I made these indulgent treats as part of popsicle week, a food blogger recipe roundup of amazing frozen pops. Check out the popsicle week recipe collection over at Wit and Vinegar.

Peanut Butter Fudge Pops Recipe (vegan)
1 cup full fat coconut milk
1 medium banana, cut into chunks
1/4 cup peanut butter powder
2 tablespoons natural cocoa powder (100% cacao)
2 tablespoons pure maple syrup
1/4 teaspoon pure vanilla
Popsicle molds
Foil squares
Wooden craft sticks

Add coconut milk, banana chunks, peanut butter powder, cocoa, maple syrup and vanilla to blender container. Cover and blend until smooth.

Pour blended mixture into popsicle molds. Cover tops of molds with foil; insert wooden craft stick through foil. Freeze until solid, about 6 hours.

Makes 4 fudge pops

More summery popsicle recipes:
Watermelon Coconut Water Popsicles
Chocolate Hazelnut Fudge Pops from Kingfield Kitchen
Vegan Sea Salt Caramel Coffee Popsicles from Dula Notes

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Did I mention the recipe makes a small batch? Just 7 bite-size cookies. A bakers half dozen!

Almond Butter Chocolate Banana Cookie Recipe (Chocolate Lumps)
1/3 cup mashed ripe banana (1 small)
2 tablespoons natural almond butter
2 tablespoons natural cocoa powder

Heat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl combine mashed banana and almond butter; stir well to mix. Add cocoa powder and stir until well combined and the mixture is smooth. It may look dry at first, but the banana releases moisture when you stir and the cocoa powder gets hydrated.

Use a small cookie scoop or a tablespoon measure to drop the cookie dough mixture on the baking sheet. You should get about 7 lumps. Bake until the cookies look set and the chocolate aroma is intense. In my oven, this takes exactly 15 minutes. Ovens vary, so check a few minutes early. Cool completely on the cookie sheet. Seriously, they are not good warm. (Unless you like warm, mushy banana cookies.) The cookies firm up after cooling.

Makes 7 small cookies

You’ve been warned about the curious nature of these cookies. If you’re still interested, here are a few tips and ramblings:
-The banana acts as a sweetener and a liquid. If you use an enormous banana, the cookies will be too moist. Opt for a small banana and measure the amount of mashed banana the first time you make these. Once you know the right size of banana to start with, you can skip the measuring cup and mash the banana right in your mixing bowl. Also, a ripe banana tastes sweeter. Use a ripe one.
-I use natural almond butter. Just almonds and salt. The kind that is slightly annoying because the oil rises to the top and I have to stir. Then I realize that wasn’t so bad and am happy I bought almond butter without additives.
-About that almond butter. It acts as both a fat and a nut “flour” in this recipe. I’ve made side-by-side batches testing the results of using 2 tablespoons vs. 3 tablespoons of almond butter. Both amounts result in a lump. Less almond butter = moister, more brownie-like center. More almond butter = drier, more sturdy texture. I decided I liked the moister version better. You may prefer a drier lump. Play around and let me know what you think!
-I made these with natural cocoa powder. You may get different results if you use Dutch-processed cocoa. Who knows, they may even turn out better.
-It can be difficult to tell when chocolate cookies are done because you can’t see browning. Don’t worry too much. There is nothing raw in the recipe like eggs or flour, so no big deal if you underbake. Try not to overbake because the cocoa can burn.
-I make a version of these cookies using almond flour (or another nut flour) and some coconut oil in place of the almond butter. The result is an even lumpier lump cookie. I’ll share that recipe soon, but here’s a picture that shows lump vs. lump.
More oddly good cookie recipes:
Oatmeal Chocolate Chip Banana Cookies
Pumpkin Oatmeal Chocolate Chunk Cookies
Applesauce Oatmeal Cookies
Power Pumpkin Breakfast Cookies from Kingfield Kitchen

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To make this tofu scramble recipe, I sauteed a shallot and mushrooms until tender and then added crumbled tofu, Moroccan seasoning and some kale. Ras el hanout is a Moroccan seasoning blend made with spices like cumin, coriander, ginger, cinnamon, paprika and turmeric. It’s great in everything from roasted veggies to tofu scrambles. You can  make your own ras el hanout or find it in the spice section of a well stocked grocery store.

Tofu Scramble with Mushrooms and Kale Recipe
1 package (12-ounces) tub-style extra firm organic tofu
1 tablespoon olive oil
1 shallot, chopped
1 package (8- to 10-ounces) fresh crimini mushrooms, sliced
1 1/2 teaspoons ras el hanout Moroccan seasoning
1/2 teaspoon fine sea salt
1 cup chopped fresh kale leaves

Drain and rinse tofu. Gently, but firmly press tofu brick to release excess water; pat dry. Use your hands to crumble the tofu into small chunks. (I crumble the tofu into a colander and let in drain while prepping the rest of the ingredients.)

Heat the olive oil in a large nonstick skillet over medium heat. Add the shallot and mushrooms; cook until tender and most of the liquid released by the mushrooms has evaporated. This should take about 5 to 7 minutes.

Stir in the crumbled tofu, Moroccan seasoning and salt. Cook and stir until the tofu is heated through and beginning to brown, about 5 to 8 minutes. Stir in the kale and cook 1 to 2 minutes more until wilted.

Serve immediately with your favorite table sauces like liquid aminos, tamari or chili sauce.

Makes 4 servings
Note: This tofu scramble does not and is not intended to taste like scrambled eggs. I consider it less of a vegan egg substitute and more of a way to eat delicious tofu. If you’re looking for an egg-ier tasting tofu scramble, try a recipe seasoned with nutritional yeast.

More tofu recipes:
Easy Sambal Baked Tofu from Kingfield Kitchen
Honey Sriracha Baked Tofu from Kingfield Kitchen
Simple Tofu Scramble from Kingfield Kitchen
Easy Baked Tofu

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As of today, my Misery Score is 188. That’s also roughly the number of bowls of soup I’ve eaten in my attempt to survive this winter. Brothy Mushroom Soup with Greens has been my go-to recipe. It’s my vegetarian version of chicken soup. It’s full of good things like ginger and chili that taste great and keep me going.

(P.S. This weather may be making me slightly overdramatic. Just slightly.)

Vegetarian Mushroom Soup with Greens Recipe
1 tablespoon olive oil
1 large onion, chopped
1 package (10 ounces) fresh crimini mushrooms, sliced
1 jalapeno chile pepper, seeded and finely chopped
3 cloves garlic, finely chopped
4 cups water
1 pound sweet potatoes or yams, peeled and cut into 1-inch chunks
1-inch piece fresh ginger, peeled and cut into matchstick pieces
1 teaspoon fine sea salt
1 to 2 tablespoons tamari (soy sauce)
2 to 3 handfuls baby hearty greens (such as Power Greens with kale, spinach and chard)
Sambal oelek chili sauce

In a large (5-quart) pot, heat oil over medium heat. Add onion; cook 3 minutes until softened, stirring occasionally. Add mushrooms, jalapeno and garlic; cook and stir 5 to 8 minutes until mushrooms have cooked down and released their juices.

Add water, sweet potatoes, ginger and salt. Bring to boiling; reduce heat. Simmer, covered, for about 15 minutes or until the sweet potatoes are tender.

Stir in tamari. Taste and adjust seasoning, if needed. Add the greens to the pot. Give the soup a quick stir to wilt the greens.

Serve each bowl of soup with a small spoonful of sambal oelek chili sauce (or another chile sauce). I don’t consider this ingredient optional…I consider it the finishing touch that makes this soup work. Don’t skip it!

Makes about 6 cups soup
Recipes you may also like:
Vegetarian Lentil Soup with Greens
Red Lentil Soup with Sweet Potatoes and Kale

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Ras el hanout is a seasoning blend made with spices like cinnamon, cumin, coriander, ginger, paprika and turmeric. You can purchase it or make your own ras el hanout.

Roasted Cauliflower and Sweet Potatoes with Ras El Hanout
1 medium head fresh cauliflower
1 pound sweet potatoes or yams
2 tablespoons olive oil
2 teaspoons ras el hanout Moroccan seasoning
1/2 teaspoon fine sea salt

Heat oven to 375 degrees F. Line a large rimmed baking sheet (15x10x1-inch) with parchment paper.

Trim leaves and woody core from cauliflower. Cut cauliflower into medium florets. Peel sweet potatoes and cut into about 1-inch chunks. Combine cauliflower florets and sweet potato chunks in a very large bowl. Drizzle with olive oil; stir to coat. Sprinkle with ras el hanout seasoning and salt; stir well to coat vegetables with oil and seasoning.

Spread vegetables in a single layer on pan. Bake 30 minutes; stir. Bake about 30 to 40 minutes more or until cauliflower and sweet potatoes are tender and browned, stirring occasionally.

Makes about 6 cups

Recipes you may also like:
Moroccan Chickpeas and Roasted Vegetables from Gourmet
Ras El Hanout Roasted Carrots, Red Onions and Beets from Foodista
Simple Roasted Cauliflower
Roasted Broccoli

The post Moroccan Spiced Cauliflower and Sweet Potato Recipe appeared first on Eating Clean Recipes.