Category Archives: Vegan Recipes

Butt-Kickin Insanely Easy Accidentally Vegan Chocolate Cake

  By |
5 Comments

My mom taught me to make this cake and she most certainly was not a vegan, but the cake is!  My daughter (who is 10) often makes it for us now, because it is that easy.  She likes to make it in cupcake form.  The cake is so moist that it does not need icing, but a peanut butter / vegan cream cheese / vegan confectioners sugar mix does make a rocking icing for it as well.  So, here you go.

Wacky Vegan Cake

Picture from I-don't-remember-where. We eat ours too fast to photograph!

Ingredients:

  • 1 1/2 cups unbleached all-purpose flour
  • 1 cup sugar
  • 3 tablespoons unsweetened cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon vinegar
  • 5 tablespoons vegetable oil
  • 1 cup cold water

Preparation:

In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened. Pour into 8 x 8-inch pan. Bake at 350°F. oven for 25 to 30 minutes, or until it springs back when touched lightly.

TADA!

Vegan Eggplant "Non-Parmesan"

  By | ,
1 Comment

We’ve had more than our share of eggplant this summer, so I’ve tried to come up with things the kids will eat.  This went over ok with some people, but some of them ate it right up.  So, here goes:

Vegan Eggplant “Non-Parmesan”

Ingredients

1-2 eggplants (medium to large), sliced thinly
2 sleeves of saltines, blended to a fine powder (pretzels or will work)
3 cups flour
4 tsp salt
4 tsp ground pepper
1/2 cup vegan non-parmesan (or regular if you aren’t a vegan)
4 cups soy milk (unsweetened, unflavored or milk if you aren’t a vegan)
1/2 cup white vinegar
olive oil (NOT EVO – it smokes too fast)

(note – depending on how big your eggplants are, you may need to do a second batch of the wet and dry mixes)

Process

Place soymilk in a shallow bowl and add vinegar.  Whisk until the milk thickens.

Place dry ingredients in larger shallow bowl and mix well.

Individually, dip slices of eggplant in the milk mix (both sides) and then press firmly into the dry mix (both sides)

AGAIN, dip in milk mix on both sides and repress in dry mix (yes, you DO want them double coated, believe me)

Cooking can be done in a pan on the stove (coat with olive oil, fry on a medium-high temp) or in the oven (oil a bar pan or cookie sheet, bake at 425*).  Flip tomatoes when bottom is browned and cook on second side.

Pat dry if needed with paper towels before serving.

These are great the next day cold on a sandwich too.  Or, layer in a casserole with marinara sauce (and mozz if desired).

Vegan Fried Green Tomatoes

  By | ,
5 Comments

So, I’ll admit that I’ve done more battering and frying this summer than is a good idea.  But, it’s so tasty!   Fried eggplant and fried green tomatoes were the biggest hits, so I’m going to post recipes for both in the next while.  First, the tomatoes!

Image from thekitchn.com

Ingredients

3-4 green tomatoes (medium to large), sliced thinly
1 sleeve of saltines, blended to a fine powder (don’t have saltines? pretzels or corn chips will work)
1 cup flour
2 tsp salt
2 tsp ground pepper
2 cups soy milk (unsweetened, unflavored)
1/4 cup white vinegar
olive oil (NOT EVO – it smokes too fast)

Process

Place soymilk in a shallow bowl and add vinegar.  Whisk until the milk thickens.

Place dry ingredients in larger shallow bowl and mix well.

Individually, dip slices of tomato in the milk mix (both sides) and then press into the dry mix (both sides)

Cooking can be done in a pan on the stove (coat with olive oil, fry on a medium-high temp) or in the oven (oil a bar pan or cookie sheet, bake at 425*).  Flip tomatoes when bottom is browned and cook on second side.

Pat dry if needed with paper towels before serving.

YUM!