Chocolate Cherry Trifle

Adapted from:
Pound Cake - Foodal
Chocolate Pudding - Spoon University

POUND CAKE

INGREDIENTS:

• 1/2 cup Earth Balance margarine
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 3 tablespoons ground flax seed
• 2/3 cup almond milk
• 1 3/4 cup all purpose flour
• 1 1/2 teaspoon baking powder

METHOD:

• Preheat oven to 350 degrees and grease and flour a loaf pan
• Combine almond milk and flax seeds and set aside to gel
• Beat margarine, vanilla and sugar until fluffy
• Combine flour and baking powder
• Add 1/3 flour to margarine mixture and beat on low until just incorporated
• Add 1/2 almond milk mixture and beat on low to combine
• Repeat with 1/2 flour, rest of almond milk and remainder of flour combining after each
• Spread batter in loaf pan and bake for 50-60 minutes
• Let cool in pan 15 minutes, then on rack until completely cool
• Refrigerate overnight

CHOCOLATE PUDDING

INGREDIENTS:

• 2 - 12 oz. packages silken tofu
• 1 cup 100% cocoa powder
• 3/4 cup sugar
• 2/3 cup almond milk

METHOD:

• Combine in food processor until smooth
• Refrigerate overnight

CHOCOLATE CHERRY TRIFLE

INGREDIENTS:

• Vegan Pound Cake
• Vegan Chocolate Pudding
• 1-2 cans cherries, drained

METHOD:

• Cut pound cake into 1 inch cubes
• Place 1/2 of the pound cake cubes into a large glass bowl
• Pour 1/2 of the pudding over the pound cake cubes
• Place 1/2 of the cherries over the pound cake/pudding layers
• Repeat with the rest of the ingredients
• Refrigerate for several hours or even better overnight
• The pudding seems too runny abut if it sits overnight with the cubed cake, the moisture is absorbed by the pound cake and the texture of everything layered comes out perfect

Cucumber Carrot Salad

Adapted from Genius Kitchen

INGREDIENTS:

• 5 cucumbers, thinly sliced
• 4 carrots, shredded

• 1/4 cup apple cider vinegar
• 1 tablespoon sesame oil
• 2 tablespoons toasted sesame seeds
• 1 teaspoon salt
• 1 teaspoon onion powder

METHOD:

• Toss cucumbers and carrots in a large bowl to combine
• Whisk the remaining ingredients together, pour over vegetables and stir to combine
• Refrigerate 1 hour before serving

Sausage and Bell Pepper Casserole

Adapted from ShopRite Recipes.

INGREDIENTS:

• 1 pound vegan Italian sausage (or 2 cups Butler soy curls rehydrated with chik'n broth)
• 1 tablespoon oil
• 2 onions, diced
• 4 cloves garlic, minced
• 4 medium red bell peppers, diced
• 2 cans petite diced tomatoes, drained
• 1 pound mushrooms, quartered
• 1 - 24 oz jar marinara sauce
• 4 cups water 
• 1 teaspoon Italian seasoning
• 16 ounces pasta, uncooked
• 1 package Daiya mozzarella cheese

METHOD:

• In a deep skillet cook onion, garlic and red bell peppers with oil for 6 minutes.
• Stir in tomatoes, marinara sauce, water, Italian seasoning, mushrooms and sausage
• Salt to taste and bring to a boil
• Divide uncooked pasta evenly between two casserole dishes
• Spoon a few cups of sauce over pasta and stir to combine
• Spoon the rest of the sauce on top of the pasta
• Cover casseroles and bake at 350 degrees for 50 minutes
• Remove from oven, sprinkle Daiya cheese on top, recover and let stand for 15 minutes