Vegan Chocolate Cake

Amazing...This cake is a tease between a brownie and a cake.  

Amazingly you would never know it was Vegan.

Look at that texture....melts in your mouth.

Recipe.

Ingredients

Cake Ingredients

1 1/4 cups flour (I added 1 TBL, add 2 if over 2500 ft.)

1 cup sugar ( I added 1 TBL, it needed to be a little sweeter for me)

1/3 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

1 cup warm water

1 tsp vanilla extract

1/3 cup vegetable oil

1 tsp distilled white or apple cider vinegar

Chocolate Glaze

1/2 cup sugar

4 tbsp margarine

2 tbsp soy milk

2 tbsp unsweetened cocoa powder

2 tsp vanilla extract

Note: if you don't care to make it vegan, or don't have soy milk or margarine, you can use butter in place of the margarine, and whatever milk you prefer in place of the soy.

Preheat the oven to 350 degrees F. In an 8X8 square pan/dish, mix together flour, sugar, cocoa, baking soda, and salt with a fork, making sure it is really blended together. Add the water, vanilla, oil, and vinegar, and again, mix together so that it's really blended together. Use a spatula to scrape down the sides if necessary.

Place in oven and bake for about 30 minutes, or until a knife comes out clean. Cool on a rack completely (2 hours).

For the glaze, in a small saucepan, bring sugar, margarine, milk, and cocoa to a boil. Stir frequently; then reduce heat to a simmer for 2 minutes, stirring constantly. It'll look gloppy, but it's just the bubbles! Remove from heat and stir for another 5 minutes.

Add vanilla, stir, and immediately pour onto cake. Glaze dries really quickly, so spread it immediately and add any sprinkles now. Let this cool for an 1 hour, if you can wait that long!

Purely optional, but chocolate cake always looks so...plain, so add some sprinkles if you like.

Vegan Lasagna

Ingredients in Blue (don't forget the Vegan Mozzarella at the end)


Lasagna Noodles: Bowl, drain, set aside

Use any kind of red sauce you wish.

Key:
Soft silken tofu
Unsweetened Non dairy milk ( I used almond)
3 garlic cloves, pressed
Italian seasoning
lemon juice and pepper to taste

Puree Tofu with about a tablespoon of almond milk, you want it slightly lumpy, add milk as needed.
add garlic, squirt of lemon juice spices to taste.  you may want to add a little salt, but not necessary.

Spinach. Boil, drain and squeeze very dry
Zuccini, spiced,
Mushrooms, chopped

Spray 9 x 13 pan with Pam.  Bake 350F (cover for 20 min, uncover for 10)
Layer:
Sauce
noodles
Tofu mix
veggies

reapeat, finish with sauce on top
then sprinkle with a Vegan mozzarella grated.  I like "follow your heart"

Vegan Baked Enchiladas

Ingredients


Small flour tortillas
Green Lentils
onion
green pepper
corn
mushroom
***Chop and use as much or as little as you want, we just used to accent texture


Vegan Sour Cream
Small Can of Green Enchilada sauce
Vegan Diaya(sp) Chedder Cheese
Mexican Rice(make according to package or make your own with chili powder and veg broth)

Boil about cup of lentils till soft, drain, puree about half with squirt of lime juice, return to pan and mix.
Saute onion, grn pepper, corn, mushroom till cooked add to lentils.
Preheat oven to 350F,

Spray 9 X 13 glass pan.  Prepare tortillas with lentil mix, lil rice, chreese, fold and close tighly with seam side down placed in pan.  Repeat until your pan is filled should fit 5-7 in pan.
Puree green enchilada sauce with 1/4 cup vegan sour cream.  Pour all over top of enchiladas, make sure tortillas are coated or they will dry out.  Top with a little more chreese.

Bake till sauce is bubbling.  Serve with a side of vegetarian refried beans and side sour cream.  We also had Chips and Salsa.