Fat-Free Vegan Chocolate Cake

This dessert is vegan and fat-free!! I know, right?!  I titled it in my Jordan's honor because he makes it for himself, he makes it for me, he makes it for neighbors, he makes it for anybody and for any reason.  I think everyone knows about his delicious cake!  It's fast becoming a legend.  And if you don't know about it yet, you have only to ask... he'll make one for you, too!  Be sure to pair this dessert with a fat-free frosting: Just use applesauce or mashed bananas in place of margarines or oils in your favorite recipe.  Enjoy!  Makes 24 servings. (The picture above features a half recipe--it bakes as a 9x9 cake beautifully!)

Jordan's Fat-Free Vegan Chocolate Cake

Organic Ingredients:
1 1/2 cups of whole-wheat flour
1 1/2 cups of white flour (or use wheat flour)
2 tsp baking soda
1/2 tsp sea salt
3/4 cup cocoa powder
1 1/4 cup applesauce
1 1/2 cups sugar or dry sweetener
2 tsp pure vanilla extract
2 cups water or plant-based milk

Instructions:
Preheat the oven to 375 F degrees. In a large bowl combine flour, baking soda, salt, and cocoa powder and mix on lowest speed setting.  Set aside. In a separate bowl mix applesauce, sugar, vanilla, and water/milk.  Now pour wet ingredients into the bowl of dry ingredients and stir until "just mixed" and the batter is smooth.  Pour into baking dish and bake for 35 minutes or until toothpick comes out clean when inserted into cake center. It's hard to burn this moist cake, so if in doubt leave it in the oven an extra 5-8 minutes. Remove from heat and let it cool before applying frosting. Easy-peasy! Enjoy! 

Bo Urr! Corn Pancakes

“Oi dearly do luv pancakers wi brekkist!”

--Grumm the mole, from Brian Jacques’ novel of Redwall, Martin the Warrior, page 310.  

Jordan and I agree that many a Redwaller may have enjoyed such a "brekkist". We “dearly do luv pancakers” too, Mr. Moler!  Although, it must be said that we usually eat them at dinnertime.  Serve with organic vegan butter and organic pure maple syrup or any favorite jam. Makes 16 small cakes.

Bo Urr! Corn Pancakes

Organic Ingredients:
1 16oz. can of corn, drained
1 1/4 cups white flour
1 tsp aluminum-free baking powder
1/2 tsp sea salt
1 1/2 cups of plain soymilk

Instructions:
Pour corn into a food processor and blend until kernels are well pulverized. Set aside. Sift together the flour, baking powder, and salt. Then add soymilk and mashed corn to the dry ingredients. Stir carefully until “just mixed” (if you mix too vigorously, the pancakes won’t get fluffy!). Set stove top to medium heat. Portion out 1/4 cup of batter onto a lightly greased, non-stick pan/griddle. When the pancake center starts to congeal and bubble, flip it over and cook the other side until golden brown. Each side takes approximately 3 minutes. Repeat steps until batter is all used up. Keep cakes warm in a covered pot until ready to eat.

Naughty Nog

Egg-less Egg Nog! Can you believe it? You will once you try it! Jordan and I enjoy this beverage especially during the holidays. But we call it “naughty” because it tastes so good that we want to have it all year round, (although we really shouldn't!) Makes 2 quarts.

Naughty Nog

Recipe adapted from How it all Vegan!, page 36,
By Tanya Barnard and Sarah Kramer, 1999.

Organic Ingredients:
2 1/2 cups soft tofu
4 cups plain soymilk
1 tbsp pure vanilla extract
3/4-1 cup sugar
2 tbsp pure maple syrup
1/4 tsp turmeric
1/4-1/2 tsp nutmeg
1 tsp rum flavoring
dash of sea salt

Instructions:
In a blender/food processor, thoroughly puree all the ingredients, plus just 1 cup of the soymilk, until smooth and creamy. Pour the unfinished nog into a large pitcher along with the remaining soymilk and mix with a long-handled spoon. Serve chilled and well stirred.

Spicy Garlic Toss For Noodles

If you enjoy garlic, this is the sauce for you! To cut down on the spiciness, omit the cayenne and lessen the pepper to your liking.  Also tastes wonderful on cruciferous veggies, such as broccoli.  Makes 2-4 servings.

Spicy Garlic Toss For Noodles

Recipe adapted from How it all Vegan!, page 83,
By Tanya Barnard and Sarah Kramer, 1999.

Organic Ingredients:
4-6 cloves garlic, minced or crushed
2 tbsp grapeseed oil
1/4 cup distilled water
2 tsp Bragg's (or soy sauce)
1/2 tsp paprika
1/4 tsp dried basil
1/4 tsp dried thyme
1/8 tsp (or less) dried pepper
1/4 tsp sea salt
dash of cayenne pepper


Instructions:
In a small saucepan, sauté garlic in 1 tablespoon of oil on medium-low heat until garlic is translucent. Be careful not to burn. Add the water, remaining oil. Bragg's, paprika, basil, thyme, pepper, salt, and cayenne and bring to a boil. Simmer for 8-15 minutes. Toss with wheat spaghetti or linguine. Or serve sauce straight out of the pot if you prefer.

Faux Cheese Sauce

Behold!  The ability to create mac 'n' cheese--vegan style!  We love this sauce on pasta, rice, baked potatoes, and just about anything.  It makes a wonderful substitute in any recipe that calls for Campbell’s creamy soups. Makes 2-4 servings.  (We always double it!)

Faux Cheese Sauce

Recipe adapted from How it all Vegan! page 79,
By Tanya Barnard and Sarah Kramer, 1999.

Organic Ingredients:
1/2 cup nutritional yeast
3 tbsp whole-wheat flour
4 tsp cornstarch (or arrowroot powder)
3/4 tsp of sea salt
1 cup water
2 tsp Dijon mustard

Instructions:
In a small saucepan, whisk together the yeast, flour, cornstarch, and salt. Add the water and continue to whisk thoroughly. Stir over medium heat until sauce becomes thick, then stir in the mustard. Heat for 30 seconds more and serve. We hope you like it as much as we do!

Padawan Pancakes

I am Jordan’s pancake apprentice; add to that a healthy dash of our Star Wars obsession, and a very appropriate title is born! This is a no-fail, fast, fantastic breakfast recipe! It also makes great waffles!  Be sure to use the wheat flour for the ultimate flavor experience. Serve with organic raw peanut butter and organic pure maple syrup. Makes 20 small cakes.

Padawan Pancakes

Recipe adapted from How it all Vegan!, page 44,
By Tanya Barnard and Sarah Kramer, 1999.

Organic Ingredients:
1 cup whole-wheat flour
1 cup white flour (or another cup of wheat flour)
1 tsp baking soda
1 tsp aluminum-free baking powder
2 1/2 cups plain soymilk
dash of sea salt

Instructions:
In a large bowl, sift the flour, baking soda, and baking powder together. Add the soymilk and mix together carefully until “just mixed” (if you mix too vigorously, the pancakes won’t get fluffy!). Portion out about 1/4 cup of batter onto a lightly greased, medium-heat, non-stick pan/griddle. When the pancake center starts to congeal and bubble, flip it over and cook the other side until golden brown. Repeat steps until batter is all used up. Keep cakes warm in a covered pot until ready to serve.

Merciful Meatless Sloppy Joes

This burger mix is merciful because no cows were harmed in the making! Most every Fourth of July, Jordan and I share this delicious dinner with the entire family. But that doesn’t stop us from enjoying it all year round. For maximum fun, eat the meal outside under a shady patio or deck.  Be sure to serve it on top of organic whole-wheat toast. Makes 3-6 large helpings.

Merciful Meatless Sloppy Joes

Recipe adapted from How it all Vegan!, page 112,
By Tanya Barnard and Sarah Kramer, 1999.

Organic Ingredients: (two part)

Tomato Sauce:
1 small onion, chopped
4 cloves garlic, minced
1 6oz. can tomato paste
2/3 of a 28oz. can of diced tomatoes (or 2 large tomatoes, chopped)
1 tsp sea salt
1 tsp dried basil
1 tsp dried oregano
1/4 tsp pepper

Everything Else:
1 cup boiling distilled water
1 1/2 cups TVP (textured vegetable protein)
1 medium onion, chopped
1 medium green pepper, chopped
remaining 1/3 of the 28oz. can of diced tomatoes (or 1 large tomato, chopped)
3 tbsp of sweet-pickle relish
2 tbsp of Bragg's (or soy sauce)
1 1/2 tsp chili powder
dash of cayenne pepper
dash of allspice
dash of sea salt





Instructions:

Sauce: In a blender/food processor, blend together the garlic, tomato paste, diced tomatoes, salt, basil, oregano, and pepper until you reach the desire consistency. Set aside.

TVP: In a medium size bowl, pour the boiling water over the TVP and set aside for about 15 minutes.

Everything Else: In a medium size saucepan, sauté the onions in a little water on medium-high heat until translucent. Lower heat to medium and add the peppers, remaining diced tomatoes, relish, Bragg's, chili powder, cayenne, allspice, salt, and sauce. Simmer for 5 minutes. Add TVP to saucepan and stir together. Simmer on medium-low heat for another 20-30 minutes.

Easy Mild Chili

Using canned beans is what makes this recipe easy. Savor this stew on a cold winter night!  
Makes 6-8 large servings.

Easy Mild Chili

Recipe adapted from How it all Vegan!, page 101,
By Tanya Barnard and Sarah Kramer, 1999.

Organic Ingredients:
1 medium onion, chopped
2 medium carrots, chopped
6 cups of pinto beans (or whatever types of beans you may have available)
1 28oz. can of diced tomatoes (3 1/2 cups)
1 6oz. can of tomato paste
1 12oz. can of corn (1 1/2 cups)
3/4 cup of cooked brown rice
1 tbsp chili powder
1/4 tsp of black pepper
1 tsp of curry paste (curry powder can be substituted)
2 tsp of sea salt
2 cups of vegetable stock

Instructions:
In a large pot, sauté the onions and carrots in stock on medium-high heat until the onions become translucent. Add the remaining ingredients and stir together. Simmer on medium-low heat for 40-60 minutes, stirring occasionally.