the best vegan chocolate cake

Stop what you're doing and make this cake.  It's no exaggeration to say this is the best vegan chocolate cake.  Or just that this is the best chocolate cake.  After all, none of us had ever had vegan chocolate cake. We had an occasion to celebrate today so I was glad to find such a great recipe.  I even made an extra trip to the store for the baking powder that I had run out of.  I was a little cross that I had to make an extra trip but this cake was WORTH IT!

the best vegan cake (nora cooks)
1 cup unsweetened almond milk
1 tablespoon apple cider vinegar
2 cups all purpose flour
1 3/4 cup granulated sugar
3/4 cup cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup canola oil or melted coconut oil (I used melted coconut oil)
2/3 cup unsweetened applesauce
1 tablespoon vanilla extract
1 cup boiling water

chocolate buttercream frosting:
1 cup cocoa powder
1 1/2 cups earth balance vegan butter, softened baking sticks preferred
4-5 cups powdered sugar
2 teaspoons vanilla extract
1/4 to 1/2 cup unsweetened almond milk

For the chocolate cake:
Preheat oven to 350 degrees and grease two 9-inch cake pans.  Line with parchment paper for easy removal.
Measure 1 cup unsweetened almond milk and add the tablespoon of vinegar to it.  Stir slightly and set aside to curdle.
In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt.  Whisk well to combine.
Add the oil, applesauce, vanilla and almond milk/vinegar mixture.  Mix on medium speed with a hand mixer until well combined.
Lower the speed and carefully pour in the boiling water, continuing to mix into the cake batter until well combined.  The batter will seem very runny at this point; that is how it should be.
Divide the batter evenly between your cake pans.  Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.  After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting.

For the buttercream frosting:
Add the cocoa powder to a large bowl.  Add the softened vegan butter and mix with a hand mixer until creamed and well combined.  Add half the powdered sugar and half of the almond milk and mix until combined.  Add the rest of the powdered sugar and vanilla extract.  Mix starting on low and turn to high.  Mix until fluffy and well combined.
If the frosting seems too dry, add more milk, a tablespoon or two at a time.  If the frosting seems too wet and doesn't hold it's shape, add more powdered sugar until it thickens up.
Frost the cake using an icing spatula or a butter knife.

homemade vegan chili

SO GOOD!  My husband declared that he really liked it and he typically doesn't like chili.  Everything about this chili was great.

homemade vegan chili (slightly adapted from cookieandkate.com)
2 tablespoons extra virgin olive oil
1 medium red onion, chopped
1 large red pepper, chopped
2 medium carrots, chopped
2 ribs celery, chopped
1/2 teaspoon salt, divided
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoons smoked paprika
1 teaspoon dried oregano
2 (15 ounce) cans petite diced tomatoes
2 (15 ounce) cans black beans, rinsed and drained
1 (15 ounce) can great northern beans, rinsed and drained
2 cups vegetable broth
1 bay leaf
2 tablespoons chopped fresh cilantro plus more for garnish
1 to 2 teaspoons red wine vinegar or lime juice to taste
garnishes:  shredded vegan cheese, green onions, tortilla strips, etc.

In a large Dutch oven, warm the olive oil.  Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of the salt.  Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
Add the garlic, chili powder, cumin, smoked paprika and oregano.  Cook until fragrant while stirring constantly, about 1 minute.
Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf.  Stir to combine and let the mixture come to a simmer.  Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
Remove the chili from the heat and discard the bay leaf.  For the best texture and flavor, transfer 1 1/2 cups of the chili to a blender, making sure to get some of the liquid portion.  Blend then put back into the pot. (I USED AN IMMERSION BLENDER- SO MUCH EASIER!)
Add the chopped cilantro, stir to combine, and then mix in the vinegar to taste.  Add salt to taste too.  Divide the chili in to bowls and serve with garnishes of your choice.

"anything goes" crustless quiche

I love the crustless broccoli cheddar recipe I've been using and recently came to realize that I could substitute the broccoli and cheddar for just about ANYTHING.  It has become my go-to recipe for cleaning out my fridge!  For example, today I used leftover sausage, peppers and onions from a pizza bar we had days ago.  I added some spinach and green onions and presto!  You can put whatever you want in your dish, sprinkle with whatever cheese you want then pour the egg/milk combo over the top.  It's that easy.  I've used leftover steamed asparagus, ham, olives, etc.

"anything goes" crustless quiche
3 cups whatever you want- sausage, ham, asparagus, spinach, peppers, onions, etc.
1 cup grated cheese
2/3 cup milk
5 eggs
3/4 teaspoon salt
1/4 teaspoons ground black pepper

Preheat the oven to 350 degrees.  Spray a pie dish with oil.
Spread the "whatever you want" in the bottom  of the dish.  Sprinkle with cheese.
In a bowl, combine milk, eggs, salt and ground black pepper.
Pour the milk/egg mixture over the "whatever you want" in the dish.  Bake 35-40 minutes until the center is set.

whole wheat pizza dough

When my family heard we were having pizza for dinner there was some cheering!  They enjoy making their own pizzas.  I wanted a whole wheat dough this time so tried a new recipe.  Everyone loved their pizza (even my oldest who used pesto and vegan cheese) and it was simple to make.

whole wheat pizza dough (slightly adapted from Sally's Baking Addiction)
1 teaspoon granulated sugar
1 tablespoon yeast
1 1/2 cups warm water
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon salt
3 1/4 cups whole wheat flour
olive oil for brushing crust

Combine the sugar, yeast and warm water in a large bowl.  Stir it around and let it sit for 5 minutes or until the yeast is foamy and dissolved.  Add the oil, honey and salt.  Mix by hand.  Add 3 cups of whole wheat flour and mix until the dough starts to come together.
Knead for 5 minutes by hand on a lightly floured surface.  If the dough is too wet add up to 1/3  cup more flour.  After kneading the dough should be smooth and elastic.  Poke it with your finger- if it slowly bounces back, your dough is ready to rise.  If not keep kneading.
Shape the dough into a ball and place in a large mixing bowl that has been coated lightly with oil.  Turn it over to coat all sides.  Cover tightly with plastic wrap and allow to rise in a warm environment for 30-60 minutes.
Preheat oven to 475 degrees.  Grease and dust 2 baking sheets or pizza pans with nonstick spray or olive oil. Sprinkle with cornmeal if desired.
Divide the dough into two balls.  Flatten each ball of dough one at a time on a lightly floured surface for two pizzas.  Or shape into multiple smaller pizzas for individual pizzas.  Transfer dough to the pizza pan or baking sheets.  Top with your favorite toppings.
Bake 15 minutes.  Serve nice and hot.

no-flip pancake

My family LOVED these pancakes and I did too.  No more flipping?  That's brilliant!!!  If I ever flip pancakes again it will be because I forgot about this recipe.  Seriously!

no-flip pancake (my friend Lindsey M. who lives in Utah)
Preheat you oven to 425 degrees.  Coat a cookies sheet with a lip with cooking spray.
Prepare 3 cups of pancake mix according to package directions (I combined 3 cups mix with 2 cups milk- I started using milk because they taste even better!).  Pour the batter into the pan, spreading it into an even layer.
Top with your favorite pancake add-ins!  Above I used fresh blueberries, banana slices and mini chocolate chips.  Get creative!
Bake 12-15 minutes.

soft whole wheat bread

I wanted to make whole wheat bread so my oldest and I could enjoy it along with the rest of the family- we both stay away from refined carbs.  This was a great recipe!  We really enjoyed it and so did everyone else.  Twelve thumbs up.

soft whole wheat bread (slightly adapted by baking a moment)
3 cups warm water
2 packets yeast (or 5 tablespoons bulk yeast)
1/2 cup honey (I used 1/4 cup)
1 teaspoon salt
6 tablespoons butter, softened (I used earth balance for my oldest whose vegan)
at least 7 1/2 cups whole wheat flour

Pour the warm water in a large bowl and sprinkle yeast on top.  Set aside for 5 minutes and allow to proof.
Add the honey, butter and salt.
Stir in 2 cups of the flour.  Keep adding flour 2 cups at a time until you reach about 6-7 cups and the dough pulls away from the sides of the bowl.
Knead on a floured surface adding flour 1/2 to 3/4 cup a time until it is no longer sticky but smooth and elastic, about 10 minutes.
Place dough in a large greased bowl and cover with plastic wrap.  Let rise in a warm place until doubled in size, 30-45 minutes.
Lightly mist (2) 9x5 inch loaf pans with non-stick spray.
Punch down the dough and shape into two loaves.  Place in prepared pans.  Let rise in a warm place until doubled in size, about 30-45 minutes.
Preheat the oven to 350 degrees.
Bake 40-45 minutes or until loaf sounds hollow when lightly tapped.

vegan baked oatmeal

Delicious!  I adjusted a recipe that I love so my oldest could enjoy breakfast with us.  The coconut milk was so good I don't think I'll use cow's milk again!  I omitted the eggs from the original recipe but next time I'll try the whole flax seed egg substitute.  I just wasn't ready to try that this time and wasn't sure it was necessary.
Note:  For dessert tonight I pulled out a cheesecake and fresh berries.  I felt bad my oldest couldn't have any cheesecake so pulled some leftover baked oatmeal from the fridge for her.  We discovered that cold baked oatmeal is delicious!  

vegan baked oatmeal
2 tablespoons plant based butter substitute, melted
1/3 cup honey
3 cups quick oats
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon salt
1 can light coconut milk
1 cup fruit of your choice- berries, diced apples, etc.

Preheat oven to 350 degrees.  Prepare an 8x8 pan by spraying with nonstick cooking spray.
In a large bowl combine melted butter and honey.  Add the oats, vanilla, cinnamon, salt and coconut milk.  Stir well to combine.  Fold in the fruit.
Pour into prepared pan.  Bake for 30-35 minutes.  You can serve with more fruit and milk on top if desired.