I’m sure there’s a proper method for making frosting, but I just threw everything in my Kitchen Aid and beat it till it looked like frosting. If it’s too dry you can add a touch more coffee.
For The Filling:
1 can of cherry pie filling
Rinse the majority of that goopy shit off and put it between the cake layers. After you’ve frosted the bottom one, but before you add the top one. You get the idea. (If you don’t you should remove yourself from the kitchen. I’m serious.)
After you’ve frosted the entire cake, throw about a cups worth of mini chocolate chips on it.
So I made cookies, and Holy Mother of Pearl they were delicious.
1 cup Earth Balance vegetable shortening
3/4 cup packed brown sugar
3/4 cup white sugar
2 Ener-G replacer eggs
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
2 1/2 cups of old fashioned oats
1 (10 ounce) bag of mini vegan chocolate chips
Cream shortening, sugars, egg replacer, and vanilla together. In a seperate bowl mix together flour, baking soda, salt, and cinnamon, then slowly incorporate it into the wet ingredients. Next mix in oats and chocolate chips, stirring until everything is mixed togather nicely. The mixture will be sort of crumbly, but that’s fine. Make golf ball sized dough balls and slightly flatten them on a greased cookie sheet. Bake for 15 minutes. Let rest 5 minutes on the cookie sheet before moving them to a cooling rack.
8 ounces of ground seitan or other meatless crumbles
1 small onion, minced
1 (28 ounce) can of crushed tomatoes
1 (14.5 ounce) can of petit diced tomatoes
1 (15 ounce) can of pinto or kidney beans, drained and rinsed
4 cups of mock beef broth
2 tbs. of chili powder
1 tbs. of ground cumin
1 tsp. garlic powder
pinch of ground mustard
dash of hot sauce
1 1/4 cups of uncooked rotini pasta
Heat oil over medium high heat in a large skillet or soup pot. Brown the seitan and cook the onion until it’s translucent. Add everything (except the pasta) and bring it all to a boil. Once it’s boiling add the pasta and bring the heat down to a simmer. Cook for 15-20. Garnish with Daiya.
8 ounces of seitan, either ground or cut into bite-sized peices
1 1/2 cups of cooked lentils
1 small onion, minced
Saute the seitan and onion over medium high heat in a few teaspoons of oil until the onions are cooked through and the seitan has browned. Turn the heat down to low, add the lentils and ingredients for the sauce as follows.
1/2 cup water
1/2 cup ketchup
1/2 cup mustard, I had yellow on hand so that’s what I used
1/4 cup pure maple syrup
3 tablespoons of brown sugar
3 tablespoons of tomato paste
1 teaspoon of soy sauce
1 teaspoon of garlic powder
1/2 teaspoon of apple cider vinegar
1/4 teaspoon of liquid smoke
dash of cinnamon
dash of ginger
dash of mustard powder
dash of hot sauce
Let everything simmer for 10-15 minutes. Then it’s ready to eat. I like mine with corn on the cob.
This is the perfect thing to eat during a heat wave. I posted it a few months back on my cooking blog, but I’m currently in the process of transferring everything over to this blog.
Balsamic Quinoa Salad
•1 cup uncooked quinoa
•12-15 stalks of asparagus, roasted
•1 tomato, diced
•1/2 cup cucumber, diced
•1 can of garbanzo beans, drained and rinsed
•1/3 cup of good quality balsamic dressing
•1 tablespoon of lemon juice
•1/4 teaspoon dried thyme
•1/4 teaspoon garlic powder
•salt and pepper to taste
Cook quinoa according to package directions. Roast asparagus and cut into bite sized peices. Toss everything together in a large bowl and chill for 3-4 hours. Serve over lettuce or throw it in a wrap with hummus and sunflower seeds.
• 32 ounce container of vegetable broth, plus one cup of water
• 2 cups of lentils
• 2 sprigs of rosemary
• 2 tsp of smoked paprika
• tiny pinch of cayenne pepper
• salt to taste
• 1 bunch of kale, rough stems removed and roughly chopped
Sauté garlic, onions, and carrots for about five minutes. Add everything else but the kale, bring to a boil and then reduce heat to a simmer. After lentils and carrots are cooked through, 20-30 minutes, turn off heat and stir in kale. Remove rosemary stems. Boom. Dinner.