Before I get started on this week’s really exciting topic (if you missed that post, read here first), I want to let anyone know who doesn’t already that today (February 1st) on The Oprah Winfrey Show Oprah will be talking about veganism. What is she going to say? I have no idea, but I sure as heck am going to TiVo it! Apparently Oprah and her almost 400 staffers all went plant strong for a week and
have entered the 21st eentury are going to tell us about it. Yes!
Now on to the really important stuff. Rip shared his ideas for what he is going to be serving up at his Super Bowl Sunday get together. And first thing’s first, let’s talk about dessert! If this subject makes you a little nervous, you are not alone! My advice? Know your limits and have a plan in advance for what to do with the leftovers!
Rip’s first recommendation comes by way of his lovely sister, Jane, who made this chocolate deliciousness for us at our local Whole Foods during the Engine 2 Diet 28 Day Challenge. It’s awesome and easy and could and should be made days in advance, which is really nice when it comes to entertaining. There is no amount of me explaining how good this is. It’s that good.
As Jane said, “This freaked me out. This dessert was so amazing when I first had it. It made me, an almond M-n-M addict, realize that I could kick that final frontier of processed food.”
You know it’s gonna be at my Plant Strong Super Bowl Party!
THE UNNAMED DESSERT (aka ‘You Know You Want It’ and “The Incredible Edible”)
by Jane Esselstyn, inspired by Chef A.j.’s Chocolate Fundue recipe
16 ounces pitted dates (or you can pit them yourself)
2 cups of almond milk – plain unsweetened
10 oz. almond butter or peanut butter
1 tsp vanilla
2/3 cup dry cocoa powder (optional)
2 cups raw almonds (or walnuts) – toasted at home and crushed
*The night before, place the dates in a container and pour on the almond milk so that it covers all of the dates. Place in the refrigerator and let soak overnight.
The next day, pour the dates and almond milk mix into a food processor. Add 10oz. of almond butter (or peanut butter) and 1 tsp vanilla into the food processor. Blend until smooth and uniform in appearance, thick but spreadable. (If you desire more of a fondue style, drizzle-able texture add more almond milk.)
STOP! Taste what you have made. If you love it at this stage do not add the cocoa and just skip down to Final Stage directions below. If you want to make it chocolate, blend the 2/3 dry cocoa powder to the ingredients.
Final Stage: Into a handsome baking dish or small souffle dish sprinkle a thin layer of toasted, crushed almonds or toasted, crushed walnuts. Then pour the date mixture on top of the crushed almond layer. Add another thin layer of toasted, crushed almonds on top. Freeze overnight or until frozen solid before serving.
Serve frozen, cut in squares.
Rip’s second selection is an Avocado and Raspberry “Pie.” I personally can attest to the fact that chocolate and avocado together is delicious. Renee Mahon from Michigan, the recipe’s creator, said, “OK!! I have to share! We have a little immersion support group going in Michigan. We meet once a month at a house and everyone brings a dish to share. I made a dessert and it was amazing…” It appears this too will be at Rip’s Plant Strong Super Bowl Party.
AVOCADO & RASPBERRY PIE
by Renee Mahon
2 ripe avocados
2 Tbsp orange juice
14 oz. of grain-sweetened chocolate chips
1 tbsp vanilla
1/3 cup “milk”-soy or almond
2 small packs fresh raspberries
Place chocolate chips and vanilla in a double boiler and melt the chocolate.
Meanwhile, mash the 2 avocados in a bowl and pour the orange juice over the top.
Place the avocado mixture, melted chocolate and “milk” into a food processor and blend until smooth.
Once combined pour over fresh raspberries in a pie pan. Put more fresh raspberries on top & refrigerate until it hardens.
It comes out super firm. Cut into small wedges because it is so dense, so firm and yummy!
E2 Dark Chocolate Brownies
from The Engine 2 Diet by Rip Esselstyn, created by Lydia Heckendorf
Makes about 20 brownies
1/2 cup light brown sugar, packed
1/2 cup raw sugar
1 cup unsweetened applesauce
1 tbsp Ener-G egg replacer mixed with 1/4 cup water
1/4 cup + 2 tbsp soy milk
1 1/2 tsp vanilla extract
1 1/2 tsp apple cider vinegar
1 1/2 cups whole wheat pastry flour
3/4 cup cocoa powder
1 tsp baking soda
1/2 tsp sea salt
1 1/2 cups (dairy-free) 60% chocolate chips or chunks
Preheat oven to 375 degrees. Combine the sugars and applesauce with an electric or handheld mixer. Beat in the Ener-G mixture, soy milk, vanilla and vinegar. Combine the dry ingredients (except the chocolate chips) in a separate bowl. Gradually add the dry mixture to the wet ingredients, then stir in the chocolate chips. Pour the batter into a sprayed 9X13″ baking dish. Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean.
And there you have it folks! Installment #1 in our Plant Strong Super Bowl Parties series! Check out Rip’s blog, The Daily Beet, to see what he’s saying about this call to action! Don’t be shy, contribute your own food ideas! If you’d like to contact me directly, my e-mail address is wendysolganik.@yahoo.com