Vegan Chocolate Zucchini Cake With Chocolate Frosting

 

 

This cake is all it took to get me posting again. In another attempt to eat well, I have been experimenting with "healthier" baking options to desperately try to appease my sweet tooth. This was a BIG WIN! The cake holds its own so well that it could be simply baked in a bundt pan with a powdered sugar sprinkle. I have not tried the gluten free version, but I'm sure it can be done. I highly suggest making this for your next party. It is well worth the EASY effort! I didn't even use the mixer until the icing!

Vegan Chocolate Zucchini Cake With Frosting

• 2 cups sugar 
• 2 ½ cups flour 
• ¾ cup oil
• 1 teaspoon salt
• 2 t baking soda
• ½ cup cocoa rounded
• 1 ½ teaspoon baking powder 
• 3 T flax meal mixed in EIGHT tablespoons water 
• 2 t vanilla
• ½ cup vanilla almond milk WITH 1 T white vinegar
• 2 cups grated or shredded zucchini

 Preheat oven to 325 degrees. In a large mixing bowl, mix all the dry ingredients together. Add the wet ingredients and stir until well blended. Pour into two 9 inch baking pans, 1 13 x 9, or 1 bundt pan and cook 50 min. Cool on wire rack and glaze or sprinkle with powdered sugar to finish.

Frosting:

1 8oz tub vegan cream cheese

1/4 cup margarine

1 box powdered sugar

1/2 cup-3/4 cup cocoa powder

1 t vanilla

Almond milk if needed to moisten more

Mix cream cheese and margarine together well in mixer. Add vanilla and blend in. Add dry ingredients and slowly incorporate until combined, then whip at high speed one minute. Add almond milk if needed one tablespoon at a time.

Make sure cake has cooled, and frost. ENJOY!

Homemade Soft Pretzels

I was on FaceBook earlier and saw that it was "National Pretzel Day," and I thought what the heck. Let's try it. I had just had a great pretzel from a food truck recently and had contemplated the task. It didn't look so hard by the recipe. I was more worried about recreating the iconic shape to at least recognizable standards than I was the actual flavor. It also makes only six, so no big loss if I screw it up, either.  After reading quite a few recipes, I took what I liked best about each one and came up with this:

The PERFECT Pretzel!

 And Hunter had a GREAT time helping Mommy kneed the dough!

So here's the recipe!

The PERFECT Pretzel

1 c milk

1 pkg yeast

3 T brown sugar

1 t salt

3 T unsalted butter, room temp

2 1/4 c flour plus more for kneeding

1/3c baking soda dissolved in 3 c water

PLUS your favorite dipping sauces!

To make dough: Heat milk in microwave or in saucepan to 110 degrees. Lukewarm. Whisk in yeast and let sit for two minutes. Pour into large bowl and stir in brown sugar and salt. Add one cup of flour and stir with large spoon. When well-blended, add the remaining 1 1/4c flour and stir to form a sticky dough. Turn onto floured surface, and, adding flour as necessary, kneed for five minutes. Form dough into ball and place in greased bowl and cover until doubled in bulk, about one hour.

Preheat oven to 450 degrees. Place saute pan on stove and heat 3 c water with 1/3 c baking soda. Bring to boil. Punch dough in, and, using floured surface, divide into six equal sections and roll each into 24" ropes, shaping into "pretzel" shape. Let sit for two minutes, then place each one into boiling water mixture for ten seconds on each side. Using straining spoon, drain and place on well-greased cookie sheet. Bake at 450 for 10-12 minutes. Cool on wire rack. Serve with favorite dips.

Enjoy!

My FAVORITE Appetizer.....Bang Bang Cauliflower!

I admit this is not my "original" creation. I did find a very similar recipe on Pinterest that links to http://www.thatssomichelle.com/2012/02/bang-bang-cauliflower.html. I tried it with a few adjustments and LOVED IT! Even the hubby gobbled it down. Unfortunately it is still fried, but at least it sneaks a veggie in!

Bang Bang Cauliflower

1 head fresh cauliflower, cut into small florets
1 cup SEASONED bread crumbs
1/4 cup cornstarch
2 cup egg whites
1/2 cup milk
Generous amount of vegetable cooking oil of your choice
Chopped green onion for garnish (about 2 stalks)

Sauce
1/2 c Olive Oil Mayo
1/4-1/3 c Sriracha Sauce......or more! : )
2 tablespoon rice vinegar
3 tablespoons sugar

1. Chop green onions and set aside. Prepare sauce by combining all sauce ingredients in a small bowl and stirring until well-blended. Set aside.

2. Whisk egg whites and milk in a bowl and set aside. Place cut cauliflower into large bowl, sprinkle with cornstarch and toss. Pour breadcrumbs into a third bowl.

3. Begin heating cooking oil in a large skillet. Dip florets into egg white mixture and roll in breadcrumbs. Carefully place into hot oil and turn once after browning.

4. As florets brown, remove and place on paper towels to soak extra oil. When all are cooked, place into one large bowl.

5. Toss with sauce and green onions. Eat immediately for best flavor and texture!

Quick and Tasty Chicken and Spinach Pasta

There are so many dishes I make that are unplanned and just put together as they go, but this one was worth taking note to reproduce. My rotisserie chicken turned into a big, great meal with leftovers when this was done! Takes a very short time to prepare as well.

1 lb box of rigatoni, ziti, or whatever you have on hand
1 Rotisserie chicken (lemon-pepper or herbed is best), shredded (I use mostly just white meat from it)
1 bag fresh baby spinach
1 large container fresh, sliced button mushrooms
5-6 cloves garlic, minced
4T olive oil
1 small jar of marinated artichoke hearts
1 stick butter
1/3 cup flour
2 cups milk, heavy cream, or combination
1 cup shredded parmesan cheese plus more for garnish
Salt and fresh-ground pepper

In a large pot, heat water and boil pasta as directed. Set aside after straining. Keep the pasta pot for combining all at end.
Shred chicken and set aside.
In a large skillet, pour in olive oil and heat Add garlic and mushrooms and toss for two minutes. Drain artichokes and add to skillet. Toss for one minute then add entire bag of spinach and cover. It will cook down fast. As spinach cooks down, add salt and pepper to taste. As soon as spinach is cooked, fold in chicken and set aside.
In pasta pot, melt butter. Then add flour and stir in well. Begin to pour in milk slowly, thickening to suit your taste. Add the parmesan cheese and stir til blended and cheese begins to melt. Then add in the entire spinach and chicken mixture as well. When it is coated, add pasta back in and toss together. Serve immediately topped with more parmesan cheese. Enjoy!

Streusel-Topped Blueberry Muffins

I LOVE blueberry muffins, and I am always looking to improve on my recipe. It seems like a never-ending saga of additions and subtractions. This is my best-to-date, which I am happy to make again and again. Makes about 16-18 and no need for butter. They are already buttery!

Streusel-Topped Blueberry Muffins

Muffins:
3 cups flour
1 1/2 cups sugar
3 t baking powder
1 t salt
2 large eggs
1 cup milk
1/2 cup butter, melted
2 t vanilla
1 1/2 - 2 cups blueberries to taste

Streusel Topping:
1/4 cup (4 T) cold butter
1/4 cup flour
1/4 cup sugar

Preheat oven to 375. Line muffin tins with liners. Melt butter and set aside.
Combine all dry ingredients in large mixing bowl and stir. Combine all wet ingredients in a small bowl and blend well. Add wet ingredient mixture to dry mixture and carefully stir together. When blended well, carefully fold in blueberries. Divide into muffin cups.
Combine butter, flour and sugar into a small bowl, and using fingers, blend the ingredients together until it forms a crumbly texture. Top each muffin with equal amounts using all the topping.
Bake at 375 for about 20 minutes. Will still be light colored, but will spring back when touched. Let sit in muffin tins for 10 minutes before removing.

Vegetarian Chili with Beans

Recipe:

1/4 cup cooking oil
1 Medium yellow onion, chopped
1 Green bell pepper, chopped
3 Ribs celery, chopped
2 bags veggie grounds
2 cans rotel diced tomatoes
1 can black beans
1 can chili beans in sauce
1 can red kidney beans
1/2 small can tomato paste
4 cans water (refill one of the bean cans with tap water 4 times)
3 T chili powder
1 1/2 T cumin
Salt and pepper to taste

Toppings:
Light sour cream
Chopped cilantro
Chopped avocado

Heat oil in large pot, I use a 5-qt cast iron pot. add the chopped veggies and cook until tender. Add the two bags of frozen veggie grounds and continue to cook until heated through. Add all the cans of tomatoes and beans, and the water. Stir in the tomato paste and spices. Simmer until veggies are very tender, about an hour.
Serve with your choice of toppings! I also eat mine with tortilla chips!

Gluten-Free Vegan Brownies - AWESOME!!!!

I have been wanting to try for gluten-free, vegan brownies for quite some time now, and today I just decided to go for it. I have researched tons of recipes and took my favorite parts of several to come up with this gem. I think a little frosting is great too, but these brownies stand very well on their own!

 

Gluten-Free Vegan Brownies

2 cups Bob's Red Mill All -Purpose Gluten-Free Flour        

1/2 cup strong coffee

1 cup agave nectar

1 cup white sugar

1 teaspoon salt

2 teaspoons vanilla

3/4 cup cocoa powder

1/2 cup coconut oil

1 teaspoon baking powder

1/2 cup nuts (optional)

1/2 cup chocolate chips (optional)

Preheat oven to 325 degrees. Coat 9x13 pan with light coating of margarine.

In a medium mixing bowl, combine flour, baking soda, salt, sugar, and cocoa powder and stir. Add all wet ingredients and fold together. Add chocolate chips and nuts if using. Pour into baking dish and bake for 30 minutes. Cool on wire rack and frost if desired. ENJOY!

Frosting
1 lb powdered sugar
1/2 cup cocoa
1/2 cup coconut oil
1 teaspoon vanilla
1/4 cup (as needed) vanilla soy or almond milk

Blend dry ingredients together then add in wet. Add more milk as needed for a smooth spreading consistency. Stir until smooth then spread on brownies!