This chocolate cake might be the easiest cake in the world to prepare, and it is incredibly versatile, lending itself to a layer cake, bundt cake, or cupcakes. Though this is a pretty common recipe, I want to give credit to Jennifer Raymond, for it was in her cookbook The Peaceful Palate that I first saw it.
* 1-1/2 cups (188 g) unbleached all-purpose flour * 3/4 cup (150 g) granulated sugar * 1/2 teaspoon salt * 1 teaspoon baking soda * 1/4 cup (30 g) unsweetened cocoa powder * 1-1/2 teaspoons vanilla extract * 1/3 cup (80 ml) canola oil * 1 tablespoon white distilled vinegar * 1 cup (235 ml) cold water
Preheat the oven to 350° F (180° C or gas mark 4). Lightly oil a Bundt pan, 9-inch (23 cm) springform pan, or muffin tins.
Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl until thoroughly combined. Create a well in the center of your dry ingredients, and add the vanilla, oil, vinegar, and water. Mix until just combined. Pour into your prepared pan, and bake in the preheated oven for 30 minutes, until a toothpick inserted in center comes out clean. If making cupcakes, check for doneness after 15 minutes.
Cool on a wire rack. To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake. Cool completely before frosting. You may also dust with sifted confectioner’s sugar and top with fresh raspberries.
Yield: One 9-inch cake (23-cm) or 8 cupcakes. Double the recipe for a layer cake or a bundt cake.
Serving Suggestions and Variations: Add a teaspoon of cayenne pepper or a teaspoon of chili powder for a ‘Mexican Chocolate Cake.’
In a bowl, blend mayonnaise and nutritional yeast with a hand mixer. Then, stir in 1/2 Cup of Daiya Mozzarella Style Shreds, green onion, artichoke hearts, spinach, lemon pepper and onion powder. Spoon into an ungreased glass baking dish or ceramic casserole dish.
Cover with the remaining 1/2 Cup of Daiya. Bake for 15-20 minutes or until the top begins to brown and Daiya is melted. Serve warm or room temperature with dippers!
Personally, I’m going to try this without the nutritional yeast
2 cups frozen corn, thawed 1 cup frozen bell pepper strips, thawed 3 tablespoons lime juice (from 1 or 2 limes), divided, plus lime wedges for garnish 1 1/2 tablespoon salt-free chili powder, divided 1 (15-ounce) can no-salt-added pinto or black beans, rinsed and drained 4 tablespoons chopped cilantro, divided 1 (15-ounce) can no-salt-added diced tomatoes* 8 ounces frozen leafy greens*, thawed 8 corn tortillas* 3/4 cup shredded part-skim mozzarella cheese (optional)
Preheat oven to 400ºF. In a large pot, combine corn, bell peppers, 2 tablespoons lime juice, 1 tablespoon chili powder, tomatoes and greens and cook over medium-high heat until liquid is almost evaporated, about 10 minutes. Meanwhile, in a large bowl, mash beans with 2 tablespoons cilantro, and remaining 1/ tablespoon chili powder and 1 tablespoon lime juice.
Arrange four tortillas on a large parchment paper-lined baking sheet. Spread bean mixture evenly on tortillas. Top each with about 1/2 cup of the vegetable mixture and some cheese. Top with remaining tortillas, vegetables and cheese and bake until hot throughout and cheese is melted, about 15 minutes. Transfer to plates, garnish with remaining cilantro and lime wedges and serve.
Personally? I’d not use the frozen bell pepper unless I had one already. I buy them when they are cheap and freeze them whole if I’m not going to use them pdq.
I also do that if my garden produces more than I can use or give away while they are still fresh.
I still have bags full of jalapenos from last year.
Servings: 4 Ingredients: 1 1/2 tablespoons vegetable oil1 small onion, diced1 teaspoon minced fresh ginger root4 cloves garlic, minced2 potatoes, cubed4 carrots, cubed1 fresh jalapeno pepper, seeded andsliced3 tablespoons ground unsalted cashews 1 (4 ounce) can tomato sauce2 teaspoons salt1 1/2 tablespoons curry powder1 cup frozen green peas1/2 green bell pepper, chopped1/2 red bell pepper, chopped1 cup heavy cream1 bunch fresh cilantro for garnish Directions: 1. Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender. 2.
Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.
I’ll try this and serve it with some white or saffron rice and let you know.