The Ghetto Vegan

I guess I was inspired by soy nog the other day. It was really good. And since I foolishly smeared my processor trying to crush cloves, I was determined to use them and their candycane/pink chicken bone flavor. I've eaten 4 of these already - they're really good - though not the typical, non-vegan shortbread texture. I find them a bit chewier.

From Food

For the shortbread idea, I used THIS recipe from l.a. kitchen., a site I just discovered and am going to likely spend hours reading now. Use the instructions on this page.

Ingredients:
¾ cups margarine
¾ cups powdered sugar
1 ½ cups flour
1/8 cup cocoa (only add to the half of the dough you want to be chocolate)
1 tsp vanilla

I followed all of these, but then added:
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves

I rolled the separate doughs in foil, not parchment, and put them in the freezer for about 10 minutes to firm up before cutting them. I baked them for 10 minutes at 325˚

I was feeling indulgent today, and thought some icing would be a decadent addition to my chewy chocolate cake.

From Food

Follow the recipe for Chewy Chocolate Cake. Let cake cool before icing.

Chocolate Icing: (taken from Chow.com)

• 1/4 cup nonhydrogenated shortening
• 1/4 cup nonhydrogenated margarine
• 1 3/4 cups powdered sugar, sifted
• 3/4 tsp. vanilla extract
• 1/8 cup plain soy milk or coconut milk
• 2 tbsp. cocoa, sifted

INSTRUCTIONS

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.

5 Stars for this one!

Very easy fudge recipe, adapted from another adaptation of Hannah Kaminsky's My Sweet Vegan Coconut fudge.

I used a plastic sandwich container (about 5" x 5") and lined it with a tiny bit of coconut oil (regular oil would work just as well, or a vegan maragarine) as I don't like the ingredients listed on parchment paper. That and I didn't have any. Only a couple of spots stuck, so in the future, I doubt I'll use it. Thye container was also convenient for refrigerating and carrying. And, since my wisdom tooth is coming out tomorrow, and I can't enjoy anymore of this fudge for a few days, carrying and sharing is important.



Makes roughly 16-20 2-bite-sized quares

Without further delay, here it is:

• 1/2 c. vegan choc. chips or bakers chocolate, cut into small chunks
• 1 3/4 c. icing/confectioner's sugar
• 1/4 c. cocoa
• 1 tbsp. coconut oil (available in most food stores - I use Suraj)
• 1/4 c. plain soy milk
• 1/4 tsp. vanilla extract
• 3/4 tsp. mint extract

Optional: coconut sprinkles for the top

In a large, preferably glass, bowl mix chocolate, sugar and cocoa (sifted if possible). In a medium saucepan, melt the coconut oil and soy milk over med-low heat until it just starts to bubble. I like to have a large pot of boiling water ready as well, in case some chocolate doesn't mix in (I used chunks - I suspect chips would melt more evenly) I just place the large bowl over the steaming water. Pour milk and oil over chocolate mixture and leave for about one minute. Mix until smooth (using the steaming water if necessary). When blended, add in vanilla and mint. Blend well. Pour into your container, and set for a few minutes. I keep mine in the fridge. Cut into squares and watch it disappear :)

This cake is amazing, low in fat, and totally vegan. I'm thinking of adding jam next time.

• 1 1/2 c. unbleached all-purpose flour
• 1 c. sugar
• 3 tbs dark cocoa
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla
• 1 tsp vinegar
• 5 tbsp vegetable oil
• 1 c. cold water
• 2 tbsp instant coffee

Optional: confectioner's (icing) sugar for the top, and a sifter or metal strainer for sprinkling.

Mix all dry ingredients together in a large bowl. Make 3 wells in the flour and add vanilla to one, vinegar to another, and oil to the last well. Cover with cold water and mix. Place in a greased (with veg. oil) cake pan. Bake at 350˚ for 20 - 25 mins or until a toothpick comes out clean.