Non-Dairy Chocolate Cake
This is a very moist chocolate cake.
3 cups flour
2 cups sugar
6 tablespoons cocoa
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons vinegar
3/4 cup canola oil (almost any kind of cooking oil will do)
2 teaspoons vanilla
2 cups water
1. Sift first 5 ingredients together in an ungreased 9x13 pan.
2. Make 3 wells and in each hole place the next 3 ingredients.
3. Pour 2 cups of water over top mix with a fork or wire wisk.
4. Bake@ 350 for 30-35 minutes.
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CHOCOLATE CAKE
* 1 1/2 cups all-purpose flour
* 1/2 teaspoon salt
* 1 cup white sugar
* 1/4 cup unsweetened cocoa powder
* 1 teaspoon baking soda
* 5 tablespoons vegetable oil
* 1 tablespoon white vinegar
* 1 teaspoon vanilla extract
* 1 cup cold water
* 1/2 cup semi-sweet chocolate chips
1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
2. In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda. Mix well with a fork, then stir in oil, vinegar, and vanilla extract. When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth. Stir in chocolate chips and pour batter into prepared pan.
3. Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on a rack.
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Dairy-Free Low-Fat Pumpkin Pie
1 1/2 packages Mori-Nu extra firm lite tofu
2 cups canned pumpkin or cooked pumpkin
2/3 cup honey or maple syrup
1 teaspoon vanilla
1 tablespoon pumpkin pie spice (or 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teas)
1 unbaked 9-inch pie crust
1. Preheat oven to 350F degrees.
2. Blend tofu in a food processor or blender until smooth.
3. Add remaining ingredients and blend well.
4. Pour into an 8-inch unbaked deep dish pie shell.
5. Bake for approximately one hour.
6. Filling will be soft, but will form up as it chills.
7. Chill and serve.
8. Makes 1 9-inch pie.
9. Variation, Pumpkin Creme Pie:For a creamier version, blend one package Mori-Nu Lite tofu, ex-firm, 4 tablespoons water, 2 packages Mori-Nu Mates Vanilla Pudding Mix, 2 cups pumpkin, and spices.
10. Follow directions as above.
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ALMOND MILK (NON-DAIRY!)
1/2 c Almonds
1 tb Syrup, maple
2 c Water
Use raw almonds.
Place almonds in blender and grind to fine powder.
Add syrup and 1 c water. Blend 1-2 minutes until
smooth. With blender running on high, slowly add
remaining water. Blend 2 minutes. Place strainer over
large bowl. Line with cheesecloth (not 100%
neccessary, but recommended. Otherwise strain twice
with very fine strainer.) Pour almond milk slowly
into strainer and let filter through. When all milk
has passed through strainer, press remaining milk out
of accumulated almond fiber. Each serving will be
approximately 1-1/4 cups. Milk will keep in fridge 4-5
days. Leftover fiber can be used as moisturizing body
scrub in the shower.
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