Chocolate Cake with Chocolate Filling and Ganache - Vegan

Surely this is the most divine layered cake I have made yet. I made it for Christmas, but it has been sitting in my draft folder since. I don't eat eggs, so I adapt baked goods to suit my preferences. Moist, sweet, but not overly so, and it is vegan, though you would not know if I didn't tell you. The cake is not too difficult to make either, and the result, well try it and taste.

Chocolate Cake with Chocolate Filling and Ganache - Vegan

Recipe by Lisa Turner Adapted from Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen Published on August 25, 2017 Moist, rich and delicious not-too-sweet eggless and dairy-free layered chocolate cake with chocolate filling and ganache — a treat for special occasions and guests Print this recipe Cake: 3 cups unbleached all purpose flour 3/4 cup cocoa powder 2 1/4 teaspoons baking soda 3/4 teaspoon sea salt 2 cups almond milk 2 tablespoons apple cider vinegar 1 3/4 cups coconut sugar 2/3 cup melted coconut oil 2 teaspoons vanilla Filling: 1 cup unsweetened unspiced pumpkin purée 1/4 cup cocoa powder 1/4 cup maple syrup 3 tablespoons almond butter Ganache: 7 oz (200 g) fine dark chocolate, finely chopped 2/3 cup coconut milk 2 tablespoons maple syrup Instructions: Preheat an oven to 350°. Line two 8-inch round cake pans with parchment paper and lightly grease with coconut oil. In a large bowl, combine the flour, cocoa powder, baking soda and salt and whisk until well blended. In a medium bowl, whisk together the almond milk and vinegar until frothy. Whisk in the sugar, oil and vanilla. Now add about a third of this mixture to the flour mixture and stir with a spatula or an electric hand mixture on the lowest setting. Repeat, adding the wet ingredients in two more additions until just incorporated. Pour the batter into the prepared pans. Bake for 20 to 25 minutes or until a cake tester comes out clean when inserted into the middle of the cake. Remove the cakes from the oven but let sit in the pans until completely cool. For the filling, combine the pumpkin purée, cocoa powder, maple syrup and almond butter in a food processor and process until smooth. For the ganache, put the chocolate in a medium glass bowl. In a small saucepan, combine the coconut milk and maple syrup and cook, stirring occasionally, over medium-low heat. When it just begins to simmer, pour over the chocolate and stir until melted. Leave to cool at room temperature. Now for the assembly. Remove the cakes from the pan. Gently shave off the rounded top of the base cake with a sharp knife. Then spread the filling over top and place the other baked cake on top. Now for the ganache. Pour it over the cake and let it drizzle down the sides. If you want it pretty, as it should be, place on a wire rack over a plate as you drizzle over the ganache. Chill for at least an hour and serve. Cover up leftovers for up to 4 days and everyone will be happy. Makes 10 servings

Other cakes to enjoy from my kitchen:
Olive Oil Almond Cake {Vegan}
Chocolate Chili Cake
Moist Chocolate Date Cake
Rich Chocolate Bundt Cake with Bittersweet Chocolate Glaze

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Best-Ever Cream of Tomato Soup

I don't ordinarily take to using the "best-ever" label lightly unless something is really exceptional, but I've made this cream of tomato soup now on a few occasions for family and friends and no one can get enough of it. My husband in particular grew up eating canned cream of tomato soup with toast for one of his favorite snacks or lunches, so he ought to know … if this isn't the "best-ever" cream of tomato soup, it sure must be close!

The depth of tomato flavor in this soup is incredible, and enhanced by a generous helping of sweet peppery fresh basil, a few dashes of dried herbs, a light seasoning of cumin and paprika or chili powder spices, and just one fresh jalapeño for the gentlest bit of kick. But what I really like about this cream of tomato soup is that the cream comes from coconut milk and a paste made from cashews and nutritional yeast, making the soup not only vegan but also a fair source of protein — not something that you could expect from a can of tomato soup!

Best-Ever Cream of Tomato Soup

Recipe by Lisa Turner Adapted from Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen Published on August 18, 2017 Creamy and delicious tomato soup seasoned with fresh basil, dried herbs and gentle spices — a warm and comforting soup at any time of year Print this recipe Ingredients: 1 cup raw cashews, soaked in warm water for 3 hours or overnight 2/3 cup coconut milk 1/2 cup water 1/4 cup nutritional yeast 2 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, minced or crushed 1 jalapeño, seeded and finely chopped 28 oz (800 mL) can quality diced tomatoes without salt (or 2 1/2 lbs (1150 g) tomatoes, diced) 1/2 cup tomato paste 1 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon Kashmiri chili powder or paprika 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/4 teaspoon dried red pepper flakes 1 teaspoon sea salt, or to taste 1/4 cup fresh basil, chopped Instructions: Drain and rinse the cashews and transfer to a food processor. Pour in the coconut milk, water and nutritional yeast. Process into a smooth paste, adding more water as necessary for a fairly thick paste. Set aside. Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the onion and sauté for 5 to 7 minutes until translucent. Add the garlic and sauté for another few minutes. Now add the jalapeño and saute for another minute. Now add the tomatoes, tomato paste, turmeric, cumin, chili powder or paprika, oregano, thyme, red pepper flakes and the cashew paste. Simmer over low heat, stirring occasionally, for 10 to 15 minutes. Add water if you prefer a thinner cream of tomato soup. Stir in the basil and salt, taste, and enjoy served hot. Note: Purée the soup for a smoother soup if preferred, or leave it "chunky" as I like. Makes 4 to 6 servings

Other tomato soups to try:
Urad Dal Tomato Soup
Tomato Soup with Polenta Croutons and Chive Oil
Puy Lentil and Tomato Soup
Spicy Yellow Lentil Tomato Soup

I'm sharing this with Jac's Meat Free Mondays event.

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Mung Beans with Fresh Mustard Greens

This simple and spicy mung bean dish is my second foray into cooking with mustard greens. I've quite fallen in love with the fresh peppery flavor of these greens since I recently discovered them in a local Asian supermarket. Rather as though fresh chard leaves were infused with a little hot mustard, they're a delicious snacking green on their own but add texture and a zesty warmth to cooked bean dishes as well. And they combine wonderfully with the medley of hot and aromatic Indian seasonings and spices in these creamy mung beans.

Mustard greens are quite popular in Asia, so you should be able to find them in Asian grocers — they're worth the look. If they're not available, substitute kale, spinach, chard or collard greens and add a pinch of dried mustard powder.

Mung Beans with Fresh Mustard Greens

Recipe by Lisa Turner Cuisine: Indian Published on August 6, 2017 Simple creamy spiced mung bean curry cooked with peppery fresh mustard greens Print this recipe Ingredients: 1 cup dried whole mung beans (3 cups cooked) 1/2 teaspoon turmeric 1 1/2 cups fresh mustard greens, trimmed and coarsely chopped 2 teaspoons sea salt 1 1/2 tablespoons olive oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon kalonji (nigella or black onion) seeds (optional) 1/2 teaspoon fennel seeds 2 dried whole red chilies, broken into pieces 2 to 3 fresh green chilies, seeded and finely chopped 1/2 teaspoon cayenne pinch of asafetida Instructions: Rinse the mung beans and soak for 6 hours or overnight covered in several inches of water. Drain and rinse, then transfer to a large saucepan and cover with 4 cups of fresh water. Add the turmeric and bring to a boil. Reduce heat to medium-low and partially cover with a lid. Simmer for 30 minutes. After 30 minutes, gradually add small handfuls of the mustard greens, stirring between each addition, until the greens are wilted. Stir in the salt and continue to cook for another 20 minutes or until most of the liquid is absorbed and the beans are tender. In a small saucepan or skillet, heat the olive oil over medium heat. When hot, add the mustard seeds, cumin seeds, kalonji seeds (if using), fennel seeds and dried red chilies, and stir for 30 to 60 seconds or until the mustard seeds begin to splutter and pop. Toss in the fresh chilies, cayenne and asafetida. Stir for another minute or two, then transfer to the cooked beans. Cover the pan for 5 minutes to let the flavors mingle. Give the beans one last stir and serve hot. Makes 4 to 6 servings

More mung bean dishes from my kitchen:
Mustard Mung Beans
Indian Style Spicy Mung Beans
Mung Bean Paneer

I'm sharing this with Eat Your Greens, cohosted by Shaheen of Allotment 2 Kitchen and The Veghog.

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