Chocolate Cake (Beetroot)

Beet Root Cake

Beet Root Cake

Serves 12-14.

Ingredients:

  • 3/4 cup chocolate soy or almond milk
  • 1/2 cup dutch cocoa powder
  • 2 cups all purpose flour
  • 1/2 cup oil
  • 1 tbsp margarine
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 tsp baking soda
  • 1/8 teaspoon salt
  • 4 medium beetroot, roasted and pureed

Ganache:

  • 1 tbsp maple syrup
  • 1 tsp almond milk
  • 3/4 cup chocolate chips

Directions:

  1. Preheat oven to 350ºF.
  2. Warm the chocolate almond/soy milk for 1 minute in the microwave.
  3. In a bowl, mix in cocoa powder, and vinegar until the powder dissolves in the warm milk.
  4. In a separate large bowl, mix all purpose flour, baking soda and salt.
  5. Mix the milk with oil, beet, margarine and sugar in food processor.
  6. Add this mixture to the flour (second) bowl and mix.
  7. Put the cake in your choice of oiled baking or bundt pan and bake for 45 minutes.
  8. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack.

Ganache:

1. Melt the three ingredients under “Ganache”  in a microwave and then mix thoroughly. After the cake has cooled, pour over the cake and enjoy!

*Chopped walnuts can be added to the batter if desired.

Eggplant-Parmesan Toast

Eggplant-Parmesan Toast

Eggplant-Parmesan Toast

Ingredients:

  • 1 medium-sized eggplant
  • 1 slice fresh mozzarella cheese (any type of cheese besides cheddar works)
  • 1 tbsp parmesan cheese
  • 1 slice tuscan/sourdough bread
  • 1 tbsp marinara sauce
  • 1/2 onion (chopped)
  • 1 tomato (chopped)
  • 2 cloves garlic (chopped)
  • 1 tbsp oil
  • salt and pepper (to taste)

Instructions:

  1. Wash the eggplant. Wrap it in aluminum foil drizzled with oil and bake for 45 minutes – 1 hour.
  2. When cooked, remove the skin of the eggplant and mash with a fork in a bowl.
  3. Heat the remaining oil in a pan, and sauté the onion and garlic.
  4. After a few minutes, add the tomatoes and cook for five minutes.
  5. Add the eggplant to the mix and cook for 5 more minutes.
  6. Sprinkle the salt and pepper atop the eggplant.
  7. Spread the eggplant on top of a slice of bread so the eggplant covers the entire slice.
  8. Next, spread the marinara sauce atop the bread. Place the cheese slice on top of the bread.
  9. Sprinkle the parmesan cheese on the bread and toast until the cheese melts. Serve when hot.

*Remaining eggplant can be used to create more eggplant-parmesan toasts.