Double Chocolate Brownies-Vegan Family Meals CB

This recipe comes from Ann Gentry's new cookbook.  She is the owner of Real Food Daily in Santa Monica.  Even though I already have a Brownie recipe on the blog, I figured one can never have too many Brownie recipes.  I used less sugar than recommended and they still tasted great.  I also added chopped walnuts but pecans would be good too.

Double Chocolate Brownies - Vegan Family Meals by Ann Gentry


1  1/2     cups unbleached white flour
1            cup maple sugar, or 1 1/2 cups organic cane sugar  (I used 1/2 cup organic cane sugar)
1            cup unsweetened cocoa powder
1/2         teaspoon baking soda
1/2         teaspoon fine sea salt
1            cup plus 2 T. neutral cooking oil
3/4         cup agave nectar
1            tablespoon vanilla extract
1            1/8 teaspoons apple cider vinegar
1/2        cup boiling water
1  3/4    cups semisweet chocolate chips

Preheat the oven to 350 degrees. Lightly oil a 9x9x2 square nonstick baking pan or glass baking dish.

Sift the flour, maple sugar, cocoa powder, baking soda and salt into a large bowl; discard any lard grains of maple sugar that remain in the strainer. Whisk the oil, agave nectar, vanilla, and vinegar in a medium bowl to blend. Whisk the oil mixture into the flour mixture until well blended.  Scrape the sides of the bowl, then continue mixing for 30 seconds.  Carefully whisk in the boiling water. Stir in the chocolate chips.
Transfer the batter to the prepared baking pan, spreading evenly.  bake until toothpick comes out with moist crumbs attached, about 45 minutes.

Eggplant Fritters - Vegetables from an Italian Garden CB

Eggplant dishes aren't the most photogenic, so I hope this picture makes the eggplant look as delicious as it tasted, crispy on the outside and tender and sweet on the inside.
The recipe calls for 3 eggplants, but since we were cooking for two, one medium eggplant did the trick.
We ate it straight up with a dusting of salt and pepper, but a Marinara sauce would be a good side for dipping.

Eggplant Fritters


3    eggplants, peeled and sliced lengthwise
1    cup almond or soy milk
      flour (enough to coat all slices) (I added salt and sugar to the flour)
      scant 1 cup olive oil
1    small bunch parsley, cut into sprigs

Dip the eggplant slices in the soy or almond milk and coat lightly with the flour.  Heat the oil in a skillet. Add the eggplant slices, in batches, and cook over medium heat, turning occasionally for 5-8 minutes, until golden on both sides.  Remove with a slotted spoon and drain on paper towels.  Arrange the slices in a flower shape on a warm serving plate and season with salt.  Fry the parsley sprigs in the same pan of oil for a few minutes, then remove with a slotted spoon and use them as garnish.  Serve immediately.

Baba ghanoush

Baba Ghanoush

1            Medium eggplant

2            T. olive oil

              juice of one lemon

2            heaping T. tahini

2            cloves garlic, chopped

¼            t. salt

2            T. parsley

Preheat oven to 400 degrees.  Dice eggplant and put on dish or baking sheet, tos with oil.  Bake 25-30 minutes.

Blend together with remaining ingredients in blender until smooth.

Celery Root Soup w/Granny Smith Apples - The Conscious Cook by Tal Ronnen

Another winning recipe from The Conscious Cook by Tal Ronnen cookbook.  Tal was on the Oprah show to promote his cookbook which has pages of interesting recipes as well as beautiful photographs, not unlike Kevin's photographs on this blog:)
I had to go to a few stores to find Celery Root but I'm glad I made the effort.  The Cashew Cream makes this soup extra creamy delicious.  I didn't have Chive Oil so I drizzled with regular olive oil.

**For the Cashew Cream, you should let the cashews soak in water over night.  I didn't have time so I let soak for a couple of hours.

Celery Root Soup with Granny Smith Apples


         Sea Salt
3       tablespoons olive oil
2       medium celery roots, peeled and cut into 1-inch cubes
2       stalks celery, chopped
1       large onion, chopped
2       quarts faux chicken or vegetable stock
1       bay leaf
1       cup thick Cashew Cream  (See Below)
         ground pepper
1      Granny smith apple, unpeeled, very finely diced
        Chive oil (I used olive oil)

Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.

Add the celery root, celery, and onion and saute' for 6 - 10 minutes, stirring often, until soft but not brown. Add the stock and bay leaf, bring to a boil, then reduce the heat and simmer for 30 minutes. Add the Cashew Cream and simmer for an additional 10 minutes.

Working in batches, pour the soup into a blender, cover the lid with a towel (the hot liquid tends to erupt), and blend on high. Season with salt and pepper to taste. Ladle into bowls. Place a spoonful (I used more) of the diced apple in the center of each serving, drizzle the oil around the apple, and serve.


CASHEW CREAM
1 cup whole raw cashews
water


Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse under cold water. Place in a blender with enough water to just cover them.  If you want a lighter cream, cover by an inch..  Blend on high for several minutes.

Un-Tuna Salad Sandwich

I can't remember where I found this recipe but I just made it for my mom who can't eat tuna, and she loved it. You can eat it straight up or add lettuce and tomato. I even added some sliced radishes for a little extra kick.

Un-Tuna Salad Sandwich


1     15-oz. can chickpeas/garbanzo beans (drained and   mashed)
       Vegenaise (to taste)
       onion powder (to taste)
1    rib celery, finely chopped
1    green onion, chopped

Mash chickpeas, add celery and onion.  Mix in Vegenaise and onion powder.

Tofu Yung (The Chicago Diner CB)

Kevin took me to The Chicago Diner years ago and of course I had to order the cookbook.  It's a great little cookbook that offers a little bit of everything.  Definitely worth a visit next time you're in Chicago.

Tofu Yung (The Chicago Diner Cookbook)


1 lb.        Firm Tofu, well-drained
3 T.        arrowroot or cornstarch
1/2 t.      ground ginger
1  t.        onion powder
1  t.        salt
1/4 t.      pepper
2  T.       chopped parsley
1  t.         turmeric
1  cup     fresh bean sprouts, drained
1/2 cup   sliced green onions
1 cup      chopped mushrooms
1/3 cup   grated carrots
1/4 cup   sesame oil

***DRAIN & DRY OFF TOFU. I found the patties to be a little too moist I think taking the time to really dry the tofu will help, plus I added more bean sprouts.

In a food processor, combine the tofu, arrowroot, ginger, onion powder, salt, pepper, parsley, turmeric, and bean sprouts. Blend until smooth.

Place the tofu mixture in a medium mixing bowl, and add the green onions, mushrooms, carrots, and sesame oil.  Blend well. The mixture should be thick. If mixture is too tin, add more drained bean sprouts.

Form the mixture into patties, and fry in a skillet until golden brown. Or, bake on an oiled cooked sheet at 350 degrees for 20-30 minutes.  The mixture gets firmer when it sets. Serve with rice or veggies.
Variation: Substitute shiitake mushrooms, cabbage, peppers, greens, etc.

Chinese Salad - Adapted from Paula Deen recipe

Everyone loves this salad!  The only change I made to Paula's original recipe was discarding the seasoning packet that comes with Ramen noodles and making my own spice mixture.  Another great dish to take to a picnic or party.

Chinese Salad (adapted from Paula Deen Recipe)

Ingredients

• 1 head Napa or bok choy cabbage
• 3 green onions
• 1 (3-ounce) package ramen noodles (I don't use the seasoning pack, contains powdered dried chicken)
• 1 (6-ounce) package slivered almonds
• 1 tablespoon sesame seeds
• (salt,garlic powder,onion powder, celery salt/seed,turmeric) make own mix out of these spices 
• 1/2 cup vegetable oil
• 1/4 cup sugar
• 3 tablespoons white vinegar
• 1/4 teaspoon salt

Directions

Preheat the broiler.

Tear the cabbage and slice the onions, and place in a large salad bowl. Crumble the noodles into a broiler pan, add the almonds, sesame seeds, and broil for 2 minutes, being careful not to scorch the sesame seeds. In a jar with a tight lid, combine the oil, sugar,vinegar, and seasoning mix. Cover the jar and shake well to blend the dressing. Pour the dressing over the salad, add the toasted sesame and almond, and toss to combine.