Chocolate Raspberry Tart, pg. 138 (with cherries instead of raspberries)
So, this is one of the cookbooks where I love the back story behind it as much as I do the cookbook. Private Chef, Alan Roettinger had done a previous book for Book Publishing Company. At the time, he wasn’t vegan, or even a vegetarian for that matter. But he wrote this vegetarian cookbook called “Omega 3 Cuisine.” It had good success, so Book Publishing Company asked him to write a second book, a vegan one this time. “Speed Vegan”
High-Powered Green Juice, pg. 45 and Tarahumara Running Food, pg. 22
Somewhere along the line Alan mentioned in his writing of this book that the recipes were kind of “accidentally vegan” but were still good. [I’m paraphrasing here]. Book Publishing Company, a company that only publishes vegan and vegetarian cookbooks took issue with this and explained to Mr. Roettinger that their readers would too. They wanted him to understand that vegans and vegetarians think food without cruelty is delicious in its own right, and not that it’s some sort of mediocre substitute for an animal product based meal.
Three Sisters Soup, pg. 66
Around that period in time Alan went to the Dr. for his yearly physical. He had high blood pressure. His cholesterol was through the roof and he was tired all the time and overweight. His Dr. suggested that Alan should go on statin medications. Alan replied with something to this effect [paraphrasing again] “Naw, I’m going to go vegan.” I’ll check back with you in a few months and we can look at my results.”
Ratatouille, pg. 116
As you can probably guess, Alan never did need those statin medications. He dropped his extra weight, as well as his cholesterol and the blood pressure. He’s 100% vegan now and he’s never looked back. Today he’s creating Extraordinary Vegan meals where plants are the star of the show and loving it.
He served this beautiful tart at his birthday dinner the first year he was vegan. His guests were wondering how he could make a delicious birthday cake without eggs, cream or butter. I’m pretty sure this showed them that those things are completely unneccessary.
Chocolate Raspberry Tart
Almond Crust:
- 1 1/2 cups finely ground or chopped raw almonds
- 1/2 cup palm sugar
- 1/3 cup extra-virgin coconut oil
Chocolate Filling:
- 4 1/2 ounces dark chocolate, chopped
- 1 cup full-fat coconut milk
- 2 tablespoons framboise eau de vie or raspberry liqueur
Topping and Glaze:
- 2 pints fresh raspberries (I used cherries)
- 3/4 cup fruit-juice-sweetened raspberry jam
Preheat the oven to 350 degrees. To make the crust, combine the almonds, sugar and oil in a medium bowl and work with your fingers to form a thick, crumbly paste. Press into and 8-inch fluted tart pan with a removable bottom. Use a one-cup measuring cup or similar small container to press and form an even inside edge. Refrigerate until firm, about 45 minutes.
Put the tart pan on a baking sheet and bake for 15 minutes. The crust will be puffy and slightly misshapen. Press the crust gently back into shape with the measuring cup. Return to the oven and bake for 7 minutes longer. Remove from the oven and set on a rack to cool completely before proceeding.
To make the chocolate filling, put the chocolate into a blender. Put the coconut milk into a small sauce pan over medium heat. As soon as it begins to bubble around the edge, remove from the heat. Count 10 seconds and then pour over the chocolate in the blender. Add the liqueur and process until very smooth.
Pour half of the chocolate mixture into the cooled crust. It should come about halfway up the inner side of the shell. Spread it out evenly, taking care not to get any on the rim.
Starting from the rim of the tart, arrange half of the raspberries in tight concentric circles over the filling. pushing the berries down slightly so they touch the bottom. End with one raspberry in the center. Pour the remaining chocolate mixture over them, filling in spaces between the raspberry tops and covering them completely. Take car not to drip any filling on the rim. Layer the remaining raspberries on top of the chocolate. again in concentric circles, but don’t press them down. Refrigerate the tart until the filling is firm, 2-4 hours.
To make the glaze, put the jam in a small saucepan and warm over medium-low heat, stirring constantly, until it melts. It should be fairly thick, but runny enough to apply with a pastry brush. Pour through a strainer to remove any raspberry seeds, pressing down to extract as much liquid as possible. Using a pastry brush, very gently brush the melted jam over the raspberries, allowing a little of the excess to drip down between them and cover the filling underneath. When the entire surface of the raspberries is coated, set the tart aside for at least 10 minutes to let the glaze congeal.
To serve, hold the tart pan rim with one hand and push up gently on the bottom with the other hand to release the tart. Set the rim portion aside. Slip a knife very carefully between the tart shell and the bottom of the mold. work the knife gently around until the tart comes away from the mold. Set the tart down on a cutting board and cut it with a hot, dry knife. bracing the rim with one finger on either side of the knife to keep the tart shell intact. Slide the knife under the cut portion and gently lift it out. Put the slice on a dessert plate. Repeat as needed. Serve at once.
Buy the paperback copy of the book on Amazon here or get the Kindle edition for just $9.99 here!
Or for a chance to win this amazing Giveaway, Click on the link below to enter the Giveaway! This contest is open to entrants in the USA only! You must also follow this blog by email or RSS feed to qualify. You have until Friday December 20th! I will notify the winner by email on Monday the 23rd of December. GO!!
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Day 1: Free Vegan Lifestyle Magazine. Day 2: Free Case of Butler Soy Curls. Day 3: Alternative Outfitters Vegan Boutique $25 Gift Card and Free Messenger Bag. Day 4: Sunwarrior Raw Vegan Protein Powder or Product of Choice Giveaway. Day 5: Tropical Traditions 1 Gallon Gold Label Virgin Coconut Oil Giveaway. Day 6: Sweet Debbie’s Organic Treats, Allergy Free & Vegan Recipes. Cookbook Giveaway.
Vedged Out 
Yummy!!! I could use a new cookbook and this looks mouthwatering!
So many of the recipes looked so good!
I have just begun starting to cook entirely vegan and my brothers and dad always comment about how it would be better if there was some meat in it or something. I want to show them that vegan dishes can be delicious!!
Atta girl! This would show them! They’ll get used to it over time, they may never go vegan, but my family members truly enjoy any meal that’s vegan that they eat at family gatherings now.
I would love to add this book to my arsenal! Looks tasty!
I wish I had one for everyone! It has so many tasty recipes!
Would LOVE to have this cookbook…looks delicious and I am always trying to find new recipes for my non vegan hubby!!!
Thanks Joy! I think he would be pleased with these recipes for sure!
would be grateful to have this cook book.
🙂
I would love to win this because I am really trying to expand my vegan cooking options. I’ve been making the same recipes forever and need some new ideas. Thanks!
Yeah, sometimes it’s tough to get out of a food rut, every once in a while, I get stuck and make the same recipes over and over again, but then sometimes I get a burst of creativity and start making all kinds of new things. A new cookbook is definitely a great place for inspiration in the kitchen!
I would like to win this book for my husband who is a new vegan and into learning how to cook vegan.
Fantastic Deanne! I wish my non-vegan husband who eats entirely vegan at home would get more enthusiastic about cooking vegan with me 🙂
You provide so much inspiration! There are SO many cookbooks out there. It helps to know where to start!
Aw, thanks! I’m so fortunate to have a good relationship with some of the publishing houses that publish wonderful vegan books. I end up enjoying all of them!
Reblogged this on The ObamaCrat™.
Wow….I want! 🙂
It’s fun and yummy!
I’d love a new cookbook because this gal can’t have too many of them 🙂
It’s hard to have too many cookbooks, even if it’s just that one favorite recipe that you just keep going back to!
WOW, looks delicious! I’m so impressed with all the creative, sophisticated vegan cookbooks out there lately! Thanks for the giveaway.
This book is exactly that! Creative and very sophisticated! Thanks for entering Sarina!
I’d love to win this!! The recipes look delicious.
Thanks Leslie! Alan’s book really is extraordinary.
I’d love to win this!! These recipes look delicious.
Yay! Exactly!
I need some more recipes and ideas for a happier, healthier 2014 – looks like a great cocokbook!
These would definitely fit the bill! It’s a fantastic cookbook 🙂
I’d love to win this to cook yummy healthy things!
Those are the best reasons to win a cookbook!
I would love to win this cookbook because I love vegan cooking!
Courtney
Me too! Thanks Courtney!
Can never get enough vegan cookbooks!
Precisely!
I want this cookbook because that ratatouille looks incredible!
A girl after my own heart! That’s the first recipe I zeroed in on!
I love cookbooks, I would love to add this to my collection.
I do too! You can never have too many 😉
HEY! Thanks for the write-up! Your version of the chocolate tart looks delicious. I love seeing what people do with my recipes. But…I’ve actually gained a little weight (I’ve been skinny all my life). Too much time at my desk and not enough trail running this year 🙂
Alan! I love your honesty! I’ve gained some weight too this year, I had an injury and haven’t been able to run or do much exercise. Thank goodness the vegan diet still keeps my blood work and the like in check.
Really it’s about the whole package though isn’t it? Diet isn’t a replacement for a good fitness program. 🙂
Love the story behind the cookbook! I would love to have a new vegan cookbook to have new ideas to feed the crew. I get bored with the same old food.
Isn’t it funny! Yes, this definitely has many new and exciting ideas for the kitchen! It’s tough when you get stuck in a rut.
BTW, my name is Pixie for the drawing. I automatically used my other email and my blog name for the comment.
Got it! No worries!
I’m a vegan cookbook addict and is live to add this to my collection!
You and me both!
This looks like a wonderful book! Thanks for the chance to win it!
Thanks for entering Terri!
Wow – the pictures look scrumptious! I love cooking and would like to expand my recipe collection to include these lovely dishes – thanks for the offer 🙂
Thanks so much Paula! I adored the food. Thanks for entering!
Omg who wouldnt love this!! it looks amazing and i would love to try them all
Exactly! Thanks!
I’ve gotta say, I’m loving the comments! I want them ALL to get the book! Call Oprah! Everyone gets a book!
Everybody loves it! Now, that would be awesome if I had a copy for each person here!
I wish I had seen the recipe for the chocolate raspberry tart two weeks ago. I would have made it for my birthday. I think it may be made for New Years now. It looks so delicious.
Oh no! Well, New Years it is then! It was truly delicious!
Love the three sisters soup idea! A fun one to do as a gardening/cooking/ history lesson with the kiddos.
I loved the name of the soup, and the soup itself. Too bad you can’t eat corn! Miss your guts!
All the recipes look awesome! I am veganish!
Thanks! I speak veganish!
Hey, me too!
They really are awesome!
All the recipes look so yum!
Thanks Rika! It was fun cooking them all up! Just wish I’d had time to make and sample more!
Those dishes look amazing!
Why thank you!
I have a lot of the same authors in my cookbook collection, so it would be nice to have some fresh ideas
Alan’s ideas are definitely fresh! Even recipes that would be kind of old standby recipes in the book had new and fresh takes 😉
That is an amazing story! I’d love to win this cookbook because it sounds like this guy really knows his stuff and I bet the recipes are awesome.
I’d buy that book just for the cover…I don’t know what it is, but it looks awesome!