Chocolate Chai Cupcakes

"Life is uncertain. Eat dessert first."

- Ernestine Ulmer

Ingredients:

2/3 cups soymilk (You may use other types of milk instead.)

3 Tablespoons Ener-G (brand) Egg Replacer

2 cups of your favorite gluten free flour mix

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

½ teaspoon xanthan gum

½ teaspoon salt

3/4 cup canola oil

¾ cup sugar

2/3 cup brown sugar

½ cup orange marmalade

1/3 cup orange juice

3 cups grated carrots

Directions:

1. Preheat oven to 350 degrees Fahrenheit.  Prepare two 8-inch round cake pans with shortening and a dusting of flour mix.  I use organic palm oil shortening to grease the pans and then shake in sifted flour blend, dumping excess flour once the pans are covered lightly. 

2. If you are using the Ener-G egg replacer and soy milk blend suggested above, prepare that now so it will have time to “bloom” into a sticky egg-like substance.  For this, I heat 2/3 cup soymilk in the microwave for about 22 seconds, then stir in the egg replacer.  Use a fork to whisk it so that no clumps are remaining.  Set aside to bloom!

3. Sift together the dry ingredients, including the cinnamon and xanthan gum.

4. In the bowl of an electric mixer fitted with a paddle attachment, combine canola oil, white and brown sugars, marmalade, orange juice, and Egg Replacer and soy milk blend (or eggs, or flax meal if you so chose).  Mix for about 30 seconds.

5. Now, at a low mixer speed, add dry ingredients gradually in thirds.  Mix only until blended and smooth; then briefly blend in carrots.

6. Pour batter into prepared cake pans and bake for about 35 to 40 minutes.  A toothpick or metal skewer inserted in the middle of the cakes should come out clean to indicate doneness.

7. When baking is complete, cool cakes for at least 10 minutes in pans on a cooling rack then remove from pans to finish cooling.

8. Now, use your favorite icing to finish.  I make a vegan version of “cream cheese” icing.  (Recipe here.)  It’s delicious and looks great!  If you want to garnish the cake further, consider grating lemon and/or orange peel on the icing.

Enchilada Casserole

19 oz. can enchilada sauce

4 oz. can green chiles

12 oz. can corn

12 oz. can black beans

1/2 c. sour cream

1 egg

1/2 tsp. ground cumin

1/4 tsp. garlic powder

2 c. shredded Mexican cheese

corn tortillas

 1. Preheat oven to 350 degrees.

2. In a large bowl, mix together the garlic powder, cumin, sour cream and egg.  Add the corn, black beans, green chiles, and 1 cup of cheese.

3. Pour about 3/4 cup of the enchilada sauce on the bottom of a 9×13 baking dish. Cover with 4-5 corn tortillas.

4. Spread half of the sour cream mixture on top of the tortillas and top with another ½ cup of sauce followed by 5 more tortillas.

5. Spread the remaining mixture on top of the tortillas, top with the remaining 5 tortillas, sauce and cheese.

6. Bake for 30 minutes uncovered.  Serve.

{Print via lucileskitchen}

Mexican Polenta Casserole

Recipe from the blog Kath Eats Real Food

Frozen peppers (3 cups)

Frozen corn (1 cup)

Diced tomatoes (1 can, drained)

Cooked navy beans (1 cup – you could use any kind of beans you like, canned or cooked from scratch)

Taco seasoning (a year-old packet – about a tbsp!)

Cumin, red pepper flakes, dried oregano and garlic powder – all to taste (about 1/2 tsp each?)

Polenta (2 servings, prepared)

4 oz shredded Mexican cheese

1. Heat peppers, corn, tomatoes and beans with seasonings until hot.

2. While veggies are cooking, boil water for polenta, add 1/2 a cup polenta and let thicken and cook for 5 minutes.

3. Pour veggie + bean mixture into a casserole dish. Top with polenta. If you have a shallow, wide casserole dish like I did, you will have to spread it out very thin. Top with cheese.

4. Bake at 350* for 15-20 minutes. Bottom layers will be loose, so take care when serving!

Chunky Chicken Noodle Soup

"Do you have a kinder, more adaptable friend in the food world than soup? Who soothes you when you are ill?  Soup does its loyal best, no matter what undignified conditions are imposed upon it."  - Judith Martin

1 pkg. boneless, skinless chicken strips

4 cups water

3/4 tsp. poultry seasoning

1/4 tsp. thyme

1/4 cup diced onion

1/2 cup chopped celery

1/2 cup chopped carrots

1/4 tsp. pepper

2 cups chicken broth

3 cups pre-cooked rice pasta (fettucini or spirals)

1. Combine first four ingredients in Dutch oven; bring to a boil and cook about 20 minutes.

2. Remove chicken and add remaining ingredients, except pasta. Cover and simmer for 20 minutes. Coarsely chop chicken.

3. In separate pot, cook rice pasta according to directions. Drain.

4. Add chicken and cooked noodles to soup. Simmer additional 5 minutes. Serve.