By Jen, on February 6th, 2011
I crave chocolate. Bittersweet chocolate, dark chocolate, extra dark chocolate…nothing could be better. Unless, of course, you add some toasted nuts and a touch of sea salt.
Chocolate Hazelnut Bark
1 bar (3.5 to 4 ounces) dark chocolate, broken into chunks
1/4 cup toasted skinned hazelnuts or almonds, coarsely chopped
2 tablespoons dried cranberries or cherries, coarsely chopped
Fine sea salt, optional
Line a cookie sheet with parchment paper. Place chocolate chunks in medium microwave-safe bowl. Microwave on medium (50% power) about 1 to 1 1/2 minutes until nearly melted and can be stirred smooth, stopping and stirring every 20 seconds. (Be careful not to scorch chocolate.)
Pour melted chocolate on parchment lined cookie sheet. Spread slightly to about 1/4-inch thickness. Scatter hazelnuts and cranberries over chocolate. If desired, sprinkle with a small amount of sea salt. Refrigerate until set, about 15 minutes. Break into pieces.
Makes about 8 pieces
Tip: Use a high quality chocolate bar for the best flavor. Look for dark chocolate made with 70% to 85% cocoa or cacao. (The higher the percentage cocoa or cacao, the darker the chocolate.)
Vegan Cooking Tip: Be sure to read the ingredient list for the chocolate bar. Some dark chocolate bars contain dairy ingredients.
This chocolate hazelnut recipe is part of World Nutella Day. You can see all recipes in the round-ups at Ms. Adventures in Italy and Bleeding Espresso on Monday, February 7th. (This in not a sponsored post, but a nod to the delicious combination of chocolate and hazelnut.)
By Jen, on February 1st, 2011
Oprah did it. Are you up for a vegan challenge?
It’s hard to ignore all the buzz about eating vegan. From stories about the eating habits of vegan stars (like Ellen DeGeneres, Alicia Silverstone and Sara Gilbert) to bookstore shelves filled with vegan cookbooks. Over the past few years veganism inched out of the obscure to merely fringe status. (Interesting that vegan eating gained popularity during the same time bacon had America’s unwavering attention. I love food trends, often opposing and always fascinating.)
Expect to hear a much louder buzz about vegan eating after the Oprah Winfrey Show airs today, February 1, 2011. It seems Oprah has taken an interest in vegan eating. Oprah and 378 HARPO staffers went vegan for a week. Today’s show promises to highlight the experiences of Oprah and her staffers following a one week vegan challenge of eating “no meat, no milk, no animal anything”. Michael Pollan (author of The Omnivore’s Dilemma)
and Kathy Freston (author of Veganist) are also guests on the show.
Let me know what you think of the vegan challenge. I’ll be watching. And, if you’re looking for more information on vegan recipes and vegan eating I’ve listed some of my personal favorite recipes and great resources for vegan cooking.
A Few of My Favorite Vegan Recipes:
Lemon Quinoa Salad with Chickpeas
Vegan Banana Bread
Chocolate Almond Smoothies
Easy Vegetarian Chili
Edamame Hummus
Vegan Cooking and Recipe Resources:
Vegan Recipes from Heidi at 101 Cookbooks
Recipes and Vegan Baking Tips from Post Punk Kitchen
Vegan Recipes from Vegetarian Times
Vegan Recipes and Resources from PCRM 21 Day Vegan Kickstart Challenge
Products Links (Amazon):
Veganist: Lose Weight, Get Healthy, Change the World
(by Kathy Freston)
Veganomicon: The Ultimate Vegan Cookbook
(by Terry Hope Romero)
The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet
(by Alicia Silverstone)
Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes
(by Isa Chandra Moskowitz)
