Perfect Pulled Pork

I made this for all the family that was hear for my son's blessing. We had about 18 people here and there was lots of leftovers. I was told that it was the "best pulled pork ever". You decide :)
5 - 7 lb pork butt shoulder
3 tsp. paprika
4 tsp. black pepper
2 tsp. cayenne pepper
2 tsp. dried thyme
2 tsp. garlic powder
1 tsp. salt
2 C water
buns

Combine all seasonings and then rub evenly over roast and drizzle with olive oil to get them to stick good. Rub it into all sides.
Place meat in roasting pan in 500 degree oven until meat is browned, I didn't time it . . . maybe 25 minutes. (sorry)
Pour water in bottom of crock pot and place meat inside. Cover and cook on LOW for 6-8 hours. At least one hour before serving, shred pork and let it sit until ready to serve.

We served BBQ sauce on the side. Enjoy!

Holy Posts! My sister, Taralyn, has been busy! I will be posting recipes soon I hope, but I just wanted to to remind everyone that this cooking blog is not just for vegan recipes! Promise.

Meat recipes coming your way sometime in 2001 :)

Vegan Fudge

This fudge is delicious! Classic chocolate fudge. Play around with different layers and mix-ins! I know I'm going to. :)

1 ½ cups dark dairy-free chocolate chips
4 ½ cups powdered sugar
1 8 oz tub dairy-free cream cheese, such as Tofutti
1 Tbsp cocoa powder
1/8 tsp vanilla

Line a 9x13 cake pan with parchment paper and set aside. Place the chocolate chips in a double boiler, stirring occasionally until the chocolate is completely melted.

Meanwhile, in a large mixing bowl using an electric hand mixer, cream together the powdered sugar and cream cheese until the consistency of a stiff frosting. Add in the cocoa powder and vanilla and beat until incorporated.

Working quickly, add the melted chocolate and beat for 1-2 minutes more, until the chocolate is evenly distributed. The mixture should be very thick. Spread into the prepared pans and refrigerate until set, about 2 hours. Enjoy!

Buckeye Balls

These are super delicious, and taste kind of like Reese's PB cups.

Makes about 5 dozen buckeyes.

4-8 ounces (1/2-1 tub) dairy-free cream cheese, such as Tofutti
4 cups powdered sugar
1 ½ cups creamy peanut butter
½ tsp vanilla
1 cup dairy-free dark chocolate chips
1 ½ Tbsp vegetable shortening

Line a large baking sheet with parchment or wax paper and place in the freezer.

In a large bowl using an electric hand mixer, beat together the dairy-free cream cheese and half of the powdered sugar until smooth. Add the remaining sugar, peanut butter, and vanilla, and continue beating until the mixture is well combined and very thick. Using your hands, shape the mixture into balls and place on the prepared pre-chilled baking sheet. Place the sheet in the refrigerator for 10-15 minutes.

Meanwhile, combine the chocolate and shortening in a double boiler, stirring occasionally, until the mixture is completely melted.

Using a toothpick, dip the ball into the chocolate, covering it evenly, and place each ball back on the cookie sheet. Repeat until all balls are covered. Return the baking sheet to the refrigerator and chill for 30 minutes to 1 hour, until the chocolate is set. Enjoy!

Chocolate Orange Sweeties

I love these! They're easy to make and would be fun to do with the kids. Experiment with different extracts and colors to make it interesting!

1 tsp orange extract (lemon is good too!)
2 cups powdered sugar
2 Tbsp vegetable oil
2 Tbsp light corn syrup
food coloring
big handful dairy-free chocolate chips

Mix the orange extract, oil, corn syrup, and food coloring together in a medium bowl until smooth.

Add the powdered sugar one teaspoon at a time! If you add more, the recipe will not work, so have patience and mix each spoonful in all the way before adding more. Use hands after awhile, they work best.

Once you have a soft but not sticky dough (you’ll likely have some sugar left over), tear off a small coin size piece and roll it with your hands to make a ball. Drop the ball onto a plate dusted with powdered sugar and repeat until the dough is gone.

Press a chocolate chip into each of the balls.

Put the candies in the fridge to set up for at least ½ hour. Enjoy!

Peanut Butter Bombs

These are yummy, but I like Buckeye Balls better because they're a little easier to make.

½ cup sugar
3 Tbsp water
1 Tbsp soy margarine
1/3 tsp salt
½ cup smooth unsalted peanut butter
¼ cup peanuts
1 cup dairy-free semi-sweet chocolate chips
1 1/2 Tbsp vegetable shortening

First fill a large bowl with ice water to dunk the saucepan in after the mixture caramelizes to stop caramelizing. Make sure the bowl is larger than your saucepan. This can also be used to cool off your hand if you get hot caramel splashed on it.

Place the sugar, water, margarine, and salt in a small saucepan and place over medium-low heat, stirring occasionally, until a candy thermometer registers 230 degrees F. Dunk the saucepan into the ice water for about 10 seconds. Remove from heat and carefully whisk in the peanut butter until smooth. Transfer the mixture to a mixing bowl and place it in the freezer for about 15 minutes.

Line a cookie sheet with parchment or wax paper. Remove the peanut butter mixture from the freezer and knead it on a clean surface for one minute so it becomes smooth and elastic. Form it into 1-inch balls by rolling a piece of it in between the palm of your hands in a circular motion. Set these pieces on the cookie sheet and place it back into the freezer for about an hour.

Place the peanuts in a food processor and pulse them until they resemble breadcrumbs.

Using a double boiler, melt the chocolate and shortening, stirring constantly until there are no more solid chocolate pieces. Using a toothpick, cover each ball with chocolate and sprinkle with peanut pieces. Enjoy!

Coconut Macadamia Nut Brittle

This brittle is super delicious! I think I even like it better than classic Peanut Brittle.

2 cups sugar
¼ cup coconut milk
¼ cup amber agave syrup
¼ tsp salt
¼ cup coconut oil
1 ¼ cups macadamia nuts, unsalted and chopped into quarters
¼ cup shredded unsweetened coconut

Heat your oven to 350 F. Spread the coconut and macadamia nuts evenly on a baking sheet and put it in the oven for 10 minutes to toast them. Remove the nuts from the baking sheet and place the baking sheet back in the oven. Turn the oven off. It’s important this baking sheet is warm so the brittle spreads easily before it solidifies.

In a medium saucepan, add the sugar, coconut milk, agave syrup, and salt. Stir it together with clean fingers. Fill a large bowl (bigger than your saucepan) with ice water to cool the hot syrup. Bring the sugar mixture to a boil on high heat, covered, then remove cover. Stir in the coconut oil and reduce heat to a simmer. Do not stir the mixture from now on because natural convection currents will do the stirring for you.

Insert a candy thermometer and bring the mixture up to 300 F. Reduce heat to medium. After 300 F the temperature will rise rapidly. Once the mixture reaches 325 F, remove it from heat and dip the saucepan into the ice water for about 10 seconds to stop the caramelization process.

Stir in the macadamia nuts and shredded coconut with a wooden spoon. Pour the mixture onto the baking sheet and spread it with a spatula until it’s ¼ inch thick. Allow the mixture to cool completely before breaking the brittle into small pieces. Enjoy!

Cookie Dough Truffles

These are probably my favorite! The original recipe called for half the soy margarine I used, but I promise it's better with more. :)

1 cup (2 sticks) dairy-free soy margarine, softened
1 cup packed dark brown sugar
1 tsp vanilla
1 15-oz can full-fat coconut milk, chilled for 1 hr in the refrigerator
2/3 cup powdered sugar
2 cups flour
½ cup + 1 cup dark dairy-free chocolate chips
1 cup pecans, finely chopped
1 ½ Tbsp vegetable shortening
shredded unsweetened coconut

Line a large baking sheet with parchment paper, set aside.

In a large mixing bowl using an electric hand mixer, beat the margarine until smooth. Add the brown sugar and beat until the mixture is fluffy and well combined, about 3-4 minutes. Add the vanilla and salt, beating until incorporated.

Remove the can of coconut milk from the refrigerator. Puncture the top of the can and drain out the liquid. Remove the lid and scoop the semi-solid portion of the coconut into the bowl. Add the powdered sugar and beat until combined. Add the flour and shape the dough into 1-inch balls, placing each on the prepared sheet as you work. Place the sheet in the refrigerator for 1-2 hours.

Melt the chocolate and shortening in a double boiler. Using a toothpick, dip the cookie dough balls in the melted chocolate, turning to coat and shaking off the excess. Place the truffles on the parchment-lined sheet as you work and sprinkle each with shredded coconut. Return to the refrigerator for at least 1 hour to set, and enjoy!

Favorite Chili

I have been looking for a good vegetarian chili recipe FOREVER because it’s my favorite soup…and I finally found one! Enjoy.

2 cups dried kidney beans
6 cups water
1-2 tsp allspice
1-2 tsp cinnamon
1-2 tsp oregano
1-2 tsp cumin
1 tsp ground aniseed
1-2 tsp coriander
½ onion, diced
3 cloves minced garlic
1 (28 oz) can crushed tomatoes
1 Tbsp unsweetened cocoa powder
1-2 Tbsp chili powder
½ cup red bell pepper, diced
½ cup green bell pepper, diced
½ cup fresh or frozen corn kernels
salt to taste
½ cup soy yogurt (or sour cream)
¼ cup green onions, thinly sliced
½ cup fresh cilantro, chopped

Thoroughly pick through and wash the beans, then place them, along with the water, in a 6- or 7-quart slow cooker. Add the allspice, cinnamon, oregano, cumin, aniseed, and coriander. Cover and cook on low for 6 hours or until the beans are tender.

Add the diced onion, garlic, tomatoes, cocoa, and chili powder to the beans and continue cooking on low for 2 more hours.

About a half hour before serving, add the bell pepper and corn to the beans.

Season with salt to taste. Ladle into bowls and top each bowl with a dollop of soy yogurt and a sprinkling of green onion and cilantro. Eat up!

Red Lentil Soup with Curry and Coconut Milk

I love this soup--so yummy!

3 Tbsp vegetable oil
2 medium onions, chopped
1 cup red lentils
3 medium carrots, peeled and chopped
1 14-oz can coconut milk
1 bay leaf
3 cloves garlic, minced
1-inch piece fresh ginger, minced
1 Tbsp red curry paste
½ cup cilantro, chopped

In medium saucepan, heat 2 Tbsp oil over medium heat. Add onions, and cook, stirring often, until onions start to brown, about 10 minutes. Add 4 cups water, lentils, carrots, coconut milk, 1 tsp salt, and bay leaf. Cover, and bring to a boil. Reduce heat and simmer, partially covered, until lentils are tender, about 20 minutes.

Meanwhile, in a small skillet, heat remaining 1 Tbsp oil over medium heat. Add garlic, ginger, curry, and cilantro. Cook, stirring often, until fragrant, about 2 minutes. Add to soup.

Remove bay leaf, salt to taste, and serve and enjoy!