Creamy Chickpea Flour Peanut Butter Maple Fudge

It seems each time a try a different approach to vegan-friendly fudge, I declare that a new favorite has been born. I used to think dairy was pretty essential to a rich and decadent fudge, but I've since discovered otherwise. In fact, this chickpea flour fudge is reminiscent of maple fudge — the richness comes from the addition of coconut butter and oil and the maple syrup. However, it's nearly guilt-free, because everything in there is good for you and more forgiving to your waistline. You really only need a small piece to satisfy that craving for the richness that sometimes only a piece of fudge will satisfy.

Creamy Chickpea Flour Peanut Butter Maple Fudge

Recipe by Lisa Turner Published on March 30, 2017 Rich and creamy vegan maple fudge with the nutty flavors of toasted chickpea flour and sesame seeds Print this recipe Ingredients: 1 teaspoon sesame oil 1 cup chickpea (besan) flour 1/4 cup coconut oil 1/4 cup coconut butter 1/2 cup peanut butter 1/3 cup maple syrup 1/4 cup water 1/2 cup coconut sugar 1/2 teaspoon ground cardamom 1 teaspoon vanilla 1/2 teaspoon sea salt 2 tablespoon toasted sesame seeds Instructions: Line a 9-inch loaf pan with parchment paper. Grease lightly with oil. Set aside. In a large skillet, heat the oil over medium heat. Toast the chickpea flour until it darkens a few shades, stirring constantly, for about 4 minutes. Add the coconut oil, coconut butter, peanut butter and maple syrup to the pan and stir continually to thicken, about 4 to 5 minutes. Transfer to a medium bowl and wipe the pan clean. Now add the water, sugar, cardamom, vanilla and salt to the pan. Stir until the sugar is dissolved and the mixture thickens, about 5 minutes. Return the chickpea flour mixture to the pan and simmer for another 4 minutes until thick and creamy. Stir in the sesame seeds and transfer to the prepared pan. Press the mixture down evenly. Let cool on the counter for 15 minutes, cover with plastic wrap, and let set in the freezer for a few hours. When firm, using a sharp knife, cut into small squares. Store in the refrigerator in a well-sealed container for a few weeks. Makes about 15 to 20 small squares

Other vegan-friendly fudge recipes to try:
Raw Peanut Butter Fudge
Raw Peanut and Coconut Butter Fudge
No-Bake Peanut Butter and Cocoa Fudge
No-Bake Coconut Oil Fudge

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Spicy Brown Lentil Soup with Broccoli

The temperatures are slowly rising, the birds are chirping, and there are even signs of wildflowers starting to bloom in the backyard. All the same, soup still makes frequent appearances on my table and soups are even better when paired with salads, so you get the best of both worlds. Lentils feature so well in soups and broccoli adds vegetable goodness to a spicy and aromatic broth. Nourishing and warming, and really easy to prepare, this might become a favorite soup to grace your tables too.

Spicy Brown Lentil Soup with Broccoli

Recipe by Lisa Turner Published on March 25, 2017 Warming, nourishing and comforting lentil and broccoli soup with aromatic spices Print this recipe Spice blend: 1 teaspoon coriander seeds 1 teaspoon black peppercorns 1 teaspoon fenugreek seeds 1 teaspoon cumin seeds 1 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon ground cinnamon 1/4 teaspoon cayenne Soup: 1 cup brown lentils 2 teaspoons olive oil 1 teaspoon brown mustard seeds 1 medium onion, chopped 2 cloves garlic, minced or crushed 1-inch fresh ginger, minced or grated 2 to 3 red or green chilies, seeded and minced 1 jalapeño, seeded and finely chopped 3 medium tomatoes, chopped 4 cups water 1/2 to 1 teaspoon garam masala, to taste 1 1/2 cups broccoli florets, chopped into evenly small pieces 1 teaspoon sea salt, or to taste juice from 1 lemon (3 tablespoons) Instructions: Rinse and soak the lentils in enough water to cover for 30 minutes. Drain and set aside. Blend together the coriander seeds, peppercorns, fenugreek seeds, cumin seeds, turmeric, paprika, cinnamon and cayenne in a coffee or spice grinder. Set aside. Heat the oil in a large saucepan over medium heat. When hot, add the mustard seeds and fry until they begin to splutter and pop — 30 to 60 seconds. Add the onion to the pan and sauté for 5 minutes or until translucent. Toss in the garlic, ginger and chilies, and stir for another few minutes. Add the spice blend and stir for a minute until fragrant. Now pour the tomatoes and jalapeño into the pan. Simmer for 5 to 7 minutes until the tomatoes are thickened. Stir in the water, garam masala and drained lentils. Bring to a gentle boil, reduce the heat to medium-low, cover, and simmer for 30 minutes or until the lentils are tender. Stir in the broccoli and salt, and simmer for another few minutes. Add more water as necessary to achieve desired consistency. Stir in the lemon juice and let sit for a few minutes before serving. This soup goes well with rice, quinoa or millet. Garnish with red pepper flakes or fresh cilantro if desired. Makes 4 to 6 servings

Other dishes featuring broccoli you may enjoy from Lisa's Kitchen:
Lemony Pasta with Broccoli and Chickpeas
Roasted Broccoli with Miso-Tahini-Tamari Sauce
Vegan Cauliflower and Broccoli Mornay
Broccoli and Chickpea Rice Salad

This is my contribution to Meat Free Mondays hosted weekly by my good friend Jacqueline and also Eat Your Greens, a monthly event alternately host by Shaheen of Allotment 2 Kitchen and The Veg Hog. Shaheen is hosting for March.

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Apricot Almond Energy Bites

Raw energy nibbles are frequently on hand in my kitchen. Easy to make up, all kinds of varieties and combinations can be used to make up healthy bites that make for a good accompaniment to breakfast or for a snack when a little burst of energy is needed. Dried fruits, nuts and seeds are always a good choice, and all three feature in this easy and forgiving recipe.

Since I find myself munching on dried apricots frequently throughout the day, along with small handfuls of almonds, I decided to combine the two. I added some orange juice for a subtle citrus-y undertone the complements the nutty sweetness of the other ingredients. I couldn't resist adding some fine dark chocolate into the mix too.

Apricot Almond Energy Bites

Recipe by Lisa Turner Published on March 8, 2017 Quick and easy raw protein and energy balls with dried apricots, nuts and seeds Print this recipe Ingredients: 1/2 cup dried apricots, roughly chopped 1/3 cup dried dates, pitted and roughly chopped 1/3 cup raw almonds 1/4 cup raw cashews 1/4 cup hemp seeds 2 tablespoons flax seeds 1/3 cup unflavored protein powder 2 tablespoons almond butter 1/2 tablespoon maple syrup or honey 2 tablespoons fresh squeezed orange juice 1 teaspoon vanilla 1/2 teaspoon sea salt 1/2 cup or more dried unsweetened grated coconut (optional) optional add-ins: 1/3 cup dark chocolate chunks, 1/3 cup rice crisp cereal Instructions: In a food processor, combine all of the ingredients except the coconut and optional add-ins. Process until everything is combined and the mixture comes together. Transfer to a large bowl and stir in the chocolate chunks or rice crisp cereal if using. Shape into small 1-inch balls and roll in the dried grated coconut to coat if desired. Keep in a well-sealed container in the refrigerator for a week or longer. Makes about 20 1-inch balls

Other raw energy bites from Lisa's Kitchen:
No-Bake Almond and Cocoa Cherry Energy Bites
Raw Peanut Butter Fudge
No-Bake Peanut Butter and Cocoa Fudge
Raw Peanut Butter Cocoa Maple Squares

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No Croutons Required. March edition.

It's my turn to host NCR again. As many regular readers will know, this is a monthly event focusing on vegetarian soups and salads, alternately hosted by my good friend Jacqueline of Tinned Tomatoes and myself.

There is a feeling of Spring in the air, so maybe we can expect more salads than soups. But, soup is welcome anytime of year as far as I am concerned.

To participate, all you need to do is make a soup or salad that is suitable for vegetarians. Add you recipe using the linky tool at the end of this post and make sure to link back to Jac's blog and mine as well as this announcement post. The roundup will be posted soon after the deadline for entries.

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My Legume Love Affair #105 - March 2017

I'm pleased yet again to be hosting My Legume Love Affair. This ongoing event was started by lovely Susan of The Well Seasoned Cook, and passed over to me to administer. Great thanks for the support other bloggers have shown by sharing recipes and guest hosting.

Legumes are a mainstay of my vegetarian diet and I never tire of finding new ideas.

To join in the fun, all you need to do is prepare a legume-centric dish. Link back to this announcement, my blog and also Susan's blog, as she is the original founder of the event. Share your creation using the linky tool at the end of this post by the end of the month. Use of the lovely logo, designed by Susan, is optional, but appreciated.

Only one entry per blogger please and it must be vegetarian. Recipes from archives will only be accepted if reposted and updated with the links required.

For your dish to be included in the roundup, it must contain more than just a few tablespoons of legumes. The slight exception to this are legumes such as fenugreek or tamarind that typically are used in smaller quantities. Fresh or dried beans, lentils, pulses, and the sometimes edible pods that contain these seeds, and derivative products such as tofu or besan, along with fenugreek, carob, and peanuts are all acceptable. The possibilities are endless. Please just ensure that your shining ingredient is in fact a member of the legume family. All types of cuisines and courses are welcome, meaning appetizers, sides, mains and desserts are all acceptable so long as the mighty legume is the key ingredient.

I look forward to your creations. And as always, if you would be interested in guest hosting this event, please let me know. I have spots for this year open.

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