Cashew Cheese

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Cashew Cheese

Course Appetizer, Snack
Keyword Nuts, Olive Oil

Ingredients

Instructions

  1. Soak 1.5 cups cashews for up to 4 hours (the softnesss changes consistency of cheese, soak longer for sauces). Put cashews and rest of ingredients (except nutritional yeast) in blender. Blend until smooth, add more veggie broth/water for runnier consistency.

Recipe Notes

Great on pizza or use as a sauce over steamed kale or stir fry, or just use it as a dip!

Optional: add a few cherry tomatoes for a slightly pink color and fruity taste! Red pepper works great, too.

Chocolate-Covered Dried Mango

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Chocolate-Covered Dried Mango

Course Dessert, Snack
Keyword Chocolate

Instructions

  1. Fill the bottom of a small double-boiler with water. Break chocolate bars into chunks and place in the top of the double boiler. Cover a baking sheet with wax paper.
  2. Stir the chocolate occasionally until it is fully melted. Holding a mango slice by its end, dip it in the chocolate until it is about two-thirds coated in melted chocolate. Place the chocolate-covered mango on the baking sheet. Repeat with remaining mangos. Once all mangos have been dipped, put the baking sheet in the freezer. Once chocolate is firm, remove mangos from the sheet and store in an airtight container.

Butternut Squash Soup with Cashew Cream

Butternut Squash Soup
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Butternut Squash Soup with Cashew Cream

Course Soup
Keyword Nuts

Ingredients

  • ½ cup Equal Exchange Organic Cashews
  • 2 cups roasted butternut squash or 1 can squash or pumpkin puree
  • 4 cups vegetable stock
  • 1 tsp salt to taste
  • ¼ tsp nutmeg
  • Black pepper to taste

Instructions

  1. Soak cashews in water for at least 2 hours. Drain cashews, then put them in a blender with 1 cup of the stock. Blend on high for several minutes, until the cashew cream is very smooth, with no grittiness.
  2. Combine squash with remaining broth in a stock pot and puree with an immersion blender. Heat on medium-low until the soup is hot. Add salt, pepper, and nutmeg. Stir in cashew cream. If soup is too thick, add a bit more broth. Adjust salt and pepper to taste.

Recipe Notes

This creamy soup is completely dairy free.

Spiced Chocolate Oat Cookies

spiced chocolate oatmeal cookies
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Spiced Chocolate Oat Cookies

Course Dessert
Keyword Chocolate, Cookies

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup Equal Exchange Organic Spicy Hot Cocoa
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 2 sticks unsalted butter
  • 1 tablespoon water
  • 1/4 cup turbinado or demerarra sugar regular white will do in a pinch
  • 1 cup light brown sugar
  • 1/4 cup molasses
  • 8 oz bittersweet chocolate coarsely chopped
  • 2 large eggs
  • 1 1/2 cups oats

Instructions

  1. In a medium bowl, mix flour, cocoa, baking soda, salt, cinnamon, and ginger.
  2. In the bowl of a double boiler, melt butter and water together. When butter has mostly melted, add sugar, brown sugar, molasses and chopped chocolate. Stir just until everything is melted you don't want the butter to separate or the chocolate to get chunky, so remove the bowl from the heat when everything has melted, even if the sugar granules haven't fully dissolved.
  3. Off the heat, whisk in the eggs one at a time, whisking each time to incorporate. The mixture will start to look shiny. Add the dry ingredients, stirring just until they disappear. Add oats and mix just to incorporate. Scoop your cookies (by the tablespoon) onto parchment- or silicone-lined baking sheets, cover with plastic wrap and refrigerate at least 1 hour, up to several days. Bake at 350 degrees for 11-13 minutes until just done (they'll still look quite soft when you pull them out). Use a wide spatula to transfer cookies onto a rack, and cool to room temperature.

Recipe Notes

From Not Derby Pie blog. Inspired by Dorie Greenspan's Baking from My Home to Yours.

Banana Almond Granola Bars

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Banana Almond Granola Bars

Course Snack
Keyword Almonds, Bananas, Nuts
Servings 18 bars

Ingredients

  • 3 1/2 cup oats
  • 3/4 cup Equal Exchange Organic Almonds roughly chopped
  • 3 large Equal Exchange Organic Bananas ripe
  • 2/3 cup unsweetened applesauce
  • 3/4 cup dried cranberries
  • 3/4 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 2 tbsp ground flax seed or flax meal
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 350 degrees. Line a 9- by 13-inch baking pan with parchment paper, with about 1 inch of parchment paper overlapping the sides.
  2. Spread out the oats and chopped almonds on a baking sheet. Place in the oven until they are lightly toasted, stirring occasionally, about 10 minutes.
  3. In a medium bowl, mash the bananas with the back of a fork. Stir in applesauce until combined.
  4. Transfer the oats and almonds to a large bowl and stir in dried cranberries, ground flax seed (flax meal), cinnamon, nutmeg and salt.
  5. Stir the banana mixture into the oat mixture until well combined and starting to clump together. Transfer to the prepared baking dish and press down evenly.
  6. Bake until the bars are golden brown and starting to separate from sides of the pan, about 30 minutes. Let cool on a wire rack for 15 minutes.
  7. Use the parchment paper to lift the bars out of the pan. Let cool to room temperature, then cut into bars.
  8. Makes approximately 18 bars. Serve or store in an airtight container.

Recipe Notes

Adapted from Cookin Canuck

Bananas Baked in Phyllo with Chocolate Sauce

Bananas Baked in Phyllo with Chocolate Sauce
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Bananas Baked in Phyllo with Chocolate Sauce

Course Dessert
Keyword Almonds, Bananas, Chocolate, Nuts
Servings 4 generous servings

Ingredients

  • 4 sheets phyllo dough
  • 4 medium-large Equal Exchange Organic Bananas ripe
  • 3 Tbsp Equal Exchange Organic Tamari Roasted Almonds chopped, crushed into a coarse powder
  • 1 tsp Cinnamon
  • Pure canola oil spray keeps phyllo from drying out

For Sauce:

Instructions

  1. Preheat oven to 375 F. Spray one 8×8-inch baking dish or 4 single-serving baking dishes with canola oil or non-stick spray. (You may try cutting parchment paper to fit the pans instead.)
  2. Unroll the thawed phyllo dough and place it on your workspace. Remove one sheet and place it on a cutting board or other work surface. Place one peeled banana along one of the narrow ends, sprinkle the dough evenly with a fourth of the almonds. Sprinkle the banana with a dusting of cinnamon and then roll it up in the phyllo. Place it seam-side down in the baking dish. Repeat with remaining bananas.
  3. Give the tops of the wrapped bananas a quick spray with canola oil. Bake for 20-30 minutes, until tops are golden brown and bananas have begun to sizzle and release syrup.
  4. Drizzle with as much Chocolate Sauce as desired. For best results, serve immediately.
  5. For Sauce:
  6. Place the chopped dates in a bowl and pour the boiling water over them. Allow them to soak for about 10 minutes. (Note: Some dates are not as soft as others–soak them longer.)
  7. Place dates and water in blender container along with remaining ingredients. Blend until smooth, scraping down sides of container a couple of times to ensure everything gets blended.
  8. Refrigerate and use as needed.

Recipe Notes

Adapted from FatFree Vegan Kitchen

Favorite Chocolate Chip Cookies

chocolate chip cookies
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Favorite Chocolate Chip Cookies

Course Dessert
Keyword Chocolate, Cookies

Ingredients

  • 2/3 c. light brown sugar firmly packed
  • 2/3 c. granulated sugar
  • 1/2 c. unsalted butter
  • 1/2 c. vegetable shortening
  • 1/2 tsp. salt
  • 2 tsp. vanilla extract
  • 1/4 tsp. almond extract optional
  • 1 tsp. vinegar cider or white
  • 1 tsp. baking soda
  • 1 large egg
  • 2 c. King Arthur Unbleached All-Purpose Flour
  • 2 c. Equal Exchange Organic Chocolate Chips Semi-Sweet or Bittersweet

Instructions

  1. Preheat the oven to 375°F. Lightly grease two baking sheets, or line them with parchment paper.
  2. In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.
  3. Beat in the egg, again beating until smooth. Scrape the bottom and sides of the bowl with a spatula to thoroughly combine ingredients.
  4. Mix in the flour, then the chocolate chips.
  5. Use a spoon to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides; they'll spread while baking.
  6. Bake the cookies for 11 to 12 minutes, until edges are chestnut brown and tops are light golden brown. Remove from the oven, and cool on the pan until they've set enough to move without breaking. Repeat with the remaining dough.

Recipe Notes

Adapted from King Arthur Flour's Chocolate Chip Cookies recipe.

Classic Love Cocoa

 

Hot cocoa with whipped cream
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Classic Love Cocoa

Lilla Woodham, Equal Exchange Inventory Coordinator and professional baker, shares this traditional recipe harkening to a day of hot chocolate made with fresh baking cocoa and sugar. Bring back the classics with this lovely, rich cocoa.

Course Drinks
Keyword Cocoa

Ingredients

Instructions

  1. Fill you mug with your milk of choice – pour milk into a pot.
  2. Add 1 heaping Tbsp. of both sugar and Equal Exchange Organic Baking Cocoa (or to taste). Whisk together.
  3. Place on stove on low heat, constantly stirring with whisk. Do not let boil or stick the bottom of pot.
  4. When it’s hot enough for your taste and all has been dissolved, pour into mug and enjoy!
  5. Double recipe if you wish to share with your Valentine.

Cheddar Cheese Fudge

Cheddar Cheese Fudge
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Cheddar Cheese Fudge

Course Dessert
Keyword Chocolate

Ingredients

  • 2 cups Cheddar cheese 1/2 pound, shredded
  • 1 cup butter 2 sticks
  • 1/2 cup Equal Exchange Organic Baking Cocoa
  • 1 1/2 pounds confectioners' sugar
  • 1 1/2 cups nonfat dry milk 8 ounces
  • 1/2 tablespoon vanilla extract

Instructions

  1. Have all ingredients at room temperature: combine in large mixing bowl. Beat until creamy (it may be necessary to moisten mixture with 1/4 cup whole milk). Put in buttered 9-inch square pan, chill.

Recipe Notes

Courtesy of Cabot Cooperative.

Picnic Brownies

Picnic Brownies
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Picnic Brownies

Course Dessert
Keyword Chocolate, Nuts, Olive Oil
Servings 9 generous servings

Ingredients

Optional:

Instructions

  1. Preheat oven to 350F. Butter a 9-inch baking pan.
  2. Melt butter and 1 1/4 chocolate bars in a double boiler or heavy saucepan over low heat. Stir constantly until smooth. Add olive oil. Remove from heat, cool to lukewarm. Stir in brown sugar and vanilla. Add eggs, beat well, until mixture is thoroughly mixed and glossy.
  3. In a small bowl, combine baking cocoa, salt, and baking powder. Add to the chocolaty mix and stir.
  4. Pour 3/4 of the batter into the baking pan and even out. Break up the remaining chocolate and insert into the batter at an angle in a spoke or other even pattern. Cover with a thin layer of the remaining batter.
  5. Add nuts if using. Bake for about 30 minutes, until a fork/knife/toothpick comes out with just a few crumbs.
  6. Enjoy during your next picnic, event, or party!