Wacky Chocolate Cake (milk-free, egg-free)

Absolutely easy and extremely delicious!

1 ½ cups flour

1 cup sugar

3 Tbs. cocoa (or, instead of cocoa, substitute ½ tsp. ground ginger, ½ tsp. cinnamon and ½ tsp. cloves for a spice cake variation)

1 tsp. baking soda

1 tsp. vanilla

1 Tbs. vinegar (balsamic works well)

5 Tbs. oil

1 cup cold water

Preheat oven to 350 degrees. Mix all dry ingredients together. Add vanilla, vinegar, oil and water. Blend well and pour into 9 by 11 inch rectangular pan. Bake for 25-30 minutes. Check with by inserting a toothpick. Let cool before cutting.

You can also make cupcakes. Simply pour batter into a lined cupcake tin and bake for 15-20 minutes.

World’s Best Chocolate Chip Cookies (milk-free, egg-free)

These delicious cookies freeze very well. They are best stored in an air tight storage containers or bags.  Enjoy fresh out of the oven… they won’t even make it to your freezer!

1 1/2 cups of flour

1 stick milk-free margarine, softened

½ cup sugar

1 tsp. vanilla

½ tsp. baking soda

1 tsp. baking powder,
1 Tbs. balsamic vinegar, and
1 Tbs. water, mixed together

1 cup “safe” chocolate chips

Preheat oven to 375 degrees. Cream together margarine with the sugar; add vanilla, baking soda, flour and the baking powder mixture. Mix well by hand with a fork; not an electric mixer. Add chocolate chips, mix well.

Drop teaspoons of batter onto ungreased sheets and bake for 11 to 13 minutes, until golden.

Fruity Oatmeal Bars (milk -free, egg -free, wheat-free)

1 cup oat flour
1 cup quick-cooking rolled oats, uncooked
2/3 cup sugar
¼ tsp. baking soda
½ cup (I stick) milk-free margarine
1 jar of your favorite fruit preserves

Preheat oven to 350 degrees. Combine dry ingredients in a bowl. Cut in margarine until mixture resembles coarse crumbs. Preserve half of the flour mixture. Press remaining mixture into ungreased 9-by-9-by-2-inch baking pan. Spread with fruit preserves and sprinkle with the flour mixture. Bake until golden brown for 30 to 35 minutes. Cut into bars when cool.

Mushroom Sauce

This versatile sauce is great with almost anything. It tastes amazing with chicken, fish or even mashed potatoes. Pouring it over potato knishes makes a lovely and delicious appetizer.

1 Box of fresh white mushrooms
1 onion
1/3 cup flour
Water
Salt
Garlic

Cut up onion into medium chunks and sauté for 5 to 10 minutes. Wash and slice the mushrooms; add them to the onions and sauté the mixture for about 5 minutes. Add four and mix the mixture. Then pour about a cup of water while mixing the mushrooms. Let simmer for a few minutes, and if the mixture looks to thick, add more water. The sauce needs to be thick but pourable. Add salt and garlic to your taste. Enjoy it hot with almost any main or a side dish!

Eggless Meatballs in Sweet-And-Sour Sauce

1 lb ground beef
 ½ cup bread crumbs
½ onion grated
¾ tsp salt
¾ tsp pepper
½ tsp oregano
 

Sauce
1 cup jellied cranberry sauce
¾ cup ketchup
¼ cup brown sugar
2 tsp. lemon juice
 
In large bowl combine ground beef mixture ingredients. Form into 1 inch balls.

Sauce: In a 3 – quart saucepan, combine cranberry sauce, ketchup, brown sugar and lemon juice. Cook over low flame 25 to 30 minutes. Stir often to keep smooth.
Add meatballs and simmer for 1 hour. May add ½ cup of water for thinner sauce. Serve hot.
These meatballs taste great with eggless pasta, white or even brown rice!

5 Minute Grilled Chicken (Eggless)

½ lb chicken breast cut thin
Shawarma spice

Lay chicken breast pieces flat and season both sides with the shawarma spice. For spicier chicken, add shawarma spice more generously. Let it sit for about 15-30 minutes. Turn on the George Foreman grill or can use the regular barbeque machine. Thin slices will take less than 5 minutes. As soon as the chicken is done, take it out (don’t let it brown too much). This is a tender chicken recipe that is good with absolutely any side dish!

Potato Mushroom Soup

Sweet Tender Chicken

Dairy-Free Cheesecake

It’s hard to tell that this cheesecake is not dairy. It’s delicious and is a hit every time I make it. (Just don’t reveal the secret of this cheesecake- they won’t believe you!)

2 pie crusts
1 can crushed pineapple
½ cup flour
½ cup sugar
½ cup oil
4 eggs
1 tsp. baking powder
1 packet vanilla powder
2 cans cherry pie filling (optional)

Pre-heat the oven to 350 degrees. Blend all of the ingredients (with a hand blender or a food processor.) Bake 45-50 minutes –before it turns brown on top. Shut off the oven and leave it in for an hour. Let cool; cover each pie with a can of cherries. Enjoy!

Tomato Salad

Prepare this salad in advance. This tomato salad  is a fresh and flavorful addition to any table. It could enhance a regular meal or add to an elegant dinner.

4 large tomatoes
½-1 tsp. basil (according to taste)
1 tsp. parsley
1 tsp. salt
6 T.  oil
2 T. vinegar

Cut up tomatoes into large chunks. Mix all of the ingredients; let stand for at least 4 hours. Enjoy!

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