Flourless Chocolate Cake--decadent (no wheat)

This is rich! We had a version of this in Saluda at the Purple Onion. So I had to make it even though it is NOT fat free!! We have not been having eggs or butter.....but once in a while an exception can be made?? Well ...anyways since this is gluten free I wanted to try it.....it is for rare occasions....however the brownie recipe I have on this blog is close in taste and it has no eggs, no butter and no flour!! (the brownie recipe can be found at:
http://nannykimsrecipes.blogspot.com/2008/12/gf-brownies-dairy-free.html


Preheat oven to 375


4 squares of unsweetened Baker's chocolate (it has no milk) (can use semisweet-see note below
1 cup of raw sugar (regular sugar is easier--but I had raw) (use 3/4 cup if using the semisweet chocolate)
1 stick of butter
1/2 cup of cocoa powder
3 eggs
1 tablespoon or so of Hershey's chocolate syrup (omit if using the semisweet)

Microwave the chocolate at 40 percent power until softened. Add butter and continue to microwave until soft. Mix together. Add the sugar mixing well and microwave one more minute. Stir again. Add the cocoa powder--mix well. Add the Hershey's syrup to get it to the right sweetness. Add the eggs, mixing well.

Prepare an eight inch round cake pan with pam. Add parchment paper or wax paper to the bottom and spray with pam. Place the batter in the pan and cook for about 20 minutes or just until the top forms a crust. (DON'T OVER COOK) Remove and cool 5 minutes and then invert on a plate. You can serve this warm or cold . ..with or without more syrup or cocoa powder or powdered sugar or whatever...

Ps. You can use semisweet baker's chocolate and reduce the sugar to 3/4 cup (but some semisweet has milk in it) if you use semisweet you can delete the Hershey syrup

Simple oil free hummus (Eowyn's)

2 cans chickpeas,(drained--set liquid aside)
2 tab lemon juice,
3 shakes texas pete (or some picante tablespoon or so)
4, 5 sprigs of cilantro 
2 cloves garlic
salt to taste and pepper 

Optional: slice of red bell pepper 

Optional- if you want added fat add a tablespoon of tahini  and some salt

Mix all in food processor. If you need more liquid add a little of the bean liquid)

PS works with just  1 can as I have accidentally been doing 🤣 options are some cumin too

Chickpea Marsula-- A Mcdougall recipe

I love this ,but I will cut back on the Cayenne pepper next time (the amount of cayenne called for was super HOT). This is nice on rice. McDougall calls it Chana Marsala (June 09 newsletter) prep-20 min Cook --40min. Serves around 6

1 onion chopped
2 cloves garlic, minced
1 tsp grated fresh ginger
2 tab vegetable broth (I used water)
1 tabground coriander
2 tsp ground cumin
1 tsp turmeric
1/4 tsp cayenne pepper (Me cut back or better yet omit and use some mango chutney)
1 14.5 oz can diced Tomatoes
1 14.5 oz can garbanzo beans drained and rinsed
1 4oz can chopped green chilies (Me--use more like 2 ounces)
1 cup water
4 cups coarsed, chopped spinach
2-3 tab chopped fresh cilantro

Place onion, garlic, ginger in non-stick pot with broth (or water) --I used my iron skillet. Cook until onion slightly soft. Stir in spices. Cook 1 min, stirring. Add tomatoes, beans, chilies, water. Cook 20 minutes. Add Spinach cooking ten more minutes. Sprinkle with cilantra.

Summer corn chowder-Mcdougall June 09 newsletter

AGAIN I forgot to take a photo until it was almost gone! THis is wonderful.

This is from Mary McDougall's newsletter (June 09)-She gave this different version -It is wonderful I used frozen yellow and white corn. I also used a can of white corn for the blender part.

Summer Corn Soup
This is a variation on the Corn Chowder from the July 2002 newsletter. This one uses a few more vegetables and is not quite as spicy.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Servings: 6

4 cups fresh corn kernels (see hint below)
2 cups rice, soy or almond milk (I used almond--really tasty in this)
2 cups vegetable broth (see note below in red)
1 onion, chopped
1 green, yellow or orange bell pepper, chopped (I used yellow)
1 small zucchini, chopped (I used a large one)
2 tomatoes, seeded and chopped (I only had patio tomatoes)
Several twists freshly ground white pepper
¼ cup slivered fresh basil leaves
Dash sea salt, optional
I added a few sprigs of parsley

Place 2 cups of the corn in a blender jar with the non-dairy milk of your choice and process until smooth. Set aside.

Place about ¼ cup of the broth in a large soup pot. Add the onion, bell pepper, and zucchini. Cook, stirring frequently until vegetable are fairly tender, about 5 minutes. Add the remaining broth, the remaining 2 cups of corn kernels and the tomatoes. Bring to a boil, reduce heat and simmer for 5 minutes. Add the blended corn/milk to the pot along with the pepper. Heat through, but do not boil. Stir in the fresh basil and sea salt. Serve at once.

Hint: Frozen, thawed corn kernels may be substituted for the fresh corn, if desired, although the fresh corn gives the soup a more vibrant flavor.

Note-- for home made vegetable broth without gluten or msg go here: http://nannykimsrecipes.blogspot.com/2008/09/vegetable-broth.html