Ok, I may be the last person on the planet to learn how easy it is to make Bruschetta… but just in case I’m not, here’s a simple & DELICIOUS recipe.  It’s almost silly how easy it is!

1 baguette (sliced in half lengthwise)

3 ripe tomatoes, chopped

2-3 cloves of garlic, crushed

1/2 cup of fresh basil, chopped (though I cut mine with scissors)

olive oil

balsamic vinegar

salt & pepper to taste

In a large bowl, mix tomatoes, garlic, basil, salt & pepper.  Drizzle mixture with balsamic & olive oil and toss.  Refrigerate for up to 1 hour.  About 10-15 mins before you’re to serve, pre-heat oven to 400 degrees and remove mixture from frig allowing to return to room temperature.  Brush open sides of baguette with olive oil (or margarine).  Bake bread on cookie sheet for about 5 minutes til golden.  Allow to cool for a couple of minutes then cut baguette into 1 inch slices and place on serving platter.  Spoon mixture onto bread and voila!

Serves 6

After a week of debaucherous eating, I’m ready for a return to fresh fruits, vegs & juices.  Seriously, salads here I come!  But because I can’t seem to go without protein (and I’m talking more protein that’s found in summer vegetables), so I add chick peas to my salads or munch on raw almonds.  I love those packages of savory baked tofu but they’re so damned expensive, so I just figured out how to make it myself!

1 brick of extra firm tofu

approx 1/4 cup of soy sauce

onion powder

sesame seeds

Sriracha hot sauce

 Drain & slice the tofu into 1/4 inch thick planks. Lay tofu pieces in a single layer in a shallow bowl or pan.  Cover with soy sauce, sprinkle with onion powder & sesame seeds and drip as much Sriracha as you prefer.  Pre-heat oven to 350 degrees and let tofu marinate for 10 minutes.  On a slightly greased baking sheet, place tofu planks and bake for 35-40 minutes.  Let cool and enjoy.  Perfect for salads or alone!

I don’t usually go gangbusters on the recipes, but I just made this and simply had to share.  It’s an adaptation of a dish I found on Whole Food’s website.  I tweaked the ingredients a bit – which I think made it tastier.  It’s fast, easy and a good cravings-satisfier.

I spread some on sandwich bread with romaine lettuce, tomato & sliced red onion… WOW!  Whole Foods also suggests: To make an excellent sauce for whole wheat pasta, thin the cashew nut cheese out with more almond milk until it reaches a pourable consistency, then toss with hot pasta. (Sounds dee-lish too, right?)

Ingredients

1 cup cashew butter
1/2 cup almond milk
2 tablespoons tahini
2 tablespoons nutritional yeast flakes
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon white pepper

Method

Place all ingredients in a food processor and blend until smooth and combined. Alternately, mix them in a large bowl using the back of a wooden spoon to mash them together. Store in an airtight container in the refrigerator for up to 1 week.

Nutrition

Per serving (2 Tbsp/36g-wt.): 180 calories (130 from fat), 14g total fat, 2.5g saturated fat, 0mg cholesterol, 125mg sodium, 9g total carbohydrate (1g dietary fiber, 0g sugar), 6g protein

Well, it’s still HOT here in LA… so the stove & oven stay off during the day.  This salad is a perfect lunch time meal – spicy, cool & filling!  Another delicious recipe from the Fat Free Vegan Kitchen:

Photo from Fat Free Vegan Kitchen

• 3 pounds cucumbers, peeled
• 1 medium-sized onion, peeled
• 16oz bag of edamame, cooked & peeled
• 1/2 teaspoon. salt
• 3 1/2 tablespoons lemon juice
• About 1/4 to 1/2 teaspoon cayenne pepper
• 2 tablespoons crushed, roasted sesame seeds
• 2 teaspoons sesame oil

Cut the cucumbers and onion into very fine slices (a food processor may be used for this, but I’m not that crafty.  Plus… I actually LOVE chopping veggies.  I find it really relaxing!).  Add the edamame, salt, lemon juice, cayenne pepper, sesame seeds, and sesame oil. Mix well, cover, and refrigerate. Serve cold or at room temperature.

Serves 6, Enjoy!

I’ve been eating a lot of salads lately.  I’m trying to eat as many whole foods as possible – and the thought of turning on the oven in this heat makes me shudder. Unfortunately, salads can easily be lackluster, but I’ve been finding great recipes and coming up with fresh combos on my own.  Enjoy this zesty number and as always… try & use as many organic, local ingredients as possible.

Ingredients:

3/4 cup extra-virgin olive oil

1/4 cup red wine or apple cider vinegar

1 tbsp chopped fresh oregano

1/4 cup chopped fresh basil

1 tbsp chopped shallot

1 tbsp chopped or pressed garlic

salt & fresh ground black pepper to taste

1 can chickpeas (rinsed & drained)

1 cup pitted Kalamata olives (cut in half)

1 cup diced cucumber

1 cup diced red onion

1 cup diced bell pepper (any color will do!)

1 cup diced ripe tomato

Combine olive oil, vinegar, oregano, basil, shallot and garlic in a small bowl.  Whisk until well blended, seasoning with salt & pepper. Place chickpeas, olives, cucumber, onion, bell pepper and tomato in a large bowl.  Add the vinaigrette, toss to coat and Enjoy!

I’m not cooking this week.  For health reasons, I’m doing a week of juice fasting… however, thanks to Planet Green - I’ve found the recipe I’m going to try first when I’m back eating yummy, yummy food!

This is an easy vegetarian appetizer that both meat eaters and full out vegans alike will love. Even cutting the meat out of a simple appetizer does a lot to reduce your eco-impact as well. Use fresh mint from the garden, local watermelon, and local raw honey to make it even greener.

Watermelon Summer Roll

1 1/2 ounces thin rice noodles
1/4 cup fresh mint leaves
1 tbsp organic soy sauce
3 tbsp raw local honey
1 tbsp fresh lime juice
1/8 tsp Aleppo chili powder
8 round rice-paper wrappers (8-inch)
2 cups watermelon, thinly sliced into match sticks
1/3 cup peanuts, coarsely chopped

Method

1. Cook noodles according to package directions. In a medium bowl, toss noodles with mint and soy sauce.
2. For the dipping sauce, whisk together honey, lime juice, chili powder, and 1 tbsp water in a small bowl. Set aside.
3. For each roll, soak a wrapper in a bowl of warm water until softened, about 30 seconds. Lay 1/8 of sliced watermelon, 1/8 of noodles, and 1/8 of peanuts at one end of wrapper.
4. Fold ends in and roll tightly to enclose filling. Cover with a damp cloth until ready to serve. Repeat with remaining rice-paper wrappers.
5. Cut the rolls in half diagonally. Serve with dipping sauce.

This is actually my own creation… not ripped off from Fat Free Vegan Kitchen, Post Punk Kitchen or Rory Freedman for once!  Also, you should know that breakfast-driven tofu scrambles were a tough hill for me to climb at first.  I LOVE pretty much everything (the exception being the cruelty) about eggs, but until I have the space & time to raise my own little feathered friends… I’m foregoing their eggs.  So, tofu scramble it is!  And I love the breakfast/brunch ritual… mimosas or bloodies, warm breads, friends – the whole 9 yards – so finding a great scramble is VERY important to me.  If you’re on the Eastside of Los Angeles, HOME (2 locations) does a great one (have them add the vegan sausage… dee-lish!) and if you’re a westsider – I have yet to try Real Food Daily’s scramble but it’s hard to go wrong there (especially the one on La Cienga). Anyway, if you’re looking to create your own – I think I’ve finally perfected my recipe for a simple scramble and the key is a certain designer salt!

*The black salt REALLY gives the tofu an “eggy” taste!

1 brick of firm or extra firm tofu, drained, pressed & dried as much as possible

1/2 onion (pretty much any onion type will do.  I typically use yellow.)

1-1 1/2  cups sliced cremini or button mushrooms

2 tbsp olive oil (if you do use the jalapeno olive oil… I’d cut back on the straight olive oil by almost 1 tbsp)

1 tbsp jalapeno olive oil (completely optional, but it gives the scramble a great kick!)

1/4 tsp onion powder

1/2 tsp yellow curry powder

1 tsp Bragg’s amino acids

1 tsp water(if necessary)

1/4 tsp black mineral salt* (I use Kala Namak from the Artisan Salt Co.)

black pepper to taste

It’s best to start with the driest tofu possible… It will absorb the juices from the mushrooms, the oils and the Braggs, so it will be very flavorful and plenty moist.  Heat olive oil in a big saute pan over a medium flame and add onion. Cut tofu into bite-size cubes and toss into pan along with the mushrooms.  Drizzle with jalapeno oil and Braggs.  Toss the mixture to evenly distribute the liquids.  Sprinkle on the onion & curry powders as well as the black mineral salt.  Toss, cover and let cook for about 5-7 minutes – stirring occasionally. If the mixture gets too dry for your liking – add the tsp of water.  Once the tofu is thoroughly coated and cooked… fill your plate, grab your bloody mary and enjoy!  Also is amazing with toasted pita & margarine.

Serves 4.

Ok… if you haven’t noticed, I pretty much follow the recipes of the Fat Free Vegan Kitchen devoutly.  She’s got a real knack for tasty, fast and healthy dishes that use seasonal ingredients – and this one’s no exception.  The no-mayo dressing is completely brilliant!

 24 ounces (680 g) small new potatoes
8 ounces (240 g) raw green beans
¼ cup (10 g) basil leaves, packed *I used basil from my very own garden!
1 tablespoon lemon juice, freshly squeezed
1-2 garlic cloves, peeled
2 teaspoons light-colored miso (or salt to taste)
1-2 tablespoons water
½ red bell pepper, sliced
additional lemon juice, salt, and freshly ground black pepper to taste

Scrub potatoes well and cut into bite-size pieces. (Halve very small potatoes and quarter larger ones.) Bring a pot of water to a boil, add potatoes, and cook until just tender but not falling apart (10-20 minutes, depending on size of potatoes). When done, drain and rinse briefly with cold water.

Meanwhile, prepare the green beans. Trim ends and cut beans into bite-sized pieces, 1 to 1 1/2-inches long. Bring a pot of water to a boil, add the green beans, and cook until tender but still bright green and crisp, 5 to 10 minutes. (Or steam in pressure cooker: place in steamer basket over boiling water, seal cooker, and cook for 3 minutes; use quick release to bring pressure down.) Drain water from beans and immediately plunge them into a bath of ice and water to stop cooking.

To make the dressing, place 2 ounces of the cooked potatoes (60 g) into a small food processor or mini blender. Add basil, lemon juice, garlic, miso, and 1 tablespoon water. Process until creamy, scraping down sides and adding more water if necessary. Drain the green beans and add them to the potatoes in a large serving bowl. Gently fold in the dressing. Cover and refrigerate for at least 2 hours, to allow flavors to blend.

Before serving, add the sliced red bell pepper. If you like, you can roast the strips of pepper briefly under a broiler to soften and sweeten their flavor. Taste for seasoning and add additional fresh lemon juice, salt, and freshly ground pepper as needed.

Servings: 6

Ok… if you haven’t noticed, I pretty much follow the recipes of the Fat Free Vegan Kitchen devoutly.  She’s got a real knack for tasty, fast and healthy dishes that use seasonal ingredients – and this one’s no exception.  The no-mayo dressing is completely brilliant!

 24 ounces (680 g) small new potatoes
8 ounces (240 g) raw green beans
¼ cup (10 g) basil leaves, packed *I used basil from my very own garden!
1 tablespoon lemon juice, freshly squeezed
1-2 garlic cloves, peeled
2 teaspoons light-colored miso (or salt to taste)
1-2 tablespoons water
½ red bell pepper, sliced
additional lemon juice, salt, and freshly ground black pepper to taste

Scrub potatoes well and cut into bite-size pieces. (Halve very small potatoes and quarter larger ones.) Bring a pot of water to a boil, add potatoes, and cook until just tender but not falling apart (10-20 minutes, depending on size of potatoes). When done, drain and rinse briefly with cold water.

Meanwhile, prepare the green beans. Trim ends and cut beans into bite-sized pieces, 1 to 1 1/2-inches long. Bring a pot of water to a boil, add the green beans, and cook until tender but still bright green and crisp, 5 to 10 minutes. (Or steam in pressure cooker: place in steamer basket over boiling water, seal cooker, and cook for 3 minutes; use quick release to bring pressure down.) Drain water from beans and immediately plunge them into a bath of ice and water to stop cooking.

To make the dressing, place 2 ounces of the cooked potatoes (60 g) into a small food processor or mini blender. Add basil, lemon juice, garlic, miso, and 1 tablespoon water. Process until creamy, scraping down sides and adding more water if necessary. Drain the green beans and add them to the potatoes in a large serving bowl. Gently fold in the dressing. Cover and refrigerate for at least 2 hours, to allow flavors to blend.

Before serving, add the sliced red bell pepper. If you like, you can roast the strips of pepper briefly under a broiler to soften and sweeten their flavor. Taste for seasoning and add additional fresh lemon juice, salt, and freshly ground pepper as needed.

Servings: 6

Another recipe poached directly from the Fat Free Vegan Kitchen… that woman really knows her stuff!  I had some over ripe bananas and couldn’t bear to discard them, so FFVK to the rescue.  Fast, easy, and ingredients that you probably have on hand:

I can’t not use FFVK’s photos… she’s a food photographer for the love of Pete!

 Blueberry-Banana Bread

3 large over-ripe bananas
2 tablespoons lemon juice
1/3 cup (80 ml) vanilla soymilk (or apple sauce)
1/2 cup (120 ml) agave nectar
2 cups (240 g) white whole wheat flour (or regular whole wheat flour)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) blueberries

Preheat oven to 350F. Spray or wipe a 9×5-inch loaf pan with oil.

Mix the soymilk with 1 tablespoon of the lemon juice and let stand until it curdles. (If using apple sauce, skip this step and add the lemon juice to the bananas.)
In a large bowl, mash the bananas and add the remaining lemon juice, soymilk, and agave nectar. Stir well to combine. In a separate bowl, combine the flour, baking powder, soda, and salt. Add the dry ingredients to the banana mixture, and stir just until the mixture is well-combined. Fold in the blueberries.

Spread the mixture evenly in the prepared pan and bake until a knife inserted in the center comes out clean, about 50-60 minutes. Allow to cool before cutting and serving.

Servings: 12

This recipe is forever a slam dunk.  It’s fast, easy & delicious… pretty much all things I require of a dish.  I’ve been making it for years and I never tire of it.  So, for a party tonight, I shall pate away!

1 cup slivered almonds

1/4 cup margarine

1 yellow onion, minced

1 clove of garlic, pressed

3/4 pounds of sliced white mushrooms

3/4 tsp salt

1/2 tsp thyme

1/8 tsp white pepper

2 tbsp oil (I use canola)

Spread almonds in a shallow pan and toast in a 350 degree oven for about 8 minutesor until lightly browned.

Melt margarine in a large frying pan over medium-high heat.  Add onion, garlic, mushrooms, salt, thyme and pepper.  Cook, stirring occasionally, until onion is soft and most of the pan juices have evaporated.

In a food processor or blender, whirl the toasted almonds to form a paste.  With motor running, add oil and whirl until creamy.  Add mushroom mixture and blend until pate is smooth.  Makes 8 1/4 cup servings.

It’s super flavorful… so I just serve it with crusty bread and pieces of fresh fruit.  Done and yum!

I made these to take to my dear friend, Vanessa’s house the other day… and they were a major hit with a group of total non-vegans.  What is almost as awesome as how delicious they are – is that I always have the ingredients in my kitchen and they take under 15 minute including the bake time.  Perfect for impromptu get-togethers!

 Ingredients:

1/2 cup raspberry preserves

1 cup sugar

1/3 cup canola oil

1 teaspoon pure vanilla extract

1/2 cup plus 2 tsp unsweetened cocoa powder

1 1/2 cups all-purpose flour

3/4 baking soda

1/4 teaspoon salt

Preheat the oven to 350 degrees & lightly grease a cookie sheet.  In a large mixing bowl, stir together the raspberry preserves, sugar, canola oil, vanilla and almond extract.

In a separate mixing bowl, mix together the dry ingredients.  Add the dry ingredients to the wet in 3 batches, mixing well with a fork after each addition.  Drop generous spoonfuls onto the cookie sheet and bake for 10 minutes.  Remove from the oven and let cool for 5 minutes.  Feel free to top with scoop upon scoop of ice cream.

I made these to take to my dear friend, Vanessa’s house the other day… and they were a major hit with a group of total non-vegans.  What is almost as awesome as how delicious they are – is that I always have the ingredients in my kitchen and they take under 15 minute including the bake time.  Perfect for impromptu get-togethers!

 Ingredients:

1/2 cup raspberry preserves

1 cup sugar

1/3 cup canola oil

1 teaspoon pure vanilla extract

1/2 cup plus 2 tsp unsweetened cocoa powder

1 1/2 cups all-purpose flour

3/4 baking soda

1/4 teaspoon salt

Preheat the oven to 350 degrees & lightly grease a cookie sheet.  In a large mixing bowl, stir together the raspberry preserves, sugar, canola oil, vanilla and almond extract.

In a separate mixing bowl, mix together the dry ingredients.  Add the dry ingredients to the wet in 3 batches, mixing well with a fork after each addition.  Drop generous spoonfuls onto the cookie sheet and bake for 10 minutes.  Remove from the oven and let cool for 5 minutes.  Feel free to top with scoop upon scoop of ice cream.

For some reason I was in the mood for country cooking last night (I have no idea why… it’s certainly not one of my normal cravings, but alas) and I had some tempeh & sweet corn in the frig – wow did I whip up a tasty lil’ meal!  Barbecue tempeh with Elote-style corn and stupid-easy corn bread.  And it’s so quick, you can make it all while the corn bread is baking!

Cornbread mix – I did a vegan version.  I love the Trader Joe’s mix… it’s a bit sweet complete with kernels.  I used egg replacer and unsweetened almond milk. Delish.  While the breads in the oven, grab the corn.  I slathered 2 ears with Veganniaise & margarine, sprinkled with salt, pepper & cayenne and squeezed some fresh lime juice on top.  Wrap tightly in foil and throw in the oven with the bread.  On to the tempeh…

Ingredients:

1 medium onion, chopped
1/4 teaspoon ground cumin
salt
black pepper
oil
10 ounces tempeh

Sauce:
1/3 cup peanut butter (I wasn’t sure about this before the recipe, but it actually was really yum.  I used chunky which gave the sauce an extra oomph!)

1/2 cup ketchup
1/2 cup brown sugar

3/4 cup barbeque sauce
1/4 teaspoon fresh chili paste (or I used  Sriracha)

Saute onions in oil with cumin, salt, and pepper. Add tempeh, cut into big bite sized pieces. Continue until onions are done and tempeh is brown. In a separate container mix sauce ingredients. The sauce should be thick. Add sauce to frying pan and simmer about 10 minutes.

It’s got kind of a stew-like consistency (sorry, no pic) and a bit of a kick, but it’s so delicious and hearty… you’ll think your South of the Mason/Dixon (or maybe you already are!).

For some reason I was in the mood for country cooking last night (I have no idea why… it’s certainly not one of my normal cravings, but alas) and I had some tempeh & sweet corn in the frig – wow did I whip up a tasty lil’ meal!  Barbecue tempeh with Elote-style corn and stupid-easy corn bread.  And it’s so quick, you can make it all while the corn bread is baking!

Cornbread mix – I did a vegan version.  I love the Trader Joe’s mix… it’s a bit sweet complete with kernels.  I used egg replacer and unsweetened almond milk. Delish.  While the breads in the oven, grab the corn.  I slathered 2 ears with Veganniaise & margarine, sprinkled with salt, pepper & cayenne and squeezed some fresh lime juice on top.  Wrap tightly in foil and throw in the oven with the bread.  On to the tempeh…

Ingredients:

1 medium onion, chopped
1/4 teaspoon ground cumin
salt
black pepper
oil
10 ounces tempeh

Sauce:
1/3 cup peanut butter (I wasn’t sure about this before the recipe, but it actually was really yum.  I used chunky which gave the sauce an extra oomph!)

1/2 cup ketchup
1/2 cup brown sugar

3/4 cup barbeque sauce
1/4 teaspoon fresh chili paste (or I used  Sriracha)

Saute onions in oil with cumin, salt, and pepper. Add tempeh, cut into big bite sized pieces. Continue until onions are done and tempeh is brown. In a separate container mix sauce ingredients. The sauce should be thick. Add sauce to frying pan and simmer about 10 minutes.

It’s got kind of a stew-like consistency (sorry, no pic) and a bit of a kick, but it’s so delicious and hearty… you’ll think your South of the Mason/Dixon (or maybe you already are!).

It’s getting hot out there… so why bother with the stove?  I found this delicious salad at Fat Free Vegan Kitchen, modified it a touch… and YUM!

Spicy Carrot Salad  (+ Green Cabbage… my addition)
Ground flax seed acts as a thickener for the dressing while providing healthy Omega-3 fatty acids.

2 teaspoons ground flax seeds

2 tablespoons hot water
1/4 cup orange juice

2 tablespoons fruit vinegar (I used apple cider, but FFVK used pear – which sounds divine)
1/2 teaspoon spicy Spanish paprika (or 1/4 teas. paprika plus 1/4 tsp. cayenne)
1/4 teaspoon cumin

4 cups grated carrots (about 4 large carrots)

2 cups chopped green cabbage

4 clemetines (small seedless oranges), peeled and sectioned

2 tablespoons walnuts (optional)

Put the ground flax seeds in a small bowl and add the hot water. Stir and allow to sit until thickened, about 5-10 minutes. The add orange juice, vinegar, paprika, and cumin.

Grate the carrots. Put them in a bowl and immediately add the dressing and mix well. Fold in the clementine sections and sprinkle with walnuts. Serve cold or at room temperature.

Makes 4 servings. Per serving (with walnuts): 153 Calories (kcal); 3g Total Fat; (17% calories from fat); 4g Protein; 31g Carbohydrate; 0mg Cholesterol; 43mg Sodium; 7g Fiber. 

Seriously refreshing – and filling!

As always, FFVK’s photos… SO much better than mine!

It’s getting hot out there… so why bother with the stove?  I found this delicious salad at Fat Free Vegan Kitchen, modified it a touch… and YUM!

Spicy Carrot Salad  (+ Green Cabbage… my addition)
Ground flax seed acts as a thickener for the dressing while providing healthy Omega-3 fatty acids.

2 teaspoons ground flax seeds

2 tablespoons hot water
1/4 cup orange juice

2 tablespoons fruit vinegar (I used apple cider, but FFVK used pear – which sounds divine)
1/2 teaspoon spicy Spanish paprika (or 1/4 teas. paprika plus 1/4 tsp. cayenne)
1/4 teaspoon cumin

4 cups grated carrots (about 4 large carrots)

2 cups chopped green cabbage

4 clemetines (small seedless oranges), peeled and sectioned

2 tablespoons walnuts (optional)

Put the ground flax seeds in a small bowl and add the hot water. Stir and allow to sit until thickened, about 5-10 minutes. The add orange juice, vinegar, paprika, and cumin.

Grate the carrots. Put them in a bowl and immediately add the dressing and mix well. Fold in the clementine sections and sprinkle with walnuts. Serve cold or at room temperature.

Makes 4 servings. Per serving (with walnuts): 153 Calories (kcal); 3g Total Fat; (17% calories from fat); 4g Protein; 31g Carbohydrate; 0mg Cholesterol; 43mg Sodium; 7g Fiber. 

Seriously refreshing – and filling!

As always, FFVK’s photos… SO much better than mine!

I completely LOVE chocolate cake – it’s one of my favorite things in the world.   However, my mother & husband aren’t huge cake people. I made this for the 3 of us to enjoy… and I promise you, ALL 3 of us enjoyed!  It’s quick, easy and delish.

Cake Ingredients

1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar

Chocolate Glaze

1/2 cup sugar
4 tbsp margarine
2 tbsp soy milk
2 tbsp unsweetened cocoa powder
2 tsp vanilla extract

Preheat the oven to 350 degrees F. In an 8X8 square pan/dish, mix together flour, sugar, cocoa, baking soda, and salt with a fork, making sure it is really blended together. Add the water, vanilla, oil, and vinegar, and again, mix together so that it’s really blended together. Use a spatula to scrape down the sides if necessary.

Place in oven and bake for about 30 minutes, or until a knife comes out clean. Cool on a rack completely (2 hours).

*I actually made 2 small cakes, spread a healthy serving of raspberry jam on one’s top and added the 2nd cake on top of that.

For the glaze, in a small saucepan, bring sugar, margarine, milk, and cocoa to a boil. Stir frequently; then reduce heat to a simmer for 2 minutes, stirring constantly. It’ll look gloppy, but it’s just the bubbles! Remove from heat and stir for another 5 minutes.

Add vanilla, stir, and immediately pour onto cake. Glaze dries really quickly, so spread it immediately and add any sprinkles now.  Let this cool for an 1 hour… and O M G.

 POST BY DEANA

I completely LOVE chocolate cake – it’s one of my favorite things in the world.   However, my mother & husband aren’t huge cake people. I made this for the 3 of us to enjoy… and I promise you, ALL 3 of us enjoyed!  It’s quick, easy and delish.

Cake Ingredients

1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar

Chocolate Glaze

1/2 cup sugar
4 tbsp margarine
2 tbsp soy milk
2 tbsp unsweetened cocoa powder
2 tsp vanilla extract

Preheat the oven to 350 degrees F. In an 8X8 square pan/dish, mix together flour, sugar, cocoa, baking soda, and salt with a fork, making sure it is really blended together. Add the water, vanilla, oil, and vinegar, and again, mix together so that it’s really blended together. Use a spatula to scrape down the sides if necessary.

Place in oven and bake for about 30 minutes, or until a knife comes out clean. Cool on a rack completely (2 hours).

*I actually made 2 small cakes, spread a healthy serving of raspberry jam on one’s top and added the 2nd cake on top of that.

For the glaze, in a small saucepan, bring sugar, margarine, milk, and cocoa to a boil. Stir frequently; then reduce heat to a simmer for 2 minutes, stirring constantly. It’ll look gloppy, but it’s just the bubbles! Remove from heat and stir for another 5 minutes.

Add vanilla, stir, and immediately pour onto cake. Glaze dries really quickly, so spread it immediately and add any sprinkles now.  Let this cool for an 1 hour… and O M G.

 POST BY DEANA

So I still kind of new to this whole “cooking” thing, but I’m loving everything about it – the shopping, the creating… the eating.  My friend Amy makes cooking a major meal seem like a walk in the park.  She’s just one of those people who gets it.  Last week at the Hollywood Farmers Market, she said very breezily, “I’m using thyme in everything these days.”  Um… what?  How do you do that?  Not being one who likes to be bested by my friends (which is ironic because I am constantly bested by my friends – they’re remarkable people), I went out and bought thyme.  I must admit, I had no game plan… but just last night – THYME!

This was a super-fast, impromptu dish that with a bit of fresh thyme was dee-lish!

1 tube of store bought prepared polenta (I used Trader’s Joes)

1 small package of mushrooms (I used baby portobellas, but any will work)

2-3 cups broccoli

4 cloves crushed garlic (or less. I love garlic!)

1 TBSPish fresh thyme

2 TBSP olive oil

1/4 cup vegetable stock

pinch of truffle salt (optional)

salt & pepper to taste

Heat oil in large saute pan and add crushed garlic.  Once garlic starts to brown, add vegetable stock, thyme and broccoli.  Cover & saute for a couple of minutes.  Add mushrooms, cover & saute for a few more mins – tossing occasionally.  Meanwhile, slice polenta into 1/2 inch thick pieces.  Lightly coat a frying pan with spray and cook polenta slices on both sides until a bit crisp.  Place polenta onto plate and cover with brothy veg mix.  Enjoy immediately!  Makes 2.