Vegan Black Magic Cake

Ingredients:

1 cup raw sugar
1-3/4 cups whole wheat flour
3/4 cup Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 flax eggs
1 cup milk substitute
1 cup strong black coffee
1/2 cup coconut oil
1 teaspoon vanilla extract

Directions:
Heat oven to 350°F. Grease a 13x9x2-inch baking pan.

Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add flax eggs, milk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pan.

Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Let cool.

Butternut Squash

My Mother had given us half of a butternut squash she had. This was our first time having it. I cubed and roasted it at 400 for 30 minutes and served it with some sauteed mushrooms over a mix of brown and wild rice. Home-made whole wheat bread and a salad on the side. It was really good.

Zoodles Pad Thai

Notes: I just made this up as I went. Serves 2. The vegetables vary depending on what I have.

Ingredients:
3 zucchini sprialized
2 celery stalk
3 carrots chopped
2 handfuls diced mushrooms
4 green onions chopped
2 Tbsp tamari or soy
2 Tbsp lemon juice
2 Tbsp maple syrup
2 Tbsp peanut butter
1 Tbsp Sriracha or other chili sauce
Few sprigs of cilantro chopped

Directions:
Mix peanut butter, tamari, syrup, Sriracha and lemon juice in a small bowl to make sauce.
Saute the mushrooms, celery and carrots.
Add in the zucchini, onions and sauce.
Toss and heat through.
Serve topped with cilantro or mix the cilantro in.

Chickpea Omelet

The first one I placed the filling (green onion, sauteed red bell pepper and mushrooms) atop the omelet and folded over. The second one I mixed the filling in the batter. They were pretty good especially when topped with salsa. Recipe here.