Jazzy Vegetarian: Recipes

Chocolate Truffle Trio

Makes 12 Truffles

These rich and decadent-tasting vegan confections are simple to make. And because they are best when prepared in advance, they’re a great dessert to serve when entertaining guests.

7 ounces vegan dark chocolate (70 to 85 percent cacao)

1⁄2 cup brown sugar

1⁄4 cup plain or vanilla nondairy milk

1⁄4 teaspoon vanilla extract

Pinch cayenne (optional)

1⁄4 cup confectioners’ sugar, for coating

1⁄4 cup unsweetened cocoa powder, for coating

1⁄4 cup finely chopped walnuts or other nuts, for coating

Put the chocolate and brown sugar in a double boiler over medium-low heat. When the chocolate has melted, remove from the heat. Add the nondairy milk, vanilla extract, and optional cayenne and whisk until thick and shiny. Transfer to a medium bowl and refrigerate just until cool enough to handle, about 15 minutes.

Meanwhile, line a baking sheet with parchment paper. Put the confectioners’ sugar, cocoa powder, and walnuts in three separate small bowls. Spoon out 1 tablespoon of the chocolate mixture and quickly roll it into a ball. Roll it in the confectioners’ sugar until completely coated. Continue in this way, forming the chocolate mixture into balls and coating one-third of them in the confectioners’ sugar, one-third in the cocoa powder, and one-third in the walnuts.

Arrange the balls in a single layer on the lined baking sheet. Cover and refrigerate until set, about 4 hours.

Let the truffles soften at room temperature for 30 minutes before serving. Stored in an airtight container in the refrigerator, the truffles will keep for 4 to 5 days.

RECIPE: EPISODE #108

THE COMPANION COOKBOOK: JAZZY VEGETARIAN, Lively Vegan Cuisine That’s Easy and Delicious © LAURA THEODORE 2011/ Published by: Book Publishing Company

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Pots de Crème

Makes 4 to 6 servings

This delicate, rich dessert is based on a recipe my grandma often made. When I was a child it was my favorite dessert, but it was packed with eggs and heavy cream. Here’s a fail-safe vegan version that faithfully reproduces the taste of Grandma’s specialty. Served in tiny espresso cups, it provides an elegant ending to any fancy meal. Plus, you can make it the day before serving if you wish—always a bonus when entertaining.

3⁄4 cup vanilla nondairy milk

12 ounces soft regular or silken tofu, drained and cubed

2 teaspoons brown sugar

1 cup vegan dark chocolate chips

Heat the nondairy milk in a small saucepan over medium-low heat until steaming hot but not boiling.

Put the tofu and brown sugar in a blender, then add the chocolate chips. Pour in the nondairy milk and process until completely smooth.

Spoon the mixture into tiny dessert bowls or espresso cups and refrigerate for 4 to 24 hours. Serve chilled.

RECIPE: EPISODE #108

THE COMPANION COOKBOOK: JAZZY VEGETARIAN, Lively Vegan Cuisine That’s Easy and Delicious © LAURA THEODORE 2011/ Published by: Book Publishing Company

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