[Sometimes, you just want a dish that's quick and easy--no fuss. I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so simple to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
There’s nothing like raw food in the summer. We’re hardwired to seek out lighter, fresher fare when the temperatures soar–and when that sunshine and humidity climb, nothing is more satisfying than biting into something icy cold, crisp, juicy and colorful (except, maybe, for sitting in a room with some energy-efficient A/C).
A while back I saw a recipe for Zucchini Bruschetta somewhere–but now can’t, for the life of me, find it again (happens all the time with my car keys, cell phone, regular phone, phone book, and dictionary of phonetics, too. Okay, not really the dictionary, but I just wanted another “phone” word in there.). Perhaps it was Martha Stewart? (because “zucchini bruschetta” does sound so very Martha, doesn’t it?),
In any case, the original featured some kind of zucchini mix atop crusty rounds of toasted baguette. Really, the original just provided me with the concept from which I invented my own–including the orangey raw replacement for the grain-heavy rounds. I think you’ll love these “crackers” as a base. If not, you can always pile the filling onto your own choice of toast–or just eat it as a salad. It’s great either way.
“Mum, we love rooms with A/C, too, you know! Not to mention raw. . . . anything.”
Supremely Summery Raw Zucchini “Brushcetta”
Summery Raw Zucchini “Bruschetta”
I enjoyed these lovely, light appetizers one evening before moving to a large kale salad, then had an apple with Raw Chocolate-Almond Butter for dessert. I hadn’t intended it to be a completely raw meal, but it came together that way, and provided a totally satisfying summer supper. And yes, you can eat raw sweet potato–in its raw form, the flavor is incredibly mild, so it doesn’t compete with the zucchini topper.
1 medium zucchini, trimmed and washed (leave skin on)
zest and juice of 1/2 lemon (about 2 Tbsp/30 ml juice)
1 small garlic clove, minced
1 Tbsp (15 ml) extra virgin olive oil or avocado oil, preferably organic
1 Tbsp (15 ml) chopped fresh basil
pinch fine sea salt
5 drops plain stevia liquid
1 large sweet potato (or use another base, such as bread, crackers, etc.)
Using a vegetable peeler, peel the zucchini lengthwise in long strips. They shouldn’t be too wide (no more than about 1/2 inch or 1 cm). If they are wider, just stack them on top of each other on a cutting board and cut across the length to create two piles of thinner strips. Place the zucchini strips in a medium bowl.
In a smaller bowl, whisk together the lemon juice and zest, garlic, olive oil, basil, sea salt and stevia until well combined. Pour over the zucchini and toss together well. Set aside for 10-15 minutes, tossing again once or twice during this time so that the zucchini will begin to soften.
Meanwhile, prepare the base: peel the sweet potato and cut into rounds about 1/8″ (3 mm) thick.
To serve, toss the zucchini once more in the marinade so it’s well-coated. Remove 3-5 strips at a time and pile them atop each round of sweet potato. Eat immediately. Makes 9-12 servings.
During this month that was MoFo, I’ve been writing up weekly roundups at the end of each week to recap what transpired. As you can see, I missed this past weekend, what with exciting events (both the “exciting-scary” and “exciting-fun” categories) taking place between Thursday and Saturday. And since Vegan MoFo actually ends today, I thought I’d combine my farewell MoFo post with my roundup from last week.
My aspirations were lofty: write one post a day for at least 5 days a week. Sounds eminently doable, doesn’t it? I mean, when I first began this blog back in November 2007, I was zipping off at least one post a day for quite some time (ah, chalk it up to infatuation of the newly enamored; such excess energy and enthusiasm comes but once in a blog’s lifetime. Nowadays, my blog-love may be deeper and more permanent, but it operates a little more slowly, too. . . just like in marriage). My usual pace of two to three posts a week feels much more natural, and much more achievable.
I enjoyed all the MoFo excitement, but was already scrambling toward the middle of last week. And when the HH was blindsided with a major car accident on American Thanksgiving (three-car collision in which his car was totalled. . . details here), I missed my MoFo post. And then. . . missed another. And here I am today, the final day of MoFo. (Is that a little too “Curb Your Enthusiasm” of me, to use the HH’s accident as an excuse for skipping blog posts? Well, at least I’m not like Larry, using his bad news as an excuse for. . . everything).
So, so long, MoFo. It’s been fun. It’s been tantalizing. It’s been more fantastic vegan food than you could ever cook up in a lifetime. And also more reading or writing than I could master in a day.
See you same time, next year! :)
II. Cookbooks and other Prizes!
Last week’s Festive Freebie offers a cookbook of your choice! The giveaway continues until midnight tonight, so skip over to the contest page and let me know what you’d like if you win! Open worldwide.
Also continuing until tonight is the SOS Kitchen Challenge, hosted by Kim and me. I posted a sweet potato spread that’s definitely worthy of seconds, but my other ventures haven’t been quite so successful. If you’ve got a sweet potato recipe you made in November–lay it on us! Details here.
Finally, the Gluten Free Holiday event is back in full swing this week. On Thursday, we’ll be featuring holiday side dishes, so be sure to check it out then! In the meantime, our previous topic, Gifts of Good Taste, continues until Wednesday evening–and you can enter to win one of seven cookbooks simply by leaving a comment on Alta’s post.
III. Food for Comfort, Times Two Three
[Mega comfort in a pile of zucchini fritters (recipe below), topped with a (mega) dollop of avocado sour cream (this recipe without the basil).]
It was a comfort-food kinda week. First up, I made some easy, warming, belly-filling Pan Seared Oatmeal Wedges, great for either breakast (with fresh plum sauce) or as a savory starter, perhaps with a spoonful of creamy mushroom or tomato sauce ladled on top. By the end of the week, after the HH’s collision, I was craving soup–hot, hearty, nourishing–so I mixed up some borscht. Then, over the weekend, my inner mad pancake scientist came to life as I cooked up some quick and (also comforting) zucchini fritters–recipe below.
IV. Presents! Is It Christmas Already?
Gifts for Me: You know, I’ve said it before, but bloggers and blog readers are truly some of the most generous, supportive and big-hearted people I’ve ever “met.” In the past month, I’ve received gifts from two other bloggers, both of which came as a delightful surprise.
[Rover Indulgence--upscale treats for dogs! Rawganic agave-sweetened chocolate (every morsel of which I savored), and Outback Pride combination spices for savory cooking. The winsome backdrop, an original design linen tea towel, was also in the package.]
Way back in October, Johanna sent an incredibly thoughtful package of goodies from the antipodes (sorry it’s taken me so long to blog about it, Johanna!). Not only did the box contain amazing, edible gifts for me, but there was even something for The Girls! (“We really appreciated that, Johanna! When are you coming to live with us?”). And wrapped around it all, of course, was one of Johanna’s signature tea towels. (See how cute?)
Thanks so much, Johanna! The agave-sweetened chocolate was a perfect occasional treat for an ACD-er. In fact, I rationed it out in tiny portions to make it last as long as possible. And I can’t wait to use the spices! Thanks for this very thoughtful, sweet (in more ways than one) gift!
Then, just this past week, I received this little guy in the mail:
Isn’t he too adorable? I cannot tell you how loudly I squealed when I opened the envelope to reveal this cutie! Thanks to the incomparable River, who crafted him (her talent knows no bounds–pun intended!) The design is flawless, each teeny tiny stitch perfect. Todd (as we’ve named him) the Turkey now hangs over our mantlepiece, where he’ll remain through the holidays. River’s had the brilliant idea to send his twin (Ted the Turkey) to Ellen and Portia with a request that they have me on the show (and y’all know how much I’d love that to happen!). Let’s keep our fingers crossed that Ellen finds Todd to be just as cute as I do!!
Thank you so much, River, for your unending generosity, talent, and support.
Gifts for YOU: I’ll be back tomorrow with the cookbook winner and this week’s Festive Freebie giveaway. This next one was instrumental in helping kickstart my baking business back in the day. . . can’t wait to share these treats with you!
V. DDD In Your Kitchen
Finally, I love it when readers tell me they’ve tried out a DDD recipe and provide feedback, and I love to share these with all of you!
Here’s a list of recent culinary creations based on DDD recipes over the past couple of weeks. If I missed yours, let me know and I’d be happy to add it to the list!
Sonal reports making Beet Burgers with an Indian twist (sounds delicious)
Rachel de-lurked to tell me that she tried out last week’s Borscht recipe with a slight twist (thanks for the comment , Rachel! Loved to hear from you!)
And finally, Crispy Cook included Diet, Dessert and Dogs in her list of 100 Gluten Free Blogs.
Thanks so much, everyone!
VI. Today’s Comfort Food Recipe: Zucchini Fritters
With Chanukah (or was that Hannukah? Or, as we saw it on a poster in a restaurant the other day, Hanukkah?) around the corner, these are my contribution to the ever-evolving world of alternative latkes (okay, they may not really qualify as “latkes,” but I’ve had traditional potato latkes in the past and wasn’t a fan). A couple of years ago, I made some two-toned potato pancakes and enjoyed those a lot more than the conventional type.
But these zucchini-based fritters are my new favorite veggie pancake, whatever you call them: thin, soft shreds of zucchini encased in a light chickpea flour pillow. The outside is browned and crispy with an airy, pancake-like inside, punctuated with the occasional crunch of black sesame seeds. The mild, unassuming flavor whispers of fragrant tarragon and would happily be complemented by almost any topping (I used avocado sour cream). Wrapped and packed to take along, they’d provide a great high-protein lunch or snack.
A quick and easy savory alternative to weekend pancakes. While they have the same light, airy base as a traditional cake, the zucchini lends moistness and a mild savory overtone. Paired with some nut butter and a green salad, these would be a great focal point to a light lunch.
1 large zucchini (about 5.5 ounces or 160 grams)
1/2 tsp (2.5 ml) fine sea salt
1/2 cup (80 g) chickpea flour
1/2 tsp (2.5 ml) dried tarragon
4 tsp (20 ml) black sesame seeds
1/4 tsp (1 ml) baking powder
1/8 tsp (.5 ml) baking soda
1/3 cup (80 ml) drained zucchini juice (see recipe), water or vegetable broth
2 tsp (10 ml) freshly squeezed lemon juice
Wash and trim zucchini and grate medium-fine. Place a colander or sieve above a large bowl and add the zucchini to the colander. Sprinkle with salt and toss lightly. Allow the zucchini to rest at least ten minutes so that the salt will extract excess moisture from the zucchini. Then squeeze zucchini to remove as much liquid as you can without straining (allow the juice to drain into the bowl).
While the zucchini rests, place the flour, tarragon, seeds, baking powder and baking soda in a medium-sized bowl and whisk to combine. If you wish to use the zucchini liquid, pour it into a glass measuring cup and add any water or broth necessary to make 1/3 cup (80 ml). Add lemon juice to the cup.
Turn the drained zucchini into the bowl with the flour and add the liquids. Stir quickly to combine, but don’t overstir.
Heat a nonstick frypan over medium heat. Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, scoop the batter into the pan and flatten slightly to create pancakes. Allow to cook 4-5 minutes, until the tops are almost dry and bottoms are browned. Flip and cook another 3-4 minutes. Makes 5-6 fritters. May be frozen.
Remember that first blush of new love, those early days when you were still keen to learn every little thing about your sweetheart? A casual glance around the back yard revealed the emerald hue of the grass, the red of the tomato plants, the coral of the peonies all mysteriously so much sharper and more intense, as if your world had suddenly graduated to HD. The woman at the A & P checkout was actually friendly for once, even smiling when she returned your change. Even your office cubicle, previously no more than a cramped, beige, barren receptacle, seemed to brighten a little, become a source of personal pride and production.
Ah, the unblemished enthusiasm of a new relationship, when you were still willing to do almost anything to please your partner. You want to go see the movie 10,000 BC? Sure, I’d love to, I’ve always been a huge fan of big game hunting! There’s an exhibit at the Science Center on “The Demographics of Star Trek: From Vulcan to Romulin and Beyond”? Well, count me in, I’m just fascinated by the mating habits of those pointy-eared dudes! Can we spend the weekend at my buddy Alfie’s helping him rebuild his 1972 Corvette engine? You betcha! Grease and metal–two of my favorite things!
In those early days, you would never dream of facing your beloved without having showered, shaved, or styled your hair. Mascara was meticulously applied; earrings carefully chosen to complement the pattern of your (new) skirt. And forays to Victoria’s Secret became a regular occurrence, so you could invest in frilly unmentionables you likely would never have glanced at otherwise (though I’m sorry, I could just never get behind the thong craze. Or get it behind me, either, for that matter).
Eventually, of course, you both relax and become accustomed to being together. Really, why bother with contacts the minute you leap out of bed, if you’re just reading the paper in your flannel robe at the kitchen table sipping coffee? And this old Counting Crows T-shirt is so much more comfy than those slippery, frilly babydolls, isn’t it? And let’s face it, cotton briefs just feel better under jeans. It’s the weekend–does it really matter if you walk the dogs in sweats and runners, or if you postpone that shower until after you’ve finished your gardening? You’re just going to sweat again, anyway.
Well, during those first starry-eyed few months of our relationship, before we both abandoned the faςade for good, the HH was still making an attempt to impress me. Um, let me rephrase that; it was probably more like during the first month or so that the HH was occasionally trying to impress me. Okay, maybe not a whole month. All right, fine; it was only once. But that one time was very impressive.
You see, the HH’s notion of “impressing me,” like his notion of everything else, was atypical. He isn’t one for flowers (which he has bought for me a total of two times in our 13 years together); or for giving me chocolates (twice); or jewelry (once). No, the HH’s concept of “how to impress a gal” was to cook for me. And, also characteristic of the HH, he went all out, planning a four-course dinner for me–and six guests.
I won’t get into the details, but suffice it to say that the “only” place he could buy his meat (this was during my physician-ordered “return to meat” phase, during my first candida cleanse; I’m smarter now) was the most expensive market in the city, and since he didn’t own any kitchen utensils or equipment, he bought them there, too, and since the recipe required a very expensive, French, red wine, he picked that up as well, and. . . 11 hours and a full week’s paycheck later, eight of us enjoyed a massive feast and hugely successful party that carried on until the single-digit hours of the morning.
The HH has never cooked since.
For my part, I felt I had to reciprocate. Throwing dinner parties in those heady days of my “social thirties” was no hardship, but I knew the dessert had to be spectacular. I happily put together a menu and spent the weekend cooking. And while I have no recollection of the main course that evening, I do recall that this salad kicked off the festivities, and became a repeated feature at parties all that summer. (Of course I remember the dessert as well: a towering concoction that was part meringue and part genoise, its strata stuck together with alternating layers of mocha buttercream and chocolate ganache, topped with handmade chocolate lace decorations and gold dragees. It made an incredibly impressive end to the meal–and breakfast the next morning).
In addition to being aesthetically appealing with its variety of shapes and colors, the salad offers a light yet satisfying first course or side dish. As we all know, it’s the dressing that “makes” a salad, and this one is magical. The jalapeno subtext underscores the fragrant, slightly sweet tarragon, all in tandem with the vibrant colors and textures of the veggies. You could probably sub almost any vegetables of your choice (I bet green beans and beets would go nicely), so feel free to change them up as you like.
About a week ago, I stumbled across the recipe on a wayward magazine page as I was leafing through my recipe folders. After a Proustian moment of salivating reverie, I decided to recreate the salad for dinner that night, grill or no grill.
As we sat across from each other at our unadorned kitchen table (the morning’s paper still piled off to the side), munching on the mélange of grilled veggies, herbs and seeds, the HH and I were momentarily transported back to that early summer of dinner parties and getting to know each other.
“I remember this one,” the HH remarked, a dreamy smile on his face. ”This salad is terrific.” I may have even detected the hint of a long-lost gleam in his eye.
He may have been sporting a three-day stubble and ragged college-era T-shirt; I may have been still wearing my workout gear and glasses (I don’t even own contacts any more); the salad may have been more work than we’re used to these days, but it was worth it.
“Yes,” I replied, smiling at my sweetheart. “I”d say it’s very impressive.”
A great dish to make for a BBQ or buffet table. With its rainbow mix of colors and fragrant fresh herb dressing, this salad has something to please everyone.
Salad:
1 each yellow and green zucchini
1 each sweet green and red pepper, cored
1 large carrot, peeled
1 large eggplant
1/3 cup (80 ml) extra virgin olive oil, preferably organic
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1/4 tsp (1 ml) each salt and pepper
1/4 cup (60 ml) sunflower seeds, lightly toasted
Dressing:
1 Tbsp (15 ml) chopped fresh tarragon leaves
1 Tbsp (15 ml) fresh lemon juice
1 Tbsp (15 ml) balsamic vinegar (for ACD: use apple cider vinegar)
5-8 drops plain liquid stevia, to taste
2 green onions, chopped
1 small clove garlic, minced
pinch each, fine sea salt and pepper
1/4 cup (60 ml) extra virgin olive oil, preferably organic
Cut both zucchini, both peppers, carrot and eggplant lengthwise into 1/2 inch (1 cm) thick slices. In a large bowl, whisk together the oil, garlic, jalapeno, salt and pepper; add vegetables and toss to coat.
Place vegetables, in batches, on greased grill over medium heat; close lid and cook, turning occasionally, for about 10 minutes or just until tender-crisp. Let cool on cutting board and then cut into 2 x 1/2 inch (5 x 1 cm) sticks. Set aside.
Prepare dresssing: In a large bowl, combine tarragon, lemon juice, vinegar, stevia, green onion, garlic, salt and pepper; gradually whisk in oil. Add vegetables and stir to coat. Serve sprinkled with sunflower seeds. Makes 6 servings. Will keep, covered, in refrigerator up to 2 days.
Dealing with all the exigencies of the anti candida diet (ACD) can really be a challenge. After more than a year without sugars (sniff, boo hoo), most fruits (miss ya, mangoes!), gluten (you were overrated anyway), yeasts (nooch! nooch!), fungi (bye, bye, portobello steaks) or anything else fermented (thank God you can get black olives cured in oil), I’ve often found that turning to raw foods is a fairly easy way to ensure compliance.
Apart from raw desserts (which tend to rely on dates and other fruits), it’s pretty simple to stick to the ACD guidelines by choosing from the living foods menu, as it already eliminates most sweeteners and most grains or grain products (and, let’s face it, most of us on the ACD probably got there by overdoing it on the sweets and grains).
As a result, I was particularly delighted that the folks at Book Publishing Company sent me a copy of the latest in the “Becoming” series of books by Brenda Davis and Vesanto Melina, Becoming Raw: The Essential Guide to Raw Vegan Diets. I already own the other two books (Becoming Vegetarianand Becoming Vegan), so I knew I was in for a treat with this new tome as well. (The publisher provided a complimentary copy of the book for review. To view this blog’s entire disclosure policy, click here).
Like its predecessors, this newest volume is brimming with useful and often fascinating information, covering virtually every detail you’ll need to know if you’re contemplating a switch to a raw, plant-based diet. In her review, Alisa called the book (at 376 pages) a “dense read.” And while it does, indeed, offer a plethora of statistics, charts, tables, definitions and other details, I must admit that this is just the kind of extensive and comprehensive information–all backed by solid scientific research–that I enjoy reading (and which fans have come to expect from this duo of nutritionists). As a reference book, Becoming Raw provides a sturdy basis on which to transition to a raw vegan diet.
The introductory chapter, “Becoming Raw for Life,” addresses some of the typical questions and concerns associated with embracing a raw foods diet. For instance, can one obtain enough protein on a raw regime? What about cooked foods? Right from the outset, the authors’ approach to the topic is open minded and eschews any too-rigid stance (they argue that cooked foods are not necessarily a bad thing, even though an entirely raw diet may be perfectly healthy for some people).
They also offer a comprehensive history of the raw foods movement from the pioneers to the current icons, including the many illnesses that see improvement on a raw diet. From rheumatoid arthritis to cardiovascular disease, diabetes, obesity and many more, a raw food diet appears to offer benefits in preventing and treating these conditions. The authors also present abundant information about plant chemicals and compounds (such as antioxidants) that can benefit health, as well as some of the problems with cooked food (such as acrylamide, a byproduct of heating most starchy foods).
The subsequent chapters about macronutrients (proteins, carbs and fats) and micronutrients (vitamins and minerals) could easily rival those in texts I studied while in nutrition school for their breadth and detailed explanations of how these nutrients function in the body, why we need them, and how much to ingest for optimal health.
The chapter on carbohydrates, for instance, provides a thorough definition of the glycemic index (GI), glycemic load, and an explanation of why some foods with a higher GI may nevertheless be a better choice for their ultimate effect on blood sugar levels (crucial for someone like moi who follows an ACD). They point out, “watermelon has a glycemic index of 72, which is very high (higher than white bread or white sugar).” On the other hand, “a 3.5 ounce (100 gram) serving of watermelon provides only 8 grams of carbohydrate. In order to get the blood glucose results predicted by the glycemic index, a person would need to eat about 6.25 servings, or 22 ounces (625 grams) of watermelon.” Does this suggest, I wondered, that raw fruits would actually be acceptable on the ACD, even if they’re sweet? For now, I’m sticking with the original diet, but this fact is definitely intriguing.
Finally, the authors devote an entire chapter to “The Great Enzyme Controversy,” addressing theories and research about whether or not enzymes in raw foods are essential and account for the health-promoting benefits of these foods. (I won’t reveal their final conclusion, but will let you read the ultimate results on your own.)
Concluding true to its subtitle as an “essential guide,” the book wraps up with suggested menus and enough recipes in each category (juices, breakfast foods, soups, salads, main dishes, desserts) to get you started on your own raw regimen. The two recipes I sampled (Green Giant Juice and Zucchini Linguine with Bolognese Sauce) were superb. For more recipes from the book, check Alisa’s review and Lisa’s series about the book, which begins here.
Becoming Raw is an excellent resource that clarifies and demystifes the raw vegan diet. As with their previous best selling books, Davis and Melina can help to direct you on a path toward a plant-based, raw lifestyle in a way that’s informed, intelligent, and health-promoting.
Celeriac (or Zucchini) Linguine with Bolognese Sauce and Hemp Parmesan (plus myACD-friendly version)
While the list of ingredients may seem daunting, you can prepare the seed mix and hemp parmesan in advance, and the dish can later be assembled very quickly. Incredibly satisfying and every bit as filling as meat-based pasta, this multi-layered dish provides an impressive 21 grams of protein, 17 g of dietary fiber, and 277 mg of calcium per serving. I used zucchini as my grocer was out of celeriac, but I’m sure the celery root would be equally delectable. My ACD-based changes follow.
Tomato Sauce (makes about 4 cups/1 liter):
20 sundried tomato halves or pieces, soaked for 6-24 hours in 1-2/3 cups (414 ml) water
5 pitted medjool dates, or 10 pitted regular dates, soaked for 6-24 hours in 1/3 cup (80 ml) water
1/4 red onion, chopped
1 Tbsp (15 ml) dried oregano
1 clove garlic, minced
2 tomatoes, chopped
1 cup (250 ml) grated carrots
Seed Mix (makes about 2 cups/500 ml):
1/2 cup (125 ml) shredded carrot
1/2 cup (125 ml) chopped fresh parsley
1/2 cup (125 ml) sunflower seeds, soaked for 1 hour, drained and rinsed
2-4 Tbsp (30-60 ml) Nama shoyu or tamari (soy sauce)
2 Tbsp (30 ml) freshly squeezed lemon juice or apple cider vinegar
1 Tbsp (15 ml) miso
1/4 cup (60 ml) sesame seeds, soaked for 1 hour, drained and rinsed
1/4 cup (60 ml) hempseeds
Celeriac Linguine (makes 8 cups/2 liters):
8 cups (2 liters) shredded celeriac or zucchini (spiralized, julienned witha mandolin, or grated)
2 Tbsp (30 ml) extra virgin olive oil
juice of 1/2 lemon
Hemp Parmesan (makes 1/4 cup/60 ml):
2 Tbsp (30 ml) hempseeds
2 Tbsp (30 ml) nutritional yeast flakes
1/8 tsp (3/4 ml) salt
To make the tomato sauce, put the sundried tomaotes and their soaking water in a food processor or blender. Add the dates and their soaking water. Then add the onion, oregano, and garlic. Process until smooth. Transfer to a bowl. Stir in the fresh tomatoes and carrots.
To make the Seed Mix, put the carrot, parsley, sunflower seeds, pumpkin seeds, Nama Shoyu, lemon juice, and miso in a food processor. Process until smooth. Add the sesame seeds and hempseeds. Pulse until evenly mixed. Stored in a sealed container in the refrigerator, the Seed Mix will keep for 3 days.
Alternately, spread the Seed Mix on a dehydrator tray with a nonstick sheet. Dehydrate at 115 degrees F (46 C) for 3 hours. Crumble with your fingers. Serve warm or store in the refrigerator.
To make the Celeriac Linguine, combine allt he ingredients in a large bowl. Toss until evenly mixed. Cover and refrigerate until serving time, up to 4 hours.
Tip: To keep the shredded celeriac moist while preparing the remainder of the recipe, sprinkle it with a little water so it does not dry out.
To make the Hemp Parmesan, combine all the ingredients in a small bowl. Stir until evenly mixed. Stored in a sealed container in the refrigerator, Hemp Parmesan will keep for 1 month.
Assemble lthe finished dish just before serving. For each serving, arrange 2 cups (500 ml) of hte Celeriac Linguine on a plate. Combine the Tomato Sauce and the Seed Mix to create the Bolognese Sauce and stir gently[I folded gently so that the seed mix retained some of its own texture scattered throughout the sauce] . Top each serving with about 1-1/2 cups (375 ml) of the Bolognese Sauce. Sprinkle with about 1 Tbsp (15 ml) of the Hemp Parmesan. Makes 4 hearty servings.
ACD-Friendly Variation (Phase I and beyond):
I followed the original recipe as written, except for these changes:
For the Tomato Sauce: use 2 pints (about 500 ml) grape tomatoes instead of the sundried tomatoes. Remove 1 cup/240 ml (20-30 tomatoes) and cut in half; reserve for later. Preheat oven to 325F (170C) and place the remainder of the tomatoes on a cookie sheet lined with parchment. Bake until the tomatoes begin to dry out and wrinkle a bit, 40-50 minutes. Allow to cool slightly. Use the baked tomatoes in place of the sundried tomatoes, and the reserved (chopped) tomatoes in place of the 2 chopped tomatoes in the original recipe; do not add any extra water (as in the original recipe), unless necessary to achieve a sauce-like texture.
Omit the dates and use 10-20 drops of stevia instead (adjust to your taste, and based on how sweet your baked tomatoes are). Do not add extra water, as in the original recipe. I also added 2 tsp (10 ml) dried basil to the sauce.
For the Hemp Parmesan: Omit the nutritional yeast and use 2 Tbsp (30 ml) pine nuts instead.
In case you haven’t noticed, we Canadians are pretty obsessed with the weather. It rules our schedules, our wardrobes and our moods. Wake up to sunny skies and 26C (79 F), as we did a couple of weeks ago, and it’s going to be a good day. Wake up to glum, sodden skies, and that scowl won’t leave your face for the next 18 hours.
The weather influences how early you have to leave for work, your choice of foot covering for the day, whether your hair will behave or not, and how long your dog-walk will be. Good or bad, it can even inspire me to haiku:
Last week was summer.
This week, earmuffs have returned.
Oh, Canada–why?
(If you’re in the mood for more random haiku–including the HH’s magnum opus from his childhood–see this post).
Despite the unseasonally inclement weather this week, I’ve been hankering after raw foods for some reason. (I’ve also been dreaming of appearing on The Ellen Show, but that’s pretty much standard every week these days.)
Maybe I’m just classically conditioned to react this way at this time of year, thermostat to the contrary or not. It’s sort of like being hungry at 12:00 noon, even if I’ve eaten breakfast at 11:00 AM; my head says, “Oh, yeah! Time to eat!” and I heed the call, even if my tummy is still churning through my cereal. (Still trying to work on that “listen-to-your-body-signals” thing). Whatever; I decided to give in to the impulse, and whip up some broccoli hummus.
“Mum, are you suggesting that there’s something wrong with classical conditioning? And does this mean all of our work with that nice Mr. Pavlov was for naught? But you will still give us those treats every time you ring a bell, won’t you? “
This is Gena’s fantabulous recipe, so I can’t really take the cakethis man to be my lawfully wedded husbandthe heat the credit for it. However, I did minimally adapt it since, unlike Gena, I find it’s a rare hummus I can enjoy without a good hit of garlic included. If you prefer yours without the added allicin, then by all means, leave it out. I also substituted miso for the nutritional yeast, since I’m still adhering to ACD, of course.
The recipe is perfect in its simplicity, like a classic string of pearls, or a Henry Moore sculpture, or Jessica Simpson. I couldn’t believe how quickly it came together, and how scrumptious it was. The zucchini confers both smoothness and creaminess, just as it does in Gena’s remarkably delicious zucchini dressing (which I’ve been making almost daily for the past couple of weeks) as well; and the tahini provides a bit more density and heft for spreading.
Even if you’re not a fan of broccoli, you’ll likely enjoy this, as the flavor is tempered by the tahini. I’ve had the hummus spread on a raw collard wrap and on rice cakes–both work beautifully. And between the broccoli and tahini, you’re getting a nice hit of calcium in each serving. All in all, a bowl of yum.
And if you squint really hard at that photo up top, you can pretend it’s a poetry-inspiring photo of the sun, its rays emanating warmth and sunny dispositions across our Canadian skies this morning.
Gena’s Raw Broccoli Hummus (ACD Phase I and beyond)
This quick and easy spread is a perfect alternative to standard hummus, especially if you’re trying to reduce starchy foods. And since the main ingredients are broccoli and zucchini, you can even enjoy a little more than you would the regular stuff–without worrying about the calories.
1-1/2 cups (360 ml) raw broccoli, chopped
1-1/2 cups (360 ml) raw zucchini with skin, chopped
1 medium clove garlic, minced
1/3 cup raw tahini (sesame paste)–use regular, as I did, if you don’t mind that the recipe isn’t entirely raw
1 Tbsp (15 ml) mild miso*
1/2 tsp (2.5 ml) cumin
3 Tbsp (45 ml) freshly squeezed lemon juice
fresh ground pepper, to taste
olive oil, for drizzling
Place the broccoli and zucchini in a food processor and process until almost smooth. Add the remaining ingredients and continue to process until smooth and creamy, scraping down sides of processor bowl as necessary. Taste and adjust seasonings. Serve immediately or refrigerate. Makes about 2 cups. Will keep, covered, in refrigerator up to 3 days.
*NOTE: For ACD Phase I, use Bragg’s instead of miso.
[As promised, today I'm posting a giveaway along with this recipe. Who knew there were so many Larabar fans out there? But no, my friends, sorry to say that no one guessed the bar I'm giving away! (Though I did love Alex's suggestion that it might be one of The Girls' treats.). I'm guessing these bars are new to most of you. . .so get ready to be delighted, to be taste-tempted, and to become an instant fan! To learn more about the bars and the giveaway, go here. Then be sure to come back to leave a comment--and for this yummy recipe!]
Remember last week, when I crowed about summer finally arriving in Southern Ontario? Well, little did I know that that single day would constitute the entire season! As of this week, we’re waking up to a distinct chill under ever-darkening skies; there’s condensation on my car windows when I slip into the driver’s seat; and the air has that crisp, hollow clarity that seems to catapult sounds exponentially, even across mountains (not that there are any mountains in our little suburb, of course, but you get the idea).
Huh? Where did our summer go this year?
This type of weather always brings to mind a course in oil painting I took back in tenth grade (my brain tends to free associate that way). With my high school art teacher’s encouragement and visions of a really hip garret in my mind, I rode the Number 17 bus across town for an hour each way every Thursday evening to sit at my easel and soak up instruction about rendering depth, shadows, perspective. . . and to paint nude models. Yep, this little 15 year-old moi was mighty shocked, I must confess, at the cavalier nature with which those women threw off their cover sheets and posed in any variety of positions for us novice painters (as I recall, I came down with a cold the evening of the male model class. . .but in reality, I was probably too freaked out to attend. Ah, sweet and innocent youth!).
One of the things I loved most about oil painting was the pigments themselves, the linimint smell and gooey texture, and the magical, musical names by which they were known: Burnt Umber. Burnt Sienna. Cerulean Blue. Cadmium Red. Cadmium Yellow. Yellow Ochre. I loved the cadences in the sounds and the appearance of the hues just out of the tubes–deep, intense versions of the real-life counterparts (sort of like using super-saturation when you doctor your blog photos–except real!). For some reason (perhaps the fact that I was born in the fall), the warming reds, oranges and yellows were most appealing to me, and I often painted with those.
Suddenly, all around our neighborhood are reminders of my foray into oil painting: amid the remnants of green, the trees are beginning to sport their fall finery, festooned with splashes of ochre, rust and crimson, all vying for prominence on the branches.
So when I served dinner to a couple of old friends last night, I thought this warm summer salad would be perfect. Leaning heavily on the emeralds of June and July, highlighted with the yellows of August and September, this dish bridges the short divide between summer and fall as the weather extends its first chilly grip (or would that be grippe?) on Ontario’s resentful denizens.
Remember that high school reunion I attended back in May? Well, ever since then, I’ve planned to get together with my old friend The Poet. The Poet (so named because he penned the poem that graced our yearbook’s cover page) and I were best buds back in high school and through our undergraduate years. He helped me survive those boyfriendless undergraduate years without feeling like too much of a social outcast, by providing a Saturday night perma-date. A contemplative, sensitive soul, TP could also be uproariously funny and always cracked me up.
Eventually, we lost touch. We had neither seen nor heard from each other until the reunion. Just as Sterlin and I were loitering around the hotel lobby after checkin, I heard a distinctive bellow: “Ricki Heller, I’d recognize you anywhere!” and turned to see none other than TP. (On one hand, I was flattered to hear this; I suppose it means I look sort of the same as I did in high school. On the other hand, I was a bit aggrieved to hear this. I mean, do I look the same as I did in high school??).
And while many of us that weekend promised to get together once we were back in the city, I really meant it when I vowed to contact The Poet again. And so, last evening, he and another old high school chum came to dinner.
This dish was one of the dinner’s highlights. Also featured were a terrific leafy green salad with roasted peppers and “goat cheese” (recipe anon); herbed sweet potato fries; raw almond-veggie pâté; and (for me) herbed walnut burgers (another recipe I’ll post soon) plus salmon for the guys. For dessert, I served the chocolate layer cake with chocolate buttercream frosting from Sweet Freedom** and filled it with sweet potato buttercream (a huge hit).
I based this recipe very loosely on one I came across in the Australia Women’s WeeklyVegetarian Cookbook, a salad called “Hot Spinach and Pea Salad” (even though the actual recipe lists chard, not spinach, in the ingredients!). Since I am wont to wax poetic about all things antipodean (I know, it’s more like, ”wax pathetic”), it makes sense I’d veer toward this dish. But I’ve made so many changes to the original, I consider it entirely mine now.
The salad can be served warm or at room temerature (I actually prefer the latter) and features a truly resplendent display of autumnal greens and golds. The flavors are mild and pleasing, without a sharp sting of garlic or spice; just a flavorsome combination of Asian seasonings, just-soft zucchini, crunchy, juicy beans and plump, sweet peas.
Best of all, it only takes 10 minutes to make–so you can still run outside and catch the last few rays of that elusive summer sun.
**For those of you who have the book, be sure to check the correction here!
Gold and Green Warm Summer Salad
A warm, filling dish that can help you through the transition from summer to autumn. You can use edamame in place of the peas if you’d like to boost the protein for a main dish.
1 Tbsp (15 ml) sesame seeds, toasted
1 Tbsp (15 ml) coconut oil, preferably organic
1 clove garlic, minced
6 collard leaves, shredded
1 medium (250 g) yellow zucchini (summer squash)
2 cups (480 ml) fresh green beans, cut in half
1 cup (240 ml) fresh or frozen peas or shelled edamame, thawed
2 Tbsp (30 ml) extra virgin olive oil, preferably organic
In a large, heavy-bottomed pot or cast-iron skillet, melt the coconut oil over medium heat. Add the garlic and collard and sauté until greens are wilted. Add the zucchini, beans and peas and cook another 2-3 minutes.
Meanwhile, in a small bowl, whisk together the olive oil, Bragg’s, lemon juice and ginger. Pour the mixture over the vegetables in the pan and cook another 2-3 minutes, until warmed through. Add salt and pepper to taste. Sprinkle with sesame seeds just before serving. Makes 4 servings. May be frozen.
[Sometimes, you just want to eat something now. I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so easy to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
Over the past year or so, it seems that a bowl of humble oatmeal has catapulted to star status on food blogs. Not just any oatmeal, either; old-fashioned, cooked, steel-cut oatmeal–but with fancy add-ins.
When I first started this blog near the end of 2007, I wrote about one of my favorite breakfasts: baked oats. Back then, I couldn’t have imagined all the recent variations on steel-cut oatmeal that have since materialized, from those with almond butter stirred into them (fabulous–it creates an incredibly creamy cereal); to blended oats (gotta love the ultra-smooth texture!); to carrot cake oats (with carrots and “frosting”); and even spinach oats, with their vibrant emerald hue (and while I love my greens, I can’t say I’m quite ready for Shrek-inspired oats just yet).
So I’m guessing that someone has already posted about my new love, zucchini bread oats, but since I haven’t come across the recipe, I’m sharing it here (and hey, if you’ve already posted about it on your own blog, let me know!).
I’ve been enjoying this breakfast about once a week over the past month or so, what with the abundance of zucchini at the markets these days. Not only is this a great way to enjoy those overgrown 10-inch zukes*, but the grated zucchini softens and fairly melts into the oats when cooked so that it’s barely discernible and virtually tasteless in the mix. And as a bonus, it adds fiber, moisture, Vitamins A, C, and K, as well as good amounts of magnesium, manganese, and potassium to your morning meal.
“Mum, we’d be happy to give those spinach oats a try–the color wouldn’t bother us at all. Besides, since we’re color blind, we won’t even notice the green. Oh, and we probably wouldn’t notice it in any case, given that we’d lick the bowl clean within about 2.5 seconds.”
Zucchini Bread Oatmeal
Infinitely adaptable, this recipe is great when you’ve got leftover cooked grains, extra zucchini, or just feel like a hearty, tummy-warming breakfast.
Per serving:
2/3 cup (160 ml) water or soy, almond, or rice milk
pinch fine sea salt
1/3 cup (80 ml) dry steel-cut oatmeal
1/4 medium zucchini, grated very fine (use smallest holes on box grater, or “fine” blade on food processor)
handful chopped pecans
1/2-1 tsp (2.5-5 ml) cinnamon, to your taste
pinch nutmeg or 1/8 tsp (.5 ml) ground ginger, if desired
1 heaping Tbsp (20 ml) natural smooth almond butter, or nut/seed butter of your choice
handful raisins, if desired
1 Tbsp (15 ml) agave nectar or maple syrup, or 5 drops stevia liquid
In a heavy bottomed pot, bring the water and salt to a boil over high heat. Add the oats, lower the heat to simmer, cover, and cook for 15 minutes, stirring once or twice (if the bottom begins to scorch, add a bit more liquid).
After 15 minutes, add the zucchini, nuts, cinnamon and nutmeg. Stir well, then cover again and cook for another 5 minutes. (Again, if the oats are too dry, add a bit more liquid).
Remove from heat, stir in the almond butter. Stir before serving with sweetener of your choice and more milk, if desired. Makes one serving.
NOTE: This is not a zucchini-flavored oatmeal; you won’t really taste any zucchini in this (though you might detect a few shreds here and there). The veggie is just a silent nutritional bonus!
Variation: You can substitute about 3/4 cup (180 ml) of another cooked grain of your choice for the oats and water. In that case, either reheat the grains in about 1/2 cup (120 ml) milk before adding the remaining ingredients, or blend the grain, nut butter, cinnamon, nutmeg, and 1/2 cup (120 ml) milk in a food processor before warming gently for 7-10 minutes; stir in the zucchini and then allow to warm through before serving.
* Sorry, people who found this post via those depraved Google search terms–I’m talking about food.
Oh, and stay tuned next time for a yummy giveaway!
[Disclaimer: With all the responses I've gotten to this cake--good AND bad--I felt it necessary to point out that I created this recipe as a response to all the hype over a particular cookbook that has taken the spotlight over hiding spinach in a chocolate dessert. As I mentioned in the original post about sweets with hidden veggies in them, neither Mrs. JS nor I invented this idea. And if you're more accustomed to "traditional" sweets with white flour or sugar, be warned that these are simply not like that. They have spinach and zucchini in them, after all . ]
One of the sure signs that we’ve embarked on a new, health-conscious, era in our food history is the rash of vegan cookbooks recently flooding the market.
For a sweets fanatic like me, these books offer ostensibly endless possibilities, from the mega tome by Colleen Patrick Goudreau with its shortcakes, fudge, or classic chocolate layers, to the spectacular, every-flavor-every-color masterpiece by Hannah (wasabi cupcakes, anyone?) to the ever-popular Vegan Cupcakes Take Over the World.
One persistent problem for vegan bakers, however, is the fact that some recipes simply don’t translate easily into vegan versions (meringues, for instance, or dairy-dependent treats like cheesecake or cream-topped mousse pie). Inevitably, we’re served up ”cheesecake” (or cheezecake) made from processed tofu-cream “cheese,” or items like the newly-marketed Soyatoo when whipped cream is called for; similarly, margarine (usually Earth Balance) is the perennial stand-in for dairy butter.
While these recipes all look and sound fantastic, most of them are usually verboten for me. Ever since I revamped my eating habits about eight years ago in accordance with dietary restrictions, I willingly said “so long” to eggs, milk and most other dairy; “au revoir”to wheat and meat; “toodle-loo” to refined white sugars and flours. This all-natural, organic, whole-foods diet can be rather prohibitive as well; my authoritarian menu permits nothing artificial, no ingredients hatched in a laboratory, and nothing whose name is too complex for a 7 year-old to read aloud.
Consequently, even many of these otherwise delectable vegan baked goods are banned from my baking repertoire. So it’s “so long” to all those lovely margarine-based shortbread cookies dusted with icing sugar, “au revoir”to chocolate cream pie with its Soyatoo-derived peaks and dollops; ”toodle-loo” to that sublime fudge that relies on cane sugar or pies and puddings with soy creamer as a major ingredient. Basically, it’s “bye-bye” to almost all manner of vegan baked goods attempting to replicate their more conventional cousins.
Instead, I’ve spent the last eight years experimenting with a variety of whole food ingredients in a quest to reproduce both the quality and the appeal of standard desserts, but in a more healthful package. I generally use organic oils or coconut butter, whole grain flours, natural sweeteners, or dark cocoa powder (which contains more flavonoids than Dutch process) for my treats. For the most part, I’ve had great fun developing a variety of recipes. My HH isn’t complaining about the freshly baked cookies, muffins, or cakes constantly hoarding counter space, and my colleagues at the office tend to perk up, eagerly peering round their computer screens, when I arrive with plastic containers in hand.
Recently, I set myself the task of creating a trio of chocolate recipes for Valentine’s Day. I was determined to come up with something decadent, something spectacular, something alluring that was, at the same time, mouth-watering. I wanted something that would both express and elicit heartfelt affection when it was served.
And so, I created a recipe for Molten Lava Cakes.
Which are vegan.
And healthy.
Why Lava Cakes? Well, to begin with, this is for Valentine’s Day–which can mean only one thing: chocolate. And these babies spell “LOVE”: they’re rich-tasting, they’re chocolately, they’re warm, and they even serve up in their own personalized little packages (perfect for indulging a loved one, or, if you’re feeling intimate, sharing). And with the addition of pureed spinach and zucchini, they pack a nutritional punch as well. What could be more romantic than contributing to your loved one’s good health?
A quick Google search on “Molten Chocolate Cake” will reveal that these treats are generally comprised of only 4 main ingredients: butter, sugar, eggs, and chocolate–none of which I’ve added here. I opted for cocoa powder in lieu of the chocolate (so that I could control the sugar and fat, and for the greater flavonoid content). I also used spelt flour, which has a lower gluten content than wheat, and sunflower oil, a light oil with a good balance of mono- and polyunsaturated fats.
To compensate for the fact that there is no egg-based center available to underbake (the usual source of the “lava”), I’ve simply whipped up a second batter that serves as the molten interior, to be placed inside the cake before baking. The result is a gooey, oozing filling that provides all the richness–and romance–of the original. A healthy indulgence this Valentine’s Day? Now, that’s sweet.
Because they’re so darned healthy, I’m also submitting this recipe to Cate at Sweetnicks for her weekly ARF/5-A-Day Roundup. Spinach is an amazing antioxidant food, after all!
And since Susan over at Fat Free Vegan has requested some Vegetable Love for her event of the same name, I couldn’t resist sending this along there as well. As Susan wrote, “Last year I asked food bloggers to post their most romantic, most seductive vegetable recipes…something suitable for a cozy dinner by candlelight…something that says ‘I love you, and I don’t want to see you keel over with a heart attack!’” So really, do these fit the bill, or what?
Molten Chocolate Lava Cakes
Even if you are able to eat traditional molten chocolate cakes, this version is worth a try for its ultra-healthy ingredients. Don’t worry; no one will know the veggies are there, but they’ll definitely feel the love in these decadent-tasting treats.
NOTE (Feb 2009):I’ve received a few emails from people who’ve made these and found the molten center wasn’t molten enough, or was not even detectable once the cakes were baked. The amount of gooey insides will depend on a variety of factors, but most often if these are dryer, it’s because (a) the molten center wasn’t perfectly and completely surrounded by batter when raw, and touched the sides of the pan (in which case it just oozes out and bakes into the batter); (b) there wasn’t enough molten center put in to the raw cake; (c) the oven temperature was too high; (d) the cakes were baked too long; or (d) other ingredients were substituted (such as AP flour for the spelt), which changed the texture. Because these are, admittedly, so temperamental, I’m no longer recommending the molten version. The cupcake version, with the chips scattered throughout the batter, is now my preferred way to use this recipe.
Molten Centers:
2/3 cup (about 170 ml.) dairy free dark chocolate chips
2 Tbsp. (30 ml.) cornstarch or arrowroot powder
1/4 (60 ml.) cup plain or vanilla soymilk
Cake:
2 ounces (about 60 g.) fresh or frozen spinach (you may include the stems)
1/4 cup (60 ml.) plain, vanilla, or chocolate soymilk
1 cup (about 3-1/2 ounces or 100 g.) raw zucchini, fresh or frozen, coarsely chopped
1/3 cup (about 85 ml.) light or dark agave nectar
1/4 cup (60 ml.) pure maple syrup
1/4 cup (60 ml.) sunflower or other light-tasting oil
1 Tbsp. (15 ml.) finely ground flax seeds or meal
1/2 tsp. (2.5 ml.) apple cider vinegar
2 tsp. (10 ml.) pure vanilla extract
2 tsp. (10 ml.) instant coffee substitute
1 cup (about 140 g.) light spelt flour
1/2 cup (45 g.) whole oat flour
1/3 cup dark cocoa powder (22-24% fat content)
1-1/2 tsp. (3.5 ml.) baking powder
3/4 tsp. (4 ml.) baking soda
1/4 tsp. (1 ml.) sea salt
Preheat oven to 350 F.Lightly spray eight oven-safe large ramekins or custard cups and place on a cookie sheet.
For the molten center: In a small, heavy pot, combine the chips, cornstarch, and soymilk.Stir constantly over medium-low heat until the chips are melted and the mixture is smooth.Turn off heat and set aside.
For the cake:In a blender or food processor, blend together the spinach, soymilk and zucchini to a smooth puree.Add the agave, maple syrup, oil, flax, coffee substitute, apple cider vinegar, and vanilla, and blend to combine. Set aside while you measure the dry ingredients, or for at least two minutes.
In a large bowl, sift together the flours, cocoa, baking powder, baking soda, and salt.Pour the wet ingredients over the dry and whisk together to combine.
Scoop about 3 Tbsp cake batter into each ramekin, then place a large spoonful (3-4 Tbsp.) of filling over it (try not to touch the sides of the ramekin, or the chocolate will ooze out and you will have a smaller or dryer molten center).Cover with more batter to fill the ramekin about 2/3 full.
Bake cakes in preheated oven for 35-40 minutes, until a tester inserted in the edge comes out dry (the middle will remain moist, as that’s where the molten filling is).Remove from oven and allow to cool ten minutes.
Turn the cakes out onto serving dishes. Serve immediately. Garnish with fresh raspberries and whipped “cream,” if desired.Makes 8 servings.Recipe may be halved.
Variation: Omit the molten centre and gently stir 2/3 cup chocolate chips into the batter before filling the pans. May be baked as cupcakes.
[Edit, February 15th: I baked these again last evening for Valentine's Day, and made some of the cupcake version on the side.
I thought I'd add a note in response to some questions/ feeback about the recipe I've either received or seen. This recipe is definitely a bit fussy. There are two points I think are essential to keep in mind when making these: 1) the size of the ramekin or custard cup. If it's too small, there won't be enough room for the molten center; you need quite a generous dollop of filling to stay soft and mushy inside all that cake. 2) if you want your molten center to remain separate from the cake (and not be absorbed by it), it's important to ensure that the filling doesn't touch the side of the ramekin and is covered completely with batter before you bake this; the amount of filling used in each cake also seems to play a role. I've found that if the filling spreads, you end up with a layer of chocolate across the middle, but not a concentration of it. But still, soft gooey chocolate inside a chocolate cake can't be bad, right? My HH actually liked these better the next day, as the cake takes on a more fudgy texture.
[An updated and slightly revised version of this recipe will also appear in my upcoming cookbook, Sweet Freedom, along with more than 100 others, most of which are not featured on this blog. For more information, check the "Cookbook" button at right, or visit the cookbook blog.]
The design is flawless, each teeny tiny stitch perfect. Todd (as we’ve named him) the Turkey now hangs over our mantlepiece, where he’ll remain through the holidays. River’s had the brilliant idea to send his twin (Ted the Turkey) to 
