Peanut Butter Cups, and Vegan!

Reese's peanut butter cups are very delicious to a lot of people. It is hard to find a version without milk products in it. In a moment of brilliance, Bree suggested making our own and not only were they awesome but they made me feel my favorite: really fancy! Check it out:

The above photo is an extreme close-up. The size of these cups are about 1 cubic inch, or, the size of a scantly-filled mini cupcake.

Pecan Flaxseed Granola Bars

I usually ride my bike to get where I need to go and hunger comes with the territory. So I try to pack protein-rich granola bars in my bag to fill the gap between bigger meals. For those of you who buy granola bars from the store you know that they only come in packs of 6 bars. That is a box a week! What?! Homemade granola bar time.

Peanut Sauce goes with everything, right?

Well, I sure think so. I even licked this right off of my spoon after mixing it altogether.

The List:
1/2 C crunchy peanut butter
1/2 C coconut milk
2 garlic cloves, minced
1/2 Tbsp Tamari soy sauce
2 Tbsp fresh ginger, finely grated
juice of 1/2 good sized lime (probably optional)
1 Tbsp Thai Siracha Chili sauce added slowly to taste
1/2 water

In a small sauce pan I sauteed the ginger and garlic in a tiny drop of oil on medium for a couple of minutes to cut their spiciness. Then I added everything else and mixed. Easy! With the chili sauce, I added it little by little so that I didn't overshoot my spice level. I feel like with peppers, one minute you can't taste anything and the next your sinuses are completely cleared and running uncontrollably.

Next time I won't let the sauce heat for so long. I dilly-dallied while adding the chili sauce and the peanut butter started separating. I don't mind stiring it (or heating it) before eating, though, because it still tastes wonderful.

I also dipped Rye crackers into this sauce. And it was, predictably, very good with rice noddles, baked tofu and fresh cilantro.