I had this for dessert last night at four in the morning after falling asleep around eleven, and it was definitely worth waking back up for. Bonus: It’s extremely easy and quick to make and will only dirty one saucepan and your food processor (plus a few measuring cups/spoons, a spatula and a spoon).
GF, WF. Recipe from The Joy of Vegan Baking.
- 1 cup nondairy semisweet chocolate chips
- 12 oz. soft or firm silken tofu (the vacuum-packed kind)
- 1/2 cup nondairy milk
- 1/2 tsp. vanilla extract
- Melt the chocolate chips in a make-shift double boiler — put the chips in a small pot inside a bigger pot filled with a few inches of water. Boil the water and stir the chips with a spatula until melted. (You can also melt them in a bowl in the microwave, if you prefer.) Transfer the chips to the bowl of a food processor using a spatula to make sure you get it all. Add tofu, milk and vanilla extract and process until completely smooth, using the spatula to scrape down the sides of the bowl from time to time.
- Transfer mixture to a glass bowl with a lid (or individual serving bowls) and chill in the fridge for at least one hour. Serve cold with raspberry sauce (recipe below).
Yield: 6 servings
- 2 cups frozen raspberries
- 1/4 cup sugar
- 1 tbsp. water (more, if needed)
Combine all ingredients in a small saucepan over medium heat. Stir constantly, breaking up the berries, for up to ten minutes until a fairly uniform sauce forms. Remove from heat and store in the refrigerator.
Yield: About 2 cups
By the way, I made a delicious pizza last night with homemade crust and sauce! The sauce was surprisingly really good, nice and crispy (I say surprisingly because my homemade pizza crusts up to this point have been pretty soggy and unsatisfying). The recipe is from How to Cook Everything Vegetarian (which my friend Ryan refers to as “The Green Bible”). I will post about the pizza (including the recipe and the specific steps I took) soon!
This granola is the perfect decadent (yet quick) breakfast for a weekend morning.
- 1 cup rolled oats
- 1/4 cup + 1 tbsp. spelt flour
- 1/2 cup chopped walnuts
- 1 tbsp. sesame seeds
- 1/4 tsp. salt
- 1/4 tsp. cinnamon
- 2 tbsp. canola oil
- 1 tbsp. molasses
- 1/4 cup maple syrup
- 1/2 tsp. vanilla extract
- 1/4 cup chocolate chips
- Preheat oven to 350 and grease a rectangular baking sheet.
- Combine dry ingredients (except for chocolate chips) in a medium-size bowl. Add liquid ingredients, and stir well. Transfer to greased baking sheet, and bake for 10 minutes. Remove from oven, stir well and bake for 10 more minutes.
- After removing from oven, while granola is still warm, stir in chocolate chips. Let cool completely, and store in a glass jar with a lid. Enjoy with your favorite nondairy milk.
Yield: 3 cups
I don’t have a picture of the granola (because it disappeared a few hours later!), but here’s a pic of my new (and third) puppy, Svetlana, with Hank (left) and Pavel (right) in the background.
Passover’s coming up, which means latkes! Switch things up a bit and make these millet pancakes. They will remind you of the good old-fashioned potato latkes your mom used to make but baked instead of fried and with my new friend, millet. They are super easy to make, too. (I’ve been promising that so much latey, have you stopped believing me?)
Millet Latkes — adapted from Clean Food
- 1 cup dry millet, rinsed and drained
- 2 1/4 cups water
- 1/2 cup shredded carrots (I processed them in my food processor but with a regular blade not the shredder blade — worked out fine)
- 1 yellow onion, finely chopped
- 1 tablespoon olive oil
- 1/4 cup oat flour (any flour will do here)
- 1 teaspoon salt
- freshly ground black pepper, to taste
- Prepare millet by combining with water in a medium pot. Bring to a boil, cover and reduce heat. Let simmer on low for about 25 minutes, until liquid is absorbed.
- Meanwhile, saute onion and carrot in olive oil over medium heat for 8 minutes, until soft. Remove from heat.
- Add cooked millet to onion mixture and stir to combine. Add salt and pepper, to taste, and then add flour, a little at a time, until mixture comes together. Let cool a bit.
- Preheat oven to 350 and lightly grease two baking sheets. Use an ice cream scoop to scoop mixture onto baking sheets and flatten with your hands to make pancakes. Bake for 10 minutes, carefully flip using a spatula, and bake for 10 minutes more. Enjoy warm with applesauce or maple syrup.
Yield: About 10 latkes
You’ve probably noticed by now that I make pancakes a lot. This recipe from The Joy of Vegan Baking is one of my favorites.
Chocolate Chip Pancakes
- 1/2 cup all-purpose flour
- 1/2 cup whole-wheat pastry flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup nondairy milk
- 2 tablespoons canola oil, plus more for greasing the skillet
- 3 tablespoons maple syrup
- 1/3 cup chocolate chips
- Combine dry ingredients in a large bowl. In a separate bowl, combine wet ingredients. Add wet to dry, and mix until just combined. Fold in chocolate chips.
- Preheat skillet over medium heat for 10 minutes. Lightly grease with oil and reduce heat to medium-low. Spoon batter onto skillet and cook for 4 minutes or until bubbles form. Turn and cook for another minute or so. Place on a cooling rack and cover with foil to keep warm. Serve with maple syrup.
Yield: 6-8 pancakes
This is a refreshing sugar-free (though you wouldn’t know it) dessert, just in time for the spring farmers markets to open.
Strawberry Compote with Cashew Cream
- 1 cup water
- 1 1/4 cup raw cashew pieces
- Juice from 1 lemon
- 1 tablespoon maple syrup
Blend all ingredients in a blender or food processor until completely smooth. Chill in the fridge for 1 hour.
- 4 cups strawberries, washed, tops cut off and halved
- 1 cup apple juice or cider
- 3 tablespoons arrowroot powder or cornstarch
Combine all ingredients in medium saucepan until arrowroot is dissolved. Heat over medium-high heat until strawberries start to fall apart, stirring frequently. Remove from heat and let cool a bit before eating. Layer compote and cashew cream in a bowl or cup.
Yield: 4 servings
I’m currently unemployed (and trying my best to change that), which, for me, means enjoying home-cooked meals in order to save money and because I have extra time on my hands to prepare a well-rounded meal. I posted the photo above on Facebook a few hours ago and a friend from college who is currently living in Japan pointed out to me that it is “like a mash between southern and Japanese food.” That wasn’t planned (I actually had planned on making BBQ tofu when my sickeningly cute foster puppy who is impossible to get mad at knocked over the glass baking dish with the marinade, shattering it all over the kitchen floor), but I was pleased with the results. Here’s the recipe for the Cashew-Ginger Tofu, the marinade for which I adapted from a recipe for dipping sauce in Clean Food.
- 1 lb. firm tofu, pressed
- 1 tablespoon olive oil, plus 2 tablespoons for frying
- 2 garlic cloves
- 1 thumb-sized piece of ginger, peeled
- 3 tablespoons tamari
- 1/3 cup coconut milk
- 1 cup finely ground cashews
- 1 tablespoon toasted sesame oil
- Preheat oven to 375.
- Slice tofu into 1-inch wide rectangles. Heat 2 tablespoons of oil in a skillet over medium heat. Fry tofu for 7-10 minutes on each side. Remove from heat.
- Add remaining ingredients into a medium bowl. Using a handheld blender, blend until smooth. Transfer tofu to a square baking/casserole dish (with a lid, preferably) and pour marinade over tofu. Place lid on dish or tightly cover with foil. Bake for 30 minutes. Keep warm until ready to serve.
Yield: 2 servings
If you didn’t already get this from the title, this is a really decadent dessert. Pudding is one of those things that most people can agree is awesome. Kind of like puppies. I don’t trust anyone who doesn’t like puppies, and I certainly don’t trust anyone who doesn’t like pudding. Especially this pudding with a subtle rosemary infusion. I can’t think of anything more fitting for this dewy spring evening.
Rosemary-Chocolate Pudding with Chocolate-Covered Espresso Beans — adapted from Grub: Ideas for an Urban Organic Kitchen
The possibilities are endless for this recipe. Replace the rosemary with a different herb like lavender or espresso beans, vanilla beans, citrus zest…the world is your flavored pudding.
Bonus: It’s sweetened with maple syrup (no sugar), so you won’t get (so much of) a sugar high and then a sugar crash immediately after. I’m sensitive to sugar, and I could definitely handle the level of sweetness, even for breakfast (although that’s probably not the best idea).
- 1 can coconut milk (you will only end up using 3 tablespoons; save the rest in an airtight container in the fridge for another recipe; use within a few days.)*
- Leaves from 3 rosemary branches, branches discarded
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder
- 1/8 teaspoon salt
- 1 box Mori Nu firm silken tofu
- Handful of chocolate-covered espresso beans (to sprinkle over individual servings), optional
*Tip: Use leftover coconut milk to make mashed yams/sweet potatoes with maple syrup, olive oil and salt. Delish!
- Bring 1 can of coconut milk and rosemary leaves to a boil in a saucepan over high heat, reduce heat to medium and simmer for 10 minutes, stirring often. Remove from heat and strain into a bowl.
- In same saucepan, combine 3 tablespoons of rosemary-infused coconut milk, maple syrup, vanilla, cocoa powder and salt. Bring to a boil over high heat, then reduce heat to low and simmer for 1 minute, stirring constantly. Remove from heat.
- Add tofu to mixture and, using a hand blender, blend until smooth. Transfer to a bowl with an airtight lid and refrigerate for 2 hours or overnight. Serve chilled and, if using, sprinkle a few chocolate-covered espresso beans on each serving.
Yield: 4 servings