{"id":51095,"date":"2015-06-02T02:19:42","date_gmt":"2015-06-01T18:19:42","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=51095"},"modified":"2015-06-02T02:19:42","modified_gmt":"2015-06-01T18:19:42","slug":"recipes-chocolate-peanut-butter-tarts-omelette-from-vegan-lookbook-cookbook","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2015\/06\/02\/recipes-chocolate-peanut-butter-tarts-omelette-from-vegan-lookbook-cookbook\/","title":{"rendered":"Recipes: Chocolate peanut butter tarts, ‘omelette’ from vegan ‘Lookbook Cookbook’"},"content":{"rendered":"

Jessica Milan has three keys to creating a successful dish.<\/p>\n

“It has to not be complicated and easy to put together, and it has to be full of flavour, and fun to eat, too.”<\/p>\n

The former model-turned-photographer is founder of the blog Lookbook Cookbook<\/em> — the same name of her new book featuring gluten-free and vegan dishes.<\/p>\n

Here are two recipes featured in the Toronto-based cook’s new collection:<\/p>\n

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shutterstock<\/figcaption><\/figure>\n

CHOCOLATE PEANUT BUTTER TARTS<\/strong>
\nMilan said this sweet treat is the only recipe from her blog that is included in the book “because it’s been such a hit.” The tart features a crunchy peanut crust topped with a creamy peanut butter fudge.<\/p>\n

Crust:
\n320 grams (2 cups) roasted unsalted peanuts
\n1 ml (1\/4 tsp) sea salt
\n50 ml (1\/4 cup) extra-virgin coconut oil, at room temperature
\n50 ml (1\/4 cup) pure maple syrup<\/p>\n

Fudge:
\n250 ml (1 cup) organic dark chocolate chips
\n75 ml (1\/3 cup) pure maple syrup
\n7 ml (1\/2 tbsp) vanilla extract (optional)
\n250 ml (1 cup) smooth peanut butter<\/p>\n

For the crust, place the peanuts and salt inside a food processor and grind them into a coarse powder. You can leave some chunks if you want a crunchier mix. Add coconut oil and maple syrup and pulse again until a dough is formed.<\/p>\n

Remove contents from the food processor and press into the bottom of a 23-centimetre (9-inch) square casserole or pie dish, using a spatula or the back of a spoon to smooth out. Place the dish in the freezer to set.<\/p>\n

For the fudge, melt the chocolate chips in a saucepan over medium-low heat. Make sure that water doesn’t come into contact with the pan or chocolate or it will not melt properly.<\/p>\n

Add the maple syrup and vanilla and mix thoroughly. Remove from heat and add the peanut butter. You can mix completely or leave some of it unmixed to create a marble effect.<\/p>\n

Pour the contents over top of the crust, spreading evenly with a rubber spatula. Place the dish back in the freezer for an hour or two to set.<\/p>\n

When ready, remove from the freezer and cut into squares. Serve chilled and store in the freezer or refrigerator.<\/p>\n

Makes 9 servings.<\/p>\n

 <\/p>\n

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shutterstock<\/figcaption><\/figure>\n

CHICKPEA “OMELETTE”<\/strong>
\nGround chickpea flour serves as the egg substitute for this vegan take on the omelette. Milan opts to fills hers with red pepper and green onion; however, any vegetable can be substituted provided that it’s finely diced.<\/p>\n

125 ml (1\/2 cup) chickpea flour
\n2 ml (1\/2 tsp) sea salt
\n125 ml (1\/2 cup) purified water
\n50 ml (1\/4 cup) red bell pepper, finely diced
\n1 green onion stalk, finely diced
\nOil, for frying
\n1 small avocado, cut into wedges
\nSlices of tomato
\nA handful of baby spinach<\/p>\n

In a bowl, combine chickpea flour, sea salt and water. Whisk well with a fork. Add diced pepper and onion to the batter and mix once more.<\/p>\n

Coat a small frying pan with oil and warm over medium-low heat. Add the chickpea batter to the centre. Quickly pick up the pan and swirl around so that the batter forms a circular shape. Depending on the size of the frying pan, the batter should ideally reach the edges.<\/p>\n

Cook for several minutes, keeping a close eye on the pan to ensure the dish doesn’t burn. The top side of the batter should bubble throughout and the sides should begin to turn golden-brown.<\/p>\n

Take a peek to double-check and then carefully flip it over. Cook the other side for a few minutes before transferring to a plate.<\/p>\n

Serve with avocado, tomato, spinach and any other ingredients of your choosing.<\/p>\n

Makes one serving.<\/p>\n

Source: “Lookbook Cookbook: Simple, Delicious, Gluten-Free & Vegan Dishes” by Jessica Milan , 2015.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

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