Yields: 6-8 servings
2 1/2 pounds fresh heirloom tomatoes
8 cloves garlic, peeled
1 large yellow onions, thickly sliced
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart vegetable stock
4 cups fresh kale leaves
1/2 cup olive oil
1/3 cup walnuts
2 garlic cloves
1 teaspoon coarse kosher salt
Preheat oven to 450 degrees F.
Wash, core, seed and cut the tomatoes into halves. In a bowl, combine the tomatoes, garlic and onion. Toss with olive oil, salt and pepper. Spread the tomato mixture on to baking tray lined with foil. Roast for 20 to 30 minutes, or until caramelized.
Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add 3/4 of the vegetable stock. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Use an immersion blender to puree the soup until smooth. Return soup to low heat. Adjust consistency with stock. Season to taste with salt and freshly ground black pepper. Garnish in a bowl with Kale and Walnut “Pesto”.
Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add salt. Transfer to small bowl.
Flourless Chocolate Cake
Yields: 8 servings
1 1/2 cup cooked black beans
4 large eggs
1 tbsp mint extract
1 teaspoon stevia
5 tbsp flaxseed oil
1/3 blue agave syrup
6 tbsp dark, unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
Pinch of salt
Fresh mint leaves, for garnish
Preheat oven to 350 degrees F.
Blend beans, 2 eggs, stevia, flaxseed oil, blue agave syrup, and mint extract in a blender until completely smooth.
In a small bowl, combine cocoa powder, baking soda, and baking powder.
Beat remaining 2 eggs in a small bowl. Pour bean batter into egg mixture and mix well. Stir in cocoa powder and beat the mixture on high until smooth.
Scrape batter into a greased 9" cake pan and bake at 350 for 35-45 minutes, or until a toothpick comes out with a few moist crumbs.
Acai & Resberry Coulis
Yields: 1/2 cup
1 bag frozen acai berry pulp (3.5 ounces)
1/2 cup fresh raspberries
2 tablespoons water
Blue agave nectar to taste
Combine first three ingredients in a small saucepan. Over medium-high heat, bring to a boil. Reduce heat to low and simmer for 10 minutes or until sauce has thickened and the raspberries have broken down.
In a blender, puree sauce until smooth. Over a bowl, strain the sauce through a fine-meshed sieve to remove any seeds.
Taste for sweetness and add blue agave nectar to taste if needed.
Serve at room temperature or chilled. Sauce will keep in refrigerator for up to 3 days.