Chocolate Cake - Vegan/ Dairy Free/ Gluten Free

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 16

Ingredients:

Chocolate Cake

• 1 cup unsweetened almond milk
• 1 Tablespoon apple cider vinegar
• 2 cups Gluten Free flour (I used cup4cup brand)
• 1 3/4 cups granulated sugar
• 3/4 cups cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup canola oil or melted coconut oil
• 2/3 cup unsweetened applesauce
• 1 tablespoon pure vanilla extract
• 1 cup boiling water

Chocolate Buttercream Frosting

• 1 cup cocoa powder
• 1 1/2 cups earth balance vegan butter softened (or any dairy free butter)
• 4-5 cups powder sugar
• 2 teaspoons pure vanilla extract
• 1/4-1/2 cup unsweetened almond milk

Instructions:

Chocolate Cake:

1. Preheat oven to 350 degrees F and grease two 9-inch cake pans. I also line them with parchment rounds and sprinkle with cocoa powder for easy removal of the ackes later.
2. Measure 1 cup unsweetened almond milk an add the Tablespoon of vinegar to it. Stir slightly and set aside to curdle.
3. In a large bowl, add the flour sub, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to comine.
4. Now add the oil, applesauce, vanilla and almond milk/vinear mixture. Mix on medium speed with a hand mixer (or stand mixer with the paddle attachment) until well compbined.
5. Lower the speed and carefully pou in the boiling water, continuing to mix into the cake batter until combined. The batter will seem very thick at this point.
6. Divide evenly between your round cake pans. I used a large spoon to divide and press to edges. Bake 30-35 minutes, or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting.

For the Chocolate Buttercream Frosting:

1. Add the cocoa powder to a large bowl.
2. Add the softened vegan butter and mix with a hand mixer until creamed and well combined
3. Add half of the powdered sugar and half of the almond milk, and mix until combined. Add the rest of the powder sugar and vanilla extract. Mix starting on low, and turn to high. Mix until fluffy and combined.
4. If the frosting seems too dry, add more milk, a tablespoon or two at a time. If the frosting seems too wet and doesn't hold it's shape, add more powder sugar until it thickens up.
5. Frost he cake using an icing spatula or butter knife. I placed wax paper slightly under edges around the cake, so the cake stand would be clean for presentation.

*Notes:

• For cupcakes, fill liners half full and bake for 20-25 minutes. The whole recipe ill yeild approximately 24 cupcakes
• Double recipe to make a 4 layer cake, or cut in half to make a 1 layer round cake.
• Frosting recipe yields enough frosting for 2 cakes.

Recipe adapted from Nora Cooks

Coffee Cake Banana Bread

Coffee Cake Banana Bread

Prep: 25 minutes
Cook: 40 minutes

Total Time: 1 hour 5 minutes

Makes: 2 Loaves

Ingredients:

Bread

• 3-4 medium or large bananas
• 2 Tbsp brown sugar
• 1 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 cup butter softened
• 1 cup sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 2 Tbsp sour cream or Greek yogurt

Crumb Topping

• 1 tsp cinnamon
• 1 cup flour
• 1 cup brown sugar
• 6 Tbsp butter, cold

Directions:

1. Preheat the oven to 350. Grease two 8x4 pans. (I did 1 8x4 pan and 1 regular size muffin tin pan)
2. In a small bowl, mash bananas, brown sugar, vanilla extract, and ground cinnamon. 
3. In a large bowl, cream butter and sugar together until light and fluffy.
4. Add in eggs and beat until mixed.
5. To the wet ingredients, sift in flour, baking soda, and salt.
6. Stir until just combined. Add in sour cream and stir.
7. Pour in mashed bananas, and mix until combined.

Crumb Topping:

1. Combine cinnamon, flour, and brown sugar. Cut in butter with a pastry cutter, and mix until the topping looks like coarse crumbs. Sprinkle coating evenly over the batter in both pans.
2. Bake for about 35-40 minutes or until cake tester comes out clean with just a few moist crumbs stuck to it.
3. Allow to cool for 10 minutes. Move to a wire cooling rack.
4. Slice and enjoy!

~Mikaila

Korean Beef Bibimbap

Ingredients:

• 2 Zucchinis
• 8 oz Button Mushrooms
• 4 Scallions
• 4 Carrots
• 2 Thumbs Ginger Root
• 4 Garlic Cloves
• 1 1/2 Cups Jasmine Rice
• 10 tsp White Wine Vinegar
• 2 TBSP Sesame Oil
• 4 tsp Sriracha
• 6 TBSP Soy Sauce
• 1 Pound Ground Beef

Directions:

1. Prep. Wash and dry all produce. Halve zucchini lengthwise; slice into half moons. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens. Peel carrots; use a peeler, shave lengthwise into ribbons. Peel and mince ginger. Mince garlic.
2. Cook Rice. Bring rice and 1 1/4 cups salted water to boil in a small pot. Once boiling, cover and reduce heat to a gentle simmer. Cook until tender, 15-20 minutes.
3. Pickle Scallions and Make Sauce. Toss scallions whites with vinegar and pinch of salt in a small bowl. Set aside to marinate. In another small bowl, stir together sesame oil, 1 1/2 TBSP sugar, up half the Siracha, and 1 1/2 TBSP soy sauce (we'll use more of the Siriacha and soy sauce later).
4. Cook Veggies. Heat a drizzle of oil in a large pan over medium-high heat (use nonstick pan if you have it). Add carrots;  season with salt and pepper. Cook, tossing, until tender but still crisp, 3-4 minutes. Remove from pan and set aside. Add another drizzle of oil to pan and repeat with zucchini; remove from pan once cooked. Add mushrooms and another drizzle of oil to pan and cook until tender, 3-5 minutes. Season with salt and pepper. Remove from pan and set aside.
5. Cook Beef. Heat another drizzle of oil in same pan over medium-high heat. Add garlic and ginger and cook until fragrant, about 30 seconds. Add beef, breaking up meat into pieces. Cook, tossing occasionally, until no longer pink, about 4 minutes. Increase heat to high and cook until browned and crisp, about 3 minutes. Pour in 1 1/2 TBSP soy sauce and cook, tossing, until mostly evaporated, 1-2 minutes. Season with salt and pepper.
6. Finish and Plate. Divide rice between bowls. Arrange beef, zucchini, carrots, mushrooms, and scallions whites on top. Drizzle with sauce and remaining Sriracha (to taste). Sprinkle with scallions greens and serve. After severed, give everything a good toss in bowl to combine.

~Recipe by Hello Fresh

Pumpkin Spice Cookies with Cinnamon Cream Cheese Frosting

Ingredients:

Pumpkin Spice Cookies:

• 1/2 Cup Butter (1 stick)
• 1 Cup Sugar
• 2 Eggs
• 1 Cup Canned Pumpkin
• 2 Cups Flour (I used Old Mill Gluten Free)
• 4 tsp Baking Powder
• 1 tsp Salt
• 2 1/2 tsp Cinnamon
• 1/2 tsp Nutmeg
• 1/4 tsp Ginger
• 1 Cup Chopped Walnuts or Pecans (optional)

Cinnamon Cream Cheese Frosting

• 1/2 Cup Butter
• 8 oz block of Cream Cheese
• 3 tsp Vanilla
• 4 Cups Powdered Sugar
• 1 tsp Cinnamon

Directions:

Pumpkin Spice Cookies:

Preheat Oven to 350°F

1. In a mixer cream the butter and sugar until light and fluffy.
2. Add eggs and pumpkin and mix well.
3. Sift flour, baking powder, salt and spices together and fold into cookie batter.
4. Mix until well blended.
5. Drop a spoonful of the cookies batter onto a cookie sheet.
6. Bake in a 350°F oven for approximately 15 minutes.
7. Allow to cool.
8. Frost with Cinnamon Cream Cheese Frosting

Cinnamon Cream Cheese Frosting:

1. Beat cream cheese, butter and vanilla in a mixer until blended.
2. Add powder sugar a cup at a time and continue to mix until sugar is incorporated.
3. Finally, add cinnamon
4. Place frosting in large Ziplock bag, cut small portions of corner off of bag, and frost cookies.

Recipe Adapted from Two Sisters Crafting

Summer Bean Salad

Ingredients:

• 1 can black beans (drained & rinsed)
• 1 can corn (drained & rinsed)
• 1 can black eyed peas (drained & rinsed)
• 1 tomato, chopped
• 1/4 red onion, diced
• 1 avocado, chopped
• 1 Tablespoon fresh cilantro 
• Juice of 1 lime
• Salt &pepper, to taste

Directions:

1. combine all ingredients
2. Stir to combine well
3. Serve 

It will stay fresh in the refrigerator for a few hours. If making ahead more then a few hours, add avocado and lime just before serving.

~Recipe adapted from my amazing sister-in-law