Vegan Flourless Chocolate Torte

This is another great recipe from Terry Romero's Vegan Eats World, made without flour or eggs, only oil for the pan and with the protein of 12 ounces of tofu. Ed still prefers, Chocolate Chipolte - Olive Oil Cake, but I like this even better.  Ms. Romero seasons her Ethopian Chocolate Flourless Torte with 1/2 teaspoon ground Berbere Spice Blend.  Rather than add another packet of spice to my drawer, I used a variation of her Mexican option.*  Not only is this torte very good, it is also very easy to make!

Coat the bottom of an 8-inch spring-form pan with olive oil (or butter if not vegan), line with parchment paper and oil/butter paper. (Romero's recipe calls for "an 8-inch round baking pan with a round of parchment paper...." **)

Preheat oven to 350 degrees F

 In a food processor blend until ground:

2/3 c almonds or hazelnuts (Romero uses "1/2 cup [pre] ground almonds or hazelnuts")

Then add :

2/3 c bittersweet chocolate chips, melted ***
1/2 c unsweetened cocoa powder
12 oz. extra firm silken tofu (Mori Nu recommended*****)
3/4 c sugar
2 T cornstarch
1 t pure vanilla extract
1/2 t almond extract
2 t ground cinnamon
1/2 t chipolte chili powder

Mix until completely blended and smooth, then using a spatula put the batter into the pan and smooth the top.  Bake for 45 minutes or until the top feels firm. Remove to a wire rack and cool for 15 minutes. Unhinge the pan, lift out the torte, remove the parchment paper. Serve either as lifted from pan or per Ms. Romero's recipe, inverted with cocoa powder sifted over the top. Ms. Romero recommends serving slightly warm. using microwave, if necessary, to reheat. I usually sertve at room temperature. Strawberries, raspberries or pomegranates are a nice garnish.

"For best presentation, place the torte on a serving plate that's perfectly flat. Even a slightly curved dinner plate will create a depression in the center of this slender cake." ****

I often serve cake as lifted from the pan, at room temperature topped with a drizzle of melted dark chocolate.

*1 additional t cinnamon [for a total of 2 1/2 t] and 1/2 teaspoon Mexican chile powder, ancho chile powder or cayenne pepper.[I use a bit less cinnamon.]

** If not using a spring-form pan, remove as follows: "Run a knife around the edges of the torte, place a serving dish on top of the pan, and invert the cake pan.  Tap the bottom of the pan a few times to release the torte, lift the pan and peel off the parchment paper." page 341

*** Romero uses semisweet. Her recipe calls for adding melted chocolate after all other ingredients have been mixed and gives  instructions for melting chocolate as follows:  "the easiest and fastest way is to pour the chips into a glass bowl and microwave on high for 1 minute to melt some of the chips. Move the half-melted chips around with a rubber spatula, then return to the microwave for 40 seconds and stir again until all of the chips are melted; if necessary microwave for another 20 to 30 seconds until all of the chips are soft and easy to stir." page 340 (I check more frequently to be sure chocolate does not burn.)

**** Page 340.

***** May 2017:  When I first started making this torte, I always used the Mori Nu silken tofu.  Then I was no longer able to find the Mori Nu in the Whole Foods refrigerated section (with other tofu). I recently discovered that Mori Nu tofu, which is packaged in anaseptic package which does not require refrigeration, is now stocked in the baking section.  Meanwhile,  I  made this several times using Nasoya tofu which comes in a 16 oz, instead of Mori Nu's 12 oz. container.  After dealing a few times with 4 ounces of left over tofu, I revised the recipe to use the full 16 ounces:

7/8 c almonds or hazelnuts
7/8 c bittersweet chocolate chips, melted
2/3 c unsweetened cocoa powder
16 oz.Nasoya silken tofu
1 c sugar
2 T + 2 t cornstarch
1 1/3 t pure vanilla extract
2/3 t almond extract
2 2/3 t ground cinnamon
2/3 t  chipolte chili powder

Cook for 50 minutes and then test center with a toothpick.  Return to oven if necessary until toothpick comes out clean.

Reviewed 10/1/2017

Savory Baked Tofu

Happy New Year!  I now have my own copy of Terry Romero's "Vegan Eats World"  and can finish what I started several months ago. Finishing a long over due project is always a good way to start a new year. Here is the recipe for Savory Baked Tofu as called for in the Green Curry recipe I posted in July.

If using super-firm tofu (a great, fairly new product), pressing is not necessary.  If using extra-firm tofu press for 20 minutes to one hour. Slice tofu in half, then slice each half again. Then again, slice each piece in half resulting in a total of eight pieces of tofu.  Place the pieces on a dishtowel laid on a counter or cutting board, cover with the same or an additional dishtowel. Place weight(s) on top to squeeze out excess moisture. I use  brick covered with aluminum foil, heavy cans/cutting boards work too.

20 minutes prior to baking the tofu, preheat oven to 425 degrees F.  
Combine in a 9 x 13 pan:

3 T soy sauce
2 T canola or vegetable oil
1 T agave nectar or maple syrup [I use syrup]
2 t lemon juice
1/2 t garlic powder
1/4 t ground cayenne pepper

Place the tofu in a single layer in the marinade and turn until each side is well coated with the marinade.  Bake for 20 minutes, then remove pan from the oven and flip each piece of tofu.  Bake for an additional 20 to 24 minutes or until almost all of the marinade is absorbed and the tofu is browned.  Try keep most of  extra marinade under tofu pieces. (Pan looks awful, but after a short soak it cleaned easily.)

Ms. Romero notes, "...these lightly seasoned cutlets slide into sandwiches and, when diced, into stir fries, stews and even salads.  ...stored in a tightly covered container it can last 10 days or more." * One-half a recipe is called for in her "It's Easy Being Green Curry" (photo left).

* Page 50



Reviewed 7/11/2017

Green Curry / Green Curry Paste

Though some may consider it "quaint", I still use the library, especially for cookbooks.  I had waited quite a while for Terry Romero's Vegan Eats World.  When I went to pick it up, the librarian said, "This book looks really good."  I replied it would probably be good, but I would still probably be disappointed as in my experience subsequent cookbooks are rarely as good as the author's first. Wrong. This is one of the few cookbooks I have borrowed from the library that I actually purchased.


The first recipe I tried, still trying to re-create Phat Thai's green curry, was "It's Easy Being Green Curry".  It has a lot of ingredients but the author notes, "The curry paste can be made days ahead, even frozen, making this a relatively fast weeknight meal."* This recipe, like Chicken Curry (Devaka), is a made-from-scratch, not "curry-powder-curry".   In the recipe below,  loosely adapted from Romero's, I took some short cuts. I used prepared ground coriander and cumin seeds, rather than toasting and grinding the seeds myself. I used powdered galangal root, rather than the 1/2-inch-wide piece called for (though optional) and prepared lemon grass. I did not have Thai or Serrano chili so I used a jalapeno and 2 scallions instead of shallots.  Finally, since I had returned the book to the library and my copy has not yet arrived, I did not have Romero's recipe for Savory Baked Tofu, so not being a strict vegan substituted chicken. Because I used chicken breast instead of dark meat as used in Deveka's Curry, I overcooked the chicken, but the sauce itself was excellent. I've since made this with dark meat with excellent results. Looking forward to trying with tofu.**

THE PASTE

Combine in a food processor:

2 t ground coriander
1/2 t ground cumin
1 t ground pepper
1 c lightly packed cilantro sprigs with stems
Green chili to taste, coarsely chopped
2 large shallots, peeled and chopped in half
4 cloves garlic, peeled and chopped in half

4 t prepared lemon grass (dried) or 1 stalk fresh, outer leaves removed and chopped

1/2 t galangal root (ground/powder)
1-inch peeled ginger, coarsely chopped
1/2 t sea salt

Pulse into a smooth thick paste, using spatula to frequently scrape the sides of the bowl.

THE SAUCE

In a 2 quart pot or wok, over medium heat, melt

2 t coconut or vegetable oil

Add the curry paste and stir-fry for 1 minute. Add and stir-fry for 2 minutes:

1/2 recipe Savory Baked Tofu or 8 oz purchased baked or fried tofu sliced into 1/4 inch strips (photo with 8 oz chicken breast - if using chicken, use skinless boneless second joints)
 .

Stir in:

1 14-oz can coconut milk (I use light)
1 1/2 c mild vegetable broth or water (I omitted first time but have since added 3/4 c chicken/vegetable stock)
4 kaffir lime leaves
1 T lime juice
2 t brown sugar
1 T Thai thin soy sauce


Increase heat to medium-high, simmer for 5 minutes then reduce heat to medium low.

Add:

1 red bell pepper, seeds removed and sliced into 1/2-strip slices (omitted in photo at left)

2 small slender zucchini ***  (I used 2 medium-small zucchini, halved lengthwise and sliced)

1/2 c lightly packed Thai basil leaves - yum, from my garden!

Simmer for another 8 to 10 minutes or until vegetables are slightly tender but still have a bit of firmness to them.  Serve with rice.

*   Page 146

** December 2013 made with Savory Baked Tofu:

*** Romero also suggests as alternative to zucchini, 6 Thai apple eggplants, stems removed and sliced into quarters.  If using Thai eggplant, add to the curry just two minutes before curry is done (or sooner - see below).

January 2015:  Found some Thai eggplant at the new Market Basket near us.  Either I sliced the eggplant too thick (photo left) or the eggplant was tougher and/or bigger than the kind Ms. Romero uses.  I added it late as directed but found I needed to cook it  almost long as zucchini of copmparable thickness.

Reviewed 7/11/2017

Fresh Spring Rolls with Tofu and Mint

2nd Try

As I was writing about Carbondale and Phat Thai I began to crave  "FRESH SPRING ROLLS with TOFU mint & cellophane noodles herbs | sweet chili sauce".  If I were still in Carbondale, I know where I'd go for dinner. However, since I'm ~2,200 miles away, I decided to try to make them myself. Having just a vague idea about the wrapping and no idea what "cellophane noodles" are, I looked to Google search for help.  For buying rice paper (and even learning how rice paper is made) and detailed instructions and options for wrapping spring rolls,  I found Viet World Kitchen very useful.

1st Try

After just two tries, this is still a work in progress. The bad news is as a beginner it is not easy to get perfect looking rolls every time.  The good news is, as Viet World Kitchen points out, "If you mess up, remember that rice paper is forgiving. Plus, an 8- or 12-ounce package contains plenty of papers for you to practice with in your initial forays. Boo-boos are yours to eat!"  As you can see from my photos, I'm still in the "boo-boo" phase; however, though the rolls may not look perfect, they are still very tasty. 

I got all the necessary Asian ingredients at Whole Foods: Galettes de Riz Spring Roll Skin (6 " diameter, Vietnam), China Bowl Cellophane Noodles (Taiwan) and Mae Ploy Sweet Chili Sauce (Thailand).  Not much of a choice so I took what was available and hoped Whole Foods had done some vetting.  Next time I am in an Asian market I plan to try to find some Three Ladies brand rice paper (bánh tráng).   


NOW THE  "RECIPE"    
Makes ~ 10 rolls

8 oz extra firm tofu**

Remove the 16 oz block of tofu from the container, cut in half lengthwise and return 8 oz to the container and reserve for future use.  Place the 8 oz piece on dishtowel, cover and place weight (I use a brick covered with aluminum foil, heavy cans work too) on top to squeeze out excess moisture. Let sit ~30 minutes.

In a small pan half filled with boiling water place:

1 7/8 oz. (half a package) cellophane noodles *

Turn off the heat and let the noodles sit for 10 minutes.

While noodles are soaking prepare the herbs. Phat Thai's spring rolls are strong on mint and also contain other "herbs".  While I mostly remember the mint I think the other herbs included cilantro and Thai basil. Since Ed is not a big mint fan, I use less mint and more of the other herbs.  Adjust quantities of each according to availability and personal taste.    

REVISED 30 APRIL 2012 - The first two times I made these rolls, I coarsely chopped the herbs (herbs left, photos of rolls above), subsequently I have left the leaves mostly whole, as I recall Phat Thai does.  The first time, I did not roll the rolls tightly enough; they looked okay but they were impossible to eat as they fell apart after the first bite. I have found rolls made with the whole leaves and rolled tightly hold together very well, and also I think their appearance is superior to those made with chopped herbs.

Assemble:
~ 2 oz mint leaves
~ 1 oz cilantro leaves
~1 oz Thai basil (I did not have so used regular basil) leaves

Be sure that all stems are removed from the herbs as they will puncture the thin skin of the rice paper. I learned this lesson the hard way.  Tear very large leaves in half, leave most or all whole.  Divide evenly into 10 "portions" weighing ~0.2 oz (~6 grams) each. 

When it is well drained cut the tofu into 10 equal pieces perpendicular to the longest dimension. When the noodles have soaked for 10 minutes, drain.  

Fill a pie plate half full of tap water.  Dip

1 piece rice paper (10 needed altogether) 

on one side then on the other.  Shake off excess water and place the rice paper on a plate or cutting board.  Let rice paper sit for  30 - 60 seconds until it is pliable and transparent. I work with two pieces of paper at a time.

Place a few noodles, ~ 1/2 one "portion" of the herbs, a tofu strip, a few more noodles, and then the remaining herbs in the "portion" on the bottom half of the rice paper circle, far enough down so that when the bottom lip is rolled over the filling, half of the circle remains. The long length of the leaves should parallel the rolling axis.   It looks like a lot of filling, but if you press the leaves down when rolling they will really condense. 

After rolling the bottom up over the top, fold in each side (photo at left) Then continue rolling until all the rice paper is wrapped around the filling. Be sure to roll very tightly, compressing the leaves as much as possible. For excellent photos of this process see Viet World Kitchen.

Not yet having my own recipe for dipping, I used the Mae Ploy Sweet Chili Sauce which is similar to the sauce made at Phat Thai.

© 2013 Edward C Kern, Jr.

* March 2013 Update: Ed and I just got back from Colorado and two visits to Phat Thai. Green Chicken Curry is as good as ever.  Spring Rolls (photo left) good too but a bit different than I remembered.  Piece of tofu is comparatively large and is wrapped in a few small tender leaves of Boston/Butter lettuce along with a bit of basil, cilantro and mint and some shredded carrots. No cellophane noodles noticable. Since then I've made with lettuce instead of noodles, tasty and a step easier.

** January 2014: Super-firm tofu, a relatively new product, does not require pressing and can be used directly out of the package.

Reivewed 5/15/17

Walnut Broccoli Stir- Fry

This recipe is loosely adapted from a recipe by the same name in Tofu Cookery by Louise Hagler.

Serves 4

Bring 1 c water to a boil and then add:

2 carrots, sliced thin on a diagonal

2 c broccoli flowerettes with 1’ - 2” stems (if you want to use more of the stem, peel and cut stem diagonally in thin slices)

Boil 1 minute and then drain, reserving liquid.

Heat in a wok:

2 T  oil [I use peanut oil]

Add:

1-pound firm tofu, with as much water as possible squeezed/pressed* from the tofu, cut into 1” cubes

Cook turning very gently so as not to break tofu**, until surface of tofu is browned.

Remove tofu from wok and drain on paper towels.

In the same wok, sauté over medium heat until onions are soft:

1 T peanut oil
1 large onion (Vidalia or other sweet), thinly sliced

Then add:

1 c walnut halves (or fewer***)

Stir to coat with oil, about 2 minutes then add:

1 c fresh or unsweetened pineapple chunks, if canned, drain and reserve juice (or less***)

Increase the heat to medium high and add the carrots and broccoli. Stir. Add tofu cubes and stir again.

To the reserved pineapple juice and/or reserved vegetable stock (1 cup total) add:

1 T cornstarch (or more***)
3 T soy or teriyaki sauce
1 T fresh grated ginger

Mix well then pour over the vegetables and tofu. Cook while gently stirring until mix is bubbling.

Serve hot with rice.

* I cut the tofu in half lengthwise, but leave stacked. I then loosely wrap the tofu in an absorbent dish towel that has been folded in half, place a brick on top of the dishtowel, and let stand for ~20 minutes.

**HINT (from Christopher): A large silicone spatula is useful in turning the tofu without breaking it (photo left).

*** More Christopher input: I made this for Chris in December 2011. He found the amount of walnuts excessive and the sauce too thin.  Next time  I make this, I am going to reduce the quantity of walnuts and reduce the amount of pineapple juice and/or increase cornstarch amount to make a thicker sauce. Stay tuned for modified sauce quantities.

Reviewed 8/31/2017

Chili Con Tofu with Beans

8-10 servings

This is loosely adapted from a recipe with the same name in Tofu Cookery by Louise Hagler (1982 edition).

Have ready

5 cups cooked pinto beans (reserve cooking water/liquid in can)

Freeze, thaw, squeeze out water and tear into bite size pieces

2 pounds tofu

Whip together in a mixing bowl:

¼ c soy sauce
1-½ T tomato paste
2 T peanut butter
½ T onion powder
¼ t garlic powder
½ c water
2 T canola or olive oil

Add this to the frozen tofu pieces and mix until all are evenly coated. Then fry the seasoned tofu in

2T olive oil

over medium heat until all liquid is absorbed and tofu is well browned.

In another pan, sauté until onions are transparent

2 T olive oil (heat first)
1 large green pepper, diced
2 large onions, diced
3 cloves garlic, minced

Add these and the browned tofu to the cooked beans in a cooking pot, along with:

1 T sugar
4 T cider or wine vinegar
1 quart canned tomatoes
3 T chili powder (more or less depending on hotness of chili and hotness desired)

2 t cumin

Mix and then add reserved liquid and additional water, if necessary,  to cover.

Bring to a simmer and serve.

Reviewed 8/31/2017

Sweet and Sour Tofu

From: Christopher
Sent: Monday, February 07, 2005 2:23 AM
To: pdkern
Subject: for the cookbook

1 tub firm tofu
1 can (most of, anyway) pineapple chunks
red/green/yellow peppers, onions to taste
sweet & sour sauce, veg. oil, soy sauce, whatever you have around.

cut tofu into 15mm cubes, preheat wok with oil and soy sauce

be sure to cook the tofu first until it's brown (if you add some sort of
brown sauce, like szechuan, you'll have to go by taste)

add onions (i like them cooked to hell, so i add them early.)

add some sweet & sour sauce
(don't add too much watery stuff, including s&s sauce, until tofu is browned)

add peppers and rest of sauce

add pineapple

cook off most of liquid

serve over white basmati rice.
goes well with sierra nevada. probably some sort of wine too.

btw the rice cooker is the best $15 i've spent in my life.

-chris.

A reprise in Lincoln.  Really tasty.

Reviewed 8/31/2017

Mushroom Caviar

I recently got Babbette’s Feast Mushroom Caviar at Whole Foods. It is made in Rhode Island, delicious but pricey and not always available. Ingredients are listed as follows: "Mushrooms, Tofu, Olive Oil, Red Wine, Shallots, Garlic, Soy Sauce, Vegan Worcestershire Sauce, Lemon, Cayenne Pepper, Herbs and Salt". I surfed the Internet for recipes with similar ingredients and pulling techniques and quantities from these recipes, came up with my version of Babbett’s:



½ pound Portobello mushrooms, cut into small cubes
2 shallots finely chopped
1 large clove garlic, finely chopped
2 t olive oil
1 T red wine (optional)
½ t soy sauce
½ t Worcestershire sauce (optional, I usually omit)
1 t lemon juice
Dash of cayenne pepper (I sometimes omit and use nutmeg instead)
4 oz firm tofu, squeezed to remove excess water and crumbled
1 T fresh parsley, finely chopped

Put the olive oil, shallots, garlic and mushrooms in a large skillet over low heat and cook gently for about 15-20 minutes until the mushrooms have given off a lot of water. Make sure the heat is very low to start with, and stir occasionally. Cook until the mushroom juices are reduced to 1 T or less, add the wine, soy and Worcestershire sauces, lemon juice, and cayenne pepper.

Cool slightly, then put mushroom mixture and tofu in a food processor fitted with a steel blade and process until mixture is finely chopped but still has texture. Add parsley. Chill and serve with finely sliced feucille or baguette or crackers.

Reviewed 5/17/17

American Chop Suey

This is a great recipe for a crowd (double or quadruple recipe). Moogie used to make this for Christmas Eve open house in NH and served it with a big salad and French bread.

4-5 oz noodles
2 ½ c stewed tomatoes [diced]
¼ pound grated cheese [sharp cheddar]
¼ c canola oil [2 T olive oil]
½ c sliced onions [coarsely chopped]
½ c sliced celery [coarsely chopped]
½ c sliced green pepper [coarsely chopped]
¾ pound [very lean] ground beef
1-2 T soy sauce
½ t chili powder
1 t salt [omit or reduce]
1 t sugar
½ t pepper

Cook, drain and rinse noodles. Return to cook pot. Add tomatoes and grated cheese, stir over low heat til cheese is melted. Heat oil in heavy skillet. Add onion, celery and pepper. Simmer over low heat until soft and lightly browned. Add meat and continue to cook til brown. Add seasonings. [Drain excess fat and oil] and combine with noodle mix. Don’t overcook; noodles disintegrate.

VEGGIE/TOFU VARIATION

Instead of beef and soy sauce use:

1 pound of tofu, frozen, thawed and torn in small pieces

Marinated in:

2 T soy sauce or tamari
2 t tomato paste
1 T peanut butter
3/4 t onion powder
1/4 c water

Fry in
2 T peanut oil
until liquid is absorbed and tofu is browned

VEGAN VARIATION

Omit cheese from the Veggie Variation and serve on side for topping.

Reviewed 5/7/17