Raw Halvah Cookies: The Ultimate Energy Ball

Recipe moved to Little Things Are Big

Easy Vegan Guacamole

Do you remember the first time you tried guacamole? Probably not. I remember my first time distinctly because I was 14! Can you believe that I lived 14 years of my life without that creamy goodness?! I have been making up for lost time since then!

I find that people are mighty particular about their guac preferences, but here is a recipe that seems to please most folks!

3 ripe avocados, mashed
juice from 1/2 a fresh lime
3 cloves garlic, minced
2 T onion, minced
1/2 half tomato, chopped
1/2 tsp fine grind sea salt
1/4 crushed red pepper flakes
***If you like cilantro add 1 T, but I find that some people (myself included) have strong feelings about the stuff

1. Combine all ingredients in a bowl.
2. Chow down!

~Maria Rose

Vegan Flourless Chocolate Torte with Rosewater and Black Pepper

As a professional pastry chef one of my failsafe desserts for special occasions was a flourless chocolate torte (FCT). Most chefs turn their nose up at the FCT because they believe that it should have died with grunge music in the '90s. However, just like Pearl Jam and Soundgarden, it will always hold a dear place in my heart

Laden with butter, cream and eggs, it was difficult to know where to start in "veganizing" this classic, but I discovered a decent and workable recipe that uses tofu and pumpkin puree in place of the eggs and dairy, and coconut oil (or canola oil if you can't find it) to replace the fat.

The recipe was a good start, but after the first taste test I knew it needed some changes to make it truly shine when pitted against a classic FCT.

This tote takes time and patience, but is very simple to make. If you think you "can't bake" try just this once. If you follow every single step as closely as possible, I can all but guarantee that you will succeed.

The first step in a successful baking project is to make sure your oven is at the proper temperature. Not having the proper oven temp is one of the biggest mistakes people make when they bake. Most ovens bake either 10 degrees hotter or 10 degrees colder, so buy yourself an oven thermometer.

The second step for a successful cake: Don't try to make it without a springform pan. It will NOT work in a regular cake pan. If you only have a cake pan, you can still attempt to make it, but it won't come out in one clean piece.

Third step: Add salt. It might seem strange to add salt to a dessert recipe, but trust me, salt is a key ingredient to every sweet. It works as a flavor enhancer, and will take your desserts to the next level. You don't want to overdo it, but a pinch or two will forever change the way you bake.

Espresso is key in chocolate recipes because it bring out some of the wonderful bitterness and robust quality of the chocolate, adding another depth of flavor.

The rose water and black pepper are optional, but if you can find rose I highly recommend using it. The flavor adds a subtle, exotic note to the chocolate. Black pepper adds an unexpected jolt of spiciness.

Let me know how your baking adventure turns out. I am always open for suggestions or modifications to make these recipes better.

Happy baking!

Makes 12 servings

1 cup vegan dark chocolate chips (I use the Enjoy Life brand)
1 cup coconut oil or canola oil
1 14-ounce package extra firm tofu, drained
1 1/2 cups sugar
1 cup unsweetened cocoa powder
1 cup pumpkin pureé
2 tablespoons apple cider vinegar
1 tablespoon espresso or strong coffee (You can find Medaglia D'Oro at Wal-Mart!)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 tsp kosher salt
1/2 tsp rose extract
1/2 tsp almond extract
1/2 tsp ground black pepper

1. Preheat oven to 375 degrees. Grease and line a 9-inch round springform pan with parchment paper.
2. In a small saucepan over medium heat combine chocolate and margarine. Cook, whisking to prevent the bottom from burning until melted and smooth. Cool chocolate a little. You want it to be slightly warm.
3. In a food processor combine tofu and melted chocolate mixture. Process until combined, about 2 minutes. The mixture will look curdled at first, but let it process until smooth. Add sugar, cocoa powder and pumpkin puree and process for about 1.5 minutes or until smooth. You will need to scrape down the sides.
4. In a small bowl, whisk together baking power and soda. Add vinegar and water and whisk until smooth.
5. Add mixture to the chocolate batter and process until completely smooth. Add rose extract and ground black pepper.
6. Pour batter into springform pan and smooth out the top with a spatula. Place on a sheet pan in the middle of the oven and bake for about 55-65 minutes or until the cake has risen, the top is set and the edges look a little dry. You want it to jiggle in the middle a little like Jello.
7. Cool cake in the pan for about 10 minutes. Run a knife around the top to loosen so the sides don't stick and then cool completely at room temp.
8. Cover the cake with plastic wrap, put into the refrigerator overnight. This is important because the cake needs to set up properly.
9. Remove cake from fridge, run a knife around sides of the pan pan, remove sides, and invert cake onto a serving plate. Remove parchment paper and slice cake into 12 servings. Top with fresh raspberries and coconut whipped cream.

{Kate}

Mexican Chocolate B(raw)nies

I love using dates for raw desserts because they are high in fiber, potassium, manganese, and antioxidants, and unlike other dried fruits like cranberries or apricots, dates are naturally sweet.

These raw brownies, made from a sweet, sticky mixture of dates, chocolate and nuts topped with coconut butter frosting, are divine. If you can't find plump Medjool dates add a little water to the mixture. You can also substitute dried cherries for some of the dates, or swap out walnuts for some of the cashews.

I served these b(raw)nies at a dinner party last weekend to a group of friends who fell in love with them. I keep them on hand in the freezer and pair them with a little coconut milk ice cream or go all out with a mini chocolate coconut ice cream milkshake.

To make these 100% raw you need cacao powder, but cocoa powder works really well too. If you can't find agave nectar use maple syrup.

These brownies are just as good without the spices, or you can mix it up a bit and add some warming cardamom, allspice or ginger. I have even added curry powder and topped them with coconut for an Indian spice version.

Serves 8-12

Base:

3/4 cup raw almonds

1/2 cup raw cashews

2 cups (packed) pitted medjool dates (see note)

1/3 cup raw cocoa powder (or regular cocoa if you prefer)

1 1/2 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp cayenne

1/8 tsp ground cloves

1/4 tsp sea salt

1/4 tsp almond extract

1/4 tsp vanilla extract

zest of one orange

Frosting:

1/2 cup coconut butter (or vegan margarine like Earth Balance

1/4 cup raw agave nectar (or pure maple syrup)

2 Tbsp raw cocoa powder (or regular cocoa)

1/2 tsp cinnamon

1/4 tsp vanilla extract

Pinch sea salt

8-inch pan lined with plastic wrap or with a square of parchment cut out to fit the bottom. This is important

1. In a food processor, pulse almonds and cashews until very fine, about one to two minutes.

2. Add dates and pulse until mixture is very crumbly. You don't want it to be a puree, but make sure there are no big chunks of dried fruit left.

3. Add cocoa powder, cinnamon, cayenne, cloves, almond extract, orange extract, vanilla extract and salt and process until the mixture comes together.

4. Test the mixture by squeezing it between your fingers. You want it to be sticky and hold together.

5. If the mixture is still a little dry add water 1/2 tsp at a time until the mixture sticks together.

6. Press the base into the pan with your hands. If the mixture sticks to your hand rub a little bit of coconut butter (or vegan margarine) into your hands so the mixture won't stick.

7. Wash out the food processor and make the frosting. Process the coconut butter and agave nectar until smooth. Add the cocoa powder, salt and cinnamon and process until combined. You will need to scrape down the sides several times, but be careful not to over process because the heat will make the coconut butter separate.

8. Smooth the frosting over the brownies and refrigerate for at least an hour or until the brownies are set.

9. Cut into squares. The brownies will save in a sealed container in the fridge for a week. They also freeze really well.

Note: If your dates are a little dry side, you can add 1-2 Tbsp of water to the mixture to help assist the pureeing and the mixture easily coming together.

{KATE}

Tomato Coconut Curry Soup

My husband and I lived in Denver for several years and while there we discovered the local veg restaurant Watercourse. We loved many of their meals, but we ALWAYS had to have their tomato coconut curry soup. When we left Denver I tried everything in my power to get them to share their recipe, but they wouldn't.  So I had to develop my own version. Here is what I came up with and boy-o-boy is it tasty!



2 tsp olive oil
1/2 small onion, thinly sliced
1 small carrot, julienned
14.5 oz can crushed fire roasted tomatoes
13.66 oz can unsweetened coconut milk
15 oz can tomato sauce
1/2 c vegetable broth or water
3/4 tsp turmeric
2 tsp curry powder
2 tsp brown sugar
scant pinch of ground ginger
1/4 tsp salt (more if you like)
dash of pepper

1. In a soup pot over medium high heat warm the olive oil
2. Add the onion and cook for 2 minutes before adding the carrot.
3. Pour in the tomatoes, coconut milk, tomato sauce, and water or broth. Stir to combine
4. Add everything else and stir to combine.
5. Reduce heat and simmer until the carrot is tender.
Serve hot. I love it with vegan quesadillas (Daiya  vegan cheese melted in between some tortillas--outside rubbed with a touch of vegan margarine and warmed in a skillet).

Soup serves 4-6


~Maria

Potato and Leek Soup with Basil Oil

Recipe moved to Littlethingsarebig.com

How To Make the Best Vegetable Stock

Moved to littlethingsarebig.com

Red Lentil Sweet Potato Stew

Red Lentil Sweet Potato Stew

Lentils are a poor woman's friend. When dining on a vegan budget I have discovered that these little powerhouses are one of my best friends. They offer a ton of nutrition packed into a little tiny legume, with fiber, folate, magnesium, and iron (good for your digestion, good for your heart), and lentils also supply the always-important-to-a-vegan-diet protein--almost 18 grams per cup.

This recipe is super simple, rich and hearty. The key to maximizing flavor is to use a homemade veggie stock, click here for the recipe, and bloom your spices in oil to coax out their flavor. Cooking your spices for a couple of minutes opens up the essential oils. Use this technique for all recipes that call for spices and you will taste a world of difference.

2 extra-virgin olive oil
1 1/2 tsp ground cumin
1 tsp ground turmeric
1 Tbsp curry powder
1 diced large onion
1 tsp salt
Freshly ground black pepper
4 minced cloves garlic
2 Tbsp minced fresh ginger (optional but worth it if you can find it!)
2 peeled and diced sweet potatoes
2 peeled and diced carrots
1 celery stalk diced
1 diced (stemmed, seeded) red bell pepper
1 onion diced
1 1/2 cups rinsed red lentils (you can also use brown or green lentils)
6 cups vegetable stock
6 cups baby spinach or other greens
1 tsp red pepper flakes
Chopped fresh parsley
Chopped avocado

1. Heat oil in a large pot over medium heat. Cook cumin, turmeric and curry powder until fragrant, about 1 to 2 minutes. Cooking the spices is an important step because it "blooms" the spice and makes them more flavorful. 
2. Add onion, salt and pepper, and cook, stirring, until tender, about 6 minutes. Add garlic and ginger and cook, stirring, until tender, about 2 minutes. Add sweet potatoes and bell pepper and cook 3 minutes.
3. Add lentils and stock. Bring to a boil, then reduce heat and simmer until lentils are tender, anywhere between 20 minutes and 1 hour. I like to let the soup simmer for a little longer so the lentils are soft and it turns into an almost split-pea-like consistency. Add greens, red pepper flakes, taste and season with salt and pepper to taste.
4. Top with parsley and avocado before serving.

{Kate}

Herbed Baby Potatoes

 

1 1/2- 2 lbs baby potatoes, halved
1/4 c chopped parsley
1/4 c chopped basil
2 scallions, thinly sliced
1-2 T olive oil
1 T red wine vinegar
1 T Dijon mustard
Salt and pepper to taste

1) In a large pot boil enough water to cover the potatoes. Toss the potatoes in the pot once the water is boiling
2) While the potatoes are cooking---in a large bowl combine the herbs, scallions, olive oil, mustard, red wine vinegar, salt and pepper. Whisk together.
3) Once the potatoes have softened up (about 10 minutes), check to ensure that they can easily be pierced with a fork, drain.
4) Add the drained potatoes to the herb mixture and toss to combine. Serve warm or cold.

Serves 4-6

~Maria Rose

Lemon Asparagus

 

Here is my recipe for Lemon Asparagus! My husband loves asparagus and I like it just fine. So I do make it with some regularity. My usual M.O. is to grill it and add olive oil, lemon juice and salt. I thought I would up the ante just a bit by sautéing and adding some pine nuts, watch out!

2 bunches of asparagus, trimmed and then cut into bite sized pieces
1 T olive oil
1/4 c toasted pine nuts (put on baking sheet at 325 F for about 5 minutes).
1/2 lemon (use the other half for drinks), juice only
salt and pepper to taste

1) Heat oil in a large skillet. Add the asparagus and cook until tender---stirring occasionally. Less than 10 minutes.
2) Add the pine nuts and the lemon juice. Salt and pepper to taste. Toss and serve.

Serves 4-6

~Maria Rose

Red Cabbage Kale Slaw with Tahini Dressing

Cabbage is good for you...chock full of Vitamin A, Vitamin C and a little bit of Vitamin K, which helps your bones and your arteries. But there is life beyond sad, limp cabbage coleslaw with vegan mayonnaise. Try this colorful salad alongside a black bean burger. Can't find tahini? Use peanut butter with a little extra water to thin it out. The flavors won't be exactly the same, but it will still be a far cry from  sad, watery "coleslaw".
4-8 servings

1 medium leek, sliced thin
1 head red cabbage, shredded or sliced thin
3 c baby kale or any baby greens
dressing:
1 1/2 Tbs tahini (if you can't find tahini you can use peanut butter but add a tablespoon of water)
3 Tbs apple cider vinegar
1 1/2 Tbs light miso (optional)
1/4 tsp black pepper
1/4 tsp salt
3 Tbs olive oil

Combine all vegetables in a large bowl. In a blender combine all dressing ingredients and blend on medium high until combined. If the dressing is too thick add a little bit of hot water to the mixture. Pour dressing over cabbage mixture and mix together until dressing coats all of the salad.