Vegan Babies aka Banana-Chocolate Brownie Bites

My continued search for vegan brownies for my vegan girl took a turn for the better this week when I hit on these delish brownies. This recipe is a mish-mash of several things I've tried or seen online.

Pulverize in a food processor or blender, until very, very smooth:
1 15-oz. can of black beans, rinsed and drained
3 Tbs. vegetable oil
1 Tbs. ground flax seed whisked with 2 T. water
4 Tbs. cocoa
1 ripe banana
1/2 c. sugar (I used Turbinado)
1 tsp. vanilla
1/2 tsp. instant coffee granules (optional but adds nice flavor)

Scrape into a bowl and fold in:
1/2 cup flour
2 tsp. baking powder
1/2 tsp. salt

Add:
3/4 cup chocolate chips (mini preferred)

Scoop into mini muffin tins that are well greased.
Bake for 23 minutes at 350 degrees.
Cool for 10 minutes before turning out to cool completely.

Makes 24 minis.

Birthday Dinner, Part Three: Molten Chocolate Cakes

So last but not least, Molten Chocolate Lava Cakes. Hate on them all you want, but seriously, who doesn't love a cake that basically makes its own hot fudge sauce? This recipe comes to me by way of Natalie Bortoli from Food and Wine. These were delicious, if a little over "greased and floured", and they really are super, super easy. Make them soon and make someone very happy. 

Pre-lava action.

http://www.foodandwine.com/recipes/molten-chocolate-cakes-vongerichten  

Note: The recipe calls for 4 6-oz ramekins, but I think you can easily stretch to make 5 or 6. Just make sure to adjust the cooking time down.

Deviled Eggs

Deviled eggs are the best, especially for a summer party. My Grandma Eulie made great ones but I've added balsamic and truffle salt, two ingredients not too likely to be found in mid-70s Paw Paw, Michigan. Here's the recipe my friend Lydia goes crazy for...

Vintage egg plates make a difference

18 eggs, hard-boiled
1/2-3/4 c. mayo
2 T. yellow mustard
splash of the very best, sweetest balsamic vinegar
1/4 t. truffle salt
Cayenne to taste
White pepper to taste
Sea salt to taste
Paprika, for the classic garnish. Hot paprika, chives, fancy grey or red salts, black sesame seeds, what-evah... also fun.


Boil the eggs. Cool and peel under cold water. Chill.


Cut eggs in half the long way and throw the yolks in your Kitchen-Aid with the whisk attachment. Add your mustard, balsamic, and half cup mayo. Start on low and eventually work up to your highest speed, adding the remaining mayo to desired creaminess. Stop and season to taste. Whip until very smooth and fluffy.


Using a pastry bag or gallon ZipLoc with the corner cut off, fill the whites in a pretty, swirly pattern. Garnish. Serve, preferably with a cold cocktail.

Chilaquile Casserole

It's Mother's Day and that means one thing: brunch. Amy Spar, domestic goddess and queen of Lunch Bunch and other fabulous things, turned me on to this brunch gem in 2006 and happy people have been inhaling it ever since. It's maybe the most adaptable recipe ever since there are infinite combinations of things to put in and on it, and can be eaten around the clock. It's become a staple for our post-triathlon brunch and Christmas Day breakfast, too. It's also worth noting that this is Amy's go-to-dish whenever someone has a baby and she brings them dinner. I think you're getting the picture. Amy got the recipe from Mollie Katzen’s Still Life with Menu.  

12 corn tortillas

1 4-ounce can diced green chiles

2-3 c. jack cheese

6 eggs

2 c. buttermilk

salt & pepper

Optional fillings: mushrooms, peppers, beans, spinach, tofu etc.

Optional toppings: enchilada sauce, salsa, sour cream, guacamole, chopped tomatoes, sliced avocado, bean & corn salad, etc.

1. Preheat oven to 375 degrees.  Butter a 9x13 pan.
2. Tear 6 tortillas into bite-sized pieces and spread them in pan.
3. Spread ½ the cheese and ½ the chiles over the tortillas, as well as any additional fillings.
4. Tear the other 6 tortillas and spread them on top.  Follow with remaining chiles and cheese.
5. Beat the eggs with the buttermilk and salt and pepper.  Pour over casserole evenly.
6. Bake uncovered for 35 minutes.
7. Serve hot or warm with toppings.

Vegetarian Tortilla Soup

This soup may be the most customizable meal ever. The base is vegan and with a variety of toppings, you can make it whatever you want. Great for a dinner party. In fact, it debuted at the inaugural meeting of the Order of the Purple Finch.  Serves 8.

Base:
1 large onion
4-6 cloves garlic
1 red pepper, seeded and roughly chopped
1 poblano, seeded and roughly chopped
2 carrots, peeled and chopped
1 1/2+ cups fresh tomatoes (or frozen roasted tomatoes, or 1 14-oz can of tomatoes)
1 can of tomato paste
6 cups of veggie broth
1 t. cumin
2 t. ground coriander
cayenne, spicy paprika, or New Mexican red pepper to taste (I used 1 t. New Mexican)
olive oil
salt to taste

In dutch oven, sautee onion and garlic until fairly soft. Add spices. Add peppers and carrots. Sautee 5-10 minutes. Add tomatoes, paste, and broth. Simmer until all ingredients are very soft. Add more water or broth as necessary. Remove from heat. Puree using immersion blender. Adjust to your desired thick/thin-ness. Adjust seasoning and salt to taste.

Now, here's the good part. Ladle, steaming hot, into bowls over crushed corn tortilla chips (NOT Tostitos or some crappy fake chips, use the real thing) or strips of corn tortilla, oven toasted with a little oil. Let people top the soup with things like:

oven-roasted corn
oven-roasted grape or cherry tomatoes
diced white onion or scallions
finely chopped radishes
black beans
chopped cilantro
avocado or guacamole
limes, quartered for squeezing
chopped hard boiled egg
sour cream
cheese: chihuahua, goat, or jack
sauteed tofu or seitan

Try to have the toppings (other than the sour cream) at room temp so they don't cool the soup too much.