VEGAN Chocolate Peanut Butter Truffles & More | Interview and Cooking with Vicki Brett-Gach

5 DELICIOUS DINNER RECIPES to support your weight loss:
https://www.chefaj.com/5-delicious-low-fat-dinner-recipes

Vicki Brett-Gach is a sugar-free, oil-free WFPB Certified Personal Chef, Master-Certified Vegan Lifestyle Coach, and Plant-Based Culinary Instructor.
She’s a graduate of Dr. McDougall’s Starch Solution Certification program and is Forks Over Knives Plant-Based Certified, and has been trained in Nutrition for a Healthy Heart and in Dietary Therapy for Reversing Common Diseases. Vicki also has a certificate in Plant-Based Nutrition and a certificate in Wellness Counseling.

Vicki teaches whole-food plant-based cooking classes and provides virtual coaching and corporate wellness counseling to individual clients and larger groups, and is Co-Director of Culinary Education for PBNSG.org (the Plant Based Nutrition Support Group).

She has created original recipes and written articles for the T. Colin Campbell Center for Nutrition Studies website, and served as a special project author for their updated Certificate in Plant-Based Nutrition program with her “Plant-Based Food Guide: How To Eat Well On A Budget”.

Vicki’s blog, Ann Arbor Vegan Kitchen, can be found at AnnArborVeganKitchen.com, with 100s of oil-free plant-based recipes - many of which have been featured in The McDougall Newsletter and Center For Nutrition Studies Newsletter, as well as in The Beet, Honest Cooking, Barefoot Vegan, Perfectly Plant-Based, and The Main Street Vegan Academy Cookbook.

* Join the Ann Arbor Vegan Kitchen mailing list for new recipes as soon as they are published!

www.annarborvegankitchen.com
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VEGAN MAC AND CHEESE PERFECTION
Servings: 8

16 ounces whole wheat pasta
1 onion, diced
1 cup raw cashews
1 cup unsweetened nondairy milk
1/2 cup water
6-ounce jar of roasted red peppers, rinsed
1/4 cup nutritional yeast
2 tablespoons lemon juice
2 tablespoons vegetable broth
2 teaspoons of yellow mustard
salt to taste (optional)
dash cayenne pepper (optional)

Preheat oven to 400 degrees.
Heat a large nonstick skillet over high heat. Add onions and dry sauté until translucent. Sprinkle a little bit of water as needed to prevent sticking to the pan.
Meanwhile, cook pasta according to package directions. Drain and set aside.
In a high-powered blender combine the cooked onion with cashews, milk, water, red peppers, nutritional yeast, lemon juice, broth, mustard, salt, and cayenne, and blend until smooth. Pour mixture into a large baking dish. Add cooked pasta and combine well.
Bake uncovered 15-20 minutes, or until golden. Serve immediately.

BEET CAESAR DRESSING

1/2 cup raw cashews
1/2 cup water
1 small roasted beet
2 tablespoons freshly squeezed lemon juice
2 teaspoons brown mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/4 teaspoon kosher salt (optional)

Add all ingredients into a high-powered blender and process until smooth.
Toss salad greens with desired amount of dressing, and refrigerate the remainder.

CHOCOLATE PEANUT BUTTER TRUFFLES
Servings: about 20

Truffles
1 cup pitted dates
1/2 cup natural peanut butter
3 tablespoons unsweetened cocoa or cacao powder
3 tablespoons peanut powder *
1/2 teaspoon vanilla powder (or 1 teaspoon vanilla extract)
pinch of salt (optional)
Truffle Coatings
1/4 cup unsweetened cocoa or cacao powder
-OR-
1/4 cup unsalted dry-roasted peanuts, finely chopped

In the bowl of a large food processor fitted with the metal blade, add dates, peanut butter, cocoa powder, peanut powder, vanilla, and salt. Process until the mixture holds together well. Once blended well, remove bowl and blade from the base.
Line a baking sheet with parchment paper or silicone baking mat. Using a small cookie scoop, a spoon, or clean hands, roll into 1-inch balls. (The mixture may be a little sticky as you work.) Place truffles on the baking sheet.
One by one, roll each truffle in a small dish of either cocoa powder or crushed peanuts.
Place on covered baking sheet and refrigerate or freeze truffles in an airtight container.

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