Dark Chocolate Bark with Pistachios, Cranberries, and Slivered Almonds

Thank god November is over. What a brutal month. July feels like it was 23 seconds ago yet November seemed to last at least eight weeks, which makes perfect sense because math?

vegan chocolate bark

Now that it’s December it’s prime holiday party season (also known as drink-all-the-drinks-and-talk-to-your-neighbor’s-second-husband season). If you’re looking for something to bring to said party or just need a new, inventive way to consume chocolate at home, then this is going to be your shit. You can put LITERALLY ANYTHING IN IT. Dried cherries.  Granola. Chopped Hazelnuts. Stale Cheetos. Cat hair. Your will to live. Anything.


18 ounces chopped dark chocolate (can be broken up bars of any kind, including semi-sweet)

1 cup pistachios, loosely chopped

3/4 cup dried cranberries

1/2 cup slivered almonds

1 tablespoon coconut oil

Set a heatproof bowl over a pot of simmering water (or use a double boiler if you have one). Melt the chocolate and add the coconut oil, stirring. While the chocolate is melting, line a cookie sheet with parchment paper or a silpat. Pour the melted chocolate in a large rectangle over the silpat and sprinkle in the nuts and cranberries. Place in the fridge or freezer for 1 hour until firm. Slice or break into pieces. Devour.

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Veganizzm Thanksgiving Roundup

Hey y’all. I know it’s crunch time for Thanksgiving, so I thought I’d share a few favorite recipes to give you some inspiration.

roasted carrot & garlic hummus
mushroom chickpea pinwheels

sweet potato gratin
entrees + sides:
roasted delicata squash with tahini and walnuts

cranberry sweet potato stuffing

herbed cranberry-squash stuffing

sweet potato tahini & swiss chard gratin

poppy seed-crusted squash with pomegranate

double layer pumpkin cheesecake
baked cinnamon sugar pumpkin donut holes

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Roasted Delicata Squash with Tahini and Walnuts

This week sucked. I’m not ready to internet-talk about it and I’m not sure if this blog will ever be the right place. That said, I’ve been cooking a lot (I deal with my emotions by baking them into things which is NORMAL AND NOT AVOIDING THINGS).

Delicata Squash with Tahini and Walnuts

While I sort out my emotions, here’s a simple fall dish I’ve been making on repeat for the last couple weeks.

Delicata Squash with Tahini and Walnuts Delicata Squash with Tahini and Walnuts Delicata Squash with Tahini and Walnuts

Roasted Delicata Squash with Tahini and Walnuts

2 delicata squash, sliced into rings and insides removed
3-4 tablespoons coconut oil
salt to taste
1/4 cup tahini
1/4 cup walnuts, chopped finely
1/4 cup cilantro, chopped

Preheat oven to 400*

Line a cookie sheet with aluminum foil. Rub the sliced delicata squash rings with coconut oil and a sprinkle of salt, making sure to coat them all lightly. Bake for 20-25 minutes, flipping the rings with a spatula halfway through. The squash should be lightly browned on both sides and soft throughout. Remove and set aside to cool for 15 minutes.

Head a skillet over medium heat. Toast the walnuts for 30-60 seconds, stirring to avoid burning. Arrange the squash in a dish and drizzle with tahini. Sprinkle on walnuts, cilantro, and a bit of salt and pepper. Serve warm or cold.

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Double Layer Vegan Pumpkin Cheesecake

Vegan Pumpkin Cheesecake

Here’s a suuuuuper old recipe that first appeared on my blog in 2010. Look at those photos at your discretion [the flash! the horrors!]. I made it this weekend for Squashluck 3.0 and it was a big hit. The star? Silken tofu. It makes a delighfully creamy base without the fat and heaviness of cashews. This isn’t to say I don’t love fat [GIMME ALL THE FATS] but I can appreciate a tasty dessert that doesn’t instantly send me to lie down on the couch.

Oatmeal Cookie Crust:

½ cup quick oats
½ cup whole wheat flour
¼ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon vanilla
¼ cup brown sugar
2 tablespoons maple syrup
¼ cup apple sauce

Preheat the oven to 375* and oil a 9″ pie pan.

Vegan Pumpkin Cheesecake

Cheesecake filling:

8 oz Tofutti Better Than Cream Cheese (yellow label)
12 oz silken tofu
½ cup agave nectar
2 tablespoons corn starch
1 ½ tablespoons lemon juice
½ teaspoon vanilla
½ cup [canned] pumpkin puree
3 tablespoons brown sugar
½ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg

Vegan Pumpkin Cheesecake

First, Blend the oats in a food processor until they’re powdery. Add the rest of the dry ingredients and maple syrup. In a bowl combine the mixture with the apple sauce and mix well.
Spread the mixture on the bottom of a lightly greased 9″ pie dish and pop it in the oven for 8 minutes. Let it sit for 10-15 minutes to cool before fillin’ ‘r up.

For the filling place the Tofutti cream cheese, silken tofu, corn starch, agave, lemon juice, and milli vanilli in a food processor and blend until the mixture is smooth. Take 1 cup of the mixture and put it in the pie shell. Put the second set of ingredients (pumpkin through nutmeg) in the food processor with the white mix left over from the first go round. Blend these ingredients in util smooth and add it to the pie shell.

Bake the cheesecake for 50-55 minutes until firm throughout! Serve chilled.

Vegan Pumpkin Cheesecake
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