Thursday, April 28, 2011

Mushroom Pate Cups Perfect for High Tea

Well, if you aren't currently living under a rock, you are probably aware of the major event occurring tomorrow. The Royal Wedding!

And wow, I desperately wish I could be in London to attend in person. Thank you, Kate and William for the invitation; I am so appreciative that you thought of me. Unfortunately I am unable to attend, as I will be in Oregon, wine tasting with Honey.

It was a difficult decision to make but Honey plus wine tasting is one of my favorite combinations. Not that I don't also love the British Monarachy with all of my heart strings.

I will be getting up early though, to attend the 4am coverage of this fantastical event. Yes, I'm going to totally geek out and get up early. It just seems like a good idea. And I will probably wear my tiara as well.

And in honour of this exciting moment in history, I will be having high tea at 4:00 in the morning, complete with a lovely cup of PG Tips (my go to whilst living in London), dainty cucumber tea sandwiches, scones and cream and this gorgeous Mushroom Pate Cup fit for the Queen Mother herself.

You should do the same. Or at least come over to my house in your bathrobe and tiara.

For the crust:
1 cup unbleached flour
1 teaspoon sugar
3/4 teaspoon salt
4 Tablespoons olive oil
2 T So Delicious coconut milk

For the mushroom pate:
Olive oil to sautee
3 cloves garlic, chopped fine
About 30 to 40 crimini mushrooms, sliced
2 teaspoons fresh thyme, chopped
Salt and pepper
1 cup walnuts, chopped
More fresh thyme for garnish

Preheat oven to 400 degrees.

In a medium bowl, combine flour, sugar and salt.

In a separate bowl, whip oil and milk with a fork. Add the mix to your flour mix and use your fork to incorporate. Note: the 'dough' will look like a crumbly mess and that's ok.

Scoop teaspoons of dough into each container of a mini muffin pan then press the dough evenly across and up the sides. It doesn't have to look perfect, and in fact, I think it looks better when it's a little 'rustic'.
Place a piece of tin foil lighty on top of the whole pan and bake for 4-5 minutes. Rotate and bake for another 2-3 minutes, until crust is lightly crusty but not overly browned.

Remove from oven and let cool while you prepare your filling.

In a pan, heat the olive oil and sautee the garlic for about 1 minute. Add mushrooms and continue to sautee on med/high heat. Let cook for another 2-3 minutes.

Add thyme and a little salt and pepper. Let everything combine and cook for about 5-6 minutes until mushrooms are pretty soft but not completely.
Turn off the stove and pull out the food processor.

In your food processor, combine walnuts and mushroom mixture. Pulse and blend until mixture is completely incorporated and fairly smooth. Taste it now and add salt and pepper as needed.

When done, you are ready to fill your crusts. Do so by spooning pate into each crust, pressing it down to ensure it is compact and fully filled.

Return to the oven and bake for about 8-10 minutes. Remove and let cool. Once cool, transfer to your serving plate and garnish with a little extra sprinkle of fresh thyme.
These are fantastically tasty and wildly popular appetizers. Simple enough to pop in your mouth and compact to eat with your hands. You'll see; they will fly off the plate.



Tuesday, April 26, 2011

Grilled Vegetable and Israeli Cous Cous Salad

With a glint of sunshine this weekend, I was inspired to jump on the grill. And jump on it I did because there was literally one day of sunshine. Just one.

One glorious day of beautiful, sunny shine. And warmth. Saturday was the first day that warmth and sunshine decided to grace the Northwest and come out and play.

And jump on it I did because in the world of 'summer' cooking, there are two things that I lurve and look forward to: grilling and salads. Salads of summer, here I come!

Let's kick off this year's salads of summer with a grilled up favorite by Mr. Grill It Up himself, Bobby Flay. I did monkey this recipe, as per usual, and it's great because monkeying is encouraged; it's a flexible salad.

The marinade/dressing is tangy with a sweet bite, the veg is grilled to perfection, offering a roasty, nutty flavor finished with the aromatic of basil and chewy bite of my favorite: israeli cous cous.

Make it ahead of time for a summer party, or for a week's worth of lunches. It is, after all, lunch leftover approved by none other than Honey himself.

Editor's note: I do feel an eensy bit bad, posting two dishes with israeli cous cous in a row. But not bad enough to not post anyway. It's just that good.

2 1/4 cups vegetable broth or water and a bouillon cube
1 1/4 cup israeli cous cous
1/2 cup balsamic vinegar
2 teaspoons dijon mustard
2 cloves garlic, chopped
3/4 cup olive oil
Sea salt
Fresh cracked pepper
3 zucchini, quartered lengthwise
12 asparagus spears, with the butts chopped off
1 red bell pepper, de-seeded and quartered
1 yellow bell pepper, de-seeded and quartered
About 1/4 cup fresh basil leaves, julienned

In a pot, bring vegetable broth to a boil and add cous cous. Cook, gradually reducing heat as liquid is absorbed. Cover, turn off stove and set aside.

In a jar or dressing container, combine balsamic vinegar, dijon mustard, garlic, olive oil, salt and pepper. Cover and shake to combine.

Place all veg in a large bowl and pour 3/4 of the dressing over top. Let veg marinate for 15 to 20 minutes. Meanwhile, preheat and clean your grill.

When grill is ready, transfer veg to the grill and cook for approximately 1-2 minutes on each side. Reserve the marinade for tossing later.

The goal in grilling is to get those beautiful grill marks on all sides of your veg. Note: do not over cook your veg. You want them to be slightly al dente.

Cut vegetables into bite sized pieces and place in a large bowl along with the cooked israeli cous cous. Drizzle some of the remaining marinade dressing over top and gently toss to combine.

Taste and add more salt and pepper as needed then add basil and toss to combine.

This is great all by itself; it also makes a lovely side dish to your protein of choice.

Another fun option would be to start with a bed of butter lettuce and top it with this beautiful, colorful salad.



Saturday, April 23, 2011

Vodka Tomato Sauce with Tofu and Israeli Cous Cous

I must admit. I am currently enjoying a love affair with red sauce. Vodka tomato sauce to be precise. It's so spicy and delicious and different. And I love 'testing' what it will go with best.

I also have heart strings to israeli cous cous. It's just plain carbohydrated goodness. Like little tiny pasta balls all plump and chewy and belly warming.

Combine the two and add a little tofu and roasted vegetables and there you have it: an ideal meal.

What's even better... you can make the sauce ahead of time, freeze it and use it for all sorts of things... as you will see in posts to come. I don't mess around.

For the sauce:
Vegetable oil
4 cloves garlic, diced fine
1 shallot, diced fine
1/2 teaspoon red pepper flakes
1 can crushed tomatoes (28 oz can or 2 14 ish oz cans)
1 teaspoon salt
3 Tablespoons vodka... my favorite is the organic 360 brand... It also makes lurvely martinis. Just sayin.
1/2 cup So Delicious creamer

For the tofu:
1 block extra firm tofu
1 teaspoon dried oregano
1/2 teaspoon fresh cracked pepper
1/2 teaspoon sea salt
3-4 Tablespoons nutritional yeast

About 1 1/2 cups Israeli cous cous

1/2 head brocolli, cut into pieces
1/2 head cauliflower, cut into pieces
Extra virgin olive oil
Salt and pepper
1/4 cup fresh parsley, chopped

In a pot, heat vegetable oil on med/high heat. Add garlic and shallot; cook for 1-2 minutes, stirring. Add red pepper flakes and stir to incorporate.

Reduce heat to med/low and add tomatoes. Note: don't just dump the can(s) into the pot, crush them by hand first.

Add salt and vodka, stir and reduce heat to low. Let cook for 10-15 minutes, checking/stirring occassionally.

Meanwhile, prepare your tofu. Drain all liquid and wrap tofu in a paper towel. From there wrap it in a kitchen towel and place something heavy on it. Let sit for about 10-12 minutes.

Prepare cous cous according to package instructions. When it is barely al dente, combine cous cous with tomato sauce, stir and taste. Add salt and pepper as needed then let cook on LOW.

Preheat oven to 400 and cut/prepare your veg while you are waiting. Arrange veg on a baking tray and drizzle with olive oil, salt and pepper.

In a small bowl, combine oregano, salt, pepper and nutritional yeast. Remove tofu from kitchen and paper towel and cut into bite size cubes. Put into a medium bowl and sprinkle nutritional yeast mix on top. Toss to ensure even covering then commence cooking.

Cook tofu and roast veg simultaneously so your timing is correct.

For the tofu, heat a little vegetable oil on a skillet. Arrange tofu on skillet and let cook until that side is brown and crispy. Repeat for all sides of tofu. It's a little tedious but the results are great: crispy on the outside, tender on the inside.

Note: you can also just put tofu on the pan with the veg and roast in the oven but the outside won't be as tender and the cooking won't be as even. The flavor will be there though, for sure!

While tofu is cooking, roast vegetables in oven, about 5-6 minutes then rotate pan, give it a shake, rotate and roast another 5-6 minutes. The goal is to have the veg roasty and crispy. When done, turn off oven and remove.

On a plate, start with the israeli cous cous tomato sauce mixture. On top of that, arrange some of your delicious, crispy tofu. To the side, add your beautiful roasted vegetables.

Top it all off with some fresh chopped parsley for color and  a little fresh burst.

This meal is really flavorful, vegan comfort food. Perfect for a rainy day or evening meal. Best enjoyed with a lovely bottle of red and great company.


Israeli Couscous

Friday, April 22, 2011

Chickpea Curry

Something a little 'earthy' in honor of Earth Day. I love chickpeas. Almost as much as I love the earth. And the flag. They are incredibly versatile as well as a great source of protein.

This is a simple dish you can probably throw together without going to the store. If your vegan kitchen is well stocked.

I received a great comment a while back about the sodium level in organic chickpeas vs. non-organic. There was concern that organic chickpeas have more sodium than non-organic reduced sodium. It just so happened that I had a can of organic and non-organic chickpeas in our pantry so I thought I'd check it out.

The non-organic can I had was the last of some I had bought at Costco a while back. It wasn't a reduced sodium can and it had an incredible 460mg of sodium! The organic brand, good old F.G. Meyer Private Selection had 120mg of sodium. My non-organic wasn't reduced sodium so I'm not sure if that version would have less than 120mg...

So you can rest assured that organic has less sodium, for sure. Also, if it's a major concern, you can cook your own chickpeas. I actually love doing this. I think they have better flavor and texture. Yes, it takes a little more planning ahead, but it's worth it.

I do always keep a few cans hanging around for nights like this when I went for an evening run instead of starting dinner. Oops!

Oh, and today is the last day to vote La Pure Mama for 'special interest blog' in Saveur's Best of Blogs contest... you can vote here and hey, thank you for reading... and voting! xoxo
1 batch brown rice (cook it this way... because it's simple and fool proof and Alton Brown rocks.)
4 cloves garlic, diced fine
1 red onion, chopped
5 small stalks celery, chopped
4 small carrots, chopped
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1/4 teaspoon fresh cracked pepper
2 Tablespoons curry
1 cup vegetable broth
1 dried de arbo chile, or another medium heat chile)
2 cans organic chickpeas, drained and rinsed (or you can soak & cook them yourself ahead of time)
1 bunch purple kale, de-stemmed and cut into bite size pieces
3/4 cup cherry or grape tomatoes, halved
1 can coconut milk
Sea salt
Fresh cracked pepper
3-4 green onions, chopped

Get your brown rice in the oven. I love Alton Brown's brown rice technique. Not only does it always come out perfect, it's total 'hands off' cooking, which is great when you have other parts of the meal to tend to.

In a fairly large pot, (I use my cast iron Mario Batali pan) heat a bit of vegtable oil on med/high. Add garlic, and onions; let cook for 1-2 minutes then add celery and carrots. Stir and cook for another 2-3 minutes.

Add cumin, coriander, turmeric, curry and pepper. Stir to combine then add vegetable broth and reduce heat to low.

Add the chile and chickpeas, stir, then add kale and tomatoes. Stir again and let cook for about 8-10 minutes, checking and stirring intermittenly.

After about 8-10 minutes, add coconut milk; stir to incorporate then let cook another 5 minutes or so. Give your curry a taste then add sea salt and more pepper, if needed.

Continue to cook until brown rice is done, ensuring curry stays on low. You can cover it if you like; just be sure to stir occassionally.

In a bowl or on a plate, start with about 1/2 to 3/4 cup brown rice. On top of that add curry mixture. I roughly separated the kale then added a bit to the 'side' of the dish to ensure equal portioning.

Top with a sprinkle of green onions and you are ready. I offered sriracha sauce on the side, because we like it spicy.

Simple. Slightly spicy. Flavorful. Fun to eat. Fantastic.


Chickpeas on FoodistaChickpeas

Tuesday, April 19, 2011

Vegan Oatmeal Chocolate Chip Cookies

Let's face it: Cookies basically aren't good for you. They're sweet, little circles of carbohydrated goodness. That aren't good for you.

Now that I have opened that door, let's face something else: Who cares?

Nobody is good all the time and if you are, well, you have a problem and I suggest you seek professional assistance*. When thinking of sweets, one of my boot camp girlfriends always comes to mind and makes me smile.

After our instructor reminds us that everything we put into our body should be good because everything we put into our body affects our workouts, she is pretty much guaranteed to say something like this: 'well, yes, but a little chocolate won't hurt... it's good for you! Let's not get too crazy girls.' (If any booty girls are reading this I bet you know who I'm talking about! And we love her for it :))

All that said, y'all also know I can essentially be categorized in the 'health nut' column; I'm in school for my nutrition degree for goodness sake. That doesn't mean though, that I'm not grounded int reality, allowing myself a treat every now and then. It does mean that I strive to make it as healthy as possible. Most of the time. Usually.

These cookies were made on a day that I just wanted a cookie. It was a rainy, cold, windy nasty day and I just wanted a warm, sweet yet slighty crunchy, delicious cookie. Or nine.

So I made these. And I made them with oats for a little extra bulk, dark chocolate vegan chips and a whole lotta lurve.

5 teaspoons egg replacer
6 Tablespoons So Delicious vanilla coconut milk (it's 'so delicious'. Pure heaven)
2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup Earth Balance
3/4 cup unrefined granulated sugar
3/4 cup brown sugar, packed
2 teaspoons pure vanilla extract
1 1/2 cups thick cut oats
1 cup nondairy chocolate chips, preferrably the highest quality you can find. It matters.

In a small bowl, combine egg replacer and So Delicious and whip with a fork until fully combined and frothy. Set aside.

In a medium bowl, combine flour, baking soda and salt. Stir to ensure ingredients are fully combined. Set aside.

In a Kitchenaid, combine Earth Balance, granulated sugar, brown sugar and vanilla. Mix until fully combined and smooth.

To your Earth Balance mixture, add egg replacer mixture and mix to combine.

Gradually add flour mixture in about 1/2 cup increments while the mixer is on. When jus combined, add the oats and chocolate chips.

Mix until just combined then turn off the Kitchenaid and put the dough in the refrigerator. As you do this, attempt to NOT eat the dough. This will be difficult.

Let sit in fridge for anywhere from 15 minutes to 1 hour. If you need to eat them right away, like I did. Now is the time to preheat the oven to 375.

When oven is ready, drop rounded spoons of dough onto a baking sheet. Note: I cover my baking sheets with parchment or aluminum foil.

Bake for 10-12 minutes until lightly browned. Remove from oven and transfer to a cooling rack or the counter to cool.

These little morsels are great on their own. They are also fantastic with a tall glass of the So Delicious coconut milk. That's how Santa likes it. Ok. That's how I like it too.

They are also great dressed up with So Delicious ice cream... in any flavor, really.

Enjoy and don't forget to share!

* just kidding.


Saturday, April 16, 2011

Vegan Bulghur Cakes

Remember the tasty Bok Choy Bulghur Skillet from a couple days ago?

Remember my severe dislike for wasting left overs as well as the immense joy I get from re-purposing said leftovers?

This dish is a perfect example.

I had the left overs and they were just screaming for a little lunchtime makeover. So I added some agave nectar, olive oil and panko breadcrumbs, tossed them in the oven while I prepped a big green salad and voila.

There you go. Two great meals made from the same thing. Weeknight perfection!

Yield: about 10-12 cakes

The leftovers from Bok Choy Bulghur Skillet
About 2-3 Tablespoons Agave nectar
1 Tablespoon extra virgin olive oil plus more for baking
About 1/2 cup plus about 1/4 cup panko breadcrumbs

Pair with a big green salad

Preheat oven to 400 degrees.

To your bulghur leftovers, add the agave nectar and 1 Tablespoon olive oil. Mix lightly then add panko breading.

When you reach desired texture (sticky enough to stick together but crunchy enough with the panko), begin forming your patties. Arrange on a baking sheet as you go.

Drizzle with just a touch of olive oil and bake for about 10-12 minutes then flip your patties and bake for another 10-12 minutes until crispy and brown on the outside.

While your cakes are baking, prepare a big beautiful green salad with cucumber, bell peppers, matchstick carrots and whatever else you love.

For the dressing, simply combine, in a lidded jar, two parts extra virgin olive oil with one part balsamic vinegar. Add salt and pepper then seal and shake the heck out of it. Easy peasy dressing.

Arrange salad on a plate. Place two or three cakes on top of the salad or on the side. We did both.


Bulghur Wheat

Thursday, April 14, 2011

Popchips ... A Love Letter

Dear Popchips,

Hi. Perhaps you have heard this from others before, but I feel so strongly, I wanted you to know. To me you are delicious. Really really delicious. You are a delicious snack and so of course my instinct is to assume you must be bad for me. Bad like the bad boy girls just can't get enough of. But no, Popchips, you aren't like that. You're different. How do you do it, Popchips?

How are you so irresistibly light and crunchy and delectably flavorful without all the added yuck? Somehow you make everything about snacking all right. You're not fried, you're not baked, you have no trans fats, GMOs or artificial yuckiness. You are just popped crunchy flavorful deliciousness.

How in the world did we not meet sooner?

Popchips, I have something else I want to say. It might come off as a bit forward but I feel I should speak my heart. Popchips, I think I lurve you. All 120 calories of your snacking goodness.

I do have one concern, Popchips. It's pretty serious but I feel so comfortable with you; I can tell you anything. So, Popchips, why? Why are your bags so small? Let's work on that.


I recently had the pleasure of receiving a fantastical box of Popchips samples to try from the gang at Popchips. And try I did. I'm a huge fan of their snackers' credo.

And I was so sad yesterday when I discovered all of my little bags of delicious snacking goodness were gone. Tear.

And then I went to Fred Meyer. And they were there. On sale. And in a bigger bag. More please.

In all seriousness, Popchips are a wonderful snack. And y'all know I'm not a huge fan of processed snacks due to all the 'other' added ingredients. The fantastic thing is Popchips don't add the nasty stuff. The flavor list on their website has all the ingredients and their FAQ answers all your questions... and more.

When I received my box, I, of course immediately opened a bag. And ate the whole thing. Then I wondered what was in it to make it taste so good so I read the packaging and trolled the Popchips' amazing website. If you get a chance, you should too. It's not only incredibly informative, it's pretty fun to read as well.

The long and the short of it is this: Popchips are made from potatoes but they aren't a potato chip. They turn them into the equivalent of a kernel of corn and then pop it into a light, delicious snack!

They are grease free because they use all natural non hydrogenated safflower or sunflower oil in the popping process. The best part? Popchips are ultra low in fat and completely devoid of trans fats. Most of the flavors have zero saturated fat, with the exception of a mere .5 grams in the sour cream & onion and cheesy flavors.

There are zero artificial flavors, msg, colors or preservatives in these little darlings; just a ton of flavor. That means Popchips last for about 12 months on the shelf because of the special packaging they use to keep them fresh, without preservatives. Trust me, they won't last that long. Seriously.

So, the flavors: we received original, barbecue, sour cream & onion, cheddar and sea salt & vinegar.

Now, I did not taste the sour cream & onion or the cheddar because they aren't vegan. Honey did happily test those flavors for me and is happy to report that they were both 'damn good', to quote precisely.
I did taste all the other flavors because the rest are completely vegan (and I didn't share... much). I did also taste the barbecue flavor which isn't technically vegan because it has a wee bit of whey in it. So here is what I have to say: I loved them all!

The sea salt & vinegar have the perfect combination of flavor, the sea salt & pepper is spicy and salty all together, original is just originally good and barbecue? Is actually really good! I don't typically like barbecue but something about this one quite lovely. It is natural tasting, smoky with a hint of sweet and spice.
I highly encourage all of you to give them a try. If you're going to snack, this is the way to go. Hands down. And if you live in the Bellingham area, they're on sale at Fred Meyer right now. Off you go.

If you have any questions or would like more information, it would make me smile if you emailed me at: lapuremama[at]gmail[dot]com.


Tuesday, April 12, 2011

Bok Choy and Bulghur Skillet

I have a confession to make.

Lately I have been feeling slightly uninspired in the kitchen. I think it's a result of all the 'other' stuff going on; in no particular order: small child, husband, house, school, work, training for the Seattle Rock and Roll 1/2 Marathon, blog, writing endeavors, volunteer work, blah blah blah...
Case in point: last night Honey ended up eating half raw (and not in the cool al dente way) vegetables with curry tofu. The tofu was delicious. The veg? Eh... Oh, and there wasn't any rice. I burned it. I. Burned. The. Rice. What is wrong with me??
I have been finding inspiration from other sources though. I'm hoping that plus the good-ish weather will give me a kick start.

So a few weeks back I went to VegFest. While I was there I looked at the flag. And then the Vegetarians of Washington gave me a bag full (if not overflowing) of free stuff including a free Vegetarian Times magazine.

As I perused my free copy of Vegetarian Times, I was pleasantly surprised at some of the simple, yet fantastic meals. This was one of them. I, of course made some changes; regardless, I was happy for the inspiration.

And wait until you see what I did with the left overs... ok, so maybe my creative juices are flowing just a little bit. I'll take it!

3 cloves garlic, chopped fine
Truffle oil
About 2 cups button mushrooms
8-10 shitake mushrooms, sliced
About 30 cherry tomatoes, halved
1 medium shallot, diced fine
1 1/2 cups bulghur wheat
2 1/2 cups mushroom broth
2 teaspoons fresh thyme leaves, chopped
4 baby bok choy, washed and slightly de-ended (keep a little on, so they maintain their shape)
1 package Gardein beefless tips side note: I LOVE these!!! LOVE!
2-3 green onions, chopped

In a large skillet, heat some truffle oil on med/high. Add garlic, button mushrooms and shitake mushrooms and cook for about 8-10 minutes, until browned. Once done, tranfer to a bowl.

In the skillet, add the tomatoes, sliced side down and cook for about 3-5 minutes, until slightly softened and browned.

Add a little more truffle oil to the pan, then add shallots. Cook shallots for 2-3 minutes then add bulghur. Stir until everything is evenly covered with oil.

Add mushroom broth, thyme and a little salt and pepper. Cover and reduce heat to low/med. Let simmer for about 5 minutes.

After about 5 minutes, evenly distribute the mushrooms and tomatoes on top of the bulghur. Top that with the bok choy, cover and let cook another 8-10 minutes.

While that cooks, heat your Gardein beefless tips in a separate small saute pan.

Check to ensure that the bok choy is appropriately al dente. When it is, you are ready to serve.

Arrange bok choy to one side of the pan so you can get to the bulghur.

On a plate, start by portioning out a little bulghur. From there, add mushrooms and tomatoes in an even amount. Top with some Gardein beefless tips.

Add a bok choy to the side. Drizzle everything with a little extra truffle oil, for added flavor.

Sprinkle green onions on top to finish.


Bulghur Wheat

Saturday, April 9, 2011

Vegan Chocolate Cake

Better known as a chocolate cake you would die for. Also referred to as the best chocolate cake you have ever had and/or the best chocolate cake on earth.

And that's pretty much all I have to say about that.

Ok. Probably not.

It all started with a birthday. A birthday and the need for a cake. A cake full of chocolate and sugar and more chocolate and probably a smidge more sugar. Happy birthday, now let's spike that insulin!

But it is worth it. Moist, dense, just the right amount of chocolate, thick decadent frosting to top it off. Yes please.

I used my own completely ghetto fantastical make shift bundt pan which, in lamants terms is a scalloped pie dish with a small mason jar in the middle. Oh yeah. We're high class around here.

You can also use cupcake tins, a regular cake pan, get creative. I did.

I adapted the recipe a bit for creativity and ingredient convenience. The original is from none other than my favorite vegan baking book: The Joy of Vegan Baking by Colleen Patrick-Goodreau. It rocks. She rocks.

1 1/2 cups unbleached flour
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/3 cup vegetable oil
1 Tablespoon rice wine vinegar
1 cup vanilla soy milk

For the frosting:
1/2 cup Earth Balance
1/3 cup unsweetened cocoa powder
3 cups plus a little more, confectioner's sugar
1 teaspoon vanilla extract
3 or 4 Tablespoons vanilla soy milk

Preheat oven to 350 degrees and grease your pan.

In a Kitchenaid or bowl, combine flour, sugar, salt, baking soda and cocoa powder and mix until completely combined.

In another smaller bowl, combine vanilla, oil, vinegar and soy milk. Mix well.
Create a little well in the middle of your dry ingredients and add all of your wet ingredients.

Mix all that until it's just combined then pour batter into your prepared pan.

Bake 25 to 30 minutes, until you can insert a toothpick in the cake and it comes out clean. For cupcakes, bake for about 12 to 15 minutes.

While cake is baking, prepare frosting by combining all ingredients in Kitchenaid. Mix on low until the dry and wet ingredients are just combined then mix on high until frosting is smooth and thick. Add more confectioner's sugar as needed to get desired consistency.

When cake is done, remove from oven and let fully cool before you frost.

On its own or with some fantastical So Delicious ice cream... one of my favorites, as you know.


Unsweetened Cocoa Powder


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