hola! today was full of cooking, as I was on the lunch and dinner shifts. We only have 3 students right now, so it's cooking for a small group too. Today was rough but started looking up towards evening time. on the menu:
brown rice risotto, vegan and gluten free with short grain brown rice.
all kinds of toppings to go on: ham, roasted beets, feta, sharp cheddar, green onions, sauteed kale
roasted Brussels sprouts
and dessert- i made my new favorite easy dessert:
flourless chocolate tart from Colleen Patrick-Goudreau's book the Vegan Table
happily off work and in a sugar coma I will now sand my bench and add the third coat of stain, and work on my resume which I have been putting off...
flourless chocolate tart
1 cup raw pecans (or cashews)
1 cup raw walnuts
3/4 cup sugar
4 T earth balance, melted (or coconut oil)
16 ounces semisweet chocolate chips or dark chocolate bar
2 cups nondairy milk (I use rice or soy from vermont soy company)
2 tablespoons cornstarch
1/4 cup water
cinnamon, cayenne pepper to taste
preheat oven to 375 degrees. pulverize the nuts, and sugar in a food processor. Add butter/oil and process until a thick batter forms. Press in to a 9 or 10 inch tart pan. (I use a spring form pan and it works too.) Bake the crust for 10 min. till golden brown.
meanwhile melt chocolate in a double boiler or microwave. In a saucepan heat milk over med. heat till scalding hot but not boiling. Add melted chocolate to the milk- whisk in corn starch and stir well. Lower heat and simmer for 10 min, stirring occasionally.
the chocolate mixture will slowly thicken. Pour mixture into the baked tart shell and chill for at least 2 hours or overnight.
It's also fun to cut a stencil out of wax paper and sprinkle powder sugar over the tart.
serves 6 to 8 people and is so tasty.
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