Ginger Walnut Coconut Carrot Cake Vegan,,

Ingredients

2 1/3 c all purpose flour
1 tbsp baking powder
1 tsp baking soda
3/4 tsp salt
2 tsp ground cinnamon
1/2 tsp nutmeg
1 c pineapple juice
1/2 c canola oil
3/4 c sugar
1/2 c maple syrup
2 tsp vanilla extract
1 c chopped nuts
1/2 c finely chopped crystallized ginger
1 c unsweetened shredded coconut (sweetened is fine if it is all you can find)
2 c carrots, shredded

Instructions

Sift the flour, baking powder and soda, salt, and spices. In a separate bowl, mix together the pineapple juice, oil, sugar, maple syrup, and vanilla. Add the dry ingredients to the wet, and combine well before folding in the remaining ingredients.

Cook in two greased cake pans at 350 for 40 to 45 minutes. Cool in the pan for five minutes before turning out on baking racks to cool completely. Frost with vegan cream cheese icing:

1 container (8 oz) cream cheese
1/2 c margarine
2 c powdered sugar
1 tsp vanilla
1 1/2 tsp lemon juice

Vegan Sweet Dinner Rolls

Ingredients

2 c unsweetened almond milk
1/4 c olive oil
1/4 c sugar
1 1/2 tsp salt
1/4 c warm water
1 tbsp yeast
4-5 c flour

Instructions

Scald the milk and add to the olive oil, sugar, and salt in a bowl. Allow to cool. Bloom the yeast in warm water with the sugar. Combine all together with 1/2 cup of flour and let rest for ten minutes. Add the remaining flour and mix for ten minutes using a dough hook. Let rise until doubled. Punch down and cut into 12 huge or 24 small sections. Roll onto balls and place in round cake pans. Bake at 375 for 20 minutes.

Thai Red Curry with Pineapple (redux)

Ingredients

2 cans coconut milk
1 Small jar red curry paste
1 1/2 tbsp minced garlic
1 package firm tofu, cubed
1 1/2 c pineapple, 1 inch cubes
1 large red bell pepper, 1 inch pieces
1 small yellow onion, diced
3-4 c sliced baby bell mushrooms
1 can rotel
Chile paste to taste (I use Sambal Oelek)

Instructions

Sauté the tofu cubes until browned. Set aside, and sauté the bell pepper, onion, and garlic. Add the mushrooms and cook down. Add the rotel and pineapple and cook for 5-10 minutes. Add coconut milk, curry paste, and chile paste. Simmer on low, and gently incorporate the tofu. Simmer on low for 10 minutes, and add salt and seasonings to taste.

Serve with jasmine rice.