Now that I know how darn easy it is to make homemade fudge, I like experimenting and making my own at home when the mood strikes me. This recipe for Homemade Chocolate Peanut Fudge uses just 5 ingredients and can be made with ingredients you might already have in your home!
I used peanuts in the below recipe, but really any nut you enjoy can be substituted in (walnuts would be the more traditional choice).
Ingredients:
1 14 oz can sweetened condensed milk
1 teaspoon vanilla extract
3 tablespoons unsalted butter, cut into smaller pieces
Note: This post is sponsored by Nasoya. All opinions are mine alone.
I’ve been sharing fairly meat-heavy recipes recently, so it’s about time I shared a meatless (and vegan) option that is perfect for busy weeknights, so here’s a yummy recipe for Thai Basil Vegetable Dumplings with Spicy Peanut Sauce.
Nasoya, the nation’s leading brand of tofu, has two flavors of Vegan Dumplings (Tofu Vegetable and Thai Basil Vegetable) that can be ready to eat in as little as 10 minutes!
Source: Nasoya
The Tofu Vegetable Dumplings (filled with tofu, mushrooms, bok choy, carrots, ginger, green onions, and sesame oil) and the Thai Basil Dumplings (filled with tofu, red bell peppers, green peas, carrots, and basil) are USDA Certified Organic and also contain 6-7 grams of plant-protein per serving. Nasoya can be find at most retailers, including Acme, ShopRite, Giant, Weis, and Wegman’s. Check out Nasoya’s retail finder here to find your nearest location that sells Nasoya products.
This quick recipe for Thai Basil Vegetable Dumplings with Spicy Peanut Sauce uses the Thai Basil Vegetable Dumplings, but the Tofu Vegetable Dumplings can definitely be substituted.
African Peanut Stew (or Groundnut Stew) is a wonderfully hearty dish that originates in West Africa. Ingredients vary widely, but generally include a broth of ground peanuts and tomatoes with other vegetables served over rice. The dish can be made with chicken, but when omitted, this stew is a protein-rich vegan dish on its own.
My version below includes a little bit of heat from jalapenos and hot sauce, and some warmth from ground cumin, which is somewhat muted by the addition of creamy coconut milk.
Ingredients:
1 tablespoon peanut oil
1 medium onion, finely chopped
4 garlic cloves, minced
2 tablespoons minced fresh ginger
1 jalapeno, membranes and seeds removed, finely chopped
1 teaspoon ground cumin
4 tablespoons tomato paste
1 medium sweet potato, peeled and cut into cubes
1/2 cup creamy or chunky peanut butter (whatever you have on hand)
4 cups vegetable broth
1 (13.5 oz can) light coconut milk
1 teaspoon hot sauce, or to taste (I used sriracha)
1 bunch collard greens or kale, chopped (I used 1/2 bag of frozen collard greens)
I’m a bit late posting this cookie recipe after Christmas and all but who really gets upset about a cookie recipe?
For as long as I can remember, Peanut Butter Cookies have been a part of my Christmas celebrations. They are just the best. And luckily, they are really easy to make too!
This recipe is from Food Network and can be made in under 30 minutes; you don’t even have to refrigerate the dough before baking!
Ingredients (makes approximately 2 dozen cookies):
