Tag: recipe

Raw Vegan Chocolate Tart from Euphoria Retreat, Greece

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I believe that chocolate is the best of all food groups, but I like good quality chocolate so I can keep my intake on the healthy side. Imagine my delight on discovering this delectable and seemingly decadent chocolate tart during a stay at my favorite wellness destination, Euphoria Retreat in Mystras in Greece’s Peloponnese region.

This chocolate tart is raw and vegan, so you don’t need an excuse to eat it. I’m eternally grateful to the chef at Euphoria Retreat for sharing the recipe. I have made this dessert a few times, even fooling some anti-vegans who were shocked on discovering that the rich, creamy filling does not contain an iota of dairy.

Serves 4 to 8. You can make between 4 and 6 invidual tarts, depending on the size of mold you use. This recipe also makes one 9-inch tart, as pictured. If you want more filling, simply double the quantity.

INGREDIENTS

Base

  • ½ cup almonds
  • ½ cup walnuts
  • ½ cup golden raisins
  • 1 ½ tbsp cocoa powder
  • Water

Filling

  • 210 gr. Unsweetened almond milk
  • 85 gr. Dark chocolate, 70% or higher
  • 120 gr. Seedless dates
  • Topping, choose from the following:
  • Pomegranate arils
  • Dried cranberries
  • Shredded coconut
  • Chopped pistachios

METHOD

Base

  1. Line 4 muffin cups or one 9-inch pie dish with parchment.
  2. In a food processor, chop the nuts and raisins until the mixture is soft and crumbly. Add the cocoa powder, and mix until incorporated. If the mixture is too dry and doesn’t hold together, add a teaspoon or so of water, but don’t overdo it.
  3. Press the mixture into the pie molds, dividing equally if using small molds, and forming the tart with your fingers. Refrigerate for 10 to 20 minutes.

Filling

  1. Melt the chocolate in the microwave or in a heat-proof dish over a pan filled with boiling water. (Do not let the water touch the dish). Cool slightly.
  2. Add the dates and almond milk to a food blender, blend until smooth. Add the melted chocolate and blend again.
  3. Pour the chocolate onto the tart bases, return to the fridge to set.
  4. Carefully remove the tarts from the molds by grabbing them from the parchment paper.
  5. Decorate with fruits and nuts before serving. I prefer chopped pistachios and pomegranate arils for a colorful finish.

Mediterranean Tuna Salad With Peppers

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This Mediterranean-inspired tuna salad tastes lighter and fresher than the mayonnaise-laden version. The peppers and parsley add a good dose of vitamin C, while the celery provides more crunch for good measure. I use the Tonnino brand of tuna that comes in a jar. It’s a bit more expensive than the canned variety, but the quality is better.

Serve the tuna salad on a bed of organic greens, with crusty bread, or pasta.

As a big proponent of the Mediterranean Diet, I am working my way through the New York Times collection of recipes dedicated to that lifestyle. Usually, I change recipes but not this one. It is perfect as is.

Ingredients

Yield: 4 servings

  • 1 red, yellow or orange bell pepper, thinly sliced
  • 1 hot green chile, such as serrano, seeded and thinly sliced
  • 1 ½ tablespoons sherry or red wine vinegar
  • Salt and black pepper
  • 2 celery stalks
  • 2 (5-ounce) cans or 1 (7- to 8-ounce) jar tuna packed in olive oil. (Sometimes I use 2 jars…)
  • ¼ cup fresh flat-leaf parsley leaves, coarsely chopped

Method

Toss the pepper and the chile with the vinegar and a big punch of salt in a large bowl. Let sit for 10 minutes. Meanwhile cut the celery into ¼-inch dice.

Add the celery, tuna with all of its oil and chopped parsley to the peppers. Toss until the tuna flakes into bite-size pieces and everything is well mixed, then season to taste with salt and pepper. Serve immediately or refrigerate in an airtight container for up to 2 days.