Dining In - Pecan Bars

Pecan Bars - Chloe's Vegan Desserts

Ohmigod were these good! Sticky, messy, and dense sure, but what a treat. There is something about the buttery taste of toasted pecans that brings upon happy feelings! It's easy to get addicted to these and when I shared a batch with my boyfriend's family it was only a matter of time before they were all gone. You start with a nibble, then another, then cut yourself a square, then half the pan is gone! Watch out for that. I traveled on a plane with these and word to the wise - don't put them in your checked luggage. By the time I unpacked them, all of the pecan topping had melted and slid off the shortbread so they needed to be reconstructed. Luckily this did not impact the taste! You can find this recipe and others in Chloe Coscarelli's dessert cookbook, Chloe's Vegan Desserts (buy your copy here). 

Packed up and ready to go!

Makes 16 Bars (or more if cutting into smaller squares)


Shortbread Crust
1/2 cup vegan margarine (Earth Balance) 
1 1/2 cups flour
1/3 cup sugar
1/4 teaspoon salt

Pecan Topping
1/3 cup brown sugar
1/4 cup sugar
4 tablespoons vegan margarine
1/4 cup agave
2 tablespoons almond milk
2 cups pecans, toasted and chopped
1 teaspoon vanilla extract

To Prepare Shortbread Crust:

Begin by preheating the oven to 350 degrees. Line an 8x8 inch square pan with parchment paper. You could also attempt to coat with oil, but warning I have not tried this.

Add all ingredients to a food processor and pulse until combined and crumbly. Pour into pan and press down firmly to flatten evenly. I noticed this layer was a little too thick and because it cools and hardens it was a challenge to bite into. I may use a 9x9 inch pan or reduce the crust batter next time. Bake for 25 minutes and let cool. 

To Prepare Pecan Topping:

In a medium saucepan on medium-high heat, stir together and boil brown sugar, sugar, margarine, agave and almond milk. Watch carefully to avoid burning. Reduce heat and let simmer for about 5 minutes. 

Remove pan from heat and stir in pecans and vanilla extract. Spread the topping over the shortbread with a spatula and press down. Let cool completely. It's also recommended to allow them to chill in the refrigerator overnight so the topping hardens. Remove from pan if you can by pulling up sides of parchment paper, or cut while in the pan into 2-inch squares.

Dining Out in Charlotte - Fern, Flavors from the Garden

Laughing Buddha Bowl - Fern, Flavors from the Garden

Inside Fern

I visited Charlotte, NC for the first time recently for a business trip. Per usual, I didn't have much free time to explore the local vegan dining scene, but I did quick research to see what was close to my hotel for a vegan lunch. Under 2 miles away was Fern (or Fern, Flavors from the Garden, its longer name), a vegetarian restaurant with many vegan options. I cabbed it over with two of my colleagues for what turned out to be a truly delicious, comforting meal. The interior of the restaurant was so pretty - a sophisticated, rustic look with mason jars, reclaimed wood, and live plants throughout. It was the middle of a weekday so we had the benefit of being only one of two parties dining in. 

Before starting our meal we were offered cucumber water and it was so refreshing! We then began our meal with two appetizers, the vegan Spicy Glazed Cauliflower (image below on left) and the non-vegan Fern Bruschetta (image below on right). My dining buddies were amazed at how great these first dishes were. Given my vegan history I had tried dishes very similar to the Spicy Glazed Cauliflower. It closely resembled the Gobi Manchurian at Red Lentil in Watertown, MA and the Frito Misto at Sublime in Fort Lauderdale, FL with its General Tso's look and taste. The dish is fried cauliflower florets coated in a sesame balsamic glaze and it's just fantastic. The Fern Bruschetta contained parmesan cheese (so I couldn't try it), and seasonal vegetable ragu on charred garlic bread,  the verdict on this was "sooo good!."

               

For entrees, I was really craving a salad, but to make sure I got a taste of the most popular dishes I went for the Om Burger, topped with smoked tomato, pickled cucumbers, pepper aioli served on a sesame bun and I added avocado to it. I also ordered Kale Chips for my side. Besides an extra bready bun that I trimmed down, the burger was full of flavor, not too mushy and filling. The Kale Chips were mildly seasoned, but could have been a bit more crispy. Both of my colleagues got the Laughing Buddha Bowl, described as a unique daily balance of the essentials: legumes, rice, greens and vegetables. This one wasn't labeled vegan on the menu, but I'm sure you could request it. 

Om Burger with Kale Chips - Fern, Flavors from the Garden

Matching Laughing Buddha Bowls!

At the end of the meal all of us said we would return! The restaurant was the OpenTable Diner's Choice winner in 2014 and I can see why.

Fern, Flavors from the Garden

1323 Central Avenue

Charlotte, NC 28205

Fern Website