Thank you all so much for reading Cook With Nikki. I’ve had so much fun writing in this blog over the years, and have gone through so many changes since starting it up.
One of the biggest changes I’d say that I’ve been through, is having gone vegan. I’ll spare any readers a long entry on why I chose to go vegan, or why I remain on a diet where I no longer consume animal products… But what I will say is that it was one of the best decisions that I could have ever made for my body.
I will still keep this blog up for now, but over time I plan on taking some of my older recipes and re-vamping them into a vegan (raw or cooked) version of an old goodie.
This is a difficult decision, as when I look back I almost feel like if I erase this blog, I’m erasing a big part of my life. It’s a long process of letting go, but it’s something that has to be done. As much as I love sharing recipes, what I don’t love is knowing that people may come across this blog and see recipes that include animal products and assume that it’s something that “Cook With Nikki” (sorry to refer to myself in 3rd person) finds acceptable.
I’ve come to realize that there is not one single good reason to use animal products in the foods which we consume. Again, I won’t go into my beliefs here – but just wanted to let any of you who may still be reading this know that I’m not just abandoning my blog – rather, I’m moving on.
This past weekend, the boyfriend and I decided to hit up a vegan potluck in Toronto. At a loss for what to make, I was originally going to make some spinach (vegan) cheese phyllo triangles. Unfortunately I didn’t plan far enough ahead (I’m a bit off of my kitchen game lately it seems), and discovered that I wouldn’t have enough time to make these little guys because I’d have to let the pastry thaw for at least 5-6 hours. I’ve worked with this stuff many times before, and the best way to work with it without the sheets ripping is to do the thaw properly, and not use a microwave (or oven) to attempt a quick thaw.
So in the middle of the grocery store in panic mode, I decided to make something else. Thinking of some simple and quick desserts I’ve made in the past, I settled on throwing together some chocolate peanut butter tarts. One more thing – pie tart shells… Were they vegan? I look at the puff pastry – it had butter… Damn. I broke out in a sweat, hoping I wouldn’t have to Betty Crocker the tart shells due to buttery ingredients… I checked the tart shells, and score! They used vegetable based oils in the ingredients instead of butter. Happy Nikki.
So I tossed a package of shells in my basket, grabbed some more key ingredients, and went home to get started.
Oh, you may want to know what ingredients I used in these… So here you go! These are super simple to put together, and look really cute!
Peanut Butter Chocolate Tarts
15 mini pie tart shells
Peanut Butter Mousse
½ cup silken tofu
½ cup creamy peanut butter
2-3 tbsp maple flavoured agave nectar (can sub. any liquid sweetener you like here, and this is purely to taste)
1 tsp cinnamon
Pinch of freshly grated nutmeg
3 squares unsweetened dark chocolate if using Baker’s chocolate. Otherwise, about ½ cup chopped dark chocolate of your choice
2 tbsp agave nectar
Bake the pie tart shells according to the package directions, and set aside to cool
Mix all ingredients for the peanut butter mousse in a food processor, and mix until combined. Allow to cool in the fridge while preparing the chocolate.
In a saucepan, melt the chocolate with the agave nectar. Once the chocolate is melted, spoon about 1 tsp of chocolate into each shell, and allow to cool for a few minutes.
Take the peanut butter mousse out of the fridge, and put about 1 tbsp of mousse in each shell.
Alright folks, it’s time to find some motivation… I’ve been slowly getting myself back into the kitchen, with most things being strongly influenced by health/fitness.
I promise (and I know I say this a lot) that I will be updating this soon! Somehow blogs take a backseat to everything else in life – especially when it’s just a blog for fun and not for anything else.
Anyways, there is one blog that I update daily – Vegan Fitness with Nikki – a blog exploring some stuff on fitness, food, and my journey through P90X. Determined to make it to day 90 this time around, I ramble on aimlessly about my ups and downs of the crazy fitness program, and hopefully offer some form of motivation to others who think they can’t actually DO P90X – because if I can get through it, anyone can. Seriously.
This is a little random [and quite off-topic for this blog] but today as I was taking a [yet another] picture of one of the drinks I made in the juicer, I wondered when my obsession with taking pictures of … Continue reading →
I’m not going to re-post the recipe, so you’ll have to give her blog a look-see to find it. My alterations to the recipe were that I used coconut sugar in place of regular sugar, silken tofu in place of hard tofu + soy milk, and I used agave nectar in place of molasses.
Here’s a picture of my serving of this delightful mousse! I highly suggest you give it a try…
After my P90X Kenpo X workout today (my schedule is off a bit, but I’m still working through it), I needed something good to calm my muscles. I had some coconut water in my fridge, so decided to use that instead of almond milk, and I’m pretty happy with the result! (Why have I never really given coconut water a chance before? That stuff tastes great…)