A Favorite Meal Reimagined Vegan: Brisket and Chocolate Cake | Chef AJ LIVE! with Lauren Bernick

5 DELICIOUS DINNER RECIPES to support your weight loss: https://www.chefaj.com/5-delicious-lo...
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Lauren Bernick of https://wellelephant.com/ became an inadvertent health advocate when she was diagnosed with coronary artery disease in 2015.

Lauren was able to reverse her heart disease (evidenced by extensive testing) and lose 20 pounds without medication by following a low-fat, whole-food, plant-based diet. Now she helps others do the same.

You can follow Lauren on Facebook   / about  

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  / laurenbernick_well_elephant  

YouTube
   / @agelikeabadassmother  

Portobello Brisket Bowl adapted by Lauren Bernick from Isa Chandra Moskowitz (I Can Cook Vegan)

Serves 6

For the stew:
2 cups thinly sliced shallots
2 cups thinly sliced fennel
2 cloves of garlic, minced
1 teaspoon dried thyme
2 bay leaves
1 teaspoon caraway seeds
1 teaspoon salt, several dashes of black pepper
½ cup green lentils
1 25 ounce can crushed tomatoes or better yet, crushed fire roasted tomatoes
3 cups vegetable broth

For the portobellos:
6 portobello mushrooms stems removed
Salt and pepper to taste

For the rest of the bowl:
Mashed potatoes - 6-8 medium potatoes peeled, cut, boiled until fork tender. Drain and mash with plant milk and a little bit of salt.
4 cups of steamed kale
Drizzle of thick balsamic vinegar

Make the stew: preheat a 4-quart pot over medium heat. Sauté shallots and fennel with a pinch of salt. Add vegetable broth to the pan if it starts to stick. Add garlic, thyme, bay leaves, caraway seeds, salt and pepper and sauté for 1 minute or more, until golden and aromatic.
Add the lentils, tomatoes, and vegetable broth. Cover pot and bring to a boil. Continue to cook for about 40 minutes, stirring occasionally, until the lentils are tender.
Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper. Arrange them with the trimmed stem side up. Sprinkle with salt and pepper. Roast until tender and juicy, 18-22 minutes.

Prepare the mashed potatoes.
To assemble bowls line with a layer of steamed kale, drizzle of a thick balsamic, layer of mashed potatoes, ladle of stew over potatoes, then sliced portobello.

Texas Sheet Cake (a chocolate dream)

Ingredients for Texas sheet cake:

1/3 cup of maple syrup (or a half cup of date paste)
½ cup of unsweetened applesauce
½ cup of coffee
2 tablespoons of white vinegar
2 teaspoons of vanilla
2 tablespoons of cacao
1 can black beans (rinsed drained)
1 cup oats
1 teaspoon of baking soda
½ teaspoon salt
½ teaspoon baking powder
2 tablespoons of ground flaxseed meal
1/3 to ½ cup vegan chocolate chips

Ingredients for frosting:
½ cup of silken tofu
1 cup of date paste
1 tablespoon of cacao
1 teaspoon of cinnamon

Chopped pecans for sprinkling on top, optional

Method:

Preheat the oven to 350 degrees.
Line an 8x8 pan with parchment paper.
Mix the wet ingredients together in a medium bowl - maple syrup (or date paste), applesauce, coffee, white vinegar, and vanilla.

To a food processor add black beans, oats, baking soda, salt, baking powder. Pour wet ingredients on top and combine very well.

Mix in flaxseed meal and chocolate chips (not in the food processor)

Transfer to the 8x8 pan and cook for 27-30 minutes, until a knife pulls out clean. Don’t wash the food processor but scrape well.

Make the frosting by combining the ingredients in the food processor.
Cool the cake completely (let it cool for a few minutes then lift the cake out of the pan by the parchment paper) When it’s completely cooled, transfer back to the pan, without the parchment paper if you can.

Pour the frosting over the top of the cake. Sprinkle with pecans if you’re using them.
Refrigerate the leftover cake.

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TIME CODE:
00:00 Guest introduction and vegan brisket discussion
03:10 Cooking demo #1 - Portobello Brisket Bowl and viewer Q & A
15:40 Cooking demo #2 - Texas Sheet Cake (a chocolate dream)
46:10 Chef AJ and viewer Q & A
54:14 Final thoughts and show wrap