**This giveaway is now closed**
I’m a big fan of the Laura Theodore, aka the Jazzy Vegetarian, and her recipes. Her books always offer a wide range from sinful to comfort food, and they always have easy to follow instructions. The flavors are amazing and the food is delicious, but these aren’t recipes that are going to take you hours to get on the table, which I love.
Her newest book Deliciously Vegan: Plant-Powered Recipes for the Modern, Mindful Kitchen contains over 175 new recipes that are just as good as the ones we’ve seen from her in the past. To give you an idea, here are a few….
- Gingered Portobello Steaks
- Guacamole Mini Peppers
- Portobello and Spinach Frittata
- Lively Lemon Cupcakes
- Divine Chocolate Mousse Cake
And speaking of that Chocolate Mousse Cake… the publisher has kindly agreed to let me share the recipe with you!
Doesn’t that look amazing?
They’ve also offered up a copy of this great cookbook so you can try out all the recipes you want! Instructions are below, good luck!
- 3/4 cup chocolate flavored nondairy milk (I like cashew milk for this)
- 1 block (14 to 16 ounces) extra-firm regular tofu, drained
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon vanilla extract
- 3 tablespoons vegan powdered sugar
- 1 cup (55% cacao) vegan dark chocolate chips, plus 30 to 35 more for decorating the cake
- 1 tablespoon flaxseeds
- 1 cup plus 2 tablespoons whole wheat flour
- 2/3 cup vegan cane sugar
- 3 tablespoons unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/8 teaspoon sea salt
- 3/4 cup plus 31/2 tablespoons nondairy milk
- 21/2 tablespoons “extra-light” olive oil (see note)
- 1/2 teaspoon vanilla extract
- 3 heaping tablespoons raspberry preserves, plus more as needed
- To make the frosting, heat the nondairy milk in a small saucepan over medium-low heat until small bubbles appear on the surface and the nondairy milk is simmering hot.
- Put the tofu, olive oil, vanilla extract and powdered sugar into a blender, then add 1 cup of chocolate chips. Pour in the simmering nondairy milk and immediately process for 30 seconds to 1 minute, or until completely smooth. Spoon the mixture into a small bowl, cover and refrigerate until completely chilled (about 3 to 4 hours) before frosting your cake.
- To make the cake, preheat the oven to 350 degrees F. Liberally coat three 6-inch round cake pans with vegan margarine. (If you are not using nonstick cake pans, line the bottom of each pan
- with parchment paper and liberally coat the parchment paper with vegan margarine.)
- Put the flaxseeds into a high-performance blending appliance and process into fine flour. Put the flaxseed flour, whole wheat flour, cane sugar, cocoa powder, baking soda and sea salt into a large bowl and stir with a dry whisk to combine. Add the nondairy milk, olive oil and vanilla and stir with a large spoon to incorporate.
- Divide the cake evenly among the three prepared cake pans. Bake for 16 to 20 minutes or until a toothpick inserted into the center of each cake comes out clean. Put the cake pans on wire racks, and run a table knife around the perimeter of each cake to loosen the sides. Let cool for 15 minutes. Turn the cakes out onto the wire racks. (If you are using parchment paper, gently
- and very carefully remove the parchment paper.) Let cool for at least 2 hours before frosting the cakes.
- To frost the cakes, line the perimeter of a pretty plate with strips of parchment paper. Put one cake layer in the center of the plate. Spoon half of the raspberry preserves over the first cake layer and spread in an even layer using an offset spatula. Spoon about one-quarter of the frosting over the raspberry preserves and gently spread it in an even layer, over the preserves, using the spatula. The frosting layer will be very thick.
- Put the second cake layer on the frosting and gently press down, so the cake will adhere. Spoon the remaining half of the raspberry preserves over the second cake layer and spread in an even layer using an offset spatula. Spoon about one-quarter of the frosting over the raspberry preserves and gently spread it in a thick, even layer over the preserves, using the spatula.
- Position the third cake layer on the frosting and gently press down, so the cake will adhere. Spoon the remaining frosting over the top and sides of the cake and gently spread it evenly over the top and sides, using an offset spatula (once again, the frosting layer will be very thick). Decorate in a pleasing manner with the reserved chocolate chips.
- Refrigerate for at least 2 hours and make certain to serve the cake well-chilled. Covered and stored in the refrigerator, the cake will keep for 3 days. (It actually tastes better the longer it stands in the refrigerator!)
- CHEF’S NOTE: If desired, you may use extra-virgin olive oil in place of the light olive oil, but the cake will be slightly denser in texture.
- Makes 8 to 10 servings
- Recipe by Laura Theodore, from JazzyVegetarian's Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.
The Giveaway
One lucky reader will win a copy of Deliciously Vegan: Plant-Powered Recipes for the Modern, Mindful Kitchen by Laura Theodore! To enter, leave a comment below sharing your favorite vegan dish of all time! You can also get bonus entries with Twitter. Contest ends Sunday, May 13th at midnight (mountain time). One winner will be chosen at random and announced the following day. Be sure and log your comment into the Rafflecopter to make it count! Open to US residents only, good luck!
*I was provided free product but the opinions are 100% mine!
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My favorite vegan dish is anything Mexican.
Vegan chocolate chip cookies!
Oh wow, that’s a tough one! I’ll just go with vegan brownies with extra chocolate chips. 🙂
Vegan maple donuts
I’m currently obsessed with frozen banana “ice cream”!
I have to go with the Pierogie Quesadilla served at Great Sage in Clarksville Maryland. Double comfort food!
I love vegan tacos. Of any kind.
Tacos, tacos, tacos
One fav vegan dish, that’s a tough call. I love so many. But, my current obsession is a chick’n & chorizo enchilada….. ummmm
Love savory, filling, comfort foods.
Vegan pizza. No question about it.
I love the butternut alfredo pasta. It’s easy, delicious, and my kids gobble it up. Win, win win!
Cashew queso or walnut/lentil taco meat are favorites.
Lasagna! Jazzy is the best!!
Believe it or not – chili!
Bowls – a wide category I know but I’m obsessed with putting ingredients into one bowl (what a great way of using leftovers btw) and topping with a healthy dressing. I’m now experimenting with breakfast bowls and dessert bowls.
Has to be my version of Pad see Ew
chickpea picatta and caulipots…complete comfort food!! sigh
CHOCOLATE cake for sure
Ice Cream! Always!
My favorite vegan dish of all time is probably a tie between Tofu enchiladas and Seitan with Indian spices and yogurt sauce.
Vegan Mac and Cheese or vegan lasagna….how do I choose??
I love all her recipes! Its hard to choose!
I had a vegan BBQ chicken and cheese sandwich- at a restaurant- that was amazing. Yum!
Yummm, Veg Lasagna! 🤗
Swiss Chard & Pinto Bean Enchiladas