Tag Archives: vegan

Mexican chocolate pudding

Man, was I skeptical when I first read about this recipe. First of all it’s vegan. Yes, vegan. Secondly, it’s basically made in a blender. Weird, huh? But, the cinnamon and pinch of chile caught my eye. Also, I love dishes like this that aren’t exactly “healthy” but are much healthier versions of the original.

Anyway, I made it and could not have been more pleased. It’s creamy and subtly spicy with cinnamon and a little heat. The chocolate has a tropical tartness. All in all, a winner. I think it’d be great for kids too with the extra protein. I had it plain in the picture above, but also served it with a Khalua-spiked whipped cream. Yum.

Courtesy of Mr. Mark Bittman

  • 3/4 cup sugar
  • 1 pound silken tofu
  • 8 ounces high-quality semisweet chocolate, melted (click this for melting options)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon chili powder, or more to taste
  • Optional whipped cream or chocolate shavings for garnish
  1. Combine sugar with 3/4 cup water in a small pot; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.
  2. Put all ingredients except for optional garnishes in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes.



This is a new kitchen staple and I thought it was time to share it with the world. Right? I’ve adapted and adaptation of (I think) and adaptation of an Ina G recipe. I like mine a little less sweet and with a LOT of nuts, but you can do whatever you like. That’s the beauty of these infinitely adaptable granola recipes (see also chewy granola bars). Here’s how I eat mine:

  • Mix a grated golden delicious apple with Greek yogurt and serve with ~1/4 C granola
  • Layer cut up nectarine with 1/4 C granola, top with keffir
  • Sprinkle a bit over vanilla ice cream

It is just so good. I keep it in a tupperware on the counter with a 1/4 C scoop in the container and we just work away at it. I’d estimate that a batch lasts us 2-3 weeks, so I often just half it. Including the FULL recipe below, so feel free to cut in half or tweak as you see fit. Try it!

  • 4 Cups old-fashioned oats
  • 2 Cups similar-sized nuts (I use chopped almonds and pecans)
  • 1/2 Cup veggie oil
  • 1/4 – 1/2 Cup honey (I use somewhere in between)
  • 2 Cups similar-sized fruit (I use dried cherries, yellow raisins and diced apricots)
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 Cup toasted coconut (optional)
  1. Preheat oven to 300 degrees and adjust rack to lower middle position
  2. Toss oats, nuts, oil, honey, salt and cinnamon in a large bowl. Setting bowl aside, pour into a sheet or jelly roll pan and back in oven, turning regularly (every 10 min or so) for 20-40 minutes. Note: I know that’s a big difference, but it just depends on your oven and how toasty you like. This is not the recipe that you can pop in and forget. Just keep an eye on it, ok?
  3. Let granola cool slightly and pour back into bowl. Add dried fruit and coconut and toss. At this point, if you want it sweeter or saltier or toastier, you can adjust as needed and just pop it back in the oven for 5 minutes
  4. Let cool and then store in an airtight container

Quick gazpacho

I don’t have a picture, but (as a friend pointed out) it’s a good time to post this recipe. We’re finally getting to that point of the year, in Texas at least, where we can get great tomatoes. My little tomatoes aren’t quite there yet, but they’re getting closer every day…check it out:

Anyway, this a great easy recipe that you can make in the food processor. Even though I’m letting a machine do most of the work, it looks much prettier at the end if you mince a small portion of the veggies by hand.  That’s not officially in the recipe, but it really is better.

3 ripe medium beefsteak tomatoes, cored and quartered
2 medium red bell peppers, cored, seeded, and cut into rough 1-inch pieces
2 small cucumbers, one peeled and the other with skin on, both seeded and cut into rough 1-inch pieces
1/2 small sweet onion, peeled and chopped
2 medium toes garlic,  pressed through
2 teaspoons table salt
1/3 cup vinegar (sherry is best, but red wine vinegar works too)
ground black pepper
5 cups tomato juice
1 teaspoon Tabasco
1 Cup ice cubes
EVOO for serving
  1. Process tomatoes in food processor fitted with steel blade until broken down into 1/4- to 1-inch pieces, about twelve 1-second pulses; transfer to large bowl.
  2. Process peppers until broken down into 1/4- to 1-inch pieces, about twelve 1-second pulses; add to bowl with tomatoes. Repeat with cucs.
  3. Process onions until broken down into 1/4- to 1-inch pieces, about twelve 1-second pulses. Set onions aside in a separate bowl and add the garlic, salt, vinegar, and ground pepper to taste. Let sit 15 minutes, then stir in tomatoes, peppers and cucumbers and let stand 5 more minutes, until vegetables just begin to release their juices.
  4. Stir in tomato juice, hot pepper sauce, if using, and ice cubes; cover tightly and refrigerate to blend flavors, at least 4 hours.
  5. Adjust seasonings with salt and pepper, remove and discard any unmelted ice cubes, and serve cold, drizzling each portion with about 1 teaspoon EVOO. (Can be covered and refrigerated up to 5 days


A big container of tabouli is pretty much a constant fixture at the Feferdome. It’s healthy and so yummy- just great, bright flavors. Give it a shot, people!

1 Cup Bulgur wheat (I like Arrowhead Mills)

1/2 Cup boiling water

1 teaspoon table salt

1/4 Cup lemon juice

1/4 Cup EVOO

1 pint cherry tomatoes- halved, sprinkled with 1/2 t salt and set over colander to drain for 30 min

2 cucumbers- peeled, seeded and diced

2 Cups mint- washed, picked, and minced

3 Cups parsley – washed, picked, and minced

  1. Pour boiling water over tabouli mixed with salt. Cover with Saran and let sit on counter for 30 min.
  2. Stir in lemon juice and olive oil. Cover and rest in fridge for 2-3 hours.
  3. While tabouli is resting, prep your veggies (tomatoes, cucumbers, parsely and mint).  I cut my tomatoes and cucs by hand, but process the mint and parsley in the food processer.
  4. Once tabouli is fully rested, stir in all veggies and let marinate at least 30 more minutes (in fridge or in counter). Adjust seasoning with S&P and serve!


I am in love and the bread that I love is focaccia. Holy salty, chewy, crisp goodness. And it wasn’t even hard! I blatantly used Cook’s recipe with minimal edits. Frankly, only a fool would monkey with a bread recipe the first time. It’s science, no? So, I am blatantly copying and pasting below:

Makes one 15 1/2-by-10 1/2-inch rectangle.   Published May 1, 1997.

Rapid-rise or instant yeast reduces the preparation time by more than an hour. If you use an equal amount of regular active dry yeast instead, let the sponge in step 2 develop for thirty minutes rather than twenty, and increase the first and second rises to one and one-half hours each.

1 medium baking potato (about 9 ounces), peeled and quartered
1 1/2 teaspoons instant yeast
3 1/2 cups unbleached all-purpose flour
1 cup water (warm, 105 to 115 degrees)
2 tablespoons extra-virgin olive oil , plus more for oiling bowl and pan
1 1/4 teaspoons table salt
2 tablespoons extra-virgin olive oil
2 tablespoons fresh rosemary
3/4 teaspoon sea salt , coarse, (or 1 1/4 teaspoons kosher salt)


  1. For the dough: Boil 1 quart water in small saucepan; add potato and simmer until tender, about 25 minutes. Drain potato well; cool until it can be handled comfortably and put through fine disk on ricer or grate through large holes on box grater. You will need 1 1/3 cups lightly packed potato for this recipe.
  2. Meanwhile, in large bowl of electric mixer or workbowl of food processor fitted with steel blade, mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm water until combined. Cover tightly with plastic wrap (or put workbowl lid on) and set aside until bubbly, about 20 minutes. Add remaining dough ingredients, including reserved potato. If using mixer, fit with paddle attachment and mix on low speed (number 2 on KitchenAid) until dough comes together. Switch to dough hook attachment and increase speed to medium (number 4 on KitchenAid); continue kneading until dough is smooth and elastic, about 5 minutes. For food processor, process until dough is smooth and elastic, about 40 seconds.
  3. Transfer dough to lightly oiled bowl, turn to coat with oil, and cover tightly with plastic wrap. Let rise in warm, draft-free area until dough is puffy and doubled in volume, about 1 hour.
  4. With wet hands (to prevent sticking), press dough flat into generously oiled 15 1/2-by-10 1/2-inch jelly roll pan (see illustration 1). Or, halve and flatten each piece of dough into 8-inch round on large (at least 18 inches long), generously oiled baking sheet (illustration 2). Cover dough with lightly greased or oil-sprayed plastic wrap; let rise in warm, draft-free area until dough is puffy and doubled in volume, 45 minutes to 1 hour.
  5. Meanwhile, adjust oven rack to lower-middle position and heat oven to 425 degrees. With two wet fingers, dimple risen dough (illustration 3) at regular intervals.
  6. For the topping: Drizzle dough with oil and sprinkle evenly with rosemary and coarse salt, landing some in pools of oil.
  7. Bake until focaccia bottom(s) are golden brown and crisp, 23 to 25 minutes. Transfer to wire rack to cool slightly. Cut rectangular focaccia into squares or round focaccia into wedges; serve warm. (Focaccia can be kept on counter for several hours and reheated just before serving. Or, wrap cooled focaccia in plastic and then foil and freeze for up to 1 month; unwrap and defrost in 325-degree oven until soft, about 15 minutes.)

Tuscan beans & greens

We’ve been cooking this recipe in my fam for a long time, so it certainly won’t be a shocker. It is just so good, though. Really hearty and healthy.

2     Tablespoons EVOO
3     Toes garlic, thinly sliced
1/4 Teaspoon dried crushed red pepper
1      Large bunch greens (I like spinach or kale- about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)
1/2  Cup  vegetable broth or low-salt chicken broth
1      15-ounce can cannellini (white kidney beans), rinsed, drained
Lemon wedges
Good EVOO (garnish)
  1. Heat EVOO in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.
  2. Add broth, cover, and simmer until greens are just tender. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes.  Season with salt and pepper.
  3. Either plate individually or in a large serving dish.  Drizzle with EVOO and serve lemon wedges around

Yummy thick & chewy granola bars

This recipe is CRAZY adaptable. It is great with all sorts of combinations- different nuts, fruits, nut butters, etc.

1 2/3 Cups rolled oats

1/3 Cups oat flour (you can buy this or just process oats until super fine)

1/3  Cup light sugar (white or light brown)

1 tspn salt

1/2 tspn cinnamon

2-3 Cups dried fruits and nuts, all in small pieces

6 Tbls melted butter or veggie oil

1/4 C liquid sweet stuff (honey or maple syrup)

2 Tbls water

1 Tbls molasses (optional)

1/3 C nut butter (optional)

  1. Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.
  2. Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the melted butter or oil, liquid sweeteners and water. Toss the wet ingredients with the dry (and nut butter, if you’re using it) until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (A piece of plastic wrap can help with this, as you press down on the back of it.)
  3. Bake the bars for 30 to 40 minutes, until they’re brown around the edges — don’t be afraid to get a little color on the tops too. They’ll still seem soft and almost underbaked when you press into the center of the pan but don’t fret, they’ll set completely once completely cool.
  4. Cool the bars in their pan for 20 min or so on a cooling rack. After about 20 minutes you can use your parchment “sling” to lift and remove the bars, and place them in their paper on the rack to cool the rest of the way. Once 100% cool, a serrated knife (or bench knife) to cut the bars into squares.
  5. To store, wrap the bars individually in plastic or stack them in an airtight container. In humid weather, it’s best to store bars in the refrigerator. They also freeze well.

*Suggestions: Dried cranberries, apricots, pecans, sunflower seeds, coconut, walnuts, sesame seeds, pepitas, dried a or even chocolate chips. My mix: pine nuts, pecans, walnuts, cherries and apricots!

Lemony Artichoke Hummus

1  (14/15 oz) can artichoke hearts in water, rinsed and dried (pat with towel or put in colander)

1 lemon, zested and juiced

1/4 Cup rool  temp water

6 Tbl tahini

2 Tbl EVOO

1 (14/15oz) can chickpeas, drained

1 toe garlic

1/2 tspn salt (+ more to taste)

2 tspn parsley and/or mint

  1. Combine lemon juice and water in small bowl. Whisk together tahini and 2 tablespoons oil in measuring cup.
  2. Process chickpeas, artichoke leaves and most heart bases (set asides some bases fro garnish), garlic, salt, cayenne, and lemon zest in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube (oil acts as a emulsifier); continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
  3. Transfer hummus to serving bowl. Sprinkle with reserved chopped artichoke heart bases and parsley/mint over surface

Indian-spiced lentils

Adapted from Cooks Illustrated

1  Cup lentils (I like green), picked over and rinsed

1  Teaspoon salt

2  Tablespoons EVOO

1  Teaspoon ground coriander

3/4 Teaspoon ground cumin

1/2 Teaspoon dry mustard

1/2 Teaspoons red pepper flakes (cut this back if you don’t dig spicy)

2  toes garlic, minced or pressed through

2  teaspoons minced ginger (about 1 inch)


  1. 1. Bring lentils, 6 cups water, and salt to boil in medium saucepan; boil for 5 minutes. Reduce heat; simmer until lentils are tender but still hold their shape, 20 to 25 minutes. Drain, reserving 1 cup cooking liquid.
  2. 2. Meanwhile, heat oil in large skillet over medium heat. Add next spices; sauté to develop flavors, about 1 minute. Add garlic and ginger; sauté until softened and fragrant, about 2 minutes. Add lentils and reserved cooking liquid. Simmer to blend flavors, about 5 minutes.