Vegan, Sugar-Free, Gluten-Free Chocolate Cake

Wow!! I didn't realize how bad this picture was--sorry.


I was nervous that this cake wouldn't be the desired texture because of the lack of wheat flour. I served it this weekend at a meeting and got rave reviews. In fact, my friend Jonathan said, "I don't like chocolate, and I don't like coconut, but I went back for seconds!" What could be better?! And did I mention how easy it is to make?


Try topping this cake with Vegan Whipped Cream and Cherry Sauce, as pictured above.


Ingredients
½ cup brown rice flour
½ cup sorghum flour
½ cup soy flour
1 teaspoon xanthan gum
⅓ cup unsweetened cocoa powder
1 teaspoon espresso powder (more if desired)
1 teaspoon baking soda
½ teaspoon fine sea salt
⅓ cup light (tasting) olive oil
¾ cup dark agave nectar
¼ cup water
½ teaspoon vanilla extract
1 tablespoon white vinegar


Equipment
dry measuring cups

dry measuring spoons

medium mixing bowl
whisk
liquid measuring cup
liquid measure shot glass
stand mixer with paddle attachment or medium mixing bowl with hand mixer
rubber spatula
8-inch square baking dish, greased with light (tasting) olive oil, bottom lined with parchment, greased again and lightly dusted with brown rice flour
cake tester
cooling racks


Directions
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together flours, xanthan gum, cocoa powder, espresso powder, baking soda and salt. Set aside.
3. In the bowl of the electric mixer, mix remaining ingredients, except vinegar.
4. Add flour mixture, in fourths, mixing thoroughly and scraping down between each addition.
5. Add vinegar and mix.
6. Pour batter into prepared pan. Spread mixture with rubber spatula, being sure to seal the edges.
7. Bake 20-25 minutes until tester comes out clean.
8. Move cake to cooling rack. Let cool in pan for 10 minutes.
9. Flip cake onto cooling rack and flip right-side-up onto another cooling rack. Cool completely.


Yields 1 8-inch square cake

© 2009 by Allison Lattman

Cherry Sauce

So simple. I'm not sure why I'm even posting a recipe for this, but here it goes:

Ingredients
1 10-ounce bag frozen cherries, thawed
2 teaspoons arrowroot

Equipment
small sauce pot
spoon
dry measuring spoon

Directions
1. Heat cherries, with liquid, over medium-high heat, stirring constantly until boiling.
2. Continue cooking and stirring constantly while slowly adding arrowroot.
3. Continue to cook until thickened.

Yields about 1 cup

© 2009 by Allison Lattman

Almond Cookies (That Happen to be Vegan, Gluten-Free and Sugar-Free)

So simple and so YUMMY!!!! All of these "alternative" flours and xanthan gum can be found at your local health foods store. Don't be afraid of them!!!

As these cookies tend to burn on the bottom, the use of insulated baking sheets is very important.

Ingredients

⅔ cup sorghum flour

⅔ cup brown rice flour

⅔ cup soy flour

1 cup almond meal

1 teaspoon xanthan gum

2 teaspoons baking powder

½ teaspoon ground cinnamon

⅛ teaspoon fine sea salt

¼ cup light (tasting) olive oil

⅓ cup dark agave nectar

1 teaspoon vanilla extract

¼ teaspoon almond extract

zest of ½ an orange

1 cup slivered almonds

½ teaspoon ground cinnamon

Equipment

dry measuring cups

dry measuring spoons

medium mixing bowl

whisk

stand mixer with paddle attachement or large bowl and hand mixer

liquid measuring cup

liquid measure shot glass

microplane grater

rubber spatula

plate

insulated baking sheets lined with parchment paper

cooling racks

spatula

Directions

1. Preheat oven to 350°F.

2. Whisk together flours, almond meal, xanthan gum, baking powder, ½ teaspoon cinnamon and salt in medium bowl. Set aside.

3. In the bowl of an electric mixer, mix together the olive oil, agave nectar, vanilla and almond extracts and orange zest.

4. Add flour mixture, in fourths, beating thoroughly and scraping down between each addition.

5. Mix together slivered almonds and remaining cinnamon on a plate.

6. With damp hands, roll dough into 1 ½-inch balls.

7. Roll balls in almond-cinnamon mixture. Place on baking sheets and flatten slightly.

8. Bake for 18 minutes.

9. Remove baking sheets from oven to cooling racks.

10. Allow cookies to cool on baking sheets for 5 minutes.

11. Remove cookies from baking sheets and allow to cool on cooling racks until completely cooled.

Yields 2 dozen cookies

© 2009 by Allison Lattman

Smoked Eggplant Dip

I served this for the first time as an appetizer during my Passover seder. It got such rave reviews, that I served it again at a meeting. Again, everybody loved it. It is certainly now in my repertoire of "go-to" recipes. Just like the Hummus, for an alternative to pita or chips, try serving with endive and fresh veggies.

Ingredients
2 large eggplants

1 tablespoon lemon juice

1 tablespoon extra virgin olive oil

4 garlic cloves, minced
½ teaspoon paprika, plus extra for topping
¼ teaspoon ground cumin
pinch crushed red pepper flakes
fine sea salt, to taste
freshly ground black pepper, to taste
½ teaspoon coarse sea salt
1 teaspoon finely chopped Italian parsley

Equipment
tongs
baking sheet lined with parchment paper
chef's knife
cutting board
citrus juicer
small bowl
small whisk
liquid measure shot glass
garlic press
dry measuring spoons
spoon
colander lined with 2 layers of cheese cloth
medium mixing bowl
rubber spatula

Directions
1. Preheat oven to 375°F.
2. Place the eggplants atop open flames of gas burners, turning with tongs as each side becomes charred.
3. Place charred eggpants on prepared baking sheets. Bake about 20 minutes, until soft.
4. Allow eggplants to cool until ready to handle.
5. Meanwhile, mix remaining ingredients, except for coarse sea salt and parsley, in a small bowl and set aside.
6. Slice eggplants lengthwise, scoop out the insides and coarsly chop.
7. Mix eggplant with coarse sea salt and place in cheese cloth-lined colander.
8. Let drain for 10 minutes. Press out remaining moisture with the back of a spoon.
7. In a large bowl, mix eggplant with lemon juice mixture.
8. Serve topped with chopped parsley and paprika.

Yields about 2 cups

© 2009 by Allison Lattman

Hummus

This recipe is so delicious and easy. You just plop everything in the food processor and, ta-da, that's it! Try topping it with olive oil, toasted pine nuts, fried red onion and za'atar (Middle-Eastern spice) for some extra-special flair, as pictured above. For an alternative to pita or chips, use endive or other fresh veggies.

Ingredients
1 15-ounce can chick peas, drained, reserving liquid
¼ cup tahini, preferably raw (Raw tahini tends to be really thick. If this is the case, add about a tablespoon or 2 of extra virgin olive oil to thin it out.)
3 tablespoons lemon juice
2 cloves garlic, cut into 3 pieces each
¼ teaspoon ground cumin
fine sea salt, to taste
ground white pepper, to taste

Equipment
can opener
food processor fitted with bottom chopping blade
rubber spatula
dry measuring cups
citrus juicer
liquid measure shot glass
chef's knife
cutting board
dry measuring spoons

Directions
1. Place drained chick peas, tahini (olive oil, if using), lemon juice, garlic, cumin, salt and pepper in the food processor.
2. Process until a paste is formed.
3. With processor running, add reserved chick pea liquid until desired consistency is achieved.
4. Taste and adjust seasonings as necessary.

Yields about 2 cups

© 2009 by Allison Lattman

Falafel: Baked, Not Fried

These falafel are baked instead of being fried. Not only is it easier on your kitchen (oy, the mess), but it's also easier on your digestive system and thighs. Baking the falafel also retains the flavors that are lost in frying. Also, flattening falafel (whether baking, frying or dehydrating) allows the insides to cook; so, they don't end up raw and mealy.

I like serving these atop a nice salad with romaine, red leaf lettuce, pine nuts, cucumber and red onion. You can add tomato and olives, if desired, or whatever else you want. I toss the salad ingredients with Greek Dressing, place the falafel on top and finish with Tahini Sauce.

Ingredients
scant 2 cups dried chick peas
5 cups cold filtered water
4 scallions, chopped
4 cloves garlic, minced
¼ cup minced Italian parsley
1 tablespoon chopped fresh mint
1 teaspoon minced jalapeño pepper
1 teaspoon fine sea salt
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
1 ½ teaspoons baking powder
3 tablespoons warm filtered water
extra virgin olive oil

Equipment
dry measuring cups
liquid measuring cup
large mixing bowl
colander
chef's knife
cutting board
garlic press
dry measuring spoons
food processor fitted with bottom chopping blade
rubber spatula
small bowl
liquid measure shot glass
small whisk
plastic wrap
large baking sheet lined with parchment paper then greased with extra virgin olive oil
spatula

Directions
1. Place chick peas and water in a large bowl. Soak for 12-15 hours.
2. Drain chick peas and add, with herbs and spices, to the food processor.
3. Process, pulsing at first, until all ingredients are finely chopped and everything is thoroughly mixed.
4. Whisk baking powder and warm water in small bowl. With processor running, pour slowly through food chute, processing until mixed thoroughly.
5. Add mixture to cleaned large bowl. Cover with plastic wrap and refrigerate for at least 1 hour.
6. Preheat oven to 350°F.
7. Roll pieces of mixture to balls about 1-inch in diameter. Flatten and place on prepared baking sheet.
8. Sprinkle with olive oil.
9. Bake for 20 minutes.
10. Flip and bake for an additional 10 minutes.
11. Serve imediately.

Yields 24-30 falafel

© 2009 by Allison Lattman

Tahini Sauce

This is the classic topping for falafel, but feel free to use on anything you desire. It is so simple and delicious.

Ingredients
⅔ cup tahini, preferably raw
½ cup lemon juice
½ cup water
4 cloves garlic
¼ teaspoon ground cumin
¼ teaspoon paprika

fine sea salt, to taste
freshly ground black pepper, to taste
2 tablespoons chopped Italian parsley


Equipment
food processor or high-speed blender
dry measuring cups
rubber spatula
liquid measuring cup
chef's knife
cutting board
garlic press
dry measuring spoons

Directions
1. Combine all ingredients, except for parsley, in food processor or blender and blend until smooth.
2. Add parsley, and pulse until mixed in.

Yields about 2 cups

© 2009 by Allison Lattman

Greek Dressing

This is spectacularly simple and delicious. I don't really measure; so, just do your best and adjust to your liking. I use a jar to mix the ingredients and save the left-overs for later.

Ingredients
fresh lemon juice
fresh garlic, minced
fresh oregano, finely chopped
fine sea salt
freshly ground black pepper
extra virgin olive oil

Equipment

chef's knife
cutting board
bell jar with lid
citrus juicer
garlic press

Directions
1. Combine lemon juice, garlic, oregano, salt and pepper.
2. Cover jar and shake. Taste to make sure there is a balance of flavors and adjust accordingly.
3. Add olive oil as desired and shake.
4. Pour over and toss with your favorite salad ingredients.

Yields however much you decide to make

© 2009 by Allison Lattman

Raw Vegan Chocolate Tart

Beware: This tart is INCREDIBLY rich!!! It is sooo delicious though. Please note that you need a high-speed blender for the filling. Or you can use a not-so-good blender and have it heat up and smoke and melt the coconut oil, and then you can mix it by hand. On a completely separate note, I gotta get a new blender.

Coconut oil is sold at health food stores. It is solid at room tempurature, and has a melting point around 75°F; so, it is easy to liquify.

I'm thinking, though, that I should have just titled this recipe "Chocolate Tart" because I want you to try it and not be turned off by the "Raw Vegan" part. Please, try it, especially if the following terms scare you: raw, vegan, gluten-free, sugar-free.

Ingredients

¾ cup cocoa powder

¾ cup almond flour (also sold at health food stores)

½ cup dark agave nectar

¼ cup coconut oil

pinch of fine sea salt

2 ¼ cups cocoa powder

2 ¼ cups dark agave nectar

1 cup coconut oil

1 teaspoon vanilla extract

1 recipe Vegan Whipped Cream

fresh fruit for topping, if desired

Equipment

9-inch pie plate or tart pan, greased with a little melted (with your hands) coconut oil

medium bowl

dry measuring cups

liquid measuring cup

high-speed blender

rubber spatula

liquid measure shot glass

Directions

1. In the medium bowl, combine first 5 ingredients with your hands, allowing the warmth from your hands to melt the coconut butter.

2. Spread mixture over bottom and sides of pie plate or tart pan.

3. Refrigerate for at least 1 hour.

4. In the blender, put the remaining cocoa powder, agave nectar, coconut oil and vanilla extract.

5. Blend on high speed until thoroughly combined. Spread over crust in pie plate or tart pan.

6. Cover and refrigrate for at least 3 hours.

7. Top with whipped cream and fruit, if desired.

Yields 1 9-inch pie or tart

© 2009 by Allison Lattman

Vegan Whipped Cream

This is made with coconut cream and is easier to make than regular whipped cream. Don't expect it to expand like the dairy version, but it mimics the texture, exactly. It is delicious, but does have a distinct coconut flavor. You may want to inform your guests before they wonder what that strange flavor in the whipped cream is. I promise, though, it's GOOD!!!

Ingredients
1 can unsweetened coconut milk (NOT LIGHT)
2 tablespoons (about) dark agave nectar
1 teaspoon vanilla extract
1 tablespoon corn starch

Equipment
can opener
stand mixer fitted with whisk attachment or bowl and hand mixer

rubber spatula

liquid measure shot glass
dry measuring spoons

Directions
1. Put the unopened can of coconut milk in the refrigerator for at least 4 hours. (I usually leave it in overnight.)
2. Open can and scoop out only the cream that has risen to the top. Discard the coconut "water" or use for another purpose.
3. On high speed, whip the cream until tracks show where the beater has been.
4. Scrape down with a rubber spatula.
5. Add the remaining ingredients, one at a time, scraping down after beating each one in.

Yields about 1 cup

© 2009 by Allison Lattman

Smoked Eggplant Ratatouille

This dish is so full of complex and interesting flavors, achieved by the roasting of the vegetables. The great thing about it is that you can do everything ahead of time and just heat before ready to serve or serve at room temperature! I recommend serving this on top of quinoa, rice, pasta, mashed potatoes or Roasted Garlic Cauliflower Purée.

Ingredients
2 red bell peppers
2 orange bell peppers
2 yellow bell peppers
1 large eggplant
2 medium zucchinis
2 heads garlic
2 tablespoons extra virgin olive oil
1 large yellow onion, halved lengthwise and thinly sliced
1 28-ounce can fire roasted tomatoes, drained, peeled, deseeded and crushed
2 cups no salt added canned tomato sauce
1 tablespoon fresh basil, chopped
2 teaspoons fresh thyme, chopped
½ teaspoon fresh oregano, chopped
1 tablespoon balsamic vinegar
fine sea salt, to taste
ground black pepper, to taste

Equipment
chef’s knife
cutting board
tongs
large bowl
plastic wrap
baking sheet lined with parchment paper
aluminum foil
liquid measure shot glass
large skillet
wooden spoon
can opener
dry measuring spoons
dry measuring spoons

Directions
1. Preheat oven to 450°F.
2. On the top of a gas burner, roast the peppers and eggplant until black and blistered, turning to char all the way around.
3. When peppers and eggplant are thoroughly charred, place peppers in a large bowl and cover with plastic wrap. Set this and eggplant aside for 30 minutes.
4. Cut off tops of garlic, top with ½ tablespoon of olive oil each and wrap in aluminum foil and place zucchinis on lined baking sheet.
5. Bake in oven until tender, turning zucchinis. (Zucchinis will need about 20 minutes; garlic about 45.) Cool until ready to handle.
6. Peel charred skin from peppers, remove seeds and slice lengthwise.
7. Peel charred skin from eggplants and cut into large dice.
8. Slice zucchinis.
9. Heat large skillet over medium-high heat. Add olive oil and allow to heat.
10. Reduce heat to medium. Add onion and cook, stirring occasionally, until caramelized.
11. Add peppers, eggplant and zucchinis. Squeeze garlic from skins into pot. Mix for 30 seconds.
12. Add tomatoes and tomato sauce and simmer, uncovered, stirring occasionally, until thickened and very little liquid remains—about 10 minutes.
13. Right before serving, stir in basil, thyme, oregano, balsamic vinegar, salt and pepper.

Serves 8

© 2009 by Allison Lattman

The Chemist's Daughter Goes Raw?

Well, kinda.

So, here's the deal: During my last Master Cleanse, which I did for 15 days, I did a lot of research on nutrition. My original goal was to eat raw vegan for most meals and eat about 4 ounces of animal protein at lunch. Well, after doing some research, I came to the conclusion that animal products (including eggs, fish and dairy) are just plain bad for you. Our bodies are not made to digest animal proteins. Our intestines are too long to be carnivores; the meat rots in them before we can pass it through our systems. Dairy is mucus-forming and coats the linings of our digestive systems, making them unable to absorb necessary nutrients. Furthermore, animal proteins actually suck calcium out of our systems. So, even if you drink milk for calcium, the proteins in the milk suck out more calcium than the milk puts in. Sesame seeds, broccoli and spinach all have more absorbable calcium than dairy, anyway. And, to top everything off, cooking plants breaks down the necessary nutrients that your body needs. Also, gluten and sugar have their own problems, but most people are at least somewhat aware of these; so, I won't go into detail. I have been eating mostly raw vegan, sugar-free and gluten-free for about 6 weeks. I have maintained the weight loss from the cleanse and my skin has cleared up and never looked better!!!!

I'm certainly not 100%. I've been eating cooked vegan for the past week, although I'm trying to get more onto the raw track, but not yet having a dehydrator makes that rather difficult. Also, when I started this whole thing, I decided two things:

1) When going out with friends or at social functions, I am not going to be the one in the group people have to worry about. In fact, Thursday night I had a little fish, some dairy and a (couple of) chocolate chip cookie(s) at a potluck. Friday, I went out with friends and had a large bowl of pasta with chicken and goat cheese, YUM!!! However, after those 2 days, my chin has completely broken out. I guess I learned my lesson or have just realized what I'm gonna have to deal with next time I decide to go "off." And, tomorrow, I'm going out to dinner with family to celebrate my cousin's high school graduation.

2) When cooking large holiday meals for groups of people (i.e., Hanukkah and Passover), I will make dishes that include meat, chicken, eggs, dairy (not with the meat), etc. The purpose of these holidays is to please people and have everyone get together and be happy. I don't want people worried about me feeding them "weird" raw stuff.

I also won't preach to people; so, this will be my (first and) last post about this new development in my eating habits. While the following several recipes are all vegan, sugar-free and gluten free, I still have many recipes that are not and will continue to post. The first rule about me posting recipes is that they have to be GOOD; dietary restrictions are secondary. So, rest assured, when I post a recipe that seems to have nothing "good" in it, it has been tested and passed with flying colors!!!

Enjoy,
Allison
The Chemist's Daughter