Vegan Earl Grey Truffles

1 can Coconut Milk

14 oz Dark Chocolate, high quality (70% or so)

10 tea bags or more, Earl Grey Tea (~ 30 grams of tea)

8 oz additional Dark Chocolate

1 tsp Orange Oil

Lollipop Sticks

Paper Candy Cups

Directions

Break or chop 14 oz of the chocolate into small pieces and place in a large bowl.

Bring the coconut milk to a light boil and place 10 tea bags into the pot. If there are strings, cut them off or keep them outside the pot. Steep the tea in the boiling milk for 2-3 minutes and use a potato masher to gently squeeze the tea from the bags into the milk. After the tea bags are squeezed of all flavor you can get out of them, gently squeeze the tea bags again up and against the side of the pot to remove what coconut milk you can salvage and discard the tea bags.

Bring the coconut milk to a faster boil. This won’t take but a few seconds… Pour the boiling coconut milk over the chocolate in the large bowl and keep stirring until all of thechocolate has melted and the batter is smooth.

This will be the base for your Earl Grey Truffle. Thicken the creamy ganache by whisking it, or putting it into the refrigerator for 10-20 minutes or just until it is thick enough to form truffle balls using two spoons or your hands, or other spherical device. Shape into smooth round balls and put them on a baking sheet lined with wax or parchment paper and place your lollipop sticks into the centers.

The basic ganache will be sticky and wet but dries quickly! Don’t let it cool too long if putting it in the refrigerator! I panicked because these dried faster than I could shape them nicely, then I realized if you put them back in your hand and roll, the heat from your hand melts them again just enough to re-shape them perfectly!

Last Step

In a double boiler, melt the remaining 8 oz of chocolate and add the orange oil extract. Dip and roll your truffle into this melted mixture and place to dry on parchment or wax paper. When your truffles are dry, you can place them in colorful candy cups for a cute presentation.

*Note: These truffles have just a hint of Earl Grey. If you want them stronger, use more tea bags and more coconut milk, maybe 4-5  oz or more. The tea bags soak up and remove a lot of the coconut milk and you want to be sure you end up with 1 Cup for melting your chocolate.

Variations

You could skip this last step and roll your Earl Grey truffle into powdered sugar or a good cocoa powder (which will add a bitter flavor) when its still warm from rolling in your hands and then place them in the candy cups.  If you go this route try adding the orange oil to the main truffle recipe if you still want the hint of orange with your Earl Grey

Dip into the melted chocolate and then into crushed nuts

Tofu & Vegetable Stir-Fry

TOFU & MARINADE

• 1 14-ounce package extra-firm water-packed tofu, drained
• 2 cloves garlic, minced
• 1/2 tablespoon grated or minced fresh ginger
• 1 teaspoon reduced-sodium soy sauce
• 1 teaspoon mirin or dry sherry
• 1 teaspoon chile-garlic sauce
• 1/2 teaspoon toasted sesame oil

SAUCE

• 1/2 cup water or vegetable broth
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons mirin or sherry
• 2 teaspoons chile-garlic sauce (I used Thai Chili sauce)
• 2 teaspoons cornstarch
• 1 teaspoon toasted sesame oil

VEGETABLES

• 2 tablespoons sesame seeds
• 1 tablespoon peanut oil, divided
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 1/2 pounds bok choy, trimmed and very coarsely chopped
• 1 red bell pepper, cut into 1-inch pieces
• 1 bunch scallions, trimmed and cut into 1-inch pieces
• 1 1/2 cups snow peas, trimmed

PREPARATION

1. To prepare tofu & marinade: Fold a clean kitchen towel and place it on a cutting board or large plate. Set tofu on the towel. Put another folded clean towel over the tofu and place a flat, heavy weight (such as a skillet) on top; drain for 30 minutes.
2. Combine garlic, ginger, soy sauce, mirin (or sherry), chile-garlic sauce and sesame oil in a bowl. Cut the drained tofu into 1-inch cubes. Add to the marinade and toss to coat. Cover and let marinate in the refrigerator for 30 minutes.
3. To prepare sauce: Whisk water (or broth), soy sauce, mirin (or sherry), chile-garlic sauce, cornstarch and sesame oil in a small bowl. Set aside.
4. To stir-fry tofu & vegetables: Toss the tofu with sesame seeds in a large bowl. Heat 1 teaspoons peanut oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning often, until golden and crusty, 8 to 10 minutes. Cover and keep warm.
5. Heat the remaining 1 teaspoons peanut oil in a wok or large nonstick skillet over medium-high heat. Add garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Add bok choy, bell pepper, scallions and snow peas; cook, stirring, until the vegetables are crisp-tender, 5 to 7 minutes.
6. Make a well in the vegetables; whisk the reserved sauce and add to the center of the pan. Bring the sauce to a boil, stirring, until thickened. Toss the vegetables with the sauce. Transfer to a large shallow serving bowl and top with the tofu.

Excellent Vegetarian Lasagna

12 tbsp. unsalted butter
12 sun-dried tomatoes
1 shallot, chopped
1 carrot, chopped
1⁄2 cup flour
5 cups milk
1 tsp. ground nutmeg
Salt and pepper
3 tbsp. olive oil
2 lbs. shiitake mushrooms, 
   stemmed, quartered
1⁄2 lb. spinach, chopped
6 cloves garlic, chopped
3 tbsp. chopped flat-leaf parsley
2 tbsp. chopped oregano
1 tbsp. chopped thyme
1 tbsp. chopped rosemary
1 tbsp. tomato paste
5 cups whole canned tomatoes, crushed
1 lb. lasagna noodles
2 1⁄2 cups grated grana padano 
2 1⁄2 cups grated fontina

1. Grease a 9"x 13" baking pan with 1 tbsp. butter. Cover dried tomatoes with 1 cup boiling water; soak for 20 minutes. Drain. Chop; set aside.

2. Make béchamel: Heat 8 tbsp. butter in a 4-qt. saucepan over medium heat. Add shallots and carrots; cook 5 minutes. Add flour; cook 2 minutes. Whisk in milk; boil. Reduce to medium-low; simmer, whisking, until thick, 20–25 minutes. Add nutmeg; season with salt and pepper.

3. Meanwhile, heat olive oil and remaining butter in a 6-qt. pot over medium-high heat. Add mushrooms; cook 10 minutes. Add dried tomatoes, spinach, garlic, parsley, oregano, thyme, rosemary, and tomato paste; cook 3 minutes. Add canned tomatoes. Cook for 8-10 minutes, stirring occasionally. Set sauce aside.

4. Heat oven to 375˚. Spread 2 cups tomato sauce in baking dish. Cover with a layer of noodles. Spread 1 cup béchamel over top; sprinkle with 1⁄2 cup of each cheese and 2 cups tomato sauce. Repeat layering 2 more times. Top with remaining noodles, tomato sauce, béchamel, and cheeses. Bake covered with foil on a baking sheet for 1 hour. Remove foil; raise oven to 500˚. Bake until golden, 15 minutes.

SERVES 6 – 8

Brownies

8 tbsp. unsalted butter, 
   plus more for greasing
4 oz. bittersweet chocolate, 
   cut into 1⁄4" pieces
2 eggs
1/2 cup sugar
1/2 cup firmly packed dark brown 
   sugar
1/2 tsp. vanilla extract
1⁄4 tsp. fine salt
1/2 cup flour

1. Heat oven to 350°. Grease a 9" x 9" baking pan with butter and line with parchment paper; grease paper. Set pan aside.

2. Pour enough water into a 4-quart saucepan that it reaches a depth of 1". Bring to a boil; reduce heat to low. Combine butter and chocolate in a medium bowl; set bowl over saucepan. Cook, stirring, until melted and smooth, about 5 minutes. Remove from heat; set aside.

3. Whisk together eggs in a large bowl. Add sugar, brown sugar, vanilla, and salt; whisk to combine. Stir in chocolate mixture; fold in flour. Pour batter into prepared pan; spread evenly. Bake until a toothpick inserted into center comes out clean, 30–35 minutes. Let cool on a rack. Cut and serve.

MAKES 12 BROWNIES

Quinoa Tabbouleh

1 3/4 cups water                                                 1/4 cup fresh lemon juice

1 cook uncooked quinoa                                    2 T.chopped green onions

1/2 cup coarsely chopped seeded tomato          1 T extra-virgin olive oil

1/2 cup chopped fresh mint or parsley              2 teaspoons minced fresh onion

1/4 cups raisins                                                  1/2 teaspoon salt

1/4 cup chopped cucumber                                1/4 teaspoon black pepper 

Preparation:

Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Stir in tomato and remaining ingredients. Cover; let stand 1 hour. Serve chilled or at room temperature.

Personal comments:

This is the first time I used quinoa, which I found at a gourmet grocery right near my house here in Gurgaon. We grow mint in our backyard, so I had plenty of that to add, though I didn't have green onions. I also added MORE black pepper because we love it and LESS salt. 

Lemon Raspberry White Chocolate Cake Balls

This will make 20-30 balls depending on how big you make them. I got about 24 golf ball-sized balls out of my cake.

Directions:

• 1 8-inch lemon cake or equivalent 
• 8 oz. cream cheese
• 1/4 cup powdered sugar
• zest of 2 lemons
• a couple handfuls of raspberries
• 12 oz. to 1 lb. good quality white chocolate (I used El Rey 34% pistoles from Whole Foods)

Ingredients for Cake:

• 1 1/2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cardamom
• 1 cups plain yogurt
• 1 cups sugar
• 3 eggs
• zest of 2.5 lemons
• 1/2 tsp vanilla
• 1/2 of 3/4 cup vegetable oil

• Make the cake:

Preheat oven to 350.
Sift together flour, baking powder, salt, and cardamom (actually important in this case to sift or you will get lumps.)
In a separate bowl, combine yogurt, 1 cups sugar, eggs, lemon zest, vanilla extract, and vegetable oil.
Add wet ingredients to dry and mix with a wooden spoon or whisk just until blended.
• Pour into 9x9 pan that's been sprayed with non-stick spray. Bake about 40 minutes, until golden on top and a toothpick comes out clean.


Cool 10 minutes and flip over onto a baking rack to cool.

Method:

• In a mixer, combine cream cheese, sugar, and lemon zest until blended and frosting-like.
• Crumble cake into a bowl and mix with frosting. You will need to use your fingers to get them well-combined because it’s really almost impossible to get this mixed with a spoon.
• Add a couple handfuls of raspberries and smoosh them in with your hand, but don’t mix them all the way in because it looks cooler if it’s marbled.
• Roll into balls and put on a tray or cookie sheet. Put the tray into the freezer for about an hour.
• Now you have to temper the white chocolate. Put white chocolate pieces into top of a double boiler*. (if you are using chunk chocolate, chop it into smaller pieces first.)
• Heat water in bottom part of double boiler by itself, without the top part on it. When the water boils, turn it off. Then with the heat off, place the chocolate on top of the hot water.
• Stir chocolate with a spatula, scraping the sides, to melt it. Keep it over the water until the chocolate is about halfway melted. Then take the chocolate out of the water and put it on the counter (on top of a towel to stabilize it.)
• Keep stirring and the pieces will keep melting. Keep stirring and the pieces will keep melting. Keep stirring… you get the idea. It will take awhile and you will think it won’t all melt but it will.
• The chocolate is ready for dipping when it’s melted but around 90 degrees. How do you check this? One part of your body that’s sensitive to temperature is the piece of skin just below the middle of your lower lip. So if you dip your finger into the chocolate and press it to the part under your lower lip, it should feel cold. If the chocolate is melty but feels cold when you do that, you are ready to dip. If it feels warm, keep stirring and testing.
• Once it’s to this point you have maybe 5 minutes to dip. For me this meant the chocolate in the bowl started getting hard after I had dipped about half of the balls, so I had to melt it in the water again and then remix and recool it for the second half of the balls. As I said, this is the only tricky part of the recipe.
• Put a ball into the chocolate and use a fork to prod it around then to lift it out. Shake off excess chocolate and put on a drying rack over a piece of parchment or another pan to harden. If you are garnishing do it before the chocolate sets.
• If you’ve tempered correctly, you can keep these out at room temperature for a good long while and they won’t fade, sweat, or melt. Don’t put them in the fridge or they’ll get watery condensation on them. 

Pecan Cinnamon Shortbread

Yield: 24 cookies

Ingredients:

1/2 cup roasted pecans, or walnuts

1 cup unsalted butter, softened 1/2 cup granulated sugar 2 teaspoons cinnamon  (original recipe called for 2 teaspoons lemon juice or finely grated lemon zest) 1 teaspoon vanilla extract 2 cups all-purpose flour

Instructions: Preheat oven to 325°F (160°C). Place pecans (or walnuts, if using) in food processor; process until finely ground. Add butter, sugar, cinnamon and vanilla; process until well blended. Add flour; process using on/off pulsing action until dough is well blended and begins to form a ball. Shape pieces of dough into 1-1/2-inch balls; roll in additional sugar. Place about 2 inches apart on ungreased baking sheets; flatten. Bake cookies 17-19 minutes*, or just until set and edges are lightly browned. Remove cookies from baking sheets to wire rack to cool. *Note: Cookies should be a very pale light golden color, so be careful not to overbake.

sauteed arugula and mushrooms

4 servings

Ingredients
1 tablespoon olive oil
10 ounces mushrooms, quartered
1 red onion, diced
4 garlic cloves, minced
1/3 cup vermouth or 1/3 cup white wine
1/4 teaspoon salt
1 pinch chili pepper flakes
1/2 teaspoon dried herbs (rosemary, thyme, oregano or parsley)
8 cups arugula, ripped into bite size pieces washed and spun dry
nutmeg

Directions:

1
In a large pan heat oil over medium high heat. Add mushrooms, onions, and garlic stirring all the while cooking about 4 minutes the pan will be dry till the mushrooms release some liquid.
2
Deglaze the pan with vermouth.
3
Add salt, pepper flakes, herbs, nutmeg and arugula. Cook till wilted about 2-3 minutes.

Pecan Cinnamon Shortbread

These are SO GOOD!  I did not achieve a texture anything like Polvorones but whatever I did achieve tastes very good! It came out more like a regular shortbread, not flaky and light.

INGREDIENTS

¾ cup pecans
¾ cup sugar
1 ½ cups flour
1 tsp. ground cinnamon
½ tsp. sea salt
6 tbsp. unsalted butter, softened (I used to use a full stick)
1 ½ tsp. vanilla extract, preferably Mexican
1 cup confectioners' sugar

INSTRUCTIONS

1. Combine pecans and ¼ cup sugar in food processor, and process until very finely ground, about 30 seconds. Add remaining sugar along with flour, cinnamon, and salt, and pulse until evenly incorporated. Add butter and vanilla, and process until dough just comes together and forms a ball. Transfer ball to lightly floured work surface, and form into a disk; wrap in plastic wrap, and refrigerate for 1 hour. Meanwhile, place confectioners' sugar in a large bowl; set aside.

2. Heat oven to 350°. Transfer dough to work surface, and using a rolling pin, roll dough until ½" thick. Using a 1 ¼" round cutter, cut out cookies and transfer to parchment paper—lined baking sheets, spacing them 2" apart. Reroll dough scraps and cut out more cookies; transfer to the baking sheet. Chill cookies for 30 minutes. Bake, rotating baking sheets front to back and top to bottom halfway through baking, until lightly browned and set, about 14 minutes. Let cool for 10 minutes, and then place in bowl of confectioners' sugar; toss to coat evenly in sugar and serve.

Alternative 2nd step:

I pressed the refridgerated dough into a greased 9-inch round cake pan.  I used a fork to prick around the edges and in the center.  Then I proceeded with the original steps starting with "chill cookies for 30 minutes...". 

Quinoa, basic instructions

How To Cook Quinoa

What You Need

Ingredients

1 cup quinoa (any variety — white or golden, red, or black) 
Olive oil (optional) 
2 cups liquid, such as broth or water
1/4 teaspoon salt (optional)

Tools

Fine mesh strainer
2-quart saucepan with lid
Spoon

Instructions

1. Measure quinoa and liquid. Measure out 1 cup quinoa and 2 cups liquid.

2. Rinse the quinoa. Place the quinoa in a fine-mesh strainer, and rinse thoroughly with cool water. Rub and swish the quinoa with your hand while rinsing, and rinse for at least 2 minutes under the running water. Drain.

Why rinse quinoa? Rinsing removes quinoa's natural coating, called saponin, which can make it taste bitter or soapy. Although boxed quinoa is often pre-rinsed, it doesn't hurt to give the seeds an additional rinse at home. Some cookbooks suggest soaking the quinoa but, in our experience, this is unnecessary.

3. Dry and toast quinoa in saucepan. Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.

4. Add liquid and bring to a boil. Stir in the liquid and the salt (if using) and bring to a rolling boil.

5. Lower heat and cook covered for 15 minutes. Turn heat down to the lowest setting. Cover and cook for 15 minutes.

6. Let stand covered for 5 minutes. After 15 minutes, turn off the heat and remove the pot from the burner. Let stand for 5 minutes, covered.

7. Fluff and eat! After 5 minutes, remove the lid, fluff the quinoa gently with a fork, and serve. (You should see tiny spirals (the germ) separating from and curling around the quinoa seeds.)

Additional Notes: 
• One cup of dried quinoa yields about 3 cups cooked. 
• Some people like to add olive oil, butter, salt, or pepper. Cooked quinoa can also be used as the basis for pilafs, salads, breakfast porridges, and more.

Vegan Sweet potato and Kale Soup

Instructions

Serves: 6

I enjoyed this soup very much.  Because I didn't have a grain, I added the kale during step 5 after the soup had simmered for about 20 minutes. Then, I added a pinch of cayenne.  I have an immersion blender so I semi-pureed the soup.  We used nori chips as topping. 

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• 2 small to medium sweet potatoes, peeled and diced (or butternut squash)
• Salt, to taste
• 2 tablespoons red Thai curry paste (I used roasted Red Curry Paste)
• 1 cup uncooked farro, rinsed (or 2 cups cooked whole grains, like wheat berries, spelt berries or kamut)*
• 6 to 7 cups vegetable broth (or water flavored with vegetarian bouillon cubes)
• 2 cups cooked chickpeas (or one can of cooked chickpeas, rinsed and drained)*
• 1/2 roasted red pepper, finely chopped (I used jarred)*
• 1/2 small bunch of crinkly purple kale or green kale, finely chopped
• 1/2 teaspoon cayenne pepper (optional, if you like it extra spicy like me)

*I omitted these the first time I made this. 

1. In a large soup pot, heat the oil over medium-high heat.
2. Stir in the onions and sweet potato and a big pinch of salt. Sauté for five minutes, stirring occasionally, until the onions start to soften.
3. Add the curry paste and stir until the onions and sweet potatoes are coated and the curry is fragrant (about a minute).
4. Add the farro, if that’s your grain of choice, and six cups of veggie broth or water and bouillon cubes.
5. Bring to a boil, then set the timer for thirty minutes, cover the pot and reduce the heat to a simmer.
6. After thirty minutes, uncover the pot and add the chickpeas and red pepper. Taste and season with more salt as needed (if it tastes flat, add more). If you chose to use cooked whole grains, add them now. Cover and simmer for another twenty minutes.
7. Uncover, stir in the kale, add cayenne pepper if desired, and serve.

I enjoyed this soup very much.  Because I didn't have a grain, I added the kale during step 5 after the soup had simmered for about 20 minutes. 

Note: Farro requires less cooking time than wheat berries, spelt berries or kamut, so it can be cooked along with the soup. The soup is great with those other whole grains, but you’ll want to start cooking those in a separate pot well before the farro; just add the whole grains along with the chickpeas so no ingredients are overcooked or lose their texture.
Note: 

Earl Grey Hot Chocolate

This is a drink that we will feature in the fall. We ended up grating dark chocolate and using freshly squeezed orange juice but here's the original recipe.

Serves 2

If you can’t find pure orange oil, add about 1 teaspoon freshly grated orange zest to the tea and steep as usual.  strain before serving.

6 tablespoons Dutch-process cocoa
¼ cup agave nectar
2 tablespoons loose-leaf premium Earl Grey tea
2 cups boiling water
1-2 drops pure orange oil (optional)

1. Place cocoa and agave in a heatproof pitcher.  Place tea in a second pitcher or bowl and pour 2 cups boiling water over it.  steep for about 3 minutes.  strain over cocoa and agave nectar and add orange oil, if using.  Whisk until slightly frothy.  Pour into two cups and enjoy