My Chocolate Sour Cream Cake was the first cake recipe I turned from the dark side over to cruelty-free. I think it tastes even better now, but then I am a little partial. There are a few steps, making it a little more involved than some simple chocolate cake recipes out there, but the rich, super-moist result is well worth the effort… if I do say so myself.

It's awesome topped with espresso-flavored icing.

Chocolate ‘Sour Cream’ Cake

• 4oz unsweetened chocolate 
• 1/2 cup (1 stick) Earth Balance or other vegan margarine
• 1 cup hot water 
• 2 cups cake flour (or 1¾ cups all purpose flour plus ¼ cup cornstarch)
• 2 cups sugar
• ¼ tsp salt 
• 8oz tub Tofutti Better Than Sour Cream or other vegan sour cream substitute
• 1 tsp vanilla 
• 1 ½ tsp baking soda
• 6oz container plain or vanilla soy yogurt

1. Preheat oven to 350°F and grease two 8” round cake pans, or line two cupcake pans with paper liners.
2. Melt chocolate in the microwave or double boiler until smooth and set aside. Combine margarine and hot water in a small saucepan and bring to a boil. Immediately remove from heat and whisk in melted chocolate. Set aside.
3. In a large bowl, sift together flour, sugar and salt. Pour chocolate mixture into flour mixture all at once, blend well. Mix in vegan sour cream, vanilla and baking soda, stirring well. Add yogurt and mix just until combined. 
4. Pour into pans and bake until toothpick inserted in center of one of the cakes comes out clean. Two 8” cakes will take about 25-30 minutes, cupcakes will take about 20-25 minutes.
5. Let cool for a few minutes in pans, then turn out onto racks and cool completely.

Makes two 8” layers or about 24 standard cupcakes.

I made up this recipe based on what I had on hand, but I have to warn you: while it is ridiculously delicious and easy, it is also full of processed ingredients and quite unhealthy. For a once-in-a-while snack though, I think it’ll be okay. It would probably be even more delicious with a sprinkling of vegan mozzarella melted on top, but again, I was working with what I had on hand.

A taste even an omni would love.

Spinach Artichoke Dip

Ingredients:

• 8oz frozen chopped spinach (I used the kind that’s loose in the bag, not the solid block)
• 6oz jar marinated artichoke hearts, drained
• ½ small (or ¼ large) onion, diced (I used red)
• 4oz (½ tub) Tofutti Cream Cheese
• ¼ cup Tofutti Sour Cream
• ¼ cup Vegenaise
• 1 teaspoon minced garlic
• ¼ tsp crushed red pepper
• salt and pepper to taste

1. Preheat oven to 350°F
2. Put spinach in a small ceramic or pyrex casserole dish and microwave uncovered for three minutes, or until thawed.
3. Add remaining ingredients to spinach and mix well, mashing the artichoke hearts slightly to separate. Bake at 350°F for 20 minutes, or until the dip is bubbly around the edges.
4. Serve with crostini, crackers or tortilla chips.

Enjoy!

Alright, now that you’re settled, let’s get down to breakin’ this sucker in with a recipe, shall we? I took another shot at Tamarind Orange Glazed Tofu last week, and I was so darn happy with the results I thought I’d share the recipe here.

Doesn't that just make your mouth water?

Tamarind Orange Glazed Tofu

Ingredients:

• 1 block of extra firm tofu, pressed and sliced however you want (I like triangles)
• oil for frying

For the glaze:

• ¾ cup orange juice
• ¼ cup agave or maple syrup
• 1½ tablespoons soy sauce
• 1 tablespoon tamarind concentrate
• 2 teaspoons sriracha (use less if you don’t want it spicy)
• 1 teaspoon jarred minced garlic (or 2 cloves)

1. Heat oil in a large skillet over medium heat and pan-fry sliced tofu in a single layer, until browned and crisp on both sides, 10-15 minutes.
2. While tofu is frying, whisk together all ingredients for the glaze, and set aside. 
3. Once the tofu is sufficiently browned on both sides, give your glaze mixture a stir and pour it over the top of the tofu. Allow the liquid to reduce down and thicken to form a glaze, about 5 minutes. Enjoy!

Makes 4 servings.