Chocolate Pudding Cake

I made this as a stepping stone to a dairy free soufflé. This has qualities of a torte, but remains uber gooey and light.

Ingredients:
1 1/4 cup of vegan chocolate chips (found at whole foods)
6 Cage free egg whites
6 Tablespoons of vegan butter
1/4 Cup of palm sugar (if not available white sugar is acceptable)

Directions:
                                                 Pre-heat oven to 275
1. Melt the chocolate with the butter in the microwave for 45 seconds. Stir.
2. Whip the egg whites until glossy and slightly firm.
3. Add palm sugar to the egg whites.
4. Gently add the chocolate mixture into the egg whites.
5. Pour into a buttered pan.
6. Bake for one hour.
7. After baking sprinkle with powdered sugar if desired.

Fried Zucchini

Calamari Zukes

     They are not really fried. They are baked. I am sure that everyone will love this! My younger brother actually asks me to make this. They taste like garlic bread to me. I usually make this when my aunt has an overflow of zucchini in the garden. I love that. When you can take fresh vegetables, home grown, nothing artificial about them, and use them that day. 

     Also, zucchini is so versatile. I usually take the left over unbreaded zucchini and dip it in creamy balsamic dressing. 

     I used a mandolin to slice the zucchini so that they would bake evenly. If you do not have one or a food processor, then cut them by hand! 

Ingredients: 

About 2 normal sized zucchinis

1 Cup almond Meal (bread crumbs or crushed cracker can be used: gluten free or not)

1 cup of Shredded Cheese (I used goats milk hard cheese. Feel free to accommodate your

    taste)

2 Tbs of Garlic Herbs 

1 Tbs Sea Salt

1. Slice the zucchini.

2. Place almond meal and cheese in separate bowls.

3. Add the herbs and salt into the almond meal. Stir till combined.

4. Spray the zucchini with canola oil

5. Dip the sprayed piece of zucchini into the cheese, then into the breadcrumbs.

 ----If you are having trouble getting the cheese and crumbs to stick, dip the zucchini into olive oil then dip into the cheese and crumbs.------

6. Place zucchini onto a sprayed pan and place into the oven for ten minutes.

7. Flip the zucchini and bake for another seven minutes

8. Broil the zucchini for 2 minute to crisp it up.

Mango and Coconut Cake with Honey Butter Frosting

Pre-winter Sunny Delight

  You know those days in October, I know you do, the days when the weather tricks you. When it's in the 70's, the sun is shining, and you actually are hot. I hate those days. It gets me way to excited for spring! We have not even hit winter yet. 

   So here is a recipe that will bring you back to those days by the pool for a few bites. Because sometime you need that before it hits freezing weather. 

   I did not use fresh mango. Quite frankly I saw it in the freezer and knew that it was time to make this. 

Cake Ingredients:
1 Cup Frozen Mango- Diced
1 Cup Almond Meal
1 Cup Any Flour Mixture of choice (This is a cake, so for best results use a baking flour mix)
3/4 Cup Coconut Flakes
3/4 Cup Brown Sugar
1/3 Cup Vegan Butter-Cold
2 Egg whites
1 tsp Xanthan gum
1 tsp Baking Soda
1 tsp salt
1/4 Cup Chia Seeds - optional (I like to add some nutritional benefits to eveything. These give the cake a crunchy texture.)

---Turn oven onto 375 degrees---

1. Mix flour, gum, baking powder, and coconut flakes together. (Add chia seeds here).
2.In a separate bowl beat sugar and butter together.
3. Combine four mixture and butter together.
4. Stir in egg whites. 
5. Mixture will look like picture. The batter will not be watery or creamy. This is PERFECT!
6. Add diced mango. 
7. Bake in a sprayed dish for roughly 25 minutes. 

Frosting Ingredients:
1 cup of Coconut
1 scoop of vanilla protein powder (Powdered sugar works, but again this has nutritional value)
1 Tbs Vanilla 
1/2 Cup Honey
1/2 Butter
Cinnamon

1. Blend all ingredients together. 
2. Frost cake when cooled. 
3. This frosting is chunky. I like the different texture along side the moist cake. SImply drizzle         honey onto cake if you do not like frosting. 
4. Sprinkle with cinnamon for presentation.

This cake is very moist!!! It actually tastes better when you refrigerate it for a few hours. Trust me. It was gone the first day I made it.

Enjoy!