just to clear up a misconception... mono and diglycerides (a product often used in packaged food) is definatly vegan.. it is derived from CORN and GLYCERINE not animal fat!! =]
For the cake 2 1/4 cups flour 4 1/2 tablespoons cocoa powder 1 1/2 cups sugar 1/2 cup vegetable oil 1 1/2 teaspoons baking soda 1 1/2 tablespoons white vinegar 1 1/2 teaspoons vanilla extract 1 1/2 cups cold water
Preheat the oven to 350°F.
Lightly oil a 9- × 13-inch nonstick baking pan.
Combine and mix the dry ingredients until blended well. Add the wet ingredients and stir quickly. Once smooth, pour the batter into the pan and bake for 25 to 30 minutes. (Note: As each oven is different, after 20 minutes, check the cake by inserting a fork or knife into it. If the utensil comes out clean, it’s done!)
Let the cake cool completely before frosting with icing (recipe below).
For the icing 1 12-ounce bag dairy-free chocolate chips 1/4 cup soy or rice milk 1 tablespoon peppermint extract
Melt the chips in a saucepan over very low heat. Add the vegan milk and peppermint extract. Stir continuously, adding more vegan milk or mint extract, until reaching the desired consistency and taste.
Let icing cool completely before frosting the cake.
1 cup of softened soy margarine 1/2 cup brown sugar 1/2 cup sugar 1/4 cup soy milk 1 teaspoon vanilla 2 1/4 cups flour 1/2 teaspoon salt 1 teaspoon baking soda 12 ounces dairy-free chocolate chips
Preheat the oven to 350oF.
In a large bowl, mix the margarine, sugar, and brown sugar until it's light and fluffy. Slowly stir in the soy milk then add the vanilla to make a creamy mixture.
In a separate bowl, combine the flour, salt, and baking soda. Add this dry mixture to the creamy mixture and stir well. Then fold in the chocolate chips.
Drop small spoonfuls onto non-stick cookie sheets and bake for 8 to 10 minutes.
2 tablespoons canola oil 1 1/2 cups chopped yellow onions 1 cup chopped red bell peppers 2 tablespoons minced garlic 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste 1 medium zucchini, stem ends trimmed and cut into small dice 2 cups fresh corn kernels (about 3 ears) 1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed 2 tablespoons chili powder 1 tablespooon ground cumin 1 1/4 teaspoons salt 1/4 teaspoon cayenne 4 large tomatoes, peeled, seeded and chopped 3 cups cooked black beans, or canned beans, rinsed and drained 1 (15-ounce) can tomato sauce 1 cup vegetable stock, or water 1/4 cup chopped fresh cilantro leaves Cooked brown rice, accompaniment Sour cream or strained plain yogurt, garnish Diced avocado, garnish Essence, recipe follows, garnish Chopped green onions, garnishIn a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme
Combine all ingredients thoroughly. Yield: 2/3 cup
