Peachy Keen Green

A nice vegan  chocolate cake recipe from Isa that I adjusted slightly -- by doubling it (because her recipe makes just one 8" round). For a 2-tier round cake, I add more milk to the ganache, which makes it more like a spreadable frosting when it cools. For a rectangular pan cake, I sometimes poke holes all over the top of the cake before it cools completely and then pour on ganache on warm so it seeps into the holes. The photos on the right show the same cake with cool vs. warm versions of ganache. You could also try this  alternative frosting  (with vegan butter) for a lighter whipped frosting. Ingredients 2 cups plain, unsweetened almond milk 2 tsp vinegar (apple cider or white balsamic) 1 1/2 cups sugar 3 tsp vanilla extract 2/3 cup canola oil Zest of 1 orange (let it infuse in the oil; optional) Dry mix: 2 cups flour (I use white whole wheat) 2/3 cup cocoa powder 1 1/2 tsp baking soda 1 tsp baking powder 1/2 tsp salt Ganache (for pouring): 1 C nondairy m...

Purple Carrot's  Crispy Sheet Pan Tofu  was relatively easy, with a couple nice twists, including the lentil grain mix, dressing, and layering. I don't expect to order more from Purple Carrot (see below*), but was glad for this recipe. I tweaked it to use  mujadara  and tried different veggies for dinner with Judy and Robert when they visited. Thanks, Robert, for the nice photo! Ingredients 1/2 C dry grains (mix of lentils, rice, quinoa) OR make mujadara  (yum!) 6 oz green beans 6 oz broccoli florets Other veggies as desired (mushroom, peppers, etc.) 16 oz extra firm tofu, pressed & drained 1 tsp coriander 1 T canola oil pinch salt and pepper lemon zest (other spices, like garlic and red pepper flakes, as desired) miso dressing: 2 T lemon juice 1/4 C hemp seeds (optional) 1 T white miso paste 1 tsp sesame seeds 1 T olive oil 3 T water Instructions Cook the grains in instant pot or with 1 1/4 C water on the stove (bring to boil, simmer 25 minutes). Remove fro...