A hint of chili powder gives this fluffy dark chocolate pudding peppery undertones, while cinnamon adds sweet, earthy notes, making it the ideal finish to any spicy meal. Chocolate lovers rejoice!
Heat the nondairy milk in a small saucepan over medium-low heat until steaming hot but not boiling.
Put the chocolate in a blender, then add the maple syrup, cinnamon, chili powder, and vanilla extract. Pour in the non- dairy milk and process until smooth and frothy, stopping twice to scrape down the sides of the blender jar.
Spoon the mixture into four dessert cups or wine glasses and refrigerate until set, at least 3 hours. Serve chilled.
Jazzy Black Bean Chili
Low Fat Version of RECIPE from EPISODE #104
Makes 3 to 4 servings
3 to 6 tablespoons low sodium vegetable broth, plus more as needed
1 large sweet onion, chopped
2 stalks celery, with leaves, chopped
2 teaspoons chili powder
2 teaspoons dried cilantro
1 teaspoon reduced-sodium tamari
1⁄8 teaspoon cayenne
2 cloves garlic, chopped
2 cans (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn, drained
1 can (15 ounces) crushed tomatoes
2 small zucchini, diced
Put 3 tablespoons of the vegetable broth and the onion into a large soup pot. Place over medium heat and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the celery, more vegetable broth and cook, stirring occasionally, until the celery is tender, about 5 minutes. Stir in 1 teaspoon of the chili powder, 1 teaspoon of the cilantro, tamari and cayenne. Add more vegetable broth, 1 tablespoon at a time, as needed, if mixture becomes dry. Cook, stirring often, until the onion is golden, about 10 minutes. Add the garlic, beans, corn, tomatoes, zucchini, and remaining teaspoon of chili powder. Taste and add the remaining teaspoon of cilantro if desired.
Decrease the heat to medium-low, cover, and simmer, stirring occasionally, for 45 to 60 minutes. Serve piping hot, topped with vegan sour cream and a sprinkling of cilantro if desired.
THE COMPANION COOKBOOK: JAZZY VEGETARIAN, Lively Vegan Cuisine That’s Easy and Delicious © LAURA THEODORE 2011/ Published by: Book Publishing Company
Makes 6 to 8 servings
This rustic, semisweet cornbread is an ideal way to use leftover cooked corn on the cob. A mashed, ripe banana stands in for eggs, while nondairy milk provides the liquid. Serve it alongside chili, soup, or salad, or try it on its own as an afternoon snack.
11⁄4 cups cornmeal
1 cup whole wheat flour
1 tablespoon baking powder
1⁄4 teaspoon sea salt
1⁄3 cup brown sugar
Kernels from 1 large ear of corn, cooked, or 3⁄4 cup canned corn kernels, drained
1 cup plain nondairy milk
1 ripe banana, mashed until smooth
1⁄4 cup extra-virgin olive oil
Preheat the oven to 400 degrees F. Oil an 8-inch square baking pan.
Put the cornmeal, flour, baking powder, and salt in a large bowl and stir with a dry whisk to combine. Add the brown sugar and stir with the whisk to combine. Add the corn and stir until coated with the flour. Stir in the nondairy milk, banana, and oil and mix just until incorporated. The mixture will be quite thick.
Pour the mixture into the prepared pan and smooth the top. Bake for 30 to 40 minutes, until slightly golden and a toothpick inserted in the center comes out clean.
Put the pan on a wire rack. Let cool for about 15 minutes before cutting into squares. Serve warm or at room temperature.
Five-Ingredient Guacamole Dip
Makes 4 servings
2 large ripe avocados
1 heaping tablespoon vegan mayonnaise
2 cloves garlic, minced
1⁄4 teaspoon chili powder
1⁄8 teaspoon sea salt
Put all the ingredients in a medium bowl and mash with a potato masher or large fork until smooth and creamy. Transfer to a serving dish and serve immediately.