Almond Scented Dark Chocolate Bundt Cake!

Holy Crap.

....That's all I got besides this vegan, low fat, super dark chocolate cake will rock your world.

Period.


Whatcha Need:

1 3/4 cups fresh brewed coffee
2/3 cup unsweetened Dutch-processed cocoa powder
1 1/2 cups granulated sugar
1/3 cup canola oil
1/3 applesauce
1/4 cup cornstarch
2 teaspoons vanilla extract
2 1/2 teaspoons almond extract
2 cups whole wheat pastry flour or all-purple white flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons confectioners' sugar

Preheat the oven for 325*F. Lightly grease an 8 or 10 inch Bundt pan.
Bring coffee to a simmer in a saucepan over medium heat. Once it is simmering, turn down the heat and wish in the cocoa powder until it has dissolved. Remove from heat and set aside to bring to room temp.

In a mixing bowl, whisk together the sugar, canola oil, applesauce, and cornstarch until the sugar and cornstarch are dissolved, about 2 minutes. Mix in the extracts. Once the chocolate has cooled a bit, mix that in as well.

Sift in flour, baking powder, baking soda, and salt. Beat until relatively smooth with a hand mixer for about 1 minute.

Pour into the prepared Bundt pan and bake for about 45 minutes, until a toothpick or butter knife inserted through its center come out clean. If your pan is on the smaller side, it could take up to 55 minutes.

Remove from the oven and let cook for about 20 minutes, then invert onto a serving plate to cool completely. Once cool, sift confectioners' sugar over the top and enjoy!

Topping Ideas: Black Cherries, Smashed strawberries, or frosting of course. :)

Orgasmic Cinnamon Rolls (vegweb.com)

This was all my Mother's fault! She knew I had a hankering for an awesome vegan Cinnamon Roll, considering I hadn't had one since I'd made the vegan leap. I was also trying to get over a fear of baking with yeast (yipes!)... so yesterday I made these with my Mom's help and guidance. And due to the popularity and pure deliciousness of these tasty treats... I am delivering/sharing the recipe!

Orgasmic Cinnamon Rolls! (Recipe submitted by yeatsa, 04/17/10 on vegweb.com)

Whatcha Need:

Cinnamon rolls:
3/4 cup nondairy milk
1/4 cup Earth Balance margarine, softened
2 3/4 cup unbleached, all-purpose flour
1 (1/4 ounce) pack fast rise instant yeast
1/4 cup white sugar
1/4 cup water
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened
1/2 pecans or vegan chocolate chips (optional)

Optional icing:
1/4 cup margarine, softened (I use Earth Balance)
1/2 teaspoon vanilla extract
2 cups powdered sugar
1 tablespoon nondairy milk (I used soy)

Directions:

1. Preheat oven to 350 degrees F. In a saucepan, heat the milk and 1/4 cup margarine until boiling. Remove from heat and cool until only warm. In a large mixing bowl, combine 2 1/4 cup flour, yeast and white sugar, and whisk to get all the lumps out). Add water and milk/margarine mixture to the dry mixture and whisk just until it forms a rough dough that pulls away from the sides of the bowl. Add nuts and chocolate, if using.

2. Dump dough onto a floured board (or clean counter), and knead in the remaining half cup of flour. Knead the dough for 5-7 minutes (pressing up with palms and folding again and again) until the dough is perfectly smooth. Put the dough in a slightly oiled bowl, cover it with a clean, slightly damp towel and let it rise for 10-15 minutes.

3. Sprinkle the counter with flour and using a rolling pin, roll dough out to a 9X12 rectangle. Combine 1/2 cup margarine, brown sugar, and cinnamon and spread over the entire top surface of the rectangle. Start with the long part of the rectangle and roll it up the short side. Using a serrated knife, cut each cinnamon roll about 1 inch thick.

4. Place cinnamon rolls into a greased pan, (9"X13") Cover with a damp towel and let rise for 10-15 minutes. After cinnamon rolls have risen, bake for 15-20 minutes, depending how gooey you like them.

5. For icing, combine all ingredients. It will be very creamy and taste just like regular cinnamon roll icing. Spread on icing and watch even omnis say, "MMMM!!!!!!!!!!!! I never would have guessed these were vegan!"

Source of recipe: I crated this recipe.

Makes: makes 12 BIG cinnamon rolls, Preparation time: 30 minutes, Cooking time: 15 minutes

Super Groovy Tahini & Barley Casserole

This casserole is hearty, tasty, and super groovy. Hulled barley (also known as whole barley) is great in this dish, but if you can't get your hands on it, use Pearled barley instead.

When using any kind of grain, rinse well in a colander and soak in water for at least 2 hours. (or overnight!) It allows for nutrients to be easily digested by us and it also means it will cook faster! Win-win. :)


Serves 6-8 hippies

Whatcha need:

2 cups hulled barley
2 tablespoons olive oil
1 large onion, sliced
4 cloves garlic, finely chopped
2 carrots, grated OR chopped
2 celery stalks, diced
5 tablespoons of shoyu (soy sauce)
1/4 tsp fine sea salt
1/2 tsp basil (dried)
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 red pepper seeds (optional)
3/4 cup Tahini Dressing (recipe follows)

Preheat oven to 350*F. Bring 3 cups of water to a boil in a large saucepan; add the barley and cook for approximately 50-60 minutes or until tender. Drain off any remaining water, and set cooked barley aside.

Heat the oil in a large skillet. Add the onion and garlic, and saute until the onion is tender. If the onion starts to stick or get too brown, add a it of water to the pan. Add the carrots, celery, soy sauce, salt, basil, oregano, red pepper seeds and garlic powder, and cook for 5 minutes until the vegetables are tender. Add the barley, and stir over med-high heat for a few minutes. Taste seasonings and adjust to taste.

Transfer half of the mixture to an 8 x 12 baking dish; drizzle half of the Tahini Dressing on top. Add second layer of barley mixture and the remainder of the dressing. Bake, uncovered, until heated through, about 35 minutes.

Tahini Dressing

1/4 small onion, diced
1/2 cup tahini
1 tablespoon shoyu (soy sauce)
1 clove of garlic, crushed
1 tbsp lemon juice
Pinch of Paprika, Basil, & Oregano (dried)

Combine the onion with 2 tbsp water in a small skillet, and saute over medium high heat until softened.

Scrape onion into a blender and add 1/2 cup of water and the remaining ingredients. Blend until creamy!

Enjoy!

How To Make: Delicious, Baked Tofu.

I promise, this stuff aims to please! Although, being vegan, everyone automatically thinks you live and run on tofu... Well folks, I'm hear to tell you, I don't. But when I do make it, it's amazing. :)

First and foremost, always buy Organic Tofu.... no body likes genetically modified soy beans... ick!

Okay, now that that is out of the way, the key to good tofu is MARINATING the tofu. Whether you're frying, sauteing, grilling or baking. Tofu is like a sponge and will drink up any flavors you let it sit in. Also, if you are looking for a meatier consistency, the secret lies in your freezer. Throw your extra-firm tofu (water & all) in the freezer, when you're ready to use it, stick it in the fridge to thaw. Drain the water in the package and give your tofu a nice friendly squeeze over the sink, gently remove most of the water from the block.

As for cutting the tofu, I usually cut it lengthwise, into 8 pieces. (or cubed)

There you have it! Now here's my favorite & mastered recipe for baked tofu. Use it in stir fries, over top salads, put on sandwiches, or eat with an entree. The possibilities are endless!

Basic Yummy Marinate:

Olive Oil
Balsamic Vinegar
Splash Soy Sauce or Tamari
Garlic, crushed
White & Black Pepper
Onion Powder
Pinch Curry Powder
Red Pepper Seeds (optional)
Siracha Hot Sauce (optional)
(anything else that tickles your fancy)

Mix ingredients to taste, and pour over sliced tofu evenly in a plastic bag. Let marinate for an hour or in the fridge over night.

Baked Tofu

1 lb Marinated Tofu (1 package), cut lengthwise into 8 pieces

Preheat oven to 350 degrees. Cover a baking sheet with parchment paper, and evenly place tofu on the sheet.

Bake for 22 minutes, flipping the 'fu half way through.

Serve as an entree, on a sandwich, on a salad, stir fry... the possibilities are endless!

Easy and Oh So Creamy Tomato Soup

Nothing is better on a cold, snowy day then a hot cup of Creamy Tomato Soup and a Peanut Butter and Jelly sammy. MMM! This recipe is easy, creamy, smooth, and oh so good for your body AND soul!

Serves 4-5ish.

Whatcha need:

1 medium onion chopped (about 1/2 cup to 1 cup)

1/2 cup chopped celery

1/2 cup chopped carrot

1 clove garlic minced

1 bay leaf

1 tsp salt, 1/2 tsp pepper

1/4 tsp red pepper flakes (opt)

1/4 cup earth balance/margarine

1/4 cup flour

2 large cans (28 oz) chopped/diced or whole tomatoes in juice or puree

1 to 2 tablespoons brown/raw sugar to taste, start with 1 then add more if needed

1 cup soy creamer

Vegetable broth, if needed for thinning

Saute vegetables in earth balance in soup pan. When tender, add flour, stir until dissolved and smooth with vegetables. Stir in tomatoes and bay leaf, salt & pepper and bring to a boil, turn heat down, put on lid and simmer for 30 minutes. Take out bay leaf, and put vegetables through food mill or food processor in small batches (can let cool before doing this if you have the time). Put back in soup pot, and add creamer, stirring well. Can add a little more earth balance, and warm back up over low heat if necessary, can use veg. broth for thinning out if needed.

(add salt, pepper, and sugar to your tastes)

Serve with a good ole fashioned Peanut Butter & jelly sandwich and there ya have it... Enjoy!

Eat up, buttercup! Let it snoooow!

Holiday (or Everyday!) Breakfast Barley

This is my favorite breakfast grain by far. Breakfast barley is easy, hearty, filling, full of fiber & flavor, and not to mention stick to your ribs delicious! Feel free to get creative with the add in's if you're not feeling the apricots, pecans, & cranberries. :) Enjoy!

Makes 4ish servings.

Whatcha need:

1 1/2 cup apple juice (or cider)
1 1/2 cup water
1 cup dried pearl barley (rinsed & soaked overnight, or for a few hours)
1 tablespoon of Pumpkin Spice
10 dried apricots, chopped into quarters
a handful of dried cranberries
1/2 cup pecans, chopped (garnish)

In a large saucepan, combine the juice, water, barley, spices, apricots & cranberries. Bring to boil, then reduce heat and let simmer for 40-50 minutes or until barley is cooked. Garnish with pecans and serve with Soy or Almond milk.

Whole Wheat Chocolate Chip Cookies!!

Finally, A reason to eat more cookies! The whole wheat flour makes these cookies a little healthier, a little heartier, and little cakey-er. No complaints, here. :)



Whatcha Need:

1/3 cup sugar
1/3 cup brown sugar (light)
1/2 cup almond milk (or your nondairy milk of choice)
2 tablespoons of arrowroot powder (or cornstarch)
3 teaspoons of pure vanilla extract
2 cups white whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon of salt
1 cup semisweet chocolate chips

1. Preheat oven to 350.

2. In a mixing bowl, m,ix together the sugar and oil for about a minute. You want to make sure all the brown sugar lumps are broken down. Add almond milk and arrowroot and beat vigorously until there are no clumps. Mix in vanilla.

3. Add half the flour, baking soda, and salt and mix well. Mix in the remaining flour. Fold in the chocolate chips.

4. Drop dough by rounded tablespoon on baking sheets either lined with parchment paper or lightly greased. Space cookies about 2 inches apart flatten them down a bit with your fingers.

5. Bake 10 minutes for soft, chewy cookies. 12 minutes for crispier ones. When they're done baking let the cookies rest on the sheets for about 5 minutes before transfering them to wire racks to finish cooling.

EAT UP! :)