Macadamia nuts always remind me of Hawaii (not too surprising)… They were tossed in salads, thrown in bowls for snacks, and most frequently, delivered in a chocolate covered form in a Hawaiian Host box. The other day the woman behind me at my local Asian grocery store was buying a box and since then, I have not forgotten about them. So, I decided to make my own take on them! These Vegan Dark Chocolate Caramel Macadamia Nut Clusters are SO GOOD.
Ah quinoa. One of those foods that we just can’t get enough of. I always need some sort of grain/seed/starch with my dinner to round out the other yummy things on the plate, and lately, I’ve been opting more and more for quinoa. There are so many different and easy ways to cook it, but this lemon parsley quinoa has become a household staple.
Sometimes stuffed peppers seem like so much work. I don’t really know why, but maybe it has something to do with the fact that you have to make a filling and then bake it and then…okay, I really have no good reason. They’re actually pretty easy, can be made in large batches, and you can make them with all sorts of flavors! Well, this quinoa and vegetable stuffed roasted poblano peppers recipe is all of the about. Except NOT a lot of work.
On cold, dreary rainy/snowy/icy winter days, I almost always crave chocolate. That sort of weather and mood makes me want the richest, most decadent dark chocolate. But then there are those other winter days where I end up dreaming about summertime, or wanting something a little bit lighter to pair with the rare PNW sunny day. Craving a fruit and real food heavy dessert, I made some vegan raspberry lemon bars. With these around, my chocolate cravings have disappeared.