger band with a knot in the middle.

candy planes assembly

Step 2

Slip the rubber band through 2 of the mints to make the wheels and place the Smarties (the body of the plane) in between.

candy planes in progress

 

Step 3

Lay a stick of chewing gum across the top of the Smarties and slip the rubber band over each side of the chewing gum to make the wings of the plane.

candy planes side

 

Simple as that!

candy planes close

Now, if you want to get a little more creative and spend a bit of extra time, here are a few things you can do!

Lots of chewing gum comes in foil wrappers.  You can wrap a piece of plain pink or red paper around the center of the foil wrapped gum and place heart stickers across the top of the “wings”.

If your children are handing these out to classmates, they’ll likely want to attach a tag letting friends know who this fun plane was from.  Tie a thin string from the tale of the plane and attach a tag for your child to write names on.  You may want to print a fun tag with the words “Flying High On Your Love Valentine” to attach to the tale.  This will look like the plane is pulling a banner through the sky!

Have fun & enjoy!  Check out the butterfly Valentine treats we made too!

Vegan Recipe: Chocolate Date Nut Lollipops

I love the people at BenBella Books, they always send me the best cookbooks.  The latest book I received was Jazzy Vegetarian Classics by Laura Theodore.  Laura puts a vegan twist on American Family favorites.  This book would be a great gift for anyone, not just vegans because the recipes are so good.

Jazzy Vegetarian Classics Vegan Cookbook

From the Publisher

Classic American meals just became healthier and more delicious with Laura Theodore’s vegan twist on traditional family fare. With more than 150 quick-to-prepare and gourmet-style dishes, Jazzy Vegetarian Classics features Laura’s original creations, such as vegan shish kebabs and cauliflower steaks with sweet pepper sauce, and other spins on time-honored favorites, such as spaghetti and “wheatballs” and decadent chocolate-ganache cake. Filled with easy-to-follow crowd-pleasing recipes, this cookbook will make nutritionally dense and plant-based dishes your new family favorites.

 

Fun and simple to incorporate into anyone’s lifestyle, Jazzy Vegetarian Classics provides 10 wholesome full-menu plans for everything from weekday meals to special celebrations such as parties and holiday dinners. Laura even includes suggestions on how to present appetizing, plant-based meals in unique and festive ways, with her “Jazzy Music Pick” for each menu to help set the mood.

 

Written for everyone—from seasoned vegans looking for innovative new dishes, to casual home cooks interested in adding one or two plant-based meals a week to their repertoire—Jazzy Vegetarian Classics includes guides to the basics of vegan cooking coupled with a glossary of common ingredients. Laura also provides simple instructions on how to use a variety of substitutes for “veganizing” timeless main dishes, desserts, soups, salads, and so much more.

 

Put on some good music and embrace a healthy, delicious, and jazzy lifestyle!

 

Vegan Chocolate Date Nut Lollipops

Vegan Chocolate Date-Nut Lollipops
 
Prep time
Total time
 
Chocolate Date-Nut Lollipops Makes 8 to 10 lollipops Fun, fun, fun! That’s how I describe these lovely little lollipops! The dates help to hold the pops together while also standing in for much of the processed sugar. They’re perfect for any party, whether you are entertaining kids or adults!
Author:
Recipe type: Dessert Cookie
Cuisine: Vegan
Serves: 8-10
Ingredients
  • ½ cup vegan dark chocolate chips (grain-sweetened variety works well)
  • 6 large Medjool dates, pitted
  • ¼ cup whole pecans
  • ⅛ teaspoon vanilla extract
  • TOPPING
  • 2 tablespoons pecans, walnuts, or hazelnuts, ground (optional)
  • 2 tablespoons dark, nondairy cocoa powder (optional)
  • Put the vegan chocolate chips in a double boiler over medium-low heat. When the chocolate has melted, remove from the heat. Meanwhile, put the dates, pecans, and vanilla extract in a high performance blending appliance and process to the consistency of soft dough. Transfer the date mixture to a medium bowl, pour in the melted chocolate, and stir until well-combined. Put the date mixture in the freezer for 7 to 15 minutes or until the chocolate has set enough to roll into small balls.
  • Line a small baking sheet with unbleached parchment paper. Spoon out a heaping tablespoon of the chocolate mixture, and quickly roll it into a ball. Roll it in one of the optional toppings until completely coated. Continue in this way, forming all of the remaining chocolate mixture into balls and coating them in one of the optional coatings.
  • Insert the end of a lollipop stick into each chocolate ball and place all lollipops upright in 2 separate mugs or shallow glasses, making sure they do not touch each other. Chill for 1 to 2 hours before serving. For a festive presentation, wrap each lollipop in cellophane and tie with a pretty ribbon. Stored in an airtight container, leftover lollipops will keep for up to 3 days.
Instructions
  1. Put the vegan chocolate chips in a double boiler over medium-low heat. When the chocolate has melted, remove from the heat. Meanwhile, put the dates, pecans, and vanilla extract in a high performance blending appliance and process to the consistency of soft dough. Transfer the date mixture to a medium bowl, pour in the melted chocolate, and stir until well-combined. Put the date mixture in the freezer for 7 to 15 minutes or until the chocolate has set enough to roll into small balls.
  2. Line a small baking sheet with unbleached parchment paper. Spoon out a heaping tablespoon of the chocolate mixture, and quickly roll it into a ball. Roll it in one of the optional toppings until completely coated. Continue in this way, forming all of the remaining chocolate mixture into balls and coating them in one of the optional coatings.
  3. Insert the end of a lollipop stick into each chocolate ball and place all lollipops upright in 2 separate mugs or shallow glasses, making sure they do not touch each other. Chill for 1 to 2 hours before serving. For a festive presentation, wrap each lollipop in cellophane and tie with a pretty ribbon. Stored in an airtight container, leftover lollipops will keep for up to 3 days.

Vegan Date Nut Lollipops Vegan cookies

 

 Jazzy Vegetarian Classics can be found online and at your local bookstore.  It retails for $26.95.

What is your favorite Holiday cookie? 

I received a copy of this book  to facilitate the review.  All opinions are my own.

Scrambled Tofu Recipe with Vegan Egg Yolks

This scrambled tofu recipe is made with vegan egg yolks!  Yes, vegan egg yolks.   We have good friends who have egg allergies and we are anxious to share with them that vegan egg yolks exist in the world.

I recently received a copy of The Vegg Cookbook and some samples of The Vegg vegan egg yolks to review. The Vegg is a brand new egg-free product that can be used is a wide rage of recipes. The Vegg Cookbook has over 70 Vegg recipes from all over the world.  Recipes like scrambled Vegg, Baked Frittata, Gluten-Free Lemon Bars.  There is something for everyone’s taste in this cookbook.  You can order a copy at many online stores including Amazon.com.

The Vegg tofu Scramble

Ingredients:

1 block tofu

Veggies ( onions, peppers, spinach)

2 Tbs The Vegg plant based egg yolk replacement
Directions:
Sauté veggies
Crumble tofu in pan
Add water if too dry
Once tofu starts to brown add The Vegg
Serve with a tortilla

What is The Vegg?

The Vegg is a 100% plant-based egg yolk replacement. Using only natural ingredients, we have created a product that replicates the taste and texture of egg yolks for use in your favorite dishes. It is perfect for french toast, dipping, hollandaise and much more. Create your favorite egg-based recipes and experience the rich flavor of egg yolk without the cholesterol, allergens, and cruelty to animals.

Nutrition Information

nutrition-facts

The Vegg uses only 100% plant-based ingredients.

  • Cholesterol-Free
  • Gluten-Free
  • Soy-Free
  • Fat-Free
  • High in Vitamin B12
  • GMO Free
  • Certified Kosher

Ingredients: Fortified Nutritional Yeast (dry yeast, niacin pyridoxine, hydrochloride, riboflavin, thiamin hydrochloride, folic acid, b12), Sodium Alginate, Black Salt, Beta Carotene

 

The Vegg Cookbook and Vegan Egg yolk

I used The Vegg Vegan Egg Yolks to make scrambled tofu.  My husband said it was the best I had ever made!!  It kept the tofu moist and gave it a nice creamy texture.  The flavors of The Vegg are subtle but quite nice.  Today we added fresh garden tomatoes but we often add sauteed spinach, onions or mushrooms.  Such a tasty and quick Saturday breakfast meal.

 

 

 

Scrambled Tofu Recipe with Vegan Egg Yolks
 
Prep time
Cook time
Total time
 
Vegan egg yolk replacement makes scrambled eggs possible for those following Vegan diet!
Author:
Recipe type: Vegan
Cuisine: Breakfast
Serves: 4
Ingredients
  • Ingredients:
  • 1 block tofu
  • Veggies ( onions, peppers, spinach)
  • 2 Tbs The Vegg plant based egg yolk replacement
Instructions
  1. Directions:
  2. Sauté veggies
  3. Crumble tofu in pan
  4. Add water if too dry
  5. One tofu starts to brown add The Vegg
  6. Serve with a tortilla

Food Over Medicine: Food for thought

This summer BenBella Books sent me another great read to review, Food Over Medicine, The Conversation That Could Save Your Life Pamela A. Popper, PhD, ND, and Glen Merzer.  They talk about the the current state of health in America and how diet can improve peoples conditions.  They share success stories, recipes and tips on managing your doctors.  This is an easy read book that keeps you engaged and  provides important information that can change the quality of your life.

food-over-medicine

About The Book

Almost half of Americans take at least one prescription medicine, with almost a quarter taking three or more, but diseases such as diabetes, obesity, and dementia are growing more prevalent than ever. Overmedicated, overfed, and malnourished, Americans fail to realize the answer to lower disease rates doesn’t lie in more pills, but in the foods we eat.

In Food Over Medicine, Pamela A. Popper, PhD, ND, and Glen Merzer openly discuss the dire state of American health, the result of poor nutrition choices stemming from cynical food politics and medical misinformation. But, more important, they share the key to getting and staying healthy for life. As executive director of The Wellness Forum, Popper works to change lives through diet and lifestyle, reduce medical costs for businesses through health education programs for employees, and educate health care professionals on the healing potential of an optimal diet.

Backed by numerous scientific studies, Food Over Medicine details how diet can dramatically improve health and turn around alarming diagnoses—such as high cholesterol, high blood pressure, Crohn’s disease, multiple sclerosis, and other major health problems—and do so more effectively than drugs that often have lingering side effects. Including recipes from Del Sroufe, author of the bestselling Forks Over Knives—The Cookbook, Food Over Medicine reveals the power and practice of optimal nutrition in a highly accessible way.

 

About The Authors

Pamela A. Popper, PhD, ND, is a naturopath, an internationally recognized expert on nutrition, medicine, and health, and the Executive Director of The Wellness Forum. Dr. Popper serves on the Physician’s Steering Committee and the President’s Board for the Physicians’ Committee for Responsible Medicine in Washington, D.C. Dr. Popper is one of the health care professionals involved in the famed Sacramento Food Bank Project, in which economically disadvantaged people were shown how to reverse their diseases and eliminate medications with diet.

Dr. Popper is part of Dr. T. Colin Campbell’s teaching team at eCornell, teaching part of a certification course on plant-based nutrition. She has been featured in many widely distributed documentaries, including Processed People and Making a Killing and appears in a new film, Forks Over Knives, which played in major theaters throughout North America in 2011. She is one of the coauthors of the companion book which was on the New York Times bestseller list for several months.

Glen Merzer is a playwright and screenwriter living in California. He is coauthor with Howard Lyman of Mad Cowboy, and with Howard Lyman and Joanna Samorow-Merzer of No More Bull! He also coauthored Chef AJ’s Unprocessed. He has been a vegetarian for almost 40 years, and a vegan for almost 20.

 

Enter to  win a copy of Food Over Medicine, The Conversation That Could Save Your Life from BenBella Books. 

 

A copy of Food Over Medicine, The Conversation That Could Save Your Life was provided to facilitate this review.  All opinions are my own. 

Vegan For Her Book Review

The publishers at DaCapo sent me a copy of Vegan for Her, written by Virginia Messina with JL Fields, to review.  The subtitle is The Woman’s Guide to Being Healthy and Fit on a Plant-Based Diet One thing that jumped right out at me is that the author states that the book does not need to be read cover to cover but rather stick to the sections that are relevant to your needs.  Most chapters are written so that if you read them alone, they have all the information you need on that topic. The book covers topics like, Healthy Eating for All Times Of A Woman’s Life and Fighting Pain with Plants.  The book also emphasizes that eating a plant-based diet should not cause stress and anxiety. The book includes over 50 recipes including Breakfast, Lunch, Dinner AND Dessert!  I really enjoyed reading this book and I know I will refer back to it often.  At the top of my list of recipes to try are the Coconut-Gingered Black Bean Brownies.  Yum!!

Vegan For Her book review

Vegan for Her is a guide to meeting the unique needs of vegan women, with recipes and practical information for optimal health at every stage of a woman’s life.  In Vegan for Her, dietitian Virginia Messina tackles the issues most pertinent to women who follow or who are considering a vegan diet, and JL Fields provides health-supportive recipes and tips for taking your veganism beyond the plate. With specific guidance on meeting women’s unique nutritional needs throughout the lifecycle and information about food choices that relate to many health concerns, Vegan for Her is a practical and realistic guide to making sure your plant-based diet is as healthy as it can be.

MEET THE CO-AUTHORS

Ginny and JL 400 w

Ginny Messina, MPH, RD is a registered dietitian with a master’s degree in public health from the University of Michigan. Vegan for Her is her second book on vegan nutrition. She co-authored Vegan for Life: Everything You Need to Know to be Healthy and Fit on a Plant-Based Diet in 2011. Her blog is TheVeganRD.com.

Ginny also produces vegetarian educational materials for health professionals. She has written papers on vegetarian, vegan and soy nutrition in peer-reviewed journals and co-authored a vegetarian textbook for health professionals. She regularly consults for organizations producing vegetarian materials and speaks at scientific events for both health professionals and the public. She serves on the board of directors of Vegfund, and is on the advisory board of the Vegetarian Resource Group.

Ginny taught nutrition to dietetics students at Central Michigan University, was a dietitian for the Physicians Committee for Responsible Medicine, and was director of nutrition services for the George Washington University Medical Center in Washington, DC.

She lives in Port Townsend, Washington with her husband and an ever-changing population of rescued cats. When she’s not researching and writing about vegan nutrition, she volunteers for her local animal shelter and spay/neuter group, practices piano, gardens, collects vintage kitchen linens, and is learning to knit with vegan fibers.

JL Fields, M.S. is a vegan cook, lifestyle coach and educator.  A devoted culinary student, JL has studied at the Natural Gourmet Institute and completed the Intensive Study Program at The Christina Pirello School of Natural Cooking and Integrative Health Studies.

You can find Vegan for Her online and in stores for a suggested price of $16.99.

A copy of the books was provided to facilitate this review.  All opinions are my own.

 

No Bake Peanut Butter Bars from Plant-Based Recipes Cookbook (Giveaway)

Last week I received a copy of The China Study Plant-Based Recipes Cookbook from BenBella Books.  They know how much I like to read cookbooks with plant-based recipes and The China Study Cookbook does not disappoint.  Written by LeAnne Campbell, daughter of The China Study author, T. Colin Campbell, PhD, and mother of two hungry teenagers, The China Study Cookbook features delicious, easily prepared plant-based recipes with no added fat and minimal sugar and salt.  I would try almost every recipe in this book from Blueberry Coffee Cake and Sesame Noodle Salad to Granola Fruit Wraps and Fresh Strawberry Pie.

The-China-Studyplant-basedvegan-cookbook

Today I am going to share a recipe from The China Study Cookbook.  Given the recent heat waves and my family’s  love for peanut butter I choose the No-Bake Peanut Butter Bars.  These were so easy to make and a huge hit.  The husband’s first reactions was, “These are awesome”.

The-China Study-vegan-No-Bake-peanut-butter-bars-recipe

4.7 from 3 reviews
Plant-Based No Bake Peanut Butter Bars
 
Prep time
Total time
 
No Bake Peanut Butter Bar recipe using vegan, plant based ingredients
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
  • 1 cup low-fat graham crackers, crushed
  • ¼ cup crushed walnuts
  • ½ cup reduced-fat, unsweetened coconut
  • ⅓ cup natural peanut butter
  • ¼ cup nondairy milk
  • 1 cup nondairy chocolate chips
  • 5 tablespoons rice or almond milk
Instructions
  1. Crush graham crackers in food processor.
  2. In separate bowl, add walnuts, coconut, and peanut butter.
  3. Stir in crushed graham crackers.
  4. Slowly add milk and mix. (If mixture does not hold together, continue adding additional milk until all ingredients stick together. However, don't make it too soft, and, if necessary, use your hands.)
  5. Spread mixture evenly into a 9 × 9 nonstick baking dish.
  6. In a saucepan, melt chocolate chips together with rice or almond milk over medium heat. Stir until smooth.
  7. Spread chocolate mixture on top of peanut butter mixture. Refrigerate for 1 hour or until hardened. Cut into squares and enjoy!

In addition to the over 120 Whole Food, Plant-Based recipes there are sections on planning, chef tools and how to start your own journey.  The China Study Cookbook is a great place to start if you are thinking of switching to a plant-based diet.  It has fresh, new recipes that anyone would enjoy.

no-bake-peanut-butter-bars-vegan

You can get your copy online or at most major book retail stores.  BenBella books is also offering a free copy to one lucky ThisMamaLoves.com reader.

Enter for a chance to win a copy of The China Study Cookbook.  

I was provided with a copy of The China Study Cookbook To facilitate this review.  All opinions are my own.