Lentils al dente

1 cup water (or white wine)
1 cup organic red lentils, sorted and rinsed
minced garlic to taste (I used 4 cloves)
1 tablespoon chopped parsley (fresh or dried)
optional, 1 heaping teaspoon Vogue Cuisine brand Vegebase powder (or one cube of Rapunzel brand vegan vegetable bouillon)
1 tablespoon olive oil
grey sea salt to taste

In a sauce pan, add water, garlic, parsley, vegebase, olive oil, and salt.  Bring to a boil.  Add lentils.  Cook on high heat for 3 minutes.  Then, remove from heat.  Cover with lid and let stand for 10 minutes.

Warm Spiced Chocolate Cake

1 1/2 cups flour
2 tablespoons cocoa powder, with additional cocoa powder for preparing cake pan
2 tablespoons ground golden flax seed
3/4 cup evaporated cane crystals
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground fennel
1 teaspoon ground cardamom
1/4 cup grapeseed oil (or melted extra-virgin cold-pressed coconut oil), with additional grapeseed or coconut oil for preparing cake pan
1 1/4 cups soy milk
1 tablespoon apple cider vinegar
organic powdered sugar for dusting

Preheat oven to 350°F.  Prepare an 8-9" round cake pan by greasing and dusting with cocoa powder.

Sift all dry ingredients into large mixing bowl.  In a separate bowl, combine oil, soy milk, and vinegar.

Pour these wet ingredients into the large mixing bowl containing the dry ingredients.  Mix well to combine.  Pour batter into prepared cake pan.   Bake for 35-40 minutes.  Cake is ready when an inserted toothpick comes out clean.  Invert onto plate and dust with powdered sugar.  Serve warm.

Vegan Boston Baked Soybeans

one pressure cooker (I use the Fagor brand)
one pound organic dried soybeans, rinsed and soaked for at least 12 hours
one large onion, chopped
1/3 cup grapeseed oil
2/3 cup organic dark molasses
2 teaspoons English dry mustard
1 1/2 teaspoons coarse ground pepper
1/2 to 1 teaspoon Celtic grey sea salt, or to taste
Hot water

First, sort and rinse dried soybeans.  Soak in filtered water for at least 12 hours.  Drain and rinse soaked soybeans.  Set aside.

In pressure cooker pot, sauté chopped onions with the grapeseed oil until translucent.

To the pressure cooker pot,  add drained soybeans, dark molasses, dry mustard, coarse ground pepper, and grey sea salt.   Add enough hot water to cover beans by ~1 inch.  Place lid on pressure cooker and bring to full pressure/steam on medium high to high heat.   Once high pressure is achieved (should hear loud hissing), cook for 12 minutes.  After 12 minutes have elapsed, turn off heat and release pressure naturally.  When safe, open the lid of the pressure cooker and taste the baked beans.  Adjust seasonings as needed.   If beans are too soupy, allow pot to come to a gentle bowl to reduce the volume of liquid to your liking.

Sticky Fingers Focaccia

1 cup plus 2 tablespoons all-purpose flour
1/3 cup plus 1 tablespoon soy milk with 1 tablespoon vinegar
1 teaspoon organic evaporated sugar cane crystals
1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon cream of tartar

handful sun-dried tomatoes, diced

handful of black olives, diced

3-4 cloves garlic, diced

fresh rosemary

extra virgin olive oil

Preheat oven to 425 ºF.

Sift dry ingredients into a bowl.

Form a well in middle of mixture and pour soy milk/vinegar into that well.  Mix just until combined.  Dough should be very sticky but still able to hold its form.  May need to add just a little more soy milk or flour.

Turn dough out onto a parchment-lined cookie sheet and form into a thin, flat round.  Use your fingers to make small indentations all over the round.   Sprinkle  diced tomatoes, olives, garlic, and rosemary over indented dough round.  Then drizzle generously with olive oil.  

Bake for 15-20 minutes.

Madras Plaid Cabbage Salad

1 medium head red cabbage, chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
1 english cucumber, de-seeded and diced (may celery or one diced Fuji apple)
two bunches green onions, chopped (~ 1/2 to 1 cup)
two large handsful of golden raisins (~1/3 to 1/2 cup)
Garam masala, to taste (I start with ~2 tablespoons and adjust upward to personal taste)
Lemon Poppy Seed Vinaigrette
Salt and freshly cracked black pepper, to taste
1 teaspoon grated ginger, optional
1/2 cup slivered almonds, freshly pan-toasted then cooled, for garnish


Combine all ingredients.   Add lemon poppy seed vinaigrette.  Toss gently.  Correct seasonings as needed.  Chill at least one hour before serving.  Garnish with toasted almonds.

Lemon Poppy Seed Vinaigrette

1/3 cup freshly squeezed lemon juice
1/3 cup grapeseed oil
1 1/2 heaping teaspoons dijon mustard
2 tablespoons agave nectar
2 teaspoons poppy seeds
zest of 1 to 2 lemons, to taste
salt and cracked black pepper, to taste

Using a whisk or immersion blender, blend the mustard, olive oil, and vinegar until a creamy emulsion is formed.  Then, stir in the agave nectar, poppy seeds, and lemon zest.   Season with salt and cracked black pepper to personal tastes.  Serve cold over your favorite salad or as a dip for veggies or fruit. 

I used this vinaigrette in the Garam Masala Cabbage Salad recipe I posted some time ago...renamed it Madras Plaid Salad.   I highly recommend it!

Confetti Quinoa Salad with Herbes de Provence and White Balsamic Vinaigrette

4 to 6 cups cooked quinoa, allowed to cool

1 medium sweet onion, finely diced

1 red bell pepper, finely diced

1 medium carrot, grated

2-3 stalks celery, finely diced

one 14 to 16 oz bag frozen shelled soy beans, cooked per bag directions then allowed to cool

Combine above cooled ingredients in a large bowl.  

Then prepare the vinaigrette below.

Vinaigrette:

1/2 cup high quality olive oil

1/2 cup white balsamic vinegar

2 heaping teaspoons dijon mustard

2 teaspoons dried herbes de provence (adjust amount to personal tastes;  use one that is not heavily blended with lavender)

Using a whisk or immersion blender, blend the mustard, olive oil, and vinegar until a creamy emulsion is formed.  Then, stir in the herbes de provence.   Drizzle the vinaigrette over the quinoa and vegetables.  Stir to combine.  Season with salt and cracked black pepper to personal tastes.  Serve cold.

Makes enough for a large crowd.