For the cake:
3 cups all-purpose flour
2/3 cup of cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 heaping teaspoon cinnamon
2 cups water
2 cups sugar
1/2 cup +2 tablespoons vegetable oil
2 teaspoons of vanilla extract
2 tablespoons apple cider vinegar
For ganache:
1/2 cup full fat Coconut cream
1 cup vegan chocolate chips
1 tablespoon chocolate extract
1/4 teaspoon chipotle powder
for chocolate coating:
4 cups vegan chocolate chips
1 tablespoon ground cinnamon, divided
1 teaspoon chipotle powder
To make the cake, preheat the oven to 350°. Coat a 9 x 12" baking pan with nonstick spray. Mix the flour, cocoa powder, baking soda, salt, and cinnamon in a bowl. In a separate bowl, mix the water, sugar, oil, vanilla, and vinegar. Combine with the dry mixture. Pour into the prepared pan.
Bake for 40 to 50 minutes, until a toothpick inserted in the center comes out clean. Allow to cool to the touch.
To make the ganache, heat the coconut cream in a sauce pan until it just begins to boil. Remove from heat and stir in the chocolate chips, chocolate extract, and chipotle powder. Stir until melted and smooth. Allow to cool to the touch.
To make truffles, in a large bowl, smash the cake with the ganache until well mixed and doughy. Form dough into one heaping tablespoon balls, and place on a cookie sheet lined with parchment. Insert a toothpick into each, and place in the freezer.
For the coating, melt the chocolate chips and 1 teaspoon of cinnamon in a double broiler. Once the balls are cold and firm, coat with the chocolate, using the toothpicks as a handle. Return to the cookie sheet, remove the toothpick, and return to the freezer or refrigerator to harden.
Mix together 2 teaspoons of cinnamon and chipotle. Once the chocolate coating hard and sprinkle with a pinch of the cinnamon chipotle mixture. Place and a cupcake paper to serve.
Yield about 36 balls
Monday, March 31, 2014
Churros with Sweet Coconut Cream Filling
For churros:
2 cups water
1/4 cup granulated sugar
1 teaspoon salt
1/4 cup vegetable oil, plus more for frying
2 cups all-purpose flour
For cinnamon sugar coating:
1/2 cup granulated sugar
1 teaspoon ground cinnamon
For filling:
1/4 cup coconut cream
1 cup powdered sugar, or as needed
1 teaspoon ground cinnamon
To make that churros, in a small pot over medium heat, add the water, granulated sugar, salt, and 1/4 cup of oil. Bring to boil and then remove from heat. Vigorously stir in the flour until the mixture comes together into a soft ball.
If you have a deep fryer, this is a great time to use it. If not, a pot filled with 4 inches of oil heated to 350° will work perfectly.
Add the dough to a large pastry bag (you may have to do this in 2 batches) fitted with a very large started. Pipe strips of dough about 4 inches long into the oil. Fry for about 2 to 3 minutes, or until golden and crispy. Transfer to a plate lined with a paper towel to absorb excess oil.
To make the coating, mix together the sugar and the cinnamon in a shallow dish. Toss the churros in the mixture to coat while they are still warm. Enjoy as is or proceed to the next step to fill them.
To make the filling, beat together all the ingredients with an electric mixer until the consistency of frosting. Use a piping bag with a filling tip, pipe the filling into the center of the churro, once it is cold.
Yield 16 pieces
2 cups water
1/4 cup granulated sugar
1 teaspoon salt
1/4 cup vegetable oil, plus more for frying
2 cups all-purpose flour
For cinnamon sugar coating:
1/2 cup granulated sugar
1 teaspoon ground cinnamon
For filling:
1/4 cup coconut cream
1 cup powdered sugar, or as needed
1 teaspoon ground cinnamon
To make that churros, in a small pot over medium heat, add the water, granulated sugar, salt, and 1/4 cup of oil. Bring to boil and then remove from heat. Vigorously stir in the flour until the mixture comes together into a soft ball.
If you have a deep fryer, this is a great time to use it. If not, a pot filled with 4 inches of oil heated to 350° will work perfectly.
Add the dough to a large pastry bag (you may have to do this in 2 batches) fitted with a very large started. Pipe strips of dough about 4 inches long into the oil. Fry for about 2 to 3 minutes, or until golden and crispy. Transfer to a plate lined with a paper towel to absorb excess oil.
To make the coating, mix together the sugar and the cinnamon in a shallow dish. Toss the churros in the mixture to coat while they are still warm. Enjoy as is or proceed to the next step to fill them.
To make the filling, beat together all the ingredients with an electric mixer until the consistency of frosting. Use a piping bag with a filling tip, pipe the filling into the center of the churro, once it is cold.
Yield 16 pieces
Avocado Lime Tartlets with Shortbread Crust
For crust:
1/2 cup firmly packed brown sugar
1 cup nondairy butter or coconut oil
1/4 teaspoon salt
2 1/4 cup all-purpose flour, divided
For filling:
Four ripe avocados, peeled and pitted
1-15oz can coconut cream
1/2 cup lime juice
4 ounces extra firm tofu, drained
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
zest of one lime, plus extra for garnish
2 cups powdered sugar, or as needed
1/2 cup sweetened coconut shreds or flakes
To make the crust, preheat the oven to 325°. Using an electric mixer, cream together the brown sugar and butter. Add the salt and mix to combined. Add 2 cups of the flour and mix well. Turn the mixture out onto a floured work surface and knead for about five minutes, adding the remaining quarter cup of flour as needed.
Press about 1/4 cup of dough into the bottom of a cupcake tin, press firmly to create a bowl or you can use a mini pie tin, tart pans or even one of those dessert cup pans.
Bake the tart crusts for 20 to 25 minutes or until golden. Cool before removing from the pan.
To make the filling, add the avocados, coconut cream, lime juice, tofu, vinegar, vanilla, and lime zest to the bowl of a mixer. Mix until smooth. Add the powder sugar, 1/2 cup at a time, and continue to mix until fully incorporated. The texture should be silky and thick, like a custard. If yours is still too runny, you can add more sugar, 1/4 cup at a time. Sometimes, no electric mixer just can't make that really smooth, almost with consistency that you're after, so I finish the job off with my immersion blender. The texture should be that of a thick putting or custard. Refrigerate until ready to use.
In a dry pan, toast the coconut flakes and until lightly browned, and set aside.
Pipes the filling into the cooled tart shells. Sprinkle each with lime zest and toasted coconut.
Yield 6 to 12 tarts, depending on size
1/2 cup firmly packed brown sugar
1 cup nondairy butter or coconut oil
1/4 teaspoon salt
2 1/4 cup all-purpose flour, divided
For filling:
Four ripe avocados, peeled and pitted
1-15oz can coconut cream
1/2 cup lime juice
4 ounces extra firm tofu, drained
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
zest of one lime, plus extra for garnish
2 cups powdered sugar, or as needed
1/2 cup sweetened coconut shreds or flakes
To make the crust, preheat the oven to 325°. Using an electric mixer, cream together the brown sugar and butter. Add the salt and mix to combined. Add 2 cups of the flour and mix well. Turn the mixture out onto a floured work surface and knead for about five minutes, adding the remaining quarter cup of flour as needed.
Press about 1/4 cup of dough into the bottom of a cupcake tin, press firmly to create a bowl or you can use a mini pie tin, tart pans or even one of those dessert cup pans.
Bake the tart crusts for 20 to 25 minutes or until golden. Cool before removing from the pan.
To make the filling, add the avocados, coconut cream, lime juice, tofu, vinegar, vanilla, and lime zest to the bowl of a mixer. Mix until smooth. Add the powder sugar, 1/2 cup at a time, and continue to mix until fully incorporated. The texture should be silky and thick, like a custard. If yours is still too runny, you can add more sugar, 1/4 cup at a time. Sometimes, no electric mixer just can't make that really smooth, almost with consistency that you're after, so I finish the job off with my immersion blender. The texture should be that of a thick putting or custard. Refrigerate until ready to use.
In a dry pan, toast the coconut flakes and until lightly browned, and set aside.
Pipes the filling into the cooled tart shells. Sprinkle each with lime zest and toasted coconut.
Yield 6 to 12 tarts, depending on size
Wasabi Mashed Potatoes
5 pounds red potatoes, skin on, cut into bite-size chunks
6 ounces silken tofu
1/2 cup full fat coconut milk or almond milk
1/4 cup sesame oil
1 tablespoon wasabi powder
1/2 cup chopped scallions
salt to taste
black sesame seeds, for garnish- optional
Place the potatoes in a large pot filled with lightly salted water and bring to boil over medium-high heat. Boil until the potatoes are soft and fork tender.
While potatoes are boiling, please the tofu, coconut milk, sesame oil, and wasabi powder in a blender and blend until smooth.
Once the potatoes are tender, drain and return it to the pot. Pour the blended mixture on the potatoes and mash using a hand masher. Some lumps are okay. Fold in the scallion and add salt to taste. Serve garnished with a pinch of black sesame seeds.
Yield eight servings
6 ounces silken tofu
1/2 cup full fat coconut milk or almond milk
1/4 cup sesame oil
1 tablespoon wasabi powder
1/2 cup chopped scallions
salt to taste
black sesame seeds, for garnish- optional
Place the potatoes in a large pot filled with lightly salted water and bring to boil over medium-high heat. Boil until the potatoes are soft and fork tender.
While potatoes are boiling, please the tofu, coconut milk, sesame oil, and wasabi powder in a blender and blend until smooth.
Once the potatoes are tender, drain and return it to the pot. Pour the blended mixture on the potatoes and mash using a hand masher. Some lumps are okay. Fold in the scallion and add salt to taste. Serve garnished with a pinch of black sesame seeds.
Yield eight servings
Miso Mac and Cheese
1 pound dried pasta, prepared according to package instructions
1 recipe miso mustard cheese sauce, divided (recipe below)
1 cup Panko breadcrumbs, divided
2 whole roasted red peppers, seeded and diced
2 tablespoons olive oil
Preheat oven to 400°
In a large bowl, add the pasta, most of the sauce -reserving 1/2 cup for later use- 1/2 cup of the Panko, and the diced pepper and stir to combine. Add the mixture to an ovenproof casserole and top with the remaining 1/2 cup sauce. Sprinkle the remaining 1/2 cup Panko over-the-top. Drizzle with olive oil evenly over the top.
Bake for 25 minutes, or until the Panko is golden.
Yield eight side dish or four main dish servings
Miso mustard cheese sauce
1/4 cup vegetable oil
1 cup finely diced onion
2 tablespoons of minced garlic
1/4 cup all-purpose flour
2 cups full fat coconut milk
1/4 cup nutritional yeast
2 tablespoons prepared Chinese hot mustard
2 tablespoons mellow white or yellow miso paste
1 tablespoon soy sauce
1 tablespoon lemon juice
1 tablespoon sesame oil
1 teaspoon smoked Paprika
To make an onion roux, heat the oil in a pot over medium-high heat. Add the onion and garlic and sauté for about one minute, stirring constantly. Sprinkle in the flour and stir to absorb all the liquid. Continue to stir and cook until the roux is golden in color, about two more minutes.
Carefully add the coconut milk and stir until smooth and the consistency of gravy. Stir in the remaining ingredients.
Keep warm until ready to use, or pour into an airtight container and store in the refrigerator for up to a week.
Yield 3 1/2 cups
1 recipe miso mustard cheese sauce, divided (recipe below)
1 cup Panko breadcrumbs, divided
2 whole roasted red peppers, seeded and diced
2 tablespoons olive oil
Preheat oven to 400°
In a large bowl, add the pasta, most of the sauce -reserving 1/2 cup for later use- 1/2 cup of the Panko, and the diced pepper and stir to combine. Add the mixture to an ovenproof casserole and top with the remaining 1/2 cup sauce. Sprinkle the remaining 1/2 cup Panko over-the-top. Drizzle with olive oil evenly over the top.
Bake for 25 minutes, or until the Panko is golden.
Yield eight side dish or four main dish servings
Miso mustard cheese sauce
1/4 cup vegetable oil
1 cup finely diced onion
2 tablespoons of minced garlic
1/4 cup all-purpose flour
2 cups full fat coconut milk
1/4 cup nutritional yeast
2 tablespoons prepared Chinese hot mustard
2 tablespoons mellow white or yellow miso paste
1 tablespoon soy sauce
1 tablespoon lemon juice
1 tablespoon sesame oil
1 teaspoon smoked Paprika
To make an onion roux, heat the oil in a pot over medium-high heat. Add the onion and garlic and sauté for about one minute, stirring constantly. Sprinkle in the flour and stir to absorb all the liquid. Continue to stir and cook until the roux is golden in color, about two more minutes.
Carefully add the coconut milk and stir until smooth and the consistency of gravy. Stir in the remaining ingredients.
Keep warm until ready to use, or pour into an airtight container and store in the refrigerator for up to a week.
Yield 3 1/2 cups
El Paso Egg Rolls and Creamy Sesame Sriracha Sauce
2 cups brown rice, white rice, or another favorite grain
1 cup chopped scallions
1 cup corn kernels
1 1/2 cups prepared a black beans, drained and rinsed
2 fresh jalapeno peppers, core and seeds removed, finely diced
2 ripe avocados, mashed
1/4 cup chopped cilantro
1/4 cup creamy sesame Sriracha sauce (recipe below)
1 tablespoon minced garlic
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
20-8inch vegan spring roll wrappers
Oil for brushing or frying
Prepare your rice or grains according to the package instructions
While the rice is cooking, prepare the filling. In a mixing bowl, at all the ingredients except the wrappers. When the rice is read, add to the mixing bowl and mix until well incorporated.
Place a quarter cup of the filling in the center of one rapper towards the bottom edge and wrapped up like a burrito, using water to seal the edges.
These can be fried or baked. Of course, I like them better Friday, but I know many people are more health conscious, so feel free to bake them.
If baking, preheat oven to 350° and line a baking sheet with parchment paper or a baking mat. Place the egg rolls on the baking sheet in a single layer. Brush lightly with oil or spray lightly with cooking oil. Bake for 30 minutes, flipping halfway through, or until crisp.
If frying, preheat about 1/2 inch of oil in a frying pan. Carefully add 2 or 3 egg rolls into the pan at a a time, and fry until golden and crispy on each side, about 2 to 3 minutes per side, then transfer to a tray lined with paper towels to absorb the excess oil. Bring the oil back up to temperature and repeat with the remaining rolls.
Served with your choice of dipping sauce or a sampler of a few different sauces.
Yields 20 pieces
Creamy Sesame Sriracha Sauce
12 ounces soft silken tofu
1/2 cup vegetable oil
1/4 cup sesame oil
1 tablespoon minced garlic
3 tablespoons of Sriracha
2 tablespoons rice vinegar
1/2 teaspoon ground mustard seed
1/2 teaspoon sea salt
Add all the ingredients to a blender and purée until silky smooth. Story in an airtight container in the refrigerator for up to two weeks.
Yields 2 1/2 cups
1 cup chopped scallions
1 cup corn kernels
1 1/2 cups prepared a black beans, drained and rinsed
2 fresh jalapeno peppers, core and seeds removed, finely diced
2 ripe avocados, mashed
1/4 cup chopped cilantro
1/4 cup creamy sesame Sriracha sauce (recipe below)
1 tablespoon minced garlic
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
20-8inch vegan spring roll wrappers
Oil for brushing or frying
Prepare your rice or grains according to the package instructions
While the rice is cooking, prepare the filling. In a mixing bowl, at all the ingredients except the wrappers. When the rice is read, add to the mixing bowl and mix until well incorporated.
Place a quarter cup of the filling in the center of one rapper towards the bottom edge and wrapped up like a burrito, using water to seal the edges.
These can be fried or baked. Of course, I like them better Friday, but I know many people are more health conscious, so feel free to bake them.
If baking, preheat oven to 350° and line a baking sheet with parchment paper or a baking mat. Place the egg rolls on the baking sheet in a single layer. Brush lightly with oil or spray lightly with cooking oil. Bake for 30 minutes, flipping halfway through, or until crisp.
If frying, preheat about 1/2 inch of oil in a frying pan. Carefully add 2 or 3 egg rolls into the pan at a a time, and fry until golden and crispy on each side, about 2 to 3 minutes per side, then transfer to a tray lined with paper towels to absorb the excess oil. Bring the oil back up to temperature and repeat with the remaining rolls.
Served with your choice of dipping sauce or a sampler of a few different sauces.
Yields 20 pieces
Creamy Sesame Sriracha Sauce
12 ounces soft silken tofu
1/2 cup vegetable oil
1/4 cup sesame oil
1 tablespoon minced garlic
3 tablespoons of Sriracha
2 tablespoons rice vinegar
1/2 teaspoon ground mustard seed
1/2 teaspoon sea salt
Add all the ingredients to a blender and purée until silky smooth. Story in an airtight container in the refrigerator for up to two weeks.
Yields 2 1/2 cups
Spicy Ketchup
1/4 cup olive oil
3 cloves garlic, cut in half
1 medium yellow onion, roughly chopped
10 leaves fresh basil, chiffonade
5 Roma tomatoes, quartered
1 inch piece fresh ginger, peeled and chopped
1 fresh jalapeno, stem, core, and seeds removed
1 teaspoon coriander seeds
1 teaspoon curry powder, store-bought or homemade
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup red wine vinegar
1/2 cup brown sugar, firmly packed
1/2 cup tomato paste
Heat the oil in a pot with a tight fitting lid over medium-high heat. Add the garlic, onion, basil, tomato, ginger, jalapeño, coriander, curry, cloves, salt and pepper. Cook until vegetables are soft, about 10 minutes, stirring often.
Add vinegar, brown sugar, and tomato paste. Stir to combine.
Bring to a boil. Reduce the heat to a simmer. Cover and simmer for 30 minutes, returning every 10 minutes to stir.
Remove from heat. Allow to cool. Carefully transfer to a blender, or use an immersion blender, purée until very smooth.
Store in an airtight container in the refrigerator for up to two weeks.
Yield 4 cups
3 cloves garlic, cut in half
1 medium yellow onion, roughly chopped
10 leaves fresh basil, chiffonade
5 Roma tomatoes, quartered
1 inch piece fresh ginger, peeled and chopped
1 fresh jalapeno, stem, core, and seeds removed
1 teaspoon coriander seeds
1 teaspoon curry powder, store-bought or homemade
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup red wine vinegar
1/2 cup brown sugar, firmly packed
1/2 cup tomato paste
Heat the oil in a pot with a tight fitting lid over medium-high heat. Add the garlic, onion, basil, tomato, ginger, jalapeño, coriander, curry, cloves, salt and pepper. Cook until vegetables are soft, about 10 minutes, stirring often.
Add vinegar, brown sugar, and tomato paste. Stir to combine.
Bring to a boil. Reduce the heat to a simmer. Cover and simmer for 30 minutes, returning every 10 minutes to stir.
Remove from heat. Allow to cool. Carefully transfer to a blender, or use an immersion blender, purée until very smooth.
Store in an airtight container in the refrigerator for up to two weeks.
Yield 4 cups
Saturday, March 22, 2014
*** Lemon and Rosemary Chiffon Cake
Cake
- 2/3 cup extra virgin olive oil
- 2 eggs
- 1/4 cup fresh-squeezed lemon juice, rinds reserved if making candied rinds
- 1 Tbsp lemon zest
- 2 1/2 tsp fresh chopped rosemary
- 1/2 tsp vanilla
- 1 cup Greek-style yogurt
- 1 1/2 cup granulated sugar
- 3 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
Icing
- 1-2 Tbsp fresh-squeezed lemon juice
- 1 cup powdered sugar
Rinds
- Lemon rinds from rest of ingredients
- 2 cups plus a bit more granulated sugar
Begin by preheating the oven to 350 F degrees. Grease your baking pan of choice and coat with a light dusting of flour to ensure the cake can easily be removed from the pan.
In a large bowl, combine the olive oil, eggs, 1/4 cup lemon juice, zest, rosemary, vanilla, yogurt, and 1 1/2 cups granulated sugar, whisking until the mixture is light and smooth, about 1-2 minutes.
In a separate bowl, thoroughly combine the flour, baking powder, baking soda, and salt, and using a wooden spoon, fold into the west ingredients, stirring until mixed together.
CAKE: Pour the batter into the baking pan and bake for about 45 minutes or until a toothpick inserted into the middle of the cake comes out clean. OR CUPCAKES: Pour the batter into cupcake liners and bake 25 minutes, or until a toothpick inserted into the middle of the cupcakes comes out clean.
RINDS: Meanwhile, pour two cups of cold water in a pot with the rest of the lemon rinds. Bring to a boil. Drain, and repeat two more times. This removes the bitterness (grapefruit requires five boilings, oranges only one). Drain and set aside.
RINDS: Bring 2 cups granulated sugar with 2 more cups of water to a boil, then reduce heat to low and stir in the lemon rinds. Simmer until the white pith becomes translucent. Once they are ready, set aside to cool.
RINDS: Meanwhile, pour two cups of cold water in a pot with the rest of the lemon rinds. Bring to a boil. Drain, and repeat two more times. This removes the bitterness (grapefruit requires five boilings, oranges only one). Drain and set aside.
RINDS: Bring 2 cups granulated sugar with 2 more cups of water to a boil, then reduce heat to low and stir in the lemon rinds. Simmer until the white pith becomes translucent. Once they are ready, set aside to cool.
CAKE/CUPCAKES: Remove the cake(s) from the oven and let cool in the pan for 10 minutes before removing cake from the pan. Let the cake cool completely on a cooling rack.
ICING: whisk 1-2 Tbsp lemon juice into 1 cup of powdered sugar, adding more juice or sugar if necessary. When desired consistency is reached, drizzle over the cake.
RINDS: Chop up the lemon rinds if desired, and toss them with a little bit more granulated sugar. Decorate the top of the cake with the rinds, then let the icing set before serving.
ICING: whisk 1-2 Tbsp lemon juice into 1 cup of powdered sugar, adding more juice or sugar if necessary. When desired consistency is reached, drizzle over the cake.
RINDS: Chop up the lemon rinds if desired, and toss them with a little bit more granulated sugar. Decorate the top of the cake with the rinds, then let the icing set before serving.
Makes 12-16 servings. 12 servings = 11 points, 16 servings = 9 points. (10/8 without lemon rinds)
CAKE WITH ICING, RINDS: Makes 16 servings, 9 WW PointsPlus each
CAKE WITH ICING, NO RINDS: Makes 16 servings, 8 WW PointsPlus each.
CUPCAKES, NO ICING, NO RINDS: Makes 18 servings, 6 WW PointsPlus each.
Cake (113 WW PointsPlus)
Icing (13 WW PointsPlus)
Rinds (~13 WW PointsPlus)
CAKE WITH ICING, RINDS: Makes 16 servings, 9 WW PointsPlus each
CAKE WITH ICING, NO RINDS: Makes 16 servings, 8 WW PointsPlus each.
CUPCAKES, NO ICING, NO RINDS: Makes 18 servings, 6 WW PointsPlus each.
Cake (113 WW PointsPlus)
Icing (13 WW PointsPlus)
Rinds (~13 WW PointsPlus)
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