Coffee enriches flavors in gravies, stews, and tomato-based recipes such as pasta and barbecue sauces, baked beans, and chili. Choose a good-quality roast and store it in an airtight container at room temperature. Brew it fresh and a little stronger for cooking. Substitute it for half of stocks or broths, add it to vinaigrettes and marinades, or grind beans in a pepper mill and add a bit to spice mixes.
Silken tofu, cocoa and chocolate soymilk step in to replace much of the fat in this recipe. The result is astoundingly goodwith no tofu taste whatsoever. ...read more
anilla extract, brown sugar and a spoonful of brewed coffee subtly deepen the rich chocolate flavor. ...read more
An effective fat replacer, prune purée contains fruit pectins that support the structure of baked goods, and it has natural sorbitols that extend the freshness. Organic powdered sugar is ground from evaporated cane juice into a fine powder that is used 1:1 in any recipe that ...read more
Although a brownie is rarely a nutrient-dense snack, it doesn't have to be completely decadent. This recipe contains dramatically less fat than usual, yet the results are rich and chocolaty. The secret is to replace the butter and cocoa butter with cocoa and chopped dates, which ...read more