Some Amazing Recipes

Some time off from work and a visit from our daughter requires some cooking.  So for a late birthday celebration, I made my favorite cake (a vegan number ).  I first found this recipe when Carrie was doing vegan some years ago.  And yes, it's my favorite cake.  Rich, dark chocolate, with lots of flavor.  It's moist and you wouldn't know it doesn't have eggs unless you see the recipe.

Our beautiful daughter with her "late" birthday cake.

I found this recipe on the ppk.com.  It's a vegan recipe database.  It was submitted by Isa.  Who I presume to be Isa Chandra Moskowitz--a very prominent vegan cookbook author.

Give this a try before you poo poo it.  I make this regularly for birthday celebrations.  Enjoy.

Rich Chocolate Cake

Prep time:  15 minutes
Cook time:  Recipe says 25 minutes.  I have to bake at least 40 minutes to get a toothpick to come out clean.
Makes: 12 slices

From author:  Well the name says it all.  This is the richest chocolate cake around.  To make it a two layer cake, multiply the ingredients by one half and divide into two separate springform pans.  If you don't have springform pans, cover the bottom of cake pan in parchment paper or it will stick.

Equipment:
springform pan, two good sized bowls, a whisk, a saucepan

Ingredients:
3/4 cup whole wheat pastry flour
1 cup all purpose unbleached flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup good cocoa powder
1/2 teaspoon salt
1 cup plain soy milk
1/2 cup oil (I used grape seed)
1 1/2 cups pure maple syrup
1 teaspoon apple cider vinegar
2 teaspoons of vanilla

Directions:

• Preheat oven to 350 degrees.  Spray a 9-inch springform pan with non-stick cooking spray.
• Sift together flours and baking powder and baking soda.
• In a saucepan heat the soy milk on low-medium heat.  When it's slightly bubbling, add the cocoa powder and whisk well until it is dissolved.  Removed from heat.
• Combine the other liquid ingredients in a bowl and whisk well.  Add the cocoa mixture and combine.  Add the wet ingredients to the dry.
• Pour batter into prepared pan, bake at 350 for 25 minutes or until a knife or toothpick comes out clean.  Let cool completely and frost with your favorite frosting.

Vegan Chocolate Frosting

(Which also happens to be my favorite.)

This came from wegweb.com.  Author is Wally.

For ingredients use vegan versions or whatever you have on hand.  It will not be vegan if ingredients are not vegan.

Ingredients:

1 cup margarine

4 cups powdered sugar

2 tablespoons vanilla

4 tablespoons soy milk

1/2 cup cocoa powder

dash of salt

Directions:

Margarine should be at room temperature when being placed in mixing bowl.  (I used my stand mixer.) Blend margarine until a little mushy, and then add powered sugar, salt, vanilla, chocolate, and soy milk. You can add more soy milk (gradually) if you like a smoother icing.  (I use four tablespoons and that seems to be about perfect.)  Beat with mixer until a very creamy consistency.

Spread on cake and enjoy.  This makes a huge amount of frosting, so you can save for frosting cookings or brownies.

This has just the right amount of sweetness.  Not so sweet that you can't stand it.

Cleaning Out the Fridge

So on this Saturday, when I'm having my cooking therapy, I decided to clean out the fridge.  Things have a way of hiding in there.  I've gotten a lot better at food management.  I wish I'd had these skills when my kids were little.  But I guess I'm a slow learner.  Anyway, I've very careful about making sure I use up everything and have very little wastage these days.  Although I did find a couple things hiding today that just couldn't be salvaged!

And have you noticed that veggies don't keep like they used to?  My celery never makes it past a week--two at the most.  Carrots, either organic or not, just can't stay in the veg drawer very long.  I had fruits and vegetables that were still good--but if I waited another week, or even a few more days, they'd be history.

Though I didn't get pictures of all the goodies, I was quite productive.  I made:

• Guacamole
• Orange Zinger
• Carrot Juice
• And juiced some lemons and limes

But the crowning project of the day was a carrot cake.  When I told Mike I was making carrot cake he didn't seem too thrilled.  But when he tasted it, I got the "smile of approval."  Suffice it to say, I'll make it again.  Very uncomplicated and VERY good.

Here's the recipe:

Carrot Cake

The original recipe is from a GE Juice Extractor manual.  I changed it up a bit and added a dollop of whipped cream (real cream, mind you).

Carrot Cake with whipped cream.

Since I made carrot juice with my juice extractor, I already had the juice and pulp required for this cake. If you don't have an extractor, you could use milk for the liquid and just finely grate or chop carrots to equal amounts below.

• 1 1/2 cups carrot pulp
• 1/2 cup carrot juice
• 1 cup flour (I used white whole wheat)
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt (optional)
• 2 eggs
• 1 cup granulated sugar (I used turbino)
• 3/4 vegetable oil (I used applesauce)
• 2 teaspoons vanilla
• 1/2 cup chopped nuts (I used walnuts)
• Confectioners sugar to sprinkle on later (I made whipped cream)

Preheat oven to 350 degrees.  Process carrots to get juice and pulp.  Measure and set aside.  Mix flour, baking powder, cinnamon, salt, and set aside.  Combine eggs, sugar, and oil in medium size bowl.  Add flour mixture alternately with pulp and juice.  Add vanilla and chopped nuts, stir to combine.  Pour into well-greased 9-inch baking pan; bake 35 to 40 minutes.  After cake cools sprinkle with confectioners sugar.

We had this for our dessert tonight.  I want another piece, but I'm not going to give in.