This recipe was originally posted on The Kind Life.
Avocados are incredibly versatile and filled with good fats. They’re great in guacamole or cut up in salads, and they also make a great base for desserts and “cream” sauces. This recipe is a yum-looking veg take on Alfredo sauce, and a good option for those of you who prefer not to use soy-based dairy substitutes.
• 1 avocado
• Handful of basil
• 2-3 cloves of garlic
• Juice of 1/2 a lemon
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 servings of cooked pasta
• Garnish of lemon zest and black olives
Get the instructions at EcoSalon.
This is not an April Fools Joke! Enjoy this recipe for vegan chocolate fudge from The Kind Life.
Vegan Chocolate Fudge
6 tablespoons vegan margarine
3 1/2 cups confectioners’ sugar
1/2 cup sifted cocoa powder
1 teaspoon vanilla extract
1/4 cup soy milk (or rice/almond)
Lightly grease a 5×9-inch loaf pan using a little of the margarine (or an ultra-thin candy mold plastic tray best). Place the remaining margarine, sugar, cocoa, vanilla and soymilk in a heatproof mixing bowl or the upper part of a double boiler (We hold a small pot in a large pot of water). Place the bowl or boiler over simmering water and keep stirring until smooth.
Pour the mixture quickly into the prepared pan. Chill thoroughly and cut into squares. After pouring into tray, use spoon to scrape the pot for a delicious warm spoonful of unhardened fudge!