Chocolate Merlot Mousse July 27, 2011

This is such a simple dessert, yet it is so insanely rich, adult-like, and sophisticated! It’s also as beautiful as you can dress it up to be. Never fails to impress. Try it when you want to seduce someone!

Yield: 4 servings

1 1/2 cups silken tofu, drained and at room temperature

2/3 cup granulated sugar

5 ounces bittersweet chocolate, melted**

1/3 cup merlot

1 1/2 teaspoons vanilla extract

1-2 tablespoons chocolate shavings and berries, for garnish

Process all of the ingredients in a food processor or blender until creamy. Spoon into 4 ramekins or fancy glasses. Cover and refrigerate several hours or overnight before serving. Keep refrigerated. Just before serving, sprinkle the chocolate shavings and berries over each serving of mousse.

**To melt the chocolate, melt in a double boiler over gently simmering water or in the microwave. To microwave, place the chocolate in a small glass or ceramic bowl and heat for 1 minute. Stir and heat for another 30 seconds and stir.

Coconut Rice Pudding

Yield: 6 servings

Rice

3/4 cup arborio rice

2 cups water

1 tablespoon coconut oil

Cream

3/4 cup silken tofu, drained

1/2 cup coconut milk

1 1/2 teaspoon vanilla

1/2 teaspoon ground cinnamon

3/4 cup granulated sugar

1/3 cup brown sugar

1 teaspoon finely grated lime peel

2/3 cup shredded coconut

Garnish

1/3 cup shredded coconut

1 tablespoon coconut oil, warmed until liquid

1 tablespoon brown sugar

1/4 teaspoon ground cinnamon

To make the rice, cook the unrinsed rice and water in a medium pot until boil, then reduce to low heat, covered, for about 15 minutes . Turn the heat off and let it sit for about 6-10 minutes, until the water is absorbed.

To make the cream, process all of the cream ingredients in a blender or food processor.

Fold into the rice in the pan. Let the mixture sit and cool.

Spoon evenly into six 6 ounce ramekins, cover with plastic wrap, and let cool. Refrigerate for several hours before serving. Keep refrigerated.

Top with remaining 1/3 cup coconut, coconut oil, brown sugar and ground cinnamon.

Broil for 3-4 minute or until coconut is golden brown.

Serve warm.

Asian Ginger Pear Cake

1 1/2 cups all purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/8 teaspoon allspice

2/3 cup brown sugar

1/3 cup blackstrap molasses

1/3 cup vegan butter substitute, slightly softened

1/3 cup applesauce

1/4 cup water

1/2 teaspoon apple cider vinegar

2 tablespoons peeled and grated fresh ginger root

1 pear (not too ripe), chopped into chunks

1/3 cup walnut pieces (optional)

Preheat oven to 350 degrees F and oil and flour a 9×9 square pan.

Combine the flour, baking powder, baking soda and spices in a large bowl.

Combine the sugar, molasses and vegan butter with a wooden spoon and beat until smooth. Add in the applesauce. Add the water and vinegar.Stir in the ginger.

Combine the wet and dry mixtures.

Fold in the pear and optional nuts and spoon into pan.

Bake for 25-28 minutes or until a toothpick inserted into the center of the cake comes out clean.

Raw Fig Sauce

Enjoy this special, simple summer treat when you can get fresh figs!

Makes 2/3 cup

 

1 cup chopped fresh figs

2 tablespoons agave nectar

1 teaspoon orange zest

1 tablespoon water

 

Blend all the ingredients until a puree is formed, using a blender or food processor.

Serve over vanilla soy ice cream or pudding.

Warm Tofu Eggplant Salad

I’m so excited that I just found some of my mom’s (who died this spring) recipes. She was the best cook, so creative, my inspiration and teacher. I guess I must have asked her to explain to me some of her creations at one point! So I will be posting these as I can, and tweaking the recipes as I make them.

1 package firm tofu, drained and cut into cubes

2 eggplants, peeled, sliced thick and cut into cubes

1 head of garlic

Sesame seeds for garnish

Extra virgin olive oil

 

Peel and chop the garlic.

Sauté in a large sauté pan in extra virgin olive oil.

Season with salt and set aside.

In the same pan, add more oil and sauté with the tofu until browned. Set aside.

Fry the eggplant in more olive oil.

Preheat oven to 300 degrees F.

Combine the ingredients in an oven proof bowl or pan.

Bake for 10 minutes or until softened.

Mix in the sesame seeds.

Serve warm.

Mint Chocolate Ice Box Cake July 26, 2011

Nothing gets me happier in summer than a minty dessert. Plus chocolate. Try this creamy, cool & heavenly simple dessert that doesn’t need any baking! You can freeze it or refrigerate it, but either way is yummy.

Yields 6 servings

Line a 9 inch loaf pan with aluminum foil.

1 1/2 cups silken tofu

1/4 cup cornstarch

1 cup tofu cream cheese

3/4 cup sugar

1 1/4 tablespoons pure peppermint extract

About 30 chocolate wafer cookies or 12 chocolate sandwich cookies, de-sandwiched

Combine the tofu and cornstarch in a food processor or blender.

Cook in a small saucepan over low heat for about 3 minutes, whisking until thickened. Remove from heat and place the mixture in the food processor or blender.

Add the rest of ingredients besides the cookies/wafers and process again until smooth

Place half of the cookies on the bottom of the lined pan. Pour half the creamy mixture on top.

Place the other half of the cookies on top, evenly. Pour the remainder of the cream mixture on the top and smooth.

Garnish the top with chocolate chips, shaved chocolate, cocoa powder, chocolate syrup, or cookies.

Cover loosely and freeze. Allow to thaw slightly (approximately for a half hour) prior to serving.

Enjoy!

Love,

Sharon

www.sweetutopia.com

Olive Pie

It’s not quiche. It’s not pizza. It’s not focaccia. It’s not a cake. It may or may not be a “pie”.

It is amazing.

Pair this protein-packed pie with my easy Ultimate Summer Salad and perhaps some soup from my blog for a truly fabulous lunch date. And remember, like anything in life, you have to put something good into it to get something great out of it. So, please, use really good olives. They can be my favored inexpensive Israeli olives in a can from your Kosher supermarket section, or any other olive you choose, but they must be superbly tasty for a gourmet olive pie. Use this opportunity to showcase those herbs you’ve been growing this summer too — mix-n-match basil, oregano, sage, parsley, marjoram, etc.

Makes 6 servings

Pour a few tablespoons of olive oil into a 9 inch glass pie pan and heat oven to 350 degrees F.

1 small or 1/2 large onion, thinly sliced

2-3 cloves garlic, chopped

4 tablespoons extra virgin olive oil

1 1/2 cups silken tofu, drained

½ cup flour

2 tablespoons potato starch (found in health or Kosher supermarket sections)

2 teaspoons baking powder

2 tablespoons water

½ teaspoon sea salt

1/8 teaspoon freshly ground black pepper

1 teaspoon white vinegar

generous 1/3 cup chopped olives

2-3 tablespoons fresh herbs of your choice, chopped

Saute the garlic and onion in the olive oil. Add to a large mixing bowl.

Blend the tofu in a blender or food processor. Add to the large bowl.

Add in the remaining ingredients and stir to combine.

Spread into the pie pan. Brush with a little of the olive oil if desired. Bake for 35 minutes.

Serve warm or at room temperature. Keep refrigerated and reheat in oven.

Love,

Sharon

www.sweetutopia.com

Garlic Basil Croutons

These croutons are quick and easy, and go with most any soup.

Yield: Enough to accompany one soup recipe

 

1 medium baguette

1/4 cup extra virgin olive oil

1/2 teaspoon garlic powder

1/2 teaspoon dried basil

1/4 teaspoon salt

Preheat oven to 275 degrees F. Cut the baguette into 1-inch cubes. Place them in a 9×13 pan. Drizzle the olive oil over the cubes. Sprinkle the spices and salt on the cubes and toss to coat evenly. Bake for about 20 minutes, or until the cubes just begin to brown lightly.

Tomato Cream Soup

Serves 8

3 tablespoons olive oil

1 onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 can salted, seasoned crushed tomatoes (28 ounces, 794 g)

1 cup plain soymilk

1/4 cup mixed fresh herbs of choice or 1-2 teaspoons dried herbs (parsley, basil, marjoram, oregano, sage, thyme)

1 tablespoon flour (potato starch for gluten-free)

1 teaspoon salt (more if using unsalted crushed tomatoes)

Preheat a medium soup pot to medium heat and add the olive oil. Sauté the garlic and onion until it begins to turn light brown. Add the celery and sauté for a few more minutes until celery softens. Add the contents of the can of crushed tomatoes, the soymilk, herbs, flour and salt and stir well. Cook over low to medium heat for 20 minutes. Let the soup cool slightly then puree it in a blender or food processor.

Love,

Sharon

www.sweetutopia.com

Cream of Mushroom Soup

This is one of my family’s favorite soups. It works well as a meal, when served with Garlic Basil Croutons and a salad, and is a great source of protein, fiber and other nutrients.

Yield: 6 servings

 

1/4 cup extra virgin olive oil

4-5 cloves garlic, chopped

1 large or 2 small onions, chopped

1/4 cup red wine (any type except sweet, non-alcoholic is ok)

1 package white, crimini and/or baby bella mushrooms (10 ounces), sliced

1/4 cup dried mushrooms soaked in 1 cup of water

4 cups vegetable stock or water with a bouillon cube

1 large bay leaf

2 leaves fresh sage or 1/4 teaspoon dried sage

2 tablespoons chopped fresh parsley or 3/4 teaspoon dried parsley

1 teaspoon salt

1/4 teaspoon dried oregano

1/4 tsp nutmeg

1//8 teaspoon black pepper

1 package (12.3 ounces) silken tofu, drained

 

Warm the olive oil in a large sauté pan over medium-high heat. Sauté the chopped garlic and onion until it is translucent. Add the fresh mushrooms. Strain the soaking mushroom, reserving the soaking liquid, and add the mushrooms to the mixture. Saute for several minutes, until the mushrooms are slightly softened. Add the wine and reduce the heat to medium. Cook the mixture for another five minutes, stirring occasionally. Transfer the contents of the sauté pan to a large soup pot. Add the stock, bay leaf, sage, parsley, salt, oregano, nutmeg and pepper. Add the soaking liquid from the dried mushrooms. Cook, covered, on low heat for 25 minutes. Blend the tofu in a blender or food processor until smooth. Set aside. Blend the soup in small batches, not forming a puree, but leaving some texture and small mushroom pieces. Stir in the tofu until it is evenly distributed.

 

Hint: You don’t have to spring for expensive dried porcini mushrooms. Go to your local Asian market and get a huge bag of dried mushrooms for cheap. It’ll last you a long time.

Love,

Sharon

www.sweetutopia.com