It is still summer here in Southern California but I was craving soup.
My son had some leeks and I had some potatoes. I am quite certain you have an idea as to what prompted me to create this recipe.
It really comes together fast and only uses a few ingredients.
My dear friend gifted me with some amazing zucchini this past weekend. I started thinking of some culinary opportunities. The original options of stir-fry, zucchini bread and ratatouille came to mind but I wanted something extraordinary.
A casserole, perhaps, but something with a Mexican flavor. This came together in a matter of minutes and I hope you enjoy it as much as we did.
You can add your own flair by topping it with fresh avocado slices, cilantro or simply a dash of lime juice.
My mom used to make a Chocolate Amaretto Cake when I was young but I have not been able to veganize it…until now.
I searched the web for some vegan chocolate cake recipes and combined the best ingredients from my mom’s recipe, my ideas, and a few variations I found online.
Even though I am not a huge fan of chocolate, this cake is ridiculously moist and delish!
Pairing it with the chunky peanut butter frosting makes it even more delightful.