Recipe: Ultimate Vegan Brownies

As far as vegan baking goes, this was one of the times when if I did a blind taste test, I would absolutely fail at guessing that what I was eating was vegan. These brownies have all of my favorite typical brownie qualities - chewy and fudgey but not too heavy, firm around the edges, very moist, very chocolatey and with a light and thin crust on top.The absence of dairy and eggs (or even an egg substitute, for that matter) is not noticeable. My only comment - can't call it a criticism since it didn't end up being a negative - is that when these were still warm and I started cutting the baked brownies, I had to be careful to not let the pieces separate. I attribute this mainly to the fact that I should have let them cool longer before slicing, but also because there is no egg or other real binding agent in the recipe. But in the end, it didn't matter and I wouldn't go about trying to add something else.These vegan brownies are by no means "healthy" - but at least if you're going to eat a brownie, you're doing your body a bit of a favor by not having dairy/eggs present. And I also like that there are no ingredients atypical of brownies present... which isn't to0 say recipes out there using non-dairy milk, tofu, alternative binding or levenaging agents, etc. aren't great, but it's nice that everything in here is pretty standard as far as brownies go.I've always had success with brownie recipes that include coffee, and a combination of real melted chocolate and cocoa powder, and this was no exception. The taste, texture and consistency of these vegan brownies leave me thinking I won't ever make them with dairy again. Hope you like them as much as I and my taste testers did!!(Click through for the recipe!)Recipe: Ultimate Vegan Brownies*Adapted from this recipe (just the brownie portion)What You Need:

• 2/3 cup brewed coffee
• 1 tbsp Earth Balance (or other non-dairy butter substitite; coconut oil should work as well)
• 3 oz dark chocolate** pieces
• 2 3/4 c sugar (I used a combination of white and turbinado)
• 1 cup unsweetened cocoa powder
• 1 1/2 tsp salt
• 2/3 c coconut oil (in liquid form), plus a little extra for greasing the pan
• 2/3 c water
• 1/2 tbsp vanilla bean paste
• 2 c all purpose flour
• 1 tsp baking powder
• 3/4-1 c dark chocolate chips

What You Do:

• Preheat oven to 350 degrees, and lightly grease a 9x13 baking dish with a thin coating of coconut oil.
• In a double boiler over simmering water (or a small saucepan over low heat), melt the dark chocolate, Earth Balance and coffee - stir frequently until all are thoroughly combined and smooth. Set aside.
• Combine sugar, cocoa powder and salt in the bowl of a stand mixer fitted with the paddle attachment***, and mix to combine.
• Add oil, water and vanilla and mix to combine. Then mix in melted chocolate/coffee.
• In a small bowl, whisk flour, baking powder and chocolate chips; add in thirds to wet ingredients, mixing a few seconds after each addition.
• When all ingredients are just combined, pour the batter (which will be shiny and delicious!) into the prepared baking pan.
• Bake on the middle rack for about 40 minutes, or until a toothpick comes out just clean.
• Let cool in the pan for an hour or two before cutting and removing.
• Eat as is, with coconut milk ice cream, with an ice cold glass of coconut milk, or however you please! Store in an airtight container, and then freeze what/if you don't finish within 3 days.

NOTES:*This recipe is according to sea level needs. I live at about 5000 feet though, so the adjustments I made were to increase the oven temp to 375 degrees and reduce the baking powder to 3/4 tsp.**Not all dark or bittersweet chocolate is dairy-free. Check the ingredient label before you buy and make sure no milk products are present.***You can also use a hand-held mixer, or get a good workout and mix with your best trusty wooden spoon!

Recipe: Roasted Vegetables with Quinoa and Garlic Basil Vinaigrette

Vegetables made any way you like - roasted, steamed, sauteed, raw - mixed with a grain like quinoa or rice is one of the healthiest, most versatile and cost effective ways to eat. Vegan or not, everyone should include food like this in their regular diet - but the fact that this recipe is vegan doesn't hurt! This roasted veggie and quinoa recipe and variations on it have become a dinner staple in our house.Any vegetable/grain combination you concoct can be a side dish, or eaten as your main meal any time of day. When it's the main event, throw in a can or two of beans for extra protein and heartiness. I'll be posting variations on the following basic recipe - it's amazing the difference the omission or addition a different veggie or two or three can make, or a slight tweak to the seasoning - but, here's a simple and tasty starting point. And remember - consider this recipe to be more of an outline or suggestion; one you can tweak in any way with the quantities and types of veggies and seasoning you include.(Click through for the recipe!)Recipe: Roasted Vegetables with Tricolor Quinoa and Garlic Basil VinaigretteWhat You Need

• 1 cup dried tricolor quinoa

• 2 med/large sweet potatoes, diced

• 1/2 pint grape tomatoes

• a few handfuls of kale, torn into small pieces

• 1 cup diced baby portobello mushroooms

• 1-2 cups broccoli

• 1 small zucchini, quarted and sliced

• 2 cloves of garlic, minced

• 1-2 tbsp coconut oil

• 1/4 c white wine vinegar

• 1-3 tbsp olive oil

• 3/4 tsp garlic powder

• 1/2 tsp dried basil

• ground pepper, salt, dried chili flakes to taste

What You Do

• Preheat oven to 350 degrees.

• Cook quinoa according to instructions on package.

• Toss diced sweet potatoes with fresh garlic, a drizzle of coconut oil, a pinch of salt and plenty of ground pepper in a 9 x 13 baking dish, and roast until potatoes are just soft (about 30 minutes).

• Add kale, broccoli, tomatoes, zucchini and mushrooms to roasting pan and toss with sweet potatoes. Add another drizzle of coconut oil if you want.

• Increase oven temperature to 385 degrees, and roast all of the vegetables for about 15-20 minutes.

• Whisk vinegar, garlic powder, dried basil, ground pepper and a small pinch of salt in a small bowl; slowly pour in olive oil (I prefer a much higher vinegar to olive oil ratio than is traditional, but adjust to your personal preference) and whisk to emulsify.

• Combine cooked quinoa, roasted vegetables, a few shakes of crushed red pepper and the vinaigrette in a mixing or serving bowl. Eat hot, cold or at room temp!

Recipe: Raspberry Banana Fruit Leather

Fruit Roll-Ups were a childhood sweet staple for me (my favorite non-healthy - though still HFCS-free - brand is Joray), but as my tastes and taste for healthier alternatives evolved, I learned to instead reach for fruit leather - like Stretch Island Organic - or other similar store-bought products that only have fruit and natural fruit juice as ingredients.But like just about anything else, homemade trumps store-bought - you have complete control over ingredients and taste - and this rule definitely applies to fruit leather. I recently attempted a first stab at making it, so I have some fine-tuning to do - and will post updated recipes in the future - but for now, this seems to be a good basic recipe to build off of.I used a dehydrator, but an oven at a low temp also works fine.We had a little cheesy laugh when I first cut into the prepared and cooled fruit leather - I inadvertently made it into a "C", the first letter of my fiance's last name (and my last-name-t0-be)... or Pac Man, depending on how you look at it...:So I continued slicing wedges:And finally rolled the slices up and placed them in a jar for easy grabbing!:Raspberry Banana Fruit LeatherWhat You Need

• 1 pint of fresh raspberries
• 1/2 ripe banana
• 1/4 tsp vanilla bean paste (optional)
• 1/2 tsp coconut oil

What You Do

• Using your fingers, coat the puree/liquid sheet of your dehydrator with a very thin film of coconut oil. If you don't have a dehydrator, line a small baking sheet with tin foil, then parchment paper, and lightly grease that with the oil.
• In a blender (Blendtec or VitaMix is preferable, for their power), puree the raspberries, banana and vanilla for at least 2 minutes. I left the raspberry seeds in (vs. straining them out) because they contain important nutrients. With a powerful enough blender, the seeds will also be pulverized (I learned my lesson and will blend the mix a bit longer next time).
• Pour the puree on your dehydrator or baking sheet and spread out evenly with a spatula.
• Turn the dehydrator (or oven) temperature to 115 degrees. The dehydration process will take longer at this temperature than a higher one, but it will prevent all of the good fruit enzymes from being killed off.
• Dehydrate for about 12 hours. About 10 hours in, I tested mine and noticed that it was solid and formed, but the underside was still a little mushy. So, I flipped the fruit leather sheet over and continued the process for another two hours or so, and everything dried out evenly.
• When done, remove and let the fruit leather cool completely on a piece of parchment paper before you cut it.
• Slice as you like, roll up and eat to your heart's desire! I'd say if you don't finish eating your batch within 2 days, refrigeration is a good idea.

Wheatgrass, Smoothies, Beer & Onion Rings in Scottsdale

Does this: and this:cancel out this??:I'll answer that myself with a begrudging "no" :) But that's okay! I believe when you eat a clean diet of whole foods - especially plant-based - at least 90% of the time, it gives you a little wiggle room to indulge in some things that offer no health benefit whatsoever. Though maybe that's not entirely true... they aren't called "comfort" foods for nothing! And as long as that concept of a "comfort" food isn't abused, I believe there is truth in it. I also think that as your body becomes more and more used to eating clean, whole foods, you crave the bad stuff much less if at all.But - a little indulgence of something that just tastes good is good for the spirit once in a while too!To be fair though, I guess I can't exactly call this a "little" indulgence... maybe "little" on the scheme of things (and it was meat and dairy-free), but as evidenced in the photo this was a pretty large plate of huge onion rings! Too big to fully finish, unfortunately (or fortunately?).Let me backtrack for a second though to give some context. Peter and I are in the Phoenix area for the weekend, and conveniently there is a nice outdoor shopping center with a couple of decent food options across the street from our hotel in Scottsdale.The first two photos above were from Jamba Juice, which is always a welcome sight when traveling. As long as you stay away from the added-sugar-laden smoothies, you have many good options to choose from. We stopped in for a late lunch of sorts, starting with shots of wheatgrass - a wonderful detoxifier - and then shared two smoothies. We went for an Apples & Greens (now a new favorite) and an Acai Super-Antioxidant (minus the sherbert), both with an extra boost of soy protein. Refreshing and anti-oxidant-boosting on a warm and sunny Arizona afternoon!For dinner last night, we went to Nimbus Bistro & Brewery, which is conveniently right across the street from our hotel. We enjoyed decent veggie burgers, but started with a pint of the Old Monkeyshine Ale and Oatmeal Stout and the onion rings. Our mutual criticism is that a few of them were too heavily battered - to the point of doughiness - but they were all around pretty tasty. They inspired me to start thinking of how I could make a "lesser of two evils" - maybe even borderline "healthy" (or at least not unhealthy) version at home... so stay tuned for that in the next couple of weeks! 

Recipe: Vegan Mac & Cheese

If you'd told me a couple of years ago that I'd eat and enjoy - let alone cook myself - vegan "mac and cheese," I'd have laughed. And rolled my eyes. And probably gagged. But curiosity got the better of me recently, after reading about different and new dairy replacement options, and I decided to go for it... still without much confidence that I would end up with a dish I'd feel compelled to eat.Fortunately, I was pleasantly surprised.Let me backtrack again for a moment to say I've personally never been a fan of soy cheese. For lack of a better word... yuck. Even since scaling way back on my dairy intake - a decision I'm happy with for the physical and health benefits - I don't find I miss it. And I was a dairy lover. Ice cream, yogurt, cheese, you name it. Dairy ice cream is easy to replace with non-dairy alternatives (more to come on that soon...), but as for straight up cheese I'd rather generally avoid non-dairy alternatives and instead just savor a few bites of the real deal (helloo Humboldt Fog) on a rare occasion.But then recently, I read about Daiya - a new non-dairy "cheese" that is also soy-free. I came across a few other blogs raving about it's authentic-like properties - the absence of a funky aftertaste, a pleasant flavor and texture, great melting ability, and all-around cooking versatility. So I decided to give it a try.I stood over the stove, beginning the cooking process with what I can only imagine was a skeptical look on my face (think eyebrows either slightly arched or furrowed) as I stirred the pot... literally, not figuratively... and my expression relaxed and morphed into one of happy intrigue (think eyebrows slightly raised while smiling smirkily).  I boiled some pasta, made the "cheese" sauce, combined the two and then baked them. And this is the happy dish I wound up with:This was my first attempt making anything like this, and it's a recipe I'd like to tweak and evolve - I wish I'd made brazil nut "parmesan" before making this dish, because I think it would be great sprinkled on top; I also think chopped broccoli and tomatoes would work very well baked in - but I do think this is a tasty starting place in the world of non-dairy macaroni and cheese.Without sacrificing taste and texture, I'd rather have the ingredients in this go into my body than the bagillion things I can't pronounce on a box of Velveeta or something along those lines, that's for sure - and it's vegan, soy-free and could also be easily made gluten-free with rice pasta or quinoa pasta.So, give it a go and let me know what you think!Recipe: Vegan Macaroni Gemelli & CheeseWhat You Need:

• 8-10 oz pasta (I used regular gemelli)
• 1 package of Daiya Shredded "Cheddar"
• 1 1/4 c coconut milk (from a carton - I think canned would be too rich in this case)
• 2 tbsp non-dairy "butter" (no margarine - try soy-free Earth Balance)
• 1 tsp ground mustard seed
• 1 tbsp nutritional yeast
• salt to taste (a pinch or two should do)
• lots of fresh ground pepper
• garlic powder to taste
• red pepper flakes to taste
• 1/8 c breadcrumbs (more about my thoughts on breadcrumbs here!)

What You Do:

• Preheat oven to 350
• Prepare pasta according to instructions on package; cook to al dente doneness
• In a small/medium saucepan, heat coconut milk and "butter" over medium heat until "butter" melts and liquid is simmering
• Add all other ingredients - minus breadcrumbs - and whisk frequently to stir as everything melts and combines together
• Simmer for 10-15 minutes, or until "cheese" mixture is smooth and creamy; taste for seasoning and adjust as needed to your preferences
• Mix "cheese" sauce and pasta in a large bowl, and pour into an oven-safe baking dish (I used a round, glass 9-inch dish)
• Sprinke breadcrumbs on top
• Bake on center rack at 350 for about 10 minutes, and then switch oven temperature to high broil
• Keep a close eye on the oven and broil for about 5 minutes (give or take a min. or two) until bubbling and the top is lightly browned
• Remove and devour!

Leftovers will keep in the fridge for a couple of days, and reheat well in the oven. I froze some leftovers too, so time will tell how well (or not) it thaws and reheats.. 

Food for Thought: Breadcrumbs

Have you ever checked the ingredient list on pre-packaged breadcrumbs? I remember the first time I did, and was shocked at a few things - most of all the sheer number of ingredients, and also the presence of certain things like milk products and unpronounceable ingredients that I wouldn't think have anything to do with breadcrumbs. Breadcrumbs aren't terribly hard to make from scratch, but it's nice to have a go-to store-bought option - and aside from panko breadcrumbs, I had no such luck for a few years.And then finally, a couple of weeks ago, I found Edward & Sons Organic Italian Herbs Breadcrumbs. The ingredients? Nice and clean - only 9 present, and all serving an obvious purpose. See for yourself here.And these breadcrumbs taste great (and are organic and vegan-friendly!), so I couldn't recommend them more!I found Edward & Sons brand at New Frontiers, and Whole Foods and other natural foods stores should carry it as well.Any other brands of breadcrumbs you recommend that fit the short ingredient list/organic/vegan criteria?

Recipe: Brazil Nut "Parmesan"

I'm almost hesitant to refer to this brazil nut recipe as "parmesan" because nothing can necessarily compare with the real thing and its unique tanginess (and I should know... I was always that girl sitting at a restaurant table as the server ground fresh parmesan over my pasta, pausing repeatedly to finish up as I awkwardly told them to keep it coming...). But - I was recently enlightened to this brazil nut-based recipe that works well to serve as that extra "something" to finish off certain dishes very well, as parmesan does. And, of course, this is a vegan alternative - but, as is the case with any vegan recipe I share, it's delicious for anyone!Plus, it doesn't hurt that you get the added benefits of brazil nuts. No, because of their high fat content you don't exactly want to OD on them, but they contain selenium which makes their protein "complete" - meaning the protein in brazil nuts contain all amino acids necessary to foster optimal growth in humans. Animal proteins do this too, so if you're avoiding animal protein partially or completely, brazil nuts - in small to moderate quantities - can be a good addition to the diet.But enough of that - here's the recipe!:Recipe: Brazil Nut "Parmesan"What You Need

• 1 cup brazil nuts

• 1 medium clove of garlic

• 1/2 tsp salt

What You Do

• Combine all ingredients in a food processor and blend until texture is a medium-rough grind. Sprinkle on top of your favorite savory foods and enjoy!

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Recipe: Quinoa Pesto Pasta with Sauteed Vegetables and Chickpeas

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Since making this pesto recently, I was eager to put it to use (beyond continuous tastes off of a fork or spoon dipped in... what?). In keeping on the kale and chickpea kick I've been on recently, here's what I wound up with:Quinoa Pesto Pasta with Kale, Chickpeas, Mushrooms and TomatoesYou can make this with whatever your favorite pasta is; I used quinoa this time - so as is this recipe is both vegan and gluten-free. I tend to prefer whole wheat or regular pasta, or quinoa - rice-based just isn't my favorite. But for something a little "different", quinoa pasta is a delicious alternative. Not all regular grocery stores carry it, but Whole Foods, New Frontiers, and other similar markets usually do.You can also break this recipe down into different components that work well on their own, as well as a combined whole.Warm, garlicky vegetables and chickpeas? I could eat this right out of the pan:And actually, we did just that... a few times...:And then there was the quinoa pasta, mixed only with pesto:But when this is the finished product, it's worth waiting for everything to be combined!:Recipe: Quinoa Pesto Pasta with Kale, Chickpeas, Mushrooms and TomatoesWhat You Need

• Prepared pesto (1/2 - 1 cup, to your preference)

• 8-10 oz quinoa pasta, cooked

• 1 large garlic clove, smashed and finely chopped

• 1 cup diced baby portobello mushrooms

• 1 pint grape tomatoes

• 2-3 cups torn red kale

• 1 14 oz can chickpeas, rinsed and drained

• 2 tbsp olive oil, separated

• to taste: salt, ground pepper and dried chili flakes

What You Do:

• Heat 1 tbsp of olive oil in a medium saucepan over medium heat and add garlic; saute for a few minutes until it begins to soften

• Add mushrooms and tomatoes; saute uncovered, stirring occasionally, for about 5 minutes. Cover loosely and continue to cook for another 3-5 minutes, or until mushrooms are almost just cooked through and some tomatoes are splitting or peeling

• Add a pinch of salt, ground pepper (tons, if you're like me!) and a few shakes of chili flakes

• Add additional tablespoon of olive oil and kale, and continue to saute. Once kale begins to look coated or wet, turn heat down to medium-low.

• Add chickpeas to vegetable mix; stir occasionally

• In a medium/large saucepan (might as well use the one you used to cook the quinoa!), warm the pesto for a minute or two over low heat. If your pesto was frozen, this will obviously take a little bit longer. Stir to warm and soften through.

• Add quinoa pasta to pesto and stir to combine.

• Add vegetable mix, toss all to combine, serve & devour!

Recipe: Vegan Pesto

Garlic and basil are two of my favorite flavors - so pesto is a no-brainer. If you tasted this without knowing the ingredients, you may be like me in that unless you were told, you wouldn't even realize what "traditional" pesto ingredient isn't present: parmesan. So - this is a vegan pesto recipe, as richly flavorful and robust as any other!Recipe: Vegan PestoWhat You Need

• 2 1/2 cups of loosely packed fresh basil leaves
• 1/4- 1/2 cup shelled walnuts (use more or less based on whatever you like - might take a few tries to perfect to your preferences)
• 2 cloves garlic
• 1/4-1/2 cup olive oil
• salt & pepper to taste

What You Do

• Process basil, walnuts, garlic, salt and pepper in food processor until coarsely ground and moist
• Add in oil in 2-3 tbsp increments, pulsing to combine each addition, until consistency is creamy and only slightly textured
• Store in refrigerator in an airtight container for 2-3 days (you can drizzle some olive oil on top to help prevent discoloration); freeze to preserve longer

San Francisco Eating: The Plant

At the recommendation of good friend whose taste buds I trust, we decided to check out The Plant - known for its use of local and organic produce/ingredients - at Embarcadero in San Francisco for lunch one day. We arrived at a slightly odd hour between lunch and dinnertime, and were bummed to discover that the actual restaurant was closed - but luckily the related cafe right next door was open. This sample cafe menu is more robust than what we saw, but it didn't matter. It was a good place to catch up over good food with good friends!

We shared the BBQ tempeh panini (tempeh with chipotle barbeque sauce, roasted red onion and vegan aioli), which was served with a fresh side salad and deliciously vinegary pickled cucumber slices that you can tell are made in-house:

And the Plant burger, which is a veggie burger made from lentils, mushrooms, beets, cashews and bulgar. Served on foccacia with roasted onion, lettuce, tomato and vegan aioli and plated along side a salad, herb-roasted fingerling potatoes and more pickled cucumber slices, it was a unique and very tasty veggie burger:

And, The Plant serves Blue Bottle coffee! Soy cappuccino with a foamy flower flourish = yum:

San Francisco Has Great Food.

...but I am sure that is not news to you. It isn't even "news" to me - I've been hearing and reading about the amazing food in San Francisco for years - I'm just feeling thrilled and grateful for having been able to finally experience it firsthand!This city did not disappoint. From restaurants to farmers markets, I've been spoiled with truly great eating and drinking the last few days. Details coming up next...

Vegetarian Chinese & Vietnamese Food in San Francisco

Asian cuisine in San Francisco is plentiful and impressive, both in its variety and quality. We lucked out with two great lunches that were vegan, inexpensive but generously portioned, authentic and mouth-wateringly tasty:Steamed vegetables, pan-seared veggie dumplings, steamed rice, veggie roll and wontons (huge plate all for $8.95!) - and good tea of course - at Lucky Creation in Chinatown:Lucky Creation is a 100% vegetarian Chinese restaurant, and one I highly recommend. In addition to the straight up vegetable-based options I opted to order, they also have menu items that sound more typical of your average Chinese restaurant - but everything is bean curd or wheat gluten-based. Vegetable and rice noodle pho with bean sprouts, jalapeno and lemon on the side from Pho Vietnam in Nob Hill:

San Francisco!

Arrived in San Fran yesterday. Loving the beautiful city, good food and good coffee already. Any eatery or bar suggestions/recommendations???Climbed the Filbert Steps yesterday (may or may not have been workout for the day...) with friends. Here we are at the top - Golden Gate bridge a wisp in the background - gorgeous view from up there!: 

Recipe: Flourless Chocolate Torte with Ganache and Dark Chocolate Peanut Butter Crumbles

My mission was to create a Passover-friendly dessert that was also dairy-free. You would never know this rich, dark, fudgy chocolate torte is both gluten-free (flourless and without any leavening agents, so appropriate for Passover) and dairy-free... but it is.According to my taste testers, it was a hit (and I will say I liked it myself too!). The inside is kind of like a ridiculously chocolatey, dense brownie. It's definitely a recipe I'll go back to again and again for different occasions... or for no occasion at all... and it's very versatile in terms of what you can embellish it with on top (or even in the middle, though I didn't do that this time) or how you serve it. Here's what I did this time around:Flourless Chocolate Torte with Ganache and Dark Chocolate Peanut Butter CrumblesWhat You Need:

• 12 oz bittersweet chocolate (dairy-free - just check that the ingredient list doesn't include any milk products) - you can also sub in some dairy-free semi-sweet chocolate

• 1 c Earth Balance butter substitute, with 1 tbsp separated

• 3 tbsp coconut oil (virgin, unrefined), separated

• 1 c turbinado sugar

• 1/4 white sugar

• 1 c unsweetened cocoa powder (dairy-free - just check that the ingredient list doesn't include any milk products)

• 6 large eggs

• 1 tbsp coconut milk (either from a carton or can - if from a can, make sure to shake/stir contents thoroughly first)

• 1 tbsp honey

• 2 tsp vanilla (separated)

What You Do:

1. Preheat oven (middle rack) to 375 F.

2. Prepare 9-inch springform pan with coating of coconut oil. Line bottom with parchment paper, and coat over it with oil as well. (Note: you can also make this recipe with an 8- or 10-inch pan, but you'll have to adjust baking time accordingly and of course the thickness of your finished product will vary as well).

3. Place 2/3 of the chocolate, 1 cup of Earth Balance (minus 1 tbsp) and 1 tbsp of coconut oil in a double boiler - you can make your own with a heat-proof bowl resting over a saucepan containing about an inch of simmering water (don't let the bottom of the bowl touch the water). Stir the mixture often until the chocolate and Earth Balance are fully combined.

4. Transfer melted chocolate mixture to a large bowl; add turbinado and white sugars and mix well.

5. Add eggs one at a time, and whisk each well before adding the next. Stir in vanilla.

6. Using a sifter or fine colander/strainer, sift the cocoa into the bowl and stir until just combined.

7. Pour the batter in the pan and bake for about 40 minutes (doneness can be gauged based on when cake has risen and a thin crust has formed on top). Remove from oven when done and cool for 30 minutes in pan.

8. For the ganache, melt remaining third of chocolate, 1 tbsp of Earth Balance and 2 tbsp coconut oil in double boiler. Once melted/combined, remove from heat and stir in coconut milk, honey and remaining vanilla. Cool ganache mixture to lukewarm.

9. Once torte is cooled in pan, remove sides of pan and invert torte onto plate/platter (the bottom of the torte will become and remain the top). Lift off bottom of pan and carefully peel off parchment.

10. Slowly pour ganache onto center of cake top (do in quarter amounts to make sure you don't pool too much on at once) and gently spread out to edges in an even layer with a spatula. You can let some drip down the sides, as the drips will harden in formation (which I think looks nice!).At this point, this flourless chocolate torte is good to go as is! But, read on for a little something more...

11. I purchased two packages of Justin's peanut butter cups.These dark chocolate peanut butter cups are also vegan - and DElicious. I froze them and then smashed them into pieces with a rolling pin to sprinkle over the top of the torte. You can also use fruit or any other sweet garnish of your liking!

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Once you've completed topping your torte, it helps to refrigerate it for at least 30 minutes before serving - makes slicing a little easier - but room temp is fine too. And if you have leftovers, cut up small pieces/slices and freeze them in individual plastic baggies - they can be eaten right out of the freezer, or slightly thawed. But for how tasty this is, don't expect leftovers to last TOO long!This was plenty rich, so I served it as is. But - in addition to what you top the torte with, you could also plate it with ice cream (coconut milk ice cream for dairy-free!) or non-dairy whipped cream (more on that later...) to keep it dairy-free.

Recipe: Chopped Salad (du jour)

Yesterday was one of those trips to the grocery store when every piece of organic produce looked so good, I was having a hard time narrowing down what to buy f our dinner salad. I settled on pretty basic veggies, and the salad was delicious in its simplicity and freshness. It's vegan, raw, healthy, filling and satisfying. And, the mustard in the balsamic vinaigrette tied verything together nicely. If you want something a little heartier, make some quinoa or kamut and throw that in the salad too.What You Need:For the Salad:

• 4 cups chopped kale

• 2 cups chopped broccoli

• 1 cup chopped on-the-vine/plum tomatoes

• 1 cup peeled, chopped cucumber

• 1 cup chopped baby portobello mushrooms

• 1 cup chopped radicchio

• 1/2 cup pitted, chopped kalamata olives

• 1/2 cup finely sliced scallion/green onion

• 2 cups cooked garbanzo and kidney beans (or beans of your choice

For the Vinaigrette:

• 4 tbsp balsamic vinegar

• 1-2 tbsp olive oil

• 1-2 tbsp dijon mustard

• 1 tsp garlic powder or fresh chopped garlic

• 2 tsp ground pepper

• a few shakes of salt

What You Do:

• Combine all veggies in a large bowl.

• In a small bowl, whisk vinegar, garlic, pepper and salt. Whisk in mustard, and then whisk in oil. Taste as you go and adjust seasonings and liquid amounts to your preference (I personally added even more vinegar and mustard than what's listed above, but that's because I have a slight vinegar obsession)

• You can either dress the whole salad - even if you have leftovers to keep in the fridge, kale is a sturdy enough green that the vinaigrette won't cause it to wilt - or, portion out the salad in serving bowls and dress each individually.

Recipe: Vegan Whole Wheat Banana Chia Muffins

I've been on a bit of a banana kick lately... the evidence of which is starting to surface now, and in a few upcoming posts. I love eating fresh bananas when they are just barely underripe - as is, with peanut butter, on toast with peanut butter, or in cereal. As soon as a slight mushy/mealy factor sets in though, I don't like eating them plain - they're better frozen (more on the possibilities with that later) or left to turn completely brown and then be baked into deliciousness.Vegan whole wheat banana muffins with chia seeds? Why not!Recipe: Vegan Whole Wheat Banana Chia MuffinsWhat You Need

• 1 3/4 c whole wheat pastry flour

• 1/4 c wheat germ

• 3/4 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1 tsp cinnamon

• 1/4 c coconut oil

• 1/4 c applesauce (unsweetened)

• 1/3 c turbinado sugar

• 1/3 c light brown sugar

• 2 flax eggs

• 2 large ripe bananas

• 1/3 c coconut milk (from a carton, or low-fat canned)

• 1 tsp vanilla

• 1 -2 tbsp chia seeds (UPDATE: to boost chia intake, increase this to 3-4 tbsp)

• 1/4-1/2 c unsweetened, shredded coconut, plus a few tbsp (separate)

What You Do

• Preheat oven to 375 degrees (395 if at 5000 feet altitude)

• Grease cups of 12-muffin tin with coconut oil*

• Whisk flour, wheat germ, salt, baking soda, baking powder and cinnamon in a bowl

• Beat coconut oil, applesauce and sugars

• Add flax eggs to oil/sugar mix and beat to combine

• Mash bananas with a fork in a small bowl and add to the wet mixture, along with vanilla; beat to combine

• Add the dry mix to the wet in 3-4 increments, mixing gently, until just combined

• Stir in chia seeds and coconut (to taste/preference)

• Spoon batter into greased muffin tin cups**

• Sprinkle the extra tbsps of coconut on top of some or all of the muffins

• Bake for about 25 minutes, or until a toothpick inserted into the center of one comes out clean (start checking around 20 min to make sure you don't overbake)

• When done, remove tray from oven and let sit for 10-15 minutes before removing muffins and setting them on a cooling rack to completely cool off. But not before eating one or two while they're still warm!***

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*I typically don't use the paper cups/liners for muffins. Even if I grease them, I find too much of the baked good sticks to the paper - which means less to eat and enjoy!**Using a cookie scoop makes this step incredibly easy***The muffins will keep well for a few days (set on a plate and cover with tin foil). But, you can also freeze them - whole or sliced in half - and them warm as desired in the oven when you are in the mood!

Egg Replacements in Baking: Flax & Chia

Sometimes eggs can simply be omitted from a baking recipe, if there are other ingredients present that are binding enough - but often something is lost. And egg-like substitutes are not an option as far as I'm concerned. Instead, I've come to love replacing eggs in recipes such as muffins and batter breads (banana, pumpkin, etc.) with a "flax egg." It's easy, cheap, vegan and super healthy - just whisk 1 tablespoon of ground flax with 3 tablespoons of water until thoroughly combined, and then let the mixture sit for a minute or two. It will form a gooey, stretchy consistency that provides the necessary binding properties to various baked goods, without impacting the flavor much if at all. If the overall taste of what you are making is mild, you may be slightly more aware of the presence of flax - it has a subdued, mild nutty quality - but to me at least, it's thoroughly enjoyable.And to boot, flax has tons of health benefits. Particularly for vegetarians and vegans, the omega fatty acids in flax seed are an important boost.If you find that ground flax is a little harsh on your GI system, try using a "chia egg" replacement with ground chia seeds instead.

Health Matters: "F.D.A. Is Ordered to Restrict Antibiotics’ Use in Livestock" (via NYTimes)

"F.D.A. Is Ordered to Restrict Antibiotics’ Use in Livestock"It's about time...

Health Matters: Say No to Gentically Modified Salmon

I really can't wrap my head around any of this.The FDA appears to be close to approving the sale of genetically modified (GM) salmon. To me, GM or genetically engineered (GE) foods - especially animal products (this salmon would be the first available in the U.S.) - are problematic as it is. But to top it off, there is no mandate that GM/GE foods be labeled as such. As for salmon, whether salmon is wild or farm-raised needs to be specified where it's sold... so in what way does it possibly make sense that GM salmon doesn't need to have a label indicating it as such?? Or any other GM/GE food, for that matter? Plain and simple, it doesn't.Even if GM/GE food is the way of the future (or present, as plenty GM/GE products are on grocery store shelves everywhere), it still boggles my mind that there aren't strict rules mandating that these products be clearly labeled. We as consumers have the right to make informed choices about the foods we put into our bodies, and this complete lack of transparency really tramples all over that right.The company bringing us this mutant GM fish is AquaBounty. According to their website, they are "developing advanced-hybrid salmon, trout, and tilapia designed to grow faster than their conventional siblings." As for the salmon, they write: "AquAdvantage® Salmon (AAS) include a gene from the Chinook salmon, which provides the fish with the potential to grow to market size in half the time of conventional salmon. In all other respects, AAS are identical to other Atlantic salmon."So they are touting the benefit of this salmon as being it's speedy development time ,as compared to "conventional" (i.e., NATURAL) salmon. Even if they have conducted research supporting the safety of this salmon, my personal belief is that even simply due to time - or lack thereof - there is no way to know what potential negative effects this could have in the long run.Consumer groups are (rightfully!) petitioning both the apparently imminent approval of GM salmon and the lack of a label requirement. They wrote: "Atlantic salmon is a substance traditionally regarded as safe. [AquaBounty's] GE process significantly alters the salmon's composition, however, in a way that is reasonably expected to alter its nutritive value or concentration of constituents, and the new substance raises safety concerns... Under the Agency's regulations and guidelines, such a substance must be treated as a food additive and the Agency must make a closer inquiry into the safety of its consumption, including, but not limited to, subjecting it to extensive pre-market testing."Sounds very reasonable to me.I am no conspiracy theorist and I am not an all-around skeptic or cynic, but regardless of research or studies indicating the safety of GM/GE foods, the realist in me immediately sees a large, shiny red flag being raised at the idea of foods/ingredients altered in such a way from their natural state - especially animal products. I have issues as it is with non-animal product GM/GE foods - but to alter animals in such a way is an even bigger beast. I love science, but I don't think living things that we then put in our bodies were meant to be meddled with in such a way. I worry the risk will very, very much so outweigh any purported benefit, now or down the road.Perhaps the key point here though is that regardless of whether you personally are for or against the manufacturing, sale and consumption of GM/GE foods, we should be able to very easily know whether what we are eating falls into that category or not. And the fact that some major food corporations and government agencies say otherwise makes less than no sense to me.On another personal note, this announcement about salmon disappoints me especially as a salmon-lover - it's one of my favorite types of fish, especially in sushi form - but unless I can be sure whether salmon I am about to consume is GM, I won't be eating it at all anymore.Read more about this news via the following links (or do an online search and pick from the many, many available sources):

• http://www.reuters.com/article/2012/02/08/us-consumers-salmon-idUSTRE8171H520120208
• http://blogs.dallasobserver.com/cityofate/2012/02/genetically_modified_salmon_so.php
• http://www.foodsafetynews.com/2012/02/consumer-groups-petition-fda-on-ge-salmon/

And, if you want to learn more about GM/GE foods, I highly recommend watching the documentary The Future of Food.

Restaurant Review: Park Plaza Liquor & Deli

Today's lunch at the Park Plaza Liquor & Deli: a filling and delicious avocado sandwich (avocado, sprouts, tomato, cucumber and a splash or red wine vinaigrette on a great wheatberry bread), with one of my (guilty-ish) favorites - crispy sweet potato fries. And, of course, a pickle. Minus the mystery white dressing on the side (I'm guessing it was ranch, but I did not partake), this was a very enjoyable meal. I love finding new vegetarian and vegan lunch options at restaurants that are repeat-worthy, and this one definitely fits the bill.It was my first time at PPLD - it's a large, high-ceilinged space with restaurant tables up front, an artisan cheese counter, and plenty of well-stocked shelves of wine/liquor/beer making up the bulk of the retail space. With solid food, a good booze selection (including some decent sale prices), cheap happy hour beers (under $3 a pint, for the most part) and occassional tastings, this is a place I look forward to revisiting!