Tuesday, May 11, 2010

Chocolate Bundt Cake (Veganomicon Cookbook)

Veganomicon cookbook (Isa Chandra & Terry Hope Romero)

I made this for Mother's day. My parents requested Enchiladas which I made with refried beans and seasoned Tempeh - it's their favorite. Only had a picture of the dessert. Isn't that the most important part of the meal anyway? A little soy ice cream on the side never hurts!

Lower-Fat Deep Chocolate Bundt Cake: Veganomicon CB (Isa Chandra & Terry Romero)

1 3/4 cups fresh brewed coffee
2/3 cup unsweetened Dutch-processed cocoa powder
1 1/2 cups granulated sugar (I used less and it was still sweet)
1/3 cup canola oil
1/3 cup applesauce
1/4 cup cornstarch
2 t. vanilla extract
1 t. almond extract
2 cups whole wheat pastry flour or all-purpose white flour
1 t. baking soda
1 1/2 t. baking powder
1/2 t. salt
2 t. confectioners' sugar

Preheat oven to 325 degrees. Lightly grease an 8 or 10 inch Bundt pan.
Bring the coffee to a simmer in a saucepan over medium heat. Once it is simmering, turn down the heat and whisk in the cocoa powder until it has dissolved. Remove from the heat and set aside to bring to room temp.

In a mixing bowl, whisk together the sugar, canola oil, applesauce, and cornstarch until sugar and cornstarch are dissolved, about 2 min. Mix in the extracts. Once the chocolate has ooled a bit, mix that in as well.

Stir in the flour, baking powder, baking soda and salt. beat until relatively smooth, about 1 minute with a hand mixer or 2 min. with a whisk.
Pour the batter into the prepared Bundt pan and bake for about 45 min, until a toothpick or butter knife inserted through it's center comes out clean. If your pan is on the smaller side, it could take up to 55 min.
Remove from oven and let cool for approx. 20 min, then invert onto a serving plate to cool completely. Once cool, sift confectioners' sugar over the top.

Chef Patrick's Ginger Fried Rice w/Coconut Curry Tempeh Strips

Ginger Fried Rice w/Coconut Curry Tempeh Strips

This is from Mark Bittman's excellent facebook video series. http://www.facebook.com/video/video.php?v=287040429200

It's important to under-cook the garlic/ginger garnish. Simply browning the garlic makes it very bitter.

Also, I use olive oil and a lot less than 1/2 cup... maybe 3T for the garlic/ginger and 3T for frying the leeks and rice.


Tuesday, May 4, 2010

Big Bowl Chili

Big Bowl Chili - Carb Conscious Vegetarian ( Robin Robertson)

This recipe is from "Carb-Conscious Vegetarian". It doesn't have any meat substitutes, just veggies. Lots of mushrooms, yellow or red pepper and onion. A bit of Red lentils make it nice and creamy. Tastes better than the picture looks!

Bountiful "Big Bowl" Chili"

1 T. olive oil
1/2 c. chopped onion
1 bell pepper chopped (any color)
1 clove garlic, finely chopped
1 small hot chile pepper, seeded and finely chopped
2 cups chopped white mushrooms
2-3 T. chili powder
1 T. tomato paste
3/4 cup hot or mild tomato salsa
1/2 cup dried red lentils
1 1/2 cups cooked kidney beans
2 cups water
1/2 t. salt
1/4 t. ground pepper

Heat the oil in a large pot over medium heat. Add the onion and bell pepper, cover and cook until softened, stirring occasionally, about 5 min. Add the garlic, chile pepper, and mushrooms, cook until the mushrooms release their liquid, about 3 minutes. Stir in the chili powder, tomato paste, salsa, lentils, kidney beans, water, salt and pepper. Simmer, partially covered, stirring occasionally,

Butternut Squash Soup

I only used two ingredients but the flavor is pretty robust. I roasted Butternut Squash with olive oil, salt & pepper. The only other ingredient is a leek which I sauteed with oil and soy butter then combined the two.