Chocolate Fudge Brownies with The Best Chocolate Buttercream Frosting for the Joy the Baker Cookbook Spotlight & Cookoff

The true definition of cruelty? It's being on the 28-Day Engine 2 Vegan Challenge with my friends at Whole Foods while making a batch of these dense, decadent Chocolate Fudge Brownies with "The Best" Chocolate Buttercream Frosting. This is what happens when one jumps at the chance to take part in a cookbook review event while conveniently forgetting they had already committed to eating a plant-strong, no meat, no dairy and no oil diet for the month. Whoops!


These delicious brownies are from the upcoming Joy the Baker Cookbook and part of the Joy the Baker Cookbook Spotlight and Cookoff, hosted by my friend Heather of girlichef and sponsored by Hyperion. I have to confess that although I had heard of Joy the Baker, I had never visited her site. Judging from the recipes and the gorgeous photos in the book, I have been missing out. As part of the Cookbook Spotlight, I'll be joining a group of great fellow bloggers in making recipes from the book for the next few weeks and then reviewing it.


I actually thought making these babies while on the challenge would be no problem--I am eating very well and quite deliciously on the E2 challenge and if anything, I am craving fish right now, not sweets. I typically find brownies to be OK, but not at all my first (or second, or third...) dessert of choice. I think it was the soft, creamy, fluffy frosting that did me in. The fact that it tops a fudge, chewy, chocolate-studded brownie, certainly didn't help. So the brownies got baked, frosted and one small piece came out for pictures before the rest were promptly boxed up and put in the freezer until I can give them away. (Whimpering may or may not have occurred during this process.) In the interest of writing a fair review, I of course did have to taste one--my only real "cheat" so far in my 28-day challenge, and I must say they were worth every calorie and ounce of guilt. OK, there really wasn't that much guilt... ;-)


Chocolate Fudge Brownies with The Best Chocolate Buttercream Frosting
Adapted from Joy The Baker Cookbook
(Makes one 8-inch (or one 11-x-7) pan)

1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
3 ounces unsweetened chocolate
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 large egg yolk
1 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips

Place a rack in the upper third of the oven and preheat to 350F. Grease and flour an 8-inch-square baking dish and set aside.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Bring about 2 inches of water to a boil in a medium saucepan. In a medium, heatproof bowl, add butter and unsweetened chocolate. Place the bowl over, but not touching, the simmering water and allow to melt. Stir to incorporate. Once melted, remove the bowl from the simmering pot. Whisk in brown and granulated sugars. Whisk in eggs, yolk, and vanilla. Add the flour mixture, all at once, to the chocolate mixture. Fold together with a spatula until well incorporated. Fold in chocolate chips.

Pour batter into prepared pan and bake for 25 to 30 minutes. Bake until a skewer inserted in the center of the brownie comes out clean. Remove from the oven and cool completely before frosting.

Frost with half a recipe of The Best Chocolate Buttercream Frosting (recipe follows) when cooled. Brownies last, well wrapped, at room temp for up to 5 days.

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The Best Chocolate Buttercream Frosting
Adapted from Joy The Baker Cookbook
(Makes enough to frost one 2-layer 8- or 9-inch cake or 24 cupcakes)
Note: You will only need half the amount below to frost the brownies

3/4 cup (1 &1/2 sticks) unsalted butter, at room temp
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
2-1/2 to 3 cups powdered sugar, sifted
2 tablespoons milk
1 teaspoon vanilla extract
scant 1/2 cup heavy cream
1/3 cup Ovaltine powder

In the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter, cocoa powder, and salt. Mixture will be very thick, but cream for about 3 minutes on medium speed.

Turn off the mixer, scrape down the sides of the bowl and add 2-1/2 cups powdered sugar. Turn the mixer on low to incorporate the sugar while adding the milk and vanilla. As the sugar incorporates, gradually increase the mixer speed to medium-high. Stop the mixer and scrape down the sides of the bowl as necessary. Beat until smooth.

In a 1-cup measure, stir together cream and Ovaltine. Turn the mixer to medium, and pour the cream in a slow and steady stream until the frosting reaches your desired consistency: smooth, creamy, and spreadable. Add more powdered sugar to adjust consistency. Spread or pipe frosting onto cooled cakes or cupcakes.

Frosting will last, well wrapped, in the refrigerator for up to 5 days.

Note: Putting the frosting in the fridge for about 30 minutes makes it harden just a little and makes it easier to spread.

Notes/Results: These are really excellent brownies--especially if you like your brownies intensely chocolaty and fudgy. I used my favorite baking pan which is 11"-x7" instead of 8"x8" and baked them for about 23 minutes and they were moist and cooked through. I did grumble about the giant $6+ container of Ovaltine that I had to buy for the recipe, (can they not sell that stuff in small containers?!?), but it does make this frosting taste pretty amazing. I like the fact that it isn't too sweet and has a nice malted essence to it. Thankfully I only made a half-batch of the frosting as that is all that is needed to cover the pan of brownies. I fear that I would have been eating copious spoonfuls of it if I had any of its fluffy goodness leftover. This is a keeper recipe and it may just move brownies up on my favorite desserts list. Yum!

*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef.*

Take a minute and stop by girlichef's site to read her interview with Joy the Baker and for a chance to win your own copy of the Joy The Baker Cookbook.

Beets with Yogurt & Pistachios (Pantzarosalata): A Heart-Healthy Salad for a Pink and Festive Valentine's Day

Sure, roses are lovely for Valentine's Day, chocolate is even better... But, if you really want to show someone how much you care, say it with beets. They are full of phytonutrients and provide antioxidant, anti-inflammatory, and detoxification support. They are a great source of folate, and manganese, and a good source of fiber, potassium and vitamin C--making them effective for protecting the body from diseases--like heart disease for example. OK, maybe I haven't convinced you to forgo the holiday flowers and candy, but start off with a plate of creamy beet salad with crunchy pistachios on top and you will have earned a little chocolate for dessert.


These Beets with Yogurt & Pistachios (Pantzarosalata) are from Food From Many Greek Kitchens by Tessa Kiros. I know not everyone is a beet lover out there, but these are surprisingly good with the tangy yogurt and lemon dressing going nicely with the earth sweetness of the beets. To make this dish fit my vegan, no oil Engine 2 challenge (starting week three and still going plant-strong!), I cut the olive oil out completely and used plain soy yogurt that I strained overnight to get a creamier texture.


Tessa says, "This is the way my friend Annette makes her beet salad. I love the colors here. And its freshness, even though it looks mayonnaisy; it’s a surprise to remember that it’s actually much lighter than it looks. This is wonderful with fresh, roasted beets, or you can also use canned beets, in which case it will only take a second to put together. If you are using fresh ones and they have leaves, you can boil those too for a few minutes and dress them with olive oil to serve. If using fresh, cut the leaves well above the bulb so that they don’t bleed."

Beets with Yogurt & Pistachios (Pantzarosalata)
Very slightly adapted from Food From Many Greek Kitchens
(Serves 4 to 6)

1 lb 7 oz beets (about 4), leaves trimmed, or 1 lb 2 oz canned beets
3 Tbsp olive oil (I omitted)
juice of 1/2 lemon
2 garlic cloves, finely chopped
3 Tbsp coarsely chopped Italian parsley
salt & freshly ground black pepper
1 1/3 cups Greek yogurt (I subbed in plain soy yogurt)
1 Tbsp shelled pistachio nuts, chopped

Preheat the oven to 350°F. Wash the (fresh) beets well, being careful not to pierce their skins. Wrap each fresh beet individually in aluminum foil and bake for about 1 hour, until tender when tested with a sharp knife.

Whip the oil lightly in a bowl with the lemon juice and garlic.

Wearing kitchen gloves, peel the beets. Trim away the root and cut them into nice chunks. If you are using canned beets, rinse if necessary and trim away any tough end bits and cut into chunks. Put in a bowl. Add the lemon oil, parsley, and season with salt and pepper. Add the yogurt and mix gently. Scatter the pistachio nuts on top and serve.


Notes/Results: I was worried that my substitutions would change the texture and flavor too much, especially since I am not a big fan of eating soy yogurt on its own, but it actually worked quite well. Straining the yogurt removed some of the liquid and although Greek yogurt is still much creamier, once it is all mixed together it isn't that noticeable. If possible, go the roasted beets route. It sweetens the beets and gives them much better taste and texture than you get from canned. The pistachios not only look pretty on top of the pink salad, they add a great bit of texture. I served this on a bed of fresh spinach and used my heart-shaped cookie cutter to make it festive. It's a little fun, a little different, and a great way to get some healthy beets into your diet. I will make this again.

We are In the Pink this week at I Heart Cooking Clubs--cooking up some rosy-hued dishes. You can check out what everyone made by going to the site and following the links.

Happy Valentine's Day!

Coconut Chickpea & Kale Soup: Fast & Easy Clean Eating for Souper (Soup, Salad & Sammie) Sundays

Finding a healthy soup that can be made in 15 minutes is good. Finding a healthy soup that can be made in 15 minutes and tastes great is even better. This Coconut Chickpea and Kale Soup is from this month's Clean Eating magazine, a favorite source of healthy recipes. I was attracted by the mix of ingredients--all things I like but wouldn't necessarily have thought to put together.

Clean Eating says, "A rich, creamy puree with bold South Asian flavors makes this quick, easy soup taste like it's been simmering on the stove top for hours!"

Coconut Chickpea Soup with Toasted Pita
Clean Eating Magazine, March 2012
(Serves 4)
Hands on Time: 15 minutes / Total Time: 15 minutes

2 (15 oz) cans unsalted chickpeas, drained and rinsed
2 cups low-sodium vegetable broth
2 cups roughly torn kale leaves, tough stems removed
2 cloves garlic
15 oz low-fat coconut milk (about 1 3/4 cups)
1 Tbsp curry powder
1 tsp ground cumin
1 tsp raw honey
1/2 tsp sea salt
1/4 tsp fresh ground black pepper
4 whole-wheat pitas, cut into triangles and toasted

In a blender, combine chickpeas, broth kale, garlic, coconut milk, curry powder, cumin, honey, salt and pepper. Puree until completely smooth, about 30 seconds. Transfer to a medium pot and heat on medium-high. Bring to a simmer and cook, stirring occasionally, for 10 minutes. Divide among serving bowls and serve with pitas.

Nutrients per Serving (1 1/2 cups soup and 1 whole-wheat pita): Calories 398, Total Fat 9 g, Sat Fat 6 g, Monounsaturated Fat 0.2 g, Polyunsaturated Fat 0.5 g, Carbs 64 g, Fiber 12 g, Sugars 5 g, Protein 17 g, Sodium 545 mg, Cholesterol 0 mg.


Clean Eating Nutritional Bonus: Chickpeas to help you relax? Yes! In fact, chickpeas are a good sour of tryptophan, an essential amino acid that your body needs to make protein. High tryptophan foods play a role in lifting your mood, and tryptophan is even used therapeutically to help treat anxiety, depression and sleep disorders.


Notes/Results: Creamy, a little spicy from the curry, this soup has a lot of good flavor. I like the kick from the curry and the smokiness of the ground cumin and how they soften the slight bitterness of the kale. My soup appears darker green than the picture in the magazine. I think it's because I really packed those kale leaves into the measuring cup--in my opinion, the more greens the better. ;-) Even though this is a blended soup, between the chickpeas and the coconut milk, it is very satisfying--especially with the pita to dunk in it. So quick and easy to toss together after a long day, I will definitely make this one again.

There are delicious dishes galore in the Souper Sunday kitchen--let's take a look.

Margo--the other Saucy Cook from SaucyCooks.com is here this week and repurposed her favorite soup when she's sick into a heart healthy Mexican Fusion Chicken Soup. Margo says, "I have a few friends that are concerned about the health of their hearts and I’ve given out the recipe. Not sure if anyone has made the soup yet but those people who have tried it, really liked it. It’s also high-fiber, vitamin packed and a little spicy, I think I’ll change the name from “sick” soup to “optimum health” soup. This is a great thing to store in the fridge and grab when you need something to nosh on that won’t pack on the pounds. Now I’ve decided to start making it while I’m healthy, to keep me healthy." Welcome Margo!

Simona of briciole made a hearty and healthy Savory Cabbage and Kale Soup for Anna inspired by the book, Anna, Heart of a Peasant. She says, "I made a number of changes to adapt it to my taste and ingredients I have available. I used a lovely purple Savoy cabbage, locally grown, and Red Russian kale from my garden. I added a bit of celery and thyme to the garlic, onion and carrot base, used fire-roasted crushed tomatoes instead of puréed tomatoes, omitted the sugar and cut down the lemon juice. Finally, I topped the soup with homemade kefir instead of sour cream."

Janet from The Taste Space made this Iraqi Pomegranate Stew (Shorbat Rumman). She says, "I originally spotted this Iraqi Pomegranate Stew on Julia’s blog. I am always thrilled to find new ways to add pomegranate molasses to my meals, and I was tickled pink when I saw it had many of my other favourite ingredients- beets, spinach, split peas, lime juice, cinnamon, cilantro and even mint! The flavours of stew combine the salty, sweet, and savoury perfectly. It helped that I followed Julia’s recommendation of adding more split peas and rice, and removing the sugar altogether. The pomegranate molasses gives this a nice sweet tang all by its lonesome."

A new face at Souper Sundays this week is Judee from Gluten Free A-Z Blog here with a ruby red Valentine Beet Borscht. She says, "Why not make something good for the heart this Valentine's Day? Love beets? ? Both sets of my Russian grandparents thrived on Borscht (Cold beet soup), and my paternal grandmother lived to the ripe old age of one hundred and seven! Until her death, she was feisty, dignified, happy, and with it. Longevity was prevalent with my Russian ancestors and so was borscht (is there a connection??)" Welcome Judee!

Foodycat made the most of a chicken, turning it into the foundation of several delicious meals. Part of the yummy homemade chicken broth became the base for her hearty and warming (it's a nippy a -8 degrees Celsius at her house right now) Minestrone. She says, "The last of the chicken broth became a pot of minestrone. Carrots, onions, borlotti beans, some smoked Polish sausage, canned tomatoes, macaroni and shredded cabbage joined the broth in a big, cuddly potful that lasted us a couple of days."

Debby from A Feast for the Eyes is here with a satisfying Beef and Barley Slow Cooker Soup and says, "This soup has a very rich red color to it, because of the crushed tomatoes and red wine. The beef is super tender. I felt a little disappointed in that I didn't go with my gut instinct to increase the amount of barley from 1/4 cup to at least 1/2 cup. I really appreciate a higher barley to beef ratio, and I could barely detect in the soup. As for the flavor, I liked it. I'm a lover of all things flavored tomato, but I felt that the crushed tomato overpowered the flavor of the beef. However, my son disagreed with me. He loved this soup."



Sue from Couscous and Consciousness has two dishes to share this week. First up, Roasted Red Pepper Soup with Olives, Lemon & Yoghurt from Tessa Kiros. Sue says, "Tessa suggests other possible toppings - rosemary, cream, a drizzle of chilli oil or truffle oil, maybe even a couple of grilled prawns. I think also a dollop of creme fraiche or mascarpone could be a nice alternative to the yoghurt. This could also be nice for a gathering served in small glasses, with all the toppings set out on the table in individual dishes for your guests to "dress" their soup according to their tastes. Whatever ... no matter how you serve this soup you're going to love it. The colour is sublime, the texture thick and velvety, and the flavour bold and robust."

Sue also made this Fried Zucchini, Pea & Quinoa Salad inspired by an Ottolenghi recipe. She says, "The original recipe combined fried zucchini with edamame, pasta and buffalo mozzarella. However, lacking both edamame and buffalo mozzarella, and not wanting to venture out to the supermarket, I used some frozen peas and feta - both of which I had on hand. I also swapped the pasta out for some quinoa, since I was in the mood for something a little lighter. ... I hope you'll give this salad a try - the quinoa is healthy, nutritious, and has a lovely nutty flavour which marries well with the fried zucchini and feta. A glass of pinot gris on the side and you have the perfect summer meal."

Akheela of Torview is here this week with this colorful Cabbage Salad that she says is very "simple and easy to make." In addition to cabbage, there are onions and carrots and a spicy-sweet-tangy dressing made from vinegar, brown sugar and chile powder. It's a perfectly-hued addition to a healthy Valentine's Day plate.

An appetizer from Mark Bittman's Food Matters inspired Chipotle Squash Salad with Jicama, Goat Cheese, and Avocado for Joanne of Eats Well With Others. She says, "Though these were meant to be served as an appetizer, I couldn't help but de-skewer them and turn them into a salad! Spicy sweet from honey chipotle glaze, with cooling refreshing bites of jicama, goat cheese, and avocado in-between, this salad was exactly what I craved at lunch almost every day last week. And I loved knowing that I was infusing health into my body with every bite."

Finally we have one decadent sandwich creation from Heather of girlichef, Fried Mozzarella Sandwiches. She says, "This sandwich won't win any beauty pageants, but a plate stacked high with wedges of them will be the first thing your kids make a beeline for when they walk in the door after a "hard" day at school. In fact, it's pretty hard for kids of any age to resist melty cheese in a crispy-fried crust, isn't it? It is. I'm gonna admit...they're pretty messy to make. My hands were covered in egg and bread crumbs from trying to hold them together and get everything to adhere before frying. But it was totally worth it. Totally."

Thanks to everyone who joined in this week with their wonderful dishes. If you have a soup, salad, or sandwich that you would like to share, just click on the Souper Sundays logo for all of the details.

Have a happy, healthy week!

Puréed Yellow Split Peas (Fava)--Creamy Comfort Food

A quick post for an insane week. These Puréed Yellow Split Peas are a creamy mashed potato like comfort food dish from Food From Many Greek Kitchens. I left out the olive oil so that it complies with my Engine 2 challenge guidelines. I ate it as a main dish with a side of veggie broth sautéed collard greens and it made a nourishing and filling dinner.

Tessa says, "In Greece, fava refers to dried yellow split peas that, when boiled, melt into a creamy purée. This is great splashed with olive oil, pepper, capers and chunks of sweet red onions. It can be served as a meze with bread and cheese. It also works beautifully next to a main course, for example with grilled lamb cutlets."


Puréed Yellow Split Peas
Adapted from Food From Many Greek Kitchens
(Makes 4 Cups)

1 lb 2 oz yellow split peas
1 small red onion, peeled
2 garlic cloves, peeled
About 1 1/2 teaspoons salt

(I added 1/2 cup almond milk to make it creamier/smoother)
olive oil for serving (omitted)
1 large red onion, sliced, for serving
handful of capers with leaves for serving

Rinse the fava, then put into a pot and cover with cold water. Bring to a boil. Drain and give the lava a shower in a colander. Rinse out the pot, put the fava back in and add four cups of hot water. Bring to a boil, add the whole onion and garlic and simmer, partly covered, for about 30 minutes. Remove the lid and simmer over low heat, stirring from time to time, for about 30 minutes more or until all the water has been absorbed and it starts glooping on the surface.

Stir in the salt to taste. Discard the onion and garlic cloves (Note: I left the garlic cloves in), and pulse the fava, with a hand-held blender if you have one, or in a food processor until smooth like soft mashed potato--much will have collapsed on its own and it may not even be necessary to purée. Leave it to sit for a bit, then spoon into a serving dish. Drizzle a good amount of olive oil over the top. Serve warm with the onion slices, capers, and a grinding of pepper.

Note: If you have made it beforehand, you will need to add some water and beat it to thin out again to a soft creamy mash, as it will have set in a clump.


Notes/Results: Simple, creamy and good. A couple of cooking notes--I had to cook my fava an additional 20 minutes to get it to the creamy texture I wanted, as well as adding about 1/2 cup of almond milk to make it moist. I also left the garlic cloves in and pureed it along with the peas.The puréed lentils are good, but when eaten with the caper and onion topping, it tastes even better. Although this recipe is isn't anything fancy, it hit the spot, has more fiber, protein, and other nutrients than mashed potatoes, and it is my contribution to this week's Potluck theme at I Heart Cooking Clubs.

You can check out the Potluck creations that the other IHCC participants made by going to the post and following the links.

Roasted Garlic and Beet Soup: Rosy-Red & Healthy for Souper (Soup, Salad and Sammie) Sundays

I must confess that I was a beet hater until very recently. I'm not sure why--maybe it was the canned beets that made up my beet experience that made me place them firmly in the dislike column of my veggie list. Slowly, through trail and experimentation (and plenty of goat cheese at first), roasted beets moved their way over into the like column. Beet juice followed. Finally I found I don't even mind the canned ones--in small doses, mixed in a salad.

I saw this recipe in the February 2012 Whole Living Magazine. (You can also find it on the magazine's website here). The combination of the roasted beets, roasted garlic and leeks sounded good. To make it fit the 28 Day--Engine 2 Challenge I am doing, I roasted the beets and garlic without oil and cooked the leeks in a bit of veggie stock. I also bumped up the lemon juice--I like how much it brightens the earthy sweetness of the beets in this simple soup.

Roasted Garlic and Beet Soup
Adapted From Whole Living, February 2012
(Serves 4--Makes 4 Cups)

3 medium beets (I used 6 small beets)
2 tablespoons olive oil, plus more for drizzling (omitted)
6 unpeeled garlic cloves (I used 8 cloves)
1 large leek, thinly sliced
1 teaspoon fresh thyme leaves
1 bay leaf
coarse salt and pepper
2 tablespoons lemon juice (I used abut 3 Tbsp)

Heat oven to 400 degrees. Drizzle beets with olive oil and roast in parchment-lined foil until tender, about 1 hour. Meanwhile, drizzle garlic cloves with oil and roast in separate foil packet, about 30 minutes. Unwrap beets, let cool, peel, and quarter. Squeeze garlic from skin. Set aside.

Heat 2 tablespoons olive oil in a pot over medium heat. Add leek and cook, stirring, until tender, 6 to 8 minutes. Add beets and garlic, thyme, bay leaf, and 3 cups water. Season with salt and pepper.

Bring to a boil, then reduce heat and simmer, 5 minutes. Discard bay leaf. Let cool slightly, then puree in a blender until smooth. Stir in lemon juice and adjust seasoning to taste.

Nutritional Information: Per Serving: 130 calories, 9g fat, (1 g sat fat), 2 g protein, 3 g fiber. Note: Taking out the oil brings the calories down to about 70 and the fat to .2 g just in case you were wondering)


Notes/Results: Rosy-red, thick and full of flavor. This is a fairly low-effort soup--once the beets and garlic are roasted, it goes together quickly. I needed a bit more lemon than the recipe called for to make it to my liking, so I added another tablespoon and it was perfect. I enjoyed this soup warm, garnished with a few slices of beet, but I liked it even better cold for lunch the next day when the flavors really popped. I would make this one again.


It's a soupy Superbowl weekend here at Souper Sundays. We have a few soup-loving friends waiting, so let's take a look.

Tigerfish from Teczcape - An Escape to Food starts us off with this comforting Fresh Herbs Chicken Macaroni Soup. She says, "With homemade chicken stock, I find myself indulging in soups more than ever. Freshening soups with generous amounts of finely chopped cilantro and green onions, plus that little fresh chili for extra kick has become the magical fresh touch to the last, that awakens the soup seconds before serving (and slurping!). Oh this is comfort and instant satisfaction!"

We have two new faces to welcome to Souper Sundays this week. First up is Jill~a SaucyCook from SaucyCooks.com who is blogging from Denver, Colorado. She's here with a No Cream Creamy Butternut Squash Soup with a Kick and says, "A quick inventory of the vegetable bin determined that I would be making yet another Butternut Squash Soup, but certainly not the same one already published here! No, this one would be more savory than sweet and bite you back upon closing your mouth on the spoon." Welcome Jill!

Our second newbie is Torwen from Torwen's Blog, joining us from the United Kingdom with this Vegan Singaporean Laksa. Torwen says, "This recipe is a mix from different sources and I adjusted it to my own preferences of course. The spice past is more or less based on Ottolenghi's recipe and I also referred heavily on this nice vegan recipe from Hunger Pangs. But there are endlessly more good Laksa recipes out there in the web. A colourful novelty I introduced was however, the use of black rice noodles. The end result is a beautiful, spicy, and warming vegan Laksa (you can see the black rice noodles at about 5 o'clock on the picture below)." Welcome Torwen!

Janet from The Taste Space has a hearty Martinique Sweet Potato Coconut Curry with Eggplant and Pineapple to share this week and says, "...this curry originates from Martinique, an Eastern Caribbean island, that has elements from Africa, France, the Caribbean and South Asia in its cuisine. The distinctive flavours come from the Colombo spice mix that includes cumin, coriander, mustard, fenugreek, black peppercorns, cloves and turmeric. The curry gets its heft from starchy sweet potatoes, but butternut squash could equally be used. The eggplant melts into the coconut-curry broth, tangy from the tamarind and lime juice."

Finally we have Joanne from Eats Well With Others, who made this healthy Quinoa Chowder with Sweet Potatoes, Spinach, Feta, and Scallions while saving her kitchen from her pancake-making roommate and her boyfriend. Joanne says, "After they were safely tucked away in Anu's room. Eating. Happily. I got to dig into my chowder. And maybe it was the fact that by this point, I was hungry enough to eat my own hand...but it was all the comfort I needed after that trying kitchen experience. There are no crazy innovative flavor combinations in here, just tried and true favorites that you can depend on to taste good."

Thanks to the friends--both old and new who joined in with their soups this week. If you have a soup, salad or sandwich that you would like to share, just click on the Souper Sundays logo on the side bar for all of the details.

Have a happy, healthy week!

Pasta with Spicy Tomato Sauce and Collard Greens: Some Like it Hot--And Spicy (and Healthy Too)

Sometimes I say yes to things without really thinking it through. For example, I agreed to do another round of the Engine 2 Challenge that I did last year with Whole Foods. If you weren't reading the blog back then, the Engine 2 Challenge is 28 days of eating a plant strong, meat-free, no oil diet. It's actually not that hard to do for me (except for the oil part) ;-) as I eat very little of most of that, and I cook vegan a good portion of the time. The challenge is that it falls during a month where I committed to several other things that don't really match those guidelines such as reviewing a book on marshmallows, participating in a cookbook spotlight cook off and review of a baking book, attending a chocolate festival at the end of the month, and a few parties and other events sprinkled in. Ah well... there never really is a perfect time so I'll be doing my best to make it work. I enjoyed the challenge last year so much (and I lost 9 pounds in the 4 weeks), that I stayed on it another 4 weeks and I have continued on eating plant strong and limiting my animal products since then. I am looking forward to a "reboot" and being inspired again by this year's experience. It's been 4 days so far and I am holding strong and feeling good despite some big temptations. I just keep the focus on all the wonderful foods I can enjoy and indulge in, rather than what I can't eat.

It was a bit difficult to pick a Tessa Kiros recipe that was spicy and didn't include meat, dairy or oil for the Some Like It Hot--And Spicy theme at I Heart Cooking Clubs this week. I ended up adapting the simple Pasta with Tomato Sauce from Apples for Jam, adding some spice with hot paprika and crushed red pepper flakes, along with some cinnamon for complexity. I took out the olive oil and subbed in veggie broth, and I replaced the cheese on top with a mix of hemp seed and vegan Parmesan. I also added thin strips of collard greens and used whole wheat pasta to boost up the nutrients. The result is a very healthy and tasty bowl of spicy pasta goodness. My changes are in red below.

Spicy Tomato Sauce
Adapted From Apples for Jam by Tessa Kiros
(Serves 4)

2 1/2 Tbsps olive oil (I omitted this and used 1/4 cup veggie broth)
1 clove garlic, peeled but left whole (I used 2 cloves and minced them)

(I added 1 tsp hot paprika, 1/2 tsp ground cinnamon & a pinch of crushed red pepper flakes)
1 (14-oz) can diced tomatoes (I used fire-roasted tomatoes)
salt and freshly ground black pepper
about 4 basil leaves, torn (omitted)

(I added 1 bunch collard greens, stems removed, cut into thin strips)
3/4 (16 oz) package spaghetti, or your favorite pasta
olive oil, to serve (omitted)
freshly grated Parmesan, to serve (used mix of 1 part vegan Parmesan to 2 parts hemp seed)

Put the oil and garlic in a saucepan over medium heat. (I used vegetable broth to sauté the minced garlic and spices) When you can smell the garlic and it has flavored the oil , add the tomatoes. Add a good pinch of salt and some pepper and bring to a boil. (I added the collard greens here) Lower the heat and cook uncovered for about 15-20 minutes, until the tomatoes have all merged with the oil into a sauce. Add the basil and a few drops of hot water toward the end of the cooking time if it looks as if it needs it. If you like, puree the sauce until smooth, taking out the garlic clove first. (Left the garlic in)

Meanwhile, cook the pasta in boiling salted water, following the package instructions. Drain the pasta and stir through most of the sauce. Divide among four serving bowls and spoon the rest of the sauce on top. Drizzle with a little olive oil, if you like, and serve with grated Parmesan.


Notes/Results: Full of good, spicy flavor. This sauce has a nice kick that plays off the sweetness of the tomatoes and the slightly bitter, earthy taste of the collard greens. The whole wheat pasta stands up well to the sauce and the greens. I liked the combination of hemp seed and vegan Parmesan as it gave it a grated cheese-like texture and the hemp seed adds a little protein too. This isn't a pasta for the delicate and faint of heart--it's a hearty bowl that fills you up. It made a satisfying and healthy dinner that fit into my Engine 2 meal plan. I would make it again.

You can check out how Some Like It Hot-and Spicy! over at I Heart Cooking Clubs and see the spicy dishes that some of the other IHCC participants made.

Happy Aloha Friday!

Opa! Kahakai Kitchen is Hosting My Big Fat Greek Wedding for February's Food 'N Flix!

I am thrilled to be hosting Food 'N Flix for February! Even better, I picked one of my favorite feel-good romantic comedies with a foodie touch, My Big Fat Greek Wedding.

Toula: : Nice Greek girls are supposed to do three things in life: marry Greek boys,

make Greek babies, and feed everyone... until the day we die.

You may have watched this fun movie multiple times like me, but if you haven't seen it, My Big Fat Greek Wedding is the story of Toula Portokalos, a frumpy, single 30-year old woman who mans the cash register and coffee pot in her family's Greek diner. Toula longs for more in her life but her father Gus just wants her to find a nice Greek husband and start having kids. Toula's mother Maria helps convince Gus to let Toula take computer classes at the local college and Toula's world begins to expand--she starts dressing up, wearing make-up and even exchanging her glasses for contacts. Her mother and her aunt Voula help get her out of the diner and Toula starts running her aunt's travel agency where she meets teacher Ian Miller and falls in love. The problem? Ian is not Greek, comes from a small, quiet, tightly-laced WASP family and (horrors!) is even a vegetarian! Can Toula and Ian deal with the clash of cultures and the interference from her huge, loud Greek family while planning that big fat Greek wedding? Grab a copy of this movie to find out and enjoy lots of food, family, romance and fun!

Make your favorite Greek dish or a recipe you have always wanted to try. Maybe a cake--flower pot in the center optional. Roast some meat perhaps? Wait... You don't eat no meat?! ...That's OK, make lamb!

How to participate in Food 'n Flix:

1. Watch the chosen film (My Big Fat Greek Wedding). Taking inspiration from the film, head into the kitchen and cook or bake or make something.


2. Post about it on your blog with a link back to THIS post and a link to Food 'n Flix. Use of the Food 'N Flix logo is optional.
   
   
3. Your post must be current (during month of film). And of course we don't mind if your post is linked to other events...the more the merrier!
   
   
4. Have fun with it!
   
   
5. Email your entries to me at: debinhawaii@gmail.com and include:

• Your name
• Your blog's name and URL
• The name of your dish and the permalink to the specific post you're submitting
• Attach a photo of any size (or tell me which one to "pull" from your post)
• Indicate "Food 'n Flix Submission" in the subject line

Deadline for submission is Monday February 27, and I'll be rounding up all the entries by February 29 (2012 is a leap year baby!)


Hope you join us!

Opa & Aloha!