Strawberry Frozen Yogurt

Totally veganizable. I happened not to have any sweetened condensed milk due to the snow so I used this recipe which you can substitute out the powered milk for powdered soy milk. I used this recipe for the frozen yogurt, however I used 1/2 cup skim milk and 1/2 cup coconut milk (instead of the 1 cup skim milk), the texture is like premium commercial frozen yogurt and so sweet strawberry flavor coming through in every bite.

Deep Vegan Cake/Moosewood Chocolate Cake

Chocolate and Peanut Butter combine in this cake to make a match made in heaven. I have been making this cake since I became a vegetarian. Also called "wacky cake" as it has no eggs, butter or milk, this cake was believed to be made up due to rationing during WWII. It can be served without icing and it is almost as delicious. Make sure to use the cake pan(s) lined with parchment, this makes the cake moister and easier to remove from the pan(s). This makes a very rich, chocolate-y cake, perfect for a get together and especially birthday parties. Double the recipe for a double layer cake that will rock your world ;) Make sure you whip the peanut butter chocolate frosting with a hand beater to make it smooth, fluffy and spreadable.

Deep Vegan Cake/Moosewood Chocolate Cake

SERVES 8

Chocolate Cake

• 1 1/2 cups unbleached white flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup sugar
• 1/2 cup vegetable oil ( I always use 1/4 cup applesauce and 1/4 cup oil here)
• 1 cup cold water or chilled brewed coffee
• 2 tsp. pure vanilla extract
• 2 Tbs. cider vinegar

Chocolate-Peanut Butter Frosting

• 1/4 cup peanut butter 
• 2 oz. unsweetened chocolate 
• 3 to 4 Tbs. water (or soy milk)
• 1 tsp. pure vanilla extract
• 1 cup confectioners’ sugar

1. Preheat oven to 375F. Generously oil 8-inch square or round baking pan. Dust with sifted cocoa, or line bottom of baking pan with parchment paper.
2. To make Chocolate Cake: Sift flour, cocoa, soda, salt and sugar. In another bowl, combine oil, water or coffee and vanilla. Pour liquid into dry, and mix until smooth.
3. Add vinegar and stir briefly; baking soda will begin to react with vinegar, leaving pale swirls in batter. Without wasting time, pour batter into prepared pan.
4. Bake for 25 to 30 minutes. Serve cake from pan, or, when cool, transfer to plate.
5. To make Chocolate-Peanut Butter Frosting: In heavy saucepan, melt chocolate over medium heat. Beat together peanut butter, water and vanilla until smooth. Beat in confectioners’ sugar, and add melted chocolate, mixing until blended. Spread frosting on cooled cake.

Whole Wheat Panckes with Blueberry Sauce

I can't believe that I haven't posted these recipes yet since Chris and I have these almost every weekend. The pancakes are delicious and fluffy and not dense like most whole wheat pancakes that I have tried. I usually add some pecans or walnuts to the 'cakes, and sometimes sliced bananas. The recipes are so simple to prepare, I have subbed out the eggs for applesauce (1/2 cup) or 2 Ener-G egg replacers, prepared and it always comes out delicious and fluffy, as as always use whatever milk that you prefer. I usually replace the honey with King Syrup. Today I made the blueberry sauce with a mixed berry blend. I want to mention that I usually use 1/4 cup or more of sugar to my sauce because I prefer it to be sweeter, and the OJ in the blueberry sauce can be subbed for Triple Sec or Grand Mariner or just plain water.

Chili and Cornbread

BRR! 12" of snow fell on the ground here, and the temperatures are under freezing.  With all of this cold weather, I decided to make a pot of chili, based loosely on this recipe as I will be making it with what we have on hand. I love this recipe for cornbread. It is sweet and delicious. It is unlike any cornbread I have ever had and it is the only recipe I use now. Again, I love to use shortening in this cornbread recipe and cookie recipes but if you like to use butter or margarine, feel free to substitute. I usually use applesauce as the egg replacer in the cornbread but alas I am out  of applesauce so I am using homemade Ener-G egg replacer, which worked awesome in this recipe. I even used some whole wheat flour in the cornbread recipe and it was still tender and so yummy. If you want to make your own Ener-G, click here for that, and a list of other egg replacers from Chef Deb and applications for them. Here is the recipe that I made for the chili, with cheap-o stuff I happened to have and the measurements on the herbs/spices are approximates. This chili is delicious, cheap and filling. I will definitely be making it again and again.

Black Bean and Kidney Bean Chili

1 tbsp. oil 

2 large garlic cloves, pressed

1 medium onion, chopped

1 (14 ounce) can of dark red kidney beans, undrained

1 (14 ounce) can of black beans, undrained

1/2-1 tsp. cumin

1/2-1 tsp. onion powder

1/2-1 tsp. oregano

1/2-1 tsp. paprika

1/2-1 tsp. garlic powder

1/2 tsp. thyme

1/2 tsp. sage

1 (14 ounce) chopped tomatoes with chilies, undrained

Place the oil in a large stock pot, cook garlic over medium for about 1 minute, add the onions and cook until translucent. Maybe about 3-5 minutes.  Add all other ingredients, along with 2 cans water. Cook about 30-45 minutes over a low simmer. Enjoy.

Chocolate Banana Bread

I love this banana bread, it is the best banana bread ever and it is so forgiving. The first time I made it, I forgot the vanilla and the eggs. This time I made it, I purposely left out the eggs, and used soy milk instead of the sour cream, as I didn't have any on hand. I even used 1/4 cup applesauce and 1/4 cup butter the first time I made this, and this time I used 1/2 cup Smart Balance Light. I used regular cocoa (store brand even) as that is what I had but as she says I know it would be even better with dutch cocoa. There is a slight banana flavor and Chris says that this tastes more like chocolate cake than anything.