Friday, September 23, 2016
This recipe calls for large pre-cooked lasagna sheets but if can't find vegan pre-cooked noodles, just use the normal noodles and cook accordingly. Also, I used jarred Trader Joe's Garlic and Tomato sauce and a regular can of tomato sauce to use with the vegetable mixture and also the bottom of the pan.
I decided to make the homemade vegan parmesan cheese, and it was excellent! We will be enjoying this recipe again, and again, and again.
Saturday, September 17, 2016
This is such a simple cake to make. I made it in a Bundt pan but didn't double the recipe, I would recommend doubling as suggested in making a Bundt cake. Maybe add some fun sprinkles to the top for a bit of color.
The Joy of Vegan Baking by Colleen Patrick-Goudreau
**You need to double the recipe if you are making a layer or Bundt cake.
1 1/2 cups unbleached all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/3 cup canola oil
1 tablespoon white distilled vinegar
1 cup cold water
**Add 1/4 teaspoon cayenne pepper or 1/4 teaspoon chili powder for a Mexican Chocolate Cake – I used Chili Powder
Preheat the oven to 350 degrees. Lightly oil a Bundt pan, 9-inch, spring form pan or muffin tins.
Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl until thoroughly combined. Create a well in the center of the dry ingredients, and add the vanilla, oil, vinegar, and water. Mix until just combined. Pour into your prepared pan, and bake in the preheated oven for 30 minutes, until toothpick inserted into center comes out clean. If making cupcakes, check for doneness after 15 minutes.
Cool on a wire rack. To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake. Cool completely before frosting. You may also dust with sifted confectioners’ sugar and top with fresh raspberries.
1/2 cup non-hydrogenated, nondairy butter, softened
3 cups confectioners’ sugar, sifted
1/3 cup unsweetened cocoa powder, sifted
1 teaspoon vanilla extract or 1/2 teaspoon peppermint extract
3-4 tablespoons water or nondairy milk, or more as needed
With an electric hand mixer, cream the vegan butter until smooth. With the mixer on low speed, add the confectioners’ sugar, and cream for about 2 minutes. Add the cocoa, vanilla, and vegan milk, and turn the mixer to high speed once all the ingredients are relatively well combined. Beat on high speed until the frosting is light and fluffy, about 3 minutes. Add 1-2 tablespoons more vegan milk if it’s too dry. Cover the icing with plastic wrap to prevent drying until ready to use. Store it in a covered container in the refrigerator for up to 2 weeks. Rewhip before using.