Reprinted with permission from The Millennium Cookbook: Extraordinary Vegetarian Cuisine by
Eric Tucker & John Westerdahl, Ph.D., M.P.H., R.D.
Dessert Recipes by Sascha Weiss.
Copyright © 1998 by the Millennium Restaurant.
Published by Ten Speed Press, an imprint of the
Crown Publishing Group, Berkeley, CA.
Photo Credit: Renée Comet
Mad Good Chocolate Cake
Makes 7 individual cakes
11/2 cups unbleached all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon sea salt
4 ounces extra-firm low-fat silken tofu
3/4 cup soy milk
3/4 cup maple syrup
1/2 cup canola oil
2 teaspoons vanilla extract
1/4 teaspoon fresh lemon juice
7 tablespoons Chocolate Ganache
Fresh berries of choice
Unsweetened cocoa powder for dusting
Preheat the oven to 350°. Into a large bowl, sift the flour, cocoa powder, baking powder, and soda together. Add the salt and stir well until combined.
In a blender, combine the tofu, soy milk, maple syrup, oil, vanilla, and lemon juice. Purée until smooth. Pour the wet mixture into the dry mixture and whisk until smooth, scraping the sides of the bowl with a rubber spatula as needed.
Fill each of 7 greased muffin cups half-full. Place 1 tablespoon Chocolate Ganache in a ball on top of the batter. Top with more batter to fill each cup just over three-quarters full.
Bake the cakes for 35 to 45 minutes, or until they are firm and begin to pull away from the side. Let cool to the touch. Remove from the muffin cups, using a paring knife if necessary. If making ahead, rewarm in a 300° oven for 5 minutes.
For each serving, make a spiral of Caramel-Rum Sauce on a plate. Place a warm cake in the middle of the plate, place some berries around the cake, top the cake with a scoop of Coconut Sorbet, dust with cocoa powder, and enjoy.
Nutritional information per serving:
511 Calories (41% from fat), 6 g Protein, 70 g Carbohydrate, 23 g Fat, 0 mg Cholesterol, 223 mg Sodium, 3 g Fiber
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Makes 4 cups
1 pound semisweet nondairy dark chocolate,
2 cups soy milk
Melt the chocolate in a double boiler over barely simmering water. Pour the soy milk into a blender, then pour in the melted chocolate and purée until smooth. Or whisk half the soy milk into the chocolate, then whisk in the second half and continue whisking until the mixture is smooth. Pour the ganache into an airtight container and refrigerate for 6 hours, or until firm. Will keep for 1 week refrigerated.
Nutritional information per 1/4 cup:
161 Calories (50% from fat), 2 g Protein,
18 g Carbohydrate, 9 g Fat, 0 mg Cholesterol, 4 mg Sodium, 2 g Fiber
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Sample Recipe from The Millennium Cookbook
by Eric Tucker & John Westerdahl, PH.D., M.P.H., R.D. Dessert Recipes by Sascha Weiss
Makes 1 cup
1 cup fructose
1/3 cup water or other liquid such
as Meyer lemon juice or rum
In a small, heavy saucepan combine the fructose and the water or other liquid. Place the saucepan over a medium high heat. Cook until the mixture comes to simmer, allow to turn a light brown, then remove from heat. Pour into an airtight container and refrigerate. The caramel sauce will thicken when chilled, about 3 hours. Store in the refrigerator for up
to 2 months.
Nutritional information per 1/4 cup:
192 Calories (0% from fat), 0 g Protein, 48 g Carbohydrate, 0 g Fat,
0 mg Cholesterol, 1 mg Sodium,
0 g Fiber
Caramel Rum Sauce: In place of water, add a mixture of 2 tablespoons water
and 2 tablespoons rum to the
The Millennium Cookbook
by Eric Tucker &
John Westerdahl, PH.D., M.P.H., R.D.
Dessert Recipes by Sascha Weiss
Since its doors opened in 1994,
the Millennium Restaurant has been widely praised for its truly innovative ~ and delicious ~ approach to vegetarian cuisine. The Millennium’s mission is to craft dishes that are wonderful to eat, heart healthy, made without meat, eggs, dairy, and good for the planet as well. If this sounds like a tall order, it’s because you’ve never tasted chef Eric Tucker’s millennial masterpieces. His recipes will surprise you.
This is vegan eating at its lush, sensual best, a gourmet feast for the eyes and senses. The recipes draw on a world of culinary influences, bringing together glorious flavors from Latin America, the Middle East, Asia, Africa, and beyond, in intriguing appetizers, wholesome soups and salads, creative pizzas and pastas, satisfying entrees, and truly decadent desserts (think vegan cooking means no rich, dark chocolate? Think again!)
Flavorful and exciting as this food is, is also heart healthy. Co-author John Westerdahl is a professional nutritionist, and he has helped tailor many of the recipes to be lower in fat.
With full nutritional information, great advise on tailoring recipes to your personal eating preferences, and simple, friendly instructions, these recipes are sure to delight.
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