Vegan Chocolate Cake with Avocado
makes 2 8-inch rounds or 2 thinner 9-inch rounds
by joythebaker (from Vegetarian in the Middle East)
3 cups all-purpose flour
6 Tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups granulated sugar
1/4 cup vegetable oil (I used almond oil)
1/2 cup soft avocado, well mashed, about 1 medium avocado
2 cups water
2 Tablespoons white vinegar
2 teaspoons vanilla extract
Preheat oven to 350 degrees F. Grease and flour two 8 or 9-inch rounds. Set aside.
Sift together all of the dry ingredients except the sugar. Set that aside too.
Mix all the wet ingredients together in a bowl, including the super mashed avocado.
Add sugar into the wet mix and stir.
Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth.
Pour batter into a greased cake tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean.
Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting with avocado buttercream.
Avocado Buttercream Frosting
from Alton Brown
8 ounces of avocado meat, about 2 small to medium, very ripe avocados
2 teaspoons lemon juice
1 pound powdered sugar, sifted
1/2 teaspoon vanilla extract
Peel and pit the soft avocados. It’s important to use the ripest avocados you can get your hands on. If the avocados have brown spots in the meat, avoid those spots when you scoop the meat into the bowl.
Place the avocado meat into the bowl of a stand mixer fit with the whisk attachment. Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2-3 minutes.
Add the powdered sugar a little at a time and beat. Add vanilla extract until combined. If not using right away, store in the refrigerator. Don’t worry. It won’t turn brown!
Vegetarian Tamale Pie
Mexican is quickly becoming one of our favorite styles for cooking. Somehow various combinations of beans, tomatoes, peppers, and cheese never seem to get old! We’ve recently upped our game and started trying to cook dried beans. While it requires a little advanced planning (the…
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I made vegan stir fry for dinner tonight!
- 1 –2 tbsp coconut oil
- 1/4 cup peanut flour (you could sub in peanut butter here, but you may want to thin it out with some water first)
- 1-2 tbsp soy sauce
- Spray the pan with non-stick spray (I’m a really big fan of the Spectrum brand – especially the grapeseed oil).
- Add in the veggies (still frozen) and turn the heat up to high.
- Next add the soy sauce and coconut oil (since the pan was on high heat it loved the extra liquid).
- Let everything reduce down and then added the peanut flour (you may need to add a bit of water as well to help the peanut flour coat everything, but then let it get thick and stick to all the veggies).
Serve over rice or quinoa.
Optional: top with a fried egg (if you’re not vegan).
So day one- vegan dinner:
I made this recipe- on her site her recipe includes tofu but I did not use tofu in mine> I heated my pan and sprayed with nonstick spray and olive oil. Then added frozen cauliflower, broccoli, and carrots, and fresh bell peppers. I then added the soy sauce and coconut oil (mine is from Trader Joes) and once it was time I added the peanut butter(which I mixed with water- I used natural Smuckers PB). And at the very end I put in my rice - which was a microwaveable brand from Trader Joes! I thought it was really good! And I have leftovers(:
5 Minute + 5 Ingredient No Bake Vegan Almond Butter Chews
These Almond Butter Chews could not be any easier and they make a simple pre-workout snack for about 100 calories each. They take 5 minutes to whip up, use just 1 bowl, and do not require an oven! You could even make them gluten-free quite easily too. I use the Nature’s Path Rice Crisp cereal that just happens to also be Gluten-Free.
Yield: 7 golf-ball sized chews
- 1/4 cup chunky all-natural almond butter
- 1 tsp pure vanilla extract
- 1 cup rice crisp cereal (I use GF Nature’s Path)
- 3 tbsp organic brown rice syrup (honey might work, but I’m not sure how it will hold together)
- 1 tbsp cacao nibs (or chopped chocolate)
Directions: Line a plate with parchment paper. In a medium sized bowl, stir together the almond butter, brown rice syrup, and vanilla. Microwave on high for 35-45 seconds. Stir well and immediately add in the rice crisp cereal and cacao nibs (or chopped chocolate). Stir very well until fully mixed.
Wet hands thoroughly and shape the mixture into ‘golf-balls’. Press mixture together firmly so it will hold. Wet hands after each ball is formed so the mixture will not stick to your hands. Place the balls onto parchment paper and freeze for 5 minutes. You can keep these chews in the freezer in a sealed container. I really enjoy them straight from the freezer. They remain nice and chewy.
Makes 7 golf-ball sized chews.
Nutritional info: (per large ball, not including the cacao nibs): 105 kcals, 5 grams fat, 12 grams carbs, 6 grams sugar, 2 grams protein.
For nut-free option, use sweetened sunflower seed butter.
Gather up the 5 ingredients…
Mix the wet ingredients together (Almond butter, vanilla, and brown rice syrup)
Heat in microwave on high for 35-45 seconds. Stir.
Now mix in the dry ingredients (rice crisp and cacao nibs or chocolate)
Make sure to stir very well so that you coat all of the rice crispies!
Now wet your hands very well and form into balls. You will have to keep wetting your hands after you make each ball so the mixture won’t stick.
Freeze for 5-10 minutes.
Meat is not the only option when it comes to protein. Reblog and spread the word!
Great resource, Ruby!
Vegan Chocolate Raspberry Smoothie- Sweet treat or quick breakfast!
- 10 oz. (frozen) raspberries
- 1/4 cups cacao powder
- 2 cups almond milk
- maple syrup or dates (to taste)
- Add all ingredients to the blender
- Blend until smooth and creamy
- Add ice for desired thickness
- Drink and enjoy!!!
Vegan Banana Oatmeal Waffles!
- 2 cups oatmeal
- 1 ripe banana
- 2 cups water (or almond milk)
- 1 tsp vanilla
- sprinkle to a tsp baking powder
** heat up your waffle maker!
** Blend oats, banana, and water (or Almond milk) in a food processor, gradually adding the vanilla + baking soda
** once mixture is blended, leave it for five minutes to set.
** pour into your waffle maker, they take about 5-8 minutes to cook!
** ENJOY! x
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So Delightful Online Cookbook
Here’s a sample of the recipes:
Oh, did I mention it is absolutely FREE? So amazing!
HEALTHY VEGAN GLUTEN-FREE LENTIL, CARROT AND SPINACH BURGER RECIPE
- small cup of lentils
- handful of spinach
- 1 onion
- 2 carrots
- 1 chilli
- 1 garlic
- loads of herbs!
Start off by putting the lentils on to cook, once they are simmering away start chopping and grating the onion, chilli, garlic and carrots. Heat up a frying pan with a little oil and add the chopped and grated goods. This is a good time to start with some seasoning, as the carrot and onion can soak it all up wonderfully. Add any spices that tickle your fancy, personally I like quite a lot of coriander, chilli powder, cumin, turmeric, smoky paprika powder and some salt and pepper. By the time you have fried this all up, the lentils should be lovely and soft, so drain and rinse and spoon into a food processor, add as much spinach as you like and blend until the mixture is smooth. This is what will bind your burger.
Now to the fun and messy part: Combine the carrot and onion mixture with the lentil mixture in a bowl and get your hands dirty! Start scooping out small handfuls of the mix and shape into patties on a board covered in chickpea flour, or whatever flour you have lying around at home. Once all patties are shaped, start heating up the frying pan with a splash of oil. Make sure the oil is hot to create a crispy burger crust and start frying. Et voilà, enjoy!
P.s. You can make a large batch of these and freeze them. Ideal for your packed lunch sandwich, simply combine in a pitta bread (available gluten-free) with fresh rocket and hummus.
As some of you have been asking for the cauliflower crust recipe, I decided to write it down; I hope this helps.
1) These are the ingredients I used: cauliflower, eggs, carrots and parsley. Of course you can skip the carrots or the parsley or even add other things.
2) Shred the cauliflower, watch out for your fingers, it might hurt a little.
3) Shred your carrots and add them.
4) Cut the parsley to tiny pieces, add eggs, salt and pepper.
5) Mix everything well!
6) Get your pan and heat up some oil – I used olive oil.
7) Fill the mixture inside of the pan, disperse it a little and put the top back on the pan.
8) Wait about 8 minutes. As long as your cauliflower crust roasts, you can make a nice cup of tea and cut all other ingredients that you want to put on top of your crust, be creative, everything is possible and absolutely delicious!
9) Flip your crust - It might be difficult and about to break – try to use a plate to flip it. Once you’ve managed this, let it roast on the other side for some more minutes.
10) Now decorate it with anything you want and enjoy this healthy heaven!
Vegan Chunky Monkey Shake: (150 calories/serving)
- 1 medium banana
- 1 tablespoon peanut butter
- 1 cup of chocolate almond milk
- 1 cup of cubed ice
Blend all ingredients together and pour into two glasses for deliciousness that satisfies that chocolate craving.