Chocolate Bread

Don't let this recipe scare you, if I didn't screw it up then you won't either, everyone knows I am a notoriously bad baker.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/4 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon distilled white vinegar
• 1 cup water
• 1/4 cup chocolate chips
• 1/2 cupwalnuts
• 1/2 cup dried fruit (I used cherries)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
2. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar, water nuts and fruit. Mix together until smooth.
3. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.

Easy Black Bean Chili

12 oz can of black beans
1/2 tsp paprika
pinch of cumin

1/2 tsp chili powder
1 Tsp of ketchup
1 cup of chunky salsa
salt and pepper to taste

Add beans (do not drain) and all of the other ingredients, simmer for

20 minutes on low temp and serve. I like it over rice with cheese and sour cream.

Vegan Eggnog

• 4 cups soy milk
• 1 tbsp vegan instant vanilla pudding powder

• 1 cup nondairy whipping cream or heavy cream
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon

Preparation:

Whisk together half of the soy milk and instant pudding untill thickened. Add the remaining soy milk and the cream and mix well. Add the remaining ingredients, except cinnamon. Allow to chill overnnight before serving, and sprinkle with cinnamon just before

Vegan Potato Soup

about 1 pound of potatoes

3 tablespoons olive oil  
2 chopped onions
1/2 teaspoon sea salt
3 vegetable bouillon cubes
2 teaspoons fresh rosemary leaves
4 cups of water
cheddar soy cheese, shredded

dollop of Tofutti’s vegan sour cream

In a large stock pot, saute the onion with  sea salt until the onion turns slightly translucent

Add the garlic and stir well with the onions. Saute for another minute
Add the potatoes and saute for about a minute or two
Add the water and bouillon cubes
Cover and bring the soup to a brisk boil
Reduce heat to a simmer
Simmer the soup for about 20 minutes
Turn off the heat and use an immersion or hand held stick blender to puree the soup in the pot. You can also pour the soup into a blender and puree the soup one cup at a time.
Add the fresh rosemary leaves while blending and blend until smooth making sure that all of the chunks are pureed out.
Once the soup is pureed and smooth, return to the soup pot to reheat.

Top with cheese and sour cream

Fall Comfort Foods

Gingerbread Cupcake Recipe

1 1/4 cups of flour

1 1/2 tsp of ground ginger
1 tsp cinnamon
1 tsp allspice
1/4 tsp of sea salt
4 Tsp of vegan butter
1/ cup of sugar
1/2 cup of pure maple syrup
1/4 cup of cinnamon flavored applesauce
1 tsp baking soda

Preheat oven to 350 degrees
sift together flour, ginger, cinnamon, allspice and sea salt
in a different bowl cream butter, and sugar together and beat until fluffy
beat in syrup and apple sauce until smooth
dissolve baking soda in a cup of hot water, stir until the mixture seems curdled
stir into mixture and then add to the flour mixture
combine ingredients well, fill cupcake liners 1/2 full and bake for 25 minutes at 350 degrees
cool and frost

*I used a store bought cream cheese frosting.