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Deep Dark Chocolate Truffle Pudding

The title of this recipe says it all. Wow your guests with a pudding that tastes so decadent, they will not believe it’s totally soy free, gluten free and vegan! Silky smooth, thick, rich and super chocolaty—this is a flawless dessert that will impress the chocolate fans in your life.

Course Dessert

Cuisine American

Keyword vegan chocolate pudding

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 8 servings

Author Laura Theodore

Ingredients

Cashew-Vanilla Cream

• ½ cup chopped raw cashews
• 1/2 cup water divided
• 2 tablespoons maple syrup
• ½ teaspoon vanilla extract

Pudding

• 1 cup chopped raw cashews
• 1 3/4 cups water divided
• 3 tablespoons vegan brown sugar or cane sugar
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 4 Medjool dates pitted and chopped
• 1 cup vegan dark chocolate chips plus more for garnish

Instructions

• To make the Cashew-Vanilla Cream, put 1/2 cup cashews and 1/4 cup water into a small bowl. Refrigerate for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water.
• Put the drained cashews, maple syrup, 1/4 cup water and vanilla in a blender container. Blend for 30 seconds, or until completely smooth. Cover and refrigerate for 2 hours, or until chilled.
• To make the Truffle Pudding, put 1 cup cashews and 3/4 cup water in a small bowl. Refrigerate and let soak for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water.
• Put the remaining 1 cup water in a small saucepan and bring to a simmer over medium-low heat. Put the soaked cashews, sugar, cocoa powder, vanilla extract, dates and chocolate chips in a high-performance blender container in the order listed. Pour in the simmering water and process for 30 seconds to 1 minute, or until completely smooth. Divide the mixture between six small wine glasses or eight espresso cups. Refrigerate 4 to 8 hours or until set.
• Serve the pudding with Cashew-Vanilla Cream spooned on top, garnished with more chocolate chips or some cocoa nibs, if desired.

Notes

Photo Credit: Annie Olivero

Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Reprinted by permission.

Photo Credit: Annie Olivero

Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Reprinted by permission.

The post Deep Dark Chocolate Truffle Pudding appeared first on Chic Vegan.

Season Eight of Jazzy Vegetarian

A few highlights of this exciting season include gluten-free main dishes like: Zucchini Fettuccine Alfredo, Spaghetti Squash “Capellini” andRed Pepper Crustless Quiche. Other meal stars include: Black Bean-Zucchini Burritos with Almond Crème Fraîche, Vegan Sukiyaki andJazzy Salad Nicoise.Garam Masala Sweet Potato Bites, Maple Roasted Portobello “Bacon,”andPeanut-y Carrot Noodles are served on the side.Dazzling desserts include: No-Bake Cinnamon-Chocolate Pudding Cakes, Lemon-Raspberry Swirl Cheeze-Cake, Apple-Cranberry Crumble, Maple-Sweet Potato Mini-Pies andVegan “Ice-Cream” Sandwiches.

Season Eight of Jazzy Vegetarian will premiere on channel KCET in the Los Angeles area on Monday, Sept 30th at 11:30 am PST. The season will air in that time slot every Monday morning. KCET is the largest independent public television stationin the U.S., providing public television service to nearly 2 million individual viewers throughout 11 diverse counties in Southern and Central California. If you live in the area, be sure to tune in! Find information and your local listings here: https://www.kcet.org/schedule

Greenville SC & Asheville NC Area

If you live in (or will be visiting) the Greenville SC/Asheville NC area, Laura Theodore will be appearing at the Greenville Vegan Potluck on Saturday, October 5^th. This event will highlight the regional screening premiere of Jazzy Vegetarian, Season Eight! Laura Theodore will be on hand to answer questions and after the screening there will be a book signing with Laura. Plus lots of yummy food! Learn more at:  https://www.greenvillevegan.com/upcoming-october-5-vegan-potluck-with-jazzy-vegetarian-laura-theodore/

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Cashew Stuffed Artichokes

I adore artichokes. I have loved ‘em since I was a little girl and whenever I see beautiful varieties in my marketplace, I cannot resist them. This recipe is festive and filling with cashews and sunflower seeds showcased in a flavorful stuffing. I like to serve this colorful dish as a first course, or they do double duty as a luncheon entrée.

Course Appetizer

Cuisine American

Keyword stuffed artichokes

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Author Laura Theodore

Ingredients

• 1 can (26 to 28) ounces diced tomatoes with juice
• 2 large cloves garlic minced
• 2 slices whole-grain bread torn into chunks
• 1/3 cup chopped raw or roasted cashews
• 1/4 cup roasted salted sunflower seeds
• 1 tablespoon fresh chopped basil or 1 teaspoon dried basil
• 1/4 teaspoon Italian seasoning blend
• 1/4 teaspoon sea salt
• 1 tablespoon extra-virgin olive oil
• 3/4 cup diced fresh tomatoes
• 4 medium trimmed and cooked artichokes (see trimming and cooking instructions in Chef’s Notes)

Instructions

• Preheat the oven to 400 degrees F. Spread the canned tomatoes with juice over the bottom of a 9 by 12-inch or similar sized casserole dish. Sprinkle the minced garlic evenly over the tomatoes.
• Put the bread, cashews, sunflower seeds, basil, Italian seasoning and sea salt into a blender or food processor and process into coarse crumbs. Transfer to a medium-sized bowl. Add the olive oil and stir to combine. Add the fresh tomatoes and gently stir, until thoroughly combined.
• Arrange the artichoke halves, cut-side up, on top of the tomatoes and garlic in the prepared casserole dish. Stuff each cavity with one-eighth of the cashew/sunflower seed mixture. Cover with foil and bake for 40 to 45 minutes. Uncover and bake for 10 minutes, or until the top of the stuffing is golden brown.
• To serve, put some of the tomato sauce from the bottom of the casserole dish on each of eight individual serving plates and top it with 1 stuffed artichoke half (see note). Serve warm or cover, refrigerate and serve cold.

Notes

CHEF’S NOTES:

• To trim and clean the artichokes, start by cutting off the top 1/2 to 1 inch of each artichoke to remove the spiky tips. Cut off any remaining spiky tips with kitchen shears. Trim away the tough edges of the stem. Rinse each artichoke under cold running water, spreading the leaves to rinse out any residual dirt or sand.
• To cook the artichokes, put 3 to 4 inches of water in a deep saucepan large enough to hold all the artichokes snugly so they remain upright as they cook. Stir in the balsamic vinegar, if using. Add the artichokes, making certain they are standing partially upright. Cover and bring to a boil. Cook the artichokes until crisp tender, about 20 minutes. They are done when an outer leaf peels off easily. Remove the artichokes from the pan using tongs and arrange them upside down on a rack set over a large dinner plate to drain and cool.
• Once the artichokes are cooked and cooled, you can remove the “choke.” Begin by cutting each artichoke in half, vertically. Scoop out the fuzzy center choke with a grapefruit spoon or teaspoon. If you are cooking the artichokes ahead of time, wrap the artichokes tightly in plastic wrap and refrigerate for up to 1 day before preparing this recipe.
• If you are serving this as a luncheon entrée, serve 2 artichoke halves per person. 

 

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

 

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

The post Laura Theodore’s Cashew Stuffed Artichokes appeared first on Chic Vegan.

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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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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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Healthy, Hearty Avocado Quesadillas

These satisfying avocado quesadillas make a hearty offering for a filling lunch or light supper. The creaminess of the avocado stands in for some of the cheese, while kale and romaine lettuce make a nutritious addition to these tasty quesadillas. If you prefer to omit the vegan cheeses, simply use a bit more avocado for a tasty twist.

Healthy, Hearty Avocado Quesadillas

 

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These satisfying quesadillas make a hearty offering for a filling lunch or light supper. The creaminess of the avocado stands in for some of the cheese, while kale and romaine lettuce make a nutritious addition to these tasty quesadillas. If you prefer to omit the vegan cheeses, simply use a bit more avocado for a tasty twist.

Author: Laura Theodore

Yield: 4 servings

Ingredients

• 4 whole-grain or whole wheat tortillas (each 10 to 11-inches in diameter)
• 2 large avocados, peeled, pitted and sliced
• 11/2 cups firmly packed, thinly sliced kale, remove stems before chopping
• 11/2 cups firmly packed, thinly sliced romaine lettuce, plus more for serving
• 2 small tomatoes, thinly sliced
• 8 heaping tablespoons prepared salsa, plus more for serving
• 4 heaping tablespoons vegan cheese (optional)
• ½ red sweet bell pepper, diced (for serving)

Instructions

1. Preheat the oven to 350 degrees F. Line a large, rimmed baking pan with unbleached parchment paper. To assemble the first quesadilla, put a tortilla on a large dinner plate. On one side of the tortilla, layer one-quarter of the avocado slices, one-quarter of the kale, one-quarter of the romaine lettuce, one-quarter of the tomato slices, 2 heaping tablespoons prepared salsa and 1 heaping tablespoon of the optional vegan cheese. Fold the other half of the tortilla over the filling and gently press down so the tortilla becomes slightly compressed and holds together while cooking.
2. Carefully transfer the tortilla to the lined pan. Repeat the process to assemble the remaining quesadillas. Loosely cover the tortillas with a piece of unbleached parchment paper and then tent with foil. (This will keep the quesadillas from drying out as they bake.) Bake for 20 to 25 minutes. Remove from oven and carefully uncover the quesadillas (the steam will be very hot!) and bake an additional 5 to 10 minutes or until the quesadillas are slightly crisp and golden on top. Put the pan on a wire rack. Let cool for 5 to 7 minutes. To serve, top each quesadilla with more romaine lettuce and some diced pepper, with extra salsa on the side.

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Divine Chocolate Mousse Cake

 

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This delectable little chocolate cake is so delicious, you will have folks asking for more, more, more! If you do not already have 6-inch round cake pans, I highly recommend adding them to your baking equipment, as they are very handy for making a variety of petite cakes. Even though this cake has many steps (and takes extra time to prepare), the spectacular results are well worth the effort!

Author: Laura Theodore

Yield: 8 to 10 servings

Ingredients

MOUSSE FROSTING

• ¾ cup chocolate flavored nondairy milk (I like cashew milk for this)
• 1 block (14 to 16 ounces) extra-firm regular tofu, drained
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon vanilla extract
• 3 tablespoons vegan powdered sugar
• 1 cup (55% cacao) vegan dark chocolate chips, plus 30 to 35 more for decorating the cake

CAKE

• 1 tablespoon flaxseeds
• 1 cup plus 2 tablespoons whole wheat flour
• ⅔ cup vegan cane sugar
• 3 tablespoons unsweetened cocoa powder
• ¾ teaspoon baking soda
• ⅛ teaspoon sea salt
• ¾ cup plus 31/2 tablespoons nondairy milk
• 21/2 tablespoons “extra-light” olive oil (see note)
• ½ teaspoon vanilla extract

FILLING

• 3 heaping tablespoons raspberry preserves, plus more as needed

Instructions

1. To make the frosting, heat the nondairy milk in a small saucepan over medium-low heat until small bubbles appear on the surface and the nondairy milk is simmering hot.
2. Put the tofu, olive oil, vanilla extract and powdered sugar into a blender, then add 1 cup of chocolate chips. Pour in the simmering nondairy milk and immediately process for 30 seconds to 1 minute, or until completely smooth. Spoon the mixture into a small bowl, cover and refrigerate until completely chilled (about 3 to 4 hours) before frosting your cake.
3. To make the cake, preheat the oven to 350 degrees F. Liberally coat three 6-inch round cake pans with vegan margarine. (If you are not using nonstick cake pans, line the bottom of each pan
4. with parchment paper and liberally coat the parchment paper with vegan margarine.)
5. Put the flaxseeds into a high-performance blending appliance and process into fine flour. Put the flaxseed flour, whole wheat flour, cane sugar, cocoa powder, baking soda and sea salt into a large bowl and stir with a dry whisk to combine. Add the nondairy milk, olive oil and vanilla and stir with a large spoon to incorporate.
6. Divide the cake evenly among the three prepared cake pans. Bake for 16 to 20 minutes or until a toothpick inserted into the center of each cake comes out clean. Put the cake pans on wire racks, and run a table knife around the perimeter of each cake to loosen the sides. Let cool for 15 minutes. Turn the cakes out onto the wire racks. (If you are using parchment paper, gently
7. and very carefully remove the parchment paper.) Let cool for at least 2 hours before frosting the cakes.
8. To frost the cakes, line the perimeter of a pretty plate with strips of parchment paper. Put one cake layer in the center of the plate. Spoon half of the raspberry preserves over the first cake layer and spread in an even layer using an offset spatula. Spoon about one-quarter of the frosting over the raspberry preserves and gently spread it in an even layer, over the preserves, using the spatula. The frosting layer will be very thick.
9. Put the second cake layer on the frosting and gently press down, so the cake will adhere. Spoon the remaining half of the raspberry preserves over the second cake layer and spread in an even layer using an offset spatula. Spoon about one-quarter of the frosting over the raspberry preserves and gently spread it in a thick, even layer over the preserves, using the spatula.
10. Position the third cake layer on the frosting and gently press down, so the cake will adhere. Spoon the remaining frosting over the top and sides of the cake and gently spread it evenly over the top and sides, using an offset spatula (once again, the frosting layer will be very thick). Decorate in a pleasing manner with the reserved chocolate chips.
11. Refrigerate for at least 2 hours and make certain to serve the cake well-chilled. Covered and stored in the refrigerator, the cake will keep for 3 days. (It actually tastes better the longer it stands in the refrigerator!)

Notes

CHEF’S NOTE: If desired, you may use extra-virgin olive oil in place of the light olive oil, but the cake will be slightly denser in texture.

Recipe byLaura Theodore, from Jazzy Vegetarian's Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

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Lemony Maple Cranberry Muffins

 

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With the tangy taste of lemon and dried cranberries, enhanced with sweet maple syrup and a dash of wheat germ (for extra added nutrition), this lovely muffin is totally tasty!

Author: Laura Theodore

Yield: 12 muffins

Ingredients

• 11/4 cups nondairy milk
• ¼ cup freshly squeezed lemon juice (from about 2 medium lemons; zest the lemons first, before squeezing)
• 2 cups whole wheat flour
• ⅓ cup toasted wheat germ
• 11/2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon lemon zest
• ⅔ cup firmly packed dark brown sugar
• ¼ cup maple syrup
• ¼ cup water
• 1 tablespoon extra-virgin olive oil
• ½ cup sweetened dried cranberries

Instructions

1. Preheat the oven to 375 degrees F. Liberally coat a 12-cup standard muffin tin with vegan margarine. Put the nondairy milk and the lemon juice into a small bowl or pitcher, and let
2. stand while preparing the batter.
3. To make the batter, put the flour, wheat germ, baking powder and baking soda into a large bowl and stir with a dry whisk until combined. Add the lemon zest and stir with the whisk to combine. Add the brown sugar and briskly whisk to combine. (There will be little flecks of the brown sugar still visible in the flour mixture, but that is fine).
4. Add the maple syrup, water, olive oil and nondairy milk/lemon mixture, and stir with a large spoon to combine. Fold the cranberries into the batter.
5. Divide the batter evenly among the 12 muffin cups. Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Put the muffin tin on a wire rack and loosen the sides of the muffins with a knife. Let the muffins cool for 10 minutes. Carefully remove the muffins and put them directly on the wire rack. Let cool 5 minutes and serve. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 3 days.

Notes

Recipe and photo byLaura Theodore, from Jazzy Vegetarian's Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

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Laura Theodore's Root Veggie and Lentil Trio Stew

 

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The satisfying combo of my favorite root vegetables, combined with a lively lentil trio, makes a hearty and filling stew. Serve it with warm, crusty bread for a delicious and satisfying one-bowl meal.

Yield: 6 servings

Ingredients

• 1½ cups lentil trio blend, picked over, rinsed well (see note)
• 4 medium carrots, peeled and thickly sliced
• 4 medium russet potatoes, peeled and cubed
• 2 large sweet potatoes, peeled and cubed
• 1 can (26 to 28 ounces) diced fire-roasted tomatoes, with juice (see note)
• 6 cups water
• 1 medium clove garlic, minced
• 1 large vegan bouillon cube, crumbled
• 1 teaspoon tamari
• 2 teaspoons extra-virgin olive oil
• ½ teaspoon garam masala (see note)
• Sea salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Put all of the ingredients into a large soup pot and stir to combine. Cover and bring to a simmer
2. over medium heat. Decrease the heat to medium-low, cover and cook, stirring occasionally, for 35 to 45 minutes, or until the root vegetables and the lentils are soft. Season with salt and pepper, to taste. Spoon into deep bowls and serve with a green salad on the side.

Notes

Chef’s Notes
If you cannot find a pre-packaged lentil trio blend, you may use any combination of black beluga, red and/or green lentils. Alternately, you may combine and use two or three of your favorite lentil varieties in this recipe.

If you cannot find fire-roasted tomatoes, you may substitute regular canned diced tomatoes.

For a spicier stew, use 1 teaspoon garam masala.

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

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