The Ele audience, proclaimed and self-proclaimed chefs and yogis share some of their faves!

1. Grace’s Outrageously Yummy Chocolate Mousse (via Grace Ventura Sardonicus)

Serves 4

Ingredients:

2 avocados

1/4 c agave nectar, yacon or brown rice syrup (to taste)

1/4 c cacao powder (to taste)

1/4 c water

2 T vanilla extract

1/4 t celtic or sea salt

Directions:

Place avocado, agave nectar, cocoa powder, vanilla and sea salt in a blender. Gradually add 1 tablespoon of water at a time to achieve a creamy consistency. Serve with fresh fruit. Variation: For a little spice add cinnamon, nutmeg, pinch of cayenne, almond or raspberry extract.

2. Joe’s Trepasta (via Joseph TheleftoverChef Tapper)

Ingredients:

Three of your favorite pasta (about 10oz of each). Recommended: Wheat spinach stuffed pasta shells, Quinoa elbow macaroni and Spirulina spaghetti noodles, broken in threes.

Olive oil

Red onion, chopped

4 cloves garlic, minced

1 red or orange bell pepper, chopped

1 big handful of French green beans, trimmed

1T Italian seasoning

¼ t black pepper

Four Roma or six Compari tomatoes, chopped

1 handful of raw spinach

1 c almond, soy or coconut milk

Two vegan chicken bouillon cubes (or substitute: mace spice, garlic, sea salt and cane sugar to taste)

Half lemon

Half lime

Directions:

Boil three pasta together according to directions on packages. Boil for one minute less than lowest cooking times. In separate deep dish skillet, add about 2-3 tablespoons of olive oil over medium heat. Once oil gets hot, stir in onion, garlic, bell pepper, green beans, black pepper and Italian seasoning. Sauté for 3 minutes stirring occasionally. Add in tomatoes and spinach. Stir, sautéing for 1 minute. Add in almond milk, bouillon(or substitute mix), pasta, squeeze lemon and lime juice in. Stir well. Allow to simmer as sauce thickens. Garnish however you like! Recommended: Minced parsley and scallion.

3. Jack’s Sweet Home Alabama Fried Okra & Green Tomatoes (via Jack Davis)

It’s a side dish!

Ingredients: As many green tomatoes and okra as you want, salt, pepper, flour, corn meal and egg (or a vegan egg substitute).

Directions: Slice green tomatoes and okra then coat with salt and peppered flour. Dip in egg then corn meal then fry in canola oil until golden & crispy.

4. Cassidy’s Crowd Pleasing California Sprout Rolls (via Cassidy Andre Barbeau)

Ingredients:

4 sheets Nori seaweed

2 c sprouts

1 thinly sliced avocado

1 thinly sliced red bell pepper

1/2 carrot, julienne cut

1 c pineapple, cut into strips

1/2 c Tahini

1/4 c lemon, freshly juiced

Directions:

1. Begin by whisking the tahini and lemon juice together and set aside.

2. Place a Nori sheet on a flat surface and lay a thick portion of sprouts across the whole width (about 1 inch deep). You want about 1/2 cup of sprouts as your thick base.

3. Now spread across the sprouts the pineapple, avocado, carrot and bell pepper.

4. Drizzle the tahini-lemon mix over the top.

5. Roll the Nori like a sushi roll taking care to keep it tight.

3. Just before it is completely rolled, dab a bit of water on the length of the edge, which helps it form a secure bond.

4. Slice it like sushi rolls and serve on a nice platter, and enjoy!

5. Matthew’s Vegan Baked Mac and Cheese (via Matthew Foor)

Serves 6

Ingredients:

4 quarts water

1 T sea salt

8 oz. macaroni

4 slices of bread torn into large pieces

2 T plus 1/3rd c non-hydrogenated margarine (recommended brand: vegan Earth Balance)

2 T shallots, peeled and chopped

1 c red or yellow potatoes, peeled and chopped

1/4 c carrots, peeled and chopped

1/3 c onion, peeled and chopped

1 c water

1/4 c raw cashews

2 t sea salt

1/4 teaspoon garlic, minced

1/4 t Dijon mustard

1 T lemon juice, fresh squeezed

1/4 t black pepper

1/8 t cayenne pepper

1/4 t paprika

Directions:

1. In a large pot, bring water and salt to a boil. Add macaroni and cook. Drain pasta and rinse with cold water. Set aside.

2. In a food processor, make breadcrumbs by pulverizing the bread and 2 Tablespoons margarine to a medium-fine texture. Set aside.

3. Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes, carrots, onions, 1 Cup of water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.

4. In a blender [or food processor] process the cashews, salt, garlic, 1/3 Cup margarine, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth.

5. In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9 x 12 cassarole dish, sprinkle with breadcumbs, and dust with paprika. Bake for 30 minutes or until cheese sauce is bubbling and the top has turned golden brown.

(c=cup; t=teaspoon; T=tablespoon)

Bon Appétit!