Vegan Chocolate Cake With Chocolate, Coffee and Coconut Ganache

While this cake recipe doesn't follow my usual whole food plant-based recipe posts, it certainly was a delicious cake!  I made this recently for my father's birthday, and everyone loved it. It's fun to be a little indulgent every once in a while. :)

Ingredients:

Chocolate Cake

• 3 cups unbleached all-purpose flour
• 2 cups sugar
• 3/4 cups natural unsweetened cocoa powder
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 4 teaspoons vanilla extract
• 1 1/2 tablespoons white vinegar
• 2 cups coffee (or water)
• 1/2 cup vegetable oil

Chocolate, Coffee, and Coconut Ganache

• 8 oz semi sweet or bitter sweet (depending on desired degree of sweetness) chocolate chips (dairy free)
• 2/3 cup almond milk (or other non-dairy milk)
• 3 tablespoons raw blue agave syrup (or maple syrup)
• 1/4 cup powdered sugar
• 7 tablespoons coffee
• About 8 oz unsweetened shredded coconut

Directions:

Cake

• Heat oven to 375° Fahrenheit.
• Grease and flour two 9" cake rounds (you can also line them with wax paper if you prefer).
• Combine all dry cake ingredients in a large mixing bowl. 
• In a smaller mixing bowl, combine all wet ingredients. 
• Slowly add wet ingredients to dry ingredients until well blended together with minimal lumps. 
• Add mixture to cake rounds and cook for about 25-30 minutes or until a toothpick comes out dry.
• Let cool for about 10 minutes before carefully removing cake from pans (it will be harder to remove cake if you wait much longer than 10 minutes so try to keep cool time to 10 minutes or under)
• Let cake cool completely.

Ganache

• In a small saucepan, heat milk on medium heat until it comes to a gentle boil.
• Add chocolate chips and agave syrup and stir until chocolate melts. 
• Remove pan from heat and add powdered sugar and coffee. 
• Let cool for about 25 minutes. 

Cake Assembly

• After letting ganache cool for about 25 minutes, spoon some of the ganache mixture onto the top of the bottom layer of your cake. Cover the top completely with the ganache (ganache should still be pretty runny at this point; that's ok).
• Place the other cake round on top of the freshly frosted bottom layer. 
• Place the ganache in the fridge for a few hours before completing the rest of the cake so that it is easier to apply to cake. 
• After letting the ganache cool in the fridge for a few hours, or overnight, begin by frosting the very top of the cake leaving the sides unfrosted. 
• After the top is thoroughly frosted, start adding the shredded coconut to the remaining ganache in the pan and stir. Continue adding coconut until it becomes your desired consistency. I didn't add quite the whole bag of shredded coconut.
• After achieving desired coconut to chocolate ganache ratio, begin to coat the sides of the cake until the cake is completely covered. 
• Let set in the fridge for an hour or two (optional) and enjoy! 

Cleansing Juice Recipe

Lately I've been juicing a lot. I've experimented with a lot of different recipes, but this is the juice that I've been making the most because it has a lot of different great ingredients in it yet the juice still tastes delicious. I've been using the Breville Compact Juice Fountain available for $99 on Amazon. I'd say the juicer has been working fairly well for me, although the pulp could be drier. I'd eventually like to invest in a higher quality juicer, but for the money this one is working great. I'll post some of my other juice recipes, but for now here is my favorite:

Ingredients:

• 1 beet plus the beet stems
• 3-5 kale leaves (less if you want it sweeter)
• a handful of fresh cilantro
• 1 carrot
• 1 cucumber
• 2 apples, cut to fit in your juicer
• 1 lemon, peeled

Directions:

• Wash ingredients and brush the apples, beet, carrot, and cucumber (This is the brush I use; it's so cute!)
• Add ingredients to juicer (I usually start with the beet, then the kale and cilantro, then the cucumber and carrot, and end with the apple and lemon. Although, I don't think the order matters). 
• Enjoy!

Healthy Valentine's Day Treats

Happy Valentine's Day Everyone! 

1. Superfood Love Smoothie

Ingredients:

• 1 cup frozen strawberries
• 2 bananas
• 1 cup almond milk
• 1 tablespoon raw maca powder
• 1 tablespoon raw cacao powder

Directions:

• Blend all ingredients in a vitamix or blender!

2.  Strawberry Roses

Ingredients:

• Five strawberries (or however many roses you want)
• Bamboo Skewers

Directions:

• Wash strawberries.
• Starting at the root, cut four slits around the strawberry with a sharp knife to resemble pedals. 
• Make your next four slits higher up on the strawberry, making sure to make your cuts in between the already cut pedals. 
• At the very tip of the strawberry, cut a slit and very gently pull it apart slightly. 
• Gently pull the pedals away from the base of the strawberry to make them more distinct. 
• Stab stem end of strawberries with the skewers then put in vase of your choice.

3. Berry Kabobs With Dark Chocolate Drizzle

Ingredients:

• Raspberries
• Strawberries
• Blueberries
• Any other berry you want!
• Bamboo skewers 
• Dark Chocolate Chips (the higher percentage of cacao the better!)

Directions:

• Wash all your berries.
• Cut the stems of the strawberries, then cut them lengthwise. 
• Slide berries onto kabobs
• Put chocolate chips in a metal bowl and place on top of pot. Heat until chocolate chips melt (or use microwave with microwave safe bowl).
• Using a spoon, scoop a little melted chocolate then drizzle over your kabobs. 

4. Watermelon Hearts and Dark Chocolate Dipped Strawberries and Bananas

Ingredients:

• One watermelon
• One banana
• About seven strawberries
• Dark chocolate chips (the higher percentage of cacao the better!)
• Heart-shaped cookie cutter

Directions:

• Cut watermelon into about 2" slices, then use cookie cutter to make heart-shaped pieces. 
• Put chocolate chips in a metal bowl and place on top of pot. Heat until chocolate chips melt (or use microwave with microwave safe bowl).
• Using a spoon, scoop a little melted chocolate then drizzle over your watermelon.
• Slice bananas into thin slices; dip into melted chocolate about half way.
• Keep strawberries whole. Hold strawberry leaves and dip strawberry into melted chocolate. 

Enjoy!

Agave Roasted Brussels Sprouts and Cranberry Wild Rice

I made this recipe last night for my parents, and they could not stop eating it because it was so good! I adapted this recipe from The Veggie-Lover's Sriracha Vegan Cookbook. Although it was my first recipe that I've made from this book, it was so good and I can't wait to try more. This book is filled with so many creative recipes that all look fantastic. Personally, I love sriracha and I probably put it on too many food items, but what's great about this book is the recipes can stand alone without adding the full amount or even any of the called for sriracha; they're just solid recipes. This particular recipe is the perfect recipe to incorporate sweet and savory elements into one, cohesive creation. 

Servings: About 6 or 7

Ingredients:

Cranberry Wild Rice

• 4 1/2 cups vegetable broth
• 2 tablespoons olive oil
• 1 medium red onion, diced
• 4 cloves garlic, minced
• 2 bay leaves
• 1/2 cup sweetened or unsweetened cranberries 
• Whole bag of wild rice blend (I used Lundberg's), about 2 1/2 cups
• 1/4 cup chopped pecans or walnuts
• 2 tablespoons dried or minced fresh rosemary 
• fresh ground pepper

Brussels Sprouts

• About 1 lb of fresh brussels sprouts
• 1/4 cup raw blue agave syrup (or grade b maple syrup)
• 3 tablespoons olive oil
• Small squirt of Sriracha (original recipe calls for 3 tablespoons or you can omit this step)
• Juice of 1 lime
• 1 1/2 tablespoons liquid aminos

Directions:

Rice

• Add 2 tbps oil to medium pot and heat on medium-high heat.
• Add onion, and cook for about 5 minutes, stirring with wooden spoon so onion doesn't burn. 
• Add garlic and rosemary and mix everything together for about 30 seconds.
• Add rice and mix until everything is evenly coated and mixed.
• Add 1 cup of your broth to deglaze pot, scrapping bottom of pot. 
• Add the rest of your broth and the cranberries.
• Bring to a boil, then reduce heat, cover, and simmer for about an hour.  

Brussels Sprouts

• Preheat oven to 375ºF
• Trim and cut brussels sprouts lengthwise (This is a great tutorial if you've never done this before)
• Combine oil, agave syrup (or maple), sriracha, lime juice, and liquid aminos in a large bowl.
• Stir ingredients until well blended
• Add brussels sprouts and coat evenly.
• Using slotted spoon, transfer brussels sprouts to non-stick baking sheet.
• Roast for about 20-30 minutes.

To finish

• Add walnuts and dried rosemary to rice without stirring, cover, and let sit for 5 minutes.
• Stir rice, add brussels sprouts on top, serve, and most importantly, enjoy!

Quinoa with Steamed Kale, Broccoli, and Carrots

This recipe is simple, super tasty, and you can make it quickly. It's hearty, yet it's light enough so that you don't feel heavy after eating your meal. And the best thing about this recipe is that it's incredibly healthy. Let's just talk a little bit about the benefits of what's in this dish:

First, we have quinoa which most people know is a complete protein on its own. This means that it contains nine of the essential amino acids our body needs. Quinoa is also rich in fiber, iron, magnesium, and riboflavin or vitamin B2. On top of all that it contains the antioxidant manganese. 

Next, let's talk about how wonderful kale is. Kale contains many antioxidants which aid our body in preventing various cancers. It also contains vitamins such as vitamin A, vitamin C, and nearly 700% of our daily intake of vitamin K. Just like quinoa, kale is packed with iron and fiber. And if all that isn't enough, kale is an excellent natural anti-inflammatory. 

Then, we have broccoli, which is another great anti-oxidant and anti-cancer vegetable. Broccoli is also rich in fiber, vitamin K, calcium, and it even helps to alkalize our body to make it less acidic. And just like in kale, broccoli has omega 3 fatty acids which work as an anti-inflammatory.

Last, let's talk about carrots. When most people think of carrots, they think of them being good for your eyes. This is because they contain the antioxidant beta-carotene which is converted into vitamin A in your body. Vitamin A is used in the retina to help with vision. They also contain vitamin K, C, B2, calcium, and potassium. 

With all that being said, I'm sure you can see why this meal is great for our health, and an added bonus is it tastes delicious as well. 

Here are the ingredients you're going to need:

• 1 large carrot
• 1 small head of broccoli
• about a cup of kale
• 2 cups quinoa
• 1/4 - 1/2 jar of your favorite marinara or pasta sauce (try to use one with little to no oil)

Directions:

• Cook quinoa according to the package of quinoa that you choose. 
• While quinoa is cooking, wash and clean the kale, carrot, and broccoli.
• Chop the kale and broccoli, and slice the carrot into small slices. 
• Then, using a steamer inside a large pot, bring the water to a boil. 
• Add the kale, broccoli, and carrots to the steamer and steam for the shortest amount of time to bring out the flavor and colors of the vegetables. I steamed mine for a little less that five minutes. 
• Once the quinoa is done, add the marinara sauce. You can use as much or as little as you want. 
• Add the vegetables to the quinoa, and you're done! Add pepper as desired. 
• Enjoy!

Pumpkin Pancake Recipe

While this is not the healthiest recipe, I made these back in the fall and never blogged the recipe so I thought I would share. Considering this is from the fall, it is also apparent that I have not been doing a good job in general of blogging lately! I know excuses are just excuses, but I have been extremely busy with school and preparing for the GRE which I took just this morning! Yay! 

I will now, hopefully, have a lot more time to post more frequently! Let me know if there is anything specific you would like me to blog about; otherwise, I have a lot of ideas I'm excited to share with you all. 

Now, back to the recipe! For this recipe you will need the following: 

Ingredients:

• 3/4 cup Pancake Mix (I used Arrowhead Mills Multigrain Pancake & Waffle Mix)
• About 1/2 tsp cinnamon or to taste
• 1 tbsp grapeseed oil
• 1/4 cup almond milk
• 1/4  cup and 2 tbsp pumpkin spice coconut milk
• 1 tsp vanilla extract (optional)
• 1/4 cup fresh berries or 1/4 cup chopped nuts (optional, I served my fresh berries on top of my pancakes)

As usual, I created this recipe on the spot and didn't measure out my ingredients exactly so keep in mind that my measurements are approximate!

Directions:

• Stir all ingredients together until there are no lumps. Do not over stir!
• Preheat pan lightly oiled with grapeseed oil, and cook pancakes, flipping when edges get crusty and you can see bubbles forming on top. 
• I used a slight amount of organic blue agave syrup on top or you can eat these plain.
• Serve and enjoy!

Avocado and Tomato Salad

Quick, simple salad recipe!

Ingredients:

• One bowl of washed and chopped red-leaf lettuce (or lettuce of choice)
• One tomato 
• 1/2 avocado 
• freshly ground pepper
• juice of 1/4 a lemon
• balsamic vinaigrette

Combine all ingredients in a bowl and enjoy!

Apple Cinnamon Oatmeal

This recipe is quick, simple, delicious, and perfect for those mornings when you are in a rush but still want to eat something healthy that will fuel you through your morning. During the fall and winter seasons, I love to make oatmeal because it is warm and comforting and also because it is high in fiber and low in fat. Oatmeal stays in your stomach to make you feel fuller longer and it's full of anti-oxidants. This recipe also works great for apples that are starting to get soft.

For this recipe you will need:

• 1/3 apple
• 1/2 cup quick oats (I used 365 organic quick oats) 
• about a 1/4 cup almond milk, or whatever milk you prefer
• about 1/2 cup water (this doesn't have to be exact and can vary depending on how hard or soft you like your oats to be)
• cinnamon 

Directions:

• Add oats to bowl
• Dice apple and add on top of oats
• Pour almond milk over apples and oats
• Add water until all parts of oats have been contacted
• Microwave for 1-11/2 depending on how cooked you like your oatmeal
• Sprinkle cinnamon over your oatmeal

And like always, you can modify this recipe by adding more oats and using the entire apple; this is just the serving size I typically make. 

Enjoy!

Homemade Vegan Pasta Recipe

 

Today I have for you a very simple yet delicious vegan pasta recipe. I have to say I wanted to make this recipe because I wanted to use my pasta maker with my Kitchen Aid mixer that we've never used since we bought it years ago. However, after making the pasta dough I realized there was a part missing! So needless to say I had to do some improvising and make the pasta the good old fashioned way with a rolling pin and knife. The pasta still ended up being a great success and was quite delicious. I will order the missing part and do yet another pasta recipe, only next time I'm thinking whole wheat ravioli.

Ingredients:

• 5 1/4 cups all-purpose flour (I used 365 organic unbleached all-purpose flour)
• About 1 1/2 cups water 
• 2 teaspoons olive oil
• 1 teaspoon salt
• 1 teaspoon tumeric

Note: This makes a lot of pasta, and you can always reduce the measurements. Also, you can add more flour or water as needed to make sure the consistency of the dough is right; you don't want it to be sticky or tacky but you also don't want it to be too dry.

Directions:

• In a large bowl, mix together the flour, tumeric, and salt. 
• Make a well in the flour and pour in olive oil and water.  Gradually combine ingredients, adding more water as needed. 
• Knead the dough on a floured surface for about 5-10 minutes or until texture is smooth. 
• Cover dough and let sit for 20 minutes. 
• Cut dough into several different sections (about 7)
• Roll out each section of dough using rolling pin on a floured surface (or using a machine) using flour as needed so your dough doesn't become sticky. 
• Starting with the end closest to you, fold the rolled out pasta sheet a few inches (going away from you), and then continue doing this until you have a flat jelly roll shape.
• Using a sharp knife, cut the jelly roll pasta dough forming your desired width. I made a pappardelle shaped pasta, about 3/4 inches thick. 
• Lay pasta strands on a floured towel and dust them with flour. 
• Let the noodles sit for about 10 minutes before cooking them, and then cook them in salted water for about 5 minutes. Cooking times vary widely so keep an eye on your pasta to tell when it's ready. 

Enjoy!

Simple Watermelon Cake Recipe

Hello all! Sorry it's been so long since my last blog post. I was moving from city to city but finally will be stationary for a good while. I actually made this cake for the fourth of July but never got around to posting it. I took some better photos, but lost them due to technical difficulties so sorry about the quality. Anyway, this recipe is great and it turned out so tasty! It's the perfect thing to make for a party or just for fun at home, and it's much healthier than an actual cake. :)

Ingredients:

• 1 watermelon
• Fruit of choice for the top ( I used kiwis, blackberries, strawberries, and blueberries)
• 2 cans coconut cream (cold)
• 2/3 teaspoon vanilla extract
• 3 tbs confectioners sugar
• Slivered almonds or coconut flakes for side of cake

Directions:

Coconut Whipped Cream:

Scoop cream into mixing bowl and beat until texture is light and fluffy. Add confectioners sugar and vanilla and beat until thoroughly mixed. 

Cake:

Cut both ends of watermelon, cutting how little or much you want for the height of the cake. After cutting the two ends off,  set watermelon flesh side down on either side. Then cut around the rind so that all you are left with is the watermelon. Then ice around your cake with your coconut whipped cream so that no watermelon is showing. Sprinkle almonds or coconut around the sides and top with your fresh fruit! So simple! 

Spicy Garden Veggie Burger

Ingredients:

• Fantastic World Foods Vegetarian Nature's Burger (or veggie burger alternative) 
• Vegan Feta Cheese (Optional)
• Lettuce
• Pinch of Spouts
• Pickles 
• Red Onion Slices
• Ciabatta Bread (try to use %100 whole wheat if possible)
• Sriracha 
• Dijon Mustard

Directions:

• Heat oven to 350 degrees. 
• Make burger according to box directions.
• Toast buns in the oven until they have a light brown color around the edges.
• Place a slice of lettuce on bottom bun, followed by your veggie patty. 
• Put about 2-3 pickles on next, and then a slice of red onion.
• Top it off with your sprouts, and drizzle the mustard and sriracha over the burger (Here you can also add your soy feta cheese).
• Put the top bun on and enjoy! 

Chopped Chinese Pasta Salad

Ingredients:
2 Cloves Garlic
1/2 Onion
1/2 Head Red Cabbage
1/2 Head Green Cabbage
1 Cup Chopped Kale
2 Celery stalks
1 Green Pepper
1 Small Head of Cauliflower
1 Small Head of Broccoli
1/2 Cup Fresh Cilantro (to taste)
2 Tbsp Sesame Seeds
1/4 Cup Slivered/Sliced Almonds
Red Pepper to taste

Sauce ( I eyeballed these one at a time and poured them onto the chopped veggies)
Rice Vinegar
A Small Amount of Peanut Sauce
Liquid Aminos (or soy sauce)
Sesame Oil
Salt/Pepper

Directions:
Chop all the vegetables and mix them together. Pour the sauce ingredients over the vegetables and allow the vegetables to marinade in the sauce for at least 30 mins to an hour. Mix with your choice of pasta, I used multicolored spiral pasta. Serve over a bed of lettuce. I drizzled some balsamic vinegar over mine before I ate it but that is just personal preference.

Enjoy!

Summer Salad and Berries

All these ingredients were purchased fresh from the farmer's market this morning :)

Salad: 

Bok choy lettuce

Fresh Tomatoes

Broccoli

A few kalamata olives

Red onion

Pepper

Fig infused Balsamic Vinegar

Fresh Berries:

Strawberries

Bananas

Blackberries 

Blueberries

Raspberries

You could put some of the berries on your salad too!

Lemon Dijon Dressing!

I just found this dressing from House and Home. I made it, and it is delicious! Can't wait to make it again.

Link to Lemon Dijon Dressing Recipe

Ingredients: 

1 tbsp Dijon mustard
1 tbsp lemon juice
1 clove garlic, minced
2 tbsp olive oil
Salt and freshly ground black pepper to taste


I also added a little basil because I LOVE basil. 

Vegetarian Chili

Ingredients:

• 1 can kidney beans
• 1 can garbonzo beans
• 1 can black beans
• 2  4oz cans of diced green chiles
• 1 can whole kernel corn
• 3 28 oz cans whole peeled tomatoes
• 2 12 oz packages vegetarian meat crumbles 
• 1/2 yellow onion
• 2 jalapeños 
• 2-4 cloves garlic
• 2 celery stalks
• green onions
• 2 green peppers
• 1 tablespoon salt
• 1 tablespoon pepper (or to taste)
• 1/4 cup chili powder
• 2 tablespoons oregano
• 1 teaspoon cumin
• 2 bay leaves
• 1 tablespoon olive oil
• optional: vegan cheddar cheese (the one I got I later realized has casein in it, so I would recommend a different one)

Directions:

• Chop up peppers, onion, celery, jalapeños, and garlic

• Over medium heat, heat oil in a large pot and then add onions, salt, cumin, oregano, and bay leaves. 

• After onion is cooked, add in celery, green peppers, and jalapeños, green chili peppers, and garlic.

• After vegetables are hot, add in vegetarian crumbles and cover pot to let it simmer for about 5 minutes. 
• Add the tomatoes, chili powder, and pepper.
• Add in black beans, garbanzo beans, and kidney beans. 

• Bring chili to a boil, and then reduce to low heat and let simmer for 45 minutes. 
• Add corn and cook for five more minutes ( my pot wasn't big enough, I know, but it was the biggest one I had!)

                                    Serve and enjoy!!!! :)

Good Luck!!

Recipe adapted from allrecipes.com: http://allrecipes.com/recipe/the-best-vegetarian-chili-in-the-world/

Chocolate Owl Cupcakes

I made these in the fall, but for my first post I wanted to put something fun!

Cupcake Ingredients: 

• 1 cup soy or almond milk (or milk of choice)
• 1 teaspoon apple cider vinegar
• 3/4 cup granulated sugar
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt (I omit this because there is salt in the milk I use)
• Oreos and m&ms for the eyes and the beak (you don't have to eat these, but they make them so cute!)

Directions:

Mix dry and wet ingredients separately then combine

Chocolate Frosting ingredients:

• 1 cup sugar
• 6 tablespoons cornstarch
• 4 tablespoons cocoa 
• 1/2 teaspoons salt
• 1 tablespoon oil
• 1/2 teaspoon vanilla

• Directions: 
• Mix sugar, cornstarch, salt, and cocoa in a medium sauce pan.
• Whisk in the water.
• Slowly heat over medium until it gets thick and starts to boil.
• Boil for 1-2 minutes. (Make sure you don’t boil too long, or it will set like taffy.)
• Remove from heat and stir in oil and vanilla.
• Cool and spread on cooled cake.
• Good luck and enjoy!