Vegan Creme De Menthe Bars, Chia, And Ancho Vinaigrette
Last night I stayed up a little too late to make Averie of Love Veggies and Yoga’s Vegan Creme de Menthe Bars. Actually, I was already up too late, and the bars didn’t take very long to make at all. I didn’t have creme de menthe, so as Averie suggested, I used a tablespoon mint extract instead. When my mixture was a little dry, I added a couple tablespoons of homemade almond milk as well. I used an 8 x 8 pan to construct all three layers, and they turned out so pretty! It’s like a cross between a peppermint patty and a frozen Oreo. Next time I make them, though, I’ll only use a teaspoon of mint, because it’s so strong it burns. Whoops! I really recommend giving this recipe a try; they’re wonderful if only I hadn’t gone so heavy on the mint!
I normally don’t eat breakfast, but this morning my stomach wasn’t feeling very well, so I thought I’d give food a shot. Awhile back I had picked up this chia breakfast mix at Whole Foods and completely forgotten about it. All I had to do was mix 2 tablespoons of the almond cinnamon chia with 1/4 cup of my homemade almond milk and I had a nice little breakfast. This was my first time trying chia and I absolutely loved it. I was worried it would have some sort of “extreme” flavor, but I could definitely eat this all the time!
After surprisingly enjoying my chia, I threw together an ancho pepper vinaigrette for the salads I was planning to make at lunch. I’m beginning to appreciate the benefits of making my own salad dressing now that I’m being more careful about buying things premade. It’s so simple, quick, and much cheaper than buying it at the store! For today’s dressing, I used an ex-maple syrup bottle I cleaned up to reuse. I love buying products in glass; it’s like I’m buying a new piece of storage-ware with a free product inside!
Ancho Dijon Vinaigrette
- 1/2 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon dijon mustard
- 1 large ancho pepper, roughly chopped
- Salt and pepper to taste
Combine ingredients in a food processor or blender and blend until smooth. Enjoy!
Under the dressing, my salad bowl was stuffed with romaine, candy onions, plum tomatoes, carrots, sliced jalapeño stuffed green peppers, and sunflower seeds. Yum!
This evening we checked out a new restaurant in a nearby town, but since I have quite a few pictures from that, I’ll just post it separately. Thanks to those of you who have commented on today’s Your Thoughts Thursday! If you haven’t already, stop by and tell me why you’re vegan and if the reason matters. I hope you’re having a great week; it’s almost Friday!