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.

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.

Lentil Loaf

After seeing a picture of this loaf that Danaskully64 of Veggieboards made, I knew I had to try it out. I made mine from  this recipe (this is the same one she posted) and I decided to make some mushroom gravy to go with it from this recipe and I added some one onion, chopped and sauteed in oil (along with the 'shrooms) to my gravy. I also made Roasted Rosemary Potatoes and Roasted Brussels Sprouts.

The loaf is relatively easy to get out of the pan. I forgot to add basil to mine, and as recommended by Tofu and Sprouts, I cooked my lentils in vegetable broth. I think it is a good, inexpensive recipe that is very easy to make, even during the week. Christopher loved this loaf. I want to make it again with BBQ sauce instead of the tomato sauce, as recommended by Danaskully64 and a lot of the reviewers. I did saute my onion and added a shredded carrot, sauteed to the mix. Definitely try out the mushroom gravy, I think it went well with the Lentil Loaf, and it would be good also on mashed potatoes.


Here is a close up of the Lentil Loaf and Mushroom-Onion Gravy

Here is the plated food

 

Here is the loaf

Flax Seed Sandwich Bread

I decided to make this for sandwiches instead of getting some sandwich bread from the grocery store. I love PB and J's and I wanted a good, sturdy yet soft bread that I could cut thin and would stay soft. I based this recipe off of  this one , just subbing the tomato sauce for applesauce, and omitting the herbs. I added some milled flax seed in place of some of the flour. You can find this in the baking aisle near the wheat gluten flour, or if you cannot find it and you have whole flax seeds you can grind your own in a spice/coffee grinder. Make sure that you have a separate grinder for spices and coffee. Keep the box of ground flax seed in the fridge once opened so it doesn't go rancid. Ground flax seed plus water blended in the blender can be used as an egg replacement.

  Flax Seed Sandwich Bread 
   Ingredients:

• 1 cup applesauce
  
• 1/4 cup warm water
• 2 tablespoons powdered milk
• 2 tablespoons oil
• 1 tablespoon corn syrup OR sugar
• 1 1/2 teaspoons salt
• 2 1/2 cups all purpose flour
• 1/2 cup ground flax seed (if you cannot find this, you can just use another 1/2 cup AP flour)
  
• 1 package active dry yeast

Mix the warm water, powdered mix, yeast and sugar OR corn syrup in a large bowl, set aside to proof for about 5 minutes.

Add oil, salt and applesauce, stir to incorporate.

Add flax seed powder and 2 cups flour, stir well to incorporate, and turn onto floured board.

Knead in the last 1/2 cup flour, adding additional flour as necessary.

Knead about 5 minutes, dough should be soft but not sticky. Cover until doubled in bulk, about 1 1/2 hours.

Punch dough down.

Oil a bread loaf pan, place your dough into it. Cover with a clean tea towel and let rise for about 1 1/2 more hours, or until doubled in bulk.

Preheat oven to 350 degrees F.

Place bread in oven, cook 30-45 minutes or until lightly browned on top and bread sounds hollow when tapped.

Cool and enjoy.

Bread rising

 Baked bread, and that is my Tinkerbell Oven Glove ;)

Cheap-o Night: Homemade Tomato Basil Sauce with Penne and Tomato Basil Bread

Chris loves this bread but I have only made it once for him. The time we had it before we loved it so much we vowed to not make it again, it is that good. We kept nibbling on it all night. As a surprise and because we happen to have the ingredients on hand I made it again. I did not have dried onion flakes so I made mine with onion powder, and I used fresh basil as I did not have dried on hand. To make vegan, use powdered soy milk or go with 1/4 cup plus 2 tbsp warm soy milk (leave out the water if you go with this option). I used a whole package of yeast in this recipe and hand kneaded it. That means I let it rise the first time 1 1/2 hours and 1-1 1/2 hours once it is in the bread pan. Bake at 350 degrees F until loaf is golden and sounds hollowed when tapped.

 

I think that I have mentioned this recipe for Tomato Basil Pizza Sauce and I liked it so much I decided to make it again for pasta. I used 16 ounces of tomato sauce instead of the diced tomatoes, also I added oregano and sugar to my recipe. I doubled the recipe to use later in the week for more pasta and pizza ;)

 

Totally cheap and homemade, with fresh ingredients....Italian Night. From scratch and you probably have all of these ingredients laying around your home and it doesn't taste "cheap". Enjoy!

Spinach-Feta Fatayer

I used this recipe Spinach Fatayer and I made mine with a half of a (large) bag of frozen chopped spinach, 1.5 small chopped onion, sauteed on medium low until soft, then cook the spinach in with this, add salt and pepper and I threw in about 1/2 tbsp. of sumac and I also doubled the recipe. After I let this cool I added maybe 1/4 cup crumbled feta cheese (or you can leave it out). You can make them small like the recipe states or make them larger. They were really good, I will try them with a different dough recipe next time and maybe some vinegar instead of the lemon juice, but overall the filling is great. They are really good, but not like the ones I am used to buying at the Mediterranean Deli, the dough is more like pastry dough in this recipe, stay tuned as I try out different recipes :)

Ingredients:

• For the Dough:
• 1 cup all purpose flour
• 1/2 teaspoon salt
• 3 tablespoons vegetable oil
• 1/4 cup water
• For the Spinach Filling:
• 1/2 pound fresh spinach, finely chopped
• 1 small onion, chopped
• 3 tablespoons lemon juice
• 2 teaspoons vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup walnuts, chopped
• 1/8 teaspoon ground sumac

Preparation:

In a medium bowl, combine flour and salt. Add oil and begin to knead dough. Once oil is absorbed, add warm water. Knead into an elastic dough.

Shape dough into 2 inch diameter balls. Cover and set aside.

Preheat over to 425 degrees.

Wash spinach and soak spinach in salted water while you chop vegetables. Rinse spinach and dry thoroughly with paper towel.

Combine and toss filling ingredients.

Place 2 teaspoons of filling in the center of each ball of dough. Cover filling with dough and form into triangular shape.

Bake for 10-15 on greased baking sheet, until golden brown.

Allow to cool 5 minutes and serve immediately.

Maple Wheat Rolls

Made these for the family, we are having a get together tomorrow evening, here is the recipe, but I make mine with 1/4 maple syrup and I used olive oil instead of canola and I cook them at 350 degrees F. Don't put them in a small pan, roll up and place on a greased cookie sheet or pizza pan with plenty of room to rise. They are not completely whole wheat, but they are the softest, best bread I have ever tasted and I always make these for special occasions.

Maple Wheat Rolls

1 1/2 cups warm water
3 Tbsp. maple syrup
1 pkg. dry yeast
1/4 cup canola oil
1 1/2 cups whole wheat flour
1 tsp. salt
2 1/2 cups white flour
Oil for brushing
• Combine the water and maple syrup in a large bowl. Add the yeast and stir to dissolve. Cover with a towel and let sit until bubbly.
• Add the canola oil, whole wheat flour, and salt, mixing well. Knead on a well-floured surface and gradually incorporate the white flour. The dough will be slightly sticky.
• Cover with a bowl until doubled in size, about 30 to 60 minutes. Roll into 12 to 16 biscuits. Place on an oiled pan and brush the tops with oil. Let rise.
• Bake at 400°F for 20 to 25 minutes, until golden brown.

Chai Cake

This is my very favorite cake recipe and it comes from Chef Deborah Wolfe who has a recipe board at www.vegweb.com

Chai Cake

1 1/2 cups flour
3/4 cup natural sugar
2 tsp baking powder
1/4 tsp salt
3/4 cup soy milk
8 chai tea bags (or Bengal Spice)
2 tsp vanilla
1/4 cup oil
Ener-G Egg Substitute for 1 egg, beaten

Preheat oven to 350 F.

Grease an 8" cake pan.
In a saucepan, put soy milk gently on low heat.
Add tea bags, and simmer 15 minutes, pressing tea bags gently to extract flavor.

Wring out tea bags into soy milk. Top up with more soy milk back to 3/4 cup. Put
this flavored soy milk in fridge to cool.
In large bowl, mix together flour, sugar, baking powder, and salt.
Combine remaining ingredients, including flavored soymilk, and add to flour
mixture.
Beat for 2 minutes. If too stiff, add a bit more soy milk.
Bake for 30 minutes, or until a toothpick inserted in center of cake comes out
dry.
Makes one 8" cake.

Here is the glaze that I use with the cake.

Chai Cake Glaze

2 tbsp/30 mL butter or margarine
1 ½ cups/375 mL powdered sugar
1 tsp/5 mL Vanilla
¼ tsp/1.2 mL Cinnamon
Reserved 2 tbsp/30mL prepared Chai Latte from cake recipe

Melt butter in 1-quart/liter saucepan over medium heat. Stir in remaining ingredients until smooth. Drizzle glaze on cake.

Nutella Rum-Rums

Yo, ho, ho a pirate's life for me. Why is the rum always gone? Oh that's why, they are in these cookies and I drank it LOL. Oh my gosh these are one of the best cookies ever. I based these cookies off of this recipe

1/3 cup Nutella
1/4 cup oil (mild olive oil or vegetable oil)
1/2 cup soy milk
1/2 cup white sugar
1/2 cup brown sugar
1 tbsp plus 1 tsp. ground flax seeds
1 teaspoon pure vanilla extract (I actually forgot to put this in mine)
3/4 cup all-purpose flour
3/4 cup whole wheat pastry flour or whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup dried cranberries
1/4 cup nuts of choice, I used walnuts
1/4 cup white chocolate chips
3 tablespoons rum

Preheat oven to 350 degrees. Soak the cranberries in the rum while you are making the rest of the recipe.Place Nutella, oil, milk, brown and white sugar and vanilla extract in a large bowl. Mix well. In a small bowl, combine flours, baking soda, salt and allspice. Add in small additions to the wet mixture. Add cranberries and rum, white chocolate chips and nuts of choice. You may need to add a bit more soy milk if mixture is crumbly. Spray your hands with cooking spray and form into balls. Leave plenty of room for these, they spread. Cook about 6-8 minutes or until set and crispy. Remove from pan and let cool.

Maple Nut Cookies (Vegan)

When I saw a recipe for Maple Nut Cookies on cat tea corner's website I had to try it! I cut it in half and ended up with 8 cookies. These are pretty good, kinda like a pecan sandy or other shortbread type cookie. I made mine with walnuts, but I think that they would be best with pecans to make them more like pecan sandies, and I used Grade A maple syrup because that is what I had but I will look for some grade B before making these again for more maple taste. Sorry no pics but I will be making them again for a Christmas gift package so I will have pics up by then!

Vegan Chocolate Chocolate Chip Cookies

I made these cookies today, and if you haven't tried them yet you need to !!!! So rich and chocolately, and almost brownie like, I will make these cookies again and again! They are so easy to make too, so decadent. I halfed the recipe and it made 11 cookies for me and I used regular cocoa as I didn't have dutched cocoa on hand. Rock on Isa!!!

Chewy Chocolate Chocolate Chip Cookies


Ingredients:
3/4 cup canola oil
2 cups sugar
2 teaspoons vanilla

1 tablespoon + 1 teaspoon whole flax seeds
1/2 cup soymilk

2 cups all purp flour
3/4 cup dutch processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips


Directions
Preheat oven to 350 F.

Grind the flax seeds on high in a blender until they become a powder. Add soymilk and blend for another 30 seconds or so. Set aside.

In a large bowl sift together flour, cocoa, baking soda and salt.

In a seperate large bowl cream together oil and sugar. Add the flax seed/soy milk mixture and mix well. Add the vanilla.

Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again.

Roll dough into 1 inch balls and flatten into a disc that's about 1 1/2 inches in diameter. Place on an ungreased cookie sheet about an inch apart.

Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.

Variations:
For chocolate chocolate chip cherry cookies, replace 1 teaspoon of the vanilla with almond extract, and replace 1/2 the chocolate chips with dried cherries.

For chocolate nut cookies, replace 1 teaspoon of the vanilla with a nut extract (almond, walnut, what have you) and replace the chocolate chips with 1 1/2 cups chopped nuts (hazelnuts, almonds or walnuts all are good).