Headline Idea: Veganize any recipe for health and simplicity
Vegans Carol Schneider of Boca Raton, Florida, and her daughter Suzannah, an environmental major at Tulane University, have found their four-year vegan life-style is much easier than they thought it would be. The ease of converting their favoriate recipes crossed over into their entire lifestyle, simplifying everything. Carol's new work/lifestyle simplicity business is just taking off (firstname.lastname@example.org), and Suzannah got a nice surprise last Holiday season when her food blog recipe below was picked up by the The Huffington Post. Enjoy her healthy answer to the classic Southern bourbon balls (Suzannah's blog in HuffPost: http://www.huffingtonpost.com/small-kitchen-college/bourbon-balls_b_1181088.html )
Photo Credit: Small Kitchen College
Pecan Pie Truffles
Adapted from The New York Times' Well's Vegetarian Thanksgiving 2010
Makes 24 truffles
2 1/2 cups pecans, finely chopped and toasted
1 cup vegan graham cracker crumbs, available in any grocery
1 cup brown sugar, packed
1/2 teaspoon salt
2 tablespoons maple syrup
1/4 to 1/2 cup bourbon (can substitute with Grand Marnier or Cointreau)
1 teaspoon vanilla
7 ounces dark chocolate
- Combine pecans, crumbs, sugar, and salt in bowl. Add maple syrup, alcohol, and vanilla; ixing with clean hands works best!
- Form mixture into walnut-sized balls. Freeze on a cookie sheet for 2 hours.
- Melt chocolate in double boiler or in medium stainless steel bowl set over pot of gently simmering water.
- Dip the frozen balls into melted chocolate with fork. Then place on parchment lined baking sheet. Let sit for 15 minutes until firm.