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Chef Chris: Vegan dishes - WCAX.COM Local Vermont News, Weather and Sports-

Chef Chris: Vegan dishes

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BURLINGTON, Vt. -

It's sure to be a sweet Monday morning with Vegan Chef Chris Brzezicki. He helps us make two unique dishes!

Vegan Chocolate "Cream" Pie

Nut and Chip Pre-baked Pie Shell

2-Cups of lightly toasted almonds, chopped roughly when cool
1-Cup non-dairy chocolate or carob chips, roughly chopped
1/4 Cup raw or cane sugar
1/4 Cup melted earth balance (butter substitute made from Palm Oil and Soy)
Ruff chop the nuts and chips into somewhat uniform pieces. Transfer them to a mixing bowl. Add the sugar and melted earth balance and mix to combine. Press into a 9" pie pan and form up the sides. Bake the crust @ 375* 7-9 minutes or until the crust looks molten and slightly bubbling. Keep an eye on it. Remove from oven, cool for at least 2 hours in the fridge. Fill with your favorite no-bake dairy free pie filling.


FILLING:
1-package of Mori-Nu silken tofu (firm style) 12.3 oz.
12.3 oz.  dark or semi-sweet style non-dairy chocolate chips. Carob chips work quite well too
1-Tbs. vanilla extract
1-tsp. orange or mint extract (opt.)
Make sure the tofu is room temp. Gently melt the chips in a double boiler and keep warm and loose. In a 1 quart pitcher place (in this order) the vanilla and/or orange flavor, the tofu and the chocolate last. Blend till smooth with hand wand. You may also use a traditional blender. Pour into pie shell and refrigerate over night.
 

Israeli Couscous with Fruit and Nuts

2- cups of Israeli, pearl style couscous
2&1/4 cup of water or vegetable broth

Boil the water (with a little salt if you desire,) then throw in the couscous, give it a quick stir, cover it and turn off the heat. Set a timer for 6 minutes. When time is up remove the lid and fluff with a fork, taking care to mind the escaping steam. Keep stirring periodically to let the heat out. When the steaming has stopped transfer to a large mixing bowl and add:

1/2 cup of toasted almonds, roughly chopped
1/4 cup of raisins
1/4 cup of diced apricots
1/2 cup of summer fruit like: plums, nectarines, peaches, mango etc.

Mix together in a separate bowl or with wand and pitcher then dress the couscous:

2 Tbs. orange juice
2 Tbs. lemon juice
2 Tbs. lime juice
2 Tbs. olive oil
1 Tbs. apple cider vinegar

Chop each separately then add to your own taste, a little at a time as we can always add more but once in we cannot remove. :)

Fresh Mint
Fresh Parsley
Fresh Tarragon

Finish with salt and pepper to taste. Serve warm or cold. This will hold 7 days in the fridge.

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