Vegan Chocolate Cake with Avocado

From Vega:

Makes 2 8-inch rounds or 2 thinner 9-inch rounds

3 cups all-purpose flour
6 Tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups granulated sugar
1/4 cup vegetable oil (I used almond oil)
1/2 cup soft avocado, well mashed, about 1 medium avocado
2 cups water
2 Tablespoons white vinegar
2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Grease and flour two 8 or 9-inch rounds. Set aside.Sift together all of the dry ingredients except the sugar. Set that aside too.

Mix all the wet ingredients together in a bowl, including the super mashed avocado.
Add sugar into the wet mix and stir.Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth.

Pour batter into a greased cake tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean.Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting with avocado buttercream.

Avocado Buttercream Frosting
8 ounces of avocado meat, about 2 small to medium, very ripe avocados
2 teaspoons lemon juice
1 pound powdered sugar, sifted
1/2 teaspoon vanilla extract

Peel and pit the soft avocados. It’s important to use the ripest avocados you can get your hands on. If the avocados have brown spots in the meat, avoid those spots when you scoop the meat into the bowl.

Place the avocado meat into the bowl of a stand mixer fit with the whisk attachment. Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2-3 minutes.

Add the powdered sugar a little at a time and beat. Add vanilla extract until combined. If not using right away, store in the refrigerator. Don’t worry. It won’t turn brown!

Boxtys!

A LARGE TRADITIONAL IRISH POTATO PANCAKE FILLED WITH YOUR CHOICE OF DELICIOUS FRESH INGREDIENTS, COMBINATIONS BY FINN MCCOOLS IN SANTA MONICA:

GUINNESS BEEF STEW BOXTY
Traditional Irish Stew made with Guinness & served with Champ

SHEPHERD’S PIE BOXTY
Irish Casserole with Ground Beef & Vegetables served with Champ

CORNED BEEF & CABBAGE BOXTY
Slices of Corned Beef & Savoy Cabbage served with Horseradish Cream

VEGETABLE BOXTY
A Medley of Fresh Bell Peppers, Savoy Cabbage, Carrots, Spinach, Celery, Onions, Tomatoes & English Peas in a White Wine Cream Sauce

CURRIED VEGETABLE BOXTY
A Fresh Vegetable Medley in our own Spicy Coconut Curry Sauce

CURRIED CHICKEN AND VEGETABLE BOXTY
Fresh Chicken Tenderloin & Vegetables in our Spicy Coconut Curry Sauce

SEAFOOD BOXTY
Salmon, Shrimp, Sea Bass, Tomatoes, Scallions & English Peas Sautéed in Butter, Lemon & White Wine

CHICKEN & BASIL BOXTY
Fresh Chicken Tenderloin Sautéed with Peppers, Mushrooms, Tomato & Basil served with Melted Blarney Cheese

From Bon Appetit:
1 9-ounce russet potato, peeled, cut into 1-inch pieces
1 1/4 cups grated peeled russet potato (about one 9-ounce potato), squeezed dry in kitchen towel
3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (about) buttermilk
Vegetable oil


Preheat oven to 300°F. Cook cut potato in saucepan of boiling salted water until tender, about 15 minutes. Drain. Return to saucepan and mash. Transfer 1 cup mashed potato to large bowl; reserve any remaining mashed potato for another use. Mix grated potato, flour, baking soda, and salt into 1 cup mashed potatoes. Gradually mix in enough buttermilk to form texture of firm mashed potatoes.
Heat heavy large skillet over medium-high heat until hot. Brush with oil. Drop 1 heaping tablespoonful potato mixture into skillet. Using back of spoon, flatten mixture into 2-inch round. Repeat, forming 4 more rounds. Cook over medium-low heat until boxty is golden brown on bottom and slightly puffed, about 3 minutes. Turn and cook until second side is brown, about 3 minutes. Transfer to baking sheet; keep warm in oven. Repeat with remaining potato mixture in batches, brushing skillet with more oil as necessary.


Read More http://www.epicurious.com:80/recipes/food/views/Boxty-1915#ixzz1ouiUvj6L





Ingredients
1 1/2 cups grated raw potatoes
1 cup all-purpose flour
1 cup leftover mashed potatoes
1 egg
1 tablespoon skim milk
salt and pepper to taste
1/4 cup olive oil

Directions
Toss the grated potatoes with flour in a large bowl. Stir in mashed potatoes until combined. In a separate bowl, whisk together the egg and skim milk; mix into the potatoes. Season to taste with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Drop in the potato mixture, forming patties about 2 inches in diameter. Fry on both sides until golden brown, 3 to 4 minutes per side. Drain on a paper towel-lined plate. Serve warm.

Vegan Gravy

Adapted from Eat, Drink, & Be Vegan.

Ingredients:
1 cup vegetable broth
¼ cup nutritional yeast
1 tsp yellow mustard
1 tbsp tamari
1 large garlic clove, minced
1 tbsp cornstarch or arrowroot powder
2 tbsp tahini
1.5 tbsp balsamic vinegar
1.5 tbsp blackstrap molasses
½ tsp agave nectar
2 tbsp olive oil


Directions:
In a blender or food processor combine all ingredients and puree until smooth. In a pot on medium to high heat, add mixture and bring to a boil. Reduce to low and stir frequently to thicken. Remove from heat and serve. Add additional agave, water, or vinegar if needed to adjust taste.

RUBY RED GRAPEFRUIT & POMEGRANATE SALAD

From Mary Swortwood of The Green Dog Café,
printed in A-line Magazine

Salad
1 pomegranate, seeds and white pith removed (can sub dried cranberries)
5 cups mixed salad greens, clean and dried
1 Ruby Red grapefruit, peeled and sectioned
4 medium Blood or Navel Oranges, peeled and sectioned

Dressing
2 large ripe mangos, peeled with pit removed
1/3 cup extra virgin olive oil
¼ cup rice wine vinegar
3 Tbsp. lightly toasted pine nuts
1½ tsp. orange zest
2 Tbsp. orange juice
1 Tbsp. honey
½ tsp. chopped shallot
½ tsp. Dijon style mustard
dash allspice
salt and pepper to taste


INSTRUCTIONS
STEP 1: Place the pulp of the mangos in a blender or food processor. Cover and blend until smooth. Add remaining dressing ingredients up until allspice. Blend until smooth. Add salt, pepper, and allspice to taste.

STEP 2: In a large bowl, toss salad greens with ½ cup of the prepared dressing until coated.

STEP 3: To serve, divide the greens on six chilled salad plates. Arrange the grapefruit and orange sections on top of the greens. Sprinkle with the pomegranate seeds. Serve immediately. Store the remaining dressing in a tightly sealed container in the refrigerator for up to a week.