Mexican Mazapan (Simple, Quick, Great for Kids)

I won't lie to you and say that these are healthy, but I remember when I was younger how I once to go down to the local Mexican supermarket (which was also a taqueria and all-around restaurant) and got one of these out of nervousness. It was the closest thing to the door and the cashier so that I could pay for it quickly without having a conversation, and then leave (...it was obvious that I was very social as a young child, of course). When I got back into the car with one of my sisters I found that these were absolutely delicious, we had a four-pack and I managed to eat three of the crumbly little things although a good bit of it landed everywhere but my mouth! I never thought of recreating these until recently, but with a few of staples on hand I knew how easy it is to make just about any Mexican dish in the house and I wanted to create this one.

What's a candy that you remember when you were younger?

(Ingredients)

• 1/4 cup of Skinned and Toasted Peanuts
• 1/4 cup of Confectioner's Sugar
• 1 tsp of Vanilla

(Directions)

• Blend the peanuts first, then slowly add your confectioner's sugar and vanilla. The main idea is to allow the peanuts to release their natural oils so that nothing can spoil too quickly and so you don't have to add a lot of moisture. If this is not working, however, you can spritz some veggie oil to help it combine - it should have a tiny bit of moisture to be put into small molds, but not enough to be near the consistency of any cookie dough or peanut butter.
• You can place these in the fridge, mark them with stamps and edible ink, wrap in parchment paper or eat as is!
• Enjoy!

Tree Trunks' Apple Crepes (Adventure Time)

I feel like this is one of the cutest breakfasts ever! I folded the crepes/apam balik like "elephant ears" for Tree Trunks and then steamed them so that they wouldn't brown for the picture. The filling is filled with plenty of fresh apples. ginger, raw sugar and peanuts! What more could such a lovely little elephant want? On the side I just decided to make a checkered apple for obvious reasons and to decorate I also added some grapes.

Tree Trunks Pandan Crepes Recipe:

1 batch of Apam Balik

1 tsp of Pandan Extract (to the liquids)

Filling:

1/2 small Apple

A Handful of Minced Peanuts

2 tbl of Raw Sugar

1 tsp of Cinnamon

1/4 tsp of Minced Ginger

Make everything according to the recipe and simply don't allow the ears to brown fully. If you wish for them to be more sturdy you can fully brown one side or you could brown both if you're cooking them for your children. Fill them before they are totally solid but after they get a bit of cooking around the rim. Serve with your favorite fruit and enjoy!

Funky Monkey Cheesecake (Raw Vegan)

It might not look like much - but this is purely heaven. You can eat it straight from the mixer as a sort of pudding, keep it cool for a mousse or keep it on the chill side for a nice cheesecake. The best part is when it is between fresh and frozen and you get easy to cut slices with a few chunks of velvety smooth peanut butter. Not to mention the sea salt crust with chocolate, fresh coconut, various nuts and seeds and raw cocoa powder. My first raw vegan dessert (after a raw vegan meal) and most definitely not my last.

(Funky Monkey Cheesecake Filling Ingredients)

• 1 Large Banana (Brown)
• 1/2 tsp Apple Cider Vinegar
• 1/2 tsp Fresh Lemon Juice
• 1/4 cup of Raw Sugar
• 1-2 cups of Raw Soaked Cashews(for 24 hours)
• A pinch of Sea Salt
• 1/4 cup of Raw Hemp Milk (or similar)
• 2-5 tbl of Coconut Oil (melted)
• 1/8 cup of Raw Nut Butter
• Raw Cocoa Nibs (optional)

(Funky Monkey Crust Ingredients)

• 20-40 strips of Fresh Coconut
• 3 tbl of Raw Sugar
• 1 tbl of Chia Seeds
• 2 tbl of Sesame Seeds
• 1/2 cup of Raw Oats
• A pinch of Sea Salt
• Halved Peanuts (as much as you want)
• 5 tbl of Coconut Oil (melted)
• 1/4 cup of Raw Cocoa Powder

(Directions)

• Cheesecake Filling: Blend all of your ingredients together for the filling. (Don't include the peanut butter.)
• Taste, then let cool in the fridge.


• Funky Monkey Crust: Cover the coconut strips with the chia seeds and sugar in a pan. Toast everything together very lightly.
• Process the toasted strips,seeds, and sugar with the rest of the ingredients into crumbs using a blender/processor.
• Press into a baking dish greased with coconut oil and stash in the freezer for about 30 minutes 


• Add in your cheesecake filling and place back in the freezer for about 20 more minutes.
• Swirl in your peanut butter, smooth over and then place in the freezer for about two hours or until it seems ready.

I hope that you enjoy it!

Apam Balik (Malaysian Peanut Pancake)

My mother always used to make peanut pancakes, but they never turned out as well as the soft and cakey ones we used to buy. Of course, my mother tended to use those smokey dried peanuts for a savory biscuit-type, and she tended to use peanut butter for her thick and extremely rich pancakes. These are more my style - what with delicious lemon peel and pistachio crepes and another being the favorite of everyone in our house; sugar, salt, cinnamon, minced peanuts and "butter".

Basic Crepe Batter Recipe:

1 and 1/2 cups Whole Wheat Flour

1 and 1/2 cups of Soymilk

1 cup of Cold Water

1 tsp of Cornstarch + 1 tsp of Cold Water (mix it well)

3 tbl of Oil (preferably Coconut)

1/4 tsp of Vanilla Extract

1/4 Package of Medium-Firm Tofu (not squeezed)

1 tbl of Sugar

A pinch of Salt

Original Peanut Filling:

1/4 cup of Minced Peanuts

Salt, Sugar and Cinnamon to taste

Margarine to add

Lemon-Pistachio Twist:

1/4 cup of Minced Pistachios

3 Small Lemon Peels (skin only) Minced

Salt and Sugar to taste

Margarine (optional, this was not added)

Mix all of your ingredients together for the crepe batter, adding the liquids first, then the oil and adding the cornstarch slurry last. Mix it well until slightly bubbly and let it sit for about an hour or two. Afterwards, put all of your ingredients into a blender and mix for about one minute. Meanwhile, heat up a non-stick skillet or cast iron pan and lightly spray or rub down a small amount of oil. Turn the heat onto low, grab a pot top and pour a bit of your batter into the pan. Use the back of the spoon to make it thinner, add your preferred filling all around the pancake and then place the pot lid onto the pan. Let that steam for a few minutes and then rub a rubber spatula under it to loosen it. Fold one half over and let that brown with the top on, flip over and repeat. Let it cool down a bit in the pan and then eat as you like.

I hope that you enjoy this wonderful dish!

How To Make Spring Rolls Tutorial (Thai-Style)

(Clockwise) Red cabbage, garlic, tofu, red pepper, lime, peanuts

Lightly toast your minced peanuts and toss in the other ingredients with oil, vegan fish sauce and/or tamari.

Soak your rice paper for 10 seconds on each side, then lay on a plate.
  

Fill one side and tightly roll your spring roll, folding in the sides as you go.

Lightly coat in corn starch or rice flour and pan-fry.



Serve with dipping sauce, garnish and dust with lime salt (optional).

Enjoy!