It's a Gluten-Free Vegan Birthday!

My husband requested an entirely vegan and gluten-free spread for his birthday, and that's what he got, right down to the cake. I was worried about how it would go over, but the guests loved it! I had several people ask me for the recipe, and I promised I would post it on my blog. So, here it is guys. Happy vegan baking!

GLUTEN-FREE VEGAN CHOCOLATE CAKE
(from "Chocolate Cupcakes" recipe in New Dawn Kitchen)

This recipe makes the best gluten-free chocolate cake you have ever eaten in your life, but it makes terrible cupcakes. I've made this cake twice for large crowds, and it was a big hit both times. I made the cupcakes once, and they sucked. Even the kids wouldn't eat them. They were crunchy around the edges, they stuck to the paper, and they were sunken down in the middle by about a half an inch. How can a cupcake recipe make such delicious cakes, and such god-awful cupcakes? I have no idea. But, trust me, this cake is absolutely fantastic!

2 cups garbanzo flour
1/2 cup cornstarch
1 cup cocoa powder
1 tablespoon baking powder
1 tablespoon baking soda
1/2 teaspoon Xanthan or Guar gum
2 teaspoons salt
2 1/2 cups granulated sugar
3/4 cup oil
1/4 cup applesauce, preferably unsweetened
3/4 cup (6 oz) soy yogurt, any flavor
3 tablespoons vanilla extract
3/4 cup non-dairy milk
1 cup hot water

• Preheat oven to 350 degrees.
• Lightly grease and flour either two 9" round cake pans, or one 9x13" sheet cake pan. Or use baker's spray.
• Whisk together all dry ingredients.
• Add oil, sugar, applesauce, yogurt, and vanilla. Mix well.
• Pour boiling water over mixture and mix rapidly for 30 seconds. 
• Add milk and stir until smooth. 
• Pour into prepared pan(s) and bake for 30 minutes. Then rotate pans and bake another 20-30 minutes, until toothpick inserted in the center comes out clean.
• Let cool completely before frosting.

VEGAN FLUFFY BUTTERCREAM FROSTING
(from Vegan Cupcakes Take Over the World)

Almost everything I have ever made from this cookbook has been beyond fabulous. I have recommended this cookbook to, literally, a hundred people or more. I absolutely adore this cute little book. But I'ma be honest wit you. The "Gluten Freedom Cupcakes" are... blech. They taste okay, but they are really dry and crumbly. God help you if you let a kid eat one on your nice rug. With the way it crumbles, a dozen little pieces will hit the floor and get smashed into the fibers by tiny feet. I am speaking from experience here. That little warning aside, everything else in this cookbook is amazing, and this frosting is straight from God's own Heaven. It is classic bakery-style buttercream, and it is so good you might feel a ray of holy sunlight shining down on your face while you eat it. Seriously, if wars were fought with this buttercream instead of bullets, they would end in less than two minutes. The next time you have PMS, make this frosting. It will cure you.

1/2 cup non-hydrogenated vegan shortening
1/2 cup non-hydrogenated vegan margarine
3 1/2 cups confectioner's sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1/4 plain soy milk or soy creamer

• Beat the shortening and margarine together until well combined and fluffy. 
• Add the sugar and beat for about 3 more minutes.
• Add the vanilla and soy milk, beat for another 5 to 7 minutes until fluffy.

NUTRITION INFO - CAKE AND FROSTING (based on 18 servings)

Calories: 445.3 / Total Fat: 21g (Saturated Fat: 4.4g, Polyunsaturated Fat: 4.2g, Monounsaturated Fat: 6.7g) / Cholesterol: 0mg / Sodium: 636.5mg / Potassium: 98.3mg / Total Carbohydrates: 62g (Dietary Fiber: 4.6g, Sugars: 47.8g) / Protein: 4.4g

Cheezy Spinach and Mushroom Quiche

Yeah, yeah, I know... My quiche has fallen apart. I'm actually still working on perfecting this recipe, but it turned out really tasty last night, so I thought I'd go ahead and share what I've got so far.
The problem here was twofold:

1. I was impatient and didn't let it cool before I sliced into it.
2. I didn't properly press my tofu, so that added quite a bit of excess water to my quiche.

But, hey, if you don't mind this dish not looking so traditional, you can throw that tofu right in without pressing it, and start noshing on it as soon as it comes out of the oven. I won't judge. And it still tastes great! 

1 frozen vegan pie shell (I recommend Wholly Wholesome)
1 block extra firm tofu, drained/pressed/crumbled
1 cup vegan cheddar, shredded
6 large white mushrooms, sliced or chopped
1 cup loosely packed spinach leaves, chopped
1/2 red bell pepper, chopped
1/2 yellow onion, chopped
4 cloves garlic, finely minced
Handful of fresh cilantro, finely chopped
1/3 cup nutritional yeast
1 tablespoon paprika
1/8 cup low-sodium soy sauce
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1 tablespoon extra virgin olive oil
Salt and black pepper, to taste
1 cup cherry tomatoes, quartered - for garnish

• Preheat oven to 400 degrees.
• Place all ingredients, except garnishes, into a large bowl and stir until well-mixed.
• Spoon into pie shell and press with back of spoon until top is level.
• Bake for 50-60 minutes. Watch closely - don't burn your crust!
• Remove from oven, allow to cool at least 10 minutes.
• Top with chopped tomatoes.
• Makes 6 servings.
• Enjoy!

NUTRITION INFO (per serving, calculated with a whole wheat shell):

Calories: 365.7 / Total Fat: 23.7g (Saturated Fat: 7.1g, Polyunsaturated Fat: 4.3g, Monounsaturated Fat: 5.4g) / Cholesterol: 0mg / Sodium: 718.8mg / Potassium: 468.0mg / Total Carbohydrates: 26.2g (Dietary Fiber: 9.1g, Sugar: 4.3g) / Protein: 18.8g

Vegan Brunch: Homestyle Recipes Worth Waking Up For

The Global Vegan Waffle Cookbook

Are you sure that's vegan? Vegan clones of your favorite breakfasts

Ginger Tempeh and Greens Over Brown Rice

A friend of mine gave me a huge sack full of delicious organic kale, so I've been sticking it in absolutely everything! Anyone ever make a kale brownie?? I might have to try...
Anyway, try this simple dish. It's easy, doesn't take long to whip up if you already have your rice made, and it's healthy and high in protein. Enjoy!

4 cups cooked long-grain brown rice (about 2 cups uncooked)
1 tablespoon olive oil
1 8-ounce package of tempeh, cubed (I used the spicy kind)
1 stalk's worth of broccoli florets
1 small yellow onion, finely chopped
1/2 red bell pepper, seeded and chopped
1 large kale leaf, stalk removed and chopped
2 tablespoons fresh ginger, crushed (I used this stuff)
Small handful of fresh parsley, stems removed, minced
4 cloves garlic, crushed with flat of knife and minced
1/8 cup orange juice
1/8 cup soy sauce
Salt and pepper, to taste
1 tablespoon agave nectar (optional)

• In a large skillet, gently saute onions and garlic in oil over medium-low heat for about two minutes. 
• Add ginger and red bell pepper. Saute another minute or so.
• Add remaining ingredients, stir and gently saute until everything is coated and well-mixed. Then reduce heat to low and cover. Allow steam to gently "green" the broccoli and kale. 
• Everything should be hot and crispy, but be very careful not to overcook. Nobody likes limp, mushy veggies.
• Serve over brown rice.
• Makes 4 large servings. 
• Enjoy!

NUTRITION INFO (per serving - calculated without agave):

Calories: 366.8 / Total Fat: 9.9g (Saturated Fat: 1.8g, Polyunsaturated Fat: 2.6g, Monounsaturated Fat: 4.4g) / Cholesterol: 0.0mg / Sodium: 1059.7mg / Potassium: 528.9mg / Total Carbohydrate: 57.0g (Dietary Fiber: 5.9g, Sugars: 1.0g) / Protein: 15.3g

Appetite for Reduction

The Vegan Girl's Guide to Life

Color Me Vegan

Fruity Yogurt Freezer Pops

I'm going to be experimenting with freezer pops and ice cream quite a bit over the summer because my daughter constantly asks for both. I sometimes get lucky and find Rice Dream or Almond Bites (her favorite!) at the salvage grocery store, but I cannot afford either at the regular grocery. So, for those times that I'm not so lucky, I need a quick fix to replace her daily question, "How 'bout some ice cream, Momma?"

This is my first attempt, and I think it turned out pretty nicely, but I really want to try something with chocolate, and maybe some tofu in it, so I can dose her with extra protein while she snacks.

10 large strawberries
1/2 cup orange juice
1 banana
1 6-ounce cup vanilla or strawberry yogurt (soy yogurt is fine)
1/2 teaspoon vanilla extract
1/4 cup agave nectar

• Whirl all ingredients in a blender until smooth and creamy. 
• Pour into preferred freezer pop vehicle. If you have nothing available, an ice tray with plastic baby spoons or straws works great.
• Allow to freeze overnight. 
• Makes about 6 servings, dependent on the type of pops you're using.
• Enjoy! 

NUTRITIONAL INFO (per serving):

Calories: 100.6 / Total Fat: 0.6g (Saturated Fat: 0.3g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g) / Cholesterol: 1.7mg / Sodium: 24.1mg / Potassium: 167.6mg / Total Carbohydrates: 22.2g (Dietary Fiber: 1.2g, Sugar: 19.1g) / Protein: 2.0g

Popsicles and Other Fruity Frozen Treats 

Pops!: Icy Treats for Everyone 

Tovolo Yellow Groovy Pop Molds

Tovolo Green Shooting Star Pop Molds