Chocolate Bundt Cake

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In another life, I would be heading to the beach this weekend.

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That other life is just a pre-COVID-19 one.

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I’m not a huge beach person anyways, so it’s not a huge loss.

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It’s more of the principle of a mini vacation. It was really just an excuse for all of our pals to get together before we all move this summer. I suppose we still could have made it work if we all wore masks inside our AirBNB and disinfected the toilet seats, showers, sinks and really any other hard surfaces after every single use. But alas, we canceled. It’s probably a good thing considering we’re in the midst of some sort of tropical storm and if we had any intention of not passing germs back and forth the ENTIRE weekend, we would need to be outside soaking up some rays. Which, now that you mention it, I desperately need……..maybe I’m down about not going on this trip after all…..

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You would understand if you saw my pasty skin.

 

 

Time: 1 hour (prep + cooking) | Serves: 1 bundt cake

Ingredients:

  • 2.5 cups of all-purpose flour
  • 2 cups of white cane sugar
  • 1 cup of cocoa powder
  • 2 tsp. of baking powder
  • 1 tsp. of baking soda
  • 1/2 tsp. of S
  • 1 cup unsweetened vanilla almond milk
  • 2/3 cup of olive oil
  • 4 tbsp. of apple cider vinegar
  • 2 tbsp. of vanilla extract
  • 1/2 cup of unsweetened coconut milk
  • 1 cup of vegan chocolate chips

How to:

  • Preheat oven to 350
  • In a bowl, combine flour + sugar + cocoa + baking powder + baking soda + S
  • Add in milk + 1 cup of water + olive oil + whisk until combined
  • Mix in vinegar + extract
  • Pour into a greased/sprayed bundt pan
  • Bake for 45 minutes or until a toothpick comes out of the center relatively clean
  • While it cools, combine coconut milk + chocolate chips in a microwave safe bowl + microwave or 30 seconds, stir, repeat until softened + combined
  • Once cake is cooled, flip onto a plate + shake it loose
  • Pour glaze on top + serve
  • Recreate the chocolate cake scene from Matilda

 

Adapted from here!

Vegan Sweet + Sour Meatballs

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There are some days I just can’t adult.

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The weight of adulthood is just too much to bear sometimes. Bills, meetings, laundry, showering. It’s just TOO much.

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I need insight from seasoned adults here. How do you do it?? How do you get up everyday & be a human being? How many mental breakdowns are socially acceptable from year to year????

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Yesterday I woke up & just couldn’t adult. I’d been feeling sick for over a week & finally drove myself into a fever. So I rewarded myself by not being a human for a day. I was more like a dog. I curled up in fuzzy blankets & drooled on myself while binge-watching Grey’s all day. I really got a peek into Topanga’s day to day life. Man is she living.

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Wish me luck as I attempt yet another day as an adult human being.

 

 

 

Time: 50 miuntes (prep + cooking) | Serves: About 24 meatballs

Ingredients:

  • 1 can of black beans, rinsed + drained
  • 1 can of chickpeas, rinsed + drained
  • 1 onion, diced
  • 1 cup of quinoa, cooked
  • 1 tbsp. of olive oil
  • 1 cup of pineapple juice
  • 1/2 cup of coconut milk
  • 1 tbsp. of ketchup
  • 2 tbsp. of soy sauce
  • 3 tbsp. of vinegar
  • 3 tbsp. of cornstarch
  • 1/2 cup of brown sugar
  • 1 tbsp. of crushed red pepper
  • Plenty of S+P

How to:

  • Preheat oven to 350 degrees
  • Heat olive oil in a skillet over medium heat
  • Add onion + S+P, cook for 4-5 minutes
  • Add onion + black beans + chickpeas + S+P to a food processor + combine until smooth but not liquidy
  • Stir is quinoa + crushed red pepper + S+P
  • Form into balls + arrange on a lined baking sheet
  • Bake 25 minutes
  • Meanwhile, in a sauce pan, combine pineapple juice + coconut milk + ketchup + soy sauce + vinegar + cornstarch + brown sugar + bring to a boil
  • Reduce heat + let simmer until it thickens
  • Drizzle sauce over cooked meatballs + serve hot
  • Pour leftover sweet + sour sauce on body

Idea came from here!

http://www.thestayathomechef.com/2015/09/vegan-sweet-and-sour-meatballs.html