Deep Dark Chocolate Tart

Made by Deanne.
Recipe from the link below. My notes are in red.

http://www.thenourishinggourmet.com/2009/07/deep-dark-chocolate-tart-gluten-grain-dairy-refined-sugar-free.html

Because it's so rich, it's nice to serve this with something to cut the richness. Raspberry sauce, like pictured above works well, as does orange segments (which is how we serve it in the winter). You can also easily vary the sweetness of this tart. I love it bittersweet, but you could certainly sweeten it more.

I've made this in tart pans, pie pie pans and springform pans, but have found that pans with removable bottoms work the best. So use either a tart pan with a removable bottom, or a springfrom pan.

Crust: Grease a springform pan with coconut oil, and set aside.

2 cups of almonds (or choice of nuts)
1/4 cup of cocoa powder
1/2 cup of arrowroot powder, or sprouted wheat flour (only use wheat flour if you can have gluten) (I used tapioca flour, but would use arrowroot powder if I made it again)
2/3 cup of coconut oil softened (or butter) ( same here, I used the pulp/juice of a young fresh coconut, as I was out of coconut oil)
1/4 cup of coconut sugar, honey, rapadura, maple sugar ( I used dates pureed with the juice and pulp of a young fresh coconut, found at the indian produce stores in Fremont)
1 teaspoon vanilla extract (make sure it’s gluten free, if needed)
1/2 teaspoon salt

Preheat the oven to 400 degrees.

Place almonds in a food processor, and process until a coarse flour, add the rest of the ingredients and process until it forms a uniform dough. Press down into the greased pan and bake for 8-12 minutes or until the top is slightly browned.

Take out of the oven and cool. Once the crust is cool, making the filling.

8 ounces of unsweetened chocolate (I used the unsweetened from Trader Joes baking section. It was very strong. I would add last and taste test as I go. I think 8 oz is too much)
2 tablespoons coconut oil (butter can be substituted)
1/4 cup of coconut sugar, plus two tablespoon honey, or more coconut sugar (all honey can be used as well. Honey will be sweeter than coconut sugar. Rapadura or maple syrup/sugar are also options).(again I used the pureed dates with juice and pulp from young coconut for the coconut sugar and coconut cream)
1 1/2 cups of coconut cream (if you can't find coconut cream, you can use a full fat coconut milk and skim the fatty top of the top. You will need two 14 ounce cans for that. Cream can be substituted.)(see my note for the above ingredient. Also, I would also recommend substituting a mashed banana (only 1, 2 is just too strong) or an avocado, in lieu of some of the coconut cream)
Dash of salt
2 tablespoons brewed coffee or espresso ( I left this out)

1-Finely chop the chocolate and place it in a medium size, heatproof bowl. Add the coconut oil and the sweetener, mix it into the chopped chocolate a little.

2-Heat the coconut cream on the stove until very hot. Pour over the chocolate and tap the bowl on the counter to settle the chocolate. Let this sit for about one minute to start melting the chocolate. Using a rubber spatula (heatproof), slowly stir in a circular motion, starting from the center of the bowl. Stir for about two minutes (the mixture should be melted and the temperature 90 degrees, though I never check the temperature).

3- Add the coffee and stir until incorporated. Pour this over the crust and carefully place it in the fridge to set. It will take about an hour to set. Cover with plastic wrap once all the way cool. Will keep at least three days in the fridge (if you can resist that long!).

Moroccan Vegetable Stew

This recipe is from Speed Vegan by Alan Roettinger. Posted by Gretchen Mora. Served at Feb 2011 Healthy Eating Dinner.

2 Tbsp extra-virgin olive oil

1 large red onion, coarsely diced

1 large green bell pepper, coarsely diced

3 zucchini, cut into bite-sized pieces

2 carrots, cut into bite-sized pieces

7 cloves peeled garlic, sliced (I use minced garlic from a jar - saves even more time!)

1 Tbsp ras el hanout (more about this spice below)

1 tsp sea salt

1 can (28 oz) peeled Italian tomatoes, cut in half lengthwise (reserve the juice)
I haven't found this exact ingredient in stores, so I buy a can of diced tomatoes with basil/oregano, or a can of peeled whole tomatoes with basil and cut them up. Either works well.

1 can (15 oz) garbanzo beans, rinsed and drained

1 vegetable bouillon cube (I forgot this once and it still tasted great!)

1 large pinch saffron threads

Ras el hanout is a Moroccan blend of spices found at online stores or Whole Foods Market. A small bag makes about 4 recipes worth of stew. Price is about $6 for a bag at Whole Foods.

Put the olive oil in a large pot over high heat. Add the onion and cook and stir until it is lightly browned and beginning to soften, about 4 minutes. Add the bell pepper and cook and stir for 2 more minutes. Add the zucchini, carrots, garlic, ras el hanout, and salt, stirring well to coat the vegetables with the seasonings. Add the tomatoes and their juice, the garbanzo beans, bouillon cube and saffron. Stir well. Decrease the heat, cover, and simmer for about 15 minutes, or until the vegetables are tender. (I put this in a crock pot and left it for some time. It was still great.)
Serve over whole wheat couscous or quinoa for added protein.

Per serving: calories: 256, protein: 10g, fat: 9g, carbs: 28g, fiber: 10g, sodium: 859mg, Omega-3 fatty acids: 0.05g

Quinoa Corn Chowder

made by Gretchen for the Jan 2011 meeting
from kiwimagonline.com

Ingredients:
2 Tbsp olive oil

1 1/2 cups finely chopped leek or onion

3/4 tsp dried oregano

4 cups water (optional - I usually use veggie broth. It adds more flavor!)

1 lb red-skinned potatoes, scrubbed and cut into 1/2-inch dice (3 cups)

3/4 cup quinoa, rinsed by swishing in a bowl and drained

4 cups fresh or frozen (defrosted) corn kernals

1 1/4 tsp salt, plus more to taste

freshly ground black pepper

1/2 cup pimento-stuffed green olives, chopped if large (I don't use a full 1/2 cup usually)

1/4 cup chopped fresh cilantro

1/4 cup thinly sliced scallion (green onion) greens

1 to 2 Tbsp. freshly squeezed lime juice (I always add at least 2 tbsp, sometimes a little more!)

Method:
In a heavy soup pot, heat 1 Tbsp of the oil over medium heat. Add the leek and oregano. Cook, stirring occasionally, until the leeks begin to wilt, about 4 minutes.

Add 4 cups water (or broth, see above) and the potatoes. Bring to a boil over high heat. Add the quinoa. Boil uncovered over medium-high heat for 10 mintues.

Meanwhile, in a food processor or blender, process 3 cups of the corn kernals with 1 cup water to create a course puree.

After the quinoa has cooked for 10 minutes, stir in the corn puree and remaining corn kernals. Adjust the salt and add lots of freshly ground black pepper.

Continue cooking until the quinoa and potatoes are tender (the grains should be translucent and have no opaque white dot in the center), about 2 to 3 minutes more. Stir in the olives, cilantro, scallion greens and additional tablespoon of oil.

Add enough lime juice to sharpen the flavors.

Nutrition facts per serving:
calories 471, fat 14g, protein 13g, carbohydrate 82g, dietary fiber 9g

Wild rice with roasted chestnuts

by Idy

Ingredients

2 tbsp grapeseed oil / coconut oil

1 large yellow onion, chopped

2 1/2 cups uncooked wild rice or a packet from Trader Joe’s

a quart of free range chicken broth or vegetable broth

1 cup water

1 tbsp fresh thyme leaves

a container of drained yellow roasted tomatoes from Trader Joe’s refrigerated section( you can substitute sundried tomatoes in oil, drained)

Salt and freshly ground black pepper to taste

1 cup of chopped roasted chestnuts

1/2 cup dried cranberries

1 cup thinly sliced celery

1/2 cups minced fresh flat-leaf parsley

a handful of sliced almonds (optional)




Saute yellow onions in oil till cooked. Add the wild rice, water, broth, salt , thyme leaves, & pepper and cook rice till done. Then add the celery, parsley, chestnuts and cranberries, roasted tomatoes , almonds and mix.

Maple-Glazed Apple and Sweet Potato Gratin

Made by Deanne for Jan 2011 Meeting

Please note. The gratin will reduce in size so make more than you think you'll need.
Adapted from "The Thanksgiving Table" by Diane Morgan.

Ingredients:

5 tablespoons coconut oil
3 tablespoons tapioca flour (or arrowroot flour or any other thickening agent, even cornflour)
1/4 cup pure maple syrup
1/2 teaspoon salt
3 large dark- orange-fleshed sweet potatoes (about 3 lbs)
3 Granny smith apples (about 1.5 lbs), peeled, cored and thinly sliced (an apple corer would come in handy!)

Method:
Preheat oven to 350 degrees F.
Coat a circular pyrex baking dish with 1 tablespoon coconut oil. Set aside.
In a small saucepan, melt the remaining 4 tablespoons of coconut oil over medium-low heat. Add the flour to the pan, whisking constantly, until the flour is blended and cooked through, about 1 minute.
Add the maple syrup and salt. Simmer, whisking frequently, until the sauce thickens, about 4 minutes. Remove from heat and reserve.

Arrange a row of alternating sweet potato and apple slices around the pan until filled.
Pour the reserved sauce evenly on top. Cover the dish tightly with foil or the lid and bake for 40 minutes.
Uncover, raise the oven temperature to 450 degrees F and baste the sweet potatoes and apples with the juices that collect in the bottom of the pan. Bake the gratin, basting every 10 minutes, until the sweet potatoes are tender and nicely browned at the edges, about 30 minutes longer. Serve immediately, or keep warm in a low oven for up to 30 minutes. Baste just before serving. (The gratin can be made up to 8 hours ahead. Cover, and set aside at room temperature until ready to bake.)

Energy Balls Variation

Made by Deanne for Jan 2011 Meeting.

(all measurements approximate. Go with your instinct)

Ingredients:

2 cups almonds,soaked for 12 to 24 hours and rinsed

1/2 cup sunflower seeds

Pulp of one fresh young coconut and a little of the juice

25 fresh Medjool Dates

1 tablespoon of Mesquite Powder

1 tablespoon of Maca Root powder

1 cup raw cocoa nibs (put in vitamix for 30 seconds to turn to a coarse powder)

1 tablespoon ginger powder (or fresh ginger, grated)

1/4 cup sesame seeds

1/2 cup sunflower seeds

A little juice from the young fresh coconut,just for consistency.

Method:

In a food processor, chop nuts,sunflower seeds and coconut pulp coarsely.

Hand cut Medjool dates into small pieces.

Add remaining ingredients. Add a little coconut juice, if necessary.

You want a firm mixture. Not too dry, but not too wet.

Form into balls and freeze.

Take out of the freezer 30 minutes prior to serving.

Fresh green Juice

Mix the fresh Juice of:
6 apples
1 cucumber
1 inch piece ginger
2 limes
(optional stalk of celery or 2 leaves of kale)
Serve over plenty of ice.