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

Moroccan Matslava (Matsah Baklava)

This version incorporates the use of orange flower water and rose water, which are common in Moroccan cuisine. You can find these at Middle Eastern markets or order them online.

Ingredients
2 ½ cups granulated sugar
1 ¼ cups water
1 orange rind (no white pith)
1 lemon rind (no white pith)
1 cinnamon stick
5 whole cloves
½ cup orange blossom honey
1 teaspoon orange flower water
¾ cup walnuts
¾ cup unsalted pistachios
½ cup blanched almonds, lightly toasted and cooled
½ cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon rose water
1 pound matsah (I prefer tea thin.)
¼ cup extra light (tasting) olive oil

Equipment
medium saucepan
dry measuring cups
liquid measuring cup
liquid measure shot glass
2 mixing spoons
food processor fitted with bottom chopping blade
measuring spoons
medium bowl
9" × 13" glass baking dish
pastry brush
chef's knife

Directions
1. Preheat oven to 350ºF.
2. In the saucepot over medium heat, combine the 2 ½ cups sugar, water, orange rind, lemon rind, cinnamon stick and whole cloves. DO NOT MIX.
3. Heat until slightly syrupy, about 5 minutes.
4. Remove rinds, cinnamon and cloves. Set aside to cool.
5. Place walnuts, pistachios, almonds and ½ cup sugar in the food processor. Pulse until nuts are very finely chopped.
6. In a bowl, combine nut mixture with ground cinnamon and rose water.
7. Soak the matsah in water until easy to cut, but not mushy.
8. Brush oil around the inside of the baking dish.
9. Line bottom of dish with thin layer of matsah, trimming pieces to fit. Brush lightly with oil.
10. Spread half of the nut mixture over matsah.
11. Repeat with another layer of matsah, oil, the rest of the nut mixture, ending with a third layer of matsah brushed lightly with oil.
12. With a very sharp knife, cut the matslava into pieces: square, diamond or triangle.
13. Bake for 20 minutes.
14. Reduce heat to 300ºF and bake an additional 15 minutes.
15. Remove from oven. Immediately pour syrup over matslava and allow to cool completely.
16. Remove pieces and serve.

Yields 24 pieces

© 2009 by Allison Lattman

Matslava (Matsah Baklava)

This is such an easy and great Passover dessert. A sure crowd-pleaser!

Ingredients
1 cup granulated sugar
1 cups orange blossom honey
1 ½ cups water
2 tablespoons lemon juice
2 cinnamon sticks
5 whole cloves
2 cups blanched chopped almonds
2 cups chopped walnuts
¼ cup granulated sugar
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
1 pound matsah (I prefer tea thin.)
¼ cup extra light (tasting) olive oil

Equipment
medium saucepan
dry measuring cups
liquid measuring cup
liquid measure shot glass
measuring spoons
medium bowl
mixing spoon
9" × 13" glass baking dish
pastry brush
chef's knife

Directions
1. Preheat oven to 350ºF.
2. In the saucepot over medium heat, place the 1 cup sugar, honey, water, lemon juice, cinnamon sticks and whole cloves. DO NOT MIX.
3. Cook the mixture until slightly syrupy, about 5 minutes. Remove the cloves and cinnamon sticks. Set aside to cool.
4. In the medium bowl, combine the almonds, walnuts, ¼ cup sugar, ground cinnamon and ground cloves.
5. Soak the matsah in water until easy to cut, but not mushy.
6. Brush oil around the inside of the baking dish.
7. Line bottom of dish with thin layer of matsah, trimming pieces to fit. Brush lightly with oil.
8. Spread half of the nut mixture over matsah.
9. Repeat with another layer of matsah, oil, the rest of the nut mixture, ending with a third layer of matsah brushed lightly with oil.
10. With a very sharp knife, cut the matslava into pieces: square, diamond or triangle.
11. Bake for 20 minutes.
12. Reduce heat to 300ºF and bake an additional 15 minutes.
13. Remove from oven. Immediately pour syrup over matslava and allow to cool completely.
14. Remove pieces and serve.

Yields 24 pieces

© 2009 by Allison Lattman

Persian Haroset

Persian haroset is defined by the use of heavy spices along with the sweet fruit and varity of nuts.

Ingredients
25 dates, pitted and diced
1 ½ pink lady or fuji apples, peeled, cored and diced
1 pomegranate, seeds only
1 orange, peeled and diced
1 banana, peeled and sliced
½ cup golden raisins
½ cup unsalted pistachios
½ cup almonds
½ cup sweet red wine
¼ cup unfiltered apple cider vinegar
½ tablespoon ground cayenne pepper
1 tablespoon ground cloves
1 tablespoon ground cardamom
1 teaspoon ground cinnamon
1 tablespoon fresh ground black pepper

Equipment
chef's knife
cutting board
vegetable peeler
dry measuring cups
liquid measuring cup
measuring spoons
food processor fitted with bottom chopping blade

Directions
1. In the food processor, combine all fruits and nuts. Pulse until chopped well.
2. Add the wine and vinegar and process until a pasty consistency is achieved
3. Add the spices and blend well.

Yields 5 cups

© 2009 by Allison Lattman

Moroccan Haroset

Moroccan haroset is made with dates, raisins, nuts and date syurp. Feel free to substitute honey for the date syrup if you can't find it. Try this at your seder this year!

Ingredients
2 cups pitted dates
½ cup golden raisins
½ cup dark rasins
½ cup walnuts
¼ cup date syrup or orange blossom honey
2 tablespoons sweet red Kosher wine

Equipment
dry measuring cups
liquid measuring cup
liquid measure shot glass
food processor fitted with bottom chopping blade

Directions
1. Put all ingredients in food processor and pulse until desired consistency is reached.

Yields about 4 cups

© 2009 by Allison Lattman