DOUBLE CHOCOLATE CAKE

 Fudgy Vegan Chocolate Cake with Chocolate Crumble Topping

Click here to watch this recipe being made

 

Makes 3 10" snaking cakes

• 1 1/2 cups (360g) non dairy milk
  
• 1 tbsp apple cider vinegar
  
• 3 cups (400g) all purpose flour
• 1 cup (80g) unsweetened cocoa powder, sifted
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• 2 1/4 cups (485g) granulated sugar
• 1 cup (255g) unsweetened apple sauce
• 1 cup (200g)vegetable oil
  
• 1 tbsp vanilla extract
• 1 cup hot water
• 1 1/2 tsp instant espresso powder      

CRUMBLE TOPPING

• 210 g flour
• 2 tsp. cornstarch
• 275g sugar
• 130 g dark cocoa powder--sifted
• 170 g Earth balance-melted
• 4g- 1 tsp kosher salt
  

Preheat the oven to 300 degrees and spray (3) 10″ cake pans with nonstick spray and line the bottom with parchment paper. 

 

Mix together the milk and vinegar and set aside to curdle (making a vegan buttermilk)

 

Make the crumble topping by mixing together all ingredients well, except for the butter. Once well mixed, pour in the melted butter and use your hands to mix, leaving marble sized crumbles. Bake at 300 degrees for 20 minutes and cool completely. 

 

Turn oven up to 350

 Make the cake:

Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl and set aside.

 

In a large bowl, either whisking by hand or with an electric mixer, combine the sugar, apple sauce, oil, and vanilla. 

 

In a separate bowl mix together the hot water and espresso powder, making a "coffee". Set aside.

 

To the sugar mixture, alternate adding the milk and dry ingredients, starting and ending with the dry ingredients. Stop and scrape down the bowl about halfway through.

 

Once that’s smooth, slowly mix in the hot espresso. Now the batter will be very thin.

Pour the batter into the cake pans and bake for 25 minutes-open the oven and carefully top the cake with chocolate crumbles and continue to bake another 15-20 minutes or until a toothpick in the center comes out clean. 

 

Allow the cakes to cool in the pans for 20 minutes, then remove from the pans. Let them completely cool at room temperature before wrapping. 

 

Makes three one-layer cakes.

Amazing Eggplant

 Pickled Eggplant

3 small-med sized Eggplant -sliced into strips

Kosher salt

1 Cup white Vinegar

2 1/4 cup Water

4 cloves Garlic, sliced into thin strips

2-4 dried hot Peppers, chopped

1 Tbsp Oregano-dried

1 Tbsp. Basil-dried

Extra virgin Olive oil

Sterilize a medium sized jar.  

Place eggplant in a colander with paper towels on the bottom.

Sprinkle a generous amount on the eggplant, tossing, salting it all well.

Place a plate ontop of it with some sort of weight to press it down.

Let is sit 30 minutes.

Place Vinegar and water in a medium sized pot and bring to a boil.

After 30 minutes, rinse the eggplant with water until twice to rinse off most of the salt. Squeeze dry with your hands and add it to the vinegar, Simmer the eggplant about 10 minutes in the vinegar/water until the strip are tender but not mushy..

Stain and squeeze dry. Toss the eggplant with the basil, oregano, and pepper flakes.

layer in a jar, adding olive oil as you go and top with a 1/4 to 1/2 inch of oil.

Seal and place in the fridge for 7 days to marinate. 

Eat within 2 weeks.

My favorite way to Enjoy this is on n a good cracker topped with vegan goat cheese

Pizza Time

 Neopolitan Style Pizza & Sauce Recipe

                                                    Makes: Two 10-12 Inch Pizzas or 9 mini Pizzas

Click Here to Watch this recipe being made!

 2 Cups Scooped + 1 Tbsp. AP Flour

1/8 tsp. Active dry yeast

2 tsp. Sugar

1 1/4 tsp Salt 

3/4 cup + 1 Tbsp Room temp. water

In a bowl mix dry ingredients together, add the water.

Mix until just combined, making a rough but cohesive dough

Cover the bowl and rise at room temp for 12 - 24 hours.

I won't double in size but will have risen and become puffy.'

 

If your making regular pizzas, divide the dough in half, working on one piece at a time, covering the remaining piece(s) with plastic wrap. If you are making mini pizzas, divide dough into 9 pieces, working with one at a time, and covering the remaining.

Hold each piece of dough on both ends, pull the dough, stretching it and then fold it back onto itself.

Repeat hold the opposite ends. Dough will be sticky, use well floured hands.

Turn the dough over and pull the dough under itself to form a smooth ball with seams tucked under. Repeat with pieces. Place each ball, seam side down in a flour bowl and cover and allow to rise for 45 minutes.

 Place a pizza stone in the center of your oven and preheat to 550 degrees. Allow it to continue to heat for 30 minutes or so making sure the stone has come to the proper temperature.

Place a piece of parchment paper onto an upside down sheet pan.

Scoop the risen dough onto a well flour surface, seam side down, if the dough feels wet dust it with flour. Using your fingertips depress the dough in the center only careful not to press the outer edges of dough., using your knuckles underneath the dough, gently stretch out the dough to roughly 10 or 12 inces, use two hands to move the dough in a circle allowing gravity to stretch the dough. Be careful not to stretch the outer edges of crust so that you will end up with a bubble outer crust. Move the dough to the parchment on the upside down sheet tray and trim any exposed parchment off, for this will burn in the high temperature.

Top with Sauce, and toppings of your choice, I used thinly sliced onions and mushrooms.

Top with Daiya if using and slide the pizza onto the pizza stone.

 Bake approx 7-9 minutes. top with fresh basil

Pizza Sauce 

6 oz. Tomato paste

1 cup of Water

1/3 cup of Olive oil

3 Garlic cloves, minced 

2 tsp. Oregano 

2 tsp. Basil

1 tsp. Sugar

1/4 tsp Red pepper flakes, more or less to taste

Kosher salt to taste

Combine all ingredients in a saucepan and cook until simmer and cool to room temp before using.

Makes enough for about 5 or 6 10" pizzas.  Refrigerate or freeze

 

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Dough recipe adapted from recipe by: King Arthur Flour

Incredibly Delicious

 Fava Beans in Tomato Oil Pasta

Makes: 1 Large or 2 small servings

1 can Fava bean or Butter beans-drained & rinsed

1/2 cup Spicy tomato oil ( Previous recipe)

4-5 Baby bells mushrooms sliced

1 Tbsp. olive oil

1/4 onion, diced

1/4 green pepper, diced

1 handful of fresh spinach

5 oz Penne pasta, cooked in salted water and drained

Salt & Pepper to taste

 

 Saute onion & green pepper in the olive oil for about 3-4 minutes, add the mushrooms and cook for another 3-4 minutes, sprinkle with salt and cook another minute or so

Add fava beans and tomato oil to the vegetable and cook for 4-5 minutes, till well heated through. Add spinach with the lid on until spinach is wilted and stir well.

Adjust the salt to taste

Toss with the cooked pasta and sprinkle with pepper & Enjoy! 

 

 

Quick & Easy

Kimchi Fried Rice

Use whatever vegetable that you have in your fridge. I used carrots, onion, green peppers, red chili peppers, and baby bok choy, but you could use just about anything, broccoli, cauliflower, cabbage etc. 

You can add more or less vegetables, rice, kimchi, & hot peppers, however you like it.

1 cup white rice, boiled and cooled.

1/2- 3/4 cup homemade or store bought Kimchi chopped into bite size pieces, including juices

1/4 onion, sliced thin

1/4 green pepper, chopped fine

1 small carrot, sliced thin

1 small or more red chili pepper, according to taste

6 baby bok choy, sliced in half, washed & dried, sprinkled with olive oil & seasoned with kosher salt, garlic powdered & black pepper.

2 Tbsp Mirin

1-2 Tbsp sesame oil, to taste

1  tsp. black soy

3 tsp Olive oil 

Black salt for topping** Optional

In a large pan, heat 1 tsp or so olive oil on med heat, add the baby bok choy, cook until edges are brown on both sides and they have softened. Remove from pan- Don't wash

Put 1  tsp or so of olive oil and fry the onions, peppers, carrots, and hot pepper in the same pan until just starting to caramelize and cooked through

Add mirin, black soy, sesame oil and kimchi to the pan, and cook for about 5-6 minutes until juice has almost evaporated. 

Remove from pan. Add last tsp of olive oil, get nice and hot, and add cold rice and stir fry, scraping the bits and pieces from the bottom of the pan!

Cook for about 3 minutes of so, add the veggies and bok choy to the rice, stirring well to coat, and cook for a couple more minutes. Adjust seasoning and spice level to taste and Enjoy!

** I like to sprinkle a little Indian black salt, which tastes like egg on top for an authentic taste

 

 

Dipping Oil/ Pasta Sauce

Spicy Tomat! o Oil Tapenade

 

Click this Link to Watch on YouTube and Cook Along

 

1 cup Olive Oil

4 cloves Garlic, minced

1 1/2 Tbsp Hot red pepper flakes

1/2 cup chopped Onion

2 cans Crushed Tomatoes

2 Tbsp Dried Oregano

1 Tbsp dried Basil 

1 Tbsp Cumin

1/2 to 1 tsp. kosher Salt

2 Tbsp Sugar

1 -2 Tbsp Sriracha-optional

1 Tbsp Italian Bread crumbs-optional
 

 

Place olive oil, garlic and red pepper flakes in large pan, turn heat to medium and cook, stirring for a minute or two, until just before garlic browns.

Add the onion and cook on med-low for 5-6 minutes.

 

Add the tomatoes, oregano, basil, salt & cumin, stir and cook, stirring occasional for 15-20 minutes. 

 

Add sugar and Sriracha, adjusting for taste. Add breadcrumbs if using.

 

 ** Great for dipping a good crusty bread into, or as an amazing topping for pasta!**

Delicious & Easy Vegan Spice Cake

Vegan Spice Cake

 

One- 10 " x 3" tall pan-Bake time approx. 60 minutes

Two-8" x 3" cake pans- Bake time approx 45 minutes

One Bundt pan- Bake time approx 60 minutes.

                                                                           

   CLICK THIS LINK TO WATCH IT ON YOUTUBE

 

 Optional: CRUMBLE TOPPING

 1 cup Brown sugar

2/3 cup Flour

2 tsp Cinnamon 

1/4 cup melted Earth Balance sticks

 

Combine the first three ingredients, add the melted "butter". Using your hands distribute the "butter" and created crumbles the size of peas. Set aside

* This can be frozen

Dry:

2 1/2 cup Flour

1 1/4 cup Brown sugar-hard packed

1 Tbsp Cinnamon

1 1/2 tsp Ground ginger

1/2 tsp Nutmeg

1/2 tsp Cloves

1/4 tsp Allspice

2 tsp. Baking powder

 1 tsp.Baking soda

1/2 tsp Salt

 

Wet:

1 cup Unsweetened Apple sauce

2/3 cup Oil

1/2 cup Unsweetened Almond Milk

2 Tbsp Molasses

2 tsp Vanilla

Powered sugar to dust the top, or top with crumble topping.

Preheat oven: 350 degrees

Prepare your cake pan(s) spraying each with nonstick olive oil & placing a parchment bottom in the pan(s)

Whisk together all dry ingredients

Whisk together all wet ingredients

Make a well with the flour mixture, add the wet ingredients and stir together until just combined.

 

 Scoop the batter into pan, and smooth out the top, or top with crumb topping** you can omit the crumb topping and just dust with powered sugar after cakes have baked and cooled.

 

 Bake for 40-60 minutes depending on the size of pan, until toothpick inserted in the center comes out clean.

Let cool for 15 minutes then remove from pan.

Top with powdered sugar after completely cooled

 

Tomato Vinegrette

Best Ever Tomato Vinegrette

2 Tbsp minced onion

2 Tbsp red wine vinegar

1 Tbsp balsamic vinegar

1 large tomato, finely diced

4-5 fresh basil leaves

1 clove garlic, minced into a paste

1/4 cup extra virgin olive oil

Kosher salt & pepper to taste

Place onion in a bowl with both vinegars and let it macerate for 15 minutes

After 15 minutes, add the tomato, basil, garlice, olive oil and a generous pinch of salt. Add basil torn into pieces,

Wisk to combine. Let sit for at least 10 minutes before serving

Recipe; adapted from Salt, Fat, Acid & Heat

                                    

 

 

Carmelized Pickled Onions

INGREDIENTS

1 Tbsp. olive oil

1 Large red onion, sliced thin

1/4 tsp salt, or more to taste

2 Tbsp.sugar

3 Tbsp. Apple cider vinegar, or regular vinegar

1 Tbsp water

In a small saute pan over low heat, combine the olive oil, onion, and1/4 tsp of salt and saute, stirring often until caramelized about 10-12 minutes

Stir in the sugar, vinegar and water. Raise the heat to high and bring to a boil, then lower the heat to low and simmer until the liquid thickens and onions, about 15 minutes. 

Adjust the salt to taste. Store in the refrigerator.

Recipe adapted from The Inspired Vegan

Curried Noodles with Green Peas topped with Roasted Butternut Squash

INGREDIENTS

6 oz Pasta ( serves 3) cooked al dente and set aside.

1/2 small onion, very fine dice

2 tsp. olive oil

2 cloves garlic, minced to a paste
1 1/2  tsp curry powder

1/2 tsp. garam masala

1 to 2 tsp. sugar or more to taste

1/2 small Thai chili pepper

1/2 tsp. garlic powder

1/2 cup cashew cream ( recipe below)

1/4 cup of water  or more to reach the desired consistency

2 Tbsp. soy sauce

salt and pepper to taste

1/2 cup frozen peas

4-5 broccoli florets 

3-4 leaves Thai basil, chopped

For the Squash

2 cups Butternut squash, cut into small dice

1/4 onion, small dice

1-2 cloves garlic fine dice

1-2 tsp sugar

2 tsp. olive oil

salt and pepper to taste

Place squash, onion and garlic onto a sheet pan and add the olive oil, sugar, salt and pepper to taste. mix well and bake at 425 degrees for 30 minutes until the edges are brown and crispy and squash is cooked thru. Set aside

Heat olive oil in a skillet and add onions and cook for several minutes until translucent, add the broccoli cook for a couple minutes, stirring to not letting onion get too brown.

Add the garlic and Thai pepper and cook for another minutes or so, don't let it brown.

Add the 1/2 cup of cashew cream and cook for another minute or so, 

 ( it will get very thick). Add water

to dilute and make a creamy consistency. Add sugar, soy sauce, garlic powder, curry powder, salt and pepper to taste and sugar if your using. 

( Adjust the salt, pepper, and sweet to taste to your liking )

Continue to cook until thick and bubbly, adding water as it gets too thick to make a nice saucy consistency, to your taste. Add frozen peas and cook until heated through.  To serve, place warm pasta in bowls topped with creamy curry sauce, mix well, top with butternut squash and Thai basil.