Recipes

Raw Chocolate Cake

Posted on June 5, 2010. Filed under: New Age, Recipes | Tags: , , , , , , , , , , |


Chocolate Ganache

Ingredients:

  • ¾ cup dark agave syrup or maple syrup
  • ¾ cup cocoa powder or raw cocoa powder
  • 1/3 cup virgin coconut oil, melted
  • 1/8
    teaspoon plus a pinch salt

Equipment:

  • Measuring cups and spoons
  • Small saucepan
  • Blender
  • Rubber spatula

Place all the ingredients in blender and process until smooth. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.

Store in a sealed container in the fridge, chocolate ganache will keep for 2 weeks. Once refrigerated, the ganache will need to be warmed before serving in order to obtain the proper consistency.

 

Chocolate Cake


 

Ingredients:

  • 3 cups raw walnuts (unsoaked)
  • 1/8 teaspoon salt
  • 16 pitted medjool dates
  • 2/3 cup cocoa powderor raw cocoa powder
  • 1 teaspoon vanilla extract
  • 2 teaspoons filtered water
  • 1/3 cup chocolate ganache
  • Unsweetened shredded dried coconut (optional)
  • Fresh raspberries (optional)

Equipment:

  • Measuring cups and spoons
  • Food processor
  • Rubber spatula
  • Parchment paper
  • 6-inch cake pan
  • Kitchen scissors
  • Small offset spatula

Place the walnuts and salt in a food processor fitted with an S-blade and process until finely ground. Add the dates and process until mixture begins to stick together. Add the cocoa powder and vanilla extract and process until the powder in incorporated. Add the water and process briefly.

Line a 6-inch cake pan with parchment paper. Pour the chocolate mixture into the pan and distribute it evenly press down with your hand to compact.

To serve, run a knife around the edge of the pan to loosen the cake. Place a serving plate upside down on top of the cake pan. Invert, and then lift the pan off. Remove the parchment paper.

Using an offset spatula, frost with the chocolate ganache, allowing some of the ganache to drizzle down the sides of the cake. Chill in the fridge for at least 30 minutes before serving. If desired, garnish each serving with dried coconut and/or fresh raspberries.

Will keep for 5 days if kept in fridge and 2 weeks if kept in freezer. Makes 8 servings

 

Taken from the book “Raw for Dessert” by Jennifer Cornbleet

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Simple Thai Pizza

Posted on May 28, 2010. Filed under: New Age, Recipes | Tags: , , , , , , , , |


This vegan pizza is not what you’d expect: it has no cheese, no meat, no tomatoes (not even in the sauce!)! Yet it still pulls off being a pizza AND being delicious! Don’t believe me? Cook it yourself and see!

Ingredients:

  • pizza crust (I use the easy, yummy, and Quick Pizza Crust recipe from this site or Rustic
     Crust
  • 2 teaspoons ginger, freshly grated (or 1/2 teaspoon powdered)
  • 2 tablespoons peanut or sesame oil
  • 4 tablespoons peanut butter, unsalted & all-natural
  • 1/4 cup tamari
  • 1 lime, juice only
  • 1/2-1 teaspoon Thai green curry paste (make sure to check label for fish sauce or shrimp
    paste)

This stuff was vegan

  • 8 oz. of your choice of protein (I used Thai-Style
    marinated baked tofu)
  • 1 bunch scallions, chopped (white and light green parts only)
  • 1/2 cup carrot, shredded
  • 1/4 cup cilantro leaves, loosely packed
  • Optional: 1/2 cup pineapple, chopped (personally, I’m not one for pineapple on any of my pizzas)

 

Directions:

  • Preheat oven to 450*F.
  • Mix the ginger in with the oil.  Brush mixture (I use a silicone basting brush) across the pizza crust.

  • Bake for 5 minutes in the preheated oven.
  • Mix together the peanut butter, tamari, lime juice and curry paste.  Spread this on the crust and top with remaining ingredients.  (TIP:  If you are using MSF Meal Starters, put them on the pizza BEFORE the sauce and they will absorb lots of extra flavor.)
  • Bake for 10 additional minutes.

As you can see, the pizza looks pretty damn delicious for being vegan!

 

It turned out AMAZING! I have to say the sauce was the toughest part, and I WILL be making this again so it will be better next time. When I first made the sauce according to the measurements it was too runny so I added more peanut butter. The sauce tasted really salty too, so I tried adding some lemon (since I only had 1 lime on me which I already used) but nothing seemed to change. The final product tasted amazing but the sauce was still really salty tasting after the pizza was baked. Perhaps I’ll mix water in with the tamari next time.

 

Still, the pizza was gone before dinner, and I’m craving more already!

Back to Day 20

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Vegan Shepard’s Pie

Posted on May 28, 2010. Filed under: New Age, Recipes | Tags: , , , , , , |


Ingredients:

  • 4 or 5 russet baked potatoes, peeled and cooked
  • 2 teaspoons olive oil
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 cup mushroom or vegetable broth
  • 3/4 cup plain soymilk
  • 8 oz. slice mushrooms
  • 1 head broccoli, chopped or grated, stems and all
  • 2 carrots, chopped or grated
  • 2 celery ribs, chopped
  • 1 teaspoon cornstarch plus 1 teaspoon flour
  • 1 tablespoon nutritional yeast
  • 2 handfuls French fried onions
  • Salt, pepper, garlic powder to taste

Directions:

  • Mash cooked potatoes with as much soymilk as you need and lots of vegan buttery spread to make them nice and creamy. Add some salt and pepper and a sprinkle of garlic powder.

  • Heat the oil in a large pan and saute the garlic and onion over medium heat until soft and translucent.

  • Add the broccoli, carrots, mushrooms and celery and cook until veggies start to wilt

Typically for me this would be the last step in the recipe

  • Add the broth and soymilk along with the cornstarch and flour. Let the mixture come to a boil, stirring frequently. Sauce will thicken up a bit. Season with salt and pepper to taste. When all the vegetables are cooked, remove from heat.
  • Spray an 8″x8″ or 9″x13″ baking dish with nonstick oil spray and spoon the vegetable mixture onto the bottom. Cover with the potatoes and smooth them down.  Sprinkle the top with nutritional yeast and French fried onions.

  • Heat in oven for 10 minutes or so until top is slightly firm and onions are browned.

Yum! Make sure to add a good amount of extra seasoning (or just prepare to add it in after the fact) as I thought my dish as a tad bit bland for my tastes, but Noah LOVED it, so mission accomplished!

Back to Day 20

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Polenta Recipe

Posted on May 26, 2010. Filed under: New Age, Recipes | Tags: , |


 

This morning I realized I didn’t have any food for school. I made some polenta for the morning and wraps for the day. I wasn’t really into the wraps too much but I highly recommend making polenta some time because it’s really simple and easy.

-First of all buy the “Onion and Mushroom” polenta (through trial and error I found this to be my personal favorite when it comes to frying it, but everyone has different preferences; do what you want!).

-Cut it in thick slices and cut those in half.

-Put JUST ENOUGH oil on the pan so that the polenta get cooked evenly, but not too much (I also realized through trial and error that too much oil makes the polenta less crispy and more chewy).

-Cook until medium brown. There you have it; delicious polenta!

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Homemade French Fries

Posted on May 21, 2010. Filed under: New Age, Recipes | Tags: , , , , , |


Homemade French fries

Ingredients:

  • Make sure to buy a tub of vegetable oil, enough to fill a pan
  • Get a bag of Yukon Gold potatoes (from my experience russet potatoes don’t make for very good fries)
  • Salt

    Directions:

  • Pour oil into pan until the pan there is enough to fully submerge the fries, turn the heat to high
  • Slice potatoes longitudally in thick slices and put them in the oil
    • If you want you can skin them but I just wash them
  • Let cook until fries are golden brown or if you like them crispy then just brown brown
  • When you pull them out put them on a plate with a towel under it and sprinkle salt on them (as much as you prefer)

Back to Day 14

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Delicious Stir Fry

Posted on May 9, 2010. Filed under: New Age, Recipes | Tags: , , , , , , , , |


Corrina’s Delicious and Addictive Stir Fry

This is an incredibly flexible dish; you can add/remove ingredients to your taste (or to what you have in the fridge) and it should generally always taste amazing. Honestly, the ingredients are incredibly relative. I prefer LOTS of broccoli and collard greens, but it really just depends on which veggies you love to have stir-fried. The soy sauce and sake are also relative to how much flavor you want in you stir fry (but I suggest using them together). Sometimes I just make a sauce on the side or use a bottled sauce to add flavor later. I suggest you just rifle through the fridge and see what ingredients you have on you and they’ll probably work just fine (unless you’re the type of weirdo with no veggies).

 

 

Ingredients:

  • 2 or 3 stalks of broccoli (chopped into somewhat large chunks)
  • 1 red bell pepper (cut in quarters and chopped)
  • ½ red onion (chopped into large pieces)
  • Collard greens (leaves separated, stems chopped)
  • Canned bamboo shoots
  • Canned water chestnuts
  • 2 cloves garlic, minced
  • 2″ long piece of ginger, minced
  • 2 tablespoons sake
  • 2 tablespoons soy sauce
  • 3 tablespoons olive oil

    Other great ingredients for delicious stir fry:

  • Chinese broccoli
  • Broccolini
  • Any bell pepper
  • Any edible type of mushroom
  • Zucchini
  • Carrots
  • Noodles

     

    Directions:

     

  1. Take the broccoli, collard greens stems, red onion, red pepper, bamboo shoots and water chestnuts (both cans drained first) into a medium bowl
  2. Cut the collard green leaves (torn into chunks first), the broccoli head (cut into smaller chunks) into a different medium bowl
  3. Get a wok or large pan out, put olive oil in pan and turn it to medium/high heat
    1. Put the garlic, ginger and if desired, onion in the pan and sauté them until they begin to brown
  4. Put the contents of the medium bowl in the pan and stir occasionally for 5 minutes
  5. Put the contents of the large bowl in the pan and stir occasionally for 1 minute
  6. Put the sake and soy sauce in the pan/wok and stir it in for 2 minutes or so.

    Wow, making a recipe SUCKS! You foodies can have at it, I think I’ll just stick to saying I make amazing stir fry and hopefully I didn’t make a recipe for disaster, but I know that’s how I do it, so it can’t be that bad!

     

    Back to Day 9

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Vegan Chocolate Fudgy Oatmeal Cookies

Posted on May 5, 2010. Filed under: New Age, Recipes | Tags: , , , , , |


Chocolatey Happy Cookies (that just happen to be vegan)

Every health-nut, vegan, vegetarian, etc deserves a wonderful melt-in-your mouth treat for all their hard work not indulging. Here’s that treat!


Ingredients:
2 cups quick cooking oats
1 1/3 cups all-purpose flour
2/3 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cups sugar
2 tablespoons ground flax seeds
2/3 cup nondairy milk
2/3 cup canola oil
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
3/4 cup chocolate chips
1 1/2 tablespoon coconut oil (melted)

  1. Preheat oven to 350. Line 2 baking sheets with parchment paper.
  2. In a medium sized bowl stir together oats, flour, cocoa powder, baking soda, baking powder, and salt.
  3. In a large bowl beat together sugar, flax seeds, and non dairy milk until smooth. Add vanilla and almond extracts and beat until well mixed. Pour in half of the flour mixture, and then put in other half. Just before the mixture is completely combined put in the chocolate chips
  4. For each cookie drop 2 generous tablespoons of dough onto the cookie sheet, leaving about 2 inches of space between each cookie. Bake for 10-12 minutes until cookies are firm and risen (if they don’t become firm…it’s up to you, you can have them in longer), then transfer to wire racks to complete cooling.

     

    Back to Day 5

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