Pure Bar Founder, Veronica Bosgraaf, is sharing some of her recipes today to make your Valentine’s Day celebration healthy and delicious. Included below are: the Chocolate and Cherry Mousse, Chocolate Soufflé with Chocolate Sauce Angelfood Cake with Raspberry Sauce, and an Eggplant Love Lasagna, which can all be found in her cookbook: Pure Food.
Chocolate and Cherry Mousse
Ingredients:
1 ½ cups semisweet vegan chocolate chips
½ cup agave nectar
1 ½ teaspoons vanilla extract
1 (14-ounce) package firm tofu
1 ½ cups cherries, pitted, or 1 cup frozen cherries, thawed and patted dry
Recipe (Serves 6):
1 Melt the chocolate chips in a double boiler or in a small pan set insides a medium pan that has 2 inches of boiling water in it. Add the agave and vanilla, stir well. Remove the pan from the heat.
2 In the bowl of a food processor, pulse the tofu until smooth. Add the chocolate mixture and blend until completely smooth. Add the cherries and pulse one or two times to incorporate.
3 Spoon the mixture into six 6-ounce ramekins. Cover and chill for at least 20 minute or up to 3 days.
Chocolate Soufflé’ with Chocolate Sauce
Ingredients:
6 tablespoons coconut cream
2 ounces organic dark chocolate (I like Green and Black 70% Dark Chocolate), chopped
¼ cup with rice flour
2 eggs Grandma’s Chocolate Sauce (recipe follows)
Recipe (Serves 4):
1 Preheat the oven to 400ᴼF. Grease four 4-ounce ramekins and set aside.
2 Combine the coconut cream and dark chocolate in a double boiler and melt over low heat until smooth, about 5 minutes.
3 In a medium bowl, whisk together the flour and eggs until smooth. Add the chocolate mixture and stir well. Divide the batter evenly among the ramekins.
4 Bake until cooked through, about 10 minutes. Let cool for 10 minutes, drizzle 1 tablespoon of the chocolate sauce over each soufflé, and serve.
Eggplant Love Lasagne
Ingredients:
1 ½ cups semisweet vegan chocolate chips
1 tablespoon extra-virgin olive oil
2 tablespoons granulated tapioca
1 large eggplant, peeled, and thinly sliced
Sea salt and freshly ground black pepper
1 cup Avocado Pest or store-bought pesto
½ cup jarred roasted red bell pepper, rinsed, patted dry, and coarsely chopped
1 cup ricotta cheese
4 ounces mozzarella cheese, grated (1 cup)
2 medium tomatoes, cored and thinly slice
4 ounces mozzarella cheese, thinly sliced
Recipe (Serves 4):
1 Preheat the oven to 375ᴼF.
2 Drizzle the olive oil in the bottom of a 9 x 9-inch baking dish, Sprinkle in the tapioca. Cover the bottom of the fish with one layer of eggplant slices. Sprinkle with salt and pepper. Spread half of the pesto over the eggplant and top with the roasted red bell pepper.
3 In a small bowl, season the ricotta cheese with salt and pepper and stir in the grated mozzarella cheese. Spoon the cheese mixture over the red bell pepper layer, make another layer of eggplant slices on top if the ricotta mixture. Spread with the remaining pesto. Top with tomato slices, and then mozzarella slices. Season with salt and pepper.
4 Bake until the lasagne is heated through and the top is beginning to brown, 30 to 35 minutes. Let cool for 15 minutes before serving.
Angel Food Cake with Raspberry Sauce
Ingredients:
1 ½ cups semisweet vegan chocolate chips
½ cup agave nectar
1 ½ teaspoons vanilla extract
1 (14-ounce) package firm tofu
1 ½ cups cherries, pitted, or 1 cup frozen cherries, thawed and patted dry
CAKE
1 ¼ cups organic confectioners’ sugar
1 cup organic cake flour
¼ teaspoon sea salt
9 large egg whites
1 ½ teaspoons cream of tartar
1 cup organic can sugar, blended
2 teaspoons vanilla extract
Grated zest of 2 lemons
SAUCE
¼ cup fresh lemon juice
¼ cup agave nectar
2 teaspoons vanilla extract
2 cups raspberries
Recipe (makes one 10-inch cake):
1 Preheat the oven to 350ᴼF.
2 For the cake, in a medium bowl, whisk together the confectioners’ sugar, flour, and salt.
3 In the bowl of an electric mixer fitted with the whisk attachment, beat the eff whites on medium speed until foamy, about 1 minute. Sprinkle in the cream of tartar and beat a medium-high speed until soft peaks form, about 2 minutes. Sprinkle in the cane sugar and beat a high speed until the egg whites are thick and shiny, about 3 minutes. Add the vanilla and lemon zest and beat just to combine.
4 Gradually sift the flour mixture into the eff whites, folding in using a rubber spatula. Spoon the batter into a nonstick 10-inch tube pan with a removable bottom.
5 Bake until the cake is golden, about 50 minutes. Invert the tube pan onto the neck of a wine bottle or metal funnel. Let cool completely, about 1 hour.
