*vegan 

There seems to be a common misconception that vegan brownies just can’t hang with the non-vegan variety. No longer. Take one look at these photos and there’ll be no doubt in your mind that these completely vegan brownies can go toe to toe with any delicious dessert. The secret? Coffee and applesauce.

INGREDIENTS

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*topped with a seared scallop. Can you guess which five ways the chefs prepared the asparagus?

Ingredients (serves 2)

Sauteed Noodles:

• 1/2 lb Shanghai-style noodles
• 2 cloves minced garlic
• 1 tbs vegetable oil
• 2 tsp white soy sauce
• 1 stalk sliced green onion
• 1/2 tsp ponzu sauce

• 2 eggs
• 1 c soy sauce
• 1/4 c mirin
• 1/4 c water

1. Drop eggs into simmering water and cook for 6 minutes and 45 seconds. Remove immediately and place into an ice water bath. Once the eggs have cooled, peel. 

2. Mix the soy, mirin and water in a medium bowl. 

3. Soak the peeled eggs for at least 1 hour before serving. (Before serving, you may gently reheat the eggs in the soy mixture in a small saucepan). 

4. Slice the eggs in half and serve on top of the garlic noodles. Add sliced green onion to garnish.

Update: By request, we’ve add the complete recipe. Read on!

I think we’re all guilty of falling in to weeknight salad routines of leaf lettuce, vinaigrette dressing and whatever veggies we have sitting in the fridge. But switching up your salad routine can be as reinvigorating as it is easy. This beet salad inspired by Aziza SF is the perfect example of creativity without being overly difficult for the home cook.

To Make the Beets

Preheat over to 375 degrees. Coat a variety of beets in olive oil and roast in an open pan until a skewer or fork inserts easily into the beets, approximately 30 minutes. Let cool, then peel the beets with the help of a towel.

To Make the Avocado Puree

Peel 2 ripe avocados. Using a blender, puree avocados with about 1/4 cup of cream until smooth.

To Make the Pumpkin Seed Crumble (From Mourad Cookbook):

• 6 tbs toasted pumpkin seeds
• 1/4 cup panko bread crumbs
• 2 tbs brown sugar
• 1.5 tsp grated lemon zest
• 1 tbs olive oil
• salt, to taste

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INGREDIENTS (serves 4-6)

• 1 lb. gigantes
• 6 cups vegetable, chicken or beef stock
• 2 garlic cloves
• 3 tbs. olive oil
• 12 oz. can diced tomates
• 2 tbs harissa spice (found at Middle Eastern grocery stores)
• 3 sprigs cilantro, coarsely chopped
• 3 sprigs parsley, coarsely chopped
• 1 c of your favorite melting cheese (i.e. mozzarella, provolone, fontina or raclette)

To celebrate the launch of LUNA’s newest flavor Peanut Honey Pretzel and just in time for Valentine’s Day, Kali’s Kitchen crafted this unique pot de creme recipe that is sure to please the biggest peanut butter lovers out there.

Peanut Butter Pot De Creme Ingredients

• 3/4 cup maple syrup
• 1 1/2 cups creamy peanut butter
• 4 cups half & half
• 2 tsp vanilla extract
• pinch of salt
• 8 egg yolks (at room temperature) in a separate bowl

Whisk everything but the egg yolks in a pot and bring to just under a boil (Be sure it doesn’t boil).

Whisk the hot milk liquid very slowly into the egg yolks.  You have to go slow at first so you don’t cook the yolks.

Pass it all through a very fine mesh sieve.

Pour into your ramekins. Place them in a larger baking dish and fill halfway up the ramekins with hot water.  Cover with foil and bake at 300. Check after about 20 minutes, and continue to bake until barely set.  Overbaking could lead to a grainy texture. Chill completely before serving.

(*Can be made a day ahead if wrapped tightly.)

Pumpkin Seed Crumble Ingredients  (From Mourad Cookbook):

• 6 tbs toasted pumpkin seeds
• 1/4 cup panko bread crumbs
• 2 tbs brown sugar
• 1.5 tsp grated lemon zest
• 1 tbs olive oil
• salt, to taste

Combine the panko, lemon zest and sugar in a food processor and pulse to mix well. Add the pumpkin seeds and pulse a few times to fully incorporate the seeds with the bread crumb mixture. With the processor still running, slowly drizzle in olive oil until the crumb mixture is a little damp.  Spread it on a baking sheet and bake at 350 until nice and toasty. Approximately 5 minutes should do it.

(*The crumb topping can be made ahead if stored in an airtight container.)

To Finish: Sprinkle the crumble over the top of the chilled pot de creme and drizzle some honey over the top.

This was every bit as good as it looks.