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Minty Cucumber and Carrot Soup

This chilled soup makes a colorful and refreshing first course, or a light and frosty summertime luncheon entrée. The beautiful orange hue, combined with a hint of mint, produces a delicate and welcoming flavor to this easy to make warm weather soup.

Course Soup

Cuisine American

Keyword carrot soup, chilled soup, cucumber soup

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Author Laura Theodore

Ingredients

• 2 2/3 cups peeled seeded and chopped cucumber
• 1 1/2 cups peeled and chopped carrots
• 1 cup water
• 1 teaspoon maple syrup
• 1 small clove garlic chopped
• 1 teaspoon extra-virgin olive oil optional
• 1/2 teaspoon firmly packed chopped fresh mint

Instructions

• Put all of the ingredients into a blender and process until almost smooth.
• Transfer to a medium-sized bowl. Cover and refrigerate 2 to 4 hours, or until well chilled. Stir before serving.

Notes

Recipe by Laura Theodore, from JazzyVegetarian's Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

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Vegan Mac and Cheese

When I get a new cookbook, I almost always gravitate to the macaroni and cheese recipe. If it has a delicious mac and cheese recipe, then I know it’s a good cookbook. That was impossible to do with Robin Robertson’s new cookbook, though, as it contains nothing but mac and cheese recipes!

Vegan Mac and Cheese is a comfort food lover’s dream come true. It contains more than 50 recipes for dairy-free macaroni and cheese. I know what you’re thinking, “Is it really possible to make that many different types of mac and cheese?” And the answer is yes! And wait until you see how creative they are!

Robin starts the book with a history lesson. The history of mac and cheese that is! She shares the low-down on veganizing this classic dish, reasons why you should make it yourself, the different types of pasta you should use, and a variety of ways to make dairy-free cheese sauces. She includes different topping and add-in ideas, too.

The Recipes

The recipes in Vegan Mac and Cheese are super creative! Robin uses global inspiration in such recipes as Italian Macaroni Pie, Mac and Thai, and Noodle Kugel. She adds veggies to macaroni in Broccoli Mac UnCheese, Spinach Artichoke Mac UnCheese, and Asparagus Mac and Hollandaise. There are also recipes for those who crave a heartier dish, such as Chili Mac, BBQ Jack Mac, and Shepherd’s Mac. She even plays with her food in such recipes as Mac UnCheese Balls, Waffled Mac and UnCheese, and Cheesy Mug Mac.

Chapters in Vegan Mac and Cheese Include:

• Basic Mac UnCheese
• Global Cheesy Mains
• Mac and Veggies
• Meaty Macs
• Fun with Mac UnCheese

If you’re looking for creative ways to make everyone’s favorite comfort food, this is the book for you!

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Buffalo Cauliflower Mac

Buffalo cauliflower has been making the rounds, so it should come as no surprise that it turns up in a mac uncheese. The cheesy, saucy macaroni is a perfect foil for the spicy hot cauliflower.

Course Main Course

Cuisine American

Keyword buffalo cauliflower, vegan mac and cheese,, vegan macaroni and cheese

Servings 6 servings

Author Robin Robertson

Ingredients

Sauce

• 1 large russet potato cut into 1-inch (2.5 cm) chunks
• 1 large carrot cut into 1-inch (2.5 cm) chunks
• 2 1/2 cups (600 ml) vegetable broth
• 2/3 cup (40 g) nutritional yeast
• 2 tablespoons (30 ml) tamari
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Salt

Cauliflower

• 1 head cauliflower cored and cut into bite-size pieces
• Olive oil cooking spray for the cauliflower
• 1 teaspoon garlic powder
• Salt
• 1/3 cup (80 ml) hot pepper sauce preferably Frank's RedHot
• 4 tablespoons (56 g) vegan butter melted
• 1 tablespoon (15 ml) apple cider vinegar
• 1 teaspoon paprika

Pasta

• 16 ounces (454 elbow macaroni or other small pasta

Instructions

• To make the sauce: In a medium saucepan over medium-high heat, combine the potato, carrot, and vegetable broth. Bring to a boil and cook for 15 to 20 minutes, or until the vegetables are tender when pierced with a fork. Carefully transfer the mixture to a blender or food processor. Add the nutritional yeast, tamari, onion powder, and garlic powder and season with salt. Blend until smooth. Set aside.
• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• To make the cauliflower: Arrange the cauliflower in a single layer on the prepared sheet. Spray the cauliflower with cooking spray and sprinkle with the garlic powder and salt. Roast for 20 minutes or until softened. Transfer to a large bowl and add the hot sauce, butter, vinegar, and paprika. Stir well to coat. Return the cauliflower to the baking sheet (you may want to use a new sheet of parchmenand arrange it in a single layer. Bake for 10 minutes more.
• To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain well and return it to the pot.
• Stir in the sauce and place the pot over low heat. Cook for a few minutes to heat through.
• Add the buffalo cauliflower and gently stir to combine. Serve hot.

Notes

© 2019 Quarto Publishing Group USA Inc.
Text © 2019 Robin Robertson
Photography: Jack Adams Photography

Photography: Jack Adams Photography

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The College Vegan Cookbook

I went vegetarian while I was in college. I lived with my mother, but she was pretty unhappy about my dietary change was constantly exclaiming, “I don’t know what you eat!” on a regular basis. Her idea of vegetarian meal was a bowl of frozen peas, carrots, and carrot mixture, heated up, if I was lucky. So, I had to teach myself to cook. And I had to buy my own groceries, too. If only I had Heather Nicholds’s new cookbook The College Vegan Cookbook all of those years ago! I would have ate well while saving money in the process!

As you probably guess from the title, The College Vegan Cookbook is a cookbook for vegans in college. The book begins with reasons to go vegan as well as information for getting all of the nutrients you need on a plant-based diet. Heather has included handy lists of tools and pantry basics to have on hand. She has also included tips on navigating the grocery store and meal-planning.

The Recipes

The recipes in The College Vegan Cookbook are versatile and budget-friendly. Each recipe lets you know how much it costs per serving, and many of them include substitution tips. These dishes are easy to make, and they include ingredients that can be found in any grocery store. (You won’t find any exotic and costly super foods here!) A lot of the dishes are dorm room friend and good for sharing, too.

The College Vegan Cookbook will take you all the way from breakfast to dessert, with soups, sandwiches, and snacks in between. Start your day with a delicious Blueberry Oat Muffin or a savory Breakfast Burrito. Snack on Classic Hummus or a handful of Cinnamon-Lime Sunflower Seeds. How can anyone turn down a bowl of comforting Mac & Cheese a homemade Personal Pizza? There are recipes for such DIY staples as peanut sauce, oat milk, and vegetable broth, too.

The Chapters in The College Vegan Cookbook Include:

• The College-Ready Vegan
• Breakfast
• Soups & Stews
• Sandwiches & Salads
• Snacks & Sides
• Main Courses
• Desserts
• Staples, Sauces & Dressings

In addition to being a cookbook for college-aged vegans, The College Vegan Cookbook is a great resource for new vegans. Those adjusting to a new way of living and cooking will this resource invaluable.

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Vegan Stuffed Manicotti

 

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This manicotti is super yummy, and its classic taste and texture makes an enticing dish to serve at a casual gathering or weekend family meal.

Author: Laura Theodore

Recipe type: main dish

Cuisine: Italian

Yield: 6 servings

Ingredients

MANICOTTI

• 1 block (14 to 16 ounces) extra-firm regular tofu, well drained
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons tamari
• 1 teaspoon Italian seasoning blend
• 2 cloves garlic, chopped
• ½ cup chopped fresh parsley
• 12 manicotti shells, cooked al dente and cooled

SAUCE

• 1 small sweet onion, chopped
• 2 tablespoons water, plus more as needed
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon tamari
• 1 teaspoon Italian seasoning blend
• • 3 cups sliced cremini mushrooms
• 1 large clove garlic, minced
• 1 jar (24 to 26 ounces) vegan marinara sauce
• ⅛ teaspoon crushed red pepper

TOPPING

• 2 slices Italian-style or whole-grain bread
• 1 teaspoon Italian seasoning blend
• 2 teaspoons extra-virgin olive oil, plus more as needed

FOR SERVING

• ½ jar (about 12 ounces) vegan marinara sauce
• Parsley sprigs and/or chopped fresh parsley

Instructions

1. Preheat the oven to 375 degrees F.
2. Put the onion, 2 tablespoons water, 1 tablespoon extra-virgin olive oil, 1 teaspoon tamari and 1
3. teaspoon Italian seasoning blend into a large skillet. Cover and cook 5 minutes, or until the onion begins to soften, stirring occasionally, adding more water 2 tablespoons at a time if the pan becomes dry.
4. Add the mushrooms, cover and cook for 5 minutes, stirring occasionally, adding more water 2 tablespoons at a time if the pan becomes dry. Add 1 clove minced garlic and cook for 2 to 3 minutes, stirring occasionally. Add the marinara sauce and crushed red pepper, cover and
5. cook for 15 minutes.
6. While the sauce cooks, make the filling for the manicotti. Put the tofu, 1 tablespoon extra-virgin olive oil, 2 teaspoons tamari, 1 teaspoon Italian seasoning blend and 2 cloves minced garlic into a medium-sized bowl and mash using a potato masher or large fork until it has the consistency of ricotta cheese. Fold in the parsley.
7. Spread 1 cup of the sauce evenly over the bottom of a 12 by 9-inch or 13 by 9-inch casserole dish. Fill each manicotti shell with some of the filling, using a small spoon or tablespoon. Arrange the stuffed manicotti shells in a single layer in the prepared casserole dish. Tent with
8. foil and bake for 35 minutes, or until bubbling.
9. While the manicotti bakes, make the topping. Tear the bread slices into small pieces. Put the bread pieces into a blender and process into coarse crumbs. Transfer the bread crumbs to a medium-sized bowl. Add the remaining topping ingredients and stir with a fork to combine. Add a bit more olive oil if the crumbs seem dry.
10. Remove the manicotti from the oven and put it on a wire rack. Carefully remove the foil (the manicotti will be very steamy and very hot!), and sprinkle the bread crumb mixture evenly over the top. Bake uncovered 10 to 15 minutes, or until the bread crumbs are slightly golden and filling is heated through. Cool 7 to 10 minutes.
11. Meanwhile, put about 12 ounces of marinara sauce into a small saucepan and bring to a simmer over medium heat. To serve, put a bit of marinara sauce on a plate and top with 2 pieces of manicotti (per person) and garnish with parsley sprigs. Offer extra marinara sauce on the side.

Notes

Recipe by Laura Theodore, from JazzyVegetarian's Deliciously Vegan. Published byScribe Publishing, ©2018, reprinted by permission.

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I’ve been vegan long enough to remember the desolate days of dairy-free cheeses. There were two brands available in stores, and both resembles giant orange crayons in both texture and taste. Back in those days, most of us didn’t even realize that making dairy-free cheeses at home was even a possibility. Life would have been so much different if I had Claudia Lucero’s book One-Hour Dairy-Free Cheese back then!

One-Hour Dairy-Free Cheese

As you can tell by the title, One-Hour Dairy-Free Cheese is chock-full of vegan cheese recipes. These aren’t just “blend some cashews with nutritional yeast” kinds of recipes. They are ingenious recipes for cheeses such as Brie, Havarti, and Swiss using seeds, nuts, and vegetables that have been developed by a traditional cheesemaker.

I have a few dairy-free cheese cookbooks, and I think that One-Hour Dairy-Free Cheese is the most thorough. It’s very clear that Claudia has done her research and knows her cheese well.

For those that are new to DIY fromage,One-Hour Dairy-Free Cheese includes lists of equipment needed, specialty ingredients, pantry basics, and cheese-making tips. And then, of course, there are the recipes! You’ll find yourself drooling over these creamy creations, including Mozzarella Caprese, Golden Swiss, and Lemon Garlic Feta.

Each recipe includes:

• A list of ingredients
• Ingredient substitutions
• A list of equipment needed
• Delicious variations
• Step-by-step photos of the preparation process
• And most cheeses also include a recipe for a dish made with it

While nuts and seeds are a key ingredient in most cheeses, beans and vegetables are commonly used substitute for those that may have allergies or sensitivities. Some cheeses are even made with vegetables such as cauliflower, potatoes, and peppers.

In addition to blocks and wheels, there are also recipes for dips, fondues, spreads, shakes, and even slices. Claudia has also included basic fermentation instructions, a few cultured and aged cheese, and recipes for cheese accompaniments.

If you want to learn to make vegan cheeses at home, One-Hour Dairy-Free Cheese is an absolute must-have!

Black and White Truffled Brie

 

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Brie is a cheese that can be so mild and firm that even children like it despite the mushroom-like flavor and the white mold that gives it its velvety rind. If aged for long enough, it can also be very funky and downright runny—the mold works its magic all the way inside the wheel. With this dairy-free version, we find a balance by using aromatic black truffle salt and white truffle oil in order to enjoy that earthy flavor that aging and mold create. We never age this Brie, but we can make it taste and even look as tempting and inviting as the real thing. Truffles can be an acquired taste, so feel free to explore the variations if your palate prefers an alternative! Note: Leave the agar powder out completely for a delicious melty version of this cheese.

Author: Claudia Lucero

Recipe type: Dairy-Free Cheese

Ingredients

• ¾ cup raw or roasted cashews (soaked for 8 to 12 hours or boiled for 20 minutes and drained) or the Substitution of your choice
• 1 cup water or unsweetened dairy-free yogurt of your choice
• ¼ cup mashed yellow potato, peeled before cooking
• 2 tablespoons plus 2 teaspoons tapioca starch or the Substitution, plus 1 tablespoon for rind
• ¼ cup refined coconut oil
• 1 teaspoon black truffle salt, plus more to taste
• 1 teaspoon tahini paste
• 1 teaspoon nutritional yeast or the Substitution of your choice
• ¼ teaspoon lactic acid
• ¼ teaspoon Dijon mustard
• ¼ teaspoon white truffle oil (1/2 teaspoon if it’s in olive oil)
• ¼ teaspoon white pepper, for rind
• 1 tablespoon plus 1 teaspoon agar powder*
• ½ cup water, for agar mixture (omit if using quick-set agar)

Instructions

1. Combine the cashews, 1 cup water, the mashed potato, 2 tablespoons plus 2 teaspoons tapioca starch, the coconut oil, black truffle salt, tahini paste, yeast, lactic acid, mustard, and truffle oil in a strong blender or food processor to make Brie “milk.”
2. Blend the ingredients on low and gradually increase to top speed until the mixture is completely smooth. Depending on your machine, this could take 1 minute to 6 minutes. (Stop every minute or so to scrape down the side of the container if needed.)
3. If you are using quick-set agar powder, add it to the blender without extra water and blend until smooth, then skip to step 6. Otherwise, place the agar powder in a medium-size pot or pan. Use a fork to whisk the ½ cup water into the agar. Let the mixture sit for 1 minute. The agar may thicken a little.
4. Vigorously stir the mixture over medium heat for 5 minutes. The powder will dissolve completely, and the mixture should bubble, boil, and froth a little. When it thickens to look like dense and slightly glossy applesauce, it’s ready.
5. Quickly and very carefully scrape the agar mixture into the full blender before it solidifies. Use caution! Hot agar is painful and difficult to remove if it drips on your skin. Blend the mixture until thoroughly combined, about 1 minute. Pour the cheese mixture into a clean pot or pan. Stir it frequently over medium heat as the mixture simmers and starts to change from thin to lumpy.
6. Stir the mixture continuously in order to eliminate the lumps and create a smooth texture. It will thicken dramatically as it heats. Stir, fold, and knead for 5 to 7 minutes to fully activate the agar powder and cook the tapioca.
7. Lower the heat if you feel any sticking in the pan or if the blend “spits” too much. Turn off the heat when the Brie is shiny and coats the spoon thickly—you may even see stretchy strings.
8. Pour the hot Brie into the form or container and allow it to cool, uncovered, in the refrigerator. It should firm up in about 30 minutes, depending on the brand and strength of the agar powder. (Note: You can speed up the cooling process with 15 to 20 minutes in the freezer—just don’t forget it there!)
9. Once the cheese is firm, use a silicone scraper, if needed, to gently remove the Brie from the form.
10. Spread the remaining 1 tablespoon tapioca and the white pepper on your work surface and blend evenly.
11. Very gently roll the Brie wheel (it is tender), covering the top and sides. When covered, it will look powdery smooth, just like Brie. Pat off the excess powder. It’s ready to plate and serve!
12. Store your Brie in a dry, covered container in the refrigerator. It will remain most firm in the first 2 days but is good for about 1 week.

Notes

EQUIPMENT
Strong blender or food processor
Measuring cups and spoons
Sturdy wooden spoon
Silicone scraper (optional but useful)
Medium-size pot or pan (for non-quick-set agar)
Nonstick pan or heavy-bottomed stainless-steel pot, 2-quart capacity
Heat-resistant form (4-inch metal springform pan works great) or storage container with lid
Clean work surface, like a cutting board or parchment paper


SUBSTITUTIONS
for the Cashews (choose one):
1/2 cup blanched almond flour, no skins (not almond meal)
3/4 cup blanched almond slivers (soaked for 8 to 12 hours or boiled for 20 minutes, drained)
3/4 cup raw or roasted macadamia nuts (soaked for 8 to 12 hours or boiled for 20 minutes, drained)
3/4 cup raw sunflower seeds (soaked for 8 to 12 hours or boiled for 20 minutes, drained)
Not as dense and rich, but still very tasty:
1 cup cooked, drained white beans (cannellini, navy, or Great Northern)
1 cup soft-cooked, well-drained cauliflower or zucchini, plus 1 additional tablespoon tapioca starch

for the Tapioca Starch:
2 tablespoons plus 2 teaspoons arrowroot powder, and 1 tablespoon for rind

for the Nutritional Yeast (choose one):
1 teaspoon tahini paste
1 teaspoon coconut aminos,
1 teaspoon mild miso paste (preferably chickpea-based)



VARIATIONS
Black Garlic Brie
Omit the black truffle salt and white truffle oil. In step 1, add to the blender:
2 cloves black garlic, 1 teaspoon fine sea salt, plus more to taste

Porcini Pepper Camembert
Omit the black truffle salt and white truffle oil. In step 1, add to the blender:
1/4 teaspoon porcini mushroom powder, 1 teaspoon fine sea salt, plus more to taste
Sprinkle on the bottom of the form:
1 teaspoon coarsely ground black pepper




Excerpted from One-Hour Dairy-Free Cheese: Make Mozzarella, Cheddar, Feta, and Brie-Style Cheeses—Using Nuts, Seeds, and Vegetables by Claudia Lucero (Workman Publishing). Copyright © 2019. Photographs by Matthew Benson.

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Rich, decadent, and lusciously delicious, Valentine’s Day just isn’t Valentine’s Day without chocolate. Sure, vegan chocolate is pretty easy to find, but homemade treats are so much more meaningful. We’ve put together a list of some of our favorite chocolate treats that are sure you make your Valentine’s Day extra special.

10 Homemade Chocolate Treats for your Vegan Valentine

Spicy Ginger Truffles
These truffles from Vegan Chocolate by Fran Costigan are perfect for sharing when you want to spice things up with a certain someone.
Photo by Kate Lewis.

Vegan Peanut Butter Chocolate Mousse
This super creamy and delightful Peanut Butter Chocolate Mousse from Laura Theodore’s Vegan-Ease will please the chocolate and peanut butter fans at your table.
Photo by Hannah Kaminsky

Mexican Hot Chocolate-Covered Strawberries
The combination of sweet strawberries, creamy chocolate, and a tiny kick of cayenne creates the ultimate trifecta of deliciousness in this recipe from From The Lusty Vegan 2014 by Ayinde Howell and Zoe Eisenberg.

Almond Joy Bars
Chocolate and coconut are an irresistible pairing in these treats from Chocolate Every Day by Bennett Coffey & Kyleen Keenan.

White Chocolate Raspberry Cheesecake
Your palate will feel like it’s taken a trip to paradise after you bite into this awesome creation from Vegan Junk Food by Lane Gold

Divine Chocolate Mousse Cake
This delectable little vegan Divine Chocolate Mousse Cake from Jazzy Vegetarian’s Deliciously Vegan by Laura Theodore is so delicious, you will have folks asking for more, more, more!

Raspberry Chocolate Silk Tart
Raspberries and dark chocolate look beautiful together and taste even better in this vegan Raspberry Chocolate Silk Tart from Vegan Chocolate by Fran Costigan.
Photo by Kate Lewis

Easy As Chocolate Pie
This decadent vegan chocolate pie from Cook the Pantry by Robin Robertson assembles in minutes. After some time in the fridge, it’s ready to serve. What can be easier than that?

Avocado Chocolate Pudding & Dip
Not only can you eat this avocado chocolate pudding as is, but you can use it as a delicious dip for all the fruit about to pop up at the farmer’s market.

Vegan Chocolate Tamales
As these from Vegan Tamales Unwrapped by Dora Stone tamales steam, the chocolate chips inside them melt. When you take your first bite, you will be met with velvety, warm chocolate.

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Vegan Vanilla Cream-Chocolate Pudding Parfaits

 

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Author: Laura Theodore

Yield: 6 servings

Ingredients

Vanilla Cream

• ½ block (7 to 8 ounces) extra-firm regular tofu, drained and broken into chunks
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract

Chocolate Pudding

• ½ cup nondairy milk
• 3 tablespoons maple syrup
• ½ block (7 to 8 ounces) extra-firm regular tofu, drained and broken into chunks
• 1 teaspoon vanilla extract
• ⅔ cup 55% cacao vegan dark chocolate chips, plus 6 more for garnish

Instructions

1. To make the vanilla cream, put all of the vanilla cream ingredients into a blender and process until completely smooth. Transfer the vanilla cream mixture to a medium-sized bowl.
2. To make the chocolate pudding, put the nondairy milk and maple syrup into a small saucepan and bring to a simmer over medium-low heat. Put the tofu, vanilla and chocolate chips into the blender in the order listed. As soon as the nondairy milk mixture begins to bubble, immediately pour it over the tofu-chocolate chip mixture in the blender. Process for 1 minute, or until completely smooth.
3. To assemble the parfaits, start with six mini-martini glasses or small parfait glasses. For each serving, spoon about one-sixth of the vanilla cream into the bottom of the glass, then top with about one-sixth of the chocolate pudding, and garnish with a single chocolate chip. Repeat with the remaining glasses to make 6 servings in all. Refrigerate for 6 hours, or until completely chilled, before serving. Covered and stored in the refrigerator, leftover pudding will keep for about 2 days.

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Vegan Bittersweet Chocolate Truffles, also based on ganache, are just as luxurious, velvety smooth, and indulgent—but not sinful. A variety of nondairy milks replace the heavy cream and no butter is added. And here is the best part: After making and tasting hundreds of truffles made with nondairy milks, I am convinced they taste more intensely chocolaty than their heavy cream–based cousins.

Vegan Bittersweet Chocolate Truffles

 

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Classic chocolate truffles are sinfully indulgent, melt-in-your-mouth, bite-sized confections made from ganache (an emulsion of chocolate and heavy cream). Truffles sometimes include butter, as well as spices, coffee or tea, liqueurs, nuts, and even fruit purées for flavor. Vegan truffles, also based on ganache, are just as luxurious, velvety smooth, and indulgent—but not sinful. A variety of nondairy milks replace the heavy cream and no butter is added. And here is the best part: After making and tasting hundreds of truffles made with nondairy milks, I am convinced they taste more intensely chocolaty than their heavy cream–based cousins.

Author: Fran Costigan

Cuisine: Dessert

Yield: about 30 Truffles

Ingredients

• 8 ounces dark chocolate (70 to 72%), finely chopped
• ¾ cup plus 2 tablespoons unsweetened organic almond milk, coconut milk beverage or soymilk
• 2 tablespoons grams organic granulated sugar
• ⅛ teaspoon fine sea salt
• 1 teaspoon pure vanilla extract
• 2 teaspoons mild tasting extra-virgin olive oil
• A few pinches of flaked sea salt, for coating and serving (optional)
• Dutch-process cocoa powder for coating
• Nuts or seed for coating, optional

Instructions

Make the Ganache

1. Add the chocolate to a heatproof bowl and set aside while you heat the milk.
2. Pour the milk into a small saucepan. Add the sugar and salt. Cook over medium heat, whisking a few times, to a low boil.
3. Immediately remove the saucepan from the heat. Pour the hot milk over the chocolate all at once. Rotate the bowl so the chocolate is completely submerged. Cover the bowl with a plate and let stand undisturbed for 4 minutes.
4. Add the vanilla and olive oil and whisk from the center out only until smooth and glossy.
5. Keep the bowl of ganache at room temperature while you test the final consistency. A properly made truffle ganache is firm enough to scoop and shape but still tastes creamy. Dip a teaspoon into the ganache, set the coated spoon on a small plate, and refrigerate for 10 to 15 minutes. After chilling, the ganache on the spoon should be smooth and firm but still taste creamy. It is unlikely, but if the glaze is too firm, add a tablespoon of room temperature milk and repeat the test. Add a second tablespoon if needed.
6. Cool the ganache in a shallow dish at room temperature for 30 minutes. (The ganache sets up fastest and most evenly in a 9-inch / 23-cm glass pie pan or similar dish.) Refrigerate uncovered until the surface is no longer soft, then place a piece of parchment paper or plastic wrap directly onto the surface of the ganache, covering it completely, and refrigerate for at least 3 hours or until very firm. The ganache can be refrigerated at this point for up to 1 week in an airtight container.

Make The Truffle Centers

1. Line a shallow container with parchment. Remove the ganache from the refrigerator. Use a spoon to scoop out 1-inch / 2.5-cm pieces of ganache and another to push the ganache off the spoon into the container. (If you prefer more uniform truffles, use a 1⁄2-tablespoon scoop.) When a half dozen or so are made, roll and press the pieces into irregularly shaped rounds. Repeat until all the ganache has been used, washing and drying your hands as needed. (If at any time the ganache becomes too soft to shape, refrigerate until cold and proceed.) Cover and refrigerate the truffle centers in layers separated by parchment paper for 15 to 25 minutes before finishing with the cocoa coating.

Finish The Truffles

1. Roll in the truffles in cocoa powder. Add a pinch of flaked sea salt if desired.
2. Alternatively, coat the truffles in chopped nuts or cacao nibs, seeds, coconut.

Notes

From Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, © 2013 by Fran Costigan. Photo © Kate Lewis 2013

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French Lentil Salad Bowl with Sweet Peppers and Basil

 

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Lentils provide a substantial base and plenty of plant-based protein, while the veggies and flavorings add zing to this satisfying salad. I love to serve this inviting dish as the main event for a casual luncheon or light supper, served with crusty whole grain bread or crackers on the side.

Author: Laura Theodore

Yield: 4 servings

Ingredients

SALAD

• 4 cups cooked French green lentils, well chilled (note)
• ⅔ cup diced sweet onion
• 1 medium red sweet bell pepper, seeded and chopped
• 1 large avocado, peeled, pitted and chopped
• ½ cup chopped fresh basil
• 
  

DRESSING

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon chili powder
• ½ teaspoon sea salt

Instructions

1. Put all of the salad ingredients into a large bowl and gently stir to combine. Put all of the dressing ingredients into a small bowl and whisk to combine. Pour dressing over salad and gently stir to combine. Spoon into bowls and serve at room temperature, or cover and refrigerate for up to 2 hours and served cold.

Notes

Chef’s Note: Lentils don’t need to be presoaked, but make sure to check for small stones before preparing, and be certain to rinse them well. To cook the lentils, put 4 cups water with 2 cups lentils into a large saucepan and bring to a boil over medium-high heat. Decrease the heat to low, cover and cook for 35 to 40 minutes, stirring occasionally, adding more water if the pan becomes dry. The lentils are done when they are soft (they do not need to absorb all of the water). Drain off any excess water in a fine meshed strainer.

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Dementia

Dementia is a general term for a disorder of the brain which can be characterized as memory loss and impairment of everyday function. There are several stages of the disease and progression can be slow or it can be very accelerated. People can be affected at any age but onset is generally noticed around the age of 65 and memory related problems can increase with age. According to the Alzheimer’s Association, 5.7 million Americans are currently living with Alzheimer’s. By 2050, this number is projected to rise to nearly 14 million! That’s some serious stuff! And the problem with the disease is that you don’t know if you’ll get it until it’s too late.

Numerous theories are proposed as to where dementia comes from. A single source has not been identified as the cause of the decline in cognitive function and findings based on research is unclear. Many experts believe a variety of damaging factors that can accumulate lead to brain health decline. (Bredesen)

Photo by Jack Finnigan on Unsplash

Luckily, the most promising treatment for Alzheimer’s and Dementia appears to be nutrition protocols, supplementation and positive lifestyle choices.

Several programs which have been developed recently by neurologists, have shown promise, most notably the ReCODE protocol. These protocols do recommend a mostly plant-based diet and healing through foods and the elimination of inflammation causing or damaging foods along with other lifestyle choices as well as supplementation (Bredesen) (Sherzai).

 Turmeric Coconut Bliss Balls

Just a few of these basic lifestyle choices for optimal brain health include:

• Exercise at minimum 5 days a week, 30 minutes a day. Be sure to get involved in activities that will make you sweat.
• Ensure a minimum 8 hours of restful sleep each night.
• Have a stress management routine in place including yoga or meditation.
• Work on brain training games daily and never stop learning.
• Maintain a strong social and family connections.
• Eliminate common sources of inflammation like gluten, dairy, meat, alcohol, sweets, pastries, processed and fried foods.
• Eat a diet abundant in plants with brain protective compounds including; beets, oranges, leafy greens, walnuts, blueberries, olives, lion’s mane mushrooms, herbs like rosemary, sage, saffron, ginger and turmeric and other foods rich in whole foods, plant based fats.
• Learn how to keep blood sugar in balance and prevent insulin spikes.
• Work with a knowledgeable natural health practitioner who can analyze your blood work and provide supplement recommendations. For prevention and treatment of Alzheimer’s it’s important to get vitamin levels into an “optimal” range.
• Drink abundant filtered water and consider a detox several times a year. Prevent toxins from entering your body by keeping a toxin free home and body care routine.

Beet Salad

I recommend taking brain health seriously

If you notice forgetfulness in yourself or a family member, be sure to speak with a functional medicine specialist as it could be one of the early warning signs of the onset of dementia. Testing yourself for the APOE4 gene will also determine your risk factor and allow you to better plan and implement lifestyle changes. The earlier you follow a program that will help minimize your symptoms the better chance you will have at a lifetime of good memory. With a family history of dementia myself, I know declining brain health can be a scary reality but by empowering ourselves with knowledge you will learn that there is hope, and we don’t have to be resigned to a genetic fate. As Doctor Dale Bredesen says “Our genes load the gun but our lifestyle choices pull the trigger”.

Creamy White Bean and Rosemary Soup

 

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Rosemary has been found to be incredibly beneficial for general health but in particular, your brain. Just by smelling rosemary your memory can improve. Sneak this aromatic and tasty herb into as many dishes as you can or add it to a glass of water with a sliced orange for a refreshing and brain boosting beverage. This Creamy White Bean Soup is an incredibly delicious soup, and just one of the many ways you can use culinary nutrition to give your brain a little extra power.

Author: Sarah Eastin

Yield: 4 servings

Ingredients

• 1 onion, diced
• 3 cloves of garlic, finely diced
• 1 tablespoon olive oil
• Small head of cauliflower, broken into pieces
• 2 cans of white beans, rinsed and drained
• 2 cups veggie broth
• bay leaf
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon tamari

Instructions

1. Sauté garlic, onion in olive oil until translucent, about 5 minutes. Add cauliflower to a saucepan with 2- 3 tablespoons of water and steam on medium high heat until cauliflower is soft. Add one cup of veggie broth, allow to cool.
2. Transfer just the cauliflower mixture to a high-speed blender, add the white beans. Process on high speed until fully blended and creamy. Add the final cup of veggie broth and blend until the mixture is fully mixed.
3. Transfer the creamy mixture to soup pot.
4. Add the bay leaf, rosemary and stir to combine. Warm on low heat for 5 minutes.
5. Add the tamari, taste. Add more tamari, if desired.
6. Be sure to remove the bay leaf and enjoy!

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The post Follow These Ten Tips For A Lifetime of Great Brain Health appeared first on Chic Vegan.