Chocolate is so versatile, satisfying and complex. When I have a craving for a chocolate experience, I don’t want something mediocre – I want drama on my taste-buds. This recipe really enhances the chocolate experience with molasses, espresso, vanilla, almond, and coconut oil – deepening the flavor of the cocoa and allowing it to mingle with new subtleties. This is a wheat-free recipe*
WHAT YOU’LL NEED (makes about 2 dozen):
- •3/4 cup non-dairy butter (I use Earth Balance)
- •1/4 cup extra virgin, unrefined coconut oil (at room temp!)
- •1/2 cup unrefined sugar
- •1/2 cup brown sugar
- 1 Tbs molasses
- •3/4 tsp. salt
- •2 Tbs egg-replacer (I use Energie or flaxmeal)
- •1 Tbs vanilla
- • 1 shot of cold espresso (2 Tbs)
- • 2 cups spelt flour
- • ½ cup almond meal
- • ½ cup cocoa powder
- •1 cup vegan, semi-sweet chocolate chips.
Directions:
- 1. Put the espresso in the freezer to cool it down, then preheat oven to 350F. In a large bowl, cream together vegan butter, sugars, molasses, coconut oil and salt.
- 2. In a small bowl or mug, beat “egg replacer.” Then add to margarine-sugar mixture. Add vanilla and combine.
- 3. Slowly, little by little, add flour, stirring constantly to combine. Continue until all flour is well combined (it will get harder to combine the more flour you add).
- 4. Mix in chocolate chips and espresso.
- 5. Form dough into 1-inch balls and place on an ungreased baking sheet. Stick it in the oven, and they’ll be ready in about 13 to 18 minutes.
joshuakatcher, June 23rd 2010 |
Tags: chocolate chocolate chip, cookies, recipe, vegan cookies, what-free
Posted in recipes, vegan, vegetarian
The Kimchi-Mayo I recently made was so simple and good that I wondered if there were other yummy vegan mayo-concoctions I could create. What happens when you combine a Kalamata olive tapenade with Vegeniase? You get a striking, purple condiment that tastes rich and complex, with a soft edge. Put it on a sandwich, make a macaroni or potato salad, or just dip some pommes frites in it! Simply combine equal parts Vegenaise and tapenade.
The sandwich above is simply toast with Kalamata Mayo, field-roast sausage, sauteed garlic and spinach, and a touch of Daiya cheese.
Have any ideas for more combinations? Would ketchup-mayo be creepy? Think hummus-mayo would be a hit? Red-pepper-mayo would be righteous? Could caper-mayo be cool, or even gravy or cheezy mayo?
joshuakatcher, June 2nd 2010 |
Tags: recipe, vegan, vegan mayo, vegenaise, vegetarian
Posted in food, vegan, vegetarian
Kimchi-Mayo is the official condiment of summer-2010! I am obsessed, and it’s so easy to make. This lunch, which I smothered in vegan kimchi-mayo, is filling, healthy, and gluten-free! I experimented making some bread with red-beans and flax-meal, and it came out light, chewy, and excellent. It’s packed with protein and omega fatty-acids. The type of starch 
contained in beans gives you the satisfaction of eating starch without the heavy carb-load. Served on a bed of purple kale and topped with braised mushrooms, tempeh-bacon, and onion.
WHAT YOU’LL NEED (serves 2):
For the Beanbread:
- • 1 15oz. can of red beans
- • 1/2 cup flax meal
- • 1 unsalted vegan bullion cube
- • 2 Tbs Nutritional Yeast
- • 2 Tbs Apple Cider Vinegar
- • 1 tsp salt
- • 1 tsp pepper
Kimchi-Mayo:
- • 2 Tbs vegenaise
- • 2 Tbs Spicy Kimchi
For the rest:
- • 4 large purple kale leaves
- • 2 cloves garlic
- • 1/2 medium onion
- • 1 cup of trumpet mushrooms
- • 1/4 cup white wine
- • 1/4 cup water
- • 1 unsalted vegan bullion cube
DIRECTIONS:
- 1. In a mixing bowl, mash the beans and bullion into the flax meal until mostly smooth.
- 2. Add the nutritional yeast, salt, pepper, and vinegar.
- 3. Spread with a fork on a wax-papered baking sheet about 1″ thick, and bake on 425º for about 20 minutes. For a cracker-like texture, bake at 400º for about 30-35 minutes. Set aside.
- 4. Meanwhile, in a large skillet, bring the water and wine to a boil, then reduce to medium heat.
- 5. Add the bullion, diced garlic, diced onion, sliced mushrooms, and tempeh-bacon.
- 6. Let simmer until the liquid cooks off (notice, we’re not using oil!)
- 7. Steam or flash-boil the kale.
- 8. For the kimchi-mayo, simply combine the kimchi and the mayo in a small cup or bowl.
- 9. For plating, put the kale at the base, then the bean-bread, then the kimchi-mayo, then the braised mushrooms and tempeh.
joshuakatcher, May 18th 2010 |
Tags: bread, cilicac, gluten-free, minchi mayo, recipe, red-bean, vegan, vegetarian
Posted in Health, food, recipes, vegan, vegetarian
I made this yummy Italian dish for my family last night. It was full of flavor, not too heavy, and went great with some steamed kale and quiona. The presentation really makes the dish stand out, so use it the next time you need to impress someone!
WHAT YOU’LL NEED (serves 4):
- 1 medium eggplant
- 1 package of plain firm tofu
- 1 package of Italian herb polenta
- 1 medium zucchini
- 5 cloves garlic
- 2 tsp paprika
- 2 tsp onion powder
- 1 tsp sea salt
- 1 tsp black pepper
- 1 Tbs dried oregano
- 1 Tbs dried basil
- 4 Tbs olive oil
- 1/4 cup white wine
- 1/4 cup water
- 2 Tbs wine vinegar
- 6 med/small crimini mushrooms
- 1 can tomato sauce
DIRECTIONS:
*tofu marinade: Combine the basil, oregano, paprika, onion powder, salt, pepper and 2Tbs olive oil, the vinegar, and 1/4 cup tomato sauce in a deep plate and set aside.
- 1. Cut the tofu into four, 1-inch thick pieces, and place them in the marinade, coating evenly on each side. Let stand for at least 20 minutes.
- 2. Place the tofu along with the remaining marinade and all the garlic (crushed, peeled, and diced) into a large oiled saucepan on medium heat.
- 3. Slice the eggplant into four, 2-inch thick medallions, and add to the pan.
- 4. Every time the pan starts to brown or get dry, add a little white wine and tomato sauce, which will tenderize and keep the eggplant and tofu from sticking and add flavor. Saute for about 10-15 minutes or until the eggplant is brown on each side and practically falling apart with tenderness.
- 5. Cut the polenta into four, 1-inch thick medallions, and in a separate pan, saute on medium heat with the diced mushrooms in 1Tbs olive oil and 2 Tbs white wine until golden on each side.
- 6. Slice the raw zucchini longways using a peeler into very thin, long pieces, then lay about 3 or 4 slices on each plate.
- 7. Stack the eggplant, tofu, and polenta on top of the zucchini, then fold the zucchini over and flip it so the crease is on the bottom.
- 8. Top it with some extra wine-infused tomato sauce from the pan and the sauteed mushrooms, and serve!
joshuakatcher, March 6th 2010 |
Tags: eggplant, mushroom, polenta, recipe, sauce, tofu, vegan, vegetarian, wine
Posted in Health, food, green, organic, recipes, vegan, vegetarian
I came home from dinner with a hankering for something sweet, chocolaty, crunchy, and just a little bit salty, so I experimented with tossing together a big batch of Chocolate Peanut Butter Popcorn to share with my friends. It needed to be fast and easy and really yummy. It turned out so satisfying, I think it might become a staple snack in my apartment.
WHAT YOU’LL NEED:
(If you are unable to get “Dark Chocolate Dreams” Peanut Butter, use plain peanut butter and add 1 Tbs of cocoa powder and 1 extra Tbs sweetener or 1/4 cup vegan chocolate chips)
DIRECTIONS:
- 1. Using an air popper, pop the popcorn into a large mixing bowl. If you don’t have an air popper, pop the kernels the old-fashioned way in a pan with a bit of oil and a lid.
- 2. In a saucepan on low-medium heat, melt the Earth Balance and add in the almond milk, sugar, and chocolate peanut butter.
- 3. Stir until it begins to bubble and is silky-smooth.
- 4. Pour the contents of the saucepan over the popcorn and stir with a spoon or fork until it is evenly coating the popcorn.
- 5. Serve and enjoy – and don’t forget to put some aside in an bag to take to work the next day, ’cause you will eat them all. I promise.
joshuakatcher, February 20th 2010 |
Tags: chocolate, dark chocolate dreams, earth balance, peanut butter, peanut butter & co, popcorn, recipe, snack food, vegan, vegetarian
Posted in food, recipes, vegan, vegetarian
