Wacky Cake

This is my new favorite chocolate cake recipe.  I don't know why, but I think it has to do with how moist and dense it is, with a crispy little layer on top... mmmm, so good.
I'd give credit where it was due if I could --I got it off of allrecipes.com, but there are so many versions, and I can't remember which one it was.  Sorry.
I'm posting this, not only because it's my favorite, or because I made for FHE tonight and now have nice pictures to share, but also because it might be a tasty option for certain people in the family that are going more vegan.  You may notice that this recipe does not call for any eggs or milk!  It does call for white flour and sugar though, so if that's not allowed then sorry, you'll have to find your own substitutes.

Wacky Cake:


1 1/2 c flour
1 c white sugar
4 T cocoa powder
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 T vinegar (cider is best)
6 T oil
1 c water

Mix dry then wet ingredients, stirring minimally, then pour into un-greased round 8"x8" cake pan.


Bake 30-40 min. at 350 deg. F or until toothpick comes out clean.

I think this cake tastes best if you let it cool completely.

Oatmeal Balls

A friend brought these over when we had her family over for vegan pizza night. I could eat these all day long, but they are so sweet that I try to save them for dessert, though they are probably healthy enough to eat for breakfast. We sent some home with mom and dad, who both liked them a lot.  They are from this blog.

No-bake oatmeal balls
makes about 20 balls (at least, I imagine it would make that many, but the batter never lasts long enough for me to find out, which is the same reason I'm not posting a picture.)

1 cup oatmeal

1/2 cup peanut butter (or other nut butter, we use no-sugar PB)

1/3 cup honey

1 cup coconut flakes (we use unsweetened)

1/2 cup ground flaxseed

1/2 cup mini chocolate chips (I've never used these, but will occasionally put in some cocoa powder or regular-sized vegan chocolate chips. Yum!)

1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.

Our Favorite Vegan Soup

Is it cold where you live? How about some soup? This is a yummy minestrone adapted from the one in this book:

Slow Cooker Minestrone
serves six

1 medium yellow onion, chopped
4 small carrots, diced
2 ribs celery, chopped
2 small zucchini, ends trimmed, and cubed
One 15 ounce can red kidney beans, rinsed, drained, and half the beans mashed
1 teaspoon salt
1 bay leaf
black pepper to taste
1/4 cup flat-leaf parsley leaves, chopped
Two 14.5-ounce diced tomatoes, with their juice
One 10-ounce package frozen baby lima beans
2 1/2 cups vegetable broth
5 leaves Swiss Chard or Kale (or a handful of baby spinach leaves), chopped
1/4 Cup red wine vinegar
1/3 Cup whole wheat elbow macaroni

1. In a large skillet, saute onion, carrot, celery and zucchini using water instead of oil. Cook, stirring often, until just softened, about 5 minutes. Transfer to slow cooker and add kidney beans, salt, bay leaf, pepper, parsley, tomatoes with their juice, limas and broth. Add water to come about 1 inch above the vegetables. Cover and cook on LOW for 5 hours.

2. Add chard (or Kale or Spinach) and vinegar, and continue to cook on LOW for another 2 to 3 hours.

3. Remove bay leaf. Stir in pasta and cook on HIGH until the pasta is just tender, about 30 minutes. Enjoy!

*I typed this up months ago, when it was cold here, and have been waiting to get a picture.  Instead of waiting another 6 months for the weather to turn cold enough for soup, I thought I'd post this now.  Enjoy!

Chicken Wonton Salad

This was a request from way back in November after we hosted Scott and Shauna for lunch.  They liked this so much --and really, it is one of our favorites.

Chicken Wonton Salad

Amounts will vary depending on how many you want to feed.  

These amounts can feed about 5 adults generously, but can be adjusted to your needs.

Lettuce,  torn into bite size pieces. Combination of Iceberg and Romaine is best but it's all a matter of preference. (Amount will vary, you be the judge.)

2 cucumbers peeled and sliced

1/4 c green onions (scallions) sliced thinly (I usually use the white part and some green all the way up to just before it branches)

slivered almonds

Fried Wontons 

--cut one stack of the small wonton wrappers into 4ths making long slices and fry in about 1/2- 1 inch vegetable or canola oil at 325 deg F until barely golden.

2 chicken breasts 

--cut into bite size chunks and sautee with a little bit of garlic salt, pepper and then drizzle with balsamic vinegar to taste.

Dressing:

(1:1:1 ratio)

Combine in a jar or other container with a lid:

1/2 c rice vinegar (regular white or apple cider vinegar works great too)

1/2 c white sugar (dissolve as best you can)

1/2 c vegetable or canola oil

salt and pepper to taste.

Shake well before putting on salad.

You can toss it all together and serve, or allow people to build their own salad (fresher). Enjoy!