Friday, May 25, 2012

Chocolate Water Cake

I found this cake online at: RavieNomNoms and even though we don't eat a lot of sweets I do love me some chocolate. I decided to give this one a try and here is my vegan version. Once this cake cooks it needs to cool for a bit. As it cools it develops a nice gooey pudding like mixture on the bottom and the cake rises to the top. I flipped it over onto the plate as I served it so the pudding like stuff was on top. It's delicious!
  • 1 cup all-purpose flour
  • 3/4 cup white sugar
  • 6 tablespoons unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup non-dairy milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup packed brown sugar
  • 1 3/4 cups hot water

In a medium bowl, combine flour, white sugar, 2 tablespoons cocoa, baking powder, and salt.

Stir in the milk, oil, and vanilla and mix with a spoon until smooth.

Spread the batter in an ungreased 9 inch square baking pan.

Combine brown sugar and 4 tablespoons cocoa.

Sprinkle this mixture over batter in the pan.

Pour hot water over all; do not stir.

Bake at 350 degrees F for 40 minutes.

Serve warm.

Monday, May 21, 2012

Cauliflower & Cheese

I found this recipe over at That was Vegan? and tweaked it a little. Jack loved it and we've been trying to eat more local and fresh veggies. So I used some fresh zipper peas served with Hot Chow Chow and a Gardein Chicken Scallopini heated in a skillet with Mushroom Gravy over top to round out our dinner. Ummmm love me some Southern cooking.
  • 1 large head cauliflower, chopped
  • 2 tablespoons Earth Balance
  • 3 tablespoons all-purpose flour
  • 2 cups vegan milk of your choice (I use Silk, original, light)
  • 3 cloves garlic, minced
  • 1 bag Daiya, cheddar-style shreds
  • 3/4 cup nutritional yeast
  • 1/2 teaspoon chili powder (or more to taste)
  • 1/2 cups Italian style bread crumbs

Chop cauliflower.

Boil salted water in large pot, and add cauliflower. Boil until barely tender, about 5-7 minutes. Drain, reserving 1/2 cup cooking liquid and set aside.

Melt Earth Balance in same pot over medium heat, then whisk in flour to create a roux. Stir constantly for about a minute until it’s really thick and well mixed. Whisk in milk, garlic and reserved cooking liquid and continue to whisk constantly until it starts to thicken, about 7-10 minutes.

Reduce heat to the lowest setting and stir in Daiya, nutritional yeast and chili powder. Keep stirring until the Daiya is completely melted.

Fold in the cauliflower.

Coat a 13×9 inch baking dish with cooking spray, then spread cauliflower mixture in dish.

Top with breadcrumbs.

Bake at 350 for about 30 minutes. You’ll see the cheesy mixture bubbling around the edges.

This sauce would be great with any veggie that lends itself to a cheesy sauce: broccoli or a broccoli/cauliflower mix or noodles of course.

Saturday, May 12, 2012

Blueberry Coconut Rolls with Orange Glaze

I usually have Crescent Rolls in the frig, they are one of those accidental vegan things that are so yummy and so many uses. I saw a recipe for these rolls that used butter and really that's the only substitute I really made. These were so good a friend of mine said they tasted like something from a bakery. LOL -- try them, you'll be glad you did.

  • 1 can (8 oz) Pillsbury Crescent Roll
  • 2 tablespoons softened Earth Balance
  • 2 tablespoons brown sugar
  • 2 teaspoons flour
  • 1/3 cup fresh blueberries
  • 1/4 cup flaked coconut
  • 1/2 cup powdered sugar
  • 2 tablespoons orange juice

Preheat oven to 375 degrees F. Unroll crescent roll sheet onto counter top to 12″ x 8″. (This is the approximate measurements of the sheet unrolled).

Mix together Earth Balance, sugar and flour together with fork.

Spread this onto crescent sheet, stopping within 1/2″ from edges.

Add sprinkle on coconut and add blueberries.

Gently roll up sheet starting with the long side.

Using a serrated knife and a sawing motion, cut 12 slices.

Arrange on a large cookie sheet sprayed with cooking spray.

Bake for 15 to 20 minutes or until golden brown.

Cool for 5 minutes on the pan before removing to a wire rack.
Prepare orange glaze using powdered sugar and orange juice, I used 2 tablespoons but you can add more or less to your liking. Stir until fully mixed.

Drizzle over warm crescent ring. Serve immediately.

Sunday, May 6, 2012

Beef & Broccoli

One of the blogs I follow on a regular basis is Kathryn Lovett's Blog-My Vegan Journey she posts daily and has a nice blog with great recipes. I saw this Broccoli Beefless and had to tweak it. I mainly changed a few things to use what I had on hand and to suit our tastes (I used the entire red bell). Thanks for an awesome recipe Kathy!

This is a quick and delicious dish that we will certainly be making again!!!!
  • 1/4cup soy sauce
  • 2 tablespoons garlic, minced
  • 1/2 teaspoon salt
  • 1 teaspoon agave
  • 1/2 teaspoon black pepper
  • 1 tablespoon canola oil
Stir Fry Ingredients:
  • 2 tablespoons cornstarch
  • 2 cloves garlic, minced
  • 1 package Gardein Beefless Tips
  • 2 tablespoons canola oil
  • 4 cups fresh broccoli florets
  • 1 medium sweet onion, cut into wedges
  • 1 small red bell pepper, cut into chunks
  • 4 green onions, cut in 1/2 slices
  • 1/4 cup soy sauce
  • 3 tablespoons brown sugar
  • 1 tablespoon freshly grated ginger
  • 1/2 cup water
  • 1 tablespoon sesame oil
  •  Hot cooked rice
In a ziplock bag add the marinade ingredients and the Gardein Beefless Tips.

Marinade for at least 10 minutes or until you get all the other ingredients prepped. In a small bowl, combine the soy sauce, brown sugar, ginger, cornstarch and water until smooth; set aside.

In a large non-stick skillet over medium-high heat, stir-fry the Gardein and marinade in 1 tablespoon oil until lightly browned; about 5 minutes; remove and set aside.

In the same skillet, stir-fry broccoli, onion, garlic and bell pepper in remaining oil for 4-5 minutes.

Return beef to pan.

Add sesame oil and stir fry for a minute. Add scallions and stir fry for one minute.

Add the liquid mixture from the bowl to the skillet.

Cook and stir for 2 minutes or until thickened. Serve over rice.