Today I decided to try a few recipes from Dreena Burton's cookbook Vive le Vegan! I filled pita pockets with her Cannellini Bean Yam Hummus. Shmoo's is plain, but I added lots of romaine, spinach, cilantro, and red cabbage to mine, and a lot of extra chipotle to my husband's. I packed them with organic pear slices and sugar snap peas. For dessert I made Dreena's Chocolate P-Nut Butter Squares; creamy peanut butter sandwiched between an oatmeal cookie-like base and a layer of melty chocolate.
Verdict: Hooray, another way to get super-nutritious sweet potatoes into my son! I was worried that the chipotle would be too spicy so I used the smaller amount; it added a nice hint of smokiness without being too hot. Shmoo ate it all with an "mmm!", even the "crust". I tried to point out how much nicer my pita looked with all those lovely greens and purple cabbage, but he was having none of that. And the bars? Gooey, sweet peanut butter and smooth, rich chocolate -- what's not to love? Thanks, Dreena! 5 stars.