Vegan Sugar Free Chocolate Cake

Ingredients

3 cups flour
2/3 cup unsweetened cocoa powder
1 cup Splenda
2 tsp. baking soda
1 tsp. salt
2/3 cup oil
2 tbsp. Balsamic vinegar
2 tsp. vanilla extract
2 cups cold water

Directions

Preheat oven to 350 degrees. Lightly oil an 8-inch cake pan and set aside. In a medium bowl, stir together the flour, cocoa, Splenda, baking soda, and salt. Add the oil, vinegar, vanilla and cold water and stir together carefully until “just mixed.” Spoon evenly into cake pan and bake for 30-35 minutes, or until a toothpick or knife comes out clean. Let cool for 10-15 minutes before removing from pan. Cool completely before frosting.

This is a recipe that I adapted from the cookbook: La Dolce Vegan: Vegan Livin' Made Easy by Sarah Kramer.

Stuffed Red Bell Pepper with Fake Ground Meat

Ingredients

2 red bell peppers halved and seeds removed
1 package fake ground meat
1 cup cooked rice
1 zucchini chopped
½ red onion
1 small can tomato sauce
handful of parsley chopped
½ cup Vegan Mozzarella
2 tbs. olive oil
2tbs. red cooking winesalt and pepper to taste

Directions

Sautè onions in olive oil until translucent on med. high heat. Add zucchini, ground meat and cooking wine and sauté for another 10 mins. Add tomato sauce, rice and salt and pepper to taste. Lower heat to medium and simmer for 10 mins. Mix in ½ of the vegan mozzarella into the filling until completely incorporated. Fill bell peppers and top with the remaining mozzarella. Bake in 350 degree oven for 30 mins or until bell peppers are thoroughly cooked.

Stuffed Portabella Mushroom with Spinach Crema

Ingredients

2 large portabella mushroom caps cleaned
1 ½ -2 cup fresh spinach leaves
2 whole Roma tomatoes diced
¼ red onion
3-4 tbs. soy cream cheese
¼ cup vegan mozzarella
¼ cup nutritional yeast flakes
2 tbs. olive oil
salt and pepper to taste

Directions

Rub the mushroom caps with olive oil salt and pepper.
In a medium frying pan heat olive oil and
sauté onions for 5 mins. or until translucent.
Add tomatoes and sauté for another 5 mins. Add spinach and stir until leaves are wilted. Add the cream cheese, and half of the nutritional yeast flakes and mozzarella. Stir until completely incorporated. Season to taste. Fill mushroom caps with spinach crema and top with remaining mozzarella that has been mixed with the remaining yeast flakes. Bake in 350 degree oven for about 20 mins or until mushrooms are cooked.

Red Lentil and Sausage Soup

Ingredients

2 cups red lentils
half a large red onion
2 stalks of celery
handful of cilantro chopped
1 bag of Morning Star fake Italian sausage
2 small cans of tomato sauce
2 cups mashed sweet potatoes
2 ½-3 cups water
2 ½ tbs cumin power
1 tsp ground chili pepper salt and pepper to taste

Directions

Boil the lentils in water on high heat. Slice onions and celery.
Add onions and celery to the lentils. Boil for 5 mins.
Add package of Italian sausage, tomato sauce, sweet potatoes, cilantro and all the spices. Boil soup on med high heat for 15-20 mins then reduce heat to medium and simmer for another 10 mins. Season to your liking.