This no-bake peanut butter pie is so ridiculously delicious and easy to make! It takes less than 10 minutes to make both the crust and filling, but then you should chill the pie for at least two (tantalizing) hours before serving (to give the filling time to firm up).
First, make the Oreo crust. Did you know that Oreos are vegan? Glutino makes gluten-free Oreo-style cookies, but they contain egg whites, so aren’t vegan. But beggars can’t be choosers, so I went ahead with the Glutino cookies (which are very tasty, by the way). Place ~18 cookies in a resealable plastic bag and crush them. Add ~2 tablespoons melted Earth Balance to the bag, squeeze the Earth Balance around, and crush some more. Now press the crumbs into your pie plate and the crust is ready to go!
For the peanut butter filling, I basically followed this recipe (subbing almond milk for the soy milk and decreasing the sugar a little). Pour the filling into the pie crust, throw some chocolate chips on top, chill, and enjoy! Jeff declared this pie “the best thing ever” and I declared that I would like to eat it everyday, so basically, we loved it! Watch out, it goes fast…
I’ve been working from home occasionally, which is awesome because I get to make graphs and write and whatnot from the comfort of my couch, enjoying my toasty woodstove and listening to music. Working from home also means that I don’t have to pack a lunch and instead can make whatever I’m craving when I get hungry. Pizza wraps are a great lunch and it probably takes me about three minutes to make one. In fact, the process is so easy that I think these four photos describe it almost completely.
One word is necessary here: microwave.
And that’s it! When the soy cheese is all melty, lunch is ready!
Do you love black and white cookies but don’t live near a NYC-style deli that sells them? Do you have vanilla and chocolate frosting left over from your last batch of cupcakes? Do you need the “cookie” to be gluten-free and only have two minutes to spare to prepare a sugary snack? Then I have a great idea for you…
A black and white rice cake! I’m looking forward to making the black and white cookies in BabyCakes Covers the Classics, but these pseudo black and white cookies are pretty good! I’ve also made peanut butter and jelly rice cakes in a similar half and half style. Rice cakes are really a gluten-free gal’s best friend.
I love falafel, but it can often be disappointingly dry and tasteless. I am totally impressed with how delicious and moist Veggie Patch falafel is. It’s super yummy in a wrap with some veggies and hummus, or you could even make a falafel pizza! Mmmmm!
I love to bake. But when it comes to meal preparation, unless it’s for a special occasion, I am sooo lazy. Basically, I don’t think about preparing or eating a meal until I suddenly find myself starving…and then I want food immediately.
A few years ago, this meant that if I wasn’t going out for dinner or someone wasn’t making dinner for me, I would be having cereal for dinner. Then I graduated to frozen prepared foods, like veggie burgers, veggie dogs, and Amy’s burritos and mac and soy cheeze. Lucky for me, Jeff loves to cook and makes amazing dinners for us regularly. But when he’s out of town, I have to hustle up my own food. Here is a “recipe” for one of my quick meals that is a marked improvement from cereal and frozen dinners.
super fast and yummy burrito:
- Microwave some frozen veggies. I’ve been using diced butternut squash a lot. Corn would be good too.
- Open a can of refried beans and mix with some salsa in a bowl. Microwave this.
- Microwave a tortilla for about 15 seconds, just to get it warm. I really like Dempster’s ancient grains tortillas.
- Line the warm tortilla with spinach leaves. Then add in all your other stuff, wrap the burrito up, and eat!
If you want to fancy this up a little bit and are willing to spend more than 5 minutes making your meal, you could add rice or quinoa. And guacamole makes everything yummier too.