Justin McIntosh

Tue, May 26, 2009 @ 1:39PM

Editor

304-485-1891

jmcintosh@graffitiwv.com

Sunday brunch is quickly becoming my favorite meal of the week. Whether it’s eating the big vegan breakfast — faux sausage, tofu scramble, black bread and vegetable hash — or the vegan French toast at Whole World in Columbus, or cooking my own brunch, like I did this past weekend, I can’t get enough of this big breakfast, early lunch.

The meal prepared this Sunday consisted of collared greens, steamed, with onions, garlic and faux Italian sausage, with cornbread biscuits and Navy Bean gravy, which happened to be one of the better tasting gravies I’ve eaten — pre-vegan or present.

My dad, ever the carnivore, even declared afterwards that I could almost make him a “vea-gin” (he pronounces vegan like it rhymes with pagan) with food as delicious as that. The resulting Facebook comments differed however, with one co-worker declaring the meal looked Read the rest of this entry »

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What’s really in a vegan dessert? How to make it taste great without milk, eggs or butter

BY Tracy Miller
DAILY NEWS STAFF WRITER

When it comes to vegan-friendly dining, New Yorkers have it relatively easy, with a host of specialty stores and restaurants offering options for those who don’t eat animal products. As veganism becomes less of a mystery – and talented vegan cooks multiply – even staunch carnivores are starting to see the appeal of embracing a plant-based diet, if only for a meal or two.

But despite all the tasty vegan breakfasts, lunches and dinners out there, there’s another course that’s a little more perplexing: dessert. How is it possible to make crumbly cookies and light, fluffy cakes without Read the rest of this entry »

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Vegan Cake Recipes
Here are some delicious vegan cake recipes, which can be made without using animal products. If you are allergic to certain animal products, then vegan food can be the best alternative for you.

A vegan diet is healthy and nutritional that contains less fats and high amounts of fibers. It includes plant-based foods such as legumes, seeds, fruits, whole grains, nuts and vegetables. The vegan diet offers excellent alternatives for eggs and milk. The milk can be replaced by rice milk or soy milk. You can make some wonderful vegan desserts including vegan cakes. The vegan cake recipes are ideal for the kids who are allergic to milk or eggs. Here are some mouth-watering vegan cake recipes that you can try at your home.

Recipe#1: Vegan Raspberry Mocha Cake

Ingredients

3 cups flour

cup raspberry preserves

cup string brewed coffee or espresso

cup oil

cup cocoa

2 tsp baking soda

1 cup sugar

2 tbsp vinegar, dissolved in cup water

1 tsp vanilla

Preparation

In a large mixing bowl, mix together flour, cocoa, sugar and baking soda. Add together the vanilla, oil and the vinegar dissolved in water, raspberry preserves and coffee. When the batter is well mixed, it will become creamy and smooth. Pour it into the greased and battered cake pan and bake it at 350 degrees for about 25 minutes.

Recipe#2: Vegan Chocolate Cake

Ingredients

1 cup organic, unbleached flour, sifted

1 cup vanilla soy milk

1 tsp baking powder

3 tbsp organic cocoa powder, sifted

tsp baking soda

5 tsp canola oil

cup evaporated cane juice (organic sugar)

1 tsp raspberry vinegar, optional

tsp salt

1 tsp vanilla extract or tsp almond extract

Preparation

Preheat the oven to 350F. Place cocoa, flour, sugar, baking soda, baking powder and salt in a medium-size mixing bowl. Whisk to mix together. Pour oil, vanilla, soy milk and vinegar into the flour mixture. Mix well the wet and dry ingredients together, until the mixture becomes smooth. Then pour it into the baking pan. Spray the pan with a nonstick cooking spray before pouring the batter. Bake at 350F for about 25-30 minutes.

Recipe#3: Vegan Carrot Cake

Ingredients

3 cup shredded carrots

2 cups flour

cup orange juice

1 cup sugar

tsp salt

tsp baking soda

2 tsp baking powder

2 tsp cinnamon

cup Granola oil

1 cup chopped walnuts

1 cup raisins

For toppings

cup vegan margarine

cup tofutti cream cheese or soy cream cheese

2 cup powdered sugar

1 tsp vanilla

Preparation

Preheat the oven to 350 degrees. Mix well all the dry ingredients, using a spoon or ladle. Then add oil and carrots to the dry ingredients. Add orange juice and mix it well. Then add raisins and nuts. Grease the cake pan with oil or cooking spray. Pour the batter into the pan. Bake it for about 45 minutes in preheated oven. Let it cool completely. Beat margarine and cream cheese together. Mix together powdered sugar and vanilla and add in margarine and cheese mixture. Fill it into a plastic zip lock bag. When the cake completely cools, cut the zip lock bag at the bottom corner and drizzle the creamy frosting over the top of the cake.

Recipe#4: Vegan Hot Fudge Sundae Cake

Ingredients

1 cup flour

cup soy milk

cup white sugar

2 tsp oil

cup cocoa and 2 tsp cocoa

2 tsp baking powder

1 tsp vanilla

1 cup brown sugar

1 cup chopped nuts

1 cup hot water

Hip whip or soy ice cream

Preparation

Mix together flour, 2 tsp cocoa, white sugar, salt and baking powder in a microwave safe casserole dish. Then add oil, soy milk and vanilla and stir, until it becomes smooth. Then add nuts. Sprinkle some brown sugar and cup cocoa over its top. Pout the hot water over the mixture. Microwave and leave it uncovered on a high temperature for about 9-10 minutes. Serve it with vegan ice cream or hip whip.

By Reshma Jirage
Published: 7/31/2008

6 Free Vegan Recipes For You … Click Here Now!

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