If you consider yourself a vegan foodie, you are in for a treat this week! Bryanna Clark Grogan, well known chef and author of World Vegan Feast (and seven other cookbooks), will be joining us on the Vegan Mainstream Cookbook Club!

I came across Bryanna several years ago when I was looking for a vegan lemon meringue pie. I didn’t have much hope that I would find anything that was remotely reminiscent of the non-vegan version – but boy was I wrong! Once I started delving deeper into Bryanna’s website I found a plethora of creative recipes that took vegan cooking to another level. Bryanna seems to be constantly challenging the boundaries of what vegans “can’t” have because of the foods they choose not to eat.

This week we will be featuring some of Bryanna’s recipes from World Vegan Feast on this blog and the cookbook club, along with a blog post about vegan “meats” and “seafoods” – which will challenge you to think about (or perhaps rethink) your own perception of these foods. On Wednesday we will be talking to Bryanna about her book, and about vegan cooking in general. Join us this week – however you can – and if you try out some of these recipes, prepare to be delighted!

Let’s start with dessert first this week!

VEGAN CHOCOLATE- HAZELNUT PRALINE LAVA CAKES (France/North America)

Makes 4 small cakes; serves 8

©Bryanna Clark Grogan, from the book World Vegan Feast (Vegan Heritage Press, 2011)

These incredibly decadent and moist individual chocolate cakes have a soft center of melted hazelnut praline filling that erupts from the cakes when as you dig into them. Originally, “lava cakes” were of French origin, egg-based flourless cakes that formed a molten center when the cakes were deliberately under-baked. More often than not these days (due to concerns about undercooked eggs) a rich cake batter containing flour is used and a frozen chocolate mixture is placed between layers of batter before baking. This is the type that I started with to make my vegan version. My batter, however, has very little fat in it, yet it is rich, moist, tender and chocolatey. The hazelnut praline filling contrasts perfectly with the dark chocolate cake and the result is rich enough that half a cake is plenty for one serving, along with a scoop of vegan vanilla “ice cream”.

Hazelnut Filling:

• 2 tablespoons vegan margarine
• 7 tablespoons, toasted and chopped hazelnuts (or filberts)
• 1/4 cup + 2 tablespoons brown sugar
• 1 1/2 tablespoons commercial vegan coffee creamer or nut cream
• 1 tablespoon sugar

Moist Chocolate Cake:

Wet Mix:

• 1/2 cup (4 ounces) firm silken tofu or medium-firm tofu
• 1/2 cup + 2 tablespoons strong liquid coffee or espresso
• 1 tablespoon oil
• 2 teaspoons Ener-G Egg Replacer powder or Orgran “No Egg”
• 1/2 tablespoon vinegar
• 1/2 tablespoon pure vanilla or chocolate extract or chocolate, coffee or hazelnut liqueur

Dry Mix:

• 1/2 cup + 2 tablespoons white cake or pastry flour or sifted whole wheat pastry flour– save the rough bran for other uses (do not use all-purpose flour or the cake will be tough)
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Serve with:

vegan vanilla “ice cream”

To make the Hazelnut Filling, melt the margarine in a small saucepan over medium heat on the stovetop. Add the remaining ingredients and bring to a boil. Boil for 2 minutes and remove from the heat.

Microwave Option: Place the margarine in a medium microwave-safe bowl or measuring pitcher and microwave on full power until melted, about 30 seconds. Add the remaining ingredients and microwave on full power for 1 1/2 to 2 minutes.

Pour the mixture onto a 10 x 15-inch baking sheet lined with baking parchment cut to fit and place the sheet in the freezer to cool until you can handle it like candy. Watch it carefully. Divide the “candy” into 4 equal portions and roll each portion into a ball. Place the balls, not touching, back on the parchment and transfer the freezer while you make the Cake batter.

To make the Moist Chocolate Cake:

Preheat the oven to 350 ° F.

You will need 4 ramekins, bowls, little soufflé dishes, giant muffin tins, ceramic coffee cups– anything that holds 1 cup (8 ounces). I have successfully used a variety of vessels. Generously brush them with vegan margarine.

Mix the Wet Mix ingredients in a food processor or blender until smooth. Whisk together the Dry Mix ingredients in a medium bowl.

Pour the Wet Mix into the Dry Mix and whisk briefly to make a smooth batter.

Divide the half of the batter evenly into the prepared cups or ramekins. Carefully place one of the semi-frozen hazelnut praline balls in the center of each cup of batter and gently press it down into the batter slightly, then divide the remaining batter evenly between the 4 cups, smoothing it over the top. Place the filled cups/ramekins/dishes in an 8 x 12-inch baking pan or on a 9 x 13-inch jelly roll pan (baking sheet with a rim all around).

Bake the cakes in the center of the oven until the cakes are puffy and set, about 35 minutes. Test on one of the between the center and the side of the cake cakes, not in the center, with a cake tester or toothpick. Let the cakes cool on the pan for 10 minutes, then loosen the edges of each cake carefully with a thin table knife and invert them onto a 9 x 13-inch or 10 x 15-inch baking sheet lined with baking parchment.

To serve, cut each cake carefully in half. With a spatula or cake server, transfer each half to a small dessert plate, still warm. Add a scoop of vegan vanilla “ice cream” on top of or alongside each serving.

Leftovers can be refrigerated, wrapped in plastic wrap and then reheated, uncovered, in the microwave for 1 minute or in a 350°F oven, covered loosely with foil, for about 10 minutes.

Bryanna Clark Grogan has devoted over 40 years to the study of cooking & nutrition, and besides the recipes she has published in her own cookbooks and blog, she developed the recipes for Dr. Neal Barnard’s Program for Reversing Diabetes, & contributed recipes to Howard Lyman’s No More Bull! & Cooking with PETA. She has appeared at Vegetarian SummerFest, Vegetarian Awakening, Portland VegFest, McDougall Celebrity Chef Weekend, VidaVeganCon, & Seattle VegFest.

Bryanna also runs a small branchof the Vancouver Island Regional Library system, has studied and performed bellydance for 15 years,  likes mystery fiction and British TV, and is interested in social justice issues.  She lives on Denman Is., BC, Canada, with her B&W film photographer/baker husband Brian, dog Phoebe, & cats Ringo & Sadie. She has 3 daughters, one son, 2 stepsons and 7 grandchildren, ages 24 to 9. To find out more about Bryanna, visit her on Facebook, Twitter, Pinterest, One Green Planet, or her blog.