Sweet and Spicy Chocolate Mousse
Makes 4 servings
A hint of chili powder gives this fluffy dark chocolate pudding peppery undertones, while cinnamon adds sweet, earthy notes, making it the ideal finish to any spicy meal. Chocolate lovers rejoice!
1 cup vanilla nondairy milk
31⁄2 ounces vegan dark chocolate, broken into 1⁄4- to 1⁄2-inch pieces
1 tablespoon maple syrup
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon chili powder
1⁄4 teaspoon vanilla extract
Heat the nondairy milk in a small saucepan over medium-low heat until steaming hot but not boiling.
Put the chocolate in a blender, then add the maple syrup, cinnamon, chili powder, and vanilla extract. Pour in the non- dairy milk and process until smooth and frothy, stopping twice to scrape down the sides of the blender jar.
Spoon the mixture into four dessert cups or wine glasses and refrigerate until set, at least 3 hours. Serve chilled.
RECIPE: EPISODE #104
COOL CUCUMBER SOUP
Makes 4 servings
This creamy chilled soup is ideal for entertaining, as it can be prepared well in advance. The refreshing taste of the cucumber is carried by the tofu, which adds substance and stands in for the heavy cream so often called for in similar soups. Whenever I serve this, diners inevitably ask, “Are you sure there isn’t any cream in this soup?”
12 ounces soft regular or silken tofu, drained and cubed
1⁄2 sweet onion, chopped
2 tablespoons freshly squeezed lemon juice
1 to 2 cloves garlic, chopped
1 teaspoon brown sugar
1 teaspoon dried dill weed, or 1 tablespoon chopped fresh dill, plus more for garnish
Sea salt Freshly ground pepper
Cut 4 thin slices of cucumber and set aside for the garnish. Peel, seed, and chop the remaining cucumbers.
Put the chopped cucumbers, tofu, onion, lemon juice, garlic, brown sugar and 1⁄4 teaspoon of the dill weed in a blender and process until creamy. Transfer to a bowl and stir in the remaining dill weed. Season with salt and pepper to taste. Cover and refrigerate for 4 to 6 hours.
About 30 minutes before serving, chill four soup bowls. To serve, ladle the soup into the chilled bowls. Garnish each bowl with a cucumber slice topped with a sprinkling of dill weed. Serve immediately.
RECIPE: EPISODE #105
Pea and White Bean Puttanesca
Makes 2 to 3 servings
3 tablespoons vegetable broth, plus more as needed
1 ½ cups frozen peas
1 cup cooked white beans, drained and rinsed (see note)
1 cup prepared vegan marinara, plus more as needed
2 tablespoons capers, drained and rinsed
1 large scallion, sliced
3 cloves garlic, minced
¼ to ½ teaspoon crushed red pepper
½ teaspoon all-purpose seasoning or Italian seasoning
8 ounces whole grain lasagna noodles
Place broth and scallions into a large sauté pan. Sauté over medium heat for 3 minutes or until softened. Add the garlic, crushed red pepper and seasoning and sauté for 2 minutes more, adding more broth a tablespoon at a time if mixture becomes dry. Add frozen peas, white beans and marinara. Reduce heat to medium-low and simmer for 15 minutes, or until heated through.
Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Stir in the pasta. Decrease the heat to medium-low, cover, and cook, stirring occasionally, until tender but ﬁrm. Drain the pasta, then add it to the skillet. Toss gently until thoroughly combined. Serve immediately.
Episode #207 - Recipe © LAURA THEODORE 2011
Fancy Stuffed Peppers with Quinoa and Black Beans
LOW FAT VERSION from SHOW #112
Makes 6 servings
This tempting, hearty entrée is especially well-suited to wintertime, and the festive presentation will grace the table at any holiday celebration. Choose the color of peppers accordingly: orange and yellow for Thanksgiving, red and green for Christmas, or red for Valentine’s Day.
1 cup quinoa, rinsed thoroughly
2 cups vegetable broth
6 bell peppers, any color or a combination of colors
1 jar (about 25 ounces) low-fat marinara sauce, as needed
1 can (15 ounces) black beans, drained and rinsed
6 ounces cremini or white button mushrooms, chopped
1 onion, chopped
1⁄4 cup toasted wheat germ, plus more as needed
2 cloves garlic, chopped
1 teaspoon dried basil
Put the quinoa and broth in a medium saucepan and bring to a boil over medium-high heat. De- crease the heat to medium-low, cover, and simmer for about 15 minutes, until the water is absorbed and the quinoa is soft but not mushy. Let cool slightly. Transfer to a bowl, cover, and refrigerate for 2 to 24 hours.
When ready to assemble the stuffed peppers, preheat the oven to 400 degrees F.
Slice off the top 1⁄2 to 3⁄4 inches of each pepper and set aside (these tops will be used to “cap” the peppers later). Seed the peppers.
Spread 1⁄2 cup of the marinara sauce into the mixture in the bottom of a deep casserole large enough to hold all the peppers snugly so they remain upright during baking.
Set aside 1⁄4 cup of the remaining marinara sauce. Mix the quinoa with the beans, mush- rooms, onion, wheat germ, garlic, basil, and half of the remaining marinara sauce. Stir until well combined, adding more marinara sauce, a couple of tablespoonfuls at a time, until the mixture is moist but not soupy. If the mixture does get a little soupy, simply add more wheat germ.
Spoon one-quarter of the mixture into each pepper, mounding it if need be. Spoon 1 tablespoon of the reserved marinara sauce over each pepper,
then top with the pepper tops. (The stuffing will peek out between the pepper tops and bottoms.) Carefully position the peppers in the casserole so they will remain upright while baking.
Cover and bake for 45 to 60 minutes, until the sauce is bubbly and the peppers are slightly tender but not mushy. Serve immediately or let cool for 15 minutes before serving. Put the sauce that has accumulated at the bottom of the casserole in a gravy boat or small bowl to pass at the table.
Autumn Delight Soup
This low-fat, but filling soup is inspired by the tastes of fall and winter fare.. It is easy to make using basic, bountiful vegetables from the fall harvest. Add your favorite veggie varieties to make your own version of this delightful, hearty soup.
4 medium white potatoes, scrubbed, peeled, cubed
1 large sweet potato, scrubbed, peeled, cubed
4 carrots, scrubbed and sliced
1 shallot, sliced
3 cloves garlic, chopped
1/2 red onion, chopped
6 stalks celery, with leaves, sliced
8 ounces Baby Bella or white mushrooms, sliced
16 ounces, low fat vegetable broth
1 vegetable bouillon cube
pinch cayenne pepper
1 teaspoon dried basil
1/2 teaspoon Italian style herbs
Spring or filtered water
Place all of the ingredients into a large soup pot. Add enough water to cover. Cover loosely and simmer over medium/low heat for 50 minutes to one hour. Serve in deep soup bowls with whole grain crackers on the side.
Whole Grain Rotini with Broccoli Rabe and Garbanzo Beans
Serves 2 to 3
This tummy warming dish is full of good taste and easy to prepare for a weeknight meal.
1/2 vegan boullion cube, crumbled
1/2 cup water, plus more as needed
1/2 pound whole grain or whole wheat rotini pasta
1 bunch broccoli rabe, cleaned, trimmed and chopped
3 cloves garlic, minced
1 can (15 ounces) garbanzo beans, drained and rinsed
1/8 to 1/4 crushed red pepper, to taste
1/2 teaspoon organic tamari
Sea salt (optional)
2 to 3 teaspoons wheat germ
Pour the 1/2 cup water into the bottom of a large skillet. Add the crumbled boullion cube and bring to a simmer. Stir the boullion cube into the simmering water unitl it is almost dissolved. Add the broccoli rabe, garlic, garbanzo beans and crushed pepper to the large skillet. Cover and simmer for 6 to 7 minutes, adding a bit more water as needed if the pan becomes dry. Add tamari. Cover and simmer a few more minutes, or until broccoli rabe is tender, but still firm. Do not overcook!
Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Stir in the rotini. Decrease the heat to medium-low and cook, stirring occasionally, until the rotini is tender, but firm. Drain the pasta well.
For each serving: Place about 1 cup (or more) of the cooked rotini into a pasta bowl. Sprinkle with 1 teaspoon wheat germ. Top with generous portion of the brocolli rabe mixture, making sure to include some of the broth (this will flavor the rotini). Season with sea salt, if desired.