Volume 8, Issue 095 - May 13, 2005

Hello Recipe Club,

I would like to thank Mark Reinfeld and Bo Rinaldi from the Blossoming Lotus restaurant in Kauai for sharing this week's recipes from their new cookbook, VEGAN WORLD FUSION CUISINE. They have proven beyond a shadow of a doubt that vegan cuisine is as tasty as any other. Their theme for today is "At Home Entertaining", we hope you enjoy it.

Next week our returning host will be Chef Russell Cronkhite. He has a new cookbook out and we will feature some of his great recipes. Have a wonderful weekend.

The fine folks from TempGun.com are giving away 4 of their non contact infrared thermometers. Winners names will be drawn on May 30th. Click Here to Win Yours!

Bhakti's Broccoli Bisque

25 minutes prep / 20 minutes cooking
Makes 3 to 4 servings

Ingredients:

5 cups filtered water or vegetable stock
3 1/2 cups broccoli flowerettes
1 medium onion, chopped
1 cup cashews, roasted
1/2 cup celery, sliced thin
1 tablespoon garlic, minced
2 teaspoons sea salt, or to taste
1 teaspoon dill, fresh minced (1/2 teaspoon dry)
pinch crushed red pepper flakes
black pepper, ground to taste
Nama Shoyu, to taste (optional)

Loving preparation:

Add filtered water or stock, broccoli, onion, celery and garlic to a 3 quart pot and cook over medium high heat until all veggies are just soft, approximately 20 minutes, stirring occasionally.

Remove from heat, allow to cool 10 to 15 minutes, place in a blender (we recommend a Vita-Mix), add cashews and very carefully blend until smooth. Blend in batches, being careful to fill blender only half full. Start with low speed initially, slowly increase speed until desired consistency is reached. Return to pot, add remaining ingredients and stir well.

Variations:

Hearty Broccoli Bisque:
Add 3/4 cup of corn or 3/4 cup coarsely chopped broccoli after blending for more of a textured soup. Allow broccoli to cook through before serving.

Kali's Cauliflower Bisque:
Substitute cauliflower for broccoli and add 1 tablespoon of nutritional yeast before blending.

Creamy Vegetable:
Replace broccoli with other veggies like zucchini or corn for a creamy vegetable soup.

Other ideas:
Experiment with different herbs.

Replace cashews with other toasted nuts or seeds or replace nuts with same measure of coconut milk, soy or rice milk.

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Que Bella Asparagus Risotto

20 minutes prep / 25 minutes cooking
Makes 3 to 4 servings

Ingredients:

2 tablespoons olive oil
1/4 cup shallots, diced
1 cup arborio rice
2 tablespoons lemon juice, fresh squeezed
3 1/2 cups filtered water or vegetable stock
4 to 6 large asparagus, steamed until just soft, sliced, 1 1/2 cups (see note)
3/4 cup coconut, soy or rice milk
2 tablespoons nutritional yeast
1 tablespoon tahini
1 tablespoon Mirin
1 1/2 teaspoons basil, minced
1 1/2 teaspoons Italian parsley, minced
1/2 teaspoon sea salt, or to taste
1/4 teaspoon black pepper, ground to taste
1/4 teaspoon saffron strands soaked in 2 tablespoons warm filtered water
pinch crushed red pepper flakes
Nama Shoyu, to taste (optional)

Loving preparation:

Place oil in a large sauté pan on medium high heat. Add shallots and cook for 3 minutes, stirring constantly. Add rice and cook for 2 minutes, stirring constantly. Reduce heat to medium, add lemon juice and stir well. Slowly add water or stock, stirring constantly, cook until all liquid is absorbed, approximately 20 minutes.

Add remaining ingredients including steamed and sliced asparagus, gently mix well and enjoy.

Variations:

For roasted squash risotto, replace asparagus with 1 cup of roasted squash (see note).

To Steam Vegetables:

Steaming involves using a steamer basket, either bamboo or stainless steel. Vegetables are placed in the basket, the basket is placed in a pot of water with a lid. The water boils and the vegetables are cooked by the steam that is generated by the boiling water. A small steamer basket fits well in a 3 quart pot and can provide countless quick and easy steamed veggie medleys.

If several vegetables are used, place the firmer vegetables that take longer to cook, like yams, carrots, cauliflower, etc. in the steamer first and steam for a few minutes. Add other vegetable like broccoli, green beans, red bell peppers, mushrooms, purple cabbage, zucchini or snow peas, keeping all veggies vibrant and just cooked until tender. Please do not overcook or run out of steam water. Check periodically until you discover the best timing that works for you.

To Roast Squash:

Preheat oven to 375 degrees. Rinse the butternut squash, slice lengthwise and remove the seeds. Place face down on a lightly-oiled baking sheet and bake until a knife can pass through it easily, approximately 30 to 35 minutes. Remove from oven and allow to cool. Scoop the inside of the squash into a large blender.

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Big Momma Freedom Chocolate Cake

15 minutes prep / 40 minutes cooking
Makes 9" x 13" cake

Ingredients:

Dry:

2 1/2 cups spelt flour
2 cups Sucanat
3/4 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt, or to taste
1/2 teaspoon cinnamon powder

Wet:

6 tablespoons safflower oil
2 1/4 cups filtered water
2 tablespoons apple cider vinegar, raw
1 teaspoon vanilla extract, alcohol free

Frosting:

2 cups chocolate chips
12.3 ounces Silken firm tofu or ripe avocado
2 tablespoons maple syrup
1 1/2 teaspoons vanilla extract, alcohol free

Loving preparation:

Cake:

Preheat oven to 350 degrees. Place dry ingredients in a large mixing bowl and mix well. Combine wet ingredients in a small bowl. Add wet to dry and mix well. Pour into a parchment paper lined 9" x 13" baking pan and bake until a toothpick comes out clean, approximately 35 to 40 minutes.

Frosting:

Place chocolate chips in a double boiler on medium heat until chips are melted, stirring frequently. Combine with remaining ingredients and blend or food process until smooth and creamy. Refrigerate until it thickens.

Cool cake before frosting. Garnish with toasted coconut flakes, strawberries, toasted pecans and/or chocolate chips.

Variations:

Replace chocolate chips and cocoa powder with carob chips and carob powder.