Newman's Own Daughter - actor Paul Newman's daughter Nell Newman has organic food company - includes recipes

Vegetarian Times, April, 1999 by Christina Waters

I use organic ingredients whenever possible, but this cake can also be made with regular supermarket ingredients. It's light as air, low in fat and simple to make. The trick is to prepare all the ingredients in advance. Separating egg whites is easy if you drop the cracked egg in your hand, and allow the whites to run through fingers. Then let whites Come to room temperature so they reach their fullest volume. For a truly decadent experience, serve with strawberries and lightly sweetened whipped cream or hot chocolate fudge sauce and ice cream.

1 1/4 cups granulated sugar
1 cup all-purpose flour
1/2 tsp. salt
12 large egg whites, room temperature
1 Tbs. fresh lemon juice
3 tsp. vanilla extract
1 Tbs. grated orange peel
3 1/2 oz. dark chocolate-orange bars, such
  as Newman's Own Organics Dark
  Chocolate-Orange bars, grated

Preheat oven to 350 [degrees] F. On sheet of waxed paper, sift 1/4 cup of sugar with flour and salt three times.

In large grease-free bowl, using an electric mixer at medium-high speed, beat egg whites until frothy. Add lemon juice and beat until soft peaks form. Evenly sprinkle remaining 1 cup sugar over whites, 1/4 cup at a time, and beat at medium speed 1 to 2 minutes. Sift 1/4 cup of flour mixture over whites and gently fold in using a rubber spatula. Add vanilla and orange peel. Alternately fold in remaining flour mixture and grated chocolate until well blended. (Be sure to fold gently to avoid deflating egg whites.)

Scrape batter into ungreased 10-inch angel food or tube pan. Bake until cake is lightly browned and knife inserted near center comes out clean, 40 to 45 minutes. Remove pan from oven and invert onto feet or over neck of a bottle. Let cool 30 to 45 minutes. Run knife around edges of pan and center of tube to remove.

Per serving (1/12 of cake): 175 cal.; 5g prot.; 3g total fat (2g sat. fat); 34g carb.; 0 chol.; 56mg sod.; 1g fiber

Nell's Chocolate Fudge Sauce

MAKES ABOUT 2 CUPS LACTO (30)

Be sure to use a dark chocolate for this rich, sweet and deeply satisfying sauce. Milk chocolate will not yield a good result.

9 oz. dark chocolate-orange bars, such
  as Newman's Own Organics Dark
  Chocolate-Orange bar, broken
  into pieces
3/4 cup half-and-half

In top of double boiler set over simmering water, combine chocolate and half-and-half. Whisk until chocolate is melted and mixture is smooth, 2 to 3 minutes. Pour over ice cream or cake. Store in an airtight container in the refrigerator up to 2 weeks. Reheat in saucepan over low heat, stirring constantly. Add a little more half-and-half if mixture is too thick.

Per tablespoon: 45 cal.; 1g prot.; 3g total fat (2g sat. fat); 5g carb.; 2mg chol.; 3mg sod.; 0 fiber

Winter Tomato Sauce

MAKES 5 CUPS DAIRY-FREE

Here's an excellent way to use the overflow from your summer tomato harvest. Simply freeze tomatoes whole, then cook them to make a scrumptious sauce, which goes well with virtually any type of pasta.

1 Tbs. olive oil
1 medium onion, chopped (1 cup)
1 to 3 medium cloves garlic, minced
10 to 12 medium ripe tomatoes, frozen
  and peeled if desired
1 tsp. dried oregano or marjoram
3/4 cup chopped fresh basil