Vegan Apple Spice Cake with Maple Buttercream

Apple Spice Cake:
1 ¼ cup soymilk (room temperature)
2 tsp apple cider vinegar
2 ½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
½ tsp all-spice
½ tsp ginger
½ tsp sea salt
1 cup shredded apple
1/3 cup coconut oil (soft at room temperature)
1 cup packed brown sugar
½ Tbsp unsulphured blackstrap molasses
2 tsp vanilla extract
¾ cup pecans, roughly chopped

Maple Buttercream Frosting:
3 cups powdered sugar
8 Tbsp vegan butter or margarine (room temperature)
6 tablespoons maple syrup

Pre-heat oven to 350°

In small mixing bowl whisk together the soymilk and apple cider vinegar and set aside.

In a large mixing bowl combine flour, baking powder, baking soda, cinnamon, all-spice, ginger, and sea salt.

In a third bowl beat together coconut oil and brown sugar with a hand mixer until fluffy. Then beat in molasses, vanilla extract, and soymilk and vinegar mixture until smooth.

Add the liquid ingredients and shredded apple to the dry ingredients. Fold the batter until it’s just combined, ensuring not to over mix it.

Lightly oil 2 x 7 ¼” cake pans with a little bit of coconut oil. You can also bake one at a time if you only have 1 pan.

Divide the batter evenly between the cake pans. Spread out the batter so it’s even and to the edge of the pan.

Bake for 18-20 minutes on the centre rack. Cake is done when a toothpick comes out of the centre of the cake clean.

Transfer cakes out of the pans onto wire racks and allow to cool completely before frosting.

To make the frosting beat together vegan butter, powdered sugar, and maple syrup until fluffy and smooth.

Place one cake bottom side down on your serving plate and spread frosting evenly with a spatula across the entire top of the cake. Place the other cake, bottom side down, on top of the frosting. Use remaining frosting to cover the entire cake.

Using the palm of your hands gently press small handfuls of roughly chopped pecans along the entire side of the cake until well coated.

Mushroom Goulash

ingredients

 

1 pound fresh baby portobello mushrooms, sliced

1 tablespoon dried minced onion

3 cloves garlic, minced

1 14 1/2 - ounce can no-salt-added diced tomatoes, undrained

1 14 - ounce can vegetable broth

1 6 - ounce can no-salt-added tomato paste

2 tablespoons paprika

1 teaspoon dried oregano, crushed

1 teaspoon caraway seeds

1/4 teaspoon salt

1/4 teaspoon ground black pepper

8 ounces dried egg noodles

1/2 cup light sour cream

Fresh oregano leaves (optional)

directions

1. In a 3 1/2- or 4-quart slow cooker combine mushrooms, dried onion, and garlic. Stir in tomatoes, broth, tomato paste, paprika, dried oregano, caraway seeds, salt, and pepper.
2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.
3. Before serving, cook noodles according to package directions; drain.
4. To serve, stir 1/4 cup of the sour cream into mushroom mixture. Serve with hot cooked noodles and the remaining 1/4 cup sour cream. If desired, garnish with fresh oregano leaves.

Strawberry Cheesecake Bites

Strawberry Cheesecake Bites

Crust (makes 24 mini cheesecakes):
1 cup pecans
6 medjool dates
1/4 cup shredded coconut
1/4 teaspoon sea salt

 Directions:

1. Remove the pits from the medjool dates and soak them in warm water for 10 mins. Drain the water from the dates and place in a food processor along with the remaining ingredients. Process until the nuts are crumbled and the crust is sticking together on it’s own.
2. Press about 1 1/2 teaspoons of the mixture into the bottom of each mini muffin cup.

Sweet potato & white bean chili

Ingredients

• 2 medium sweet potatoes
• olive oil
• 2 teaspoons ground cinnamon
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 large onion
• 1 bunch of fresh coriander
• 1 fresh red chilli
• 2 red peppers
• 1 yellow pepper
• 1 x 400 g tin of cannellini beans
• 1 x 400 g tin of tomatoes

Method

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Peel and chop the sweet potato, place in a roasting tray, then toss with 1 tablespoon of oil and a pinch each of the cinnamon, cumin and paprika.
3. Spread out in an even layer, then roast in the oven for 35 to 40 minutes.
4. Peel and roughly chop the onion. Pick the coriander leaves, then finely chop the stalks. Roughly chop the chilli, then deseed and chop the peppers.
5. Heat 1 tablespoon of oil in a large pan, then add the onion, coriander stalks, chilli and peppers along with the remaining spices.
6. Cook over a low heat for 15 minutes, stirring regularly.
7. Add the cannellini beans with their liquid, and the tinned tomatoes. Stir, adding a splash of water to loosen, if needed. Simmer for 30 minutes.
8. Stir in the sweet potatoes along with most of the coriander leaves. Season to taste and top with the rest of the coriander leaves. Serve over cooked rice with some guacamole on the side, if you like.

vegan peach crumble

Ingredients:

8 cups of peeled and sliced peaches (10 - 12 peaches)

1/2 cup sugar

Crumble Topping:

1 1/4 cup  whole wheat. flour (use 1/2 wh. wheat or spelt flour if you like)

1 1/4 cup oats

1 tsp cinnamon

1 cup chilled Earth Balance or other veggie spread

1/2 cup brown sugar

1/2 tsp salt

Directions:

Preheat oven to 375 degrees

Blanche peaches: Boil a large pot of water, turn off the heat and submerge the peaches for 1 minute. Scoop them out with a slotted spoon and plunge into cold water to loosen the skins. Slip off the skins, using a paring knife

Cut the peaches in half and remove the stones

Slice peach halves evenly into 1/2 inch wedges

Mix peaches and sugar together and spread evenly in cake pan

TOPPING:

Add the cold veggie spread to the flour

Use a pastry blender to cut into small pieces blending with the flour

Add the oats, brown sugar, salt and cinnamon

Using your hands, rub all topping ingredients together until the mixture is crumbly

Spread the topping evenly over the peaches. Don't pack it down, just let it be uneven. Gaps are okay

Bake at 375 degrees for 30 minutes or until the topping is browned

Cool on a rack for 1/2 hour before serving

Serve peach crisp warm with non-dairy ice cream or Coconut Whipped Cream

Spicy Vegan Sloppy Joes

Ingredients

1 pound cremini mushrooms, halved

1 tablespoon extra-virgin olive oil

1 large sweet onion, diced

1 3/4 cups light beer (drink what's left in the bottle)

Kosher salt

1/3 cup finely chopped walnuts

1 small green bell pepper, seeded and diced

Freshly ground black pepper

1/2 teaspoon chipotle chile powder

1/4 cup ketchup

3 tablespoons tomato paste

6 whole grain hamburger buns

Shredded red cabbage or lettuce, pickled jalapeno and scallions, for serving, optional

Directions

Pulse the mushrooms in batches in a food processor until finely chopped. Set aside.

Heat the oil in a large nonstick skillet over medium-high heat. Add the onions, 1 tablespoon beer and 1/4 teaspoon salt and cook, stirring frequently, until the onions are lightly browned, about 5 minutes. Add the walnuts and peppers and cook, stirring occasionally, until the peppers are crisp-tender, about 3 minutes. Add the mushrooms, 3/4 teaspoon black pepper and chipotle powder and cook, stirring frequently, until the mushrooms are just cooked through, about 5 minutes.

Add the remaining beer, the ketchup, tomato paste and 1/8 teaspoon salt and cook while stirring until the sauce is the consistency that you like, about 2 minutes.

Spoon the mixture onto each bun. Serve with toppings if desired.

Cook's Note: Some buns are not vegan so check the label to be sure your hamburger buns are dairy and egg free.

Vegan Chocolate Chip, Oatmeal, and Nut Cookies

•           1 cup white sugar

•           1/3 cup soy milk

•           1 cup rolled oats

•           1/2 teaspoon baking soda

•           1/2 teaspoon salt

•           1/3 cup peanut butter

•           2 tablespoons canola oil

•           1 teaspoon pure vanilla extract

•           1/2 cup vegan semi-sweet chocolate chips

•           1/2 cup walnut pieces

 1 cup whole wheat flour

1 .Preheat oven to 425 degrees F (220 degrees C). Oil a large baking sheet.

2.Stir sugar, soy milk, peanut butter, canola oil, and vanilla extract together with a whisk in a large bowl until completely smooth.

3.Mix flour, oats, baking soda, and salt in a separate bowl; add to the peanut butter mixturand stir to combine. Fold chocolate chips and walnut pieces into the flour mixture.

4.Drop your batter by large spoonfuls onto prepared baking sheet.

Bake cookies in preheated oven until browned along the edges, about 10 minutes. Cool cookies on sheet for 10 minutes before removing to a cooling rack to cool completely.

Agedashi-esque Tofu

•             1 (12 ounce) package extra firm tofu

•             3 tablespoons cornstarch

•             oil for frying

•             2 green onions, chopped

•             2 tablespoons hoisin sauce

directions

 Cut tofu into 12 cubes. Place cornstarch on a plate or in a shallow bowl and dredge tofu in it, coating thoroughly.

Heat enough oil so that tofu will be half-way submerged. Fry tofu in hot oil for 3 to 5 minutes on each side, or until crispy. Drain on paper towels.

Sprinkle green onions over tofu and drizzle with hoisin sauce. Serve immediately.

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Crispy Bánh Mì Spring Rolls With Creamy Chili Mayo Recipe

•     1 large carrot, cut into 3-inch matchsticks 1/8 inch thick (about 2 cups)

•     1 small daikon radish, cut into 3-inch matchsticks 1/8 inch thick (about 2 cups)

•     1/4 cup sugar

•     1 tablespoon salt

•     2 tablespoons white distilled or rice wine vinegar

•     30 to 40 five-inch frozen spring roll wrappers, thawed

•     1 large cucumber, peeled, cored, and cut into 3-inch sticks about 1/4-inch wide (30 to 40 sticks total)

•     2 whole jalapeño peppers, cored, seeded, and cut into 3-inch sticks about 1/8th inch thick (30 to 40 sticks total)

•     1 bunch cilantro, leaves and thin stems only

•     For the Dipping Sauce:

•     1/2 cup Vegan Mayonnaise

•     2 tablespoons chili garlic sauce such as sambal oelek or sriracha, or more to taste

•     1 teaspoon juice from 1 lime

•     2 tablespoons finely minced cilantro leaves

•     2 quarts vegetable oil

DIRECTIONS

1.

Combine carrots, daikon, sugar, salt, and vinegar in a large bowl and massage with hands until vegetables are softened and salt and sugar are dissolved. Set aside for 15 minutes at room temperature.

2.

Lay one spring roll wrapper down with a corner pointed towards you. Cover remaining wrappers with plastic or a moist clean kitchen towel. Add a half dozen carrot/daikon sticks, 1 cucumber stick, 1 jalapeño stick, and a few leaves/stems of cilantro in a bundle in the lower third of the wrapper, keeping it in a nice, tight row. Roll from the bottom corner towards the top, keeping everything nice and tight. Roll until nearly half way up, then stop.

3.

The next step is to fold the left and right corners towards the center. Start by first pressing in on the edges of the filling with your fingertips to make sure it's packed nice and tight. Fold the corners towards the center, again keeping everything tight. Moistening the edges of the wrapper with a bit of water will help it stick to itself and keep its shape.You want the bottom edge to form a 90° angle with the new edge you've just created by folding over the corner.

4.

After both corners have been folded in, continue rolling towards the top of the paper. Moisten the top corner of the wrapper with a bit of water and continue rolling until the entire package is sealed. Repeat with remaining rolls until all the filling is used up. Finished rolls can be frozen for up to 3 months in a sealed container. If freezing, fry directly from the freezer, adding 1 minute to cook time.

5.

To Make The Sauce: Combine mayonnaise, chili garlic sauce, lime juice, and cilantro. Set aside. Sauce will keep in a sealed container in the refrigerator for up to 1 week.

6.

To Serve: Heat oil in a large wok or Dutch oven to 325°F as registered on an instant read thermometer. Add 10 to 15 rolls and cook, agitating occasionally with a wire mesh spider, until golden brown and crisp, about 4 minutes. Drain on paper towels and serve immediately with spicy mayonnaise.