Cauliflower Tofu Korma

~ lisaandfrancescook ~ Leave a comment

Rich and loaded with umami, this Cauliflower Tofu Korma is a winner. The seasonings are just right to produce a flavorful dish that is as good as any in a restaurant. And the aromas coming out of your kitchen will make people run, not walk, to the table. I came across the recipe on my favorite vegan blog – PickUp Limes.

Of course, I made a few tweaks. The full-fat coconut milk lends the richness, which makes the Cauliflower Tofu Korma so incredibly satisfying. The dish comes together quickly and with only a little bit of fussing. I prefer to cut up my own cauliflower, but you could use store bought cut up cauliflower for an even faster result. And while I mostly followed the recipe, I think that next time I will use a mix of cauliflower and broccoli which will add color, texture and even additional flavor.

So what is Korma and how does it differ from curry or sabzi?

A curry does not need ingredients like yogurt, coconut milk, nuts, seeds and fragrant whole spices. But a korma needs all of these ingredients. Korma is a specific, mild, and creamy type of Indian curry. “Curry” is a broad term for diverse, spiced South Asian sauces. Kormas use yogurt, cream, coconut milk, nuts, and mild spices to create a thick, velvety gravy.

“Sabzi” (or sabji) refers to an Indian stew made of cooked vegetables. A sabzi is often seasoned with spices and served either dry or in a light gravy. It is a fundamental part of Indian cuisine, particularly in North India and Gujarat. Sabzi is commonly served with roti, paratha, or rice. 

If you are not into a lot of heat in your food or are planning a meal with a diverse group, you can’t go wrong with a rich korma that is generally milder than a curry.

I served my korma over basmati rice, accompanied by a quick spinach raita, chutney and flat bread. It was a big hit with my husband and we are looking forward to left-overs.

RECIPE

Yield: 4 to 6 servings, depending on sides

INGREDIENTS

1 pound of Extra Firm Tofu, cut into 1-inch chunks

1 Tablespoon cornstarch

Freshly cracked black pepper (Just a few cracks or about 1/8 teaspoon)

1 medium to large cauliflower cut into florets (The leaves can be used if they are nice.)

1/4 cup of a neutral vegetable oil (I like Avocado oil.)

10 whole cloves

10 green cardamom pods, lightly smashed

2 cinnamon sticks

2 bay leaves

Generous 1/2 cup of raw cashews

10 medium to large garlic cloves (It’s about a standard bulb of garlic.)

2 small or one large yellow onion, peeled and roughly chopped

4.5 Tablespoons of water

Rounded Tablespoon of garam masala

1.5-inch knob of fresh ginger, peeled and sliced

Rounded teaspoon of ground coriander

Rounded teaspoon of ground turmeric

2 teaspoons of kosher salt

1/2 teaspoon of Kashmiri chili powder (If you are using another chili powder, like cayenne, I would only use a 1/4 teaspoon.)

Rounded Tablespoon of granulated sugar

25 ounces OR 3 cups of full-fat coconut milk

Chopped cilantro for garnish

DIRECTIONS

Steam the cauliflower for 8 minutes in a pot large enough to comfortably hold the florets. To steam the cauliflower, just use enough water to cover the bottom of the pot by an inch or 2. It should NOT cover the cauliflower.

Once steamed, drain the cauliflower and lay the florets out on a tea towel or paper towels. Gently pat to remove any excess water. Set aside.

While the cauliflower is steaming, add the cashews, garlic, ginger, onion and water to a blender or food processor Blend until you have a smooth paste. Set this aside.

In a large, deep, non-stick skillet with a lid, heat the oil over medium heat. When the oil is shimmering add the cloves, cardamom, cinnamon sticks and bay leaves. Be careful when doing this as the spices can pop right out of the pan! Stir and toast for 1 minute.

Carefully toss the tofu pieces with the cornstarch and some freshly cracked black pepper. Add this to the pan with the spices. Using a soft spatula, gently coat the pieces with the oil. Brown the flat sides of the tofu. Don’t stir it or the tofu won’t brown and might crumble. This takes a few minutes and honestly.

Once the tofu is golden, discard the whole spices using tongs. Then add the dried ground spices and cook for a few seconds more, stirring it through.

Now add in the cashew paste and cook for 3 minutes. I didn’t need to but you can add some splashes of water if you need to deglaze the pan.

Next comes the coconut milk. Add it and stir everything gently but thoroughly. It may seem like a lot of liquid at first, but the sauce will thicken especially if you make this ahead and reheat it.

It’s now to to plate this delicious meal and enjoy!

Vegan Pulled Chickn’ Sandwich with Homemade Coleslaw

~ lisaandfrancescook ~ Leave a comment

This delicious Vegan Pulled Chickn’ sandwich with Homemade Coleslaw will satisfy even meat eaters. And with a few shortcuts, it comes together even on a weeknight. The star ingredient is soy curls. While it’s true that you can buy plant-based ready-to-use meat and chicken substitutes (and I do) I love that soy curls from Butler have only one ingredient – soy beans.

I only started using these over the past year and have become a big fan. Soy Curls are shelf-stable, so you can always have a ready source of protein on hand other than beans. They can easily be purchased online. I haven’t seen them in any of the grocery stores that I frequent, but they may be available in certain locations. I have used them in a stir-fry and in this sandwich with wonderful results. They have a meaty consistency and much like tofu, will absorb any flavors that it is paired with.

The coleslaw can be made ahead and will last in the fridge for several days. It makes a great side with any sandwich or grilled meats if that is your jam.

Vegan Pulled Chickn’ with Homemade coleslaw originated on the Rainbow Plant Life site. You can, of course, use bought coleslaw, but with a few cheats this comes together quickly and you are in control of the seasoning. While I didn’t add this to the coleslaw this time, I could see how adding some crushed pineapple to the coleslaw would nicely compliment the sandwich. The recipe will be at the end of this post.

The original recipe called for this to be served on hamburger buns. While that works, as do Kaiser rolls, I prefer the heartiness of a ciabatta roll. And while you can certainly make your own BBQ sauce, there are so many great options available that I don’t see the point. By using a bought sauce, it also speeds up how very quickly this all comes together. But you do you.

Sides for this delicious Vegan Pulled Chickn’ sandwich are only limited by your imagination, time and preferences. This sandwich would be a terrific choice while watching a game on TV and maybe with your favorite beer. And if you have a favorite gluten free bun or roll option, the rest of the dish is GF. Give it a try.

RECIPE

Yield: 4 sandwiches

INGREDIENTS

2/3 cup of your favorite BBQ Sauce

2 cups of hot water

2 teaspoons Better than Bouillon “no chicken” or vegetarian base (Bouillon cubes or powder would also work)

4 ounces of soy curls

1 Tablespoon of soy sauce, tamari or coconut amino acids

2 Tablespoons of cornstarch

Freshly cracked black pepper

2 Tablespoon of avocado or other neutral vegetable oil

Directions

Add the bouillon base to the hot water and whisk until dissolved. This can be done on the stovetop or in the microwave if you don’t have instant hot water available.

Add the soy curls to the hot water bouillon mixture and push the soy curls down to submerge them. Soak for 10 minutes.

Then drain the soy curls in a colander and allow to cool for a few minutes. Once the soy curls are cool enough to touch with your bare hand, squeeze out the coy curls. You should have squeezed out about 1/3 cup of liquid which you discard. The more liquid you get out, the better.

The coleslaw can be prepared while the soy curls soak if you did not make it ahead.

If you have thicker soy curls, slice them in half lengthwise. Then place the soy curls in a bowl and toss with the tamari to coat. Then add the cornstarch and black pepper and toss again to coat all of the soy curls.

Heat the oil on medium heat in a large non-stick or cast iron skillet until shimmering. Add the soy curls to the hot oil and stir through to coat the soy curls. Cook the soy curls for 10 to 12 minutes, only stirring about every 90 seconds or so until browned.

While the soy curls brown, toast your bun or roll. You can use a little plant-based “butter” or a few drops of EVOO to help the process along.

When you are ready to serve, toss the soy curls with the BBQ Sauce and heat through for about 30 seconds. Pile your Vegan Pulled Chickn’ onto your bun or roll and top with some of the coleslaw or any other favorite toppings. Now grab ir with two hands and dig in!

COLESLAW RECIPE

INGREDIENTS

About 3 cups of shredded cabbage – green or red (If you use pre-shredded cabbage or shredded coleslaw mix, this comes together VERY quickly.)

About 1 cup of shredded carrot (Again, using pre-shredded carrot or coleslaw mix will speed things up.)

1/2 to 1 jalapeno or serrano pepper thinly sliced (Optional but recommended)

1 handful of chopped cilantro or flat-leaf parsley

1/4 cup of your favorite mayonnaise, vegan or otherwise

2 teaspoons of Dijon, Coleman’s or Spicy Brown Mustard

1 Tablespoon apple cider vinegar

Juice of half of a large lemon or an entire small lemon

1/2 teaspoon onion powder

1 teaspoon whole celery seeds (The first time I made this, I didn’t have any so added some thinly slice celery with their leaves. It worked out just fine.)

1.5 teaspoons (1/2 Tablespoon) maple syrup or granulated sugar

Kosher salt and freshly cracked black pepper to taste

DIRECTIONS

If you are not using pre-shredded vegetables, thinly slice the cabbage and grate the carrot using the large holes of a box grater.

In a large bowl, mix together all of the remaining ingredients. Add the shredded vegetables and sliced jalapeno, if using. Adjust the seasonings to your taste. Give everything a good toss and that’s it. Now enjoy!

Ratatouille Niçoise

~ lisaandfrancescook ~ Leave a comment

Ratatouille Niçoise is one of my all-time favorite foods. Whether you are vegan, vegetarian or an omnivore, having Ratatouille Niçoise in your fridge is like having money in the bank. This gorgeous dish can be eaten, hot, cold or room temperature. It’s delicious straight out of the oven, but gets even better over time as the flavors meld and the vegetables get deep into conversation with one another.

The ingredients for Ratatouille Niçoise are easy to find in just about any grocery store. And while I will give what I believe is the perfect balance, you can add more or less of certain vegetables to suit your taste. Because you are making this yourself, it can be mild and flavorful or spicy or somewhere in between.

While I love fresh herbs and vegetables, there are certain dishes where I believe it is better to use dried herbs and canned tomatoes – and this is one of them. But please use only really good canned tomatoes. Whole San Marzano are the best and children love to get their hands in there to crush them up.

Ratatouille Niçoise is fabulous as is on pasta or over rice or a grain of your choosing. You could also add a good jarred albacore tuna for a puttanesca. If you chop the vegetables more finely, I have also served them as a terrific appetizer in puff pastry cups. Traditionally, you would use olives with their pits, but it is so much easier for everyone if you use pitted olives. Almost any black or green cured olive would be wonderful. Two of my favorites for this dish are a kalamata olive and a castelvetrano. Not surprisingly, given the name of the dish, a black Niçoise olive would also be wonderful or an oil or salt cured olive.

If you are trying to introduce more veggies into your and your family’s diet, Ratatouille is a great place to start. The finished dish is so colorful and pleasing to the eye and the aroma while it is baking will drive everyone to the kitchen asking what is that heavenly scent.

Refrigerated, Ratatouille will last easily for a week to 10 days. If can be rewarmed gently if you prefer it hot. Ratatouille makes a wonderful side to any roasted or baked meat, poultry or fish, but it can also be a star in its own right over pasta. Top it with a fried or poached egg and you have a quick midweek meal. Try it with some cheese grated over the top or with chunks of feta for a lovely salad.

There is no right or wrong time of year for this dish. It’s perfect summer fare eaten at room temperature or cold and it is equally perfect in the winter eaten hot.

Do use a heavy bottomed deep, wide pan, preferably cast iron or enameled cast iron. And while I like to bake this in the oven for 30 minutes, it can be made completely on the stovetop. Give this dish a try – you won’t be disappointed.

RECIPE

Servings: It all depends how you choose to serve it. This should make 8 to 10 servings, unless you are using it as an appetizer. Then it would make considerably more.

INGREDIENTS

1/2 cup of good extra virgin olive oil

1 large onion, peeled and coarsely chopped

5 to 6 fat cloves of garlic, peeled and finely chopped

1 eggplant (about 1 pound), trimmed and cubed (I leave the skin on)

3 zucchini, any color, trimmed and cubed

3 large or 4 smaller bell peppers, any color. I like to use a variety. Remove the seeds and cut into a large dice

1 serrano pepper (or other chili of your choice), seeded and finely chopped (Wear gloves and don’t touch your eyes!) You could use dried hot red pepper flakes, if you prefer.

2 bay leaves, coarsely broken

1 to 1.5 teaspoons of kosher salt

Freshly cracked black pepper to taste

1.5 teaspoons dried thyme, rubbed in your hands to bring out the oils

1 28 ounce can of whole peeled plum tomatoes, preferably San Marzano

24 black cured olives

25 green cured olives

1 bunch chopped flat-leaf parsley

DIRECTIONS

Preheat the oven to 350 degrees F,

Heat the EVOO on medium heat in a large, deep heavy casserole or Dutch oven. Add the onions, garlic and 1 teaspoon of kosher salt. Stir through and cook for about 3 minutes or until the onions have begun to soften. Then add the eggplant and stir through. Cook for an additional 5 minutes.

Now add the peppers and stir through. Continue cooking for one minute.

Zucchini goes in next. Stir it through and cook for one minute. Add remaining salt, the dried herbs and the black pepper. Mix and cook for 5 minutes.

The tomatoes and olives are now added. Then add the parsley. Bring the ratatouille to a boil and then cover the casserole tightly. Reduce the heat to a simmer and cook covered for 10 minutes.

After 10 minutes, uncover the ratatouille and place on the middle rack in the oven. Bake for 30 minutes. Now enjoy!

Bean and Potato Stew in the Style of Andalusia

~ lisaandfrancescook ~ Leave a comment

We have had continuous snow and temperatures in the negative territory for several days now. So it’s the perfect day to be inside with the fireplace going and something wonderful on the stove or in the oven. I had planned on making my Beans Greens and Pasta for dinner, using vegan sausage. But then I happened to see an episode on the Spain on a Fork vlog where he made an Andalusian bean and potato stew. Making a culinary pivot and knowing that my pantry and fridge had everything I needed, I made my Bean and Potato Stew in the Style of Andalusia.

My version of Bean and Potato Stew has a few differences from the version I watched. The original used green bell pepper, which I’m not a huge fan of. I also wanted something more nutritious, so I used Lacinato Kale instead. Chard, spinach or even mustard or collard greens would all give a somewhat different but delicious end dish. And even when everything else in the dish is vegan, I like to add a Parmesan rind to my pots of beans. I’m also a huge fan of leeks so used that instead of an onion. Either will work but there is just something about leeks sauteed in a buttery olive oil that lifts up any otherwise humble dish.

The final stew was delicious, providing just the comfort a cold, snowy winter day calls for. The beans are creamy and earthy with just the right amount of kick to chase away the winter chill. This satisfying vegan/vegetarian stew is just what we need right now.

While you certainly could use jarred or canned beans here, I generally like to cook my own. They truly are so much better and very budget friendly. Royal Corona Beans are one of my favorites. These large runner beans get meaty and creamy when pre-soaked and cooked slowly. I have never seen them available already cooked, but you could substitute a butter bean or cannellini if you don’t want to cook your own. Gigantes Beans would also be great and are very similar to Royal Corona.

I happened to have two Russet Potatoes that would not last much longer, so I used those. Normally, I would have opted for a golden potato, but they all work. The Russet potato will break down more in the cooking, thickening the sauce but with fewer distinct pieces. use what you have and it will all be rustic and delicious.

The dish was started on my stovetop, but I then transferred it to the oven for a nice slow cooking. However, this could also be made entirely on a stovetop or even in a slow cooker. My version is not a quick weeknight dinner, but the actual hands-on time is pretty minimal. Then just leave the beans to do their thing while you go on with the rest of your day. By dinnertime, the house will smell AMAZING and you will be able to sit down to a mellow, comforting stew. Before serving, taste the stew and adjust the seasonings to your personal taste. If you want it a bit smokier, add another 1/2 teaspoon of smoked paprika. If you want it spicier, add more red pepper flakes or serve it with a drizzle of your favorite hot sauce. More cumin would add more of that woodsy depth of flavor.

I only added a good drizzle of olive oil for perfection. After that first bite, a small sigh just might escape you because it is that good!

The Bean and Potato Stew in the Style of Andalusia needs nothing more than a good crusty bread, a glass of red wine, and if you aren’t feeling too lazy, a simple salad.

RECIPE

Yield: About 6 servings

INGREDIENTS

1/4 cup of a good quality buttery olive oil (I use Sciabica from California)

About 6 cups of cooked large white beans (2 cups dried) (I used Royal Corona, but Butter beans, cannellini or Gigantes beans would all work.) If using dried beans, soak the beans overnight with 1/2 teaspoon baking soda and water to cover. Then rinse and drain the beans when you are ready to start cooking. If using jarred beans, use organic. No need to drain or rinse the beans. The starchy cooking liquid will help to thicken the pot liquor.

5 to 6 large cloves of garlic, peeled and left whole

2 largeish potatoes, peeled and cut into 1-inch dice (I used Russet which will break down more than a golden or red potato, thickening the sauce more. If you want more distinct pieces of potato, use either golden or red potato. There is no right or wrong her. It’s personal preference and what you have on hand.)

1 large leek, both white and light green parts, cleaned and thinly sliced

1 large tomato, cut in half

2 thick slices of a baguette style bread or roll

1 nice chunk Parmesan rind (Skip if keeping the dish vegan)

6.5 to 7 cups (1.5 liters) of broth (If I don’t make my own vegetable broth, I like the Better than Bouillon Non-Chicken or Vegetable concentrate.) You could also use chicken broth of you prefer or even plain water. If you are using cooked beans to begin with, just use enough water to cover everything. For the dried beans 6.5 to 7 cups of water is just right.

2.5 teaspoons kosher salt

Rounded 2 teaspoons ground cumin

Rounded 1/2 teaspoon smoked paprika

3/4 teaspoon red pepper flakes (You can add more or less depending on your tolerance for spicy food.)

1 bunch Lacinato kale or Chard, with thick stems removed and torn or chopped into pieces that will fit on a spoon

DIRECTIONS

If cooking in the oven, preheat it to 325 degrees F using the middle rack. Then add the olive oil to a heavy oven-safe Dutch oven or casserole and heat it on a medium low heat.

Add the bread slices, garlic cloves and tomato halves, cut-side down. Cook on a low heat for 6 to 7 minutes. Then turn over the bread and garlic and cook for an additional 3 minutes. Watch it so nothing burns, but gets nicely browned.

Remove the bread, tomato halves and garlic to a min-prep, blender or a bowl using an immersion blender. Blend until pureed. Set this aside.

In the same Dutch oven, add the leek slices and potatoes. Using a wooden utensil, gently scrape up the brown bits from the bread, tomato and garlic mixture. DON”T throw it away! Mix it through. Add 1/2 teaspoon salt and sauté the mixture until the leek and potatoes start to soften and just begin to brown.

Now add the beans, Parmesan rind, if using, broth, cumin, smoked paprika and 2 teaspoons of salt. Stir through and add the tomato, garlic, bread puree. Stir this through.

Bring the mixture to a boil. Cover the pot and place in the oven. Allow to cook low and slow for 3 hours. If using pre-cooked beans, cut the cooking time in half. Then add the kale or chard and mix that through. Cook for 30 minutes more. If you want the stew to be a little less soupy, cook the stew uncovered for the last 20 minutes. If it is starting to get dry, add a little more water or broth.

To serve, ladle the stew into bowls and drizzle some good olive oil on top. I like my bread toasted and served on the side but you could also place a slice of toasted bread on the bottom of the bowl before ladling the stew on top. Now enjoy!

Turkish Sour Lentil Soup (Ekşili Malhuta Çorba)

~ lisaandfrancescook ~ Leave a comment

Turkish Sour Lentil Soup comes from Southeastern Anatolia and is eaten in the autumn and winter there. Tradition claims that when people make this warming soup and distribute it to the poor, snow will follow. Apparently, something to be desired. Now it’s probably just a coincidence, but it hadn’t snowed in over a month; I made this soup and the next day we had a snow storm!

As I have gotten older and the world has become a more dangerous place, especially for Jews, I have turned into more of an armchair traveler. I have always been interested in food as being a big part of defining a culture. With a large collection of cookbooks, I read them the way other people read novels. The books that tell stories along with the recipes are especially treasured. After looking through my shelves, I realized that I was missing any Turkish cookbooks. So after a bit of online research, I decided to purchase The Turkish Cookbook by Musa Dağdeviren.

While I have nothing against the Turkish people and have always found them to be warm and hospitable, I do have a serious problem with President Erdogan and feel that he is a dangerous Islamist and destabilizing factor in the Middle East. So my trip to Turkey will just have to wait. However, that doesn’t mean that I can’t enjoy their wonderful and varied cuisine. I especially enjoy watching Refika’s Kitchen and The Turkish Traveler on YouTube as part of my armchair travels.

My husband and I eat A LOT of soup all year, but especially in the colder months, and we love lentils for their taste, affordability, variety and nutrition. So in paging through The Turkish Cookbook, I came across this recipe for Sour Lentil Soup and thought it would be something good to try. My well-stocked pantry and fridge was missing only one item. I didn’t have any spinach on hand and didn’t want to go to the grocery store. However, I had some beautiful lacinato kale (also called Dino Kale) and used that in its place. I imagine that chard would also be a good substitute and both have more umph than spinach IMHO.

The other change is that the recipe calls for a flavored oil to be added on top just before serving. When I saw that it used 1 teaspoon of red pepper flakes, I knew that would be too much for us. So I used Aleppo Pepper, which is fruitier and has a milder heat. The addition of flavored oils as a finishing touch (Tadka) can also be seen in South Asian cuisines. It’s what takes otherwise simple dishes to the next level.

Below I will give the recipe and I found it in the cookbook along with the changes I made after tasting it. I liked the lemony, mintiness of the soup, but it definitely needed a bit more oomph that I wanted to come from the soup rather than simply the heat provided by the flavored oil. Now this seems to be a “poor man’s” soup which could account for some of the flavors that I thought were missing. And while my personal preference is for a soup that is a bit more dense, the soup, bread and salad ended up being quite satisfying once I had made a few of the seasoning changes.

The Sour Lentil Soup won’t rank as my favorite lentil soup, but I enjoyed trying something new from my armchair travels. If you are looking for a soup that is not in your usual rotation and which is not difficult, give this a try. Who knows? Maybe we’ll soon see snow!

I served the Sour Lentil Soup with a Turkish Pide although I don’t know if that or a flat bread would traditionally be served alongside.

YIELD: 4 servings

INGREDIENTS

100g (3.5 oz or 3/4 cup) red lentils, rinsed well and drained

120g of onion (4 oz. or 1 medium), peeled and finely diced

6 garlic cloves, peeled and minced

50g coarse bulghur wheat (2 oz. or 1/4 cup)

100g eggplant (3.5 oz or 3/8 cup), peeled and finely diced

10 cups of water (Using either a 5 cups of a vegetable or chicken stock plus 5 cups of water would give much more flavor. Since I had made the soup according to the directions, I could only add a Tablespoon of a good bouillon concentrate.)

1.5 teaspoons dried mint (I think 2 teaspoons would be better.)

1/4 teaspoon ground cumin (I think 1.5 teaspoons would be better.)

1 teaspoon kosher salt (I needed to add a total of 2 teaspoons)

1/4 teaspoon cracked black pepper

150g fresh spinach (5 oz), finely chopped (I used 1 bunch of lacinato kale and I imagine that you could also use chard)

2 Tablespoons fresh lemon juice (about 1/2 juicy lemon)

For the flavored oil

3 Tablespoons olive oil

1 teaspoon dried red pepper flakes (I used 1 teaspoon Aleppo Pepper)

1 Tablespoon tomato paste

DIRECTIONS

In a 5-quart pot or larger, heat 1.25 liters (10 cups) of water and the lentils over medium heat. Bring this to a boil and skim off the foam that rises to the top. Cover and reduce the heat and simmer for 30 minutes.

Then add the onion, bulghur wheat and garlic to the pot and stir through. Then add the eggplant along with the dried mint, cumin, salt and black pepper, stir through and simmer for another 20 minutes. This can all be done ahead.

When you are ready to eat, heat the soup to a boil and then turn the heat down to a simmer. Add the spinach or other green used. Add the lemon juice and cook for an additional 5 minutes.

For the flavored oil

Heat the oil in a small pan over medium heat. Add the dried pepper flakes (in the amount that you feel comfortable with up to 1 teaspoon) and tomato paste and cook stirring for 2 minutes.

Add the flavored oil to the pot of soup, stir through and cook for 1 minute or serve it as I did with a little on each bowl of soup. Now enjoy!

Vegan Dark Chocolate Mousse

~ lisaandfrancescook ~ 2 Comments

This simple-to-make, absolutely fabulous dessert is a must for vegans and non-vegans alike. I came across this at the Minimalist Baker site one year when I was looking for some new Passover recipes (and this can easily be made kosher for Passover). Vegan Dark Chocolate Mousse is rich tasting with a beautiful silky texture and that bittersweet chocolate finish. Once you make it, you will wonder why you never had it before. There is no going back.

However, like all things with few ingredients, the ones you use need to be topnotch. I like Valrhona Cocoa and Scharffen Berger Baking Chocolate 70% Cacao. This gives a sophisticated finish to the Vegan Dark Chocolate Mousse. Sweet chocolate pudding has its place, but this isn’t it. These are the brands I like but there are some other wonderful brands out there, including some that are kosher for Passover.

I got into making vegan desserts because of my great nephew who was deathly allergic to eggs. We shared many holidays together and I never wanted him to miss out on anything or have to “settle.” While thankfully, he successfully underwent treatment to desensitize him to eggs, I still like to make many desserts that are vegan. If you keep the laws of kashrut and want to serve a great dessert after a meat meal, vegan desserts are just the ticket.

This insanely rich-tasting, dark chocolate mousse can be enjoyed unadorned or you can have fun tarting it up as I did for this past Shabbat dinner. And pregnant women and children can safely enjoy this wonderful dessert since unlike a “true” mousse, it is not made with raw egg!

This recipe is definitely a keeper.

RECIPE

Yield: About 8 servings (A little goes a long way)

INGREDIENTS

1/2 cup plus 1 Tablespoon of unsweetened Dutch process cocoa or cacao powder (I like Valrhona cocoa for this.)

3/4 cup chopped cocoa butter 

3.5 ounces of the best dark chocolate (70%) (Bittersweet)

1 14-ounce can of full-fat coconut milk

1 teaspoon pure vanilla extract

Pinch of Kosher salt

1 teaspoon of Powdered or Confectioner’s sugar

6 pitted medjool dates

DIRECTIONS

In a small saucepan, combine cocoa or cacao powder, cocoa butter, chocolate, salt, and coconut milk. Begin warming over medium-low heat, whisking to combine.

Once the mixture is melted whisk until fully combined. Then remove from heat and add vanilla and confectioner’s sugar to taste (or just add more dates). I found 3/4 teaspoon sugar to be perfect.

Transfer the mixture to a blender. Add dates and blend on high until creamy and smooth. 

Taste and adjust flavor as needed, adding more cacao powder for rich chocolate flavor, dates for sweetness, or salt for saltiness. Frankly, I didn’t add anything. The instructions and amounts as given produced a dark, bittersweet, slightly fudgy deliciousness.

Transfer to a bowl and cover. Refrigerate until cold and thickened – at least 4 hours, preferably overnight.

SERVING SUGGESTIONS

If you want the dessert to be softer and more traditional “mousse-like” take it out of the fridge about an hour before serving. Straight from the fridge will give a somewhat fudgier texture. There is no right or wrong here – both ways are absolutely delicious.

To serve on its own, divide between serving glasses and top with coconut whipped cream, raspberries, and chopped vegan dark chocolate or cacao/cocoa powder (optional).

Store leftovers covered in the refrigerator up to 5 days. 

Edamame Salad

~ lisaandfrancescook ~ Leave a comment

This Asian-inspired salad is a nutritious and delicious side, although it would also make a great light luncheon entree. The colors are so striking that at first you might mistake it for an edible work of art.

Edamame Salad would be a wonderful accompaniment to any grilled meat or fish or as part of a tempeh or tofu bowl. I made the Edamame Salad as part of a Gochujang Tempeh Bowl with black rice, which I found on my favorite vegan website Pick Up Limes. If you have never visited this site or watched it on YouTube, I encourage you to give it a look. Everything I have made from here has been flavorful, healthy, easy to follow and perfectly seasoned.

As a note, I receive zero remuneration for any website or product that I mention. I wish that I did, but products and sites are only mentioned because I have tried them and liked them.

This Edamame Salad comes together quickly and uses ingredients that I would either have in my pantry, freezer or fridge and would use over and over again. And if you are unfamiliar with edamame, it is a green soybean that is harvested before it matures. These nutrient dense legumes have a slightly sweet, nutty flavor and can be found fresh or frozen in the pod or shelled. When looking for shelled edamame you might come across a package of Mukimame. This is Japanese word for the shelled, out-of-pod version of edamame.

If you buy the shelled version, it is ready to eat almost immediately. I simply pour some boiling water over the edamame and allow it to sit for about 5 minutes. Then I rinse them in cold water and drain them.

If you are looking to up your protein and to eat healthier and delicious foods, you cannot go wrong with adding edamame to your diet. I also enjoy them whipped up with ripe avocado to make a delicious sandwich spread.

RECIPE

YIELD: 4 servings as a side

INGREDIENTS

235g or about 1.5 cups of shelled edamame

1.5 Tablespoons rice vinegar

1.5 Tablespoons reduced sodium soy sauce or tamari

1.5 Tablespoons Chinese sesame paste (This was the one thing I didn’t have on hand. It is somewhat different than tahini and can be found easily in Asian grocery stores and online.)

1 Tablespoon light or dark brown sugar

1 teaspoon Asian toasted sesame oil

1 Persian cucumber or about 3/4 of a seedless English cucumber, cut into half-moon slices

1 cup shredded red cabbage (I used bagged shredded cabbage from the produce section)

1 green scallion, trimmed and thinly sliced

Optional Garnish

Toasted sesame seeds

Additional thinly sliced scallion, cut on the bias

My Loaded Apple Protein Muffins

~ lisaandfrancescook ~ Leave a comment

I have been making my own varieties of protein muffins for almost 2 years. I bake them weekly and there are always tweaks until I think I now have the absolute perfect muffin that is delicious, healthy, high in protein, low in added sugars and will keep you going all morning. My loaded Apple Protein Muffins are not difficult to make and they also freeze beautifully. I just pop one in the microwave to get the center nut butter oozy and it’s good to go.

The Loaded Apple Protein Muffin is my personal favorite, but I do occasionally make a Banana, Carrot or Zucchini Protein Muffin just to shake things up a bit. These delicious muffins are a powerhouse of energy that will not give you sugar spikes or let you down an hour after you have eaten them. Start your New Year out right with these Loaded Apple Protein Muffins.

RECIPE

Yield: 12 standard muffins

INGREDIENTS

1.75 cups of superfine almond flour (I like to use 1 cup of natural almond flour, which contains the almond skins and 3/4 cup of blanched almond flour for the best balance. You don’t have to use this mix, but I have found it to give the best results in texture and flavor.)

1/2 teaspoon kosher salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 cup whole dried cranberries

1/4 cup of chopped diced dried or fresh apples (I like the cinnamon apples from Nuts.com, which does add a small amount of additional sugar, but not much. I also love them in my hot cereal.)

4 to 5 large Medjool dates, pitted and coarsely chopped

1/3 cup of chopped nuts (My favorites are black walnuts for a depth of flavor, but any almonds or regular walnuts are fine.)

2 Tablespoons peanut butter powder

1/2 cup of vanilla or plain protein powder (I use a grass fed whey powder.) (If you use plain protein powder, add 1 teaspoon of pure vanilla extract.)

1/4 cup of dark brown sugar

1 cup of your favorite applesauce

2 teaspoons of sweet hawaij or pumpkin pie spice ( A recipe for sweet hawaij can be found at the end of this post. Once you try it, you will never go back to pumpkin pie spice. We use it on so many things.)

3 large eggs

1/4 cup refined coconut oil, melted and slightly cooled

About 4 Tablespoons of your favorite nut butter. (I like chunky peanut butter or almond butter.)

DIRECTIONS

Preheat your oven to 400 degrees F. Line a standard muffin tin with parchment muffin cups. You could just spray a non-stick pan, but I like the muffin cups in the pan and clean-up is faster.

In a large bowl, mix together all of your dry ingredients. Add the dates next and mix to coat with the almond flour etc. It will help reduce clumping. Then add in your diced apples, cranberries and nuts and mix through to evenly distribute things as much as possible.

In a separate medium bowl, add your eggs, brown sugar and applesauce. Mix well to break up the eggs. Meanwhile melt your coconut oil. In my microwave it takes 32 seconds for the perfect temperature and consistency. When it has just cooled slightly, whisk it into the eggs and applesauce. Add the liquid to the large bowl of ingredients and mix it well. Allow this mixture to sit for about 12 to 15 minutes. It took me awhile to figure this out, but allowing the dry ingredients to get absorbed by the wet makes all of the difference in the end product.

Using a 2 Tablespoon scoop, I add the mixture to each cup. 2 Tablespoons is about 1/2 of the muffin cup. I then add about 1 teaspoon of nut butter into the center of each muffin. Thicker nut butter is better than thinner! I then cover the nut butter with an additional 2 Tablespoons of mixture. This should fill each muffin cup pretty much to the top.

Place the tin into the hot oven for 6 minutes. Then turn the heat down to 375 degrees F. and bake for another 10 to 12 minutes. Ovens vary but the tops should be nicely browned, and rounded.

Remove from the oven and allow to cool in the tin for about 12 minutes. Then gently remove the muffin cups from the pan and allow to cool completely on a wire rack. You can then freeze what you are not going to use within 2 to 3 days depending on the temperature of your kitchen. You can also refrigerate the muffins. These are best enjoyed warmed for just about 14 to 15 seconds in the microwave.

Sweet Hawaij

Yield: About 1/2 cup

1 Tablespoon ground cloves

2 Tablespoons freshly grated nutmeg

2 Tablespoons ground cinnamon

2 Tablespoons ground ginger

1 Tablespoon ground cardamom

This will last in a cool, dark place kept in a small glass air-tight jar for up to a year. Mine gets used up waaaaaay before that!

Red Lentil Dal with Sweet Potato

~ lisaandfrancescook ~ Leave a comment

Winter is here with its cold, often damp, dreary days. The world has gone crazy and I long for comfort wherever I can find it. This Red Lentil Dal with Sweet Potato is warm, filled with umami and goes down a treat. Serve it over rice or with your favorite flat bread and for a brief period you will forget that anything bad could be going on.

I came across this recipe online, but made a few changes, mostly in the cooking times. There were some leftover roasted veggies in my fridge that I refreshed in the oven and served alongside. Since I had the time (and truly, it only takes about 10 minutes) I decided to make this carrot raita using our homemade yogurt as a base.

My husband and I eat very little meat and don’t seem to miss it. Luckily, we also both love beans and lentils so getting enough protein isn’t an issue. The best cuisines if you want a more plant-based diet are South Asian and Mediterranean. And both use many similar spices so stocking your pantry is easy. I often mix Mediterranean salads with an Indian main course. The Carrot Raita was actually inspired by a Turkish recipe that I recently came across and had planned to use as part of a New Year’s Eve platter of meze. It was wonderful as an accompaniment to the Red Lentil Dal with Sweet Potato.

We have access to pretty decent naan (and I’ve also made it on occasion) but pita or even whole wheat tortillas would work. Frequently I serve dal or curry over rice, but we had enough bread so I didn’t bother this time.

Yes, this dinner is healthy but it is also really, really delicious and satisfying. It also makes terrific leftovers, so if one of your New Year’s resolutions is to bring your lunch more often to work, this is a great option. The original recipe called for sweet potato and I had some so used that, but butternut squash would work equally well and many stores sell it pre-cut, making this an incredibly easy and quick dish to make.

Give this Red Lentil Dal a try. You won’t be disappointed. I wish all of you a happy, healthy and SAFE New Year!

RECIPE

Yield: 4 to 6 servings, depending on sides

INGREDIENTS

~350 g sweet potatoes, peeled and cut into smallish cubes (This turned out to be 1 large sweet potato. More is fine.)

1 Tablespoon neutral oil (I used Avocado Oil)

1 medium red or yellow onion, finely chopped

2 fat garlic cloves, peeled and minced

1 Tablespoon fresh ginger, peeled and minced

1 small green chili, such as serrano, finely chopped (remove the seeds if you don’t like a LOT of heat)

1 Tablespoon ground cumin (I thought it seemed like a lot, but was just right)

1 Tablespoon ground coriander

1 Tablespoon Garam Masala

Kosher salt and freshly cracked black pepper to taste

2 Tablespoons tomato paste

1.5 cups of red lentils, rinsed well and drained

4 cups of your favorite vegetable stock (If I don’t have my own ready, I like Better Than Bouillon)

1 can (400 ml.) full fat coconut milk

2 cups (75 gr.) baby spinach

A handful of chopped fresh cilantro

DIRECTIONS

Preheat the oven to 400 degrees F. Place the sweet potato cubes on a rimmed baking tray. Sprinkle with salt and freshly cracked black pepper. Drizzle 1 Tablespoon of oil (I used Avocado) over the top and toss everything well with your hands. Place the tray in the oven and roast for about 35 to 40 minutes or until tender and just starting to nicely brown. It could be longer or shorter depending on how you cut your sweet potato.

While the potato roasts, make the dal. Heat your oil (Could be coconut, avocado or other neutral oil) in a large deep pan with a lid. Cook the onion over medium heat for about 3 to 5 minutes or until softened.

Stir in the ginger, garlic and green chili and continue cooking for an additional minute.

Add the spices and tomato paste. Cook, stirring to bloom the spices and to remove the rawness from the tomato paste (about 1 minute).

Add the red lentils and vegetable stock and stir everything well. Bring the mixture to a boil, then cover the pan, and lower the heat to a simmer. Stir occasionally cooking for 20 minutes.

Add in the coconut milk and stir it through. Place the lid back on and cook for another 10 to 15 minutes. This can be done ahead and reheated if you are making it earlier in the day. Add in the baby spinach and mix it through until wilted.

Once your sweet potatoes are ready, stir 3/4 of them into the dal and save the rest to add on top when serving. (I stirred through all of my sweet potatoes because I had the extra roasted vegetables to use for serving. It’s purely an aesthetic choice, so go ahead and stir everything in if you prefer.)

Stir through half of the chopped cilantro and use the remainder for garnish. Now enjoy!

Bedazzled Brussels Sprouts

~ lisaandfrancescook ~ Leave a comment

Lots of people serve Brussels Sprouts at Thanksgiving, but we eat them throughout the fall and winter. Once you have seen and tasted these Bedazzled Brussels Sprouts – and how easy they are to make – they will start appearing on your winter menus as well.

On these often dark and dreary winter days, we all need some cheering up. Just looking at this gorgeous arrangement makes me happy. Bedazzled Brussels Sprouts combines three readily available vegetables and turns them into an edible work of art. Roasted and brightly seasoned, the vegetables each remain ever-so-slightly crisp tender. Each of the three – Brussels Sprouts, winter squash and red onion – retains not only its shape, but its unique flavor. While complimenting one another, no single vegetable over-shadows the others.

Prep time is minimal and can be done ahead. I cut all of my vegetables one day, placed them separately in plastic bags in the fridge and cooked them 2 days later. Pomegranates are in season now and I don’t mind digging out the jeweled seeds inside. But if you are not a fan, many stores these days, sell the seeds separately. And Pomegranate Molasses is available pretty much everywhere and certainly online. If you have never tried it before, you will be in for a treat. It is sticky, fruity, tart and sweet all at the same time. It can be used on so many things – everything from fruits and vegetables, to meats and even ice cream.

This recipe originated with Ree Drummond on her Pioneer Woman blog. While I find that too many of her recipes are overly fatty, this is an exception. I did make a few minor changes to her recipe and I could also imagine making it with alternative spicing. But I admit that I fell in love with the beauty of the dish. Even as a child, I would take a book by its cover. Sometimes it was wonderful and sometimes the cover was the best part. This simple recipe is lovely AND delicious. Exact measurements are not necessary. You want about the same quantity of each vegetable.

RECIPE

Yield: 6 to 8 servings

INGREDIENTS

1 pound Brussels sprouts, trimmed and halved

1 small butternut squash (Other winter squashes can be used e.g. Red Kuri, Kabocha, Honeynut), peeled, seeds removed and diced to about the same size as 1/2 of the Brussels Sprouts

1 large red onion, peeled, cut in half and then cut into wedges. (While other onions would work from a flavor standpoint, the red onion’s color adds to the appearance of the final result.)

EVOO or Avocado Oil for drizzling

Kosher slat and freshly cracked black pepper to taste

1 rounded teaspoon of your favorite chili powder (You could actually use just about any spice blend you prefer or just a smoky paprika)

1/4 cup pf Pomegranate seeds

1/3 cup of Pomegranate molasses (Make sure that it has only 1 ingredient!)

DIRECTIONS

Prep all of your vegetables. If you are doing this ahead of the day you will be cooking, place each of the veg into separate bags and store in the fridge up to 3 days.

Slice off the top of the pomegranate. Then score the skin into 6 to 8 wedges. Over a bowl (And wear an apron or an old shirt, carefully pull the wedges apart. Okay, I admit that on occasion, my kitchen does look a bit like a murder scene, but it cleans up quickly! Then using your fingers, flick out the seeds, removing any white pith. Measure out what you need and set it aside. Extra seeds are wonderful on top of grapefruit or in salads or with meatballs and roasted cauliflower.

When you are ready to roast the vegetables, preheat your oven to 425 degrees F. Place all of the prepared vegetables on a rimmed baking sheet. Use two if necessary so as not to crowd the vegetables and to keep them in a single layer.

Liberally sprinkle, salt, pepper and the spice of choice over the vegetables. Drizzle with the oil. Using your hands, toss the vegetables and seasoning until everything is well mixed and coated.

Roast the vegetables for 25 to 35 minutes or until just tender and slightly browned. Remove the vegetables from the tray onto a serving dish and sprinkle everything with the pomegranate molasses and the seeds. Serve hot.