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.
I try to make as many varieties of food as possible and recently had the request for a hearty salad. Sitting in my pantry was some polenta that was about to expire so there was my first ingredient. I have not done that much with seitan so I decided to try to incorporate it, along with pan-fried tofu.
The various flavors of the lemon, tamari, teriyaki, and maple syrup all complement each other and each bite is an in-mouth party for your taste buds.
Up until now, I have not attempted to make my own seitan, so for now, I would recommend Sweet Earth Seitan.