Best of MMM: Dying Breed Brownies

I may have gotten home yesterday, but I am in no fit state to write a blog post. Luckily, there are plenty of past posts on climate change to fill the space. This one from early last year touches on climate impacts on two of the most beloved commodity crops - coffee and cacao. Sound familiar? Well that's because less than a month ago there was more hype about the end of these as we know them. At least you can make tasty, caffeinated brownies to drown your sorrows...

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We ended last week covering the floods and droughts wrecking havoc on crop production across the world. To build on the trend of climate change-induced extreme weather events, I thought it would be nice to discuss the impacts of a changing climate on a few agricultural products - a commodity crop, a major cereal grain, and your backyard veggie.

While we recently explored coffee's impact on biodiversity and ecosystem function, tonight we'll flip the coin and

look at how these climate shifts will impact coffee. Arabica coffee grows best in sub-tropical and tropical regions of the world, with temperatures moderated between 15-25C and wet/dry seasons clearly defined. Robusta coffee is less sensitive to climatic variation. Flowering and seed production relies on rainfall, so one can imagine that as droughts become more frequent and severe in the rainiest regions of the world, coffee production will begin to suffer. Essentially, whether it's too much or too little, the negative impact holds.

Already we are seeing yield decreases and crop losses due to decreased rainfall in Costa Rice or the flooding Colombia. An article last week at TreeHugger considered the "peak" of high-end coffee (like Arabica), with temperatures and rainfall patterns moving away from favorable growing conditions. Laderch, et al. (2009) completed a study modeling areas that will still be suitable for coffee production in Nicaragua and Veracruz, MX, and how the varieties cultivated may have to shift. They also speculated on possibilities for adaptation in these seriously impacted regions.

Last week, the Seattle Times posted this video on the impact of climate change on Costa Rican coffee farmers, emphasizing the already dire need for adaptation measures and the looming challenges all crops will face. Last Wednesday was a hot day (no pun intended) for coffee, with the New York Times also running a piece on climate change and Colombian coffee. Rust, a fungus capitalizing on warming temperatures in the higher montane altitudes, is of particular concern and has decimated crops. Check out the videos and photo set from the article.

So what did I do in response? Drown my sorrows in a decadent treat using three major tropical commodities - sugar (Whole Foods fair trade cane sugar from Malawi), chocolate (Trader Joe's cocoa powder from Colombia), and coffee (Starbucks Komodo Dragon Blend from Indonesia).

A Dying Breed - Mocha Brownies (serves 9; GF/VG)

1/3 cup vegan white sugar/evaporated cane juice

1/4 cup turbinado sugar

1 tbs molasses

2 tbs ground espresso, brewed in 1/4 cup hot water

1 tbs Kahlua/coffee liqueur (or 1 tsp vanilla extract)

1/4 cup oil

2 tbs fruit puree (like apple butter) or coconut cream

1/4 cup cocoa powder

1/4 cup tapioca starch

1/4 cup millet flour

1/3 cup brown rice flour

1 tsp baking powder

1/2 tsp salt

1/3 cup chocolate chips melted

1/4 cup chocolate chips

1. Whisk together oil, molasses, sugar, apple butter (or whatever you are using) and Khalua. Pour in hot coffee and continue to whisk. It should dissolve all the granule-y sugar. Combine cocoa powder until uniform.

2. Mix in tapioca, millet, and rice flours, along with baking powder and salt. Once all incorporated, fold in melted chocolate and chips.

3. Pour into a greased 8x8 inch pan, baking at 350F for 30 minutes or so, until edges are set. Leave in a little longer if you don't want uber gooey, underdone, yumminess of brownies.

Enjoy your little piece of heaven before Global Weirding turns coffee (and cocoa) production on its head! Commodity crops, such as the cocoa, sugar, and coffee of the world, may only be a small piece of our agricultural puzzle, but they have broad implications for smallholder livelihoods in developing countries. While we will be exploring food stuffs that more directly impact hunger in the ensuing posts, keep in mind that these 'luxury' items (because that is what they should, and will, be) are essential income earners for many tropical dwellers and DO put food on the table.

What's Cooking? A High Holy Day

Happy new year, to all of my fellow Semites. Today was the first of two days of Rosh Hashanah, literally meaning the 'Head of the Year.' It is one of the high holy days on the Jewish calendar, preceding the day of atonement (Yom Kippur) by 10 days. This entire period is one of self reflection - looking back on the past year, assessing what one did right and wrong. One of the customs of the holiday, is to consume apples and honey, a symbol of a sweet new year. 

Unlike my usual allusions to Jewish holidays, this time it's not a harvest festival. In fact, the holiday falls around the autumnal equinox and barely precedes the fall harvest festival of Sukkot. Traditionally, the major harvests of wheat, barley, and grapes were essentially completed and the state of the winter larder readily observable. One commentator suggests that only at the end of the harvests did the people of Israel in ancient times know what the year ahead held for them. 

Here in the mid-Atlantic, the emphasis is not so much on these major grain harvests. And this time of year the apples, pears, and winter squashes are just starting to slowly dominate the market. The holiday falls at a time of year when it's hard not to observe changes, and notice what has gone and what is peaking over the horizons. Almost overnight the weather turned from a humid, sub-tropical summer to a crisp and clear autumn. The soft, juicy peaches disappeared only to be replaced by the crisp first apples of the season.

Changin' Seasons Crisp (single serving, gf)

1/2 medium apple, chopped

Splash of cinnamon

2 tbs oats (or multigrain oatmeal cereal)

1 tbs almond meal

1 tsp coconut oil

2 tsp agave nectar

Splash cinnamon

Dash salt

1. Combine topping ingredients until they stick together.

2. Toss apples with cinnamon in a small ramekin.

3. Top with oat mixture. Bake at 350F for 20 minutes until apples are tender and top is crispy. Enjoy warm!

Check out more end of season concoctions on Wellness Weekends. Stay tuned for a Chocolate with a Soul reprisal and a DC State Fair pie later this week!

What's Cooking? Not Blueberries...

So I meant to present a dish with blueberries. I really did. But, honestly, by the time I made it home from market on Sunday, there were none left. We had the first blues of the season at market this Sunday, and boy did they taste good! Our mild winter, warm weather in March and April, and rain this spring has resulted in an early blueberry season. In fact, farmer E. (with whom I work at the Sunday market) said this is the first time in all his years of farming that he has seen blueberries arrive as early as May. Goodness.

And while this unusual weather is of course a little worrisome, blueberries are definitely cause to celebrate! They are one of the few indigenous fruits, and have been used for millennium by Native Americans for sustenance, flavoring, and medicines. The cultivated domesticated blueberry industry only began in the early 1900's, but through breeding over the century has resulted in a deep blue, sweet, and firm berry found in most stores. In fact, the most important blueberry breeding program is in my backyard, with the USDA-ARS in Beltsville, MD. High in antioxidants, and oh-so-tasty, blueberries are definitely the highlight of early summer.

However, I didn't have any blueberries left. What I was planning to do was make a tasty lemon blueberry dessert, based on these old favorites I made. I guess it will have to wait until next week.

Lemony-Blue Summer Pie

Crust from I Am Rapture Pie (could also use the lemon filling)

Ice cream filling from Patriotic Trifle (but blueberries are optional)

Blueberries. Lots. Toss them into the ice cream once made. Top the whole pie. Pop a few into your mouth. Enjoy blueberry season, as spring and summer produce is ephemeral at best.

Check out some healthier treats on Slightly Indulgent Tuesdays and Wellness Weekends.

Fifty Second Friday: Using Last Year's Bounty

Welcome to the spring-time limbo land. During the winter you don't expect much from the farmers market - maybe some hardy greens, some root veggies, and a bag of cold-stored apples. In the summer there is often a plethora of choice from stone fruits and berries, to delicate greens and thermophilic peppers and eggplants. Come autumn, we understand that the major production season is winding down. But spring, oh that is a tricky season. You sit, breath held in anticipation of the best and brightest, as it creeps into season. At the same time, weather is still widely variability, start dates for first harvest unpredictable, and leftover pickings from summer and fall still sitting patiently in the freezer or jarred under one's bed. 

So that's where we are. A bag of frozen rhubarb, a jar of canned peaches, and one sad end-of-storage-season granny smith apple.

Several Season Crumble

1 medium apple, chopped

1 cup peaches, cubed

1 cup rhubarb, chopped

2 tbs tapioca starch

1/3 cup turbinado sugar (or can sub agave or stevia to taste)

1 tbs cinnamon

1/2 tsp all-spice

1/4 tsp nutmeg

1 cup rolled oats

1/4 cup rice or other gf flour

1/2 cup walnuts, chopped

1/4 cup walnut oil

3 tbs agave nectar (or turbinado)

1. Toss together fruit, sugar, tapioca, and spices. Put into a casserole dish. Combine all crumble ingredients and then pile on top of the fruit.

2. Bake at 350F for 35-45 minutes, until top crispy and starting to brown and fruit bubbling.

3. Serve warm with, hmm, some non-dairy vanilla ice cream?

Check out more health bites on Wellness Weekends and Slightly Indulgent Tuesdays!

What's Cooking? First Strawberries!

May 14th and I have just tasted my first strawberries of the season. Not the (often) chemical-laden fruits shipped in from California all year 'round. These are true, organic, DC metro-area strawberries. It is with great anticipation that I await my own farm stand bringing strawberries to market, as the weather warms and summer starts making cameo appearances.

So, I'm pulling out a favorite of mine to repost for this week. It is a twist on a classic thumbprint cookie. Moreover, it combines the most important ingredients of a strawberry spinach salad: spinach, almonds, and of course the berries!

Strawberry GREEN THUMB Print Cookies (Gluten-Free)

Yield 2 Dozen

3 tbs Oil
¼ cup Almond Butter
¼ cup Agave Nectar
1/3 cup Turbinado (or other unrefined) Sugar
3 tbs Almond Milk (unsweetened)
¾ cup Food-Processed Spinach (measure after chopped)
1 tsp Vanilla Extract

1 tbs Ground Flax Seed
¾ cup Coarsely Chopped Raw Almonds
1 cup Almond Flour
1/3 cup Rice Flour
2 tbs Tapioca Starch
½ tsp Sea Salt
¾ tsp Baking Powder
¾ tsp Baking Soda

1 cup Strawberry Preserves

 

1. Mix together wet ingredients. Add flax seed and let sit for a couple of minutes
2. Combine dry ingredients with wet ingredients. Mix until fully incorporated.
3. Use a tablespoon or mini ice-cream scoop to portion out 24 cookies evenly onto a silpat or parchment paper.
4. Bake at 350F for 8 minutes. Press center of each cookie down to make the “thumbprint.” Fill with strawberry preserves.
5. Bake for another 4 minutes until starting to brown. Remove from oven and cool until firm

Also, with excellent timing, Gena from Choosing Raw supplied a recipe for a nutritious smoothie that combines the power of strawberries and cocoa!

Find this and other wonderful treats on Wellness Weekends and Slightly Indulgent Tuesdays!

Fifty Second Friday: Healthy Vegan

As you know, I bake a lot. And, generally, the products taste pretty good. While my co-workers and friends will readily consume almost anything I make, there is still the commonly-held misconception that vegan desserts are inherently healthy. I am not sure how chocolate truffle pie, mocha chocolate chip cookies, or chocolate truffles could ever be mistaken for a health food, but when you say no butter or cream, that's what happens. Let me assure you, those peanut butter cookies still have plenty of fat and calories; that cupcake you scarfed down? Yeah, the frosting was made with margarine, or coconut oil, or perhaps even just straight-up melted chocolate! To get the same richness and decadence of some of the non-vegan desserts, I use some calorie-dense ingredients like coconut, nuts, and avocado. Not to mention, most everything still has sugar (and probably lots of chocolate).

We get it, Rachel, "vegan dessert" does not necessarily imply crunchy granola, flax-infused, superfood. Yet, alternative baking in general does get the critical thinking juices flowing, and often induces a little more creativity in some of the less healthy ingredients. Dessert can be good for you, too.

Banana Carob Pudding
1 banana (not too ripe)
1/4 cup carob powder
10 drops cocoa stevia or 1-2 tbs agave
2 tsp peanut butter

1. Food process until smooth. Yes. That's it. Enjoy!

Want to know more ways dessert (and other things) can be healthy? Try Wellness Weekends and Slightly Indulgent Tuesdays.

A Thoughtful Chocoholic

We have already firmly established my preoccupation, bordering on obsession, with chocolate - not just the rich decadence of flavors, but also the ecology and social responsibility aspects (not to mention the proximity of cacao to lemurs...). It should come as no surprise to you, then, that I was thinking about chocolate again.

In one of many article I read over the course of a day, I recently happened across this one on the Royal African Society. It reveals how despite the presence of a large fair-trade cooperative (source of Divine cacao, see below) operations, growers in Ghana, the world's second largest cocoa producer, still face substandard living conditions. Even still, Ghana is unique in that it places a price floor for farmers that is 2/3 of the world market price (a rare occurrence for commodity crop producers). Unfortunately, this article provides no tangible actions for a consumer to take if interested in the dirt behind the label!

So I was curious; what other efforts in sustainable cocoa production had occurred in Ghana? Being a large producer of the beans, Ghana is reasonable at the center of several large confectionaries' corporate responsibility plans. Mars, Corp. (that's your Snickers...) is working to improve rural livelihoods and production practices in partnership with several big name foundations and NGOs. Cadbury and UN Development Programme teamed up to reinvest in local cacao growing communities. And Cargill is partnering with CARE, International to support rural livelihoods in Ghana and Cote d'Ivoire. This still doesn't solve our previous problem of what looks good on paper (or the internet, for that matter), doesn't necessarily yield results on the ground. But alas, this is just a start, and obviously calls for further investigation.

In the meantime, I am trying to make chocolate more of a high-quality, in small doses food. Chocolate should not be consumed with abandon, as it is both a delicacy of the past and a treat of the present. Here is a recipe for my healthier take on a chocolate pudding recipe that has satisfied all but the strongest chocolatey cravings.

Serve a Single Some Puddin'

1.5 heaping tbs organic corn starch (or arrowroot powder*)

1 heaping tbs fair trade cocoa (I used Equal Exchange, which sources from the CONACADO in Dominican Republic)

1 cup unsweetened plain or vanilla almond milk

1 block dark chocolate (I used Divine's 70%, sources from Kuapo Kokoo in Ghana)

10 drops liquid stevia (Whole Food's brand, a little bitter, but a cheaper option that the superior flavored NuNatural)

1. Stir together cocoa and starch in a small saucepan until uniform. Add half of milk and stir until as well-incorporated as possible. Add stevia and rest of milk and stir.

2. Heat over a medium flame until warm and add the block of chocolate. Stir continuously until it starts to bubble. Pour into a bowl. Let cool slightly or refrigerate, depending on your preferences.

3. Consume!

*Arrowroot acts differently than corn starch. See 101 cookbooks for methodology and another recipe.

One final and exciting development in my life ... I'm going to the Vegan Food Blogger Conference in Portland in August!!! Potential panels/classes about which I am super-excited: veganism and special diets, photography, and travel. Not to mention meeting countless other awesome food bloggers!

Produce of the Week: Rhubarb

First off, I want to start out by thanking all of you who have read my entries and posted comments; it really means a lot to me, and I welcome more input - including suggestions about recipes (as I don't profess to have mastered the art of baking quite yet).

The past nine months at home have been revitalizing and enlightening. Seattle and the Puget Sound region has wormed its way back into my heart and strengthened its hold on my affections with its charm, vitality, and liberal approach to life. And while the San Francisco Bay Area still wins for highest concentration of close friends and best weather, Seattle has a familiar comfort, lush greenery, and a bountiful foodie/food blogger community! Holy monkeys, I think every other blog I come across online is from within 50 miles of me!

Spending time in my hometown after my extended absence during college has also allowed me to acquaint myself with some of the star attractions of our northern clime. It was only last spring that I first tried rhubarb (I suppose almost anything can grow in northern California), but this year I have really become aware of how it abounds in the Pacific Northwest. In fact, Washington is one of, if not THE, biggest commercial producers of rhubarb in the country! Seattle Times Magazine showcased a farmer in Sumner (a bit south-east of Seattle) who churns out rhubarb in quantity. The article also highlighted how rhubarb is regaining steam; considered an "old people's crop" enjoyed only by generations past, rhubarb has reclaimed some of its former popularity as a tangy addition to desserts and even some savory dishes.

Rhubarb is more than just a celery-esque vegetable-that-is-used-as-a-fruit. First cultivated for medicinal uses in Asia, earliest records date domestic rhubarb to at least 2700 BCE! By the 18th century, Europeans had adopted the sturdy stalks for culinary use, and of course the United States did not trail far behind. While the green leaves are quite poisonous, the edible petioles (for you botanists) or stalks provide potassium, vitamin C, and fiber. The rhizome, or root, served in traditional Chinese medicine - particularly as a purgative substance. All of this background information (and more) can be found at this informative website!

Rhubarb encompasses a wide variety of types depending upon the region. The luscious red or green stalky plant can serve as a hair dye, an insecticide, and even a pot cleaner. But we are talking food here, and I have yet to try any of those other uses (nor do I think rhubarb would do much to my dark hair color). So let's get to it - rhubarb is, after all, traditionally found in the form of tarts and pies.

This month for the Sweet or Savory (SOS) Kitchen Challenge, Kim and Ricki have chosen to tackle the some-times intimidating rhubarb. This is very timely, as rhubarb's growing season ranges from late April to September in the cooler northern climates it loves. Now I have to admit I toyed with making vegan versions of rhubarb clafoutis (still plan on attempting this one) and rhubarb panna cotta. But then I read that today (or by the time I post this, yesterday) was National Strawberry Shortcake Day! Well, my shortcake is not quite the rich, buttery biscuit normally sought in the classic dish, but they go nicely with a rhubarb compote that steals the spotlight, anyhow!

Spelt Biscuits with Lemony Strawberry-Rhubarb Compote

1 cup lite coconut milk

1/2 cup agave or maple syrup (or you can try subbing in liquid or powdered stevia)

3 tbs oil

1 tsp vanilla

1 cup spelt flour

1 cup brown rice flour

1/3 cup besan

1/4 cup tapioca starch

1/4 cup almond meal (optional; sub more spelt if nut-free)

1 tsp cinnamon

2 tsp baking powder

1/2 tsp salt

1. Whisk together coconut milk, agave, oil, and vanilla until thickening and smooth.

2. Combine wet ingredients with dry ingredients until well-incorporated.

3. Spoon batter into madeleine or cupcake pan. Bake at 325F for 15-20 minutes until starting to brown and tops are set. You can insert a knife as you would test a cake or loaf.

4. Let cool thoroughly. Serve topped with compote that follows.

1 cup rhubarb, chopped into 1" pieces

1/3 cup turbinado sugar (or other sweetener)

1 cup strawberries (I used frozen and thawed first)

2 sprigs lemon balm

1. Mix rhubarb with 1/4 cup sugar and let sit for an hour. Heat with rest of sugar over med-low until rhubarb is just soft. Don't overdo it!

2. Remove from heat. Add strawberries and lemon balm. Allow to cool and then refrigerate in an air-tight container (I like glass jars) until dessert/afternoon tea/midnight snack/early morning nibble time.

This could be one of the greatest hits ever! John Cleese is awesome (even without considering his lemur affinity)

I also really want to try a savory recipe with rhubarb...stay tuned for this trial:

Rhubarb Pilaf (compliments of rhubarbinfo.com)

1 cup uncooked bulgur

1/2 cup chopped onions

1 tbs oil

1 clove minced garlic

2 1/2 cup chopped rhubarb

7 dried apricots, chopped

1/4 cup apple or orange juice

1 tsp cinnamon

1 pinch cayenne

3 tbs brown rice syrup

1/2 tsp wheat-free tamari

1/4 cup slivered almonds

Fresh sprigs mint for garnish

1. Place bulgur in a medium sized saucepan or mixing bowl & add 2 1/2 c boiled water. Cover & set aside to steep for 30 minutes.

2. In a large skillet, saute the onions in oil until translucent. Stir in the garlic & rhubarb & saute for 1 minute. Add apricots, juice, cinnamon & cayenne. Cover & cook over medium heat until bubbly.

3. Add syrup & tamari. Stir in the bulgur. Garnish with slivered almonds & fresh sprigs of mint. Serve warm.

More Rhubarb marvelousness:

Tarts and Ratios with Mango Power Girl

101 Cookbooks Crumbles

Simple Compote at Smitten Kitchen

Eatavegan is Jammin'

NY Times is on a roll with a refreshing pool-side beverage, some CouCous, and a fancy (in desperate need of veganizing) recipe for rhubarb ravioli!

I'm terribly interested in more recipes, particularly out-of-the-box ones, that show off the character of rhubarb, so don't hesitate to chime in!

Dare to Bake … or rather, Steam!

Wow, does time fly! It is already the end of April, and time for another Daring Baker's Challenge to come to a close.

Let us preface this post by saying that I’m a bit of an Anglophile. I fantasize about Jane Austen’s English country-side; British (well, the slew of UK and English-influenced) accents make me melt; And, words like ‘lovely’, ‘rubbish’, and ‘cheers’ seem to work their way into my vocabulary. But I never felt particularly drawn to classic British cuisine – it always seemed too meaty and fatty.

Well, who knew that this period of my life was about to come to a close? The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.

First of all, what is suet? It is a “hard, flaky fat” from cows or sheep that is not going to make an appearance on my blog. While I applaud the use of every part of the animal if you are going to make the choice to consumer meat, I think I will stick with my vegan version.

Ok, ok, let’s talk pudding, instead. No, I did not make a creamy dish of the Jello-style chocolateness that more appropriately goes by the name of custard. In England, pudding generally refers to desserts, in addition to any dish cooked in a pudding bowl or pudding cloth and steamed or boiled (but sometimes baked). This boat I’ll jump on; I have been dying to try a steamed cake for a while now! That said, I may have gone a bit steam crazy…

The first and my favorite was a savory (*gasp*) pudding with Indian influences and a protein-filled crust. All of my recipes serve two (portion control...so that I don't become a chubby little blogger), but can pretty easily be scaled up!

Savory – Aloo Gobi Pudding

Crust

¼ cup besam or garbanzo flour

1/3 cup whole wheat flour

1 tsp salt

½ tbs mild flavor oil (like canola)

1/3 cup water

Filling

¼ large onion, coarsely chopped

¼ cup peas

1 med potato

½ tbs vegetable oil

1 clove garlic

pinch of mustard seeds

¼ tsp curry powder (with turmeric and cumin in it)

1 tsp tomato paste

water as needed (left over from boiling potatoes)

1. Mix crust ingredients together until all ingredients are incorporated and the dough easily forms a ball. Stick in the refrigerator while you make the filling.

2. Boil some water and add potato. Cook until JUST fork-tender.

3. Meanwhile, heat oil in a skillet over medium heat. Add mustards seeds and fry until they start to 'pop'. Add onions. Cook until translucent. Add garlic, potato, and peas. After a few minutes add curry powder, tomato paste, and a little bit of water from the potatoes to lubricate. Turn off heat.

4. Take out your crust. Chop off about 1/3 of the dough. Roll each into a circle, one that will cover the bowl you are using to steam (mine was the smallest size glass mixing bowl), and the other to fit on top. Place first circle in the bowl. Dump in your filling. Place second circle on top and seal the edges.

5. Ok, I don't feel like explaining the actual steaming process, so I will defer to this explanation to get you started! Sound good? Mine took an absurdly short period of time to cook, so just be flexible...

My starter has been feeling neglected lately! Here it is after a couple days of pampering out of the refrigerator. Mine is a little less that 100% saturation (50/50 water/flour)

Sweet – Upside Down Rubarb Sourdough Pudding

Inspired by Best of Bloodroot Vol. II

1/3 cup goopy starter (~75-100% hydration)

1/3 cup water

2-3 tbs oil (I used walnut)

½ tsp vanilla

1/3 cup unrefined sugar

½ cup unbleached all-purpose flour

½ tsp baking soda

pinch of salt

1/3 cup cornmeal

Zest of one orange

1 tbs agave nectar

1 tbs orange juice

3 large rhubarb ribs, chopped

1. Mix starter and water until well combined. Add other liquid ingredients, zest, and sugar. Combine dry ingredients and then mix well (but not too much) with the wet.

2. The last three ingredients are for the topping. Mix those together and then fill the bottom of two greased ramekins. Evenly distribute the batter. Then steam!

Sweet – Gluten Free Chocolate Pudding

¼ cup unsweetened chocolate almond milk

1 tbs olive oil

1 tbs coconut creamer

2 tsp kahlua (or 1 tsp vanilla)

1 tsp red wine vinegar

2 tbs agave nectar or 2 tbs brown sugar (add an extra tbs liquid)

1 ½ tbs cocoa powder

10 g good quality bittersweet or semi-sweet chocolate, shaved

GF Baking Mix:

3 tbs cornmeal

3 tbs rice flour (white or brown)

2-3 tbs almond meal

1 tbs tapioca flour

1 tbs potato starch

½ tsp baking powder

pinch salt

1. Combine all ingredients except the "baking mix" and chocolate shavings. Try to make sure the cocoa powder is well incorporated.

2. Add dry ingredients. Mix in the chocolate shavings - or you can put 5oz in the center of each pudding (fill half batter, add chocolate, cover with second half batter).

3. Pour batter into two greased ramekins. Steam!

If anything, this challenge has converted me to a steamer. This method locks in the moisture, creating a decadently lush cake to dig your fork into. While it doesn’t create the lovely crust that baking does – and for that reason, brownies will always be baked – it can yield a gooey center and puddingy goodness. Plus, it is just so hard to screw up!

Confessions of a Chocoholic: American Chocolate Week

Welcome to Oh! Chocolate - the site of my chocolate class last Thursday.

When I first exclaimed to my sister how excited I was that this week - March 14th-21st - is American Chocolate Week, she responded with "Eeww!" Ew? Who ews chocolate? Well, it wasn't the idea of chocolate that offended her, but the idea that I bought into a celebration of the fake, plastic-y, Hershey-esque, mass-produced chocolate that Americans inhale like it might be disappear any moment. No, my dear. Although I consume an embarrassingly large amount of chocolate, I am very discriminating about the source and quality of my choices. But, anyway, on to celebrating the beauty that is chocolate!

Oh, my! Heaven on a plate greeted me as I walked to the back of the chocolate shop.

It was only last Thursday, after spending the early part of the afternoon playing around in tempered chocolate that I discovered the significance of the upcoming week. Not really caring who came up with this spectacular idea for the third week of every March, I decided I DID want some background info on chocolate - Wikipedia, here I come!

Yes, I did get to take home my dark-chocolate dipped goodies...and the leftover tempered mass!

The delicacy that now graces our grocery shelves hails from a rich ancestry dating back at least three millennia. A drink of the gods, xocolatl, the product of cacao beans possessed great ceremonial and healthful properties that made it a staple in the regions south of the present-day US border. After being co-opted by the Spanish, and then improved upon by the French, this tantalizing bean has made its name in the culinary arts.

I won't even attempt to go into the complex process of growing and turning cacao into the chocolate we delight in, but I will extol its supposed benefits (mainly because I have to believe that eating so much of it is actually good for me). Granted, these health perks are only realized with dark (65% cacao or greater), non-alkalized chocolate or cocoa. It is high in antioxidants (so chocolate covered blueberries provide a double dose!), improves circulation, and possesses a mild stimulant - theobromine. And though no one has proven the aphrodisiac effects of chocolate, I for one would be easily won over by a good dark chocolate bar!

Now, as much as I love chocolate, I realize its toll on the environment and farmers in developing countries. The cacao plant only grows in the tropics, and the people who make their living from selling this prized crop are often underpaid and exploited. If you want to make your chocolate habit a little more ethical, check out brands of Fair Trade chocolates. And, read the cocoa chapter in Fred Pearce's Confessions of an Eco-Sinner.

Finally, what would a post on chocolate be without a few recipes to tantalize your sweet tooth and satisfy that baking urge? I admit I often choose a good piece (or many pieces) of dark chocolate over something with added ingredients, but I am a fan of chocolate desserts on a whole. A while back I posted on vegan truffles, which were lauded by my sister as seriously "unveganlike." Bittersweet surprised me one day with a Chocolate Chickpea Spread that put a smile on my face. Chocolate Beet Cake is amazing - use Bull's Blood and it's even better with more beets! If you love Flourless Chocolate Cake, which I do, here is a recipe for you! And just when you think it can't get any better, fill up on omega 3 fatty acids with Chocolate Avocado Mousse.

Now that I've spent way too much time expounding upon chocolate, I will leave you with the promise of an ode to St. Patrick's Day in the next post!

Dare to Bake - Challenge #2

I would like to start out by apologizing for my tardiness, but I happened to have just returned from Vancouver, BC!!! I love the Olympic Games!

Anywho, this month on Daring Bakers, I was posed the challenge of creating a vegan tiramisu. Now, this is the dessert I most strongly regret not trying while in Italy. However, I pledged to make a concerted effort under my re-imposed dietary guidelines. Here goes my Vegan Pear Hazelnut Tiramisu:

Lady Fingers (Adapted from chocolate lady fingers in "Love, Eric")

1 cup whole wheat pastry flour

1 cup all purpose flour

1/2 tsp sea salt

3/4 tsp baking soday

1/4 cup vegetable or nut oil

1/3 cup soy milk

1/2 tsp vanilla extract

3/4 cup maple syrup, agave nectar, or brown sugar simple syrup (cooled!!!)

1/2 tsp apple cider vinegar

1. Mix wet ingredients together with a whisk.

2. Sift in dry ingredients. Mix together with the whisk. It will be thick, but if must be spread add a tad more oil and milk.

3. Pipe batter into about 4-inch long fingers onto a baking pan (use parchment paper or a silpat).

4. Bake at 325F for 20-30 minutes until set. Cool and store in an air-tight container.

Notes: These were a lot denser than I had anticipated. They tasted really good, but weren't the light and fluffy cookies that they are supposed to be - if you have any tips for vegan lady fingers, I'd be glad to hear it.

Pastry Creme (Inspired by mascarpone recipe in "Nonna's Vegan Italiano" and tofu cream in "Love, Eric")

12 oz silken tofu (completely drained)

2/3 cup raw or toasted hazelnuts (depending on your flavor preference)

2 tbs lemon juice

1/2-3/4 cup brown sugar + 2 tbs maple syrup

2 tbs tapioca starch

1 tbs tahini

pinch sea salt

1/2 tsp hazelnut extract (if the nuts are untoasted)

1. This is super easy. Food process everything until smooth!

Pear Compote

2 ripe pears, any variety

1/4 cup water

1/4 cup brown sugar

1 tbs brandy

1. Bring water and pears to boil in a small sauce pan over medium-high heat. Simmer all the ingredients over low heat until pears are super soft. Continue to add water as it boils away. Mash/blend to smooth-ish.

Assembly

1. Take a glass casserole dish. Dip lady fingers in brandy (I used pear brandy, because it is more mild. Line bottom of dish with cookies (I had to cut them to fit).

2. Thinly slice another half of a pear and place around the edge of the bowl.

3. Spread a thick layer of the pastry creme. Spread a thin layer of the pear compote. Add another layer of spiked lady fingers. Repeat.

4. Refrigerate for at least a day. Garnish top with pear slices and crushed hazelnuts.

The results, tasty, but not tiramisu. As usual, the creme was too tofu-y. The flavors melded nicely, but I have to say I think I would prefer the classic, with a hint of chocolate! Still, fun challenge - and definitely a challenge! See the blogs below for the original, and far more complex, recipes.

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Homeand Baking Obsession.