As we wait patiently (or not so patiently) for spring, Iām sharing what feels like a bit of a last-hurrah for winter recipes. This pasta with walnut cream sauce came out of one of my instagram recipes. People liked it so much, I felt like it deserved a place on the site. Itās rich sauce is vegan, but I think that makes the creaminess even more amazing.
In all the nut-based alternative creams/cheeses, walnut cream reigns supreme in my life. I love the warm flavor and how nicely it purees into a smooth sauce. The softness of the walnuts is also your friend here. I find the walnuts only need a good hot soak for about an hour.
Of course, if youāre not on the walnut-wagon, you can use a more milder cashew cream or even an almond cream.
I realize that as Iām posting this recipe, youāre probably over sweet potatoes and ready for spring. Iām with you, but I have a few more to use before I dive head first into spring. Swap the sweet potatoes for winter squash or try it with some steamed greens like kale or chard.
Finally, if pasta isnāt your jam, you could turn this into a delicious grain bowl. Iād plan to cut the sauce in half and use more as a drizzle and less as a sauce. Use a hearty grain here, like sorghum or wheat berries.
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![VEGAN Creamy Broccoli Soup [Cooking Show] DELICIOUS . CREAMY . VEGAN . Simple & Easy Recipe!](https://i.ytimg.com/vi/vfRxuXp4ias/hqdefault.jpg "VEGAN Creamy Broccoli Soup [Cooking Show] DELICIOUS . CREAMY . VEGAN . Simple & Easy Recipe!")
10 YEARS!!! Can someone please tell me how itās been a decade since I wrote my very first blog post? Weāre celebrating today with this incredible vegan dessert and a weeklong OSG Recipe App sale for charity (deets below).
When I started my blog on October 31, 2008, Eric and I were newly married and living in Toronto while I was working full-time as a researcher and wrapping up my Masterās degree. Life was pretty chaotic, and completing my degree was starting to wear me down (at one point I thought I was just going to cut my losses, throw in the towel, and move on!). This blog was the most amazing creative outlet during a time when my life was lacking the kind of creativity that I absolutely craved. It allowed me to explore a side of myself that I hadnāt since I was a kid (like my love for photography, baking, creative writing/journaling, and just being a goof). My blogās first tagline was āFood. Fitness. Fashion. Fun.ā Pretty epic, right? Lol. Iām grateful to Eric for encouraging me to āfind a hobbyā after years of exhausting myself with school and work. He still jokes that my āhobbyā turned into my career, so I need to find a new hobby now. (Fine, Iāll start my own animal farm! YOU WIN!)
I find writing therapeutic in soooo many ways. In the early days, I didnāt have more than a handful of readers, and I found it quite easy to talk about my struggles online. I was like no one is going to read this anyway! It was an online journal of sorts, and I wrote about my history with disordered eating and how I was finally getting myself on a path to recovery. I shared the challenges I faced finding a career that I was truly passionate about (and, eventually, how I relinquished my need to people-please by completely changing my career path). I had the most supportive response from those first early blog readers (as well as my friends and family), so I kept writing with my heart on my sleeve.
After coming in the top 3 of the food blogging challenge Project Food Blog, an editor from a major publishing house emailed me saying she loved my work and was wondering if I’d like to write a cookbook. Pretty sure I fainted! It was the email that changed everything and solidified the fact that I was on the right path after doubting myself and my decision to change careers for so long.
So here we are 1 blog, 3 moves, 2 cookbooks, 2 kids, and 1 recipe app later…including countless late nights, self-doubt, and (ongoing) indecision for good measure! It sure has been a wild ride! Iām still learning and dreaming of new goals every day (all while not having the slightest clue how to get there!). Above all, Iām really proud of the fact that Iāve stayed true to myself and the values I have for this hobby-turned-business. The best part is that Iāve been lucky to meet so many of you amazing people online and in person, and I still canāt quite believe how freakinā genuine, cool, and supportive everyone has been! Itās so crazy to think that some of my best friendships have been made through this blog. Forever grateful. Thank you from the bottom of my veggie-lovinā heart for making this such a fun journey. And cheers to the next 10 years! Any guesses as to what adventures theyāll bring for you or me?
To celebrate OSGās 10-year anniversary, weāre having a big OSG Recipe App sale this week with 100% of the proceeds being donated to Mothers Against Drunk Driving Canada. Right now our app is just 99 cents, so if youāve been thinking about downloading it, this week is a great time to do so while supporting a fantastic cause thatās near and dear to my heart! You can find our recipe app on both the iTunes and Google Play stores. Thank you so much for all of your amazing support and for helping us give back to our community.
I had so much fun celebrating Canadaās food writers at the Taste Canada Awards Gala last night! We were nominated in the Food Blogs Health and Special Diet category, and I was so honoured to take home Gold! All I could think about was how grateful I am to have this recognition, especially so close to OSGās 10-year milestone. Plus, Adriana and Arlo have been calling all of my food āYUCKYā lately, so now I can show them the award and explain that theyāve been outvoted, lol.
Last but not least, weāre having a little party to celebrate 10 years and this new dessert is on the menu. I hope youāll enjoy every bite as much as we have! With Halloween tomorrow, I canāt think of a better time to indulge in some creamy, dreamy, chocolaty PB goodness.
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5 from 7 reviews |
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While dreaming up a recipe to celebrate Oh She Glowsā 10-year anniversary, I immediately thought of one of my all-time favourite flavour combos: salted peanut butter and chocolate! Hubba hubba. This salted peanut butter torte (of pure sweet heaven) is easy to throw together and only takes a couple hours to freeze. Its creative presentation will impress the heck out of your guests, and that irresistible sweet-salty flavour and creamy, crunchy texture will blow your taste buds away! Iāve also tested this torte with 3 different fillings: peanut butter, almond butter, and a nut-free sunflower seed butter version! And guess what? Theyāre all so delicious we couldnāt pick a favourite! See my Tips for how to make the sunflower seed and almond butter versions.
* Chill your can of full-fat coconut milk for at least 12 hours before you begin this recipe so that the cream on top is solid. After making the torte, youāll have some leftover coconut cream in the can which can be used to make Coconut Whipped Cream for the topping!
** Feel free to use store-bought coconut whipped cream instead. I like āSo Delicious Dairy Free CocoWhip!ā
*** To a small pot over low heat, add the chocolate and oil. Stir until smooth and combined.
**** Of course you can use roasted peanuts instead. Iām not a big fan of them so I prefer to use walnuts.
Make it nut-free: In the crust, swap the almonds for sunflower seeds and in the filling swap the peanut butter for roasted sunflower seed butter. I like to add an extra tablespoon of maple syrup and a pinch of salt to this versionāthe filling tastes like salted caramel!
Almond butter version: Swap the peanut butter for roasted almond butter.
Donāt have an 8x8-inch square pan? You can make this in an 8x4-inch loaf pan or standard-size muffin tin (both greased with coconut oil).
