Vegan Peanut Butter Dip

I love smoothies, and one of my favorite smoothie ingredients is silken tofu, it makes them impossibly creamy. But, I feel like whenever I buy the tofu, I end up getting smoothie-d out and throwing half of it away. When I bought tofu this week I was determined to find other ways to use it, and not to let any of it go to waste. While I was perusing ideas I decided that I would blend some peanut butter in and see what happens, I wasn't sure exactly what I would end up with when I started this, but it is delicious. I started throwing things in the food processor, and ended up with an easy, creamy dip, that is absolutely perfect for dunking fruit into. Enjoy!

Peanut Butter Dip:
4 oz silken tofu
3 tbsp of creamy peanut butter
1/4 cup of light coconut milk
1 tbsp of maple syrup
1/3 cup of mashed acorn squash (or canned pumpkin)
1/2 tsp of cinnamon
1/4 tsp of ginger

In a food processor puree the tofu until smooth. Add the coconut milk, peanut butter, squash and spices and process until well combined. Makes about 1 cup of dip, serve with apple slices or other fruit for dipping.

Happy Eating.

Maple Coconut Cookies and a Giveaway

It's Give Away time!!! I am so excited to be hosting a giveaway for one of my favorite products, Tropical Traditions Gold Label Virgin Coconut Oil. Tropical Traditions has generously offered to give a 32 oz jar to one of my lucky readers. I first tried this amazing oil back in March, when Tropical Traditions sent me a bottle, and I promptly whipped up a Coconut Chicken Stir-Fry. Since then, it's been a savory and sweet love affair. The oil isn't sweet at all, but has such a wonderful coconut aroma and a subtle tropical flavor, it makes it perfect for sweet and savory concoctions. I use it all the time and I particularly love baking with it. Swapping about half the butter in these cookies for the coconut oil really gave them a flavor punch, while incorporating some healthy fats in the cookies. So enjoy the recipe and now onto how to win, which I know is what you are all waiting to find out. This Give away will be open until next Friday, and the winner will be randomly selected. This giveaway is open to people in the US only.

First: Like me on Facebook, follow me on twitter, or subscribe to blog (if you already do so that counts too)

Second: Follow Tropical Traditions by one of the following 3 options
Subscribe to our email Sales Newsletter here: http://www.tropicaltraditions.com/subscribe_for_special_sales.cfm
follow us on Twitter @troptraditions
“Like” Tropical Traditions on Facebook (Please no, “I was sent by…” posts or posting a link to your blog, they will be removed)

Finally: Just post a comment here letting me know that you completed steps one and two and your entered.

Good Luck! You can check out more great ways to use the oil on Tropical Tradition's Recipe Page.

Maple Coconut Cookies:
1 1/2 cups rolled oats oatmeal
3/4 cup unsweetened shredded desiccated coconut
1 1/3 cups all-purpose flour
1 teaspoon table salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1 cup packed light-brown sugar
5 tbsp of butter, melted
1/4 cup of Virgin Coconut Oil, melted
3 tbsp pure maple syrup
2 tbsp corn syrup
1 tsp baking soda
2 tbsp boiling water
1/2 cup of almonds

Pre heat the oven to 300 degrees position racks in upper and lower thirds of the oven. In a medium bowl mix oats, coconut, flour, and salt, and sugar. In a large bowl, combine the butter, coconut oil, maple syrup, and golden syrup while butter and oil are still hot. In a small bowl, combine the baking soda with the boiling water. Immediately stir this mixture into the melted butter until combined. Stir in the the oat mixture. Fold in almonds. Line 2 baking sheets with parchment paper and grease lightly. Form balls, by heaping tablespoon and space evenly on a cookie sheet. Press down on the balls to flatten to about 1/4 inch thick. Bake until golden brown, about 20 minutes, rotating trays halfway through. (adapted from Martha)

Happy Eating.