Ingredients:
2 12-ounce packages vegan chocolate chips
1 18-ounce jar creamy peanut butter
2 cups dry-roasted peanuts
1/4 cup dry vanilla pudding mix
1 cup margarine, melted
1/2 cup unsweetened almond milk
4 cups powdered sugar
1 teaspoon maple flavoring

Directions:

1. In a large bowl, add in chocolate chips and peanut butter and microwave in 30-second intervals, stirring to combine, until melted. Stir in peanuts. In a 9 x 13-inch parchment-lined pan, spread half chocolate mixture. Place pan in refrigerator to cool and set.

2. In a saucepan over medium-high heat, combine pudding mix, margarine, and almond milk. Bring to a boil and let boil for 1 minute.

3. To a large bowl or stand mixer, transfer pudding mixture. Stir in powdered sugar and maple flavoring, and beat until smooth. Remove chocolate pan from refrigerator and spread pudding mixture onto cooled chocolate layer.

4. Spread remaining chocolate mixture evenly over pudding mixture. Chill in refrigerator for several hours or overnight. For easy cutting, remove bars from pan with parchment paper lining, and place on a cutting board. Cut into 1 x 1.5-inch squares.

vegnews.com

Ingredients:
1/2 cup Earth Balance Natural Buttery Spread or another vegan butter substitute, softened
2/3 cup natural peanut butter, room temperature
1/3 cup vanilla soy milk
1 teaspoon vanilla extract
3 cups vegan confectioners’ sugar
2 cups popped popcorn (plain or lightly salted)
3/4 cup semi-sweet chocolate chips, melted

Directions: 1. Using a hand mixer, mix together the Earth Balance, peanut butter, soy milk and vanilla extract until fully combined.

2. Slowly add in the confectioners’ sugar and continue to mix.

3. As fudge as it becomes thicker, turn the mixer off and use your hands to knead the fudge until all ingredients are fully combined.

4. Spread the fudge into a 9×13″ pan lined with parchment paper.

5. Spread the popcorn over the fudge and press down firmly

6. Drizzle the melted chocolate chips over top of the popcorn.

7. Refrigerate the fudge for 1-2 hours (up to 12 hours) until it hardens to your desired consistency.

8. Use a sharp knife to slice the fudge into pieces. Store any remaining fudge in the refrigerator.

onegreenplanet.org

vegan, serves 4

Ingredients:
4 cups cooked brown rice (or quinoa)
4 cups Spicy Peanut Ginger Kale
2 large portobello mushrooms, sliced into long, thin strips
1/2 cup sweet onion, sliced
1 tsp tamari or soy sauce
2 tsp safflower oil
salt/pepper for mushrooms
2 Tbsp whole or chopped roasted peanuts
1/4 cup fresh cilantro, lightly chopped

Modifications: If you'd like even more protein - add in some
baked or sauteed tofu cubes or some cooked beans or lentils. If you want lower fat - simply omit some of the peanut  butter in the kale salad and use less chopped peanuts.

Directions:

1. Prepare the Spicy Peanut Ginger Kale. Set aside. You can use either warm kale salad or chill ahead of time and use chilled kale salad.

2. Cook your brown rice or heat pre-cooked rice packets – about 4 cups.

3. In a skillet, over high heat, add the safflower oil. When oil is hot, add in the sliced mushrooms and sweet onions. Saute until tender. Add in the 1 tsp of tamari. Salt and pepper the mushrooms to taste. With the pan still hot, add in some of the kale salad and toss gently with the mushrooms and onions. Turn off heat and let sit.

4. To plate your dish - divide among 4 bowls: add a bottom layer of rice. Top with a generous portion of spicy kale salad. Toss the rice with the kale salad to infuse the rice with some spicy peanut flavor. Then top off with the kale mushroom skillet mixture - and any liquid-y sauce left on the pan. The final layer: garnish with peanuts and fresh cilantro. Serve warm.

lunchboxbunch.com