The Ultimate Vegan Carrot Cake

Ingredients...

1.

1/2 cup  Coconut Milk
2 teaspoons Lemon Juice
2.

2 cups All Purpose Flour
1 1/3 cup Brown Sugar

1/2 teaspoon Sea Salt

1/2 teaspoon Black Salt (Buy from here for best quality, consistency, and pricing)

3 1/2 teaspoons Aluminum Free Baking Powder ( I prefer Hain or Rumford)
3.

1/2 cup Grapeseed oil light Olive Oil
2 teaspoons Vanilla Extract
1/8 teaspoons Butterscotch Extract (which can be purchase from here)
3/4 teaspoon Ground Ginger OR 1 teaspoon finely grated Fresh Ginger
1/2 teaspoon Allspice, Ground (scant)
2 teaspoon Cinnamon, Ground
2 Energ Eggs + 2 Tablespoons Cornstarch OR 3 Tablespoons Cornstarch + 1/4 tsp. Xanthan Gum

Optional

1/2 cup Raisins, Soaked in warm water for 10 minutes
1/4 cup Walnuts, Chopped

For Decorations
3 1/2 cup Vegan butter-cream Frosting, (here's a great recipe)
1 Carrot, Julienned (learn to julienne carrots here!)
2/3 cups Chopped Walnuts or Pecans, or other nut

Directions...

1. Curd coconut milk by mixing milk with lemon juice in a glass container. Set it aside. Note: Coconut milk does not have that much protein in it, so it will not curd that much if any especially compared to soy milk.
2. Add all components (dry ingredients) from 2 and Blend on low to high to "powderize" (even though it's not a word,  it gets the point across). The texture should be as fine as cake mix! :)
3. Mix together the components (wet ingredients) of 3 in a large mixing bowl.
4. Pour the curded coconut milk into the wet mix in the bowl and stir.
5. Gently begin to stir in the flour from the blender into the wet mix in the bowl. Do not mix too long just until it starts to form a batter, some dry lumps are fine.
6. Mix in the grated carrot and raisin and walnuts if desired.
7. Distribute the batter evenly into two 8" or 9" cake pans
8. Bake in a 350 degree oven for 30-35 minutes.
9. Remove from oven and allow to cool for 7 minutes then turn the pans over onto cooling racks and allow them to cool for 2-3 hours.

Ingredients

Adding curded milk

Adding beaten EnerG Egg Replacer

Mixing in the grated carrots

evenly distribute the batter into the cake pans

Baking the cakes

Press chopped nuts into the fresh icing by using a quick and clean cupped hand motion.

Press in individual nut pieces in the large gaps

Push in and flatten the surface with a smooth spatula.

The finished cake

Extra: Veggie Birthday Numbers!

Create Veggie numbers by slicing carrots into thin squares 

Cut out the numbers of your choice.

Bean Enchiladas

I love ethnic cuisine! It is inherently full of flavor and life! The variety in ethnic food is diverse in-and-of itself, so you can eat Mexican, Chinese, or Indian every day but not have to eat the same dish! This is a large recipe; it makes two 9"x13" pans! In my family, we like to prepare large casseroles  2-3 times per week so that we don't have to cook dinner everyday. This is a great  time saving recipe. It is also very cost effective as only 10 tortillas, 1 pound of beans, and 1 pound of rice make 10 large Enchiladas for 2 pans!

Ingredients...

1 recipe Refried Beans 
1 recipe of True Spanish Rice
1 recipe of Cheesy Sauce (prepare without red pepper)
Enchilada sauce or salsa

Optional Veggies:
Jamican Jerk Tofu
Scrambled Tofu
Olives
Spinach
Peppers

1. In a large bowl, combine the beans and 2 cups of Cheesy sauce; set aside. Pour 1 cup of Enchilada Sauce or Salsa on the bottom of each baking dish.
2. Place about 1/2 cup bean mixture, 1/2 cup rice, and a hearty spoonful of Cheesy Sauce  down the center of each tortilla.  Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Pour remaining sauce over top; pour remaining Cheesy sauce down the center and swirl with a fork to create a marbled melted appearance. Cover and bake at 350° for 20-25 minutes or until heated through. Yield: 6 servings.

Southern Oil Biscuits

"So okay, come again"? "You said you don't like biscuits"? "Oh, your'e not crazy about biscuits"?, That's about to change right now. I mean, who doesn't love a warm, biscuit with that deliberate crunch of crust, and puff of soft dough? Especially if it is enveloping warm scrambled tofu, smooth cheesy sauce, and a perfect tomato slice to make the irresistible vegan mc- muffin? Okay, what I just said (actually, I didn't just say that. Okay, you got it, I wrote it. :)) sounds rather ignorant, and very biased; but that fact is totally besides the point! Isn't it? Enjoy!

2 1/2 cups All Purpose Flour

1/2 cup Whole Wheat Flour

4 1/2 teaspoons Aluminum-Free baking Powder

1 teaspoon Salt

1 1/4 cup Soy Milk

1 teaspoon Lemon Juice

1/3 cup Olive Oil

Preheat oven to 425F.

Stir together soy milk and lemon juice and set aside.

In a medium mixing bowl, stir together flour, baking powder, and salt.

Make a well in the flour and pour in the milk-lemon mix, and then the oil. Stir it all up to form a soft dough.

Turn the dough out onto a heavily floured surface and lightly knead to form a smooth, semi-firm dough. Knead 10 times is a (legendary) good rule of thumb.
Roll (I pat instead) out the dough approximately 1/2"-3/4" thick.

You may cut out the biscuits with a biscuit cutter, upside down glass, or knife, The principle behind this is to literally cut the dough to form a sharp edge that the dough recoils from before baking. After it goes into the oven, this edge allows the dough to rise, and expand far more than balls of dough were broken off and the biscuits were hand patted together.
Place the biscuits on an ungreased baking pan. If you like your biscuits crunchy all the way around, then leave plenty of space between them, otherwise, snuggle them up, so you can peel the crusty pillows away from each other.

Brushing the tops with some oil an option.

Bake the biscuits for 15-20 minutes. If after this time, for some common reason, your biscuit top are not as brown as you would like them to be, turn your broil on LO, and brown them to your hearts desire.

And as always, Enjoy!