Em von Euw
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Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life (thisrawsomeveganlife.com), and best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at veg expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the xʷməθkʷəy̓əm (Musqueam), Sḵwx̱wú7mesh Úxwumixw (Squamish), and səl̓ilwətaɁɬ (Tsleil-Waututh) First Nations. Em uses they/them pronouns as they are a non-binary and gender non-conforming person.
This recipe was inspired by one I stumbled across on Gena Hamshaw's website , The Full Helping. In Gena's original brownie version, she used pumpkin puree instead of sweet potato. The frosting literally tastes like sweet potato pie (or pumpkin pie if you use pumpkin). Inspired by Gena Hamshaw's recipe Cake:
When I attended elementary school, my mom would send me off with Tupperware containers full of mini ham quiches. She'd buy frozen, single-serving tart crusts (probably at Costco) already shaped around tinfoil molds, so all that was needed was to fill them with eggs and other fillings, and bake them... then voila: quiche! I loved eating big plates of scrambled eggs with soy or oyster sauce, boiled eggs on their own, salted eggs over easy on buttered toast for a "nutritious" breakfast, and quiche. While there are vegan alternatives for all my other fave foods like milkshakes, cheese, ice cream, burgers, chocolate and yogurt (which are always more delicious anyways), I hadn't yet found a proper, satisfying substitute for my beloved quiches and other egg-based recipes.
All this talk brings me to today's post: a recipe for super easy and delicious almond butter cookies from a new cookbook I am loving. It's calledand it's written by Katy Beskow, aka Little Miss Meat Free . The recipe for Almond Butter Morning Cookies was calling to me as I flipped through the book recently, so I finally went ahead and tried it out. I have adapted it slightly because I don't think it's physically possible for me to ever follow a recipe exactly as it's written.
The fats I use in this recipe are cacao butter, coconut oil, and red palm oil. I know palm oil has a lot of people seriously concerned about its ethical and environmental impacts, with 100% good reason. If you can find - and trust - sustainably and ethically harvested red palm oil: go for it, it's got a ton of vitamin E. I like to get my mushrooms from Harmonic Arts because they really value quality over there, and consuming their mushroom products daily has my mood SOARING Note: because of its richness and density, I would advise enjoying this chocolate recipe earlier in the day if you're sensitive to cocoa or caffeine.