3/4 cup non-dairy milk
1/4 cup + 2 tbsp vegetable oil
1 cup cane sugar
1/4 cup + 2 tbsp cocoa powder
1/4 cup light rum or coconut rum
1 dry ener-g egg replacer
3/4 cup sorghum flour
1/4 cup + 2 tbsp white rice flour
1/4 cup almond flour
2 tbsp tapioca starch
3/8 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum
Preheat oven to 350°F.
In a large bowl, whisk together the sugar, oil, cocoa, and rum, then whisk in the non-dairy milk. Sprinkle the egg replacer on top and whisk until incorporated. In a medium bowl, sift or whisk together the remaining dry ingredients. Whisk the dry ingredients into the wet until the mixture just comes together. Use a 3 tbsp disher to portion the batter out into a 12-cupcake pan, then bake for 20-22 minutes. Allow cupcakes to cool, then frost.
* Note - if you need to exclude nuts from the recipe, lose the almond flour and add 2 tbsp tapioca flour and 2 tbsp corn starch.
Monday, July 30, 2012
Friday, July 27, 2012
Chocolate Pie
1 bag (2 cups) semi-sweet chocolate chips
1 pound silken tofu
pinch of salt
Melt the chocolate chips in the microwave or on a double boiler, then add all of the ingredients to a blender and blend until well combined. Add your choice of the following and continue to blend until smooth:
- 1/2 tsp vanilla and 1/2 tsp almond extract
- 1/2 tbsp amaretto and 1/2 tbsp rum
- 2 tbsp coffee liqueur and 1/2 tsp vanilla
Pour the mixture into a graham cracker crust or raw date and nut crust and refrigerate until ready to serve.
1 pound silken tofu
pinch of salt
Melt the chocolate chips in the microwave or on a double boiler, then add all of the ingredients to a blender and blend until well combined. Add your choice of the following and continue to blend until smooth:
- 1/2 tsp vanilla and 1/2 tsp almond extract
- 1/2 tbsp amaretto and 1/2 tbsp rum
- 2 tbsp coffee liqueur and 1/2 tsp vanilla
Pour the mixture into a graham cracker crust or raw date and nut crust and refrigerate until ready to serve.
Thursday, July 26, 2012
Crispy Tahini Tofu
1 lb. tofu, frozen and thawed
1 tbsp low-sodium tamari
1/2 tsp dried ginger
1/2 cup vegetable broth
5 tbsp tahini
1 tbsp + 1 tsp rice vinegar
1 tbsp + 1 tsp low-sodium tamari
1 tbsp + 1 tsp cane sugar
2 tsp finely minced ginger
1 clove garlic, finely minced
red pepper flakes to taste
Slice one pound of tofu into small triangles or cubes (around 1/2 inch thick) and add to a dry non-stick frying pan over medium heat. Sprinkle 1 tbsp of the tamari and the dried ginger evenly over the tofu and cook each side until it begins to turn golden and can be easily flipped, around 5-7 minutes on each side.
While the tofu cooks, combine the remaining ingredients - the broth, tahini, vinegar, tamari, sugar, ginger, garlic, and red pepper - in a small bowl. When the tofu has finished cooking, add this sauce to the pan to evenly coat the tofu, constantly stirring and flipping the pieces to ensure that they don't stick together. Cook until the sauce has formed a light crust on the tofu. Serve immediately with rice and vegetables or as a sandwich.
1 tbsp low-sodium tamari
1/2 tsp dried ginger
1/2 cup vegetable broth
5 tbsp tahini
1 tbsp + 1 tsp rice vinegar
1 tbsp + 1 tsp low-sodium tamari
1 tbsp + 1 tsp cane sugar
2 tsp finely minced ginger
1 clove garlic, finely minced
red pepper flakes to taste
Slice one pound of tofu into small triangles or cubes (around 1/2 inch thick) and add to a dry non-stick frying pan over medium heat. Sprinkle 1 tbsp of the tamari and the dried ginger evenly over the tofu and cook each side until it begins to turn golden and can be easily flipped, around 5-7 minutes on each side.
While the tofu cooks, combine the remaining ingredients - the broth, tahini, vinegar, tamari, sugar, ginger, garlic, and red pepper - in a small bowl. When the tofu has finished cooking, add this sauce to the pan to evenly coat the tofu, constantly stirring and flipping the pieces to ensure that they don't stick together. Cook until the sauce has formed a light crust on the tofu. Serve immediately with rice and vegetables or as a sandwich.
Wednesday, July 4, 2012
Tahini Chickpeas with Quinoa
1 cup uncooked quinoa
1 1/2 cup cold water
1 tbsp tahini
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp brown sugar
Soak the quinoa for at least 10 minutes in cold water, then drain and rinse thoroughly in a fine mesh strainer. Add the quinoa to a medium pot and cover with the cold water. Bring to a boil, then cover the pot and bring to a simmer. Add tahini, cumin, paprika, and sugar, then cook for 15 minutes or until the water is absorbed. When the quinoa is done, keep covered and set aside.
4 small purple or gold potatoes (3/4 lb.)
2 medium red or orange bell peppers, diced
1 large poblano pepper, diced
2 tbsp olive oil
2 15 oz. cans chickpeas
3 cloves garlic, minced
2 tsp ground cumin
1 tsp dried basil
1 tsp dried onion
2 tsp sweet paprika
1/4 tsp salt
1/4 cup tahini
1/2 tbsp lemon juice
While the quinoa cooks, wash the potatoes and parboil them: place them in a large pot and cover with salted warm water, then bring to a boil and cook at a light boil for 10 minutes. After cooking, move the potatoes to a large bowl of ice water.
Cube the potatoes and add them to a large pot along with the diced bell and poblano peppers. Cover with the olive oil and cook for ten minutes. Add the chickpeas, minced garlic, cumin, basil, onion, paprika, and salt and cook for another ten minutes. Add the tahini and stir, then add the water and stir until thoroughly combined. Cook for an additional 2 minutes, then add the lemon juice and additional salt to taste. Combine with the quinoa and serve.
* Note: Instead of the poblano pepper, you can also add half of a medium eggplant, diced.
1 1/2 cup cold water
1 tbsp tahini
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp brown sugar
Soak the quinoa for at least 10 minutes in cold water, then drain and rinse thoroughly in a fine mesh strainer. Add the quinoa to a medium pot and cover with the cold water. Bring to a boil, then cover the pot and bring to a simmer. Add tahini, cumin, paprika, and sugar, then cook for 15 minutes or until the water is absorbed. When the quinoa is done, keep covered and set aside.
4 small purple or gold potatoes (3/4 lb.)
2 medium red or orange bell peppers, diced
1 large poblano pepper, diced
2 tbsp olive oil
2 15 oz. cans chickpeas
3 cloves garlic, minced
2 tsp ground cumin
1 tsp dried basil
1 tsp dried onion
2 tsp sweet paprika
1/4 tsp salt
1/4 cup tahini
1/2 tbsp lemon juice
While the quinoa cooks, wash the potatoes and parboil them: place them in a large pot and cover with salted warm water, then bring to a boil and cook at a light boil for 10 minutes. After cooking, move the potatoes to a large bowl of ice water.
Cube the potatoes and add them to a large pot along with the diced bell and poblano peppers. Cover with the olive oil and cook for ten minutes. Add the chickpeas, minced garlic, cumin, basil, onion, paprika, and salt and cook for another ten minutes. Add the tahini and stir, then add the water and stir until thoroughly combined. Cook for an additional 2 minutes, then add the lemon juice and additional salt to taste. Combine with the quinoa and serve.
* Note: Instead of the poblano pepper, you can also add half of a medium eggplant, diced.
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