Fried Zucchini Tofu "Parmesan."

(Will add recipe soon)

Chocolate Cake /w Peanut Butter Frosting.

I made this little beauty (and I mean little, it didn't rise as much as I'd have hoped for, but what are you gonna do) a couple of weeks ago for my dad's 44th birthday, hence the candles in the shape of 44. Sorry for the poor pic, but I really didn't think about snapping a picture at the time as much as I was thinking about devouring it. This is a pretty generic vegan cake recipe, and it may not be perfect, but it works, and you can tweak it how you'd like to fit your taste. I'll include both the cake recipe and the frosting recipe. Of course, you don't have to use the peanut butter frosting, but if you do, it tastes like a fluffy reeses peanut butter cup.

Chocolate Cake.

Ingredients:

• 2 cups flour
• 1 1/2 cups dry vegan sweetener
• 2 teaspoons baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 cup vegan margarine, softened
• 1 1/2 cups soy milk
• 3 teaspoons apple cider vinegar
• 1 tablespoon + 1 1/2 teaspoons Ener G Egg Replacer
• 6 tablespoons water
• 1 1/2 teaspoon vanilla extract
• 4 oz vegan unsweetened baking chocolate

1. Preheat oven to 350 degrees. Oil a 9"x13" baking pan and set aside.
2. Combine the soy milk with the vinegar or lemon juice and let sit for 10 minutes. Meanwhile, combine the egg replacer and water in a small bowl, and mix until frothy-set aside.
3. In a large mixing bowl, sift together the flour, dry sweetener, soda, cream of tartar, and salt.
4. Add margarine, half the soy milk-vinegar mixture, egg replacer-water mixture, and vanilla and mix for 2 minutes.
5. Add remaining soymilk-vinegar and melted chocolate. Mix for an additional 2 minutes.
6. Spread into the prepared pan and bake for 38-45 minutes, or until a fork/ knife inserted into the center comes out clean.

Vegan Peanut Butter Frosting

Ingredients:

• 1 cup peanut butter, softened
• 1/3 cup vegan margarine, softened
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• 2 tablespoons soy milk
• 1-2 cups powdered sugar, or other vegan sweetener

1. Whisk together the peanut butter, margarine, maple syrup, vanilla, and soy milk
2. slowly incorporate the powdered sugar/ sweetener, using a little bit more or less to get the desired consistency.
3. Spread onto Vegan chocolate cake as prepared above after the cake has had some time to cool down.

Enjoy everybody!

Seitan Buffalo Wings.

I made these the other day for some friends and I as a snack. This was also ripped out of "The Everything Vegan Cookbook,' but again I made mine a little differently. I didn't coat them in the buffalo sauce, but rather kept them dry, so more so as popcorn "chicken" and made my own dipping sauces. I'll include the buffalo sauce in the recipe though. I also made these very lazily and instead of dipping them in soy milk then rolling in the flour, I instead put all the seitan in the soy milk at the same time and poured it all into the flour and mixed it all up. Also I used vanilla soy milk instead of regular. You can do either way. These turned out pretty tasty, and I had ketchup, tomato sauce, and a blend of veganaise and Australian habenero sauce to dip them in.

Ingredients: (serves 4)

• 1/3 cup vegan margarine (for buffalo sauce)
• 1/3 cup Louisiana hot sauce (for buffalo sauce)
• 1 cup flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon pepper

(You can use more or less spices, depending on how seasoned you like it, I used extra)

• 1/2 cup soy milk
• Oil for frying
• 1 16-ounce package seitan or mock chicken, chopped

1. Over low heat, combine the margarine and hot sauce, just until margarine is melted. Set aside.
2. In a small bowl, combine the flour, garlic powder, onion powder, pepper, and other spices of choice. Place soy milk in a separate bowl and heat the oil.
3. Dip each piece of seitan in the soy milk, then dredge in flour mixture. Carefully place in hot oil and deep-fry in oil until lightly golden browned on all sidees, about 4-5 minutes +.
4. Coat friend seitan with margarine and hot sauce mixture.

Chili Masala Tofu Scramble.

I made this for breakfast the other day. I didn't have any turmeric, so I left that out, but I added spinach and a little bit of tomato sauce near the end. The recipe I got this from is out of "The Everything Vegan Cookbook." I also didn't use the nutritional yeast, but that's optional also. I topped mine with Sriracha hot sauce, which really complemented the curry.



Ingredients: (serves 2)

• 1 block firm or extra-firm tofu, pressed
• 1 small onion, diced
• 2 cloves garlic, minced (I used 3)
• 2 tablespoons olive oil
• 1 small red chili pepper, minced
• 1 green bell pepper, chopped
• 3/4 cup sliced mushrooms
• 1 tablespoon soy sauce
• 1 teaspoon curry powder
• 1/2 teaspoon cumin
• 1/4 teaspoon turmeric
• 1 teaspoon nutritional yeast (optional)

1. Cut or crumble tofu into 1-inch cubes.
2. Saute onion and garlic in olive oil for a minute or two, until onions are soft
3. Add tofu, chili pepper, bell pepper, and mushroom, stirring well to combine.
4. Add remaining ingredients, except nutritional yeast, and combine well. Allow to cook until tofu is lightly browned, about 6-8 minutes. *optional* Add as much spinach as desired, and about 2 tablespoons or tomato sauce when there is about 2 minutes left. Stir and cover.
5. Remove from heat and stir in nutritional yeast if desired.