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Chocolate Pumpkin Loaf

1/4 cup applesauce

2 tablespoons coconut oil (or canola oil)

1/3 cup unsweetened cocoa powder

1/3 cup + 2 tablespoons boiling water, divided (see note)

1 cup pumpkin puree1 cup sugar

1 teaspoon pure vanilla extract

1 1/2 cups all purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

3/4 teaspoon baking soda

3/4 teaspoon salt

1/2 cup chocolate chips

Preheat oven to 350 F and lightly grease an 8 inch loaf pan. Also, boil some water in a tea kettle (no need to measure yet.)Put applesauce, coconut oil and cocoa powder in a mixing bowl. In a separate bowl, sift together flour, spices, baking soda and salt.Measure out 1/3 cup boiling water and pour into the bowl with the chocolate mixture, mixing quickly to make a smooth chocolate sauce. Add pumpkin, sugar and vanilla and mix well.Dump about half of the flour mixture into the chocolate mixture and gently stir just to incorporate, then measure out 1 tablespoon of boiling water and stir again. Now add the rest of the flour mixture and another tablespoon of boiling water and stir just until smooth. Take care not to overmix. Fold in the chocolate chips.Spoon the batter into the prepared loaf pan. It will be good and thick. You can smooth the top out with a spatula.Bake for 55 minutes to an hour. Stick a steak knife into the center of the loaf to check for doneness. A little bit of wetness is okay since it could be from a chocolate chip, but the knife should come out mostly dry.Let cool for 10 minutes, then invert pan and place loaf on a cooling rack to cool most of the way. It’s yummy a little bit warm, or thoroughly cooled. Slice and serve!

Vegan Thai Soup

In a pot and this is all "about"

Olive oil

garlic

cook. Add

carrots

celery broccoli

cauliflower

cook for a few minutes

add about2 cups vegetable oil

bring to boil add

rice noodles

boil about 5 more min

add chopped kale

chopped green onions

also add to your taste

red hot chili sauce

soy sauce

Vegan Tofu and Vegetable Pot Pie serves 2

Crust

1 cup + 2 tablespoons all-purpose flour

1 stick or 1/2 cup frozen Earth Balance Vegan Buttery Sticks

Ice water

Filling

8 ounces super or extra firm tofu

3 tablespoons olive oil, divided

1 small yellow onion,diced

1 celery rib, diced

1 carrot, diced

2 cloves garlic, crushed

1 Russet potato, diced

1/4 cup all-purpose flour

2 teaspoons nutritional yeast

2 tablespoons soy sauce

1 1/4 cups vegetable broth

1/2 cup fresh or frozen peas

1 teaspoon finely chopped sage

1 teaspoon thyme leaves

Salt and pepper

Special Equipment2

(12-ounce) ramekins or other oven-safe dishesFor the Crust (Part 1)

The secret to this crust is chilling the ingredients and tools. Place the flour in a mixing bowl and chill in the freezer while you are preparing the filling. Also place a pastry blender or fork in the freezer. For the FillingPreheat oven to 400° F. Cut tofu into 1/3-inch dice and press between clean kitchen towels or paper towels to rid of excess water.Heat 1 tablespoon of olive oil in a large skillet over medium heat and cook tofu until golden on all, or most, sides. Remove tofu from skillet and set aside. Heat remaining 2 tablespoons of olive oil in the same skillet. Add onion, celery, carrot, and garlic and sauté until onion is translucent. Add potato to the skillet and cook, stirring frequently, until tender but not mushy. Add flour, nutritional yeast, and soy sauce to the skillet and stir into the vegetables. Add vegetable broth and stir until combined, scraping all the browned bits from the bottom of the pan.Add tofu, peas, sage, and thyme and stir until combined. Remove from heat and season to taste with salt and pepper. For the Crust (Part 2) Take the supplies out of the freezer. Cut the Earth Balance into smaller cubes or slices and add to the flour. Using a pastry blender or fork, cut the mixture until it resembles coarse meal. Then, using your hands, quickly rub the mixture together so that the Earth Balance is absorbed into the flour. Gradually drizzle ice water into the bowl, mixing with the pastry blender or fork until the dough just comes together. Quickly shape the dough into a ball and flatten into a disk. Place on a floured surface a roll out to 1/8 inch thick. Place the ramekins upside-down over the dough and use a paring knife to cut out circles about 1/2 inch larger on all sides. Assemble and BakeDivide the tofu and vegetable mixture between the ramekins.Place a dough round over each ramekin and tuck the sides under to form a thicker crust around the edge. Press to seal around the edges of the dishes and crimp with a fork. Cut a slit in the middle.Bake in the oven until golden and bubbly, about 30 minutes.