This page of my blog is dedicated to vegetarian recipes that I either create myself or edit and use from other resources (cookbooks, word-of-mouth, etc).
Happy eating!
Ozone Mama
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Vegetarian Cobb Salad
After I spent an hour working on my serves at tennis practice (while dodging rain drops), I was jonesin’ for something to eat. During the half-hour ride home, I decided on stopping at Buffa Louie’s for a Cobb salad (a treat that I loved before I became vegetarian).
I ordered the cobb salad without chicken or bacon (for those meat-lovers out there, the restaurant is famous for chicken) accompanied with honey mustard dressing. It is so fabulous I decided that I would start creating my own version of this classic at home.
Vegetarian Cobb Salad:
3 chopped Romaine hearts
1 small/medium diced red onion
2 medium vine-ripened diced tomatoes
1 avocado (sliced)
1 boiled egg (chopped)*
2-4 oz. crumbled bleu cheese*
Salt/Pepper to taste
*Vegan option: omit egg and add crumbled soy cheese
The prep time is about 15 minutes and the salad is great by itself (served with crackers or bread). A great lunch option for those “on the go” is to scoop some salad on your favorite deli wrap (I love multi-grain or spinach), or on two slices of bread for a sandwich!
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Vegan triple chocolate brownies
I made these brownies for my girls’ night with my sister Ashlee. They turned out so fluffy, chocolatey and delicious. They are rich, so they will satisfy even the strongest chocolate beast. I adapted this recipe from “The Post Punk Kitchen” (http://www.theppk.com).
Equipment:
- 9×13 baking pan (I used a 9×9 and they turned out just fine, the brownie count was low, so if you want quantity go with the 9×13)
- small to medium saucepan
- knife
- blender/food processor/hand mixer/kitchen aid mixer (or you can use your arm, but it would take a loooong time)
- large mixing bowl
- wire whisk
- spatula
- sifter
Materials:
- 1/3 c whole wheat flour (just for a nutritional boost)
- 2/3 c cold water
- 12 oz firm silken tofu (the vacuum packed kind, like Mori-Nu)
- 1-1/2 c semi-sweet chocolate chips (I recommend the mini chips for faster melting)
- 1-3/4 c organic cane sugar
- 3/4 tsp. sea salt
- 2 tsp. vanilla
- 1 tsp. almond extract (this is the secret!)
- 1/2 c safflower oil (canola oil is fine too)
- 3/4 c good quality unsweetened cocoa powder (if you have sweetened, cut back on the sugar)
- 1-1/2 c all-purpose flour
- 3/4 tsp. baking powder
- 1 white chocolate baking square (or 1/4 c white chocolate chips)
Instructions
- Using a mixer puree the tofu, whole wheat flour, and water until smooth.
- Pour it into a sauce pan, and whisk constantly over low heat until it thickens (it should not boil, if it starts to turn the heat down). This takes about 10 minutes.
- Remove from heat and stir in 1c. of mini chocolate chips, sea salt, vanilla, almond extract, and sugar. Stir occasionally until the chocolate is melted. Set the mixture aside to cool completely.
- Preheat your oven to 350.
- When mixture is cool enough mix in the oil. (It can take about 20-30 minutes to cool, give it a stir once in a while and stick it in the fridge to make it cool faster).
- Sift the 1 1/2 cups of flour, the cocoa and the baking powder together.
- Fold in the tofu mixture until well combined and smooth.
- Spread evenly in a greased baking pan, the batter is on the thick side, but don’t be alarmed that means you made them correctly!
- Melt the white chocolate with 1 tsp. of oil in the microwave for 30 second intervals until smooth.
- Drizzle this on top of the brownie mixture and add the remaining mini chips for decoration
- Bake for 35-40 minutes, or until a knife comes out clean.
- Let cool for 20 minutes, cut and enjoy!
-OM
