Vegan Chocolate Cake Recipe

April is National Soyfoods Month. It’s the perfect time to learn about the place for soy in a healthy diet and easy ways to incorporate it into everyday meals.  Look for many soy recipes here. Packed with protein and fiber, soyfoods are a tasty way to reduce calories, saturated fat and maintain your weight.

The Soyfoods Association of North America (SANA) provides information about the health benefits and nutritional advantages of soy. SANA offers fun recipes and convenient ways to incorporate soy into meals for everyone – from athletes to families. SANA is dedicated to spreading the word about soy, especially during National Soyfoods Month in April!

As a part of food publisher program, I received  Westsoy Soy milk, SOYJOY bars and Honey roasted soy nuts. I decided to bake a vegan chocolate cake using the soy milk. I have baked a vegan chocolate cake an year ago from a website. Had in the the bookmarks in my old computer, which is no longer working. I found a similar recipe here and made a single change by using apple cider vinegar, instead of red wine vinegar and followed the rest of the recipe to the DOT. Bakes very perfect with no hassle. I decided not to cover it with any frosting and serve it plain, as my elder one has recently started loving dark chocolate kinda cakes and it was just perfect for him.

There are so many good things to tell about the  WESTSOY Soymilk. And, I am listing it in the order that attracted me towards it.

•   It is a NON GMO product.
•   It is a USDA certified organic product.
•   It doesn't need refrigeration and comes in  tetra pack with easy pour and resealable spout.

The soyjoy bars are gluten free and  could make a great on the go snack. I fell in love with the honey roasted soy nuts. These nuts are crunchy, mild sweetened and comes in portion sizes - Isn't it great for packing lunch boxes for school and offices?

Now off to the VEGAN CHOCOLATE CAKE RECIPE

VEGAN CHOCOLATE CAKE RECIPE

Ingredients

List 1
2 cups all-purpose flour
3/4 cup natural cocoa powder
2 tsp baking soda
1 tsp baking powder
a pinch salt
List 2
1 3/4 cup soy milk
2 tsp apple cider vinegar
1 2/3 cups superfine sugar
2 tbsp vanilla extract
1 cup Canola oil

Method
1. Preheat the oven to 325 degree Fahrenheit. Oil two 9 x 2 inch pans and line with parchment or wax paper. Dust lightly with cocoa powder or flour.

2.In a large bowl, add the ingredients under List 1 and sift everything together until well combined.

3. In a small bowl, whisk all the ingredients under List 2 together until well combines.

4. Now, transfer the items in small bowl to the large bowl. At low speed using a electric hand mixer beat for 45 seconds to 1 minute until the ingredients are combined and forms a silky smooth batter. A hand whisk also can do this job very well.

5. Transfer the batter to the prepared pans. Tap the bowls gently on the hard surface to remove the air bubbles in the batter.Bake in the oven for 45 to 55 minutes or just until a tooth pick inserted comes out clean. Allow it to cool and run a blunt knife on the sides of the pan and remove the cake from the pan by rolling it upside down. Remove the parchment paper/ wax paper. Dust with powdered sugar, just before serving.

Recipe Source : leitesculinaria

This sponsorship is brought to you by the Soyfoods Association of North America whom we have partnered with for this promotion.

Read the entire recipe here

Mushroom- Spinach Pulao - Easy Lunch Box Recipes

Yet another recipe that is perfect for lunch box both for adults and kids. My younger one loves biryani/ pulao and mushroom dishes and elder one loves spinach. Throwing these two ingredients together in the pan, made a pulao that both my kiddos enjoyed. 

Ingredients

2 cups White Basmati, uncooked

3 to 3 1/2 cups, spinach chopped lengthwise

8 oz mushroom, thin sliced

2 medium size onion, thin sliced

1 medium size tomato

1 1/2 tsp ginger garlic paste

3 green chillies, cut lengthwise

1/2 tsp black jeera

2 green cardamom

1 large cinnamon

1/4 tsp turmeric powder

1 tsp red chilli powder

1 tsp garam masala ( home made / stoprebought)

Salt (as per taste)

2 tbsp oil (used olive) + 1 tsp ghee

Method

1. Wash and Soak rice in water for 10 minutes. Cook the rice with 4 cups of water (1 : 2  rice : water measurement) and black jeera. Wipe out the dirt in the mushroom with a paper towel and it is ready to cook.

2. In a wide pan, heat oil and ghee. Once it is hot, add the cinnamon and cardamom. Saute for few second, until they turn slightly brown.

3. Throw in the sliced onion and saute at low medium flame ( until the edges turn slightly brown and the onion is slightly crisp. Do, not burn though).

4. Add the tomatoes, green chillies and ginger garlic paste. Saute until the onion turns mushy and combines well with the onion.

5. Add the sliced mushroom and cook for 2 to 2 1/2 minutes. Not more than that. We do not want the moisture in the mushroom to ooze out. While the mushroom is getting cooked, add the red chilli powder, turmeric and garam masala and salt.

6. Reduce the heat and add the chopped spinach. And, this would take not more than  a minute. Again, the spinach should not be over cooked and should shed the water. Add the cooked rice and remaining salt to perfectly cooked spinach and mushroom mixture and stir gently until well combined.

7. Serve it hot as such or with raitha and some old fashioned potato chips :) .

Notes
Make sure that fresh mushroom used for this recipe. Fresh mushroom doesn't shed much moisture and cooks perfectly as mentioned.

Read the entire recipe here

Spicy (Indian) Fried Rice

Every morning, I prepare typical South Indian breakfast for hubby and kids, pack 4 lunch boxes - i. Same dish for hubby and elder one's school lunch box ii. A low carb lunch/snack box for me - It is nothing but always  veggies, egg and some fruits :P iii. A light lunch box item for my elder ones after school hours. My younger one eats lunch at his school, so I feed as much as I can and as much as he can afford  for his breakfast :P. So, by this I mean, morning hours are really busy and all I am making sure till date is to serve fresh and healthy food for the family and YES, we do eat junkies :P, but just making sure that I am serving 75 % healthy homecooked food.  There are also days where I cook and pack the lunch,the before night..But, that is very rare. This is a recipe that can be planned ahead by cooking the rice earlier. I tried to recreate a fried rice that My DH and elder one enjoyed in a closer by Indian restaurant. 

Ingredients
1 1/2 cups White Basmati Rice
3 green onion bulbs
1 small size onion, finely diced
a small piece of ginger, chopped and crushed
1 1/2 tsp light soy sauce
3 tbsp or more worcestershire sauce
a big pinch of ground white pepper
2 dry red chillies, broken
few curry leaves
few basil leaves
4 tbsp finely chopped green onions
2 or 3 large eggs
Salt (as needed)
3 tbsp Olive oil or any cooking oil

For the marinade
1 cup diced boneless skinless chicken breast
1 tsp kashmiri red chilli powder
1 tsp ginger garlic paste (optional)
1/2 tsp worcestershire sauce
some salt
Method
1. Cook the rice with 3 cups of water. The grain should be separate. I just cook in the microwave for 20 minutes, with no prior soaking time and put the cooked rice in the refrigerator overnight.
2. In a wide pan, heat oil and add the marinated chicken. Saute until the chicken is almost cooked. Add ginger, onion bulb and onion, basil leaves. Saute just the raw smell is gone ( the crunchiness in the onions needs to be retained).
3.  Add the worcestershire sauce ( half of it ), some salt and soy sauce and quickly stir everything together at high heat. Mean while, scramble the eggs in a pan without oil and once it is 3/4th cooked, add to the onion + chicken mix.
4. Reduce the flame to low. Add the rice, add remaining sauce, remaining salt needed and stir until everything is well combined (rice, chicken, onion and sauces).
5. Just before switching off the flame, add the ground pepper and  green onion to the rice and mix.

few curry leaves
6. Serve it hot.

Read the entire recipe here

Fudge Iced Brownies

My elder one grabs the box of brownies from Publix bakery, whenever I take him there and after returning coming home, I end up having atleast one :P. I was in search for the fudge iced brownie recipe and was eyeing on this recipe for months. I baked and iced them last week for the first time. It was really easy, almost kind of one bowl brownies, not confusing with the ingredients or procedure, comes out perfect and taste was also really good, but I will still be continuing my search for Publix bakery style Fudge Iced Brownies :).

Fudge Iced Brownies

Ingredients

• 2 cups white sugar
• 1 cup melted butter
• 2 tsps. vanilla extract
• 1 tsp. salt
• 1/2 cup unsweetened cocoa
• 4 large eggs
• 1 1/2 cups all purpose flour
• 1/2 cup chopped walnuts (optional)

Method
1. Preheat the oven at 375 degree Farenheit. Line a 9 x 13 inch pan with aluminum foil , with  the foil on the two sides hanging out. Lightly grease and dust with butter/ non stick baking spray and then with some cocoa.
2. In a large bowl, mix sugar and cocoa together. In another small bowl, sift flour and salt together. To the cocoa mixture, add eggs and vanilla and beat well ( I just used the spatula).
3.  Add the flour mixture to it along with the walnuts ( if using) and fold just until incorporated.
4. Transfer to the pan and bake for about 20 to 25 minutes, or just until a toothpick( Can u guess what I used to check from the pictures :P ) inserted comes out clean when inserted in the middle of the brownies.

Fudge Frosting for brownies

Ingredients

• 6 tbsps. milk
• 6 tbsps. butter, softened
• 1 1/2 cups sugar
• 1 cup choco chips ( used semi sweet)
• 1 tbsp. vanilla extract

Method
 In a bowl, add the butter, milk,vanilla and sugar together in a saucepan and bring to a rolling boil( I allowed it about 2 + minutes). Pour over the warm brownies (as mentioned in the original recipe) or on the cooled brownies(just as I did). Use a spatula to evenly spread.

Recipe Source : Creatively Domestic Blog

The camera battery got drained, as I was adding the eggs. So, that step is missing....following pics were from my point and shoot camera

 

Read the entire recipe here

Cabbage Rice - Easy and Healthy Lunch Box Recipes

Feeding cabbage to my kids is a hectic job, just like other kids out there. But, this cabbage rice is one exception, that needs no extra effort to feed the kids. This is an aromatic, flavorful and healthy rice that can be prepared very quickly- A perfect lunch box menu :).

Cabbage Rice Recipe

Ingredients
3 to 3 1/4 cup finely chopped white cabbage
1 large onion finely chopped
1 tsp. powdered kashmiri red chilli
1/2 tsp. turmeric powder
a medium piece of cinnamon
3 tsps. urad dhal
fistful of curry leaves

salt (as needed)
3 tbsp. oil

For the Masala (Wet Grind)
1 small piece ginger
1/4 cup shredded unsweetened coconut
1 tbsp. whole coriander seeds
3 dry red chillies ****
2 green chillies ****
1/2 tsp. poppy seed

For the rice
1 1/2 cups white basmati or sona masoori rice
1 tsp. shah jeera

Method
1. Cook rice with 3 cups of water and shah jeera. Allow the rice to cool.
2. In a wide pan, heat oil and once it is hot, add the cinnamon and urad dhal. When the dhal turns golden brown, add the onion, curry leaves. Saute until the onion turns translucent.
3. Now, add the chopped cabbage and cook until the cabbage is 3/4th cooked. Add the ground masala, red chilli powder, half of the salt needed and saute at medium high heat, until the masala is well absorbed. The cabbage must have got cooked by this time. Make sure that the cabbage is not over cooked.
4. Reduce the heat to low. Add the cooked and cooled rice and gently combine with the rice. Add the remaining salt while doing this.
5. Serve hot.

Notes

• Make sure that the cabbage is not overcooked. They should be slightly crunchy, yet cooked.
• Add/ Reduce the red chillies/ green chillies, as per taste

Recipe adapted very minimally from Madhuram (Eggless Cooking)

Read the entire recipe here

Better Oats Review and Double Chocolate Oatmeal Cookies

                      
I received different varieties of samples from Better Oats to write a review and I loved the two flavors that I have tasted so far and am sure that the rest all are also going to be excellent in the quality and taste.

     One should consider buying Better Oats as 

• They are made with 100% whole grain and contain flax in each of their product which is a natural source of Omega -3 and good source of fiber.
• They have real fruits in them and no imposter fruits.
• They have 23  healthy options to try. My favorite among them is the RAW Pure & Simple brand which is 100% organic and includes five whole grains, including quinoa, barley and wheat. 
• They are excellent sources of Vitamin A & E.
• They come in pantry space saving pantry pack carton.
• It includes a quick measuring cup pouch, that helps to measure exact amount of water needed to make the oatmeal.
• They can either be cooked in the microwave or on the stove top. Instructions can be found at the back of the Better Oats cartons.

   To know more about Better Oats and their products & other information,  Please visit their website or their Facebook page.

  

                          

I baked my favorite double chocolate oatmeal cookies time with the Better Oats Bare, Organic RAW Pure and Simple product and they turned out delicious as always. This is a wonderful recipe that takes not more than 20 minutes from the start to the end and finally you get delicious chocolat-ey oatmeal cookies :).

                 
Double Chocolate Oatmeal Cookies
Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup light brown sugar
• 1 large egg
• 2/3 cup all- purpose flour
• 1/4 cup unsweetened cocoa
• 1/2 tsp baking soda
• 1 cup instant oats
• 1/4 cup white chocolate chips

Method
1. Preheat the oven to 350 degree Fahrenheit. Line a baking sheet with parchment paper.
2. In a large bowl, bring the butter and sugar. Beat until creamy.
3.  Add the egg, flour, cocoa, baking soda, oats and at low speed beat just until incorporated. Add the chocolate chips and mix well.
4. Make small balls out of the mixture and slightly flatten them. Place them on the lined baking sheet and bake for about 10 minutes.
5. Remove from the oven and allow it to cool over the wire rack. Store in an airtight container.

“This sponsorship is brought to you by Better Oats's whom we have partnered with for this promotion.”

Read the entire recipe here

Coffee Lovers Coffee Cake

A Coffee cake is a kind of cake that is had along with a cup of coffee or during the coffee/ tea break. It is mildly sweetened and it is perfect to have along with coffee or tea in the evening. This coffee cake has the additional dosage of coffee in it, which is definitely an added bonus for the coffee lovers.

       

Coffee Lovers Coffee Cake

Ingredients

For the Coffee Cake

List 1

1 1/2 cup all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

List 2

1/2 cup granulated sugar

3 tbsp butter , softened

List 3

1 large egg

1 tsp pure vanilla extract

List 4

1 cup sour cream

1 cup semi- sweet chocolate chips

For the topping and the filling

1/3 cup sugar

4 1/2 tsp instant coffee granules

1 1/2 tsp ground cinnamon (optional)

Method

1. Preheat the oven to 350 degree farenheit. Line a 8 x 8 inch square pan with a wax or parchment paper and grease with nonstick baking spray or butter. 

2.Combine all the ingredients in List 1 in a medium size bowl. Combine the ingredients for the topping and filling in a small bowl (I skipped adding the ground cinnamon)

3. In a large bowl, bring the butter and  sugar. Beat for about 2 minutes until crumbly.

4. Add the egg and vanilla extract and continue to beat until well combined.

5. Add one third of the list 1 and beat until combined. Add half of the sour cream  (Using a spoon, divide and add to the batter - keep the spoon safe :P)and continue to beat.

6. Continue with list 1 , then the remaining sour cream and finally with the last portion of the list 1.

7. In the prepared cake pan, add half of the coffee cake batter evenly. Sprinle half of the coffee and sugar mixture, followed by half of the choco chips.

8. Add the remaining batter by dropping in dollops and spreading it using the spoon used for sour cream ( eases to spread the batter)

9. Add the remaining sugar and coffee mixture and chocolate chips. Bake for about 22 to 25 minutes or just until a skewer inserted comes out clean.

10. Allow it to cool and cut into slices.

Recipe Source : Sweet Pea's Kitchen

 

Step by Step tutorial for Coffee Lovers Coffee Cake

Read the entire recipe here