Chocolate Olive Oil Cake

Chocolate Olive Oil Cake
From - Big Girls Small Kitchen (http://www.biggirlssmallkitchen.com/2012/02/chocolate-olive-oil-cake-a-la-mode.html)

Chocolate Olive Oil Cake
Serves 10
(Barely) adapted from Food and Wine

Ingredients
1/2 cup cocoa powder (I used Valrhona Dutch-processed)
1 teaspoon vanilla extract
1/2 teaspoon espresso powder
1 cup flour
1/4 teaspoon salt
1/4 teaspoon baking soda
3 large eggs plus 1 egg yolk, at room temperature
2/3 cup olive oil (no need to use extra virgin, but if it’s all that you have it’ll work fine)
1 1/3 cups sugar
1/4 cup confectioners’ sugar for dusting
Ice cream–I like coffee, but pick your favorite chocolate pairing!

Preheat the oven to 325°F. Generously oil a 9-inch springform cake pan with olive oil and line the bottom of the pan with a round of parchment. Oil the paper too.

Sift the cocoa powder into a small bowl (you can skip this step, but you’ll have to stir it more vigorously). Pour about 6 tablespoons of boiling water over the cocoa and mix until it’s smooth and glossy–you can add another tablespoon or two if necessary. Stir in the vanilla and espresso powder. Set aside to cool slightly.

In another bowl, mix together the flour, salt, and baking soda and set aside.

In the bowl of a stand mixer, combine the eggs and yolk, olive oil, and sugar. Beat on medium high until lightened and thickened, about 2 minutes. Reduce the speed to low and gradually add the cocoa mixture (make sure it’s not hot), mixing until it’s well combined, scraping down the sides of the bowl once. In a few additions mix in the dry ingredients until just combined, scraping down the sides of the bowl.

Pour the batter into the cake pan and bake in the center of the oven until a toothpick comes out with a few moist crumbs clinging to it but with no wet batter, about 50 minutes. Put the pan on a rack and carefully run an offset spatula around the inside edge, then release the springform on the cake. Let cool for 10 minutes. Using a second rack to sandwich the cake pan, flip the pan over. Carefully lift the pan from the cake, gently peel off and discard the paper liner, and let the cake cool completely.

Dust the top of the cake with confectioners’ sugar (I like to use a strainer). Then serve wedges with generous scoops of ice cream.

Soba Noodles with Eggplant and Mango

Soba Noodles with Eggplant and Mango
From - http://www.seriouseats.com/recipes/2011/03/soba-noodles-with-eggplant-and-mango-recipe.html

Ingredients
yield: serves 6, active time 1 hour, total time 30 minutes
1/2 cup rice vinegar
3 tablespoons sugar
1/2 teaspoon salt
2 garlic cloves, crushed
1/2 fresh red chile, finely chopped
1 teaspoon toasted sesame oil
Grated zest and juice of 1 lime
1 cup sunflower oil
2 eggplants, cut into 3/4-inch dice
8 to 9 ounces soba noodles
1 large ripe mango, cut into 3/8-inch dice or into 1/4-inch-thick strips
1 2/3 cup basil leaves (if you can get some Thai basil, but much less of it)
2 1/2 cups cilantro leaves, chopped
1/2 red onion, very thinly sliced

Procedures
1 - In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile, and sesame oil. Allow to cool, then add the lime zest and juice.
2 - Heat up the sunflower oil in a large pan and shallow-fry the eggplant in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain.
3 - Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel.
4 - In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl. -

Wild Rice, Butter Bean, and Garlic Roasted Carrot Salad

Wild Rice, Butter Bean, and Garlic Roasted Carrot Salad
From My New Roots -- http://mynewroots.blogspot.com/2010/02/warm-salad-month-wild-rice-butter-bean.html

Ingredients:
1/2 cup wild rice
1 cup dried butter beans
4-5 medium carrots
1 small red onion
4 cloves garlic
2 Tbsp. extra virgin olive oil
1 bunch fresh dill
sea salt
freshly ground black pepper

Dressing:
1 Tbsp. mustard
1 Tbsp. maple syrup
2 Tbsp. apple cider vinegar
3 Tbsp. extra virgin olive oil
pinch of sea salt

Directions:
1. Soak beans for 8 hours or overnight. Drain, rinse well and cover with fresh water. Add a teaspoon of sea salt. Bring to a boil, reduce to a simmer, and cook until beans are soft – about 45 minutes.
2. While the beans are cooking, rinse the wild rice well, drain, and put in a pot. Cover rice with 1.5 cups fresh water, add a couple pinches of sea salt, bring to a boil, and reduce to simmer. Cook until rice is chewy-tender – about 45 minutes. You will know the rice is done when the grains open up to reveal their purple-gray inner portion.
3. Preheat the oven to 400F. While the rice is cooking, wash the carrots and slice them on the diagonal into ‘coins’, place on a baking sheet. Mince the garlic and combine it with the oil. Pour over carrots and toss to coat. Sprinkle with salt. Place in the oven and roast, turning them a few times over the course of 15-20 minutes. The carrots should be cooked but not mushy – al dente!
4. Make the dressing by combining all ingredients together, shake well.
5. Now all the elements come together: Drain and rinse beans in cool water to stop the cooking process. Pour dressing over warm beans and toss. Let sit for 5 minutes or so. Drain the rice if any water remains, cool slightly. Mix with beans. Toss in the carrots, scraping the pan to add garlic oil to the remainder of the ingredients. Throw in some paper-thin onions slices, a heap of fresh, chopped dill, and grind some black pepper to finish.
6. Serve immediately. This salad is also delicious with red or black quinoa instead of wild rice; roasted sweet potatoes instead of carrots; or try any other mild white bean in place of the butter bean: cannellini, great northern, navy bean etc.

Coconut-Curry Chickpeas and Cauliflower

Coconut-Curry Chickpeas and Cauliflower

From Go Dairy Free -- http://www.godairyfree.org/201112065347/News/Nutrition-Headlines/Quick-Fix-Cooking-Tips-plus-Vegan-Coconut-Curry-Chickpeas-and-Cauliflower.html

Quick-Fix Vegan: Healthy, Homestyle Meals in Less Than 30 Minutes by Robin Robertson © 2011, published by Andrews McMeel.

Ingredients

2 teaspoons neutral vegetable oil

1 small yellow onion, minced

1 carrot, thinly sliced

3 cups small cauliflower florets (from 1 small cauliflower)

2 tablespoons curry powder or paste (or to taste)

1 (14.5-ounce) can diced tomatoes, drained

1 cup vegetable broth1-1/2 cups cooked or 1 (15-ounce) can chickpeas, drained and rinsed

1 cup frozen peas1 (13-ounce) can unsweetened coconut milk

1/2 teaspoon salt Black pepper

Instructions

Heat the oil in a large saucepan over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Stir in the carrot, cauliflower, and curry powder, to taste. Add the tomatoes and broth, cover, and cook until the vegetables are softened, about 10 minutes. Stir in the chickpeas, peas, coconut milk, salt, and pepper to taste. Cook uncovered until the flavors are well blended and the mixture thickens slightly, about 10 minutes longer. Serve hot.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 4

Vegetarian Pho

Vegetarian Pho

From Running with Tweezers -- http://www.runningwithtweezers.com/vegetarian-pho-soup/

Makes 4 medium bowls of pho – adapted from the recipe found on Vegetarian Times

4 cups good quality low sodium vegetable broth

4 cups water

1 cup dried shiitake mushrooms

3 large shallots, thinly sliced

10 cloves of garlic, peeled and thinly sliced

1″ piece of fresh ginger, thinly sliced into 1/8″ pieces

6 tbsp. light soy sauce

2 tbsp. rice wine vinegar

3 star anise

3 cinnamon sticks

1 small handful thai basil stems & leaves

1 small handful cilantro stems & leaves

1 8 ounce package dried rice noodles

2 cups shredded Napa or Savoy cabbage

2 cups fresh mung bean or soybean sprouts

1/2 cup fresh chopped green onions

1/2 cup roughly chopped or torn Thai basil

1/2 cup roughly chopped cilantro

1 lime, cut into wedges for garnish

Optional for serving: sliced fresh jalapenos, Maggi seasoning, extra soy sauce, Sriracha, hot garlic chili sauce

For the broth: Place the first 12 ingredients in a large soup pot with a lid. Bring to a boil over medium high heat and then reduce temperature and simmer mostly covered for 1 1/2 hours. Strain through a fine mesh colander to get all the bits out. Return the broth to the pot and bring back to temp over medium heat.

To assemble the soup: Cook the rice noodles according to the package – as a default method, cook the noodles in boiling water for 3-4 minutes until tender, drain and rinse with some cool water quickly to stop the cooking. Drain these thoroughly. Evenly distribute the noodles and cabbage between the serving bowls. Ladle the hot broth over the noodles. Top each bowl with some sprouts, basil, cilantro, a sprinkle of green onions and some lime. Serve immediately.

Baked Barley Risotto with Butternut Squash

Baked Barley Risotto With Butternut Squash

From Real Simple -- http://www.realsimple.com/food-recipes/browse-all-recipes/baked-barley-risotto-00100000070986/index.html

Ingredients

2 tablespoons olive oil

1 small butternut squash (about 11/2 pounds)—peeled, seeded, and cut into 1-inch pieces (about 3 cups)

1 onion, finely chopped

kosher salt and black pepper

1 cup pearl barley

1/2 cup dry white wine

3 cups low-sodium vegetable broth

5 ounces baby spinach

1/2 cup grated Parmesan (2 ounces), plus more for serving

1 tablespoon unsalted butter

Directions

Heat oven to 400° F. Heat the oil in a Dutch oven or large oven-safe saucepan over medium-high heat. Add the squash, onion, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until the onion begins to soften, 4 to 6 minutes. Add the barley to the vegetables and cook, stirring, for 1 minute. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the broth and bring to a boil; cover the pot and transfer it to oven. Bake until the barley is tender, 35 to 40 minutes. Stir in the spinach, Parmesan, and butter. Serve with additional Parmesan.

Roasted Tomato Basil Soup

Tomato Soup

Recipe from Simply Delicious -- http://simply-delicious.co.za/2011/05/16/roast-tomato-basil-soup/

Serves 6-8

4 tins (400g (14.11 ounces) each) whole, peeled tomatoes

2 tbsp balsamic vinegar

2 tbsp olive oil

1 tbsp sugar

1 tsp salt

2 red onions, finely chopped

2 garlic cloves, finely chopped

2 tsp tomato paste

2 tbsp soy sauce1 tbsp sugar

1.5l vegetable / chicken stock

100ml (3.38 fluid ounces) cream

salt & pepper to taste

fresh basil leaves, to serve

Pre-heat the oven to 200°c.

Place the tinned tomatoes and all their juices in a roasting tray and add the Balsamic, olive oil, sugar and salt. Stir to combine and place in the oven for 25-30 minutes until the tomatoes are broken down and have started caramelising slightly. In a large pot, sauté the onions in some olive oil until they are translucent and fragrant. Add the garlic and fry for another minute. Add the roasted tomatoes, tomato paste, soy sauce and sugar. Stir to combine all the ingredients and pour in the stock.Lower the heat and cover the pot. Allow to simmer for 10 minutes. Remove the pot from the heat and blend the soup. Add the cream and season to taste. Serve with fresh basil leaves and crusty bread.

Falafel

We made falafel using a packaged mix, just following the directions. We served it on toasted pita along with a tatskiki sauce made by mixing plain yogurt with finely chopped cucumber and onion and a dash of lemon juice.

Ginger Mandarin Rice with Cashew Tofu

Ginger Mandarin Rice with Cashew Tofu

From Healthy, Happy, Life (http://kblog.lunchboxbunch.com/2009/04/recipe-ginger-mandarin-rice-with-cashew.html)

1 cup white or brown rice

1 1/2 cup water

1 can of mandarin oranges (in natural juice)

1 Tbsp agave syrup

2 tsp garlic salt

1 cup cubes tofu, firm

2 Tbsp salted cashews

1 Tbsp olive oil6 garlic cloves

1 Tbsp fresh ginger, chopped

1 Tbsp rice vinegar

(opt'l)fresh black pepper*4 umeboshi plums, if available

Rice:

In a soup pan bring 1 1/2 cups of water to a boil.

Add rice and 1 tsp garlic salt.

Stir well.

Reduce heat and cover pan.

Let simmer for 15 minutes until liquid is absorbed.

Stir well.

Add in 1/4 cup of the mandarin juice, the chopped ginger, 2 cloves of garlic, 1 Tbsp agave syrup, 3 whole mandarin slices and a dash of black pepper.

Stir ingredients into rice.

Cover pan and continue to heat for a few minutes until liquid is absorbed again.

Remove lid and saute rice on high for about a minute.

Move to bowl and toss with rice vinegar.

Cover to keep warm.

Cashew Tofu:

Add 1 tbsp olive oil to pan.

Heat to high.

Add chopped tofu, remaining garlic, 3 Tbsp mandarin juice and 1 tsp garlic salt.

Cover lid and let heat and steam for a few minutes.

Continue sauteing ingredients until tofu looks fluffy, but not too browned.

Add cashews and recover pan for a few more minutes to cook.

When tofu is browned and fluffy and cashews begin to darken, your tofu is done.

*make sure all the liquid is absorbed.

Serve:

Spoon tofu over rice and garnish with raw mandarin orange slices.

Add fresh ground black pepper.

*If available, top with two umeboshi plums. Serve hot in a nice little bowl.

Proletariat Pizza -- Squash, Goat Cheese, and Arugala

Proletariat Pizza -- Squash, Goat Cheese, and Arugula Pizza

Another self-explanatory pizza! They're the best :) We used a whole-wheat pre-made crust and topped with red sauce, then covered with shaved butternut squash and crumbled goat cheese. When the pizza had come out of the oven, we topped with arugula.

Roasted Vegetable Galette

Roasted Vegetable Galette

(from Once Upon a Cutting Board -- http://www.onceuponacuttingboard.com/2011/10/thanksgiving-week-day-6-roasted.html)

Crust adapted from Martha Stewart, Filling adapted from Eating Well
Serves 6-10

For the dough:

2 1/2 cups all-purpose flour1 teaspoon salt1 cup cold unsalted butter, cut into small pieces

1/4 to 1/2 cup ice water

Pulse flour and salt briefly in a food processor until combined. Add butter and pulse about 10 seconds, until mixture resembles coarse crumbs with some larger pieces remaining. Add 1/4 cup of ice water and pulse until mixture begins to hold together. If it’s too dry, add up to 1/4
cup more ice water until dough holds (but is not wet or sticky). Remove dough from food
processor and shape into a disc. Wrap in plastic wrap and refrigerate until firm, about 1 hour or overnight.

For the filling:

1.5 cups chopped peeled carrots

1.5 cups chopped peeled parsnips

2 cups chopped peeled butternut squash

3 large shallots, peeled and chopped

1 head garlic

~2 tablespoons extra-virgin olive oil, divided

2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried

1/2 teaspoon salt, or to taste

Freshly ground pepper, to taste

¼ to ½ cup crumbled goat cheese

Preheat oven to 400°F.

Coat a large baking sheet with cooking spray. Chop carrots, parsnips, and squash into ½” uniform pieces. Combine vegetables with 1.5 tablespoons olive oil, rosemary, salt, and pepper in a large bowl and toss to coat. Spread the vegetables on the baking sheet. Cut the tips off one end of the head of garlic and drizzle the exposed cloves with a teaspoon of oil. Wrap garlic in foil and place on the baking sheet with the vegetables. Roast vegetables and garlic until tender (they don’t have to be completely soft because they will go in the oven again later), about 20-30 minutes. The garlic may need an additional 10-15 minutes in the oven on its own.

Transfer the vegetables to a large bowl. Unwrap the garlic and let cool slightly. Squeeze out
the garlic cloves into a small bowl and mash with 1 teaspoon olive oil. Add the mashed garlic to the vegetables and toss to coat. Reduce oven temperature to 375°F.

Once dough has chilled, roll it out on a floured surface or pastry mat into a 15” circle, about 1/4” thick. Line a baking sheet with parchment paper and transfer the dough onto the sheet. Arrange the roasted vegetables on top of the dough, leaving a 2-inch border around the edges. Sprinkle goat cheese over the vegetables. Fold the border of the dough up and over the filling to form a rim, pleating as you go. Bake until crust is golden brown, about 50-60 minutes. Serve warm.

Fig, Goat Cheese, Carmelized Onion Pizza

Fig, Goat Cheese, Carmelized Onion Pizza

This was pretty much self-explanatory. We used a pre-made whole wheat pizza crust and brushed it with EVOO, then added on our toppings.

We rounded out the meal with an arugala salad with pear, walnuts, goat cheese, and a balsamic dressing.

Easy but delicious!

Cashew, Coconut, and Pumpkin Curry

From Sunset Magazine (http://www.myrecipes.com/recipe/cashew-coconut-pumpkin-curry-50400000116275/)

Ingredients

1 1/2 qts. peeled, 1 1/2-in. chunks pumpkin or other orange-fleshed squash (from a 3-lb. squash) (we used Golden Nugget Squash)

About 1 tsp. kosher salt, divided

3 tablespoons vegetable oil, divided

1 onion, halved and cut into half-moons

1 or 2 red or green serrano chiles, minced

1 cinnamon stick (2 1/2 in. long)

20 fresh curry leaves* or 6 dried bay leaves

1 teaspoon turmeric1 teaspoon cumin

can (14.5 oz.) coconut milk

1 cup salted roasted cashews

1 tablespoon lemon juiceSteamed basmati rice

Preparation

1. Sprinkle pumpkin with 1/2 tsp. salt. Heat 1 tbsp. oil in a large nonstick frying pan over medium-high heat. Brown half the pumpkin in oil, turning once, 6 to 8 minutes; reduce heat if pumpkin starts getting dark. Transfer to a bowl and repeat with 1 tbsp. oil and remaining pumpkin.

2. Heat remaining 1 tbsp. oil meanwhile in another large frying pan over medium heat. Cook onion, stirring occasionally, until deep golden, 12 to 15 minutes. Transfer half to the nonstick frying pan and reserve other half in a bowl.

3. Add chiles, cinnamon, and curry leaves to onion in pan. Cook, stirring often, until curry leaves are very fragrant, about 2 minutes. Add turmeric, cumin, and remaining 1/2 tsp. salt and cook, stirring, until spices are fragrant, about 1 minute.

4. Return pumpkin to nonstick frying pan (with onion) and add coconut milk. Bring to a boil over high heat, then cover, reduce heat, and simmer until pumpkin is tender, 5 to 10 minutes. Stir in cashews and lemon juice, and add more salt to taste. Top curry with reserved onion and serve with rice.