Gado-Gado Vegetable Crudites

Now that it's finally starting to feel like Spring outside, my body is craving lots of fresh, raw vegetables.  These crudites are great as an appetizer for a group, served at a party or you could even make it a meal.  The idea came from a recipe for "Vegetable Gado-Gado", which is basically an Indonesian salad or plate of cooked vegetables served with a spicy peanut sauce.  My version is totally veganized and features raw veggies.

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Gado-Gado Vegetable Crudites

Ingredients:
1/2 cup smooth, salted, natural peanut butter
or 1/2 cup smooth, unsalted, natural peanut butter and add 1/4 teaspoon sea salt
1/4 cup agave nectar
1 tablespoon lime juice
1/2 cup coconut milk
1-2 tablespoons sambal oelek, or to taste

Directions:
In a medium bowl, use a fork to combine the peanut butter and agave nectar.  When smooth, add the lime juice and coconut milk and stir until smooth.  Add the sambal oelek last, so you can taste the heat level and adjust it accordingly.  I like a spicy dip, so I typically use 2 tablespoons of sambal.  If you want to make it milder, use 1 tablespoon or less.  Serve dip alongside vegetable crudites, such as carrots, bell pepper strips, zucchini, summer squash, broccoli, cauliflower or celery.

Gado-Gado Vegetable Crudites

Truffle Brownies

In the world of brownies, you can have fudgy or cakey.  But the way I see it, if you want cakey brownies, go make a chocolate cake instead.  Most of the vegan brownie recipes I've tried turned out cakey and didn't taste rich enough to satisfy my cravings.  With a little cooking science research and ingredient substitutions, I've created a rich, dark brownie that reminds me of eating chocolate truffles.  Yum!!!

It is key not to overcook these brownies...in fact, they should be slightly undercooked to preserve their fudgy texture.  The cook time is based on using a glass 8x8 inch pan, so if you're using a metal pan, you may want to take them out 5 minutes early and check them.

Also, vegan chocolate can be tricky.  Be sure to check the label carefully since many companies add dairy products to semisweet chocolate.  Enjoy Life's chocolate chips are a great choice, especially if you have food allergies.

Truffle Brownies
Makes one 8x8 inch pan of brownies

Ingredients:
1 cup unbleached all-purpose flour
2/3 cup vegan sugar
2 tablespoons dutch-process cocoa
1/4 teaspoon sea salt
1/2 cup vegan butter (I use Earth Balance buttery sticks)
3/4 cup semisweet chocolate chips
1/2 cup plain or chocolate flavored coconut milk yogurt (the only brand I know of is Turtle Mountain's So Delicious)
1 teaspoon vanilla extract

Directions:
Preheat oven to 350℉. Line an 8x8 pan with aluminum foil and lightly grease the foil.  In a large mixing bowl, combine the flour, sugar, cocoa powder and salt.  Melt the butter in a double boiler, then add the chocolate chips and stir until melted. Remove from heat and stir in the coconut milk yogurt and vanilla extract.  Create a well in the middle of the dry mixture and pour in the wet mixture.  Stir until mixture is wet and no visible flour remains.  Pour batter into the lined pan.  Use a spatula to spread the batter evenly and smooth the top.  Bake for 30 minutes.  When a toothpick is inserted into the center, it should come out clean with no crumbs sticking.

Truffle Brownies

Oaxacan Rice

A meal doesn't have to be complicated to be delicious. One of my favorite things to eat is beans and rice, especially from a certain restaurant I like. Unfortunately, the rice seems to vary in quality ranging from delicious to partially burnt. My solution: make my own at home! This dish is a great side to any Mexican or Latin American meal.

Note: Make sure you have a well-fitting lid to cover your pan, or the rice may not cook properly.

Oaxacan Rice
Serves 6-8 as a side-dish

Ingredients:
1 tablespoon canola or vegetable oil
1 teaspoon cumin seeds
1 cup long-grain white rice
2 1/4 cups broth (I used 2 1/4 cups water plus 1 cube not-chick'n bouillon)
1/4 teaspoon sea salt
1/2 cup diced carrots
1/2 cup frozen peas, thawed

Directions:
Heat oil  and cumin seeds in a large saucepan over medium heat until fragrant and sizzling.  Add the rice and cook, stirring frequently, until very lightly browned.  Add broth, salt, carrots and peas.  Stir well, cover, and turn down heat to low.  Simmer for about 20 minutes, until all the liquid is absorbed.  Fluff the rice with a fork and serve.

Oaxacan Rice

Very Red Tofu-Coconut Curry

Like many of the recipes on this blog, this one started with "What on earth can I make for dinner?  All I have are some random veggies in the fridge..."  After I started putting it all together, I realized that almost every ingredient is red.  Thus the "very red" title.  This quick and easy curry isn't an "authentic" red thai coconut curry, but it sure is tasty!

 

Very Red Tofu-Coconut Curry
 Makes approx. 4 dinner size portions when served over rice

Ingredients:
1 pound of firm tofu, drained, pressed and cut into cubes
1-2 tablespoons canola or vegetable oil
1 red bell pepper, sliced
1 small red onion, roughly chopped into 1/2 inch pieces
1 14-oz. can of coconut milk
1 tablespoon red thai curry paste
1 large tomato, roughly chopped

Directions:
Heat oil in a large skillet over medium-high heat.  Add tofu cubes and cook them, turning the cubes occasionally until lightly browned.  Add the red bell pepper and red onion, and cook, stirring frequently, until the onions are soft.  Add the coconut milk and curry paste, stirring until the curry paste is dissolved.  Simmer, stirring occasionally, for 8-10 minutes.  Add the tomatoes and continue to simmer for another 2 minutes.  Serve over rice.

Very Red Tofu-Coconut Curry