Vegan Chocolate Mousse

This is my second time making this decadent dessert and I have a feeling that Kevin will be requesting it all winter long - and we're talking about a Michigan winter.  Luckily it only takes 3-5 minutes to make, but that will be our little secret!

Vegan Chocolate Mousse  (from Jazzy Vegetarian on PBS)

http://jazzyvegetarian.com/

3.5 oz.             Dark Chocolate bar  (I bought from Trader Joe’s), or Dark cooking chocolate

1     cup           Rice, Almond or Soy Milk  (I used Almond)

¼    t.               Chili powder

¼    t.               Cinnamon

1     T.              Maple Syrup

¼    t.               Vanilla Extract

Break chocolate bar into pieces and put in a blender.  Heat almond milk in small saucepan – just to a simmer.  Pour hot almond milk on top of chocolate in blender.

Add the rest of the ingredients and blend.  Pour into pretty bowl and chill.  Should set in 3-4 hours.

Tempeh Sloppy Joes

After seeing a Sloppy Joe recipe in my favorite cookbook (Veganomicon),  I decided to try the recipe with Tempeh vs. the suggested lentils, and it turned out great.  The Tempeh absorbed the sweet and spicy sauce, making a rich, thick mixture.

Tempeh Sloppy Joes

1            block of Tempeh, finely chopped

½           red onion, finely chopped

1            yellow or red pepper, small dice

1            clove garlic, minced

3            tablespoons chili powder

2            teaspoons dried oregano

1            teaspoon salt

1            8-oz. can tomato sauce

¼           cup tomato paste

3            tablespoons maple syrup

1            tablespoon prepared yellow mustard (I used stone ground)

              buns

Boil Tempeh in water for approximately 10 minutes, remove and let cool.  Once cooled, finely dice and set aside.

Add oil to saucepan, sauté onion and pepper in oil for about 5 minutes, add tempeh and more oil, sauté for 5 minutes.  Add garlic, chili powder and oregano. Saute for another 5 minutes.

Add tomato sauce and tomato paste. Cook for about 10 minutes.

Add the maple syrup and mustard, and heat through.

Turn heat off and let mixture sit for 10 -15  minutes.

Upside Down Apple Cake

We discovered a new cooking show on PBS called Jazzy Vegetarian.  Laura Theodore made this delicious Apple Cake that isn't too sweet.  Of course you can always add more sugar but I don't think you'll need it.

http://jazzyvegetarian.com/

Upside Down Apple Cake      http://jazzyvegetarian.com/
3     medium apples, sliced
1     medium apple, diced
2     tablespoons soy butter
4     teaspoons brown sugar
1/4  teaspoons cinnamon
2     bananas, mashed
1     cup pastry flour
1     cup whole wheat flour
3     teaspoons baking powder
1/2  teaspoons salt
1/2  cup raisins  (I used dry cherries)
1/2  cup brown sugar
1     cup vanilla soy/almond milk (I used regular and added vanilla)
1/4  cup olive oil

Grease an 8x8 pan then add parchment paper.
Slice 3 apples.  Heat pan and add 2 T. soy butter to pan.  Melt butter, add 4 T. brown sugar and cinnamon. Heat until all is melted, add apples and stir. Take off heat and let soak.  Add apples to prepared pan.
Mash 2 bananas and whip with fork, set aside. Preheat oven to 375 degrees.  In separate bowl, add flour, baking powder, salt and whisk together. Add l apple diced, raisins, 1/2 cup brown sugar and mix.
Add soy milk, vanilla, 1/4 cup olive oil and mashed banana.  Batter should be thick - don't stir too much.
Bake 50-55 minutes.  Let cool, then flip over the cake onto dish so sliced caramelized apples are on top.

Cannellini Bean and Soy Sausage Gratin

Cannellini Bean and Sausage Gratin

3      tablespoons olive oil

2-4   Field Roast or Italian Tofurky Sausages,  chopped into small pieces

1       small bulb fennel, chopped

1       small onion, chopped

3       cloves garlic, minced

1       teaspoon dried sage or 2 tablespoons chopped sage

1       bunch Swiss chard, stems removed, chopped

½      cup vegetable broth

2       15-oz. cans cannellini beans,       drained

½      teaspoon kosher salt

½      teaspoon freshly ground black pepper

½       cup seasoned bread crumbs

1/3     cup soy parm. Cheese

*Note:  I layered the mixture and put dabs of soy butter with a sprinkle of parmesan cheese over each layer.

Preheat oven to 350 degrees.

Lightly coat an 8 x 10” baking or gratin dish with 1 tablespoon of the olive oil.

In a large skillet, cook sausage approximately 5-7 minutes, until crispy.

Remove sausage from skillet and set aside.  Add the fennel and onion to skillet and cook until translucent, about 5 minutes.  Stir in the garlic and sage and cook 1 minute more. 

Add the Swiss chard, a handful at a time, stirring until slightly wilted. Stir in the broth, beans sausage, salt and pepper.  Spoon the mixture into th baking dish and set aside.

In a small bowl, stir together the bread crumbs and parmesan with the remaining olive oil. Sprinkle the breadcrumb mixture on top and bake until golden brown and bubbly, about 30 minutes.  Serve warm.

Orzo Salad

Orzo Salad

This can be made with any mixture of vegetables.   Unfortunately I only had broccoli and green onions but it seemed to do the trick.

Ingredients:

            green onions, chopped

            broccoli florets

             slivered almonds

            1 cup Orzo

Dressing:

            1/3 cup lemon juice

            1/3 cup olive oil

            1 small garlic clove, minced (optional)

            salt & pepper

Add Orzo to boiling, salted water.  Cook 5-7 min.  Rinse with cool water.

Cut broccoli and green onions.  Add all ingredients together

For the dressing, add the olive oil to the lemon juice, whisk in grated garlic, salt and pepper.

Autumn Couscous Bowl

This salad is incredibly addicting!

Autumn Couscous Bowl (Better Homes and Gardens Oct. 2011)

1            2-lb. butternut squash, peeled and chopped in ½” pieces (about 4 cups)

2            cups small cauliflower florets

1            10-oz. pkg. couscous

3            Tablespoons soy butter

¼            cup sweet Asian chili sauce

¼            cup shelled pistachios

Preheat broiler. Place squash and 2 tablespoons water in a large microwave safe bowl; cover with vented plastic wrap. Microcook on 100% power (high) 5-8 minutes until crisp-tender, stirring once.

Transfer squash and cauliflower to baking pan, sprinkle ½ teaspoon each salt and pepper. Lightly coat with cooking spray. Broil 4-5 inches from heat for 10 minutes, until tender and beginning to brown, stirring once.

Meanwhile, prepare couscous according to package directions, set aside.  In small microwave safe bowl, combine butter and chili sauce. Cook until butter is melted.  Divide couscous among 4 bowls. Top with vegetables, pistachios, and chili-butter.

***I just made one big dish and mixed everything together.  I also used double the chili sauce.

Farmer's Market

Here is our mother lode of goodies fresh from the Royal Oak Farmers Market.  We were actually very selective and took a list so we didn’t end up with, say … a bushel full of tomatoes.