Sunday, March 29, 2009

Chocolate Cookie Bars





Sometimes you just want chocolate.




After dinner, Emma got a craving for chocolate chip cookies. She found a recipe, sweet-talked her brother into taking her to the grocery store for chocolate chips, and set to work.




Before long, the cookies were out of the oven, and the kids were making them disappear--fast. Meanwhile, I was trying to come up with a low fat treat that I could make without another run to the store. These are very sweet, but at least they have no added fat. And they taste great with a mug of cold soy milk.






1 1/2 cups white whole wheat flour
1/2 cup unsweetened dark cocoa powder
2 t baking powder
1/2 t salt
8 oz lite firm silken tofu
1/4 cup vanilla soy yogurt
1/4 cup agave nectar
2/3 cup maple syrup

Preheat oven to 350 degrees. Combine dry ingredients and whisk together. Combine wet ingredients, including tofu, in a separate bowl, and blend with immersion blender (or blend in regular blender). Add wet mixture to dry mixture and stir to combine. Spread batter in a nonstick 9" X 13" cake pan. Bake 20 minutes. Let cool in pan briefly, then cut into bars.


Wednesday, March 25, 2009

VT's Vegetable Kootu

The most recent issue of Vegetarian Times magazine (March 2009) features South Indian recipes--including this delicious Mixed Vegetable Kootu.

I tweaked the amounts of cayenne pepper, vegetables, and oil--the recipe called for 2 tablespoons of coconut oil, and I simply omitted it. It had plenty of coconut flavor already, from the coconut in the recipe. I followed VT's suggestion to substitute dried coconut soaked in hot water for the fresh coconut. I also substituted frozen cauliflower and green beans for fresh.

Here's the recipe as originally written, with my changes in red.

Mixed Vegetable Kootu

1 cup firmly packed cilantro leaves
1/2 cup fresh or frozen grated coconut (or dried coconut soaked in hot water for 15 minutes and then drained)
1/2 cup low-fat coconut milk
5 cloves garlic, peeled
1 serrano chile, stemmed and seeded
1 T ground coriander
1 t cayenne pepper (I used only used 1/2 teaspoon)
2 medium carrots, cut into 1/4-inch diagonal slices
1 medium sweet potato, peeled and cut into 1/4-inch rounds (I used 2 sweet potatoes)
1/2 head cauliflower, cut into florets (I used 1 16-oz bag of frozen cauliflower)
1/4 lb green beans (I used 2 cups of frozen green beans)
2 T coconut oil (I omitted this)
1 t mustard seeds
8 curry leaves, optional (I used 8 dried leaves--I buy fresh curry leaves and dry them in the
oven for future use)

Procedure:

1. Puree cilantro leaves, coconut, coconut milk, garlic, serrano chile, coriander, and cayenne pepper in food processor until mixture forms a smooth paste. Set aside.
2. Place carrots and sweet potatoes in large skillet and cover with 1 cup water. Bring to a simmer over medium heat, and cook 2 minutes. Add green beans, cover, and cook 2 minutes more, or until vegetables are just tender (they will need to cook about 10 minutes if you are using frozen vegetables--read the directions on the package). Stir in cilantro-and-coconut paste, and season with salt and pepper if desired. Cover and keep warm.
3. Meanwhile, heat oil (or dry skillet) over medium-high heat. Add mustard seeds and cover. Cook 30 seconds, or until sizzling/popping subsides, then stir in curry leaves. Stir mustard seeds and curry leaves into vegetables. Serve hot or at room temperature. We ate them with papads.

Sunday, March 15, 2009

Vegan BLTs

No picture--we ate them up too fast.

For two sandwiches:
4 slices whole wheat bread, toasted
1/2 avocado, sliced
1 small tomato, sliced
Lightlife Fakin' Bacon, browned
Lettuce

Arrange avocado and tomato slices, Fakin' Bacon, and lettuce between pieces of toast. Enjoy!