Comfort food desserts. Sauces, dressings, and condiments can perk up a meal. Below we're sharing a few from our newest cookbook. Sauces and dressings aren't limited to serving on salads. You can also use them to dress up burgers, sandwiches, baked potatoes, steamed veggies, or use as dips. Tomorrow: breakfast recipes Cocoa Mousse Layer Cake Our original, dairy-free Cocoa Mousse Layer Cake that we've worked years to perfect! Fluffy, moist chocolate cake layered between a rich, whipped chocolate mousse ... this cake will send you to pure vegan bliss. It's nearly impossible to stop yourself from polishing off a whole slice in seconds.
Yield: one 8-inch cake
Ingredients:
For the Cocoa Mousse:
2 cups dairy-free semisweet chocolate chips
1 cup soy milk
1 tablespoon brown rice syrup
6 ounces silken tofu, drained
For the Cake:
2 ¼ cups whole wheat pastry flour or unbleached organic all-purpose flour
½ cup cocoa powder
¾ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon sea salt
1 ¾ cups brown rice syrup
1 cup water
¼ cup + 1 tablespoon vegetable oil
1 teaspoon pure vanilla extract
1 teaspoon white vinegar
Fresh berries, mint sprigs, or orange zest, for topping (optional)
Directions:
To make the Cocoa Mousse: Place the chocolate chips in a double boiler over low heat and allow it to melt, stirring constantly. If you don't have a double boiler, you can place a small saucepan inside another saucepan with about 1 inch of simmering water in it. When using this method, be sure that you do not let the bottom of the upper saucepan touch the water (it will burn the chocolate), and that you do not let any water get into the upper saucepan (it will break the chocolate, i.e., cause it to separate). In a blender, combine the soy milk, brown rice syrup, and tofu and purée the mixture. Add the melted chocolate chips to the blender and blend until smooth. Transfer to a bowl and chill in the refrigerator for 1 hour. To bake the Cake: Preheat the oven to 350°F. Lightly grease the bottom and sides of an 8-inch cake pan. In the bowl of a stand mixer fitted with the paddle attachment, sift together the flour, cocoa powder, baking soda, baking powder, and salt on low speed until well combined. In a medium mixing bowl, combine the brown rice syrup, water, oil, vanilla extract, and vinegar. Pour the wet ingredients into the bowl of the stand mixer. Mix well on low speed for 2 to 3 minutes, until fully combined and smooth. Be sure to scrape the sides of the bowl to make sure all the dry ingredients are thoroughly mixed. Pour the cake batter into the prepared cake pan. Bake for 30 minutes, until a cake tester inserted into the center comes out clean. Remove from the oven. Let the cake cool in the pan on a wire rack for 30 minutes. Carefully invert the pan onto a cake plate to remove the cake. (You may need to slide a knife along the edge of the pan before flipping if you're afraid the cake might stick.) Once the cake is completely cool, frost it with the Cocoa Mousse. A warm cake will melt frosting, and if you don't wait, your cake will be glazed rather than frosted. Top with the fresh berries, mint sprigs, or orange zest, if using. Serve immediately or store in an airtight container in the refrigerator for 5 to 7 days. Chicago Diner Cheesecake This is our original dairy-free cheesecake recipe that we've worked years to perfect. We've included two crust options for you and you can dress this up or style it any number of ways. Try it topped with caramel or ganache drizzle, chopped nuts, or fresh fruit. Yield: 1 (6-inch) cheesecake
Ingredients:
For the Granola Crust:
Cooking spray, for greasing
1 ¼ cups quick-cooking oats
6 ½ teaspoons pure maple syrup, divided
1 ½ tablespoons brown rice syrup
¼ cup melted vegan margarine
Or for the Chocolate Cookie Crust:
2/3 cup vegan chocolate cookie crumbs
2 tablespoons organic granulated cane sugar
2 teaspoons sifted cocoa powder
1 tablespoon melted vegan margarine
1 teaspoon soy milk
For the Filling:
1 pound vegan cream cheese (Tofutti)
1 (12-ounce) package silken tofu, drained for about 30 minutes
¾ cup vegetable oil
¾ cup organic granulated cane sugar
2 tablespoons cornstarch
1 tablespoon + 1 teaspoon pure vanilla extract
2 ½ teaspoons fresh lemon juice
¼ – ½ teaspoon sea salt (depending on the saltiness of your brand of cream cheese)
¼ teaspoon ground cardamom
Fresh berries or Chocolate Ganache
Directions:
To make the Granola Crust: Preheat the oven to 350°F. Lightly grease a 9 × 9-inch baking dish and a 6-inch springform pan with the cooking spray. Make the granola by stirring together the oats, 2 teaspoons of the maple syrup, and the brown rice syrup. Transfer the mixture to the prepared baking dish. Bake for 10 to 12 minutes, until golden brown. Remove from the oven and allow to cool completely. In the bowl of a food processor fitted with the metal "S" blade, pulse the granola until it becomes very fine and no large chunks remain. Add the melted margarine and remaining maple syrup to the bowl of the food processor and process until just combined. Using clean hands, press the crust mixture into the prepared springform pan. Spread the crust mixture evenly and very firmly across the bottom of the pan. Bake for 12 minutes and then set aside until the filling is ready. To Make the Chocolate Cookie Crust: Lightly spray a 6-inch springform pan with the cooking spray. In a medium mixing bowl, stir together the cookie crumbs, sugar, and cocoa powder. Add the melted margarine and soy milk to the mixing bowl and stir until fully combined. Using clean hands, press the crust mixture into the prepared springform pan. Spread the crust mixture evenly and very firmly across the bottom of the pan. Bake for 12 minutes and then set aside until the filling is ready. To Make the Filling: Preheat the oven to 300°F. In the bowl of a food processor fitted with the metal "S" blade or a blender, combine all of the ingredients except the fresh berries or chocolate ganache and process until smooth. Pour the filling over the prepared crust. Bake for 1 hour 20 minutes. Raise the temperature to 350°F and bake an additional 5 to 10 minutes, until the top becomes lightly golden. Remove from the oven. Let the cheesecake cool at room temperature until it is cool to the touch and has partially set up. Refrigerate overnight so it can set up completely. Serve topped with fresh berries or chocolate ganache. Baker's Note:
If you like, you can make either crust and partially bake it for later use in a pie. To do so, bake the crust only at 350°F for 10 to 12 minutes. Variations:
To make a chocolate chip cheesecake, fold ¼ cup dairy-free semisweet chocolate chips into the filling after it has been processed. To make a fruit coulis cheesecake, combine ½ cup of any chopped fresh fruit, a splash of agave nectar or maple syrup, ¼ teaspoon lemon extract, 1/8 teaspoon pure vanilla extract, and a bit of citrus zest in a saucepan over medium heat and reduce the mixture for 10 minutes, until a thick syrup forms. (The fruit coulis will be ready when it thoroughly coats the back of a spoon dipped into the pan.) Allow the coulis to cool completely and swirl it into the cheesecake filling after you transfer it into the prepared crust. |
