The end of a beautiful day on stage at the Del Mar Fairgrounds. I create “Food is Your Best Medicine” as a Series of Shows at The San Diego Fair every summer and keeping with that theme, this past Thursday was the Chef Marian and Vegan Pastry Chef Liz Gary Show (video on YouTube to follow).
Liz was supplying Soy from the San Diego Soy Dairy and while many people initially were not interested in eating soy, after eating my Lasagna and her Chocolate ‘Mousse’ Pudding, much to our surprise, when I asked “Was that good?” I got a big emphatic YES!
So let me share recipes.
Dessert first?
YES CHEF!
Ok. Here’s Liz Gary’s Recipe:
Chocolate Pudding with Coconut Milk Whipped Cream
Pudding
½ cup chocolate chips, melted
1 12 oz. box Mori-Nu Silken Tofu
2 tablespoons maple syrup
½ tsp. grated orange rind
Melt the chocolate chips in a double boiler on the stovetop or in a microwave safe bowl at 20 second intervals. Stir until melted.
In a blender combine the tofu, melted chocolate, and maple syrup. Blend until smooth then transfer to individual serving dishes. Chill before serving.
Coconut Milk Whipped Cream
1 can premium coconut milk, chilled
1 teaspoon vanilla
Chill the coconut milk for 24 hours. Remove the can from the refrigerator and flip it upside down to open it from the bottom. Pour off the liquid. Scoop the coconut cream from the can into a chilled mixing bowl. Add the vanilla and maple syrup, using a wire whisk or electric mixer beat until fluffy. Serve chilled.
Yum. She topped it with Roasted Coconut Chips and Pumpkin Seeds.
It was seriously good.
When it comes to Lasagna…. what I wanted to accomplish is a Lasagna that you can eat every other day if you want.
HOW’S THAT POSSIBLE CHEF?
No pasta. Really. I used Zucchini that I dredged through some quinoa flour, and pan sautéed it in some grapeseed oil. Did that with an Eggplant too. Then I took some really great diced tomatoes and added that to caramelized onions, garlic and mushrooms.
Want more flavor? Leave the skin on both the zucchini and eggplant…. in stripes.
It’s so easy to do. I did mine with a peeler… and yes, I know it looks like I used some kind of special machine to get it straight… but no. Just a peeler.
Then I envisioned length wise thin slices.
WHY THIN CHEF?
It cooks evenly and quickly.
That’s the reason we all hate pan sautéing. If you don’t slice it thin, it takes forever and doesn’t cook evenly all the way through.
So take it from me please…. and give yourself a break by trying it my way.
Thin. Not thin like slivered onions. Although those are pretty good too.
I did mention that when you go to slice an onion you should throw it into the freezer for 15 minutes or so, to avoid the tears…. didn’t I?
NOT IN THIS BLOG CHEF!
Well, alrighty then. That’s one important thing you’ve learned from me today, so I’m a happy girl!
Here’s another: the layering for the Lasagna –
- First, some spray in the pan, and some tomato sauce on the bottom. Watered down is fine.
- Second, a layer of zucchini, followed by some fresh oregano.
- Third, a layer of crumbled soy with Nutritional Yeast (nutty and cheesy flavored wheat). Use 4 Tblspn’s per brick of Soy.
- Fourth, add the onion, garlic, mushroom, tomato combo for a layer.
- Last layer is your eggplant. And if you would like to add one more layer of tofu/nutritional yeast you can. But I prefer more Oregano. Maybe some Basil too!
This cooks in an oven for less than a half hour and you’re good.
The best thing about this recipe (other than the taste)?
WHAT CHEF?
It’s vegan. Great for Meatless Monday. And even better when entertaining. There’s no fish, chicken or beef in it, so it’s stays fresh even if it’s left out and not refrigerated.
Whoo hooo! I like it!
Happy Eating,
