#236 The Case of Hello Dolly Bars AKA Dream Bars AKA Magic Bars

Hello Dolly Bars

1/4 cup vegan baking stick
2 cups vegan graham cracker crumbs
1-1/3 cups vegan semi-sweet chocolate chips
1-1/3 cups unsweetened flaked or shredded coconut
1-1/3 cups chopped pecans
approximately 8-oz-can sweetened condensed coconut milk, stirred with a fork until smooth
sprinkles

Preheat oven to 350ºF.

Line a 9” X 13” baking dish with parchment paper.

Melt the 1/4 cup vegan baking stick, in a large, oven-tolerant bowl, in the pre-heating oven. (Remember to use oven mitts.)

Add the vegan graham cracker crumbs and combine well.

Press this crumb mixture evenly and firmly into the bottom of the baking dish.

In the same (now rinsed and cooled) bowl, combine the chocolate chips, coconut, pecans and sweetened condensed coconut milk.

Drop this mixture in large dollops over the crumb base. Spread and press flat. Decorate with sprinkles.

Bake for 25 min. until lightly browned.

Cool.

Chill.

Lift the parchment-paper-lined bars from the pan onto a cutting board. Cut into 16 bars.

♥ Becki

Comments

#39 The Case of Yogurt and Honey Ranch Salad Dressing and Dip

H ow to make a traditional tossed salad your own? Use the freshest greens, the crispest cucumbers, the most succulent tomatoes, and MAKE YOUR OWN DRESSING! Yogurt and Honey Ranch Salad Dressing and Dip 1/2 cup 2% yogurt (or vegan yogurt) 70g (about 1/2 cup) feta, chopped (or vegan feta) 1/3 cup light mayonnaise (or vegan mayo) 1/8 teaspoon garlic powder salt pepper honey (or agave syrup) Blend together all the ingredients, including salt, pepper and honey to taste. Thin with water if needed for that perfect pour. Serves 3-4. ♥ Becki

Welcome Foodies!

Wonderful to meet YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)

#257 The Case of Cacio e Pepe

T his recipe is the simplest of the simple and yet it feels decadent to me. Posh even! enough spaghetti for 2 2 tablespoons vegan butter 1 teaspoon coarsely grated black peppercorns (about 50 turns of the grater) plus a little more pepper to grate on top 3/8 cup vegan Parmesan (1/4 cup grated) salt Cook the spaghetti. In the meantime, toast the pepper in a pot on medium-low heat for about 30 seconds or until aromatic. Swirl in the butter and melt it slowly. Do not brown. You can turn the heat right off when it's ready. Reserve 1 cup of the pasta cooking water. When the spaghetti is just about al dente, pour 1/2 cup of the reserved pasta water into the butter mixture. Then drain the spaghetti and toss it in. Raise the heat to medium-high and mix vigorously with tongs. Stir in the grated Parmesan and more pasta water, if needed, to create a creamy sauce. Salt to taste. Plate. Grate the rest of the cheese and some additional pepper on top. Serves 2. ♥...

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